Volume 1, Issue 1, Sep-Nov 2013, India ` 50
MESSAGE I
t is so believed and the saying goes that there is no stopping an idea whose time has come - ICF magazine “Incredible Chef” is exactly this idea.
It has been on my mind for many years but now the appropriate time has come for this idea to bear much good fruit and provide yet another platform. To our distinguished chef fraternity to share their thoughts, views, aspirations and give the rightful expression to their thinking through this communication medium. It is a matter of great joy and happiness for me to share with the hospitality industry professionals, chef fraternity and the culinary enthusiasts from all over the country, ‘the breaking news’, of the launch of the first issue of our quarterly ICF Magazine “Incredible Chef”. First and foremost I wish to express my sincere acknowledgment and thanks to the governing body of ICF and everyone associated with this event contributing their dedicated efforts to bring out the first issue.
Chef Davinder Kumar President – ICF
This medium also opens a gateway for culinary enthusiasts and general public to latest culinary happenings and news and upcoming young chefs to develop meaningful and rewarding relationships as a consequence of the interactive paradigm now made available through this magazine. ICF has in the past facilitated in multiple ways and contributed to enhancement in culinary standards across the hospitality industry and also accelerated globalisation of the Indian chefs showcasing experience and exposition of Indian culinary skills and expertise. Today, the forum stands as a distinguished platform for chefs to ideate, interact and engage with each other to share new perspective in the world of culinary art. I wish to extend my heart felt thanks to the fraternity for their continuing support. Having served the forum for 12 years, I feel extremely happy and satisfied to see the growth of this wonderful associate of chefs through this magazine. Heartiest congratulations! I am sure everyone is going to be blessed with the birth of this magazine – a milestone in the ever evolving growing and serving ICF community of Indian chefs. Culinary regards Chef Davinder Kumar President - ICF
04 | Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013
MESSAGE Welcome to the First edition of our magazine “Incredible chef” Celebrating International Chef’s day 2013 ICF has always believed in the value of competitions and how important it is to the chef profession. So it is a pleasure to always hear about what the Indian Culinary Forum – Chefs Association is doing this year. We are also proud to see that after years of hard work, young chefs have shown a tremendous interest in the culinary challenges to be recognised. I am always happy to see more students becoming active for the same. Senior chefs also have encouraged them by their active participation in these competitions in many ways. It is a place that values heritage, and I am always looking forward to gourmet experiences with the young chefs. They have strong skills in cooking, yet are always so proud to show their traditional style dishes. As a chef it is important to embrace the food cultures, and chefs who are members of ICF belong to one family, and we share and respect each other's food cultures. Fellow chefs, my humble request to all the young chefs and the student chefs to take part in this coming chef awards 2013 as there is no better chance to participate and show the skills where you will rub shoulders with the top chefs and learn a lot from their experiences. You will not only be able to experience a wellorganised culinary competition, but also learn from the other chefs. Fun is not in winning or losing - the fun is in participating with confidence.
Chef Suman Sharma Gen. Secretary – ICF
Cheers! Chef Suman Sharma General Secretary - ICF
Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 05
MESSAGE My dear colleagues from ICF, all members, young chefs and all our supporters. It's a great pleasure to announce that the Indian Culinary Forum has a strong membership of over nearly 700 skilled chefs today whose expertise are the hallmarks of culinary excellence. Going forward, ICF North is delighted to announce with great pride in launching its first Magazine - “INCREDIBLE CHEF� I am sure that all readers will benefit and sincerely thank the chefs fragility for their help and support. Look forward to continuing association and contribution. Culinary Regards Chef Kushal Arora Chief Coordinator - ICF
Chef Kushal Arora Chief Coordinator - ICF
06 | Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013
editor’s desk Dear Readers,
Sumit Goyal Editor-in-Chief - ICF
It is with immense pleasure I would like to announce the launch of Incredible Chef magazine our new initiative to cater to Hospitality and Culinary industry. This magazine also heralds our association with the esteemed Indian Culinary Forum (ICF). This is a moment of pride and happiness for me and the team which has been working hard towards the accomplishment of this. No doubt! bringing the Indian culinary fraternity under the same roof has been an accomplishment but a pleasurable one for sure. With an objective to offer everything on the palette of every food lover we bring to you the nitty-gritty of the hospitality and service industry. In our maiden issue, we also present to you Industry stalwarts sharing their experiences and challenges and how the Indian culinary scene has evolved over the years. Making a way for upcoming young chefs, this magazine will surely serve as a knowledge-house. I look forward to a culinary awakening for all of us and our readers through this magazine.
Sumit Goyal Editor-in-Chief
Publisher & Editor: Sumit Goyal sumitgoyal@foodandnightlife.com
Divya Chopra - Assistant Manager incrediblechef@gmail.com
Chairman: Subhash Goyal subhashgoyal@foodandnightlife.com Assistant Editor: Vivek Saggar vsfoodart@gmail.com
Columnists: Anil Bhandari Dr. Anjali Mukerjee Rajat Gupta Chef Davinder Kumar Anshu Singh Chef Arvind Saraswat Rushina Munshaw Ghildiyal Ruma Singh Sushil Chug
Editorial and Alliances Chief: Shruti Sharma shrutisharma@foodandnightlife.com Desk: Sayani Sinha Roy incrediblechef@gmail.com Advertising and Sales: Aditya Verma - Director Marketing Rohit Kumar - Business Head
Art Team: Ram Milan Yadav Subscriptions: R Premlata incrediblechef@gmail.com
Editorial & Business Office: Minerva Publishing and Media Limited E-5, LGF, Greater Kailash Enclave, G.K I New Delhi-110048 Ph. 011-41098297, 46564570 An initiative by
Printed and Published by: Minerva Publishing and Media Ltd in association with Indian Culinary Forum (ICF) Printed at R P Printers, G-68, Sector-6, Noida - 201301 All rights reserved worldwide. Reproduction in any manner without prior permission is prohibited. Incredible Chef takes no responsibility for unsolicited photographs or articles. All photographs, unless otherwise indicated, are used for illustration purpose only. All disputes, differences, claims and proceedings are subject to Delhi jurisdiction only.
Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 07
Contents Health
Rising Demand of
Beverages
Organic Food in India
Rosé-Tinted
Glasses Glasses By Ruma Singh
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About ICF (Indian Culinary Forum)
10-11
10th Annual Chef Awards, 2013
12-13
Rising Demand of Organic Food in India
18-20
The Spice Route to Good Health
22-24
“In every home there is a Master Chef” - Ripudaman Handa
26-29
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How to Drink and not Put on Weight
30-31
Perfect Srangers in the Deep Blue Sea
32-35
When I kept the P. M. Waiting…
36-38
The Benefits of Vegetarianism
40-42
Rosé-Tinted Glasses
44-45
20 Food Words You Might Be Pronouncing Wrong
46-49
Oodles of Noodles!
50-53
ICF Partners with Electrolux for its innovative Tandoor Concept
54-55
Entrepreneurship: A key to Success!
56-58
Health
How to Drink and not Put on
Health
Weight
Entrepreneurship: A key to Success! 30 | Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013
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Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 09
Indian Culinary Forum ICF Executive Committee Chef Devender Kumar – President Chef Shaju Zacharia – Vice President Chef Vivek Saggar – Media & PR Chef Vinod Bhatti – Treasurer Chef Suman Sharma – General Secretary Organising Committee for the 10th Annual Chef Awards Mr. Anil Bhandari Chef Devender Kumar Chef Shaju Zacharia Chef Suman Sharma Chef Jitender Uppal Chef Vinod Bhatti Chef Vivek Saggar Chef Manjit Gill Mr. R. Kumar Chef Sudhir Sibal Chef Bharat Alag
The Indian Culinary Forum The Indian Culinary Forum is the Indian association of professional chefs. It was formed at New Delhi in 1985 as an exclusive non-profit organization, dedicated solely to the advancement of the culinary art of India. The forum's objective is to act as a link, a platform and an instrument for the national community of chefs. ICF has evolved over the years, extending its outreach to connect both hotels and individual chefs in a fraternity that presently comprises over 700 members. At the core of all its chef-centric activities and programmes is the abiding belief that 'cooking unites'. Promoting Culinary Excellence ICF is dedicated to enhancing the culinary arts in the country and supporting the efforts of chefs in achieving this through a whole spectrum of programmes. The central agenda of the organization is as follows: Ÿ To provide effective material and moral support to members. Ÿ To defend the general interests of the profession by preserving, propagating and developing the genuine principles of the culinary art. Ÿ To chronicle and distribute information that will be of value to members. Ÿ To safeguard and further the dignity and high vocational and social standing
of the profession. Ÿ To create awareness about Indian
cuisine through various media in international markets. Ÿ To educate people about cuisine and the profession of the chef. Ÿ To organize regional and national culinary shows that promote excellence in the field of food production. The best national talents could represent India and be honoured by various international culinary associations. Ÿ To establish partnerships with hotels, schools and support apprenticeship and training programs. Ÿ To publish a quarterly newsletter for members as well as a national directory of chefs. Ÿ To assist professional chefs in the publishing of books and writing of articles on their specialty cuisines. Ÿ To form a care body that will interface with the government for the development of the chef community. Ÿ To make our country a proud and respected member of the World Association of Chefs Societies (WACS) and thereby help in the globalization of Indian chefs. Ÿ To enable the fraternity to remain competitive, both nationally and internationally, especially by addressing changing trends and emerging challenges.
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Ÿ ICF over the years has initiated various
programmes in the northern region to create awareness about the forum. ACTIVITIES OF ICF Ÿ Annual get together of members and their families Ÿ To host an annual event on culinary art Ÿ To host International Chefs’ Day/Chef Awards (Annual Event) Ÿ Conduct demonstrations and lectures on special culinary skills Ÿ On-site hospitality training Ÿ To Conduct seminars Ÿ Organise specialised workshops on industry trends and hold forum discussions Memberships Ÿ ICF Membership Ÿ Corporate Membership Ÿ Junior Chef Membership Procedure for becoming an ICF member Appropriate forum must be downloaded from website of ICF. Dully filled-in form endorsed along with enclosed fee payable by cheque/draft to the executive officer, at the official address. For Membership contact: Mr Ravikant Singh at +91-8800339629 Email: indianculinaryforum@gmail.com, osicfnorth@gmail.com
Executive Committee - Indian Culinary Forum
Chef Davinder Kumar President
Chef Shaju Zacharia Vice President
Chef Suman Sharma General Secretary
Chef Jatinder Uppal Joint Secretary
Chef Vinod Kumar Bhatti Treasurer
Chef Vivek Saggar PR and Media Coordinator ICF
Chef Bharat Alagh Membership, ICF
Chef Kushal Arora Chief Coordinator ICF Magazine Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 11
Presents 10th Annual Chef Awards, 2013
on Date : 23rd November 2013 Venue: The Ashok Hotel, New Delhi Introduction The 10th edition of International Chefs Day and the Annual Chef Awards is organized and hosted by the Indian Culinary Forum in association with the Indian Federation of Culinary Associations. International Chefs Day is marked as a special occasion to accredit the Chef as an artist. The concept is to create awareness for the profession of Chefs who have a crucial role in the hospitality sector and have set remarkable standards in the art of cooking. Indian Culinary Forum The Indian Culinary Forum is the Indian association of professional Chefs. It was formed at New Delhi in 1985 under the stewardship of Chef Arvind Saraswat as an exclusive non-profit organization dedicated to advancement of the culinary arts of India. The Forum's objective is to act as a link and a platform for promotion of the national community of Chefs. The World Association of Chefs Societies
(WACS), a 93-nation fellowship of professional Chef organizations, endorses the ICF thereby imparting to it an international culinary focus in the organization of its various competitions, seminars and events. For the Annual Chef Awards Forumapproved Judges will ensure that a fair and consistent level is achieved with specific judging criteria along with standard competition rules and guidelines. All educational and professional endeavors undertaken or sponsored by the Indian Culinary Forum are guided keeping the following aims in sight: 타 To encourage and inspire junior
Chefs through training and competition 타 To enhance internationally the culinary prestige of India 타 To encourage Indian nationals to consider a career within the hospitality industry
10th International Chefs Day and Chef Awards Events
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Trade Test from 16th to 21st October 2013 Venue: Banarsidas Chandiwala Institute of Hotel Management and Catering Technology Chef Summit At The Ashok at 11:00 a.m. on 23rd November 2013 Grand Finale Award Ceremony Venue: The Ashok Hotel, Chanakyapuri, on 23rd November 2013 AWARD CATEGORIES Jury Awards Categories 타 Golden Hat Chef Award
Ÿ Silver Hat Chef Award Ÿ Lady Chef of the year Award Ÿ Best Food writer Award (Jury
Award) Ÿ Lifetime Achievement Award (Jury
Award)
Master Craftsmen Awards Categories
Ÿ
Cash Reward – Rs 20,000/- each Master Chef Category Ÿ Chef of the Year Award Ÿ Master Chef International Cuisine Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ Ÿ
Award Master Chef Oriental Cuisine Award Master Chef North India Cuisine Award Master Chef South India Cuisine Award Master Chef Kebabs Award Master Chef Indian Sweets Award Master Chef International Confectionery Award Master Baker Award Kitchen Artist Award Student Chef of the Year
Ÿ
Ÿ
Ÿ
Ÿ
Guidelines Ÿ The competition is open to any
Ÿ
Ÿ
Ÿ
Ÿ
Ÿ
professional Chef of a Restaurant, Hotel, Confectionery, Bakery or Catering organisation All teams are required to bring their own utensils, kitchen equipment and plates, bowls, etc. for the purpose of presentation & serving Collection and disposal of all wastes is the responsibility of each individual team. Points will be awarded for hygiene & cleanliness The organizer and its committees shall not be liable to any claim in the event of any mishap and/or misplaced equipment. Participants are advised to take precautionary measures about their safety and that of their belongings Certificates of participation may be collected from the Secretariat upon completion of your event from 2.00 p.m. onwards on the day of competition Minor kitchen equipment, such as hand blender, etc., not provided by the organizer is allowed into
Ÿ
Ÿ Ÿ
Ÿ
the competition Kitchen Competitors will be provided with similar facilities. Each Kitchen station will have a stove with 4 top burners, a built-in oven, sink and fridge (sharing basis). Details, if any, will be provided in due course All participants have to be in Chef Uniforms. No company name/logo should be visible to the Judges during the competition. This includes crockery & cutlery used for display. Violation of this guideline will lead to disqualification. All Nominees have to be present in full chef uniform at the Award Ceremony Five points will be deducted for each violation such as revealing identities, using forbidden seasonings, smuggling in semifinished or finished products Incomplete dishes will not be awarded points. Contestant must stop work at the final whistle Entrance fees will not be refunded if the competition is cancelled for reasons beyond the organizer's control, or in case of a competitor withdrawing his/her entry Competitors must submit menus & recipes along with their applications. The recipes must be displayed on the day of the competition The decision of the panel of Judges will be final and binding All exhibits and products, photograph and slides pertaining to this event will become the intellectual property of the organizing committee for future publicity and promotional purposes All participants at the 10th Annual Chef Awards must be members of the Indian Culinary Forum
For membership contact Mr. Ravi Kant Singh at 08800339629 Ÿ It is mandatory for all participants
to attend the briefing session which will be held at the Banarsidas Chandiwala Institute Auditorium on 10th October at 4:00 p.m.
fees will not be considered. Payment should be made in INR by cheque/DD in the favor of 'Indian Culinary Forum
Submit entries with registration fees to: ICF, B-66, Okhla Industrial Area, Phase - I, New Delhi -110020, Ph: +91-8800339629, E-mail: chefawards@gmail.com
Deadline for submission of entry forms: 25th September 2013 Registration Fees: INR 2,000/Per Entry
JURY FOR MASTER CRAFTSMEN CATEGORIES CHEF RAJEEV CHOWDHARY CHEF KAUSHAL ARORA CHEF THEODOR CHEF SUMAN SHARMA CHEF MICHAEL CHEF SAJU ZACHARIA CHEF BAKSHISH DEAN CHEF SUSHIL CHUG CHEF SIREESH SAXENA CHEF UMESH MATTOO CHEF RAJESH VARIATH CHEF MANISHA BHASIN CHEF JATINDER UPPAL CHEF TARUN DACHA CHEF ARMINDER MATHUR CHEF SUDERSHAN BHANDARI CHEF NIMISH BHATIA CHEF DEEPAK BHATIA
Ÿ Entry forms without registration Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 13
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Food
18 | Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013
Food
Rising Demand of
Organic Food in India
By Rajat Gupta
O
rganic farming is purely based on the fact that it works in harmony with nature. The techniques which are used to get high crop yields neither cause any harm to the natural environment nor do they harm the people who spend time working in these fields. The farmers use natural means to maintain or build soil fertility. They use mostly composted crop wastes and animal dung as manures. Legumes and crop rotation are used to maintain the fertility of the soil. Crop rotation also helps to control and protect crops from pests, diseases and weeds. Irrigation of organic farms involves careful and wise use of natural water resources. It is believed that organic food has high nutritional value due to its superiority in vitamin and mineral content. Healthy plants mean healthy people. Since these plants are better nourished, they provide better nourishment to people. Because of these consumer benefits, they are now highly preferred by most of the people across the globe. Another consumer benefit which is worth mentioning is that organic food is poison free as they are free of chemical contamination and hence cause no harm to health. At the same time, organically grown food tastes better than crops which are grown using conventional methods. Organic agriculture is considered more climate friendly as they need low input of
naturally derived substances and hence produces less greenhouse gas. So, we can say that organic food is chemical-free, environment-friendly food products produced without the help of synthetic chemicals, fertilizers or dangerous pesticides. These are said to be a healthier option since they're produced with natural fertilizers or manure.
Organic farming in the real sense of the term is not new. It actually began around a decade ago but has gathered momentum only in recent times. More and more people across the world are realizing the inherent benefits that organic foods offer. The organic food industry has been growing remarkably for the past several years. The increase in organic food consumption in India is evident from the fact that many organic food
stores are spurring up in India. Today every supermarket has an organic food store and every large city in India has numerous organic food stores and restaurants. This is a huge change considering that the first organic food store in Mumbai was started in 1997. Healthy eating is the buzzword these days. From regular exercises, to cutting down on junk food and eating raw fruits and vegetables, if you are truly health conscious you would go to any extent to eat right. But, what if you were told that those juicy fruits you just bought from the supermarket were ripened artificially with the help of calcium carbide and ethylene, a plant hormone that helps enhance the color of the fruit? Usage of chemicals to enhance the socalled ‘quality’ of foodstuff is common these days. With the demand for freshly-picked, healthy-looking food products, majority of farmers have no choice other than spraying harmful chemicals on their crops leaving the consumer with health issues in the long-run. Organic cultivation is particularly suitable for a country like India with a huge population of small farmers who still use traditional methods of farming with few agricultural inputs. It is estimated that 65 per cent of the country's cropped area is organic by default, as the small farmers have no choice but to farm without chemical
Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 19
Food
fertilizers and pesticides as they cannot afford. This default status coupled with India's inherent advantages, such as, its varied agro-climatic regions, local self-sustaining agro-systems, sizeable number of progressive farmers and ready availability of inexpensive manpower translate into the potential to cultivate a vast basket of products organically. Some people believe that organic food is only a “conceptâ€? popular in the developed countries. They think that when it comes to organic food, India only exports organic food and very little is consumed. However, this is not true. Though 50% of the organic food production in India is targeted towards exports, there are many who look towards organic food for domestic consumption. However, the Indian consumers need to be educated as some of them are not even aware that some difference lies between natural and organic food. Many people purchase Natural food products thinking that they are organic. Further, consumers are not aware of the certification system. Since certification is not compulsory for domestic retail in India, many fake organic products are available in the market. Many people pay more than a third more for organic food in the belief that it has more nutritional content than food grown with pesticides and chemicals. But the research by Dr Susanne BĂźgel and colleagues from the Department of Human Nutrition, University of Copenhagen, shows there is no clear evidence to back this up. In the first study ever to look at retention of minerals and trace elements, animals were fed a diet consisting of crops grown using three different cultivation methods in two seasons. The study looked at the following cropscarrots, mature peas, apples and potatoes-staple ingredients that can be found in most families' shopping list. Organic agricultural export
market is one of the major drivers of organic agriculture in India. India is best known as an exporter of organic tea and also has great export potential for many other products. Other organic products for which India has a niche market are spices and fruits. There is also good response for organic rice, vegetable, coffee, cashew, oil seed, wheat and pulses. Among the fruit crops bananas, mangos and oranges are the most preferred organic products.
Indian Market Organic food is not just a luxury but a medicinal marvel too. No wonder the industry is trying to match steps with its increasing demand. In India, key organic items of export importance are fruits and vegetables, sesame, basmati rice, fruit pulp, fruit juices, spices, cashew, tea, coffee, cotton and wheat. India has production advantages in most of these products. Though the interest for organic agriculture is rising in India, it is not growing at a pace to enhance its market attractiveness so as to motivate larger section of farming community to opt for organic agriculture.
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Target customers This is niche retailing as organic food is expensive than the traditional food. Organic products are sold at a premium even 50 per cent to 100 per cent higher than normal product, which means only those with high disposable income, will be able to afford these.
Conclusion It is really difficult to know what exactly the future holds for the organic food industry business as there is lack of accurate report. Assumption is that the demand will definitely increase in the near future and the number of organic food stores which are comparatively much less than the departmental stores will also rise. Chennai and Hyderabad are doing pretty well in this business but an organic revolution combined with government support is needed to bring the industry to a higher level. n
Rajat Gupta Faculty, IHM-Pusa
Food
The Spice Route to
Good Health
By Anil Bhandari
I
ndian cuisine is known for its variety of spices which have health benefits. They provide curative values for human beings. In ayurvedic cooking, saffron, peppercorns, cinnamon, mace, nutmeg, cloves, coriander and cumin seeds are considered warm spices as they have properties which warm up the body quickly and also improve the immunity system. The healing power of spices is well documented by proponents of ayurvedic medicine who use products from nature's garden for imparting many health benefits, regulating vital functions, neutralising and eliminating toxins, countering medical problems such as respiratory ailments, arteriosclerosis and preventing cancer. Besides possessing medicinal properties the spice garden of nature is full of aromas, colours and flavours. Be it the flower, fruit, leaves, bark, or seeds, it imparts flavour when added to the cooking pot. The origin of the use of spices dates back to centuries and the exhaustive research into their medicinal properties explains the usage of spices even today by people of all ages. On cold winter
nights nowadays, nourishing soups, sauces, gravies, beverages and steaming desserts like apple compote and glue wine, all with the addition of appropriate spices, warm up the body and the mood. The various benefits that can be derived of the spices are as follows: Cloves or Laung: A spice used to add exotic flavour to food, the pods of clove are used in ayurvedic medication to treat respiratory problems. Chewing two or three cloves or adding a few to hot soup, tea and curries can soothe a cough. Helping in the purification of blood, the pods and the oil extract can be used both internally and externally. As a home remedy clove oil is applied on gums and in dental cavities to help relieve toothaches. The oil is applied externally in rheumatic pains, sciatica, headache and lumbago. Cinnamon or Dal Chini: The dried inner bark of the cinnamon plant adds a typical oriental flavour to food.
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Cinnamon stimulates blood circulation thereby creating warmth. A pinch of ground cinnamon mixed with teaspoon of honey in a glassful of warm water consumed during winter mornings keep the cold at bay. Tackle a chronic cough by sipping a hot cup of tea infused with one-fourth of a spoon of cinnamon powder and half a spoon of ginger paste. The ginger has antiinflammatory capacities and it helps fight throat and chest infections. From ancient times the bark has been used to cure anorexia and reduce mucus. Its oil can be used to relieve headaches, tooth aches, and the powder helps remove bad odour and kills bacteria. It also helps preserve the gums and whitens the teeth. Peppercorn or Kali Mirch: Peppercorn occupies a prominent place in the kitchen. Used in the form of berries or powder, it spices up food. An aid in the digestion of food, among home
Food
remedies it is particularly useful in cases of dyspepsia, kidney problems, colic and chest diseases. A decoction of peppercorn, dry ginger, clove, cardamom, cinnamon and tea acts as a deterrent against coughs and colds.
dyspepsia. Cardamom tea is a rejuvenator and helps relieve depression. Due to its antiinflammatory properties, it is used for the treatment of colon cancers.
Black cardamom or Badi Ilaichi: Both black pepper corns or the powdered form helps provide warmth and energy besides giving relief from cough when mixed with soups and curries. Black cardamom also helps in the treatment of dyspepsia, soothes the mucus membranes, heartburn and increases the appetite. It kills H. pylori bacteria which is associated with ulcers. Cardamom also has a calming effect on the digestive tract and is used as a remedy for gastritis and
Turmeric or Haldi: The powder of the turmeric plant's tubers and rhizomes are used to give a mild aroma and a deep yelloworange colour to foods. Turmeric is considered a natural antibiotic. Put a little turmeric powder into milk, boil and drink it to keep cough at bay. It acts as a carminative, tonic, appetizer, astringent, decreases aches and pains and is useful in removing blood impurities. It is also used in the treatment of anaemia, swelling, relief from hiccups and ulcers. Turmeric powder paste is used as a massage to clean the skin. Saffron or Zaffran: A herb which imparts a special taste, fragrance and colour to food and to sweetmeats. Consumed in limited portions, that is, two or three strands, depending on the temperature, saffron gives rapid warmth to the body. It is also a tonic, a stimulant, rejuvenator and appetizer, digestive and anti-spasmodic in nature. It is a good source of minerals like copper, potassium, calcium, manganese, iron,
Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 23
Food
selenium, zinc and magnesium. Potassium is a vital component of cell and body fluids and helps control heart rate and blood pressure. It is rich in vitamin A, folic acid, riboflavin, niacin and vitamin C. In ancient times saffron was mixed with sandalwood and other aromatic ingredients and applied on the chest or forehead for a cooling, soothing effect, and to invigorate the mind. Nutmeg or Jaiphal: A tasty spice, it is used in desserts and in baking. It can help lower blood pressure, calm a stomach ache and help detoxify the body. Nutmeg oil is effective for relieving stress and stimulating mental activity. The oil works well when massaged on the affected area. An excellent liver tonic as it can help remove toxins from the liver, the oil also helps dissolve kidney stones as well relieve infections of the kidney. The nutmeg can help increase blood circulation and stimulate the cardiovascular system. Mace or Javitri: Mace is strongly aromatic, resinous and warm in taste. Mace is actually a part of the nutmeg, the bright red, lacy outer covering or
shell of the nutmeg. When the shell is removed and dried the resulting “blades� of mace have a slightly more delicate but pungent flavour. However, it generally has a finer aroma. Mace helps ease gastric problems. Fennel or Saunf: In India, eating a pinch of fennel seeds after a meal is common as it aids digestion. Fennel is used to treat low blood pressure, respiratory congestion and cough. It helps relax the digestive tract muscle lining and is a remedy for acidity, gout, cramps, colic and spasms. Fennel is also a source of vitamin C, and contains the minerals phosphorus, calcium, magnesium, iron, copper. potassium, manganese, folate and niacin. Red chilli powder or Lal Mirch powder: Chilli peppers, source of red chilli powder, are members of the capsicum family, coming in all shapes, sizes, and colours. The chilli powder varies in taste, from mild to fiery hot, depending on the variety, and enhances the bland flavour of staple foods. Red chilli peppers contain beta-carotene, are a very good source of vitamins A and C, and dietary fibre. They are also a source
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of iron and potassium, aid in weight loss, fight inflammation and boost the body's immunity to fight diseases. Green Cardamom or Chhoti Ilaichi: Cardamom is a very aromatic spice and in combination with other spices is used in adding aroma and taste to Indian cuisine. Tea infused with cloves and cardamom is helpful in preventing coughs and cold during the cold weather. A common remedy is to boil two to three grounded cardamoms in a cup of water and add a teaspoon of honey, and drink it just before going to bed. It also clears stuffed noses and chest congestion. Green cardamom also acts as a stimulant, diuretic agent, counters digestive disorders and gives relief in cases of nausea, vomiting and headache. As a home remedy cardamom is used externally as well as internally. The oil of the seed is applied to relieve joint pains. n
Anil Bhandari Chairman AB Smart Concepts
Young Chef
26 | Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013
Young Chef
“In every home there is a
Master Chef” MasterChef India: Kitchen Ke Superstar, Ripudaman Handa tells us all about life after winning the popular cooking show and the road ahead By Sayani Sinha Roy
You are the season 3 winner of Masterchef and the first male winner of the show, how has life changed post the competition?
Life has indeed changed after Masterchef. It has been a learning experience all the way and I am going to carry it throughout
Life has indeed changed after Masterchef. It has been a learning experience all the way and I am going to carry it throughout. It obviously feels great to be the first male winner and the platform that it gave me is what I am going to treasure forever. From a gym instructor to a winner of a cooking show. Tell us about this transition and the journey till now? It all started when I was in 8th standard when I first cooked simple dal and parantha for my mother and my sister-in-law during karwa chauth as they were tired fasting almost the whole day. They loved the food and praised me which gave me motivation and interest towards cooking. That day my journey towards experimenting with good, simple and nutritious food started which is still going on. What has been your biggest challenge in the competition so far? It has to be the first Mahapadav which was the toughest of them all, when we were given Nagpur oranges and
kadam (Ganth gobhi) as the main ingredient and we had to invent a dish using them. It was tough for me because I used to hate Gobhi and had never seen ganth gobhi in my life. I was totally confused with what to do with these ingredients. I prepared “Teen ras ke dhol ” and the judges loved it which earned me a position in the top 12. What do you like to eat the most and where? I love Italian food. The best Italian food you can get is at Spaghetti Kitchen and Bar. I love their pasta and cheese side dishes. What places or cities in the world have influenced your cooking the most? Amiritsar, specially the way the food is prepared in the Darbar Sahib ji langar kitchen, I visit there often and do seva in the langar hall. That is the most divine and amazing place I have ever seen in my life. Is there an ingredient that you feel is particularly unappreciated or underutilised? Basil (sweet tulsi). I use basil in 99 per cent of my dishes because it gives a refreshing and soothing sensation on
Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 27
Young Chef
the pallet. I love it and suggest everyone to experiment with basil while preparing dishes. What is the weirdest thing you have ever eaten? It has to be the fried beatles and frog legs in the streets of Thailand. But, the Thai people love it as it is their staple food. According to you, how is an Indian food palate different from an international one? I think Indian food palate is much vast and elaborate our history and present is full of variety and taste. For example, there are 29 types of different basic spices which you will find in every household which ranges up to 94 further categories. Now, with this wide range one can make endless
dishes and create new inventions to tender the taste buds. What does experimentation and innovation mean to you? During my Master Chef journey, one thing which I learned was that experiment and innovation is the key to invention of dishes. During almost all the tasks performed in the competition I came across different ways of experimenting and innovating new ideas and I always feel that innovation is the key to a chef's life. You are currently associated with Junior Master Chef India 2013. Talk about the exposure and the kind of experience that you are gathering. You know it is such a blessing to see the little kids create new dishes
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backed by great ideas. I am happy to see that these little angels are working hard to fulfill their mom’s dreams and make them feel proud. Just the way I used to feel that one day I will make my mom feel proud of me. What are your other passions apart from cooking? I like exercising, music, experimenting street food, typical local cuisine. Meeting new people and exploring new places. A piece of advice for budding chefs like you. Keep your focus on innovation and always stay close to your roots. Remember in every home there might not be a singer, actor or a cricketer, but in every home there is a Master Chef!!
Young Chef
Mango, Pista & Kesar Mousse with Grilled Mango
Ingredients
Quantity
Equipment Requirements
Mango pulp Kesar (threads) Pista without skin chopped Gelatin sheet Mangoes Whipped cream Blue berries
1 tin 1 pkt 250 gm 5 pcs 5 pcs 1 bowl 1 pkt
Ÿ 1 Hand blender (for whip cream ) Ÿ 3 Big bowl Ÿ 3 Spatula Ÿ 1 Heavy base pan (for gelatin) Ÿ 2 Measuring scale Ÿ 3 Moulds (for given the shape to mousse) Ÿ 1 Strainer Ÿ And freezer for mousse
Method Ÿ
Mix the whipped cream and mango pulp in a cold bowl and add kesar threads and sugar (If required) to the mixture.
Ÿ
Now add mango cubes to the mixture and set the mixture in a mould and refrigerate for an hour.
Ÿ
Now add gelatin syrup to the mould and add some kesar threads and blue berries to the mousse and sprinkle some freshly chopped pista and nuts on the top.
Ÿ
Serve cold with some blue berries , fresh mango slices and roasted pista. n Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 29
Health
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Health
How to Drink and not Put on If you drink more than two pegs a day or more than four times a week, then you should read this By Dr. Anjali Mukerjee
W
e drink for various reasons -to celebrate, mourn, socialise or just for the heck of drinking. When we drink to socialise, we wrap up after two pegs but when we turn to alcohol to shun from the negativity of life, we end up being alcoholics. Indeed alcohol enhances social interactions, makes you ‘on with the crowd’ and is considered to stimulate our sense but reality is far from it. Alcohol is a sedative that slows the central nervous system. What starts off as a reason to beat stress, if left unchecked, could throw your life into disarray. Alcoholism is a disease where a person becomes psychologically and physically dependant on alcohol.
Alcohol and Body Weight Alcohol like any other sugar is a source of empty calories i.e. 7 calories per grams. Beer, wine and mixed drinks cause blood sugar fluctuations and mood swings. Since drinking among the teenagers is on the rise, it is important for them to know that liver is the only organ that metabolises alcohol and fat. Alcohol metabolism in the liver takes precedence over fat metabolism. Therefore fat metabolism slows down and the person gains weight. Also, alcohol is absorbed rapidly and has a tendency to weaken glucose tolerance. This may result in emotional outburst and depression. If you are concerned about
Weight
putting on weight then you should avoid alcohol as it converts easily to fat unless it is balanced by exercise and a good diet.
How to Detoxify If you are a regular drinker and want to detoxify your body from the effects of alcohol, you may need more vitamin supplements and a good detox diet. At the start of detoxification, most individuals are in a poor state of health. Since nutrition deficiency is found in almost all patients, the focus should be on restoring the balance and supply of essential nutrients. Though nutrition deficiencies may vary depending on the individual's consumption of alcohol, it is still vital to replenish the depleted nutrients. During the withdrawal period, appetite is generally poor so the focus should be on alkaline foods and fluids, which are easier to consume. Diluted fruit and vegetable juices, warm broths and soups help clear alcohol from the body. Water and herbal teas such as chamomile and green tea taken throughout the day. Herbs such as ginseng and milk thistle are also helpful during this phase. Extra vitamin C, B complex and minerals such as potassium, calcium and magnesium may be given during the withdrawal period. Detoxification continues several months after withdrawal ceases. As the body recovers, it eliminates the stored alcohol and other toxins and begins to break down some of the fat. During this time, simple food such as khichdi, dal, rice, vegetables and fruits are
recommended. Since we basically want to maintain an alkaline diet, intake of fruits and vegetables should be encouraged. Small meals should be eaten every few hours, including protein or complex carbohydrate snacks such as whole grains, pasta, potatoes, and fruits. Refined and sweetened foods such as colas and sweets should be avoided as many alcoholics are found to have a blood sugar problem. Similarly, avoid fatty foods such as fast foods, chips, burgers, ice-cream, etc as these increase congestion and acids in the body.
Many people who quit alcohol are seen to increase their consumption of coffee and smoking, which is best avoided because both fuel alcohol cravings, thus impeding the recovery process. But before putting these plans in effect, ask yourself one thing ‘Do you need to drink this much? Do you think you can still have fun if you settle for an occasional glass of wine? Those of you who’re trying to lose weight should ask if it is wise to consume two days worth of calories in a couple of hours. n
Dr. Anjali Mukerjee Nutritionist and Founder, Director - Health Total, Contact numbers: 022 - 672 66888/6504 4001 Direct your questions to query@health-total.com For further information, visit www.health-total.com
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Food
Perfect Strangers in the
Deep Blue Sea Fasten your seat belts as we take you for a ride into the world of strange aquatic animals and show you how they have in them the makings of a perfect feast. By Chef Davinder Kumar
W
e have all heard about different kinds of seafood ranging from fish, crabs, prawns, lobsters and a variety of others to things as exotic as the squid and octopus. The deep blue sea has a lot more to offer that we know or have eaten. Some of the strangest underwater creatures make for the most delicious meals and are considered delicacies by many. For instance, the shark cartilage apart from being a dish in itself is said to have medicinal properties as well. In its powder and pill form it is considered to be a food supplement and can be consumed to cure cancer, osteoporosis and other diseases. It is believed that shark cartilage contains proteins that stop angiogenesis or the process of blood vessel development. Tumours need a network of blood vessels to survive and grow so cutting off the tumour's blood supply starves it of nutrients, causing it to shrink or disappear. When we hear the name blowfish, the first thing that comes to our minds is the 32 | Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013
Food
American rock band ‘Hootie and The Blowfish’. However, the rounded, ball faced fish has been written about by well-known poets as well. The famous Japanese poet, Yosa No Buson expressed his love for eating blowfish at the time when he yearned for his lady love. Through his poetry he also played upon the tradition of finding comfort in food and expressed his liking for blowfish in particular. The blowfish can be called the 'deadliest delicacy'. It contains a lethal combination called tetrodotoxin that paralyzes its victims while they are still conscious. Thus you are fully aware as your throat closes; your lungs deflate and you drift slowly into death's arms. And unfortunately, there is no known cure for this sort of illness/occurrence. Japan is one place where blowfish liver (though illegal) is one of the most coveted of meals. In 1975, the famous Kabuki actor and 'Living National Treasure' Bandou Mitsugorou VIII requested four servings of liver from a Fugu chef in Kyoto. Unable to refuse the request from someone of such an elevated stature, the chef served the livers to Bandou Mitsugorou VIII. He had barely finished his meal when he died. Therefore, although the blowfish is a delicacy, it can prove to be extremely fatal as well. It may be illegal in Europe and available in an insignificant number of restaurants in America, but the subtle art of eating blowfish is still very much alive and recognised in modern Japan. After getting familiar with the Japanese culture, it is a done thing to eat fugu with a bunch of crazy, 'risktolerant' companions. The best time to eat fugu is in the winter, when blowfishes put on the 'winter weight' and pack on the pounds to beat the chill. Needless to say, the chubbier it gets the more tempting it becomes and this is also when the toxicity of the blowfish reaches its peak. And this of course goes hand-in-hand with the rising prices, beelines outside fugu
restaurants and emergency rooms on the stand-by. Making sure you don't meet your maker earlier than what is set in your cards, is the fugu chef, a man of exacting precision and immeasurable skill. It is this chef who with a calculated flick of the knife, separates the tender flesh from the poisonous internal organs. To add to the list of the variety of edible underwater sea creatures and findings, there is the sea cucumber. Also known as Beche-de-mer, these squishy critters are extremely healthy and are harvested all over the world. Along with being a cure for impotency, the sea cucumber is a traditional Chinese medicine to treat kidney disorders and constipation. The slimy sausage-like cucumber is eaten
raw in sushi, put in soups or stir fried.. An octopus is not familiar food to everyone although it is commonly consumed in Japanese, Mediterranean and Polynesian cuisines. With multiple health benefits and different fascinating methods to cook the octopus, it forms a major part of a balanced diet. The preferred body parts of seafood lovers are the arms and sometimes the mantle (head area). Octopus is a common ingredient in sushi, fish soups and pastas, and is occasionally eaten live, as well as in fried, boiled, baked or grilled forms. Old may be gold but the older and larger the octopuses the tougher they get if not prepared in an appropriate manner. Rich incalcium, potassium, phosphorus and selenium, it provides several important vitamins including vitamin C, vitamin A and several B vitamins, as
well as some omega-3 fatty acids. Intake of these acids lessens the chances of heart disease, along with boosting the immune system and assisting in the development of a child's brain. With the shortest shelf-life as compared to most other seafood items, one's got to be very cautious as they eat the octopus. Poorly prepared or preserved octopus can lead to serious food poisoning. So much so that even handling an octopus may cause a mild skin rash in some people. However this can easily be prevented with food safety gloves. Octopus is an excellent food for a diet, with low levels of fat and high levels of valuable nutrients. It does contain cholesterol, but eating it in moderation will allow you to take advantage of its many health benefits without risk. Fans of the famous American sitcom, 'Friends' will giggle as they hear of a jellyfish and the embarrassing episode with Monica, Chandler and Joey. While some people might consider it a serious issue if someone at the beach got the jellyfish on their feet, 'Friends' fans would know the solution to a jellyfish attack. This sea creature is considered to be the simplest organism on earth, a floating nervous system without a brain, heart or even lungs. The jellyfish contains age-fighting proteins that replenish the calcium-binding proteins lost in the ageing process. Coming to crabs, they are relished by many seafood lovers but when it comes to the horseshoe crab it is a different story altogether. Eating the smallest morsel made of the wrong parts of this creature can make one 'mabuk' or high! The real edible portion of the horseshoe crab is nothing except the eggs and the roe. It may be large in size but unlike the usual crab, there are barely any fleshy portions on this one that can be cut into and eaten. The whole idea that goes behind the horseshoe crab is that it is certainly very delicious, but you can have it only if you are adventurous enough!
Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 33
Food
Marinated Jellyfish with Chili Oil with Green Apple Tea Serves Two Ingredients Ÿ Jellyfish: 120 grams of pre-sliced
jellyfish strips Ÿ 1 Tbsp Chili Oil Ÿ 1 Teaspoon Toasted Sesame Seeds
1 Teaspoon Salt Green Apple Tea: Ÿ 4 Green Apples, Juiced Ÿ 2 Limes, Juiced Ÿ 1 Teaspoon Sugar
Garnish Ÿ 15 Grams of Red Onion, Sliced into Slivers Ÿ 6 Romaine Lettuce hearts, Trimmed down
Method In a small bowl, lightly dress jellyfish with chili oil. Season with toasted sesame seeds and salt. Stir ingredients together in a container until sugar is dissolved. Scatter jellyfish onto a serving plate and sprinkle red onions and romaine hearts on top. Pour the apple tea.
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Horseshoe Crab Eggs Salad To make this extremely admired seaside dish, mix the eggs of the horseshoe crab with a peppery salad of various vegetables and fruits of your choice.
Food
Stir Fried Beche De Mer With Pork Bamboo Shoot Fans Ingredients Ÿ 8 Beche de mer Ÿ 230 grams Lean Pork Ÿ 1 Cup Bamboo Shoots Ÿ 1 Slice Fresh Ginger Root Ÿ 1 Scallion Stalk Ÿ 1/2 Cup Sherry Ÿ 4 tbsp Soy Sauce Ÿ 1 Cup Water Ÿ 2 to 3 tbsp Oil Ÿ 1/4 Teaspoon Sugar
Method Soak beche-de-mer; then boil until soft. Separately shred pork, bamboo shoots and beche-de-mer. Mince ginger root. Cut scallion stalk in 1/2 inch sections. Combine sherry, soy sauce and water. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shredded beche-de-mer; stir-fry 2 to 3 minutes more. Add bamboo shoots and stir-fry for 1/2 minute. Stir in sherry-soy mixture and heat quickly. Cook, covered, 3 minutes over medium heat. Stir in sugar, minced ginger and scallion. Stir-fry 1/2 minute more.
Octopus Salad Recipe Ingredients Ÿ 900 gms Baby octopus, cleaned Ÿ 1 Dried red chile pepper Ÿ 1 Red bell pepper, diced Ÿ 1/2 cup Chopped Italian parsley Ÿ 1/4 cup Chopped fresh basil Ÿ 3 Roma (Italian plum) tomatoes, skinned,
seeded, and diced Ÿ 1/4 cup Chopped Scallions Ÿ 3 Garlic Cloves, minced Ÿ 1/2 cup Olive oil Ÿ Juice of 2 Lemons Ÿ Salt and freshly ground pepper to taste Ÿ 2 Bunches Arugula
Method Place the octopus in a large saucepan and cover with water. Add the chile, bring to a simmer, and cook until tender, about 20 to 30 minutes. Remove from the heat and drain. Let cool. Slice the octopus into bite-size pieces. Toss with the remaining ingredients except the arugula. Marinate for a few hours or overnight.
Chef Davinder Kumar Vice president – F&B Production, Hotel Le Meridien President Indian Culinary Forum (ICF)
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Chef’s Diary
WHEN I KEPT
The P. M. Waiting… By Chef Arvind Saraswat
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Chef’s Diary
A
chef's life is like a roller coaster. It has its ups and downs. On certain days when a chef's craftsmanship is appreciated it lifts his morale and when nothing seems to go right the chef has to shoulder all the blame. Although cooking remains the intrinsic part of a chef's activity at a later stage of life cooking does not remain paramount. A chef has to represent his organisation to his valued guests, where his job becomes more of a socialite rather than a skilled chef. I am sure every chef has a remarkable story
to tell, when he looks back or tries to write a memoir. I guess I am no exception. Here are two such occasions I would like to share with my readers. It was on July 1993, I was on an assignment at the St. James Court hotel in London. A formal Party was hoisted by the then Indian High Commissioner to London, Dr. L. M. Singhvi in honor of the. Hon John Major, Prime Minister of the United Kingdom and the Indo-British Parliamentary group. It was a sit down curry lunch banquet. The party had all the
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Chef’s Diary
paraphernalia of an extremely high level state banquet. As expected the food was appreciated by the guests. But, what was most thrilling was yet to come and I was not really ready for it. Towards the end of the banquet I received a message saying that the prime minister, Mr. John Major wants to meet and thank me personally to express his appreciation for the hearty Lunch. Considering it a prank I paid no heed to the message and decided not to react to the message. But, the same message came for two more times. As usual I ignored both these messages.
the kitchen, “the prime minister is still waiting. How long do you think you are going to make the prime minister wait for you?” It was then that the seriousness of the matter sank in. And, I rushed in to the banquet room, nervous and perspiring all over. To my surprise I found the prime minister and the entire delegation standing and applauding when I entered the banquet.
It was another shock to my state of astonishment, when Mr. John Major said, “chef, can I have a photograph with you? “I was taken aback by the whole episode and remained speechless. But even after 20 years whenever I Finally the Maitre d' Hotel came charging with a worried think of this incident it gives me goose bumps. Needless to look on his face, shouting in say that it was one of the most satisfying and rewarding moment of my life.
I was much embarrassed when he said- “Arre Bhai, Aur Dalo”. There was a heap of Jalebis on his plate when he left the counter for a suitable place to gorge on those
Another incident I remember that caused a personal embarrassment for me, happened in a party where the then prime minister of India, Mr. Rajiv Gandhi was the chief guest. The Garden Party was at the residence of Mr. Gulam Nabi Azad. Knowing that Mr. Gandhi was very fond of ‘chicken with morel sauce’, I took special care to prepare the dish myself, as I wanted to surprise him. However when the time came for me to offer him his favorite dish at the buffet, he was already having a plateful of biryani and Indian
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curries. To show my enthusiasm I went up to him and offered to serve him saying-“Sir, we also have your favourite chicken with morel sauce”. To this he said – “How can I have a western dish when my plate is full of Indian food!” I was much embarrassed not to mention my disappointment at the refusal. Again later while I was serving him at the dessert station, knowing his love for Jalebi, I served him a couple of pieces of Jalebis. To my astonishment he stood his ground and asked for more. Again I served him four Jalebis stuck in one row and withdrew my hand. I did not realise then that the quantity was still inadequate. I was much embarrassed when he said “Arre Bhai, Aur Dalo”. There was a heap of Jalebis on his plate when he left the counter for a suitable place to gorge on those. The above incident shows that at times a chef faces an embarrassing situation, in spite of his best efforts and preparation. n
Chef Arvind Saraswat is Director-Food Production, Taj Air Caterers, New Delhi. He has Won Many Accolades For Efficiency In Indian Cuisine
Food
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Food
The Benefits of
Vegetarianism
By Sushil Chug
I
have had the privilege of working in various five star international chain hotels in India as well as abroad. The real challenge came to me after having served the industry for over four decades when I was offered the responsibility to head the Hotel Country Inn & Suites by Carlson, Sahibabad, NCR which had chosen to be a pure vegetarian hotel. To be or not to be ‌ that is the question, quoting Shakespeare, if we consider this quote in the context of food and especially as far as being vegetarian is considered then most people wonder what is the big fuss of being a vegetarian especially if they are or were die-hard fans of nonvegetarian food (as myself). Personally I feel it is a matter of personal preference whether a person would like to be a vegetarian or non vegetarian but nowadays the latest trend is towards vegetarianism – let us see what this is so.
based diet however, the human liver cannot detoxify excess vitamin A. Meat and poultry have high levels of cholesterol and saturated fats that lead to various cardiovascular disorders, obesity, heart attacks, cancer, strokes and other diseases. Vegetarian foods are low in fat and have absolutely no cholesterol. But they do have all the iron, calcium, protein and other nutrients that the body needs, to be healthy and strong. Vegetarian diets are healthy and nutritionally adequate when appropriately planned. Another area of concern is the quality of meat being served or bought. In spite of various claims towards stringent checks and inspections made by the butcheries, it is virtually impossible to check each and every animal for disease.
According to a peer-reviewed 2003 Oxford University study of 37,875 healthy men and women aged 20-97, 5.4 per cent of meat eaters were obese compared to 3 per cent of vegetarians. Meat eaters had an average Body Mass Index (BMI) 8.3 per cent higher than vegetarians. Another 2006 meta-study that compiled data from 87 studies also found that vegetarian diets are associated with reduced body weight. According to the American Dietetic Association, a vegetarian diet can meet protein requirements, provide all the essential amino-acids (the building blocks of protein), and improve health. It can also provide all the necessary vitamins, fats, and minerals, and can improve one’s health.
The trend is not without reasons and is based on some very firm facts. These may vary from scientific, spiritual, biological or economical. The human body biologically is more adept for a vegetarian diet. Humans do not have large mouth or long, pointed teeth of carnivores. Human teeth are short and flat for chewing fibrous food. Carnivores have short intestines (3-6 times body length) while human intestines are long (10-11 times body length) to allow slower digestion of plant foods. The liver of a carnivore can detoxify the excess vitamin A absorbed from a meatIncredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 41
Food
Nowadays, to cater to people with non vegetarian tastes but with a vegetarian inclination, chefs have come up with brilliant ingenious recipes which present vegetarian food in such a way that it caters to the die-hard non vegetarian as well According to the USDA and the Food and Agriculture Organization of the United Nations, meat is not an essential part of a healthy diet.
It has been established that, given a piece of land to grow food for human consumption, the yield is approximately 14 times more food than if the same land was used to grow fodder for animals. For instance an acre of land producing brocoli produces 10 times the protein, calories and niacin in comparison to the same land if dedicated to production of beef. Nowadays, to cater to people with non vegetarian tastes but with a vegetarian inclination, chefs have come up with brilliant ingenious recipes which present vegetarian food in such a way that it caters to the diehard non vegetarian as well. The purpose here is to not enforce vegetarianism in a harsh or strict way but to mould the vegetarian raw materials so that the taste, texture and feel would be similar to that of a non vegetarian dish and hence would be in agreement to a guest who would prefer to eat non vegetarian. The challenge lies in developing the skills that would enable the chef to
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serve the guest a vegetarian dish and purely by his skill and application transforming a not so happening dish into something which the guest would remember for his lifetime – as the taste would be at par or even better than a similar non vegetarian and the health benefits would be there too! It is my belief that is possible but requires patience, experience, skill, hard work and long hours in the kitchen experimenting with various food types to recreate or probably come up with something that is worthy of serving to guests. It has been my endeavour to make a step in this direction and I hope that I would be successful. Happy healthy eating! n
Sushil Chug General Manager, Country Inn & Suites, Ghaziabad, Delhi-NCR
Beverages
RosĂŠ-Tinted
Glasses By Ruma Singh
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Beverages
O
n 2008, during a trip to Bordeaux, I visited Chateau Saint Ahon in the Médoc, owned by Nicholas de Courcel. There, over dinner, I made an odd discovery. De Courcel was venturing forth into making a rosé wine for the very first time, naming it after the Saint Ahon mascot, his pet donkey Mirabel. Mirabel even graced the label. This was fascinating yet bordering on sacrilegious. A Bordeaux wine named after a donkey, albeit a cute one. And, why a rosé? Was this a joke? Far from it, assured de Courcel. The 6 euro easy-to-drink rosé was aimed at the young newbie wine drinker looking for quality, affordability and approachability. Of course having a Bordeaux label did not hurt. Coincidentally, this was the summer which also saw flocks of youngsters, mostly girls, at English pubs opting for pink wine rather than a customary pint. For a variety of reasons, no doubt. It was festive, it was pretty, lower in calories than beer and pleasing to taste. France and Spain had already embraced the rosé, and sales soared like never before. Since then the trend has been spreading. But could this be a passing fad? Renowned wine expert Steven Spurrier who has a personal soft
spot for exquisitely light rosés from Provence, doesn't believe so. “I think popularity of rosé is here to stay. Years ago, rosés were considered a poor compromise between red and white wine. Now it is recognised as a true wine in its own right.” A typical rosé of quality should be floral on the nose and “as light as lace,” as once described by a Provence winemaker. Anna Manchón Montserrat, head winemaker of Torres Wines of Spain also believes that rosés have finally come into their own with today's increasingly aware wine drinkers understanding that the process of vinification here is altogether different from reds or whites. Anna makes a Torres Rosado (from traditional Spanish grapes Garnacha and Cariñena) called De Casta, combining refreshing strawberry aromas with a balanced, dry finish. Anna believes the rosé exemplifies the best characteristics of white wines (freshness) and red wines (complexity and intensity). “Its character allows it to pair well with intense, even spicy food as I tasted in India-it was amazing! – and also international food like tapas. Though it is called a 'summer' wine, it is a perfect wine for all seasons!” Spurrier confirms this, “Rosés go well as an aperitif and with all sorts of summer and mediterranean foods.” In India, it is often considered the best bet to pair with spice-heavy Indian cuisines. It is also the perfect
summer wine with good reason. In India's hot climate, it is the best wine for a sunday summer brunch, chilled to a refreshing 12 degrees. For the uninitiated, rosés are made from red grapes, their light colour coming from contact with the grape skins during fermentation. The sooner the wine is separated from the skin the less tannin it has and the lighter its colour is. Rosés can range from a pale pink to a deeper orangy shade. In the US, where sweeter 'blush' rosés are popular, zinfandel is among the preferred grapes used for it. Provence, where 80 per cent of the wine made is rosé, Grenache and Syrah are favoured. Yes, rosés have been dismissed in the past for not being ‘serious’ wines, but growing appreciation of quality rosés like the Loire’s Rosé d’Anjou, some Spanish rosados and Spurrier's own personal favourite, the tavel rosé from France’s Rhône is giving them a reputation as quality quaffs. “A rosé is a wine in its own right, truly reflecting the place where it is made and the grapes it is made from. Also, it is meant to be drunk young, which means that people are not complexed about ageing it”, points out Spurrier. The final icing on the cake comes with the mounting popularity of sparkling rosés. With most major champagne houses now producing pink champagne, the celebratory fizz with a rosy hue is being popped at weddings and high-end soirees everywhere. But will this ever overtake classic champagne in the popularity stakes? Unlikely, says Steven Spurrier, who describes rosé champagnes as ‘much less serious’ wines than regular rosés, despite being very good by themselves. “But who can resist a glass of pink champagne?” he asks. Who indeed? n
Ruma Singh is a lifestyle writer with a particular passion for good wine, great food, fun travel and meeting fascinating people
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Food
20
1
Food Words You Might Be Pronouncing Wrong
Anise: Ann-iss
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By Shruti Sharma
Food
2 Beignet: Benn-yay
4 Bruschetta: Broo-sket-tuh
3 Bouillabaisse: Boo-yah-bays
5 Charcuterie: Shahr-koo-tuh-ree
6 Espresso: Ess-press-oh
7 Cognac: Kohn-yack 8 Farro: Fahr-ro
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Food
9 Foie Gras: Fwah grah 13 Nicoise: Nee-swahz
10 Endive: Enn-diyv 14 Paella: Pie-aye-ya 15 Pho: Fuh
11 Gnocchi: Nyohk-kee 17 Poutin: Poo-tin
12 Gyro: Yeer-oh
16 Pommes Frites: Pohm Freet 48 | Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013
Food
18 Prosciutto: Proh-shoo-toh
19 Quinoa: Keen-wah
20 Vichyssoise: Vish-ee-swahz
Food
Oodles of
Noodles! By Rushina M Ghildiyal
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Food
I
t is said that when composer Giuseppe Verdi (1813-1901) needed inspiration, he had a bowl of noodle soup. I subscribe to the same school of thought, there is nothing like a bowl of hot noodles simmered in an intensely flavoured broth full of flavours to blast through a food-writing mental block, not to mention, blocked noses, congested throats et al! There is something intrinsically fun about noodles that brings out the child in all of us! I do not know about you but its impossible for me to go through a bowlful of them without being assailed by the urge to slurp up a few! Not a good thing to happen when one is at a formal dinner. Have you noticed, when one says the word noodle one's lips make the exact same shape as the one formed when you slurp up a noodle? Now that we have that fascinating observation out of the way lets concentrate on these threads of deliciousness! Noodles are versatile enough to lend themselves to any meal from the simplest bowlfull dress in a little oil to elaborate versions studded with gourmet additions. Simplest, however, noodles are basically thin strips of unleavened dough. That said, they come in an amazing variety of thickness, size, colour and texture. The word noodle itself derives from the Latin word nodus (knot). And, while the term noodles often refer to cooked noodles, it suggests curviness and slipperiness, that slurps its way along,
Noodles are versatile enough to lend themselves to any meal from the simplest bowlfull dress in a little oil to elaborate versions studded with gourmet additions
and encompasses all sorts of varieties from fresh egg noodles often available in areas where they are a staple to dried ones that must be reconstituted by soaking or boiling in water, broth or liquid. It also encompasses noodles of all origins, including Asian noodles and Italian pasta. But the award goes to China! While Chinese, Arabian and Italian cuisines all claim to have created noodles, the first written records point to the East Han Dynasty that existed between 25 and 220 CE in China. In fact in October 2005, the oldest noodles ever were discovered at the Lajia archaeological site (Qijia culture) along the Yellow river in Qinghai, China. These 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet. But noodles have come a long (no pun intended) way from then. Today, as you eat your way around the noodle bowls of the world you will find noodles made from eggs, wheat flour, buckwheat flour (Japanese
udon/soba), mung bean starch (also called Cellophane Noodles /bean thread/ bean vermicelli, or glass noodles), rice and lots more! And thankfully for us noodle-o-holics a lot of these are now available right here in India for our delectation! Interestingly while you will find oodles of noodles wherever you go in the world, there are none in India – except for one that has achieved a moderate degree of prominence, Seviyan, Indian wheat vermicelli, that are made into an upma, pulav and kheer. The only other noodles are the ones in falooda, the cold rose flavoured milk based drink of Persian origin that incorporates cold noodles. It is also my theory that the Gujerati Dal dhokla is a spin off from one of the noodle soups of Asia since it consists of spiced unleavened dough cut into diamond shapes and simmered in a lentil broth. But to come back to the point, there are no indigenous variants of noodles,
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Food
despite the fact that Chao mien has come to be one of the most prolific street foods in India today. Chow Mien used perhaps the most commonly used noodles in the world (beyond the instant variety) and in India, Asian egg noodles which are wok tossed into a spicy, oily, absolutely bad-for-you delicious Chow mien hawked from street corners and Chinese carts on every street in India from Kashmir to Kanyakumari. Egg noodles are common throughout China and South-East Asia and are available fresh in areas close to Tibet and in many parts of the North and dry from many companies around the rest of the country. They have also slithered their way into bowls all over the world. Egg Noodles can be thin or thick, flat or round as well but all egg noodles, whatever their shape, whether fresh or dried, need to be cooked in salted boiling water prior to use. Cook them just before you plan to eat so that they do not clump together. Cook Noodles by stirring into a large pot of well-salted boiling water. DO NOT ADD OIL. Cooked without oil and never rinsed, your pasta will absorb all of your favorite flavors acting as an ideal host, supporting the starring sauce without actually stealing the show. To insure that the pasta starches solidify immediately instead of getting washed into cooking water, cover your pot after the pasta has been added and allow water to come back to a boil. At this point, the lid can be fully or partially removed as the noodles cook. Cooking times vary with type of noodle or pasta, so begin to check for firmness by tasting the pasta a few minutes before the suggested cooking time on the box. When tender, not mushy, they are ready. Drain from its cooking water and immediately, toss in a large sautĂŠ pan with wellheated sauce. If you are of the age when Maggi debuted in India you will likely remember Smoodles? Or you are a Noodle! (apologies, I could not resist that one, the add for Top Ramen Smoodle wene “Don't be a noodle, be a smoodle) Well Smoodles were the
instant version of Japanese Ramen Noodles that first came to India. The Japanese interpretation of the Chinese egg noodle is Ramen which means Chinese noodle (yes very innovative, that!). It is also the dish -a noodle-broth preparation- made of them. A wide variety of ramen exist in Japan, with geographical and vendorspecific differences even in varieties that share the same name. Ramen can be broadly categorized by its two main ingredients: noodles and broth. That said, Ramen noodles come in various shapes and lengths; fat, thin,
That said, Ramen noodles come in various shapes and lengths; fat, thin, ribbon-like, straight or wrinkled
52 | Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013
ribbon-like, straight or wrinkled. And the broth or soup they are made in could be stock based on chicken or pork, combined with a variety of ingredients such as kelp, skipjack tuna flakes), dried baby sardines, beef bones, shiitake mushrooms and /or onions and seasoned with salt, miso, or soy sauce. More modern offerings include include curry ramen and other flavors. The many versions of instant Ramen available from Japan and Korea are worth a try. One of my favourites is Shin Ramyun, a spicy offering available at Natures Basket and other Fine foods stores. Besides Ramen Japanese cuisine boasts a lot of different noodles. Two that are most commonly seen on restaurant menus and shelves of fine food stores are Soba Noodles from Northern Japan that are made from buckwheat and/or wheat flour and most commonly available dried and eaten hot or cold. And the white
Food
take inspiration from the myriad way s of cooking noodles in world cuisines. Starting from simply dressing them in a little oil and spices to stir frying them with various combinations of meats, seafood or vegetables into dishes like classic Sichuan Chinese Dan Dan Noodles tossed with a sauce containing sesame paste, dried shrimp, crushed roasted peanuts, sesame seeds, hot chilli oil, soy sauce, vinegar and garlic. Malaysian Mee Goreng, Hokkien Mee from Penang, Japanese Yakisoba, Thai Pad Thai are other Noodle stir fries. Noodles are also often added to soups such as the Malaysian and Singaporean Hae mee or "prawn noodles" in which egg noodles are served in a dark rich soup stock topped with prawn, sliced pork and fish cake and bean sprouts and topped with fried shallots and spring onion. A favourite noodle soup in India is the Khau Suew a popular Burmese dish of noodles in a coconut broth garnished with finely sliced shallots, chilli, garlic, green onions and lemon juice. Personally I love noodle broths, and have different ones for different moods. Japanese wheat flour Udon Noodles that from southern Japanese cuisine that are available fresh, precooked and shrink-wrapped and instant or dried, (they’re especially good fresh) and vary in thickness and shape. These and need to be cooked in boiling water If you are a fan of Pad Thai, chances are you are closely acquainted with Rice Stick Noodles, translucent, flat dried noodles that come in varied widths. They are packaged in bundles and need to be soaked in warm water before use in stir-fries soups and salads. Other noodles that I love are dried Rice Vermicelli that come packaged in blocks. They cook to a slippery texture and absorb the flavors of foods they are cooked with. These thin, translucent whitish noodles need to be soaked in boiling water and drained prior to use. They can also be deep fried causing them to expand - to use as a
garnish. Mung Bean Thread Vermicelli - Also known as cellophane or glass noodles, these flat or thread-like, translucent noodles are made from mung beans and sold packaged in blocks. They are very hard to cut but soften when cooked or soaked in boiling water. When fried in oil, either straight from the packet or after being soaked and drained, they puff up. What makes noodles a great ingredient to have around is that they are so versatile. And there is so much you can do with noodles. You could
Noodles are also often added to soups such as the Malaysian and Singaporean Hae mee or "prawn noodles
When I want something spicy or find good prawns, I will make Laksa in which rice stick noodles are served in coconut milk enriched fish broth tangy with Tamarind (called Asam in Malay) and topped with prawn. Another go to noodle broth for me is Vietnamese Pháť&#x; - in which noodles are simmered in a beef or chicken stock, topped with meat and served with fresh herbs and lemon juice. And then there are Thai noodle soups simmered in chicken stock that can be tweaked to personal taste by the diner at the table using sugar, nam pla (fish sauce), dried chilli and chilli in fish sauce present at the table. n
Rushina M Ghildiyal Foodwriter, Consultant, Chief Foodie@APBCookStudio
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ICF Partners with Electrolux for its innovative Tandoor Concept 54 | Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013
Event
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n a latest development for Electrolux Professional India, Members of the Governing Body of Indian Culinary Forum has accredited the Tandoor Concept by Electrolux for its innovation and perfection. The Tandoor Concept by Electrolux was developed in the Innovation Center in Gurgaon by the Electrolux Chef Academy, and Electrolux has been tirelessly sharing this concept in seminars, events, and exhibitions with professional chefs all over India and the world. Speaking about the Tandoor Concept, Chef Davinder Kumar, President ICF & Vice President F&B Production, Le Meridien New Delhi states, “With adequate & relevant research in Indian cuisine, Electrolux has very successfully adapted, developed and showcased the Tandoor Concept incorporating it in their programme designed for ovens which they are now successfully marketing in India. This is a great option for professionals and organizations where
Electrolux Chefs presenting Tandoor Concept in air-o-convect Touchline
kebabs/tikka and other Indian food, needs to be produced in bulk, and the Tandoor Concept has successfully demonstrated application of technology to cook traditional Indian cuisine to perfection in less time and energy-efficiently�. In the recent past Electrolux Chef Academy successfully demonstrated biryani (in clay pot), chicken & paneer tikka, idli, samosa, and dhokla at Gulfood and AAHAR. Prior to these trade exhibitions, the Tandoor
Concept by Electrolux was launched in front of an audience of over 300 chefs from the Indian hotel industry at Indian Culinary Congress by IFCA in Bangalore in March 2012, and subsequently in September 2012, at the Electrolux Food Theatre in Fine Food India at Pragati Maidan, New Delhi. Keeping up the momentum, Electrolux Professional India has been very busy in spreading the Tandoor Concept by Electrolux to chefs across India, and encouraging them to apply this concept in their daily operations. n
Chefs Davinder Kumar & Shaju Zachariah present certificate to Kim & Marco
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Industry
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Industry
Entrepreneurship: A key to Success By Anshu Singh
U
nemployment is one of the basic problems of the world. Today's youth see their jobless future as joyless growth. In India it is estimated that total number of people unemployed or underemployed are 50-100 million. The employment growth rates are lower than the growth of the labour force which has grown over the period. The employment growth rate being less than one per cent during the major part of the last decade. According to an estimate given by NSSO, around 118 million youths are unemployed who are in the age group of 15-20 years, out of these more than 60 per cent are educated. There is a need to reorient the education system, as it is extremely discouraging that in spite of being educated, our youth are not getting employment. The capacity of a country for economic growth and development is determined by three key factors – human, physical and financial resources. Human resources are most strategic and critical as its absence may cause abundance of natural and physical resources, machinery and capital, may go grossly underutilised or misused. Reducing youth unemployment is one of the major challenges facing most Governments in the world for decades to come. With an estimated 88 million young women and men worldwide unemployed, the need for employment creation efforts focusing on youth is undeniable. According to a recent study conducted by the International Labour Office (ILO), youth are generally three and a half times more likely than adults to be unemployed. In 2015, approximately 660 million young people will either be working or looking for work – an increase of 7.5 per cent over the 2003 figure. While bound up with the overall employment situation, this challenge has its own specific dimensions and therefore requires targeted responses. (Scoof,2006) India needs to create 1-1.5 crore (10-15 million) jobs per year for the next decade to provide gainful employment to its young population. (Planning Commission, 2012) Unemployment in all sections in India is increasing, particularly in the higher educated groups. The inflation rate is also increasing. To cope up with the economic demands of life, the youth experience a Incredible Chef Magazine | Volume 1 | Issue 1 | Sep-Nov 2013 | 57
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social groups such as terrorists, naxalites etc. Alcoholism, drug addiction, smoking, and rash driving behaviours have increased. These behaviours are to take revenge against the society which has made the youth develop low self esteem due to unemployment or not being able to be a productive member of the society. The suicide rate in the high school going children has been increasing steadily. It is estimated that 67.2 per cent of the youth are unemployed. As compared with the general population, incidence of psychiatric problems is much higher among youth (12- 15 per cent as compared with 5 per cent among general population): the youth are under great pressure to make a success in life, to prove themselves to their parents and the society, and yet the opportunities are limited.(sahni,2007) India is an entrepreneurial country, but its entrepreneurs have had to struggle to create and grow their business ventures. Accelerating entrepreneurship and business creation is crucial for such large-scale employment generation. Moreover, entrepreneurship tends to be innovation-driven and will also help generate solutions to India’s myriad social problems including high-quality education, affordable health care, clean energy and waste management, and financial inclusion. Entrepreneurship-led economic growth is also more inclusive and typically does not involve exploitation of natural resources.
conflict between economic survival in a competitive society vis-a-vise pursuit of inner human interests and services to the society. A high percentage of youth, after graduation at bachelor’s level or at post-graduation levels in engineering, medicine, law, nursing, and other disciplines remain
unemployed or are under-employed and under-paid. It has been observed that one year of unemployment reduces the life expectancy by five years. Hypertension, cardiac problems, psychoneurosis, depression, suicide are rising among youth as also other behaviours including joining anti-
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The Central Government should set up a National Entrepreneurship Mission (the “Mission”), who's sole focus will be to establish a vibrant entrepreneurial eco system in India. The Mission’s mandate, as one single entity within the Governments both at the national and state levels, will require it to pursue exclusively, the task of facilitating entrepreneurs and entrepreneurship. n Anshu Singh Lecturer, IHM Pusa, Delhi