FOOD SPECIAL Bollywood on a plate with chef Ravi

* Chef Franz W. Faeh and Chef Ravi Bajaj say Hello India!

नमस्ते*

INDIA

India comes to Gstaad, Bollywood to the Gstaad Palace. The dishes that chef Ravi has been conjuring up in the restricted space of the Palace kitchen for the past three years could star in a film. Ravi’s recipes have style. His classics come with a certain twist, a trace lighter, a trace more playful. Together with head chef Franz W. Faeh he offers Palace guests a delightfully exciting menu ― a treat for eyes and taste buds alike.

A BESTSELLER ― POTLI SAMOSAS

Recipe page 73

FOR MEAT LOVERS ― ADRAKI GOSHT KI CHAMPEN

Recipe page 72

Recipe on facing page

FROM THE WORLD-FAMOUS OVEN ― TANDOORI PANEER

Another fresh and light temptation for vegetarians: Paneer cooked in a Tandoori oven, served in a deliciously buttery Makhani sauce (Recipe on page 71).

Ingredients: 250 g paneer, cut into 2-inch pieces 2 green peppers, cut into 2-inch pieces ¼ cup of Greek yoghurt salt to taste 1 tsp red chilli powder ¼ tsp turmeric powder ½ tsp cumin powder ¼ tsp coriander powder ¼ tsp Kasoori methi (powdered dried fenugreek leaf) ½ tsp garam masala powder ½ tsp dried mango powder (amchur) ½ tsp lemon juice 1 tsp ginger & garlic paste 1 tsp mustard oil (or olive oil) oil ― for basting ½ tsp chaat masala (available ready made from MDH) 1 lemon, cut into wedges

Preparation: Make up a marinade with the Greek yoghurt, salt, red chilli powder, turmeric, garam masala, dried mango powder, lemon juice, and ginger & garlic paste. Add the cumin, coriander and fenugreek leaf. Mix well with the paneer, add the mustard oil and refrigerate for one hour. Preheat the oven to 250°C.

Skewer the paneer and capsicum pieces alternately on satay sticks and brush with oil. Arrange the sticks on a baking tray, cover with foil and cook for five minutes, basting with more oil half-way through. Rotate the sticks and cook for another five minutes, basting with oil again half-way through. Sprinkle the chaat masala onto the paneer sticks and serve them hot with lemon wedges. Adding the mustard oil brings out the flavour of the paneer, but if you don’t have any you can use olive oil instead.

FOR SEA LIONS ― JHINGA KALI MIRCH

Recipe page 75

FOR TIGERS ― LAAL MAAS

Recipe page 74

Recipe on facing page

FRESH FROM THE GARDEN ― ALOO GHOBI

Our twist on a vegetarian classic: Aloo ghobi in a buttery Makhani sauce.

Ingredients: 3 potatoes (medium) and ½ cauliflower 1 ½ tbsp oil 1 tsp cumin seeds 2 pieces of ginger (2 inches each, cut into thin strips) 3 green chillies (slit) salt to taste ½ tsp turmeric powder 2 tsp coriander powder ½ tsp red chilli powder ½ tsp garam masala powder 2 tsp fresh coriander leaves (chopped) 1 onion (chopped) and 2 ripe tomatoes (chopped) ½ tsp dried fenugreek leaves

Ingredients Makhani sauce: ¼ tsp dried fenugreek leaves (crushed) 2 tsp olive oil ½ tsp green cardamom powder ¼ tsp mace powder 1 ½ tsp Kashmiri red chilli powder 1 tsp garlic (roughly chopped) 1 tsp ginger (in juliennes) 1 tsp green chillies (in juliennes) 2.5 kg plum tomatoes (tinned, with juice) salt, 2 tsp honey, 1 tsp white sugar, 100 g butter and 3 tsp fresh cream to taste

Preparation: Peel the potatoes and quarter them. Wash the cauliflower and separate into florets. Trim the stem and cut it into small pieces. Heat the oil in a wok. Add the cumin seeds and onions and fry until golden. Add the ginger, green chillies and sauté. Next add the potato, cauliflower and salt. Add the turmeric powder and stir well. Cover and cook on a low heat. The vegetables should cook in their own steam. Stir from time to time. After 10 minutes, remove the cover and add the coriander, red chilli and garam masala. Finally add the chopped tomatoes, stir, cover again and leave to simmer. Meanwhile gently roast 2 tbsp cumin seeds until the flavour is released. Spread the seeds onto a plate to cool, then grind in a coffee grinder or spice mill and store in an airtight container. When the vegetables are tender, remove from the heat and garnish with sprigs of fresh coriander and some of the roasted cumin powder.

Preparation Makhani sauce: Dry roast the dried fenugreek leaves until fragrant. When cooled, crush them to a powder. Heat the oil on a low flame. Add the garlic and sauté for about a minute. Add the chilli powder, ginger, green chillies and fry for another minute. Next add the tomatoes and cook until the tomatoes fall apart. Strain the mixture and blend the residue until smooth. Add the butter, salt, honey and sugar, cook on a low flame for about 12 to 15 minutes. Finally pour in the cream and cook for a further 6 to 7 minutes. Set aside to use as required.

RAVI’S RECIPE ― ADRAKI GOSHT KI CHAMPEN

Wonderfully tender, with a heavenly taste: These lamb chops with ginger and herbs are an unforgettable delight. Served with cucumber & mint raita to cool it down a little.

Ingredients: 15 – 20 cashew nuts 12 lamb chops (trimmed of all fat and beaten lightly) 1 tsp olive oil 1½ tsp ground white pepper salt to taste 300 g Greek yoghurt 2 green chillies 1 tsp ginger & garlic paste 2 tsp mace, nutmeg & cardamom powder ½ tsp dried ginger powder ½ tsp Delhi red chilli powder ¼ tsp garam masala powder half a lemon (juice)

Preparation: Soak the cashew nuts in lukewarm water. When soft, drain them and place them in a blender along with the green chilli. Blend to make a smooth paste. Make sure not to add too much water when blending, as you don’t want the consistency to be too runny.

Place the lamb chops in a bowl, add all the spices, cashew & chilli paste, ginger & garlic paste and the salt, then mix well. Now add the oil and Greek yoghurt, mix well, then refrigerate for about 8 hours. To cook, remove the chops from the fridge and allow them to warm to room temperature (about 15 minutes). Line a baking tray with silver foil and arrange the chops on it. Cover the tray with pierced silver foil to achieve an even flow of hot air. Preheat the oven to 220 °C and roast the lamb chops for about 8 minutes. Reduce the temperature to 180 °C and roast for another 10 minutes. When cooked, remove the meat from the oven and serve immediately with a coriander & mint dip. Garnish with sliced red onion and lemon wedges.

RAVI’S RECIPE ― POTLI SAMOSAS

Potli samosas are everybody's favourite ― the wonderful dumplings are popular around the world. Literally translated, they’re called “money bag samosas”. Music to anybody’s ears!

Ingredients filling: 3 big potatoes (boiled, peeled and cut into ½ inch cubes) 1 tbsp olive oil ½ cup green peas (boiled) ½ tsp cumin seeds 1 ½ tsp ginger (finely chopped) 1 green chilli (finely chopped) ½ tsp Delhi red chilli powder ¼ tsp dried mango powder ½ tsp garam masala powder ¼ tsp coriander seeds (crushed) ¼ tsp coriander powder ¼ tsp cumin powder salt to taste 2 tsp fresh coriander leaves (chopped)

Ingredients samosa dough: 1 cup refined flour ¼ cup fine semolina 3 tsp olive oil salt to taste ¼ tsp onion seeds (optional) oil for deep-frying

Preparation: To prepare the dough, sift the flour into a bowl. Add the oil and salt, plus a little cold water and knead into a dough. Cover with a damp cloth and set aside. To prepare the filling, heat 1 tbsp of oil in a non-stick pan. Add the cumin seeds, ginger, green chillies, all powdered and other spices, as well as the crushed coriander. Fry everything for 1 minute, add the boiled green peas and fry them with the spices. Next add the diced potato and work it with the back of a spoon until crushed but still lumpy. Cook the mixture on a low heat for approx. 5 minutes until the potatoes come away from the side of the pan. Add the chopped coriander and mix well, add a little lemon to taste. Remove from the heat and set aside to cool.

Divide the dough into twelve equal portions and shape it into balls. Roll out each ball into a flat circle. Place a portion of the stuffing onto each circle and fold the edges up to create the shape of a potli bag. Lightly moisten the edges and press them together to seal. Heat sufficient oil in a kadai or wok and deep fry the samosas over a low heat, until they become crisp and golden. Place on absorbent paper to drain. Serve the samosas with dips such as tamarind & date, or coriander & mint.

RAVI’S RECIPE ― LAAL MAAS

This is a classic dish and a must for spice lovers… A fiery red lamb curry, usually served with Naan or a flavoured Basmati rice.

Ingredients: 2 bay leaves 2 tsp red chilli powder ¼ tsp coriander powder ¼ tsp cumin powder 4 cloves

3 cardamom (whole green) 1 cinnamon stick (small) salt to taste 2 tsp olive oil 10-15 black peppercorns (crushed) 1 cardamom (black) 1 pinch mace powder (optional) 1 pinch nutmeg powder (optional) ¼ tsp garam masala powder 75 g natural yoghurt 100 g garlic & ginger paste 200 g tomatoes (chopped tinned) 500 g onions (chopped) 1 kg leg of lamb (boneless, cut into cubes)

Preparation: Heat up a little cooking oil in a pan. Add the whole spices (cloves, bay leaves, cardamoms, cinnamon stick). Next add the chopped onions and fry them until golden brown, making sure not to burn them. Add the garlic and ginger paste, cook for 15 minutes. Now add the diced mutton and let it cook for 30 minutes. Add the crushed black pepper, red chilli powder and turmeric powder, and last but not least, add salt to taste. When the lamb is cooked through, add the tomatoes and simmer on a low heat for a further 10 minutes, then add the coriander and cumin powder. Add the yoghurt and cook until the lamb is tender and semi dry. To finish, add some finely chopped coriander leaves and the garam masala powder. Garnish with crispy brown onions. Serve hot with either naan bread or flavoured basmati rice (see recipe on following pages).

RAVI’S RECIPE ― JHINGA KALI MIRCH

A fresh and spicy breeze straight from the sea: Peppery pan-fried prawn with an unforgettable taste.

Ingredients: 15 prawns 1 onion (finely chopped) 2 ripe plum tomatoes (chopped) 2 green Indian chillies (seeds removed, finely chopped) 4-5 fresh curry leaves (alternatively use dried curry leaves) 1 tsp finely chopped ginger and garlic 1 tsp deghi chilli powder (Kashmiri chilli powder with a mild taste and natural colour) ¼ tsp turmeric powder ¼ tsp cumin powder ¼ tsp coriander powder ¼ tsp black pepper (crushed) ¼ tsp coriander seeds (crushed) ¼ tsp cumin seeds (crushed) ¼ tsp fennel seeds (crushed) a few red chillies (crushed) ½ tsp brown mustard seeds 1 tsp chopped fresh coriander 1 tsp fresh lime juice 2 tsp coconut milk 2 tsp olive oil

Preparation: De-vein the prawns and wash under running water. Pat dry and butterfly the prawns, then marinade them in the turmeric, chilli, coriander, cumin, salt and lime juice. Set aside. Next heat some oil in a frying pan, add the mustard seeds and curry leaves and fry, allowing them to crackle. When the mustard seeds float on the oil, add the chopped onions. Fry them until they start to turn golden, then add the chopped garlic and ginger along with the green chillies. Continue to fry for 2-3 minutes, add the tomatoes and fry for another 2-3 minutes. Next add the prawns together with the marinade and any juices on the plate, increase the heat, stir fry everything and add half of the crushed spices. Adjust the seasoning, add the coconut milk and cook until dry. Garnish with the fresh coriander. Serve hot as a starter. If you would like to serve the dish as a main course, double the amount of coconut milk and add a little water, then cook until the sauce becomes semi-liquid. Serve with naan or rice.

THE PERFECT COMPANIONS ― BASMATI RICE AND MANGO LASSI

Part of any Indian meal: Basmati rice with mustard seeds and curry leaves, and a refreshing mango lassi.

Ingredients basmati rice:

1 ½ cup basmati rice (boiled) ¼ tsp mustard seeds 6-7 curry leaves ½ tsp ginger (chopped) salt to taste ¼ tsp fresh coriander (chopped) ½ tsp olive oil

Ingredients mango lassi: 1/8 tsp green cardamom powder 250 g mango pulp 2 tsp fresh mango (chopped) 800 g low-fat natural yoghurt 100 ml whole or semi-skimmed milk 75 g ice cubes runny honey, optional ½ tsp pistachio nuts (chopped)

Preparation basmati rice: Heat the oil, add the mustard seeds and curry leaves and fry until they crackle. Add the chopped ginger and fry for 1 minute. Toss in the rice and add the salt. Finish off with chopped coriander.

Preparation mango lassi: Put all the ingredients in a blender (except for the chopped mango, pistachio and cardamom powder). Blend well, then pour into a glass. Garnish with the chopped mango, cardamom powder, pistachio and a sprig of mint. Serve chilled.

अच्छी भूख*

* Enjoy your meal!

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EFFORTLESS EVERYWHERE

Be it a state visit or gala premiere ― for exclusive moments with glamour, status and style, only a Rolls-Royce will do. Now the renowned British brand has launched its first official all-terrain limousine. The Cullinan, named after the world’s biggest diamond ever found, lives up to its name. It is an off-road jewel of the highest order.

Rolls-Royce cars are popular in Gstaad. One might be tempted to say that they belong to the Saanenland like horses to Ascot ― crowd pullers with lots of horsepower. The Palace has its 1952 Phantom of course, which meets guests from all around the world at Gstaad station. A familiar sight outside the Palace entrance, this historic showpiece now sits bumper to bumper with a brand new Rolls-Royce SUV. An allterrain vehicle made by Rolls-Royce Motor Cars ― luxury or necessity? Looking back over time, these apparent opposites have often gone hand in hand. Right from the beginning, the vehicles produced by the high-end car maker Rolls-Royce mainly proved their reliability on difficult terrain: in the 1907 Scottish Reliability Trials for example, or the 1913 Alpine Trials, and of course as British army vehicles. Even the legendary Lawrence of Arabia sung their praise when he said that “a Rolls-Royce in the desert is worth more than a handful of rubies.” These days it isn’t a ruby, but the Cullinan diamond among the SUVs with which the pioneers like to conquer the post-modern world ― from the red carpet in Cannes and the red dunes in Dubai, through to the hairpin bends on the Grimsel Pass.

For the first time in history, Rolls-Royce have an allwheel drive among their cars. The Cullinan features the same V12 engine with 6.75 l displacement as the Phantom. Thanks to the 571 PS and 850 Nm torque, all-wheel steering, 8-speed automatic transmission as well as the self-levelling air suspension, even the most adventurous off-road expeditions are transformed into the famed Rolls-Royce “magic carpet ride”. And that floating feeling has never been so easy to adjust in any SUV. Just a touch on the “OFF ROAD” button is all it takes and the car autonomously selects the most suitable drive mode for the respective terrain. Be it in the wilds of the Arabian Desert or among the ragged rock faces and rushing rivers of the Scottish highlands ― with 540 millimeters, the Cullinan has the greatest fording depth of any luxury SUV. The new “Architecture of Luxury” platform ensures that conditions inside the vehicle are pleasant, even in winter, when road conditions are very poor. As with the latest Phantom, the Cullinan uses a newly developed aluminium spaceframe chassis. The only difference is that it is higher and therefore shorter in the all-terrain limousine. The advanced on-board technology includes touch screen infotainment systems, WLAN hotspot and Head-Up display, ensuring safe driving even in a snowstorm on the Col du Pillon. Cameras with night vision, sensors and GPS continuously scan and analyze the roadway and check whether one of the 22 inch tyres is losing traction. As the Cullinan automatically implements the necessary adjustments, the driver can lean back and enjoy the journey.

On the outside, the 2.6 ton powerhouse defies the elements with sheer strength, speed (top speed is 250 km/h) and agility. Conversely, the vehicle’s interior is all about luxury and pure comfort. Clad in fine leather and wood, the passenger space features electrically adjustable, raised lounge seats and a built-in drinks cabinet complete with champagne flutes ― off-road driving has never been so indulgent.Alternatively, and somewhat surprisingly, the Cullinan’s rear seats can also be folded down, a first for any Rolls-Royce. Apartition between the passenger space and the boot, as well as seats with inbuilt heating and ventilation ensure a pleasant temperature and peaceful journey, even when the tailgate is open. But the car’s most exquisite additional feature is hidden in the large boot. Entitled the “Viewing Suite”, it consists of two foldout leather chairs complete with cocktail table. So the best seats are always at hand ― be it at the “Polo” at Gstaad Airport or a camel race in the Sahara.

Luxury, lifestyle, performance: the Cullinan meets the mobile elite’s longing for unlimited adventure and comfort like no other Rolls-Royce has ever done before. The panoramic glass roof is not the only upwardly open feature, there is also an unlimited number of individualised additional options available for the Cullinan. The estimated entry level price is around 375’000 CHF (tax included) ― pretty fair for the world’s biggest diamond. (ls) rolls-roycemotorcars-geneva.ch