The First and Only ISO 9001:2015 Certified F&B Magazine in India
Volume 02
Issue 04
Dec 2017-Jan 2018
Food AND Beverage Buzz India ₹150
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Rest of the world US $25
legend
Chef Ranveer Brar
FOOD TRAIL
Varieties of Rice in India
Celeb talk
Gal Gadot talks about cheat meals
Exclusive Bringing Neverland to Life
Tracing Biryani’s Taste
A YUMMYLICIOUS JOURNEY...
Editor's note The Story of Rice
W
hat a joy it is to see steaming rice in a vessel on chilled winter days. Winter means abundance. Our esteemed contributors have compiled a gallery of stories on Rice which will make you love biryani, pulao or kheer perhaps more. In the Foodtrail section, discover the varieties of rice which are scattered all over India and the variety of dishes that are made out of it. In the Statewise section, we have followed the evolution of biryani across states in India instead of talking about one particular state cuisine. In our assortment of stories, we bring to you the W Goa
which in its own right is one of the finest properties in India. If you and your family have plans for Goa, this property is a must-go-to place for your perfect stay. Winter has also a historical connect, it transports us to the glory of the time when Christ was born. As a result, the December month is marked with sweets and celebrations. Food and Beverage Buzz is presenting the easyto-make recipes for the New Year festivities along with some atypical recipes which are the winter delights. Learn to make puddings for Christmas from our Sweet Take section. And talking of Christmas, read our Heritage section which details the different rituals followed during Christmas in different parts of the world.
In our Celeb Talk, our columnist takes the interview of Gal Gadot who is a role model because of her fitness regimen and for portraying the courage of a woman immortalised through her charcater in the movie Wonder Woman. We have brought in two exclusive stories, one on India’s upcoming floating restaurant which is also the first of its kind in our country by Shripriya Dalmia Thirani and second, the recently concluded World Food India. There is a visual delight for the readers which informs us about an age old tea estate in Darjeeling. We also feel you would be delighted to read our interview of the famed chef Ranveer Brar. Also, we would like to announce that Food and Beverage Buzz will be a bi-monthly magazine starting from December 2017. Hence, from February 2018 onwards, we will bring some more exciting contents for you. So, dear readers, have a wonderful winter ahead.
Merry Christmas and a very happy New Year!
Urvashi Agrawal
Dec 2017-Jan 2018
Food and Beverage Buzz
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Chairman Shyam Sunder Publisher Pawan Agrawal Director Shishir Bhushan Editorial Editor-in-Chief Urvashi Agrawal Senior Consulting Editor Ashish Chopra Deputy Editor Diana Mehra Business Development General Manager Kavita Karki Copcom & Ops OSD Navjeet Sood Creative Senior Graphic Designer Alka Sharma Production Dilshad and Dabeer Webmaster Amit Jain IT Operations Sonia Shaw Amber Sharma 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. 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
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Food and Beverage Buzz
Sincerest love for food
Food and Beverage Buzz is in its 16th edition now and we have completed one glorious year of our existence...which kept us on our toes to continue to strive to ensure that our readers are kept engrossed with great stories revolving around food and people connected with food. We have had great contributors who have kept our readers enlightened and educated with their stories and articles on food and its history. We also believe that change is constant and it has been our sincere endeavour to keep up with the latest culinary trends and keep our readers updated with the same. From this edition, we have decided to add more value to our magazine with more stories and more pages and have decided in principle to make it bi-monthly. We might not see you every month but be rest assured we meet once in two months with much more value addition to our content which you will love and cherish. Our strife has been to add real value to our content and that is exactly what we are doing. Our content will be larger, with more stories, more pictures, more recipes and far more options that will keep you all my dear readers happy and contented. Having said this, enjoy the current edition of Food and Beverage Buzz which as always has a lot to talk about. It carries stories that are bound to tickle your palate and arouse your gastronomical senses. This is a special edition which talks about rice and its significance. Dear readers, we take you on a journey to savour the cuisine of Taiwan in our global section. There is a story of our favourite global snack – the Omelette. We talk about Christmas cuisine and some quick recipes for the New Year celebrations which are around the corner. I am hopeful that you will enjoy our current edition and you will look forward to many more of such exciting content. Till then Merry Christmas and a happy New Year!
Ashish Chopra
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Contents On THE COVER
Food and Beverage Buzz presents an edition on the ubiquitous rice
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The Chimes of Christmas
The Chef of Rarity
“A cheat meal is important to keep you on track with your diet …”
heritage
Dr Sudipto De
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legend
Diana Mehra
Foodtrail
Varieties of rice in india
celeb talk
Aarti Kapur Singh
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statewise
Tracing Biryani’s Taste
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gape at
The Sublime Moonlight Tea
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food safety
Good food hygiene: the 4 Cs
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inspiring
BEING STAGIERE AT THE WORLD’S BEST RESTAURANT Akanksha Dean
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delish
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snacky treat
Breakfast gala with Omlette Ashish Chopra
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check in
W Goa: Property Review
Ketogenic Diet
globally
Discovering Taiwan’s Taste
in focus
The Stevia Way Team FnB Buzz
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Healthy Easy to Make Winter Recipes Chef Anil Dahiya
health
Kounteya Sinha
Deepak Sharma
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Rice Noodles in Ramen Bowl
Dr. Siddhant Bhargava
Kounteya Sinha
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munchilicious
Chef (Mrs) Reetu Uday Kugaji
Saira Mujtaba
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Such Puddings! Team FnB BUZZ
Sangeeta Khanna
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sweet take
FnB Events
WORLD FOOD INDIA 2017 Team FnB Buzz
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FnB Buzz exclusive
Bringing Neverland to Life Team FnB BUZZ
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savvy chef Chef Altamsh Patel
Mini Ribeiro Dec 2017-Jan 2018
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food trail
Varieties of
rice in India The varieties of rice available in India is myriad. The astounding varieties add to our palate as much as it adorns our platters. But the different varieties of rice have never been fully learned. In this article, the writer attempts to trace the varieties of rice across India
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Sangeeta Khanna The writer is a renonwed nutrition consultant and trainer.
Images by Sangeeta Khanna
The colour of different rice variety goes against being monotonous, revealing life, vibrant colours
had heard of Komal Saul (soft rice) from Assam but I would never have imagined how soft it could be until I got to taste it at Vivanta by Taj, Guwahati earlier this year. The rice was just soaked in water and was served with yogurt and cream, drizzled with date palm molasses as a breakfast dish, a traditional breakfast in the state. The texture of the Komal Saul was soft almost jelly like and the taste sweet and nutty, served in a bronze bowl; it remains one of my all time favourite breakfast memories. Difficult to believe that a rice variety doesn’t need cooking at all, just soak it and eat it. Komal Saul beats all variants of instant cereals hollow in one stroke, you have to taste this wonder once to believe how delicious it can be. Just that it can’t be factory manufactured
and grows in restricted amounts, but that gives us more reasons to try the immense variety of wonderful food that grows around us. India is a country with diverse geographic and climatic conditions, the produce of each corner of the country reflects this diversity beautifully. I have been fortunate to taste some of this diversity thanks to many postings my father had during my childhood and then the travels in my adult life as well, far-away corners of the country have been far more exciting than the exotic locales advertised by travel portals. Food has been an important instrument in understanding the culture and traditions of a place every time, leaving us humbled and awestruck at the same time.
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Images by Sangeeta Khanna
The paste of rice is used to make auspicious designs on the floor to welcome Gods on the occasions of worship and a handful of rice is showered on everyone to encourage their well-being. Popped rice is given to the Hindu bride during the wedding ceremony. The use of farming instruments like plough, rotary mortar and pestle (chakki), flat stone mortar and pestle (silbatta), okhli used for pounding grains, soop used for winnowing etc in the wedding mandapa is an indication of how a wedding is considered to be the start of the fertile phase of one’s life. Rice is even cooked on a freshly made mud stove in the wedding mandapa to feed the bride and groom just before the wedding in some parts of India. Such ritualistic use of rice indicates how it is the most ancient native grain and has sustained the civilisations of the land.
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The short grain fragrant rice varieties of the country have negligible difference even if they grow in distant geographical locations. The Ambe Mohar of Maharashtra, Gobind Bhog of Bengal, Jeera Batti and Kala Namak of UP, Seeraga Samba of Tamil Nadu and Joha rice of Assam have minor differences in taste, aroma and texture of cooked rice even though they come from different parts of the country. The Joha rice meals from Assam, the Kerala Sadya, Bengali fish and rice, Punjabi rajma chawal and the simple dal chawal meals of the central Indian states get their flavours from the rice varieties grown in these regions.
The uniqueness of India on a platter
Rice is known as Anna in India and is considered as God
Dec 2017-Jan 2018
Rice is known as Anna in India and is considered as God. Worshipping rice and its fields is ingrained in the agrarian culture of the country. Many rituals around weddings and festivals involve the use of rice in different forms indicating rice (Anna) has been considered the giver of life. The first meal of a new born or a new bride is always some form of rice and numerous dishes have evolved all over the expanse of the country for the purpose.
Food and Beverage Buzz
Many rice based products have been made using different rice varieties, processed in different ways. Parboiled rice is nutritionally superior when served as cooked rice but parboiling the paddy is the first step of making various rice products like flattened rice (poha), puffed rice (moodhi) and even idli rava, all these further used to make various snacks and sweetmeats. The
Different rice dishes are influenced by the local taste and climate where the rice type is grown and cultivated
Many rice based products have been made using different rice varieties process of parboiling differs slightly depending on the end product it is intended for, a fine example of how people knew the way the starches of rice grain behave with differential treatments. It is a delight to find several varieties of poha and moodhi in different parts of the country, ranging from white to red and even the thickness and crispness of these naturally processed rice products. Most red rice varieties are grown either in lesser productive lowlands or grow along with the preferred white rice varieties as a weed. The thick grains of red rice with high anthocyanin content have a distinct earthy and nutty taste and take longer to cook. The array of traditional dishes made from red rice includes dosas, dumplings, fritters and puddings to name a few. The Matta rice grown in Palakkad region of Kerala has a distinct taste that satiates and nourishes at the same time. Cooked into a gruel called kanji, the Matta rice makes a
nourishing breakfast. The purple rice varieties from northeast India and the black rice from Tamil Nadu and Kerala are the other treasures we need to conserve better. Many wild rice varieties grow in lowlands that remain waterlogged for a long period of time. Sathi rice that gets ready in sixty days and Tinni rice that is used even for fasting meals, are varieties that are self seeded and play an important role in food safety for the marginalised communities. The most well known rice variety from India is Basmati (meaning aromatic) that has been the country’s top export commodity for years. But due to the use of chemical help to grow this variety of rice, Basmati has actually become a victim of its own popularity and has just become a commodity. I miss the Basmati from my childhood and am hopeful I will get a sack of real basmati rice this year that a farmer friend has promised. High time we brought back some of the older rice varieties to our table and cook up a storm with them. Dec 2017-Jan 2018
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state wise
Tracing Biryani's Taste
In metropolitan cities where one has the luxury of getting their food delivered at one’s doorstep, names like Behrouz biryani are making their presence felt. Here is the lip-smacking biryani story 8
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Food and Beverage Buzz
M Saira Mujtaba The writer is an English newsreader at All India Radio and a freelance anchor for DOORDARSHAN but her first love is writing. Being a foodie, she loves writing on food and is currently translating stories of Urdu writer, Begum Masroor Jahan into English.
Images by The Oudh 1590, Kolkata
y fondest memories of childhood are those spent at the dining table. I remember my grandmother, whom I fondly call Amma, sniffing the bay leaves, cinnamon, mace and nutmeg and dropping one or two cloves in water to check their freshness. According to her, the clove buds that float upright, with the bud facing upward are fresh, while others floating horizontally are stale. Now if you’re thinking that what is this dish for which such minute attention was paid to the spices then let me not further raise your anxiousness levels. It is every food lover’s delight, every rice lover’s favourite. It is the one relished by both princes and paupers; by the rulers and the ruled; by friends and foes; it is none other than-Biryani! (Apt to be used as an intro) It certainly holds true that every foodie loves to travel to explore the local cuisines and traditional methods of cooking. When I travel, I obviously try the local cuisines but my quest is always to taste the local variant of Biryani. Different regions of India have developed their own variants of Biryani. While all of them claim to be the best, everyone would certainly agree that all variants found in India have their own unique flavours or methods of cooking, hence lending them a unique identity. But, when we trace Biryani’s journey to India, we see a trail leading to different places. While there are many legends related to the origin of the Biryani, most historians agree that it originated in Persia. The word ‘biryani’ is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. The journey of Biryani from Persia to your palette has been fascinating to the letter. And even more fascinating have been the legends of how it came to India. Some say that it was Timur
who brought Biryani to India as a dish that he used to serve to his soldiers. Since it was a complete meal in itself, high in the nutrition quotient with the generous quantity of meat and of course rice, it was an apt dish for the warring soldiers. However, there is no record of Biryani having existed in Timur’s homeland. Some legends also say that it was Shah Jahan’s beloved wife Mumtaz Mahal who, while inspecting one of the army barracks, was concerned to see the health of the soldiers and instructed the cooks to prepare a one-dish meal which would not only satiate the taste buds of the soldiers but would also be a high calorie diet, hence providing the required nutrition. A much sought after version of the delectable dish is the Awadhi Biryani. It is said that Nawab Asaf-ud-Daula, while inspecting the construction site of one of his monuments, got the whiff of an aroma of a meal that was being cooked for the labourers. The aroma enticed him instantly! On inquiring about it, he was told that it was a onedish meal of rice and meat. The Shahi Khansamas were instructed to serve the dish to the Nawab, who added some exotic spices and kewra and hued it with saffron. The Nawab was bowled by the flavoursome rice meal with its rich aroma and flavours; just like centuries later Biryani continues to entice you and me, and food lovers all over the world. Since the Nawabs of Awadh were also of Persian origin, the origin of Biryani tracing it to Persia holds some credibility. Whatever might be its origin, being a die-hard Biryani lover, I’d prefer to go by the adage, ‘aam khaao, peyd na gino’ (eat the mangoes, don’t count the trees). From Awadh to Kolkata and Hyderabad to Delhi, all popular variants of Biryani in India have their own distinct flavours and ingredients as well as unique styles of cooking.
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Images by The Oudh 1590, Kolkata
Being a Lucknawi, my all-time favourite is Awadhi Biryani. It is also called the pakki biryani because both the meat and rice are cooked separately and then later alternate layers of meat and hot rice are placed in a large pot called the degh. Kewra and saffron are a trademark of the Awadhi Biryani. The Biryani is then left for dum style cooking by tightly fastening the lid of the degh with a wheat dough ring. The dum style of cooking allows the spices to infuse with the rice and meat, leaving a taste that would linger long after savouring the meal. The uniqueness of Awadhi Biryani is that it doesn’t use whole spices except while adding bay leaves and cinnamon sticks and cardamom and cloves in the water used for boiling the rice, which is also called adhan. The nawabs of Awadh – especially the last nawab Wajid Ali Shah – was a connoisseur of arts and literature and food as well.
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Being a Lucknawi, my alltime favourite is Awadhi Biryani Oudh 1590's Jheenga Biryani
His khansamas were always busy experimenting with different flavours in the royal kitchens. However, the ill-fated Nawab was exiled to Matia Burj in Kolkata by the British. As the nawab then lived on a pension given by the British, his limitations forced the khansamas to device new ways to please their nawab with their culinary skills. They added potatoes to the Biryani to make up for the reduced amount of meat due to the availability of fixed ration to the exiled nawab. This gave Biryani a new found identity which we now know as Kolkata Biryani. While all other ingredients and the method of cooking is the same as the Awadhi Biryani, the only addition is that of potatoes that absorb the spices and flavours of the biryani while it is cooked in the dum style. The Mughlai or Delhi variant of biryani is different from its Awadhi
Right: The Awadhi Biryani of Lazeez Affaire, Connaught Place; Left: A platter of vegetarian biryani
Come South, and there is a treasure trove for biryani lovers Images by Food and Beverage Buzz Magazine
counterpart in ways more than one. While the Awadhi biryani uses mostly Basmati chawal, the Delhi variant uses Sela rice. Unlike Awadhi Biryani in which spices are ground, the Delhi Biryani uses whole spices. To give a unique punch, the Mughlai khansamas also added pickle (mostly lemon) to the biryani. Whole green chillies neatly slit vertically, not only spices up the biryani; it also adds a beautiful contrast to the saffron hued meal, thus making it as a visual treat as well. So, it is not just Urdu poetry over Awadh and Delhi claim supremacy, it is also the dastarkhwan of the two cities adorned by biryani that has been a subject of culinary envy. Come South, and there is a treasure trove for biryani lovers. It is said that the Arab traders brought with them this delectable dish much before the Mughals. The Malabar Biryani of Kerela with its juicy beef or lamb is a much sought after variant in India. However, it is the Hyderabadi counterpart
which steals away the show. After the physical break up of Mughal empire, it were the Nizams of Hyderabad that gave the region its distinct identity as cultural hub. The royal chefs of the Nizams wanted to prove their mettle and hence gave the culinary world a gastronomical gem today known all over the world as Hyderabadi Biryani. This variant is also called kacche gosht ki biryani because the raw meat is marinated for hours with yogurt and spices. The marinade is then put in a degh with generous amounts of ghee and layered on top with boiled rice. “The major difference between Hyderabadi Biryani and the others is that the meat is marinated and there is only one layer of meat at the bottom and a layer of rice above it. There is another ingredient that lends the distinct fragrance to the Hyderabadi biryani; the Black Stone flower or dagad phool which is only used in the Hyderabadi variant,� says Sarita Mulakala, a Delhi based Andhra chef. The Hyderabadi Biryani is also the only
variant which is served along with the mirchi ka saalan and not just the usual raita. Except Andhra, which has its palao, every region in south India has a local variant of biryani, like the Bhatkali Biryani which is a speciality of Karnataka and part of the Nawayat cuisine and the Dindigul Thalapakatti biryani which is famous in the state of Tamil Nadu for its unique taste and rich spicy aroma. While in north, smaller places like Muradabad have also developed their distinct style of cooking the elaborate meal. While one can go on debating over the best variant of biryani, I would rather focus my energies on savouring the lip-smacking dish which not only became a reason for me being a food lover, it also became a reason for me to meet my life partner who shared the same love for the dish and that one lunch over steaming hot biryani, with its aroma wafting over us, became a beautiful memory to cherish forever!
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Gape at
The Sublime Moonlight Tea A spectacularly light flavoured white tea – Moonlight, grown on the slopes of the Castleton gardens of Kurseong, is creating ripples, fetching record prices and also landing up on the tables of royalty across the world. The estate gives an exclusive entry to Kounteya for Food and Beverage Buzz's coverage, detailing pictorially the vivid routine of life in the heritage tea estate
Kounteya Sinha The photographer 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).
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heritage
Chimes of Christmas
The
The Christmas festival is incomplete without sweets. Around the world, where this festival is celebrated with aplomb, different types of dishes and sweets make up an important part of the cultures. Here I list out some of the most iconic dishes that are served during Christmas while I take you through the history of their origin
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Food and Beverage Buzz
Dr Sudipto De
Images by Sudi pto
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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hristmas is a festival which I associate with lots of food, especially sweets. Although, I am a big fan of all the cakes and pastries, there are certain dishes which have a strong historical connect with. Here are a few of them:
Chicken Causa, Peru One dish which comes to my mind when I think of Peruvian cuisine is Causa. The popular version of this dish today is called Chicken Causa and it is also available in India in restaurants that serve Peruvian cuisine. The literal meaning of the word is ‘the cause’ and this simple yet wholesome dish became popular in the capital of Peru during its war of Independence. The story goes that the women, separated from the men who were away from their homes fighting the war, decided to get together and contribute to fight for the cause. They started preparing this traditional Peruvian dish made from mashed potatoes, eggs, yellow bellpeppers, avocados and black olives, asking the people to help in the ‘cause’ by buying Causa. The dish, to this date, is known as Causa and is one of the typical dishes of Peru available in many variations.
Lutkefish, Norway Lutkefish is prepared by treating the white fish, usually cod in lye, till
Images by Sudipto De
Causa to this date, is known as Causa and is one of the typical dishes of Peru available in many variations
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Sweets in different forms are an integral way of celebrating Christmas Dec 2017-Jan 2018
Food and Beverage Buzz
the proteins are denatured and a gelatinous consistency is achieved. It is served with boiled potatoes, mashed green peas, pieces of bacon and brown goat cheese. The history of this dish goes back to a Viking legend as per which a village had been sacked and the fish which was left to dry was thrown into the ash filled water. The survivors later feasted upon this to their hearts’ content. The process of making Lutkefish is quite complex, with multiple dips in cold water followed by a soak in lye and water. The fish is then washed in cold water for multiple days as it is very alkaline and then cooked inside a cover.
Stollen, Germany During the mid 15th century, a ban had been introduced on the use of butter in Saxony. The bakers could only use oil. But the bread that was baked using oil was hard and lumpy. There were many petitions sent to the Pope by Prince Elector Ernst which were subsequently rejected. Finally,
in 1490, Pope Innocent VII allowed the use of butter for the making of the cakes in the famous ‘Butter Letter’ in 1490, Pope Innocent VII allowed the use of butter for the making of the cakes in the famous ‘Butter Letter’ for the royal family. There were many additions to the Stollen over the years like marzipan and dry fruits. One of the most important festivals in Germany is the Dresden Stollen festival. In 1730, King Augustus II the Strong ordered the baker’s guild of Dresden to make a 1.3 tonne Stollen Cake to impress his subjects. The tradition still continues today as a gigantic Stollen Cake is driven to the Christmas market in Dresden and cut up with a special long Stollen knife to be distributed.
Black Bun, Scotland Christmas is a time for eating cakes and one that has stuck with me is the
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Christmas is also the time when friends and family huddle around the fire to enjoy meals together Black Bun from Scotland. The Black Bun is a fruit cake wrapped in pastry and is filled with black currants, raisins along with spices such as cinnamon, cardamom and all-spice. The cake traces its history as a royal cake that was presented when Mary, Queen of Scots, returned from France in the mid-16th century. Legend states that the cake had been inserted within it which would entail the person finding it to be king for the day. Following the Scottish reformation in 1560, Christmas and the cake was banned but it has been making its way back to the dinner table during the New Year period.
Galets Soup, Spain Walk through any Catalan street during the festive season and you will find them in profusion of the snail shaped pasta. It is part of Spain’s iconic dishes, escudella i carn d’olla also known as escudella de Nadal or sopa de galets. The dish appears pretty
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Food and Beverage Buzz
Following the Scottish reformation in 1560, Christmas and the cake was banned simple at first glance; just a bowl of soup along with meatballs and pasta. Instead, it is quite a complex process consisting of making the Escudella: meatballs made out of vegetables and at least four different types of meat including chicken, beef and botiforra (sausage). It is a wholesome rich soup which is flavoured quite distinctly with garlic and its heart-warming flavour is perfect to beat the nip in the year. History suggests this is one of the earlier recorded soups in history. Even since the 14th century, the people of Spain have been consuming it regularly. The broth is usually served with the Galets; the snail shaped pasta along with the vegetable, meats and meatballs on a separate platter.
Tamales, Mexico One of the oldest dishes on the list – Tamales – were considered as the food of Gods even during the Aztec and the Mayan civilisation. It is usually made with a starch such as corn and combined with different types of meat, vegetables and cheese. In Modern Mexico, the making of Tamales is a perfect example of community cooking where the women come together to make the corn dough and then fill it with either chicken or pork in red or green salsa. These are then steamed in corn husks or plantain leaves until they become firm in consistency. The Tamales can also have a sweeter filling inside them consisting of raisins and dried fruit. Christmas is celebrated uniquely in different places, but it also means one thing – merriment
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Good food hygiene: Food Safety
the 4 Cs G •
ood food hygiene helps you to: • obey the law • reduce the risk of food poisoning among your customers protect your business’s reputation
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Good food hygiene is all about controlling harmful bacteria, which can cause serious illness. The four main things to remember for good hygiene are: • Cross-contamination • Cleaning • Chilling • Cooking These are known as the 4 Cs. They will help you prevent the most common food safety problems.
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Cross-contamination Cross-contamination is when bacteria are spread between food, surfaces or equipment. It is most likely to happen when raw food touches (or drips onto) ready-to-eat food, equipment or surfaces.
Deepak Sharma Food Safety Assessor Trainer and Food Safety Auditor
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Food and Beverage Buzz
Cross-contamination is one of the most common causes of food poisoning. Do the following things to avoid it: • Clean and disinfect work surfaces, chopping boards and equipment thoroughly before you start preparing food and after you have used them to prepare raw food. • Use different equipment (including chopping boards and knives) for raw meat or poultry and readyto-eat food unless they can be
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heat disinfected in, for example, a commercial dishwasher. Wash your hands before preparing food. Wash your hands thoroughly after touching raw food. Keep raw and ready-to-eat food apart at all times, including packaging material for ready-toeat food. Store raw food below ready-toeat food in the fridge. If possible, use separate fridges for raw and ready-to-eat food. Provide separate working areas, storage facilities, clothing and staff for the handling of ready-to-eat food. Use separate machinery and equipment, such as vacuum packing machines, slicers and mincers, for raw and ready-to-eat food. Separate cleaning materials, including cloths, sponges and mops, should be used in areas where ready-to-eat foods are stored, handled and prepared. Make sure that your staff know how to avoid cross-contamination.
Cleaning Effective cleaning gets rid of bacteria on hands, equipment and surfaces. So it helps to stop harmful bacteria from spreading onto food. You should do the following things: • Make sure that all your staff wash and dry their hands thoroughly before handling food.
Sanitise your kitchen dish cloths and sponges regularly • Clean and disinfect food areas and equipment between different tasks, especially after handling raw food. • Clear and clean as you go. Clear away used equipment, spilt food etc as you work and clean work surfaces thoroughly. • Use cleaning and disinfection products that are suitable for the job, and follow the manufacturer’s instructions. • Disinfection products should meet BS EN standards. Check product labels for either correct details. • Do not let food waste build up.
Chilling Chilling food properly helps to stop harmful bacteria from growing. Some food needs to be kept chilled to keep it safe, for example food with a ‘use by’ date, cooked dishes and other readyto-eat food such as prepared salads and desserts. It is very important not to leave these types of food standing around at room temperature. So, make sure you do the following things: • Check chilled food on delivery to make sure it is cold enough. • Put food that needs to be kept chilled in the fridge straight away. • Cool cooked food as quickly as possible and then put it in the fridge. • Keep chilled food out of the fridge for the shortest time possible during preparation. • Check regularly that your fridge and display units are cold enough.
Cooking Thorough cooking kills harmful bacteria in food. So, it is extremely important to make sure that food is cooked properly. When cooking
or reheating food, always check that it is steaming hot all the way through. It is especially important to make sure that you thoroughly cook poultry, pork, rolled joints and products made from minced meat, such as burgers and sausages. This is because there could be bacteria in the middle of these types of products. They should not be served pink or rare and should be steaming hot all the way through. Whole cuts of beef and lamb, such as steaks, cutlets and whole joints, can be served pink or rare as long as they are fully sealed on the outside.
Ten Steps to a Safe Kitchen
Step One: Keep your refrigerator at 4°C or less. A temperature of 4°C or less is important because it slows the growth of most bacteria. Step Two: Refrigerate cooked, perishable food as soon as possible within two hours after cooking date. Step Three: Sanitise your kitchen dish cloths and sponges regularly. after handling raw meat. Step Four: Wash your cutting board with soap and hot water after each use. Step Five: Cook beef, red meats and poultry products to a safe internal temperature. Use a meat thermometer. Step Six: Don’t eat raw or lightly cooked eggs. These recipes are no
longer recommended because of the risk of Salmonella. Step Seven: Clean kitchen counters and other surfaces that come in contact with food with hot water and detergent or a solution of bleach and water. Counter Bleach and commercial cleaning agents are best for getting rid of pathogens. Step Eight: Allow dishes and utensils to air-dry in order to eliminate recontamination from hands or towels. Step Nine: Wash hands with soap and warm water immediately after handling raw meat, poultry or fish. If you have an infection or cut on your hands, wear rubber or plastic gloves. Step Ten: Defrost meat, poultry and fish products in the refrigerator, microwave oven or cold water that is changed every 30 minutes. Thaw Follow package directions for thawing foods in the microwave. Cook microwave-defrosted food immediately after thawing. Changing water every 30 minutes when thawing foods in cold water ensures that the food is kept cold, an important factor for slowing bacterial growth on the outside while inner areas are still thawing.
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Inspiring
BEING
STAGED AT THE
WORLD’S BEST RESTAURANT This young lady just became the first Indian to be trained at the world’s best restaurant. Here is the treasure of experience by Akanksha Dean on how she bagged the hottest culinary internship
THE SELECTION PROCESS
AKANKSHA DEAN Daughter of Rupali Dean, food & travel writer and Chef Bakshish Dean. She is an aspiring chef and passionate about the food world.
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I have been following Chef Massimo Bottura’s work over the years regularly and have always been fascinated with what he did with food…each of the dishes prepared by him is simple and traditional yet so beautiful and elegant and tells a story! The selection procedure was very extensive and since I was the first one from India to ever get this wonderful opportunity, I had to attest my determination to show how India is generating culinary students that are on uniformity with any top culinary school in the world. When I got selected, I was super excited about the fact that I would
Chef Massimo Bottura with Akanksha Dean at the kitchen in Osteria Francescana
I was the first one from India to ever get this wonderful opportunity actually get to work in Chef Massimo Bottura’s kitchen; it was like a dream come true (I pinched myself literally to check if I wasn’t dreaming)!
THE EXPERIENCE AT THE WORLD’S BEST KITCHEN So I reached Modena, a little exhausted but equally excited. And there I was, half asleep, a little worn out and found myself outside of Osteria Francescana the next day. Knocking on the front door, I introduced myself and shared that it was my first day of stage. Chef Massimo took us to Lydia
Crostini’s farm, (the lady who taught him to make the best tortellini in the world); it was absolutely a fun way to begin my stage, also because I got to interact with his team from across the world. Chef Massimo handpicked fresh sour cherries (Vignola variety) from the farm and educated us on what dishes we could use those cherries for. The next two days were hard, as I wasn’t used to such intense working style, but soon got used to it. My mother was my chief encouragement during my training period, knowing that she was with
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For me, inspiration came in all forms, and just being out there and doing something fresh and exhilarating channelled my thoughts as a budding chef. Staging here sort of permitted me to break the mould of the life I had been living to pursue my dream of living! What I love about Chef Massimo is, he was ever ready to educate and is an active part of my fondest memories. As a chef, I would like to ensure that a customer leaves with a memory that would compel him to return. The future looks promising but as Robert Frost once said ‘Miles to go before I sleep, Miles to go before I sleep’!
About AKANKSHA DEAN
Akanksha’s apron signed by Chef Massimo Bottura me, enthused me more towards my work. I have taken a lot from my experience at Osteria Francescana, now I know what goes behind the making of a world-class kitchen; it is not as easy as it looks, one needs to be extremely passionate to pursue a career as a chef. There is a lot of hard work and dedication that is required, and Chef Massimo Bottura is one true blue example, who has managed to popularise his traditional cuisine to a whole new level. Modena is a very small town but diners come from all across the world, just to dine at his restaurant. He is truly my inspiration and I was very fortunate enough to get the opportunity to work in his kitchen. The most popular dish on the menu is undoubtedly ‘oops I dropped
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The most popular dish on the menu is undoubtedly ‘oops I dropped the lemon tart’ the lemon tart’, while the other dishes on the menu are also a class apart, this dessert has found its way on many menus across the world…so much are the other chefs inspired by it! When you stage under a chef like Massimo Bottura… who is a maestro, something clicks and swiftly being in the kitchen makes complete sense.
After finishing school from Vasant Valley, Akanksha Dean pursued Culinary Arts from IHM Aurangabad. She has participated in a four-day intensive Chocolate and Candy Making workshop under Master of Confectionary Arts Chef Ewald Notter in collaboration with Academy of Pastry Arts and Barry Callebaut Academy India. She has interned at the Oberoi Gurgaon where she also received a kudos certificate for a job well done and is currently a Culinary Voyager at the JW Marriott Hotel Aerocity.
DELISH
Healthy Easy to Make Winter Recipes
Chef Anil Dahiya
Images by The Bristol, Gurugram
Executive Chef in The Bristol Hotel, Gurugram
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r e c i p es
Images by The Bristol, Gurugram
Tomato Halwa
Ingredients • • • • • • • • • •
Tomatoes – 10-12 Sugar – 2 cups Ghee – 1/2 cup Cashewnuts – 20 Raisins – 2 tablespoons Cardamoms – 6 green Cloves – 4 Tulsi leaves – 1/4 cup Rose petals – 1/4 cup Edible camphor – 1 pinch (optional)
Method • Wash the tomatoes, remove the eye and make an incision on the lower side.
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• Boil water and blanch the tomatoes for 2-3 minutes. Drain, peel, deseed and chop. • Reserve the pulp with the juices. Grind the cardamom with 1 tablespoon sugar to a fine powder, sieve and keep aside. • Heat 2 tablespoons of ghee and fry the cashewnuts and raisins to golden brown. • Wash and shred the rose petals and tulsi leaves and reserve. • Boil the sugar with 1/2 cup water and make a single-thread syrup and keep aside. • Heat the ghee in a wide kadai (utensil), roast the cloves in it, till
they start to crackle.
• Add the tomato pulp and cook
• •
•
• •
till the liquid dries up. Cook on low heat. Increase heat and add the hot syrup slowly. Reduce to low heat, keep stirring to avoid burning and cook till it starts to leave the sides. Sprinkle the cardamom powder, rose petals, tulsi leaves and the camphor. Mix well Garnish the halwa with fried cashewnuts and raisins and serve warm.
Bhutte ka Kees
Ingredients • • • • • • • • • • • • •
Medium sized corns – 4 Ginger – 2-3 (1/2 inch) Turmeric – 1 tsp Chilli powder – 1-2 tsp Mustard seeds – 1 tsp Oil – 2 tsp Milk – 1/2 cup Water – 1/2 cup Lemon juice – 2 tsp Sugar – 1/2 tsp Salt to taste A pinch of Asafoetida (heeng) Chopped coriander and grated coconut for garnishing
Method • Grate the corn with a hand grater to make a coarse paste. (You can also use a food processor or mixer grinder but it will affect the taste. It tastes better if you use the hand grater) • Chop the ginger and green chilli finely. • Add oil in a pan. Add asafoetida (heeng) and mustard seeds till it splutter. • Add green chillies and chopped ginger. • Add corn paste, turmeric,
•
•
• •
chilli powder and salt. Stir it occasionally to make sure that no lumps are formed. Cook it for about 10-15 min until the liquid in the corn paste gets dried off and the colour of the mixture changes to golden yellow. Add milk and water. Continue stirring till its consistency becomes like halwa or upma. Add sugar and lemon juice. Garnish it with chopped coriander, grated coconut and serve hot.
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snacky treat
Breakfast gala
Omlette with
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Images by Goldfinch Hotel, Bengaluru
“So, what will you have for breakfast today?” This is one question I keep asking myself and my house guests. Will it be bacon, baked beans and eggs, paranthas, poori subzi etc? When such confusion arises, I tell myself, “Ash, stop beating around the bush! Beat the eggs instead and churn out a nice fluffy omelette!”
O
melettes have been my all-time favourite as a breakfast meal or a snack. The first thing I learnt to cook at the age of twelve was actually an omelette. And now that I have gotten into food as a full time passion or profession and as a self-proclaimed culinary historian, food anthropologist (without an anthropology degree of course – just an interest whch I inherited from my late father who was an anthropologist by profession and my guiding light to culture and tradition), I keep wondering what could be the origin of the omelette. Today, while I was stuffing my omelette with smoked chicken and cheese, I thought why not do a little more research on its etymology and anthropology? Here I am scribbling yet another story of a dish that tells us one golden rule of cooking – INNOVATE. I quickly glance through my Larousse to find out what does it have to say about omlette in definitive words? To my delight, Larousse Gastronomique has spared almost three pages describing this dish. To begin with, it says, a sweet or savoury dish made from beaten whole eggs, cooked in a frying pan (skiller) and served plain or with various additions. The word comes from the French lamelle (small blade) because of its flat shape; in former times it was known as
alumelle, then alumette and amelette. (Some authorities claim that the word has a Latin origin, oca lellita, a classic Roman dish consisting of beaten eggs cooked on a flat tray dish with honey). The Romans are giving me ideas. The next omelette I cook shall be savoured with a tinge of honey in it, of course! But trying to do as Romans do even before reaching Rome? May be I’d start with what we find on Indian streets. A boy, you’re not sure has crossed fourteen years of age, tries to beat two eggs in a steel glass with a spoon. He adds chopped onions and green chillies into it. A pinch of salt and he beats it further. Now, he adds a lump…a huge lump of butter into the steamy frying pan. He keeps beating the eggs while the volatile butter evaporates and melts simultaneously. Then he splashes the beaten eggs into the frying pan. Within minutes, we have what we call the desi omelette. Such is a common scene everywhere on the streets in India; be it a big city, a small town or even a village for that matter. In the remote Kargil in Jammu
Ashish Chopra Senior Consulting Editor of Food and Beverage Buzz
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the Omelette Man is one tough old cookie and a lover of eggs and Kashmir and so much so in Tawang in Arunachal Pradesh, I remember at least one evening food that I did not get, but omelettes I surely got-such is the vastness and expanse of the omelettes. I remember the legendary, the world famous… Omelette Man of Jodhpur. He may not be a household name in the west or the east, but he sure has found his way to be featured in every travel guide book right from the US to France, Japan to Germany. Piere-a frend of mine from France fell in love with Omelette Man’s omelettes. His testimony speaks a lot because he is an ardent omelette lover. Ramkishan Gawlani, the Omelette Man is one tough old cookie. He has set up a huge signboard boasting his authenticity to the world, “The Omelette Shop – recommended by Lonely Planet”. I for sure loved his omelettes, especially his masala and cheese omellete. It had pleasantly surprised me when he actually diverted from desi flavour of the omellete to western tastes. His shop uses over a thousand eggs a day. It is a pity that he is present more globally than within the country. There are hundreds of stories woven around the omelettes in India. I remember in Munnar in Kerala many moons back, I came across Jose Mathews a post graduate in history who had opened a chai, coffee and omelette shop. Boy! He had a tale to tell about being an ex-naxalite who came back to the main stream. He had no job despite his qualifications,
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decided to set up something to sustain himself and did what he loved most. He loved omelettes and was good at cooking them, so he opened a chai shop serving omelettes which were a hit with many tea planters (Munnar being tea country), tourists and the locals. I learnt today from a planter friend of mine in Munnar that he is running a successful Malabar restaurant in Cochin. Isn’t that inspirational? I could go on and on with personal anecdotes around omelette but I feel we should now concentrate on the basics – both historical and gastronomical.
The Chicken and Egg Question: Human have been consuming eggs since the Neolithic ages. Not only were the eggs easy to procure, they were also an excellent source of protein. For the prehistoric man, it relieved him of hunger and energised him fast enough. Ostrich and chicken eggs were most commonly consumed. After the introduction of cooking, egg became easy to cook and moulded into several dishes. It was diverse and offered a different taste each
time it was cooked even with a slight difference in recipe. With induction of religion in sociological map of the world, some religions found it symbolic and hence encouraged eating and decorating of eggs. However, some others considered it un-pious. According to the editor of Encyclopaedia of Food and Culture, Solomon H. Katz, domestication of jungle fowl had started in India by 3,200 B.C.E. Records from China and Egypt show that fowls were domesticated and laying eggs for human consumption around 1,400 B.C.E. The Romans found egg laying hens in England, Gaul and among Germans. The first domesticated fowl reached North America with the second voyage of Columbus in 1493. However, what about the term egg? The Old English term was oeg, which survived in Middle English as ey (plural eyren). But in the fourteenth century, the related egg was borrowed from Old Norse. For some time, the two forms competed with each other
Okay! I realise that this paragraph still doesn’t answer the question. The recipe of omelette is as basic as it can get. Beat the eggs. The French, however, are not so simple. They deal with their food with technique. Another early reference of omelette can be found from a 1685-book? The Accomplisht Cook, Robert May: “To make omelettes in diverse ways. The first way; Break six, eight, or ten eggs more of less, beat them together in a dish and put salt to them; then put some butter in a frying pan. Fry it according to your discretion. You may sometimes make it green with juice of spinach and sorrel beat with the eggs, or serve it with green sauce, a little vinegar and sugar boiled togetherand served up on a dish with the Omlet... the sixth way; Beat the eggs, and put to them a little cream, a little grated bread, a little preserved lemon-peel minced or grated very small…” In the eastern part of the world, ie Japan, omelettes are called Tamagoyaki. They make several leafy omelettes, roll each of them inside the other and create a big omelette. Well, that was just for information!
The recipe of omelette is as basic as it can get faces of people who relish the food I prepare. For me, omelette is like a canvas. The base is plain and it is upon the artiste to add colour to it. Some artists rely on their technique, others rest on their instinct; some, of course on their ‘secret ingredient’. I am thankfully liberal in certain matters, especially matters like these. Some of my friends love the omelette I stuff with seekh kebabs. Others prefer the chicken, mushroom and cheese recipe. Like the father says in Kung Fu Panda…there IS no ‘secret ingredient’. All I am driven by is love and love alone. Images by Goldfinch Hotel, Bengaluru
(William Caxton, in the prologue to his Book of Eneydos, 1490, asked ‘What should a man in these days now write – eggs or eyren. Certainly it is hard to please every man), and the Norse form did not finally emerge as the winner until the late sixteenth century.”
Anyways, whatever people did centuries ago is only in the pages of history. My reality is that cooking omelette is a daily affair. It is very unlikely that a day comes when I do not prepare one. For me, the most satiating part is to observe the contentment and sheer delight on the Dec 2017-Jan 2018
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check-in
W Goa: Property Review If you are planning a trip to Goa, W Goa Hotel can be a prime choice for a stay over to enjoy the exquisite scenery, fabulous food and impeccable service by the hotel staff. W Goa offers an ace luxury experience for the travellers visiting the popular destination. Here, I write about my experience of staying in W Goa
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B Mini Ribeiro Food critic, features writer and columnist.
een there, done that; while this seems to be the mantra on my mind each time I am travelling to Goa – considering I go there many times a year – this trip was an exception. My excitement knew no bounds as this time the exhilaration was compounded by the fact that I was to experience W Goa, the first W Hotel in India and a hotel which has been surrounded by a constant buzz. I felt privileged. As our car rolled into W Goa, the famous ‘W’ signage in gold which signified that this is the 50th W hotel in the world caught my eye. The open doors of the hotel entrance, which I was told are never shut, intrigued me as I walked into the lobby, known here as the “living room”. Instantaneously, the warm vibe and the sincere and helpful staff made me feel welcome and truly at home. The prospect of a stay at W Goa with its famous Rock Pool, Woo Bar, spa, fitness centre and of course, popular restaurants, suddenly seemed more thrilling. Spread across 25 acres on a sandy beach, against the backdrop of a 500year old Portuguese Fort, this hotel overlooks the Arabian Sea and offers a breath-taking view. Shown around the hotel by the affable W Insider, Anuvrat, I thoroughly enjoyed the tour. Time had just flown as I was soaking in all the information. Situated between the verdant jungle and the stunning coastline of Vagator Beach, W Goa features 160 vibrant guestrooms, including Villas, Chalets, a marvellous suite and an Extreme WOW Villa (the brand’s take on the Presidential Suite).
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Art, I gathered, is an intrinsic part of this hotel. The grand entrance features huge, unframed doors and are adorned with art by Goan artist Subodh Kerkar, representing the lunar phases and a nod to Goa’s full moon party culture. The massive street art mural by Indian artist M Narayan featuring gutsy, raw imagery that celebrates the melting pot culture of Goa, behind the checkin area, is equally mesmerizing. Every nook and cranny of this Hotel spells art deco and luxury. After my smooth and quick check in, I entered the vibrant and comfortable room. The quirky but aesthetic décor appealed to me instantly. My room spelt comfort and all the possible needs of a guest were anticipated and taken care of by W Goa. Their attention to detail impressed me. After settling down in my room, I moved to the Spa by Clarins, where I was booked for a spa treatment. The spa includes an oxygen room, eight
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treatment rooms, a heated vitality pool, steam room and sauna. Other amenities of the hotel include a FIT gym and an outdoor WET pool deck. The spa room was tranquil and I felt relaxed immediately. The serene environment and the expert therapist using an international range of products from Clarins were enough to pamper me. The Rebalancing massage with essential oils sounded just like what my tired body needed. The therapist, firmly but gently, removed all the knots from my muscles and massaged me with the tonic body treatment oil. I was rejuvenated beyond words. A surge of well-being enveloped me as I left the Spa recharged – ready to enjoy my evening. Dinner was at Spice Traders, the modern Pan Asian chic restaurant at W Goa. The chic (but understated elegance) impressed me, as I was seated in the spacious restaurant.
The quirky but aesthetic décor appealed to me instantly
The dishes served were eclectic and well-presented. Truffle Tuna Pizza, Duck Salad, Spinach Gomae, Black and White Prawns, and Duck Chahan were some of the delicacies I sampled. The fresh flavours and superior ingredients in each dish left me spellbound. Less is more, clearly seems to be the mantra of Executive Chef Tanveer Kwatra and his team including Executive Sous Chef Dawa at Spice Traders. Next morning, feeling relaxed after a good night’s sleep, after sipping my tea in the veranda of my room which faced a lush green garden, I stepped
array of options was a treat as well. I could not resist the Amritsari chole bhature and it got my vote instantly for authenticity. Ros omelette, the Goan delicacy too, was delicious and the chicken added to the flavours. For those who want a healthy bite to begin their day, the fruit counter offers fruits chopped a la minute by chefs. Bakery and confectionery items, salads, cheese, muesli, yogurt – there was everything you could ask for at this breakfast.
while soaking in the glorious sunset at Vagator beach. A day and a half later when I checked out, I had been spoilt thoroughly by the authentic unparalleled Goan hospitality offered to me. W Goa, the contemporary luxury hideaway, transports you to another world of abundant indulgence nestled in nature’s surroundings.
After a lazy morning spent walking around the property and sipping iced tea in the colourful living room, I was treated to a Goan feast as the chef served me a Goan thali for lunch. From rissois, prawns balchao, squid chilli fry and chicken cafreal as appetizers, to the traditional fish curry, crab xec xec, tambdi bhaji laced with coconut, served with red Goa rice and poee, the rustic bread, I savoured them all. The accuracy of the spices in the Goan dishes took me by surprise as did the authentic flavours. An afternoon siesta in susegad Goa was in order after this meal.
down for breakfast at the all-day dining restaurant, The Kitchen Table. The breakfast spread was an exercise in choices. The expansive restaurant with several seating options and abundant natural light was abuzz with activity. Guests were enjoying their breakfast indoors and outdoors, with the efficient service staff extending alert and warm service. The live counters with dosas, eggs, waffles and pancakes were tempting. I succumbed and indulged myself. The Eggs Benedict was particularly well made. The Indian counter with an
My evening began on a high note at the Rock Pool, the beauty of which held me awestruck. Set high upon a cliff with the ocean crashing below, blending bohemian vibes with sunset beats, this place is the ultimate destination for relaxation as well as late night revelry. Refreshing and innovative cocktails, grilled dishes are what one can enjoy here Dec 2017-Jan 2018
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sweet take
Such Puddings! With Christmas season approaching, it is time to greet each other by presenting gifts and cooking delicious food for your friends and family. Pudding is an important part of Christmas celebrations around the world. Here, two prominent Indian chefs share their personalised recipes for cooking some amazing pudding recipes
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T
here is nothing that warms the heart and soul more than a bowl of warm dessert in the winter. Puddings are one of the easiest desserts to put together. With Christmas round the corner, the time is just perfect to snuggle up in front of a fireplace or heater with a bowl of warm pudding to get comfortable in the cold. A pudding is a wonderful part of the celebrations leading up to Christmas. For those who care to know, Christmas pudding originated as a 14th century porridge called ‘frumenty’ that was made of beef and mutton with raisins, currants, prunes, wines and spices. This was often served more like soup and was eaten as a fasting meal in preparation for the Christmas festivities. By the 16th century, the ‘frumenty’ became a plum pudding – thickened with eggs, crumbs, dried fruits and made more flavourful with alcohol and
Christmas pudding originated as a 14th century porridge called ‘frumenty’ beer. But then a century later, it began to be looked down upon by puritans, who banned it as a ‘bad custom’. It was only when King George I tasted the plum pudding that he reintroduced it as part of a ‘Christmas meal’. Today, a lot of leading chefs are incorporating many flavours and interesting ingredients to reinvent warm puddings to keep the winter chill at bay. Read on, to warm your home, hearth and hearts!
Team FnB BUZZ
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recipes
Pear & Chocolate Pudding
Chef Nandita Karan Executive Chef at The Lalit Chandigarh believes cooking is an art everybody is good at, but few realise it. “Most people get afraid of what they call ‘complex ingredients or elaborate methods’. I have always believed that you only need a heart to cook,” she says. She loves whipping up dishes with natural flavours and her take on warm pudding is about using fresh pears and combining it with the rich taste of chocolate.
INGREDIENTS
• 28 ounces pear halves in juice
By Chef Nandita Karan, Executive Chef, The Lalit, Chandigarh
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• • • •
(2 cans) 1 cup all-purpose flour 1/4 cup unsweetened cocoa 2/3 cup superfine sugar 10 tablespoons soft butter (plus extra for greasing)
• • • •
1 teaspoon baking powder 1/4 teaspoon baking soda 2 large eggs 2 teaspoons vanilla extract
METHOD
Preheat the oven to 200°C/gas mark (6/400ºF) and grease a 22cm or 8 and a half inch square ovenproof dish with butter. Drain the pears and arrange them on the base of the dish. Put all the remaining ingredients in a food processor and blitz until you have a batter with a soft dropping consistency. Spread the brown batter over the pears and bake in the oven for 30 minutes. Let it stand out of the oven for 5 or 10 minutes and then cut into slabs – I cut 2 down and 2 across to make 9 slices – and serve with chocolate sauce.
• • • • • • •
Method By Chef Abhishek Basu, Executive Chef, The Park, New Delhi
Special Plum Pudding Talking about this easy to make pudding, Chef Basu says, “This is my take on a traditional Christmas pudding, the only difference being, it is much easier to make. No elaborate procedures, no complex ingredients, but it will definitely get you just as many compliments. This is a healthy fix that will keep you in high spirits.”
crumb, baking powder and fruit mixture and fold it in gently to the egg mixture. Pour the mixture in desired moulds and steam-bake it at 160ºC for 45-50 minutes. Serve hot with any sauce or custard or your choice.
50 gm of refined flour 125 gm of green apple, grated 150 gm of white butter 50 gm of fresh cream 2 gm of baking powder Caramel colour, as required 400 gm of fruit mixture
For the fruit mixture Mix all the dry fruits and spice mix in a jar and add the liquor. Cover it tightly and let it soak in a cool dry place for 15 days.
So are you ready to whip up some delicious pudding this Christmas and impress your guests? These recipes are going to help you do that.
For the pudding Using a whipping machine, whisk the eggs and the sugar until it becomes fluffy. Add the butter and the cream to the fluffy mix. Finally combine the flour, sponge
Ingredients
For Fruit mixture (pre-soaked for at least 15 days) • 100 gm of almonds • 100 gm of Cashew nuts • 50 gm of glazed cherry • 50 gm of orange peel • 70 gm of sultana raisins • 20 gm of black currant • 20 gm of dry apricot • 20 gm of dry fig • 10 gm of ground spice mix (cinnamon, clove, mace, nutmeg and cardamom) • 300 gm of rum, whiskey, brandy each (any other liquor of your choice) For Pudding • 3 whole eggs • 100 gm of caster sugar • 100 gm of chocolate sponge, finely crumbled Dec 2017-Jan 2018
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munchilicious
Rice Noodles in
Ramen Bowl
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recipe
A Ramen soup recipe which is a loaded with the flavors of gingery garlicky miso soup with flat rice noodles
Chef (Mrs) Reetu Uday Kugaji Hospitality & Food Consultant
Miso Ramen with Rice Noodles Preparation Time: 20 minutes Cooking Time: 40 to 45 minutes Serves: 2
Ingredients and Quantity Miso Broth • 2 nos. (2 inch square) – Kombu sheets, dried black kelp • 2 nos. – Mushrooms, shiitake, dried • 1/2 tbsp – Ginger grated • 2 nos. – Garlic cloves, sliced • 4 cups – Water (hot) • 2 tbsp – Yellow Miso paste • 3/4 tbsp – Soy sauce, light Noodles • 115 gm – Rice noodles, flat Vegetables • 1 medium sized – Sweet potatoes, oven roasted, cut into wedges • 1 cup – Broccoli florets, oven roasted with black sesame • 2 nos. – Shallots, sliced and lightly sautéed • 2 nos. – Garlic cloves, sliced and sautéed
• 1/2 tbsp – Spring onion greens, chopped Other Ingredients • 60 gm – Tofu with red chilli flakes, cubed, smoked over live coal • 2 nos. – Eggs, boiled, peeled and cut into halves • 1/2 tsp – Black sesame seeds, lightly toasted
method
• In a heat-resistant bowl, combine the garlic, ginger, kombu, dried mushrooms and boiling water. Cover and let it steep for 10 to 15 minutes to extract the flavours. Strain through a muslin cloth. In a small bowl, whisk a 1/4 cup of stock into the miso paste and stir. Add the miso to the stock and salt to taste. Add soy sauce and stir. • Preheat the oven to 400° F.
• Place the cut sweet potatoes on a baking sheet, drizzle 1/4th tbsp of sunflower oil and a pinch of salt. Roast until tender and light golden brown for 15 minutes. (repeat the same procedure for Broccoli florets) Assembling the soup • Soak the rice noodles in lukewarm water for 8 minutes, stir lightly with a fork. Divide the noodles between two large bowls and top with a pile of broccoli, sweet potatoes, the smoked tofu, shallots, garlic and the spring onion greens. Reheat the broth by simmering it and pour it over the bowls. Slice the peeled eggs in half and place on the top. Finish the bowls with a sprinkle of lightly roasted black sesame seeds, chilli flakes and a drizzle of roasted sesame oil. Serve hot.
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health
Ketogenic Diet
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Keto diet is the fastest way to shed those extra calories. Here is what it means
Food and Beverage Buzz
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hat is “keto”?
Dr. Siddhant Bhargava Co-founder, Food Darzee
The textbook role of fat is to make food palatable. Think about the phase in your life when fat forms a major component of your meal. Cheese, Paneer, Eggs, Meat are your staples for the day. Close to 70 per cent of all your calories are derived from fat! There’s a term for this high fat (healthy of course), moderate protein low carb indulgence and it’s called the ketogenic diet. Is this a new concept? Scientifically, not so much! It’s been around for decades but as a fat loss tool in India, it is fairly nascent. So, the ketogenic diet was primarily devised to treat chronic epileptics who weren’t responding well to medication. Soon after, its applications in the field of dietary medicine and nutrition became well known to us.
So, what exactly is the ketogenic diet or “keto “? This program is the fastest and most scientific way of losing fat in a relatively short period of time. It is a strict, but an extremely effective and scientifically sound diet. It’s a high fat, moderate protein and an extremely low carb diet where the liver produces ketone bodies from the breakdown of fat and that’s where it gets its name from. During this diet, food rich in essential fats (MUFAs & PUFAs) and proteins become your best friends. Full-fat paneer, a dozen varieties of cheese, meats (white & red), oil, butter, ghee are going to become staples in your meals. And food rich in carbohydrates or sugar turn into your worst enemies. The mechanism behind this diet is fairly easy to comprehend. Normally, your body turns to glucose or carbohydrate as its primary source of energy. By depriving your body of all
the ketogenic diet was devised to treat chronic epileptics who weren’t responding well to medication forms carbohydrates, your body can no longer continue to utilize carbs. The body now has two options for energy: fats or proteins. This is where we intervene. We provide the body with more than adequate (more than a regular balanced diet) essential fats and this readily available fat tricks the body into burning fat as its primary source of energy. We then keep the total calorie count less than what you expand causing the body to dig into those fat reserves which are reservoirs of energy. Your body basically is a fat melting machine. The breakdown of fats releases compounds known as ketone bodies. Hence, the name, ketogenic (ketone producing) diet. These ketone bodies are transported to each cell of the body where they are further broken down to give you sustained energy. This state, where ketones are oxidised to release energy, is called nutritional ketosis and once every cell in the body is adapted to doing so, your body is then keto adapted or fat adapted. It typically takes 3-5 days for the body to enter ketosis and it takes about 3 weeks to a month to be completely fat adapted. At the end of the day, your calories are proportioned as follows: Fats: 70-75 % Proteins: 20-25 % Carbs: 5 % (Ideally not more than 25 gram of net carbs ie excluding fibre)
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Benefits of the ketogenic diet
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The most frequently asked question is, “Is a high fat diet really going to help me?” The answer to this or rather the proof of the keto pudding is in the eating. Research conducted around the globe has concluded that keto is one of the fastest fat loss targeted diets ever. Apart from the obvious body fat changes, it has been proven to cause a decrease in LDL “bad” Cholesterol, decrease in triglycerides and an increment in HDL “good” cholesterol ie reducing risk of atherosclerosis. Assisting women’s health: The major hormonal imbalance affecting women is PCOS. Keto very effectively helps alleviate symptoms and regulate the menstrual cycle. Improvement in energy levels, increased aerobic endurance and improvement in sleep cycle. Every weight loss is accompanied by muscle loss. The ketogenic way of losing weight spares a lot of muscle mass ensuring no drop in metabolism. Reduced insulin levels, reduce blood sugar levels, decreased insulin resistance and reversal of pre diabetes and reduced dependence on drugs from diabetes. Anti-inflammatory properties due to the high omega 3 fatty acid content initiate improvement in inflammatory conditions like acne, eczema and irritable bowel syndrome. The ketogenic lifestyle has multiple other applications in cancer treatment and other neurological illnesses.
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Food and Beverage Buzz
About Food Darzee •
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We are a health and nutrition company offering nutritious ketogenic food tailored to your exact needs delivered at your doorstep. All our food is skilfully designed by our panel of nutritionists, freshly prepared by our expert chefs and delivered daily to your home or workplace. • We adopt a scientific approach to create personalised meal plans giving you the precision, structure and consistency you need for achieving your health and fitness goals. We care about great taste, convenience and excellent customer support. You can now get macro and micronutrient controlled meals without the need to plan, shop, cook or clean. FoodDarzee is the most convenient and delicious way to achieve rapid and long lasting results.
About our service
The idea is to make losing weight a choice and not a task, and to do it in the most convenient way
The idea is to make losing weight a choice and not a task, and to do it in the most convenient way possible is what we want for the client. At Food Darzee, we study you thoroughly; in fact, even the patient’s (we choose to call them that) mental state and psyche is analysed. After a thorough evaluation, we take up the client and look to transform him mentally and physically. Our team plans the diet for the individuals. His height, weight, body fat percentage, activity level, lifestyle, allergies and medical conditions are taken into consideration. This diet is then replicated in the kitchen where the chef ends up measuring each gram of every ingredient that goes into the food. We supply 4 meals in a day, ie breakfast, lunch, a snack in the evening and dinner.
legend
The Chef of Rarity
The Chef is a TV show host, judge and food stylist. He was also one of the judges for season four of MasterChef India, alongside fellow chefs Sanjeev Kapoor and Vikas Khanna
Chef Ranveer Brar
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the area of hospitality as it is today. Today, at least I have parents coming to me to say they want to know about the food and hospitality industry,” says the magnanimous Chef.
Diana Mehra Deputy Editor of Food and Beverage Buzz and Defence and Security Alert magazine.
B
eing from Lucknow, Chef Ranveer Brar belongs to a city which is wound up around food and eating is essentially not only for nourishment but also for creating culinary magic. Lucknow has been a blessing to the Chef and having been brought up in Lucknow, it has excellently shaped my cooking skills. The chef says, “Life in Lucknow is amazing, so it ends up shaping your dreams and skills”. But taking a ride in the world of culinary magic was different from living it. Chef Ranveer’s parents were not from the food industry and they perceived the food industry differently, our conventional society back then didn’t give much career options perhaps or let’s just put it that careers in the food industry were not considered as niche as it is today. Therefore, initially there were roadblocks when the Chef was striving hard to achieve his dreams and the societal issues did not make achieving it a cake walk. The Chef says, “It was not my parents but the society which was not ready to accept that I am going to be a cook”. But in more subtle ways, his family was already connected through food because they were cultivating food. “At my time, there were not many opportunities in
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Chefs that Chef Ranveer Brar look up to: When it comes to the names of other chefs who influenced Chef Ranveer Brar, the Chef answers even more magnanimously, “Every chef I have known has influenced me in many ways. Chef Sanjeev or Chef Vikas, their basics are really clear and they keep breaking grounds. So, each one of us has a story to tell, has something to learn and unlearn, so every story is interesting”. Chef Ranveer Brar has been handling several pre-opening sessions of several brands and he has also been handy in establishing several restaurants, this is what he has to say about his experience with preopenings, “Pre-openings gets you connected with brands, pre-opening can be exciting and it gives you a lot of confidence. It teaches you the power of food. It teaches you precious lessons and I have been lucky enough to be a part of various pre-openings. Each opening is a new challenge. The palate, the expectations, the food, it’s an eco-system in itself”. Many great chefs have believed that cooking is not just technical, it’s an art. Art is a medium of expression and it’s salvation for the creative mind, as such Chef Ranveer Brar has been of the belief that chefs usually start expressing themselves through the medium of their foods. And when asked about his form of expression he says, “I’m still trying to express myself. My journey started from Goa when I used to work there, it was there that I felt the first urge to express myself. It was the break between lunch and dinner that gave me the time to think.
It was a gradual process of realisation”. The Chef after much work and success left for the US, why? “I wanted to cook by my own hands. When you become an executive chef in a five star hotel, you hardly get a chance to cook by yourself, so I moved to the US so that I could cook”. Epiphany Chef Ranveer Brar has transcended various culinary arts; he has also cooked different genres of cuisines and he manifestly has knowledge of almost every food that exists under the sun. He says very modestly about his experiences and knowledge that “I have met very good chefs, who taught me the craft and I am glad that they shared their knowledge with me”. Nowadays, several travel and food channels have started exploring Indian food, especially the regional foods of India. So, continuing our conversation on epiphany, the Chef said, “Regional food is nowadays promoted through the medium of televisions. So, as a chef, I had an epiphany in the US. When I was in the US, I realised that if I will not start promoting my country’s cuisines, then it’s pretty useless of me being a chef. So, I started focusing on the regional cuisines of India”. Setting up culinary traditions As a part of the continuing process of attempting to set up culinary traditions, Chef Ranveer Brar started discovering new people along the journey. On how he achieves to meet
such wonderful people and grow as a person and as a chef, he says, “My window to the world is travel. I would like to meet new cultures and people. I never had so many targets when I came back to India. But good things happen when you believe and give your best to the present moment and future is taken care of”. What is the chef occupied with as of now! Chef Ranveer Brar is on the move to open restaurants, 17 restaurants to be precise that are coming up in India, US and Canada. What’s his favourite cooking technique? Chef Ranveer Brar’s favourite method is the underground cooking; and the chef is fascinated by the visuals of natural cooking in slow process. The best dish he has made Chef Ranveer Brar says, “The best is yet to come, Dora Kebab is my most
“My window to the world is travel. I would like to meet new cultures and people”
memorable dish that I have cooked”. Elaborating on the dishes, he says, “Every dish has certain memory. I was opening this restaurant in Delhi, so I sent some of my chefs to pick up the jamaluddin ki kheer from Bade Miyan ki Kheer in Old Delhi and we displayed it in our menu with the maker’s name. His message to the aspiring chefs Chef Ranveer Brar’s words for the aspiring chefs are as such, “Stick to the basics. Right now, there is so much happening in the food world so we tend to get lost. So, cuisine is the sum total of basics. One needs to stick to the basics. Anything that brings food to a new level is great. Food is very passion driven and food is connecting. So, it can only be connecting if you cook from your heart.”
The Chef is fascinated by the sight of natural cooking
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celeb talk
“A cheat meal is important to keep you on track with your diet …” - Gal Gadot
With Wonder Woman, Gal Gadot has claimed her spot in the action hero hall of fame. The former dancer and fitness instructor was a natural pick for the physically demanding role of Wonder Woman and has been getting rave reviews in the film. However, few know that Gadot kicks butt in all aspects of life and is quite the real-life Wonder Woman
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Aarti Kapur Singh 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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fter being crowned Miss Israel in 2004, Gadot carried out her mandatory military service with the Israeli Defense Force. Her experience as a combat trainer at 18 helped prepare her for the physically-demanding role of Wonder Woman. A huge fan of motorcycles, she rides a 2006 Ducati Monster – S2R and was five months pregnant with her second daughter during the reshoots of the movie.
Gal Gadot
Gal was not too keen on winning the Miss Universe crown. So she ended up scuttling her chances by arriving late for all the rehearsals. “I came without gowns. They tell you to come to breakfast in a gown. I was like, ‘No way, am I having breakfast in a gown!’ Who needs to wear an evening gown at 10:30 am?” she says. Commenting on how she feels to be the face of Wonder Woman, Gal says, “I feel like I’ve been given such a huge opportunity to show the strong, beautiful side of women. This also means that there is an even bigger responsibility on me because there Dec 2017-Jan 2018
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are many young girls and women who are looking up to me as an example.”
Where did the writer take these quotes from?
Gal Gadot insists “healthy is the best way to be.” So here is how you can attempt to be like Wonder Woman too in her own words:
A Balanced Plate for a balanced life
“My plate of food will never be halfportioned, because I just cannot starve to look thin. I would rather choose a well balanced plate of food which consists of equal portions of lean meat and veggies. My trainer, Mark Twight, focuses heavily on 50/50 protein and veggie plates. I love shopping for fresh vegetables and fruits such as celery, bell peppers, strawberries, apricots and avocados. And there is a running joke in the family that my trips to the market are also meal trips because I end up eating a lot of it by the time I reach home. Whenever I feel like a snack, I usually go for raw fruits and vegetables. No cookies or junk food for me. I love veggies in general — I make sure that around 30-40 per cent of my diet consists of cooked or raw vegetables. Snacking colourfully is a good rule to live by. I also try to serve my children plenty of raw vegetables.”
Watered Down
“My name translates to ‘waves’ in Hebrew. So, I have a natural affinity to water. I drink plenty of water all through the day to stay hydrated. I avoid sugary drinks and prefer fruit juice instead. I make this blend with just celery and grapefruit – it is my favourite!”
“Work out. A lot…”
The actress likes her food to be balanced including fresh fruits and vegies along with the usual burgers
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“I work out a lot. I prefer CrossFit and TRX, but during the summer, I love to paddle board. I eat healthy but forbid nothing – I think that can make you obsessive. My mom is a gymnastics
teacher, so I grew up playing lots of different sports. I was a dancer for twelve years and I played basketball, volleyball and dodgeball [Now] I try to work out at least three times a week, at least one hour each time and I do different excercises, like TRX or Pilates. If I’m staying in a cold country or there happens to be no gym, I’ll exercise in my room. If I’m by the ocean, I swim. I’ll paddleboard, which I love because it keeps you in shape and it’s meditative.. I was handed down a higher level of training schedule to increase my stamina and endurance for Wonder Woman. One of my workout regimes included 30 seconds push-ups followed by 30 seconds plank hold for toning and building arm muscles. I am not too fond of sweating it out in the gym alone so I spend 3 days in the gym training hard and other two days doing workouts out of the gym. I like to go paddle boarding and rock climbing when not training in the gym.”
“Cheat meals are good too. So there are no restrictions, only moderation…”
“A big part of getting a ‘perfect’ body isn’t about eating perfect all the time, and sometimes an earned or cheat meal is important to keep you on track with your diet. Eating something that you truly love can be good for your mental health and leave you motivated for the rest of your diet, rather than feeling deprived. Eating healthy is a passion I share with my husband, thankfully! We met nearly 10 years ago through mutual friends at a very strange party in the Israeli desert. It was all about yoga, chakras and eating healthy – we didn’t exactly find ourselves there, but we found each other. We both cannot restrict from eating food! I’m a foodie and I love to experience food, but at the same time I look at food as fuel and I want to give the best to my body.
My diet is honestly more realistic than you think “A typical day’s menu is full and healthy…”
“I start my day with a protein-rich breakfast – eggs with some fruit and coffee on the side. I’m a big fan of choline-packed eggs for breakfast! Thankfully, this meal is pretty easy to recreate without breaking the bank. My diet is honestly more realistic than you think.”
“I love cooking…”
“Cooking is not only therapeutic but also makes you more aware of what you are putting inside your body. You will notice that as you cook more and more, your food habits and consequently, culinary choices will become healthier! Try it!”
“I love Israeli and Mediterranean food…”
“I am addicted to the food I grew up on in Israel. I love the hummus at The Norman Hotel in Tel Aviv! Most of the cuisine in Israel is an amalgamation of French and Mediterranean, though a Nicoise influence is very predominant in the food here. At the Montefiore Hotel, also in Tel Aviv, they have a great collection of artisanal wine and the most interesting thing is how they present French cuisine under a Vietnamese spell based upon seasonal and local ingredients. I am smitten by their Roasted Tomato and Poached Eggs. The Eggplant Kroket is also a must-try. I have stayed at both these places and if I am in Tel Aviv for long stretches, we go here as a family very often – sometimes just to have pancakes with maple syrup and seasonal fruits for breakfast!”
Gal Gadot’s Daily Meal Plan: Breakfast Green Smoothie: 2 sticks celery, 1 green apple + sprig of parsley + slice of ginger + 1/2 cup natural Greek yogurt blended Or poached eggs (2 eggs) + vegetables (onion, spinach, tomatoes), cooked in olive oil
Lunch Grilled chicken breast + Chickpea cakes + 1 cup leafy green salad + tomatoes Or Salad (2 cups): leafy greens, capsicum, beetroot, carrot, avocado + tinned salmon + sliced boiled egg (1) + olive oil (2tbsp), balsamic vinegar
Dinner Slow cooked chicken casserole (chicken breasts, onion, mushroom, cauliflower) served on salad Or White Fish (160 mg) with garlic, lemon and thyme + asparagus (8 spears), green beans, + carrots and celery ( 2/3 cup)
Snacks Strawberries, cherry tomatoes, celery sticks, natural Greek yogurt dip , boiled egg, can of tuna
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globally
Images by Kounteya Sinha
Discovering Taiwan’s Taste
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Taiwan lies north to Japan and is endowed with a charismatic climate and scenic beauty. Visiting the place is nothing less of a bite of paradise
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).
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Images by Kounteya Sinha
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(Top left) Lunch which was served at a soy making farm; (top right) a delicious Taiwanese food delight. (Above) The peppermint blue water of the Liwu river carving its way through plunging canyons with gigantic marble slaps in the Taroko Gorge National Park is a must see. The buzzing sound of crickets and wasps is almost deafening as you hike through this ecological wonder – home to 27 of the 100 peaks in Taiwan which are over 3,000 metres in height and 80 per cent of the country’s animal species. Since being declared a national park in 1986, the 920-square-kilometre area has been a protected reserve which is dotted with shrines perched on mountain tops. Dec 2017-Jan 2018
Food and Beverage Buzz
(Top left) Hand Puppet Theatre is the most popular traditional theatre in Taiwan. See-Join Puppet Theatre Restaurant is the first theme restaurant that combines Taiwanese cuisine and the traditional theatre together. You can enjoy the food and watch the performance of the hand puppet theatre at the same time; (top right) a visit to the Taroko village is a must – nestled among lush green lofty mountains, it is an icon of sustainable tourism involving local tribes. (Above) A lanscape view of the beauty of Taiwan with the villagers occupied in their daily lives, the mountains overlooking and the little flowers adorning the pastoral bearing of the place. Dec 2017-Jan 2018
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Images by Kounteya Sinha
Images by Kounteya Sinha
You can get the most unparalleled views of Taipei – the capital of Taiwan from the top of the city’s tallest man-made structure Taipei 101 – the number denoting the floors of what was once the tallest structure across the world. Taipei 101 held that distinction for six years till 2010 when it was surpassed in height by Burj Khalifa in Dubai. The massive structure is today recognised for the sheer engineering marvel it is – built to withstand earthquakes of the magnitude of 9 and typhoons with wind speed of over 216 km/hr. Interestingly, the building whose design is inspired by the bamboo plant houses the world’s fastest elevator - climbing 55 feet per second. Weighing 700,000 tons, it took over seven months to inspect the soil to see whether such a structure can be built on it followed by six years of construction.
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www.fnbbuzz.com Food and Beverage Buzz
Lunch which tourists can self cook on small stoves by dipping them in boiling soy milk include mushrooms, fish, organic chicken, tofu, pumpkins and corn.
A broad collection of antique Chinese jade paint on volcanic rocks made by orphans at the Kuang Long Museum.
The beauty of the Grand Hotel lies in its splendid Chinese architecture. The hotel with secret underground tunnels was once a shrine.
You get some of the world’s best Sushi in Taiwan.
(Above left) The Xing Yuan Tea Garden in Zhongcheng village produces six varieties of pesticide free, chemical fertilizer free and herbicide free tea for the past 40 years. The Garden is famous for making tourists get a hands-on experience – teaching them how to make green tea ice-cream, the ice-cream being the most popular. The garden produces a ton of tea annually with the most expensive being the Pomelo Flower Oolong Tea that costs 3,600 Taiwanese dollars per 600 grams; (above right) a traditional Taiwanese village hut surrounded by acres of rice plantation.
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in focus
The Stevia Way
Growing public health concerns around obesity and increasing need to improve diets continue to fuel consumer demands for solutions from the food and beverage industry, Indian F&B industry is working hard to reduce sugar and calories in their products
Team FnB BUZZ
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Stevia could be the best alternative to sugar
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tevia is catching pace across the globe as a 'Natural Sweetener' and is well accepted in the current scenario by F&B players globally and consumers due to the growing awareness and demand for plan derived sweeteners. PureCircle has emerged as the world’s leading producer of high purity innovation driven stevia ingredients. Ajay Chandran, Senior Director and Head of South Asian region at PureCircle was kind enough to meet the team of Food and Beverage Buzz magazine to talk about health crisis we are at and how imbibing stevia can be a better alternative to sugar. Ajay Chandran emphasises that stevia is the next big 'Natural Sweetener' to revolutionise the promising F&B industry of the country. He says that Stevia is Natural, Safe, Zero Calorie, easy to work, sustainable and offers great taste for every taste bud. Here are the following points on which PureCircle got its efforts marked and acknowledged.
Ajay Chandran, Senior Director and Head of South Asia, PureCircle
stevia is the next big Natural sweetener to revolutionise • Since 2011, the company has
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provided enough stevia to eliminate 1.3 trillion calories from global diets. From seed to leaf to sweetener, PureCircle is nurturing taste breakthroughs through every step of the stevia journey. Identified and formulated great tasting B2B products. Identified GSI – the Science behind Stevia. Emerged as the technical innovation and supply chain leadership. Stevia is approved by all major safety and regulatory bodies worldwide including US FDA, EU EFSA, FSSAI etc. Stevia leaf based ingredients from PureCircle are refined in a state of the art plant in Malaysia. Only high purity stevia ingredients, extracted from the proprietary leaf varieties and matched with innovation and R&D can offer great taste and
zero calories to consumers.
• Indian F&B manufacturers will be
motivated to use it as it brings greater health benefits to the consumer and is safe and cost effective. Some major brands have already taken the lead. • It is the only company that has a total solution package enabling B2B customer to go from concept to launch. Sitting in PureCircle’s South Asia Lab in Gurgaon, Ajay Chandran reiterated that the goal of working on stevia is to curate, enhance and motivate the acceptance of the product and its usage amongst the Indian F&B manufactures. This lab has already helped companies to reduce product development in a lead time. It provides regulatory, technical and marketing knowhow for brands who are willing to understand the high-quality and cost effective ways to reduce sugar while not compromising with the taste.
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FnB Events
WORLD FOOD INDIA -
2017 Team FnB BUZZ
World Food India has been a great show of India’s culinary practices. Here is an exclusive wrap up of how the event has been (In the pic) Smt. Harsimrat Kaur Badal, Union Minister for Food Processing Industries with Baba Ramdev during The Great Indian Food Street
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t the inaugural day of the World Food India 2017, thirteen MoUs were signed worth rupees 68,000 crores. The MoUs were signed in the presence of Smt. Harsimrat Kaur Badal, Union Minister for Food Processing Industries. PepsiCo signed an MoU worth rupees 13,300 crores for setting up a Food and Beverage plant. Coca Cola also signed an MoU with the Government for investing rupees 11,000 crore in juice bottling
infrastructure and fruit processing plants, equipment. The ITC and Patanjali also committed to investing Rs 10,000 crore each in the food processing. Other MoUs were signed by Amazon worth Rs 3,450 crores for setting up Food Retail, sharaf group worth Rs 5,000 crore for Farm produce, collection, processing and Export, Yes Bank worth Rs 4,000 crore for Finance food processing projects. Smt. Harsimrat Kaur Badal stated that 13 MoUs worth rupees 68,000 crore were
The ITC and Patanjali also committed to investing Rs 10,000 crore each in the food processing
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Prime Minister of India inaugurated the WFI 2017 signed at the very first day of the WFI and India is all set to get more investments in next few days. She also stated that “We have been successful in generating excellent interest among global and Indian food companies in investing in this sector”.
Inauguration Day of WFI Hon’ble Prime Minister of India Shri Narendra Modi inaugurated the WORLD FOOD INDIA 2017 in the presence of global business leaders and senior ministers of major investor countries from across the globe. While inaugurating the WFI, Prime Minister discussed about the excellent potential of the Indian Food Processing sector to doubling farmers’ income. He also discussed about the opportunities in post-harvest management, such as primary processing and storage, preservation infra, cold chain and refrigerated transportation. While inviting investors, the PM reiterated that India has moved up 30 ranks in ease of doing business – the highest that any country has witnessed this year. Currently, only 10 per cent of Indian food is being processed. On the occasion of WFI 2017, Hindustan Unilever’s CEO, Sanjiv Mehta expressed his thoughts on the food processing industry of India and said that “India is one of the most attractive markets and as the economy grows there will be more people coming and moving – up”.
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Culinary Heritage of INDIA Celebrated At WORLD FOOD INDIA – 2017 At the WFI 2017, culinary heritage of India was celebrated, which was curated by Chef Sanjeev Kapoor. He provided his expertise into bringing out immense culinary practices,
flavours, fragrances cuisines of the world.
from various
Hon’ble Minister of State for Food Processing Industries, Sadhvi Niranjan Jyoti, took the decision of organising ‘The Great Indian Food Street’ in which culinary heritage of India was celebrated. The Great Indian Food
vogue. He said that Food Processing Sector offers many opportunities for investment in several areas including huge opportunities for women to set up micro-enterprises in the country. Ms. Harsimrat Kaur Badal, Minister of Food Processing Industries also addressed the event and said that her Ministry was striving to make India the World’s Food Factory. She felt that food processing would help achieve the stated goal of the Government of India to double famer’s incomes by 2022. According to the Minister, the event witnessed the participation of 10,000 participants and over 8,000 B2B and B2C meetings were held.
The Great Indian Food Street was aimed at building agri-business Street displayed demonstration of culinary techniques and traditions from the 28 states of the country. The event witnessed cookery demos by luminaries in the culinary industry and the biggest names on Indian television, with the likes of various Michelin chefs including Ranveer Brar, Saransh Goila, Amrita Raichand, Vineet Bhatia, Satish Arora, Imtiaz Qureshi, Kavneet Sahni and many others. The Great Indian Food Street at World Food India was aimed at building a sustainable agri-business. Different sessions also took place at Great Indian Food Street sessions involved panel discussions among experts to discuss the future of super-foods, organic farming and how the industry is set to explode in an assorted collection of “Food for Wellness” to promote a healthy lifestyle.
At the inauguration of Great Indian Food Street, Sadhvi Niranjan Jyoti said that “There is no country in the world which can possibly match the culinary potential of India, our legacy and diversity brings together some of the most wonderful gastronomic delights for food enthusiasts all over the world. She also congratulated Chef Sanjeev Kapoor after the event’s success for being the part Great Indian Food Street.
World Food India 2017 - “Kumbh Mela of the Food Processing Industry”: Shri Ram Nath Kovind, Hon’ble President of India said that World Food India is the Kumbh Mela of the Food Processing Industry. According to the President of India, food is part of India’s global outreach. Foods like the samosa have entered India from Central Asia, assimilated into our culture and then exported to different parts of the world. He stated that concepts that were once part of India’s heritage such as Ayurveda and Yoga have once again come back in
Mr. J P Meena, Secretary, Ministry of Food Processing Industries, Government of India stated that the partnerships formed at this event will go a long way in giving a boost to this sector.
918 kilograms of khichdi creates a new GUINNESS WORLD RECORDS™ At the WFI, India created a new guinness world record for making 918 kilograms of khichdi. The largest serving of rice and beans – khichdi, to spread internationally from The Great Indian Food Street at World Food India 2017. The 1,000lt stainless steel kadhai was used at The Great Indian Food Street to prepare khichdi Live. Khichdi was prepared by a team of 50 people led by Chef Sanjeev Kapoor, the brand ambassador of The Great Indian Food Street, and Akshaya Patra. Hon’ble Minister of Food Processing and Industries Smt. Harsimart Kaur Badal, Yoga Guru and the founder of Patanjali Group of Industries Shri. Baba Ramdev and the brand ambassador of The Great Indian Food Street Shri. Sanjeev Kapoor attended the world record ceremony.
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Exclusive
Bringing Neverland to Life
Food and Beverage Buzz magazine brings to you an exclusive on Shripriya Dalmia Thirani's plans to launch Neverland, the ship that will house India's first floating restaurant
T
hey have fed Mumbai for generations, been synonymous to the city’s folklore and immortalised in celluloid for years. But those who run Mumbai’s iconic age old restaurants – from Leopold Café which was established way back in 1871 to the almost 90-year-old Irani Cafe Kooler – have for long lived the life of anonymity. But a Delhi girl, who is starting the first ever series of floating restaurants on the Arabian Sea and calls the Maximum City her “second home” has decided to drag them out of the shadows and honour them for their decades of unwavering loyalty to Mumbai. For the first time ever, the owners of these iconic establishments will play the role of guests of honour at the opening of Mumbai’s first ever floating restaurant and cruise ship.
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The 38-year-old first time restauranteur Shripriya Dalmia Thirani, who conceived the idea said “These establishments form the core DNA of this incredible city we call Mumbai. They aren’t just restaurants but shrines for writers and filmmakers as well as for intellectuals and history buffs. They don’t just serve food here but they serve dollops of history, hot off their ovens. I will soon be inviting them on board my ship to be my special guests at the opening in the beginning of 2018. It will be my true honour if they accept my invitation. For me, they are the real celebrities of Mumbai”. On being asked to name some of the iconic restaurants she intends to invite, she said “These are the names every generation of Mumbai is familiar with. From Janata Lunch Home, Yazdani Bakery, Café Noorani to Olympia Coffee House, Gaylord and Bademiya. I have spent a considerable amount of my life in Mumbai – both
Shripriya's floating restaurant will be catering national and international cuisines and will attempt at creating the magic of Peter Pan's Neverland where people will always feel young and enjoy their moments in the luxurious ship while gazing at Mumbai's skyline on family holidays as a child and work. Many of my memories are set in these restaurants and cafes. They would be the perfect mood lifter – to see such variety of people walk in – the sounds of endless banter and laughter”. The other restaurants in this list of VIP invitees include Café Royal, Britannia, Pancham Puriwala, Jaffer Bhai’s Delhi Durbar, K Rustom’s Ice cream, Kala Ghoda Café, Dorabjee and Sons, Mavalli Tiffin Room, Café Mondegar, Bachelors, Kyani and
They aren’t just restaurants but shrines for writers and filmmakers as well as intellectuals and history buffs
Company, Bagdadi, Café Churchill, New Martin Hotel, Café Excelsior, Leopold, Jimmy Boy, Haji Ali Juice Centre, Anand stall opposite Mithibai College at Vile Parle and Badshah Snacks opposite Crawford market. “Take for example Leopold Café. It is where every person coming into Mumbai wants to visit. It is also a part of the 2003 global cult novel Shantaram. But how many of us know who or which family runs it now? I want the world to know
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these incredible people – recognise their faces just like they recognise their eateries. Those who run these establishments are Mumbai’s greatest ambassadors,” Thirani says. She adds, “Selfies with movie stars Those who run Mumbai's iconic food establishments are also Mumbai's greatest ambassadors or celebrities is given nowadays. I am going to urge everyone in Mumbai to come and take selfies with the owners of these restaurants, know their names, learn about their lifestyle, give them a hug and maybe take a selfie”. Mumbai’s iconic Gateway of India and the philosophy that comes with it. I Interestingly, Thirani who has been Chowpatty almost daily. have believed that age is a misnomer. inspired by the philosophy of never Inside every person is a younger one growing up through the immortal Peter Pan is a fictional character dying to be let free. I want my ship to story of Peter Pan has christened created by Scottish novelist J M Berrie. bring out the child in every one of us. her ship – Mumbai’s first ever cruise Neverland was Peter Pan’s home. My cruise ship will not only give people ship “Neverland”. He refused to grow up and hence a chance to sail the majestic Arabian Neverland is often used as a metaphor Sea but will also open up a brand new It will sail the Arabian Sea – along the for eternal childhood and escapism. world where one can watch a movie coast of Mumbai from February 2018. on board to check out the glistening Revealing why she chose Neverland stars through a powerful telescope”. Millions of tourists who visit Mumbai as a name for Mumbai’s first such every year from foreign countries experience on water, Thirani said “I “I’m sure you are familiar with the and across India will now be able believe that we now belong to the story of Peter Pan, in which it says, ‘the to catch the city’s imposing skyline Peter Pan generation – the one that moment you doubt whether you can from the sea almost daily. Thirani never wants to grow up. I have always fly, you cease forever to be able to do says the cruise will ply between been fascinated by the character and it’. These words also helped me pitch
the cruise will ply between Mumbai’s iconic Gateway of India and Chowpatty
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for such a large venture when I have no experience in shipping or cruises. 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 very cruise ship. Peter Pan’s words give me courage. The ship’s deck will be my Neverland,” she added. Interestingly, the cruise ships will also have Mumbai’s first ever floating restaurants. Passengers will be picked up from designated points across Mumbai’s coastline and 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”. The ship will be docked a few miles into the sea. Diners and those coming on to enjoy a cruise will be taken on
small boats giving them a real feel of sailing on the sea. Thirani is in the process of first finalising the ship and has travelled across India and countries like Norway, Greece, Turkey and the Caribbean inspecting available options. “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,” says Thirani. It was completely by chance that Thirani 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. Mumbai’s incredible seafront is a spectacle – always brimming with life, teeming with stories and emotions. I am very thankful
to minister Nitin Gadkare and the Mumbai Port Trust for such a forward thinking decision. Mumbai’s seafront will no more be any less than the French or the Italian Riviera,” she said. So what about the restaurants? “I am in talks at present with some of the world’s top chains and chefs. Indians will no more have to spend lakhs flying to other countries to try out cuisines made by chefs who are like Gods of the kitchen. Instead, I intend to get the world’s top chefs to cook in our backyard". "I will have multiple restaurants in multiple levels of the vessel catering various cuisines – both international and local. It will be an eclectic mix of high end fine dining and casual. The food will be of the highest quality and the chefs preparing them will be the world’s finest artists,” she signs off.
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savvy chef
Chef’s name
Chef Altamsh Patel Sous Chef (Japanese & Western Cuisine)
About him
Chef Altamsh Patel Sous Chef (Japanese & Western Cuisine) TajSATS Air Catering Ltd Mumbai (Jointly owned by India’s oldest hotel group Taj Group of Hotels and Singapore Airport Terminal services) Altamsh got selected as Chef Trainee with TajSATS, Mumbai. He is also member of Western India culinary association, Indian federation of Culinary Association and World Association of Chef Society.
Favourite cooking technique Broiling – Cooking food by exposing to direct radiant heat.
Dish name Chicken Teriyaki
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Teriyaki is basically glaze made using soy sauce, mirin and sugar. “Teri” means shine and “yaki” means grilling in Japanese. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled.
recipe
CHICKEN TERIYAKI How to make it with this technique: No. of portions: 4
Ingredients • • • • •
200 ml – Mirin 200 ml – Dark soy 100 gm – Sugar Kuzu starch as required 2 nos – Chicken thigh (Marinate in mirin & dark soya 1:1 for 1hr)
procedure
• In a sauce pan heat mirin and dark soya together. • Add in sugar and allow it to get dissolved. • Once sugar gets dissolved, add Kuzu or corn flour or potato starch to achieve the required consistency. • Remove chicken from marination and brush teriyaki sauce and cook in salamander turning it on both the sides using broiling cooking technique. Teriyaki is basically glaze made using soy sauce, mirin and sugar. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes, ginger is added and the final dish may be garnished with spring onion. Dec 2017-Jan 2018
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know your F&B
sweets for winter Winter is wonderful. It’s days are cold and includes holidays. It’s nights are chilled and includes numerous stories. In India, winter is marked with the food that you can enjoy. Here are some sweets you can enjoy
Gajak These sweets are made up of sesame and jaggery. It takes a lot of efforts in preparing these sweets. However, these sweets are time consuming but they are yummy as well. These sweets simply melt in your mouth. Gajak is easily available in most part of North India.
Gajar ka Halwa This dessert need no introduction! It is a combination of nuts, khoya, sugar, milk and ghee with grated carrot. It is a dessert with light nutritions and less fat. Apart from being a mouth-watering dish, gajar ka halwa have too many benefits also. It consist of carrorts which have vitamin A. It is a very good source of fibre and vitamins C and K. Milk adds some calcium and protein to this dish. Cashews add a good amount of protein to this dish as well.
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Gaund ke Laddoo These laddoos are made up from edible gum extracted from the bark of a tree. These delicious laddoos are very good for your health because of their heating effects. It will keep your body warm and also help in fighting cold and winter chills.
Carrot Kheer Ingredients present in this kheer are very healthy and nutritional. It includes carrots and milk which are very healthy for your body. Carrots consist of vitamin A and milk is full of calcium and protein. So, this sweet dish is perfect for your health this winter.
Badam ka Halwa Badam ka halwa could be anyone’s favourite dessert. Apart from it’s mouthwatering taste, it is full of vitamin E and protein. It provides warmth to your body and help you to fight cold of winter. Badam ka halwa is made up of almonds, ghee, milk, saffron and sugar. Saffron is a stimulant tonic and is very effective to treat cold and fever. Badam ka halwa is a very healthy dish apart from being delicious.
Pinni These laddoos will definitely leave positive effects on your body. These laddoos can be used to keep your body warm in winters. Pinni ke laddoo increases your metabolism and have warming effects. It contains a lot of omega-3, which is very good for the cholestrol. These laddoos are very good for the digestion. Pinni ke laddoo contains nuts which are very beneficial for our body. Pinni ke laddoo is a punjabi dessert. Pinnis are usually prepared during winters and have a delightfully nutty taste and a light crumbly texture.
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What’s
Buzzing
FORMER STARWOOD SOUTH ASIA MD DILIP PURI UNVEILS HIS INTERNATIONAL HOSPITALITY EDUCATION VENTURE Former Managing Director and Regional Vice President of Starwood Hotels & Resorts, South Asia and industry veteran, Dilip Puri, announced his new education venture – Indian School of Hospitality (ISH) with a promise to reimagine hospitality education in India.
Marriott International brings its world-famous Marriott Hotels & Resorts brand to Indore with the opening of the 218-room Indore Marriott Hotel.
The ISH tied up it’s partnership with Lausanne Hospitality Consulting (LHC) for curriculum development and faculty training. It has partnered with the LHC in preparation for an academic certification by Ecole hôtelière de Lausanne (EHL), the world’s oldest and top ranked hospitality management higher education institution worldwide.
Neeraj Govil, Area Vice President, South Asia, Marriott International said that, “The Indore Marriott Hotel is an exciting addition to the Marriott Hotels portfolio, our eighth in the country so far. With tremendous growth as a business hub during the past few years, Indore is set to become one of the most sought-after destinations for both leisure and business travellers in India”.
Abhirath Sah elevated to Director of Sales and Marketing at The Westin Hyderabad Mindspace
Each room of Marriot Indore hotel reflects the style of Marriott Modern design aesthetic, upscale ambience with state-of-the-art technology and premium elegance, inspiring brilliance that fosters the guest’s inventive nature. It will have all-day dining venue Indore Kitchen, guests can interact with chefs at live cooking. There will also be a Chaat Thela stand. The Indore Baking Company is an adaptation of a classic pastry shop, with an interactive open baking area. The hotel will additionally have two more specialty restaurants One Asia and Sepia.
The Westin Hyderabad Mindspace announced the promotion of Abhirath Sah to the position of Director of Sales and Marketing. Hailing from Nainital in Uttarakhand, Abhirath successfully completed a 3-year BSc degree in Hospitality and Hotel Administration from the Institute of Hotel Management and Catering Technology & Applied Nutrition, in Bangalore. Abhirath’s journey in hospitality industry started from 2008 with the Carlson Group of Hotels as the Account Manager in the Sales & Marketing department.
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Marriott Hotels expands its footprint in Central India with launch of Indore Marriott Hotel
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Food and Beverage Buzz
Devesh Rawat, General Manager, Indore Marriott Hotel said that, “The hotel is the perfect complement to the destination with multiple experiential spaces. We are excited to foray into the city of Indore and are extremely pleased to welcome our guests at the newest Marriott Hotel in the country.” About Marriott Hotels With over 500 hotels and resorts in 59 countries and territories around the world, Marriott Hotels is evolving travel through every aspect.
Singapore Tourism Board brings Passion made Possible to life with the Singapore Weekender at Mumbai’s Sassoon Docks
MCGM Grants Hotels & Restaurants Permission To Operate Roof-Top Restaurants The Municipal Corporation of Greater Mumbai (MCGM) announced that they have issued a circular permitting hotels and restaurants in the city to operate open-to-air terrace as a service area for serving food. The circular has granted permissions to hotels and restaurants having existing eating house and lodging services. Both the associations have jointly expressed their gratitude towards the Hon’ble Chief Minister, Shri Devendra Fadnavis (the Municipal Commissioner of Mumbai), Shri Ajoy Mehta (Shiv Sena MP), Shri Rahul Shewale, Shri Aditya Thackeray and Shri Rais Sheikh of the Samajwadi Party for their invaluable support and who were instrumental in facilitating the permission grant. Mr Dilip Datwani, President, HRAWI shared his happiness by saying that the Govt is doing its bit in encouraging tourism. Sky Bars and Roof-top Cafes are an emerging trend across the world and Mumbai. This ia a much welcomed move for the commercial capital of India.
The Singapore Tourism Board (STB) of the country’s inside-out, unified brand “Passion Made Possible” in Singapore, a series of promotional activities have kicked off in India. The weekend of November 17-19, 2017 witnessed the Board partnering ST+art India Foundation to present the Singapore Weekender as part of the ST+art Urban Art Festival in Mumbai. The STB has partnered not-forprofit ST+art India Foundation and Impresario Group to create a threeday experiential festival to showcase some of the Lion City’s brightest self-made talents in art, music, dance, food, film and photography across Mumbai. The Singapore Weekender is designed to bring together people from all walks of life by using their various interests as a common platform, an aspect Yuemin Li-Misra, Area Director, South Asia (New Delhi) hopes will relate to Singapore when Indians consider for their next travel destination.
The First Ever Seoul-India Friendship Festival Commemorated In the City The Seoul Metropolitan Government celebrated its first ever SeoulIndia Friendship Festival at Cyber Hub, Gurugram on the 8th & 9th of November 2017. The two-day festival was inaugurated by the Hon’ble Seoul Mayor Park, Won-soon along with other state dignitaries. The festival which intended to promote cultural ties and exchange between the City of Seoul and the Delhi-NCR region showcased various aspects of Seoul’s art, culture and entertainment to enthrall Indian audience. Quiz events, video gallery showcasing best of Seoul and DJ were other draw for the visitors at the Seoul India festival. The festival provided a platform for local people, including Korean expatriates in India, to experience Korean heritage and enjoy enchanting art performances.
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AQUILA ERADICATE SMELLS AND AIR POLLUTION QUICKLY, ECONOMICALLY AND SUSTAINABLY! A range of high capacity wall mounted Ozone generators for all PUBLIC areas Fast, effective, safe
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radicate smells and air pollution quickly, economically and sustainably with nature’s own powerful air purifier – OZONE. Watership Down Technologies Aquila Series of Ozone generators, powerfully oxidise all smells within minutes. If left on overnight, it will eradicate bacteria and viruses leaving rooms with Pure, Clean Air ready for the next day, all automatically. AQUILA Specifications: Ozone output:
3, 5, 10 Grams per hour
Ozone control:
Fully adjustable O output
Control:
Automatic on flow
Cabinet:
Stainless steel
Dimensions:
3gm - 460 x 160 x 220 mm 5gm - 460 x 160 x 220 mm 10gm - 580 x 260 x 280 mm (w x d x h)
Weight:
5.4, 5.5, 8.5 KG
Ozone is the strongest available air cleaner and disinfectant for treating odours. The Aquila generator uses the Corona discharge system, with ceramics rather than coils. These produce a higher ozone concentration in the 3 standard sizes 3g/h, 5g/h and 10g/h. You could install two or more units in parallel increasing output if required. Allowed to run remotely during the day in public areas such as dormitories, the Aquila will keep smells and odours at bay. Then, when a deep clean is needed when the occupants have left, this can be done easily using the supplied remote control. Filling the rooms with ozone will mean all surfaces will be disinfected by killing off all pathogens. The Aquila is ideal for school classrooms, offices, restaurants, cafés, shops and general public areas. Depending on volume/size of a room, the 10grm model will look after up to 1000 M . The Aquila can be used in multiples to cover larger rooms.
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