Your Food Mag January English Issue by PhoenixDigital

Food Your

Mag

ISSUE 06 JANUARY 2016

INDIAN THALI fusion of

flavours on a single platter

HUMBLE

MUG

AN ARTIST’S CANVAS

THE CAPE OF GOOD FOOD

AFRICA’S GOURMET CAPITAL

THE GREEK BREAKFAST CHARMING TABLE TOPPERS

PLUS

• SPINACH, GREEN GOODNESS • CROMWELL’S CHERRY FESTIVAL

COFFEE DREAMS COOKING WITH THE EXTRAORDINARY CULINARY PARTNER

JANUARY 2016 7

YOUR GUIDE 2

Editor’s note

What’s on: Dining Diary

What’s happening & where in the local culinary scene this month

7 Produce Picks: Spinach

Indulge in the flat, spade-shaped foliage

9 Best Buys: Coffee companions

Essentials that will enhance your coffee experience

10 Tried-and-tested: A Tex-Mex treat

Your Food Mag’s editorial rep dines & reviews Loca, Dubai Marine Beach Resort & Spa

12 Feature: The big, round Indian meal

Infusion of flavours on a single platter

YOUR KITCHEN 18 Recipes: Cooking with coffee!

Prepare coffee meringues, or surprise your palate by adding coffee to a savoury dish: coffee makes for an extraordinary culinary partner

24 Recipes: The Greek breakfast

Greece has a rich tradition when it comes to breakfasts, we bring to you a few favourites

29 Quick Cooking: Your 5-minute-meal

Dish up: French Toast, a classic breakfast item

YOUR WORLD

32 Global Event: Time for a cherry

This month celebrate the crimson treat at the Cromwell Cherry Festival

34 Theme Talk: What’s on your coffee table?

Dress up your coffee table with these simple and charming table toppers

36 Interview: The Artisan Cup

Rob Draper’s canvas is a simple coffee cup. We chat up with the artist and learn more about his works of art.

40 Travel: The Cape of Good Food

With world class coffee and cuisine amidst staggering natural bounties, Africa’s gourmet capital Cape Town, is the place to be

46 Quick Chat: Bean Talk

40 Yourfoodmag.com

Umang Suri, Group CEO, Capital Group spills the beans on coffee consumption, perfect coffee cup and more

48 My life on a plate: Food Resolutions

Your Food Mag editor Purva Grover shares her culinary dilemmas in this monthly column

JANUARY 2016

EDITOR'S NOTE COOKING WITH COFFEE!

YOUR KITCHEN RECIPES

Prepare coffee meringues, or surprise your palate by adding coffee to a savoury dish! Yes, coffee makes for an extraordinary culinary partner. We bring to you recipes that ensure you make the most of it.

e’re at the

with the beans. We’re left in awe

starting line

with Rob Draper’s canvas – humble,

of a New

discarded coffee cups. Other than a

Year and we,

cuppa, a good start to a day includes a

at Your Food

hearty breakfast too – the pages hold

Mag, love beginnings as they give us

recipes of a few Greek breakfast items.

a chance to think afresh. In 2016, we

Chocolate Chip-Coffee Muffins

Serves 4-6 • 1 cup strong brewed black coffee or espresso • 1 ½ tbsp Dijon mustard • 2 garlic cloves, finely chopped • 1 shallot, finely chopped

• 2 tbsp balsamic vinegar • 1 tbsp vegetable oil, plus a little more for rubbing on the steak • 2 tbsp dark brown sugar • ½ tbsp kosher salt • ¾ teaspoon coarsely ground black pepper • 1 ½ to 2 pounds flank steak, trimmed of fat

1 Combine all the ingredients and, before adding the meat, separate ¼ of the marinade to use later for basting. 2 Then add the meat. Let it stand in the refrigerator for at least two hours and up to 24 hours. 3 When grilling, use the spare marinade for basting. Grill until desired doneness.

Yourfoodmag.com

JANUARY 2016

Makes 12 muffins

TE X T: YOUR FOOD M AG TE A M; IM AGES: SHUT TERS TOCK

Coffee Marinated Steak

• 2/3 cup whole milk • 5 tbsp butter, melted • 3 tbsp instant coffee granules • 1 ½ tsp vanilla extract • 1 large egg, lightly beaten • 2 cups all-purpose flour • 2/3 cup sugar • ½ cup semi-sweet chocolate chips • 2 tsp baking powder • ¼ tsp salt • Cooking spray

1 Preheat the oven to 400°C. 2 Mix together the milk, butter, coffee granules, vanilla extract and egg. 3 Lightly spoon flour into dry measuring cups; level with a knife. 4 Combine flour, sugar, chocolate chips, baking powder and salt in a large bowl; stir well with a whisk. 5 Make a well in centre of flour mixture. Add milk mixture to flour mixture; stir just until moist. 6 Spoon batter into 12 muffin cups coated with cooking spray. 7 Bake at 400°C for 18-20 minutes or until done.

Yourfoodmag.com

JANUARY 2016

YOUR WORLD THEME TALK

So what makes for perfect coffee table toppers? Are decorative accents and coffee table books a must? Yes, they spark up conversations. Can you place all the items on the table at the same eye level? No, for then nothing will get noticed. Will the cluttered look work? No! For, you have to make sure there is always enough space for the coffee cups, muffins and more. We’ve got you a list of accessories that will help you style up the table, instantly. Elegant, colourful, rustic, fun or vintage, you can dress it up as you please.

Layer with a tray: It can hold gemstones, candles or artefacts. Whilst

Centre piece: Think plant, sculpture or a lantern. If you wish to keep the

Stacks: There’s nothing more charming than a pile of coffee table books. Play with the sizes, colours, themes and covers to creating an interesting stack, one that stirs up curiosity and conversations. It is also a good idea to place the family photo albums here.

34 JANUARY 2016

TE X T: PURVA G ROVER; IM AGES: SHUT TERS TOCK , G EORG E HOME AT A SDA AND M ARKS & SPENCER

Dress up your coffee table with these simple and charming table toppers; just remember not to clutter the space.

with you. In the last few months,

pot full of food memories: these will

we formed a beautiful relationship

revolve around vegetables, meats,

with you, our readers, and this year

cheeses, pies, jams and more. If you

we wish to strengthen the same.

love large meals, then you will enjoy

Other than more recipes, aromas and

our feature on the Indian thalis; learn

flavours, we look forward to visiting

about the thalis from the various

your kitchens (more frequently)

regions of the country. We savour

and get acquainted with your

two thali options in Dubai. We stop in

kitchen secrets, rituals and more.

at Loca, Dubai Marine Beach Resort

better than a cup of coffee? In this

COFFEE TABLE? t’s the focal point of your living room. Yes, your coffee table does more than hold the television remote controls, reading glasses and car keys. It’s a hub of social activity where hurried morning coffees are consumed, notes are scribbled and newspapers are flipped. By evening, the table transforms into the hangout zone where one lazes around and indulge in well, yes more coffee, and of course conversations. Essential to the room, yet the coffee table has always been a designer’s dilemma – you don’t wish to go overboard yet you don’t want to keep it too simple.

we assure you’ll come back with a

Now, for a start, what could be

WHAT’S ON YOUR

Yourfoodmag.com

focus to a single item on the table then pick one that stands out with its simplistic charm or its quirkiness. Throw blanket: These make for a functional, furnishing item. Drape a throw in a fun print on the table to lend a warm, colourful touch. A pretty posy: A bunch of flowers work perfectly when it comes to adding freshness, colour and charm to the table. Wicker baskets, glass bottles or ceramic pots – hold the flowers in any. Or how about a non-fussy green plant?

holiday or dried leaves from the neighbourhood park: bring in the outdoors. As the seasons change, you can change these items too.

in a neat order, place a magnifying glass atop a book, or flaunt a statement jewellery piece. Your choice of items will add a dramatic, personal depth to the table.

Boxes and bowls: Go with a matching set or mix things up. Either way, they will lend a major perk and can hold anything from markers and pencils to confetti and candies.

Metallic touch: Gold, silver, copper, irrespective of which tone you’ve going for in your living room you can always add a little bling to the table.

A personal touch: Want the table to reflect your hobbies, likes and passions? Arrange the paint brushes

Paperweights: No, they are not outdated - in glass, metal or crystal they make for decorative elements.

GET INVOLVED Is there a get-together theme or décor that you’d like to learn more about? Email us on editorial@yourfoodmag.com to let us know, and we may just publish it in an upcoming issue.

Keep it natural: Shells and corals collected on a beach

Yourfoodmag.com

JANUARY 2016

YOUR WORLD INTERVIEW

Travel with us to Cape Town and

aspire to make lovely food memories

& Spa and relish Tex-Mex dishes. Plus, we make a few food resolves.

‘Coffee Special’ edition we invite you

Our regulars will guide you to

to share a cup with us. Join us as

lovely shopping, dining, travelling

we use coffee to bake muffins and

and cooking experiences.

meringues. We’ve even added the

We wish you a lovely 2016.

star ingredient to a marinade! We’re

Until we meet again,

also dressing up our coffee tables

Eat well, read more & share widely.

with charming toppers like trays, boxes and lanterns. In an interaction with Umang Suri, Group CEO, Capital Rob Draper at work Artworks from Rob Draper’s collection

THE ARTISAN CUP

Rob Draper’s canvas is a simple coffee cup. Armed with pencils and pens he works his magic on the regular cups, transforming them into works of art. We learn more about his passion of inking the discarded.

How were you able to visualise the coffee cup as a canvas? I really enjoy the challenge of creating time consuming, elaborate works onto throwaway objects, and the coffee cup happens to be one such item. How many do we see every day, thrown away and discarded? It seemed fair enough to give an odd few another lease of life.

Do you remember your first work and how it came to be? I always carry a sketchbook with me to jot down concepts, ideas, notes, etc. but it so happened that one day I didn’t have it close at hand. I had just finished a coffee so the

Words AANANDIKA SOOD

ob Draper has transformed the humble coffee cup. With a touch of his pen this UK-based artist has elevated the status of the cup to a piece of art. Designer and illustrator rolled into one, Rob specialises in hand lettering for branding and identity, retail and apparel. Passionately creative about lettering, his story started with a discarded coffee tumbler, the absence of a notebook and an urge to give shape to an idea brimming in his head. Read on to find out more about this creative genius, who believes in pushing boundaries and who has been busy leaving his impression on things both, permanent and disposable.

Titled: Rise and grind

How did you develop your style of art and how has it evolved over the years? I think it has developed very naturally. The more I have done, the more I get to grips with the curves of the surface and the more I’m able to experiment with further detail. However, as a freelance designer and artist - fitting my work in between client projects does get challenging.

36 JANUARY 2016

Yourfoodmag.com

Group we learn about UAE’s affair

Purva

Administrator Maria Nunez JANUARY 2016

Editor Purva Grover Cape Town’s most-loved mountain, the Table Mountain provides stunning views of just about the entire Peninsula!

YOUR WORLD TR AVEL

Editor-in-chief Mohammed Ahmed

THE CAPE OF GOOD FOOD

BOS ice tea, the good, cold version of Rooibos

Swim with the waddling African penguins at the Boulders Beach

CEO Nick Lowe

With world class coffee and cuisine amidst staggering natural bounties, Africa’s gourmet capital, Cape Town, is the place to be. Its ‘rainbow’ cuisine is a gastronomic delight and offers something for every palate and pocket. Words NASRIN MODAK-SIDDIQI

ere’s why you should go to the other hemisphere to the point where the two oceans meet. Wedged between the scenic Cape Fold mountains and the icy Atlantic Ocean, Cape Town is about picture perfect landscapes, adventure trips and wonderful food encounters. By day, witness the camaraderie between people enjoying Shisa

JANUARY 2016

Nyama (a BBQ where people come together to grill meet in an open fire) at Mzoli’s Place in Gugulethu. Here, on weekends, hundreds of people from all cultures socialise, listen to music and eat. All you need to do is pop into a butchery, buy your meat and let the cooks grill it for you over wood or coal for that impeccable smokey flavour. Meanwhile, have a drink, relax with a book as you

have mielies off the cob, or just people watch. At night, enjoy a sumptuous meal at either the V&A Waterfront, or Hout Bay, or take a stroll down Long Street and Kloof Street to see the variety of foods that Cape Towners enjoy. From Congolese to Greek and Brazilian and Korean, you’ll be spoilt for choice. In Cape Town, eating out is the norm. The dining options are mood-

Yourfoodmag.com

driven – scenic mountains, deep blue oceans or eclectic cityscapes – pick your view! There are plenty of fine dining establishments and South African chefs are highly regarded globally. Its rainbow cuisine has emerged from several waves of colonisation and immigration by the Dutch, German, French, Italian,

Greek and British and their IndoAsian slaves; they all brought their culinary delights with them. That’s why an array of spices such as such as nutmeg, allspice and chili peppers are used in Cape cooking. The city reflects many eras with its modern skyscrapers, old colonial buildings and art deco blocks. Start

Yourfoodmag.com

your exploration with bacon maple peanut butter croissants from Jason Bakery in Bree Street or freshly-baked cappuccino muffins at the in-house bakeries at SPAR supermarkets. Café Frank’s lunch plates are awesome! If you are near Kalk Bay, walk into Olympia Café for a stunning array of pastries, bread and breakfast. If you

JANUARY 2016

Managing Partner Fred Dubery Chief Financial Officer Kim Bacon

With thanks to Pauline Francis, Yousef Ara, Apoorva Agrawal, Megha Sharma, Ignacio Urrutia Published by Phoenix Digital Publishing Clover Bay Tower (2nd Floor), Business Bay

P.O. Box 123997, Dubai, United Arab Emirates yourfoodmag.com The publisher doesn’t accept any liability for errors or inaccuracies in this magazine. All content is updated to the best of our knowledge. All the information contained herein is general, and readers are advised to consult a specialist before acting on any advice provided here. Registered with DED Trade License No: 736432

January 2016: A glance at what awaits.

JANUARY 2016

Yourfoodmag.com

SUITE

1118

TA BLE FO R SI X FO I E GRA S TE RRI N E UN LI M I TE D D A RE D E VI L M A RT I N I S S URPRI SE BI RTHD A Y T A RTE TA X I S A T 1:00A M

LADIES NIGHT EVERY WEDNESDAY AT PARK HYATT DUBAI. Overlooking the enchanting Dubai Creek, The Terrace hosts a resident DJ ever y Wednesday where ladies can enjoy free flow of beverages for AED99. Select from an array of cocktails artfully crafted by our skilled mixologist. To learn more, visit dubai.park.hyatt.com

NURTURE TO NATURE Pantry Café has made it it’s mission to get children interested in fresh and natural ingredients. Homegrown, their ongoing campaign, aspires to encourage the kids to create their own garden and eat more fruits and vegetables. The kids who dine at the café will be provided with a kit that will include everything they’d need to start their own small garden pot. Gardens are living laboratories where interdisciplinary lessons are

drawn from real life experiences, and such activities will encourage the kids to become active participants in the process of growing, eating and appreciating homegrown food, as well learn more about healthy foods via observing, discovering, learning and of course, planting! On during the entire month of January at their two outlets; 04-3883868 (Wasl Square) and 045587161 (Business Bay), pantrycafe.me

STREET CHARM

Picture a night spent on the bustling streets of Tokyo – full of life, pop-up shops, exuberant dancers and lovely dishes! At Toko Dubai, Vida Downtown, you can indulge in a Night Buffet, every Tuesday. The exclusive Yugure Menu for the nights offers appetisers like Chicken Yakatori, dim sum choices including mixed seafood or jade dumplings, followed by mains like Braised Beef and Pickles, Japanese Angus Burger and BBQ Duck and Cucumber. End your meal with ice-cream scoops from their Mochi selection. For Dh195, every Tuesday, 7pm to 10 pm; +97144428383; toko-dubai.com

JANUARY 2016

Yourfoodmag.com

A LUXE, TERRACE HANGOUT Taj Dubai’s latest offering, Treehouse, promises to be a definitive lounging destination for those who wish to revel in opulence. With it’s rich renaissance décor, lush furnishings and ornate trees, this decadent terrace lounge is styled

YOUR GUIDE WHAT'S ON

as a house turned inside out. Guests are invited to enjoy an eclectic mix of bespoke drinks and luxurious bites, all within the grandeur of the Burj Khalifa’s radiant silhouette. Open 10pm onwards; +9714438 3100, facebook.com/TAJDUBAI

BAKED GOODNESS Paul Bakery & Restaurant has opened up its new outlet at Fujairah Mall, Fujairah Commercial Complex: providing the visitors a chance to relish their exquisite range of French breads and pastries and salads and sandwiches, special breakfast menu including croissants and egg dishes, amongst other delectable goodies. Open 8am onwards; +97192234723, facebook.com/ PAUL1889.arabia

TE X T: JA MES RE YNOLDS; IM AGES: SUPPLIED

SUPERFOODS, ANYONE?

GENTLEMEN ONLY! Ladies’ Night are passé! At Talise Ottoman Spa, Jumeirah Zabeel Saray, every Wednesday, the men are invited for an ultimate spa experience. The Gentlemens’ Nights offer a 45 minute signature Hamman massage, and a 30 minute back and head massage each; plus a selection of refreshments. For Dh555, 5pm to 9pm; +971 44530456; jumeirahzabeelsaray.com

Yourfoodmag.com

Ripe Farm Shop brings to you it’s wide range of Sunfood superfoods like chia seeds, cacao, maca and goji berries powder, coconut wraps, acai and wheatgrass capsules, and more. Superfoods are a great way to add a nutrient-dense kick to any dish, especially smoothies, soups and salads. Get them home-delivered by ordering online or drop by at the shop. Prices between Dh10 and Dh320; +971443807602; ripeme.com

TIME TO REWIND Every Monday, swing to the classics of ‘80s and ‘90s at Inka Restaurant & Lounge, Sofitel Downtown. The rhythms will be presented by the restaurant’s in-house DJ Sarikaya and saxophonist Marcisax. Along side the tunes, savour authentic Peruvian dishes like Sea Bass Al Horno and Mushroom Quinoto, or gorge on desserts like the Peruvian Mess and Passion Fruit Suspiro. Plus, enjoy a 50 per cent off on the drinks menu. ‬‬‬Every Monday, 5pm to 8pm, + 97143469295; inkadubai.com JANUARY 2016

Ajman the perfect getaway... Escape to a ďŹ ve-star luxury oasis, that is only a short drive away from Downtown Dubai, on the shores of the Arabian Gulf. Complete with a 500-metre, white sand private beach, Kempinski Hotel Ajman is tailored to meet your heartâ&#x20AC;&#x2122;s every desire.

YOUR GUIDE PRODUCE PICKS

SPINACH

TE X T: NA SRIN MODAK-SIDDIQI; IM AGE: SHUT TERS TOCK

Remember Popeye’s favourite power boosting secret? Well, that should indicate how fuelled the vibrantlooking spinach leaves are. Fiction aside, they are loaded with more nutrients per calorie and without a doubt top the charts of world’s healthiest vegetables. These flat, spade-shaped foliage are rich in vitamins and minerals (their nutrition chart factually just goes on and on). The high concentrations of vitamin C, iron, glycoglycerolipids, carotenoids and flavonoids keep you well protected against inflammatory issues, oxidative stress-related troubles, cardiovascular problems, bone complications, and cancers – in one go. And it has omega-3 fatty acids too! Interestingly, the humble flowering plant that signals the onset of spring had originated in Persia (Iran), made its way into China in the 7th century through the king of Nepal and was brought into Europe by the Moors in Spain. Quite a journey! And in the 16th century, it was

Yourfoodmag.com

such a favourite of Florence’s historical figure Catherine de Medici that when she married the king of France, she brought along her own cooks, who could prepare spinach the ways that she liked. Since then, the dishes prepared on a bed of spinach are referred to as ‘a la florentine.’ Eat it raw, steam it, sauté it, bake it or blend it in soups – spinach is versatile. Whether it is the crisp, curly leaved one or the flat, smooth one, the slightly mild sweet taste fits right into your salads and sides. Or you could just make a salad exclusively of baby spinach – with pine nuts or soft cheeses like ricotta and feta. Think layers of creamy spinach for your lasagna dinner. Actually, spinach’s flavour becomes more acidic and robust when it is cooked so it is best to boil it for a minute to reduce its concentration of oxalic acid. Besides, the texture and green colour is lost when the leaves are processed. And as you read this, food scientists are continuously coming up with more health benefits of these gorgeous greens. Go ahead, treat yourself to some green goodness!

JANUARY 2016

YOUR GUIDE BEST BUYS

TE X T: PURVA G ROVER; IM AGES: SUPPLIED

COFFEE COMPANIONS

We all love a cup of coffee. A few like waking up to the smell of beans, many spice up their conversations with it, still many more call it their perfect companion at work, a few turn into philosophers while it brews, a handful sign business deals over a cup and a huge bunch just lay back and sip their dose of caffeine. Here are a few coffee essentials that may enhance your experience. 1. Keeping tea or coffee fresh whilst being a stylish addition to any kitchen or coffee table, these storage tins are an essential piece of kitchen chic. Add a bright spark to your space as you store cookies in them! Complete the look with tea towels and mugs; marksandspencer.com 2. Whether you're furnishing your beach house, your city apartment or your 3-bed semi, this gorgeous bleached

Yourfoodmag.com

old pine coffee table with trestle leg will be a fabulous centrepiece of any living room; one.world 3. Add the perfect finishing touch to your hot drink with this set of stencils from Barista & Co. Made from stainless steel, this set of three is perfect for adding charm to a latte, cappuccino or hot chocolate. The three quotes include ‘wake up’, ‘hot stuff ’ and ‘made with love’, ideal for any occasion, simply sprinkle chocolate or cinnamon through onto frothed milk. amara.com 4. From the Ashley Thomas At Home range, come the pretty tins to store tea, coffee and sugar, oven gloves, flour shakers, cake stands, cake tins, tea pots, aprons and more. Perfect accessories if you wish to create a floral look; debenhams.com JANUARY 2016

A TEX-MEX TREAT

In the spotlight: Loca, Dubai Marine Beach Resort & Spa. Takeaways: Fun ambience, plenty of choices, lovely dishes. Words KIM BACON

Rich, deep brown woods with interesting modern lighting in greens, ambers and reds is the base of the wonderful ambience at Loca. This great sized venue has a casual bar area on one side, with high tables and chairs, self-serve drink pumps and TV screens showing a variety of sports channels, whilst the other side offers a more upmarket feel with a proper dining area. We arrived relatively early for dinner and there was already a buzz around the place, people chatting, laughing and enjoying the live sporting action on the big screens. I got the impression that although the bar is attached to a hotel, it was not the holiday makers filling this trendy venue but the expats who visit this haunt regularly. The menu has a vast amount of the traditional Tex-Mex dishes plus an array of Latin American offerings. We opted for the original Guacamole to start, along with Jalape単o Locas. The guacamole was made at the table and the staff asked us how spicy we would like it to be, adding the right amount of chillies for the desired effect. Served with a fresh and zingy salsa and corn tortilla chips, the guacamole was the best I have had outside of Mexico! Perfectly creamy with the right amount of texture from the chillies, onion and coriander, we demolished it within minutes. The jalapenos were filled with delicious oozing Oaxaca cheese and coated in crushed tortilla chips, served with a sour cream and coriander dipping sauce. A little spicy but not ferocious, these little treats were delicious. My dining partner ordered the Tacos El Codero with crispy shells. He was served two crispy tortilla shells filled with tender, juicy meat from the leg of the lamb topped with some fresh

Loca, the wonderful interiors Tex-Mex dishes that you will love

Guacamole

JANUARY 2016

Yourfoodmag.com

YOUR GUIDE TRIED-AND-TESTED

herbs, a little salad and red onion. These messy tacos were great fun to eat, the contrast of the warm succulent meat against the crisp cool vegetables was a sheer delight. To be diverse, I ordered the complete opposite and went for the Tamales El Rancho. For those who are not familiar with tamales, these are made from masa dough which is traditionally steamed in a leaf or corn husk, which is exactly how it was presented to me in Loca; two tamales sitting on the corn husks that had been used for the cooking process. Generously filled with scrumptious flaky adobo beef tenderloin and smothered in enchilada sauce and cheese, I was in heaven! Both mains were served with a small bowl of rice and a small bowl of beans. Whilst the bowls seemed quite little, the portions were actually more than enough and we struggled to finish the sides, which, in keeping with the rest of the meal, were enjoyable! We ordered the Banana Empanada for dessert and were met by a colossal banana turnover! Deep fried goodness, filled with banana, drizzled with strawberry sauce and a touch of cinnamon with a scoop of creamy vanilla ice cream on the side. The exterior was not greasy or too dense and the strawberry flavour lifted the banana to another dimension, with the cinnamon just adding a hint of spice to make the dish a little more interesting. What more could one want at the end of an amazing dining experience? I struggled to be honest, I had more than filled my tummy, but my dining partner didnâ&#x20AC;&#x2122;t have the same issue and polished off the lot!

Kim Bacon, editorial rep, Your Food Mag

NEED TO KNOW Where: Loca, Dubai Marine Beach Resort & Spa; 04 3461111 Ambience: Fun-filled Food: Lots of great choices Service: Friendly, knowledgeable staff Damage: Meal for two, Dh400. Verdict: Must-go

GET INVOLVED Would you like to be our reader restaurant reviewer? Email us on editorial@yourfoodmag.com to tell us why youâ&#x20AC;&#x2122;d like to be considered, in 50 words or less.

IM AGES: SUPPLIED, SHUT TERS TOCK

Tamales El Rancho

Yourfoodmag.com

JANUARY 2016

YOUR GUIDE FE ATURE

THE BIG, ROUND INDIAN MEAL Sweet and salty, bitter and spicy, sour and pungent – imagine the fusion of these eclectic flavours in various dishes from one region coming together to form one meal. That’s the thali for you. The great Indian thali has made its presence felt in the UAE dining scene and the foodies are loving it. Words NASRIN MODAK-SIDDIQI

Tamil Thali Served on a banana leaf to let the chlorophyll mix with the food, every morsel is fresh. Since there are many food items, a strict serving pattern is followed so the diners are conditioned to look for a particular item at the same position always. It starts with placing the payasam (rice and milk based sweet) on the bottom right, and then moving anti-clockwise with cucumber raita, followed by a sweet chutney, two dry vegetables, a gravyladen vegetable made with lentils followed by a curry leaf chutney (to aid digestion). On the left is a sweet, mostly boondi laddu (sweet chickpea

JANUARY 2016

The essence of a thali is to serve different flavours on one single plate so that one’s meal is balanced

balls) or mysore pak (gram flour fudge) adjacent to fried medu or dal vadas (lentil fritters) and crunchy papads (poppadum). The main course rests in the middle of the bottom half with toor dal, dollops of ghee and rice with sambhar, rasam (spicy stews) and curd. Ending a meal with curd rice is a must. Malvani Thali Like from many regions around the world, this coastal treat too includes seaside staples - rice and seafood. Even the breads like bhakri, dosa or vade are made from rice flour. The dry dishes include fish kolame che sukke (prawns made in a semi-dried gravy), and matke chi usaal (sprouts in a gravy). Waran (plain dal spiked with cumin) is enjoyed as a palate cleanser. Next comes the mutton or lentil curry, which is thicker and spicier. Last is the sol kadi – made from local fruit kokum and coconut milk, and is a watery palate cleanser that tastes divine. Dessert is eaten with the meal and is usually a traditional treat of kheer, modak (coconut and jaggery stuffed steamed dumplings) and dhondus (a cake made in the monsoon using cucumber, semolina, jaggery and peanut). Bohri Thaal It’s about respecting food so never make it wait. Once all the diners have settled around in a circle, the thaal (a plate big enough for eight people) is placed on a tarakti (stand). The youngest participant offers salt on his palm, the oldest takes a pinch, and rest follow. This is to get the saliva going. The process is repeated at the end, as salt also acts as an antiseptic. The meal alternates between sweet and savoury and the eldest member takes the first morsel of every course.

IM AGES: SHUT TERS TOCK

hali means a plate. Just that. A simple round platter that one uses to serve food. In the Indian subcontinent, the thali is ubiquitous and much loved. It is the essence of serving six different flavours on one single plate so that your meal is balanced, and yet no two thalis are the same. Their dishes vary from region to region and are curated to form a balance of flavours. Served in small bowls, placed along the borders of the plate, a typical fare includes staples like rice, dal, roti, papad, curd, chutneys and pickles. Vegetables and non-vegetarian preparations have a presence too, and one must finish with a sweet dish. Refilled until you stop, the meal is undoubtedly satiating. So if you haven’t had a thali yet, it’s about time you do. Thalis are often referred to by the region the food belongs to – like a Rajasthani Thali, or Bora Thaal or a Tamil Thali. Everything from which metal plate to how you place the bowls, to how you serve the food has a rule that must be followed. Start with these.

Yourfoodmag.com

First comes the sodanu (100 rice grains) cooked in sugar. It is time for the kharas (savoury), which could be minced chicken kebabs, tandoor, pattice (cutlets). Second servings are not allowed nor is skipping a course. The idea is that there is so much food that there must be no wastage. Next is a sweet dish such as mango soufflĂŠ or malai khajla followed by thick gravy dish such as raan. The main course is usually a rice dish khudal palidu, (toor dal and rice) and bhartu (aubergine mash) with yoghurt, kheema (meat mince) and fried papad. Condiments include dry-fruit pickle, date chutney and orange pickle. At the

Yourfoodmag.com

end, the youngest offers to make the eldest wash his hand, pouring water from a vessel called chilum chi lota. Bengali Thali This too is served on a banana leaf or sometimes in earthen ware, or bell-metal utensils. The first bite has to be karela bhaja (bitter gourd fritter) to cleanse the palate. Or it could be the shukto (Bengali style mixed veg curry) eaten with salt and ghee. The second course includes a platter of fried bhajas (fritters), including the ones made with potato and aubergine. This is savoured with dal and followed by ghonto (curry with

vegetables) that is eaten with rice. The bread is called lucchi and is preferred for dinner. Bengalis love their seafood and so you must know that the nonveg serving of the ghonto comes with a fish head. Next comes jhol, a watery curry made with panch phoran (Bengali 5-spice). Mangsho is a richer curry, and eaten with rice. On special occasions, kalia (rich Mughlai-influenced curry with tomatoes, onion, garlic) is served. Once you are done with the curries, head for the papad and have it with chutney. Next, a divine serving of misti doi (sweet yoghurt). The meal must end on a sweet note and Bengali milk-

JANUARY 2016

One: Go on an empty sto

YOUR GUIDE FE ATURE

An opulent meal

Served in small bowls, placed along the borders of the plate, a typical fare includes rice, dal, roti, papad, curd, chutneys and pickles, and a sweet dish

based sweets like rossogulla, rasmalai or chanar payesh are notorious for being incredibly sweet. Last but not the least - Calcutta paan, of course! Asamese Thali This lesser known region of India is getting a noteworthy stamp of approval from global foodies. The Assamese plate kahor thal is made of an alloy metal called kanh (found only in the north-east). Its royal version is called maiheng kaahi and is a high plate with stands for bowls. The size of the serving plate decides the rank and respect of the member of the family. One seats on a bor peera, a low lying seat of about 4 to 6 inches in height and is expected to eat from the plate and drink from one's own ghoti and gilas (a personalised copper water jug and glass). The meal starts with a dish called khar that is made with dried banana skin. This is followed by fish or bilahi boror tenga (sour curry with dal fritter), pura (barbequed/smoked meat or fish). Fish is very important to the cuisine and rice is a staple. One of the favourite dishes is ponto bhaat –that’s rice soaked overnight in buttermilk and then drizzled with mustard oil, onion and chillies. The cuisine gives equal importance to green leafy veggies called xaaks. Bhaat or steamed rice is served with dal, khaar, sour fish curry and mandxor jol (fried chicken). The accompaniments include chutney, some fries (of various vegetables), pitika - a side dish (usually a mash) and achar (pickle). Accompanying are sweets called pithas that come

JANUARY 2016

in various ingredient blends. Tamul (betel leaves) is offered in end. Rajasthani Thali Simple yet royal, this elaborate platter is a brilliant play of flavours. The cuisine depends heavily on millet, grains and pulses. The breads are a lavish spread of rotis, pooris, kachauris and parathas. Dollops of fresh ghee laden dal (cooked lentils), baati (Small, round deep-fried breads) and churma (unsalted baatis crushed and mixed with ghee and sugar) are a meal in itself. The platter includes a variety of vegetarian curries and dals. Panchmela dal (five lentils dal) and panchmela sabzi are delectable treats. Gatte ki sabzi (gram flour nuggets boiled and cooked in a flavourful gravy) is a staple. There will be bundi ki kadhi (fried chickpea stew), mangodis (moong dal nuggets), gatte ki kadhi (gram flour nuggets in a stew), papad ki sabzi and ker sangria (bean and berry veggie). There’ll be plenty of salads, papad, pickles and chutneys and steamed rice or pulao too. For the meat lovers, laal maas (red mutton) is a fiery specialty you wouldn’t want to miss. Safed maas (white mutton) is another classic. Wash it down with buttermilk, lassi (sweet yoghurt smoothie), or thandai (flavoured milk) and head straight for desserts including imarti (deep fried Bengal gram dipped in a sweet syrup), malpua (crisp pancakes), moong dal halwa (green gram dessert), goond ke laddo (edible gum balls) or ghewar (disc shaped sweet made from flour and soaked in sugar syrup).

At Ananta, no single aspect of the thali is a regular fare: presentation, flavours or the origin of the dishes (Geographically speaking, each thali is a ticket to the royal kitchens of Lucknow, Rajasthan and Hyderabad). Also, the chefs aren’t shy to experiment (Amrut Aur Tarbuz Ki Subzi: ripe guavas and fresh watermelon meet in a curry that bears a hint of ginger and turmeric). Not everyone can get the curious permutations in fusion dishes right, especially when playing with the age-old recipes but here the chefs have mastered the same. We savour the vegetarian and non-vegetarian thali; our starters and desserts come in separate platters, whilst the main course is presented in tiny bowls on a platter with a banana leaf at its base. Vegetarian Thali: Spinach, chickpeas and figs may sound like an unusual batter for kebabs (Palak Aur Anjeer Ke Kebab) but not when laced with blades of mace and saffron. Cottage cheese patties stuffed with mashed potatoes and nuts (Dudi Sharkara Kebab) are a lovely alternate to the standard Paneer Tikka. A sweet corn kebab (Bhuttey Aur Pithor Ke Kebab) with a melange of spices leave one asking for more of the third (and last) pan-grilled starter. Other than the fruity concoction curry, the two other tiny bowls that form the main course hold a curry of cottage cheese balls (Paneer Lavang Latika) and a lady finger curry cooked in a turmeric-scented yoghurt based gravy (Bhindi Kaliya). The former is infused with milky, nutty goodness; think khoya stuffing and a cashew nut gravy whilst the latter is an interesting alternate to the regular, crispy version of the green: plus, the achari (pickled) masala (spice) stuffing demands respect for the vegetable. Non-Vegetarian Thali: As the freshly minced lamb kebabs (Galouti Kebab) melt in our mouth, we’re reminded of the very origin of this dish: created for a Nawab of Lucknow who lost all his teeth but not the passion for meat! Marinated in cheese and hung yogurt,

Yourfoodmag.com

omach. Two: Make sure you can indulge in a nap, post-meal. In the spotlight: Indian thalis at Ananta, The Oberoi and Spice Kraft. the jumbo prawns (Shamshi Jhinga) have a lovely aftertaste of peppers and pomegranate. Duck breast marinated in a curd-based yellow marinade (Duck Khara Sena) is the nutty-milky alternate for meat eaters. Dum means ‘to breathe’ and our first main, the baked baby chicken filled with spiced chicken mince and topped with a dum gravy (Aamra Murgh Musallam) wears an aroma that justifies the use of the technique! Next up are the prime cuts of lamb simmered overnight in its own stock (Shahi Nehari) – and flavoured with the traditional hara masala, comprising coriander and mint, amongst other herbs and spices. Turmeric and yellow chilli lend a pungent flavour to the nutty, spicy gravy prawn dish (Jhinga ka Salan).

KNOW-HOW Where: Ananta, The Oberoi, Business Bay, Dubai; 045597889 Ambience: Rich interiors Food: Lots of great choices Service: Friendly, knowledgeable staff Damage: Dh375 per person/ per thali (set menu) Verdict: Must-go

A budget choice What’s comfort food for a vegetarian who loves his Indian meal? The answer lies in the North-Indian (Punjabi) thali at Spice Kraft. The tiny bowls in this version bear a stamp of humble dishes that one can indulge in on a daily basis, and whilst the curries and dry vegetable items wear no fancy frills they boast a potpourri of Indian spices. Chickpeas, a mainstay in a Punjabi meal (Pindi Channa), cooked in a tomato gravy are a perfect tribute to the roasted, grinded Indian spices. Kadi, the gram-floured and yogurt based curry is cooked differently in each home, the one we taste here (Punjabi Dahi Kadi) is a creamy and appropriately sour version of the dish; complete with an onion pakoda. A medley of vegetables (Veg Kohlapuri) tossed with cumin seeds in a spiced semi-gravy is best eaten with a fresh, off the tawa roti. A smooth spinach gravy with cottage cheese cubes (Palak Paneer) is just what you might want to eat on a slightly cold day. The chefs here aspire to offer a meal, which is as good as one cooked at home, and they do a great job at that! Plus: The thali comes with a bowl of yogurt, two portions of bread (tandoori roti), salad and poppadum and chutney. The dessert for the day was a Jalebi, fortunately just one piece and mildly sweet in taste. Two other thali options here include the Gujarati and Jain versions. The takeaway thalis (in boxes) are quite loved too. The Gujarati thali features a snack, three vegetable, dal, kadi, rice, roti, salad and dessert. A few items in the thali may vary depending on the vegetable of the day. KNOW-HOW Where: Spice Kraft, JLT, Dubai; 043635329 Ambience: Simple, basic Food: A vegetarian’s delight Service: Friendly, knowledgeable staff Damage: Between Dh22 and Dh25 per person/ per thali Verdict: Must-go

GET INVOLVED What is your favourite place for eating the Indian thali in the UAE? Email us on editorial@yourfoodmag.com to share your experience.

Yourfoodmag.com

JANUARY 2016

TE X T: PURVA G ROVER & NICK LOWE; IM AGES: YOUR FOOD M AG

Plus: Each thali comes with a bowl of yogurt, a helping of biryani (subz or gosht), a bread basket (we particularly enjoyed the flaky version that was kneaded with milk), and papads, pickles and chutney. The dessert sampler comprise Jalebi, Kulfi and Ras Malai; we couldn’t stop raving about the kulfi, a condensed milk preparation. Also, this dessert sampler was worth many Instagram likes. Not a single item on the menu, conflicted with the other in terms of flavour, aroma or cooking techniques. Interestingly, they wore different hues too.

❉■❇❂❁▼▲✿❁❂❃❄❅❆❇❈❉❊❋●❍■❏❐❑❒▲▼◆❖◗❘❙❚❀✑✒✓✔✕✖✗✘✙✐✍✝✻✽✼✛✌✎✏ ★✩✪✫✬✭✮✯✰✱✲✳✴✵✶✷✸✹✺❞✁✠✃✄☎✾✆☛✈✉✿☞❛❝❜✚✜✞✟

abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? œ®ß†¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›ﬁﬂ‡°·‚—±”’»ÚÆ¯˘¿ ”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" €$€£¥₩฿руб

italic_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? œ®ß†¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›ﬁﬂ‡°·‚—±”’»ÚÆ¯˘¿ ”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? øπœ®ß†¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›ﬁﬂ‡°·‚—±”’»ÚÆ¯˘¿ ±”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

d_italic_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? øπœ®ß†¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›ﬁﬂ‡°·‚—±”’»ÚÆ¯˘¿ ±”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

d_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? œ®ß†¨¥`¡™£¢§¶•ªº–“‘«…æ÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜ØŒ‰Íˇ¨„˛Á¸`⁄‹›ﬁﬂ‡°·‚—±”’»ÚÆ¯˘¿ ±”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

d_italic_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? œ®ß†¨¥`¡™£¢§¶•ªº–“‘«…æ÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜ØŒ‰Íˇ¨„˛Á¸`⁄‹›ﬁﬂ‡°·‚—±”’»ÚÆ¯˘¿ ±”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

nsed_light_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? œ®ß†¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›ﬁﬂ‡°·‚—±”’»ÚÆ¯˘¿ ’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

ensed_medium_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? œ®ß†¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›ﬁﬂ‡°·‚—±”’»ÚÆ¯˘¿ ”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

ensed_bold_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? øπœ®ß†¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›ﬁﬂ‡°·‚—±”’»ÚÆ¯˘¿ ±”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

ght_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ LMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? ¬µ˜øπœ®ß†¨√∑≈¥�`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ ”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $‚Ç¨¬£¬•‚Ç©‡∏ø—Ä—É–±

ghtItalic_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ LMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? ¬µ˜øπœ®ß†¨√∑≈¥�`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ ”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $‚Ç¨¬£¬•‚Ç©‡∏ø—Ä—É–±

abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ LMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? µ˜øπœ®ß†¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ ”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $‚Ç¨¬£¬•‚Ç©‡∏ø—Ä—É–±

talic_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ LMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? µ˜øπœ®ß†¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ ”’»ÚÆ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $‚Ç¨¬£¬•‚Ç©‡∏ø—Ä—É–±

Start the weekend in the atmosphere of elegance and sophistication with Giornotte’s award-winning Friday brunch.

From freshly shucked oysters to hand-pulled noodles, Giornotte Friday brunch at The Ritz-Carlton Abu Dhabi, Grand Canal returns in the new season with over 30 live cooking stations as well as a dedicated dessert room in Dolce café. Linger longer with an after-party at Sorso Bar with a selection of handcrafted beverages and resident DJ on the decks. Starting at AED 300 ++ per person.

For more information and reservations, please contact 9712-818-8282 or e-mail abudhabi.restaurants@ritzcarlton.com.

YOUR KITCHEN

TE X T: CHRIS TOPHER DRIVER , HE AD CHEF, D&A , JUMEIR AH BE ACH HOTEL ; IM AGES: SUPPLIED, SHUT TERS TOCK

EGGS BENEDICT

Serves 4 Ingredients • 4ltr water • 100ml white vinegar • 100g salt • 10 whole eggs • 4 English muffins • 8 slices English cooked ham (chicken/turkey/beef) • 20ml cooking oil For Hollandaise: • 6 egg yolks • 400g butter, melted • 1 lemon • Salt and white pepper, to taste Instructions: 1 For Eggs Benedict, get the water on high heat and season with the vinegar and salt. This is for poaching the eggs. 2 While the water is heating up, make the Hollandaise sauce. In a mixing bowl, place the egg yolks and a small tablespoon of the egg poaching water. Whisk this vigorously while setting the bowl on the pot of water so that the eggs slowly cook. Whisk until the mixture starts to turn lighter yellow and starts to thicken, being careful not to overcook the eggs while whisking. To avoid overcooking, you can alternate on the water and off. Once the mixture is a light yellow, start to add melted butter, very slowly at first, ensuring you are whisking quickly enough to incorporate the butter as it is being added. Once a nice emulsification is created, you can speed up with the adding of butter. If the mixture is too thick (once you have half the butter in), you can return to the heat for a few seconds to keep the

Yourfoodmag.com

egg temperature up. If too cold, the mixture can split as well. Once all the butter has been added, add the juice of half a lemon and season with salt and pepper to taste. The egg yolk should be buttery and lemony, with a faint egg taste. If there is too much egg taste in there, add more salt and lemon juice. The consistency should be slightly thick but not clumpy. Reserve the sauce in a container with baking paper or plastic wrap placed directly on the surface or a skin will form. Do not use foil. 3 For service, once your water is boiling, break the eggs and place, individually, in smaller bowls and then spoon into the boiling water. When the eggs are in the water, the temperature cools down and stops boiling. Turn the heat down to medium-high and stir gently, ensuring the eggs are not touching. Cook about 4-5 minutes for a soft poach, 7-8 for medium and 10+ for a hard poach. Ensure that the water does not boil too vigorously or the eggs can break. 4 Cut your muffins in half while the eggs are poaching, toast in the oven or a toaster. In a medium pan, place the oil and bring to medium heat. Place the slices of ham in the pan and warm through. A little colour is fine, but don’t fry them up. Place the heated ham slices on the English muffin halves. Once the eggs are done, remove them from the water with a slotted spoon so that the poaching water is removed. Place them on a paper towel lined plate to soak up any errant water. Place the eggs on the ham and finally top with the Hollandaise sauce. Garnish with cracked pepper.

Recipes you’ll love to cook!

24 29

Recipes: Cooking with coffee! Prepare coffee meringues or surprise your palate by adding coffee to a savoury dish: coffee makes for an extraordinary culinary partner Recipes: The Greek breakfast Greece has a rich tradition when it comes to breakfasts, we bring to you a few favourites Quick Cooking: Your 5-minute-meal Dish up: French Toast, a classic breakfast item

Pumpkin Spice Latte More coffee recipes Page

JANUARY 2016

COOKING WITH COFFEE!

Coffee Marinated Steak Serves 4-6 • 1 cup strong brewed black coffee or espresso • 1 ½ tbsp Dijon mustard • 2 garlic cloves, finely chopped • 1 shallot, finely chopped

JANUARY 2016

Yourfoodmag.com

YOUR KITCHEN RECIPES

Chocolate Chip-Coffee Muffins TE X T: YOUR FOOD M AG TE A M; IM AGES: SHUT TERS TOCK

Makes 12 muffins • 2/3 cup whole milk • 5 tbsp butter, melted • 3 tbsp instant coffee granules • 1 ½ tsp vanilla extract • 1 large egg, lightly beaten • 2 cups all-purpose flour • 2/3 cup sugar • ½ cup semi-sweet chocolate chips • 2 tsp baking powder • ¼ tsp salt • Cooking spray

Yourfoodmag.com

JANUARY 2016

Frozen caramel latte

• 2 tbsp whipped cream

4 Top with whipped cream and serve.

1 Place the espresso, caramel sauce, and sugar into a blender pitcher. 2 Blend on high until the caramel and sugar dissolve into the espresso. 3 Pour in the milk and add the ice; continue blending until smooth and frothy.

Prepare the latte with a flavour of your choice: hazelnut, vanilla, coconut, berry, peppermint, cinnamon or honey. If possible, go in for say vanilla beans instead of sauce. Stick to natural choices for better flavour.

Serves 1 • 85-90 ml (3 fluid ounces) brewed espresso • 1 tbsp caramel sauce • 2 tbsp white sugar • ¾ cup milk • 1 ½ cups ice cubes

JANUARY 2016

Yourfoodmag.com

YOUR KITCHEN RECIPES

Coffee Meringues Serves 4 • 3 egg whites • 2/3 cup powdered sugar • 1 tbsp instant coffee powder • 1/3 tsp white grape vinegar (optional) • 1 tsp corn flour (optional) 1 Line baking sheet with parchment paper. Preheat the oven to 110 °C.

Yourfoodmag.com

2 Whisk the egg whites in a large bowl until they form soft peaks. Gradually add the sugar, one tbsp at a time, whisking until the mixture is stiff and shiny. The mixture should stay put, even when the bowl is tilted. Fold in the coffee powder and if using vinegar and corn flour. 3 Spoon the meringue mixture on to the lined baking sheet, spacing them apart as they will expand slightly in the oven. 4 Bake for 45-60 minutes. Let them cool completely.

JANUARY 2016

YOUR KITCHEN RECIPES

Pumpkin Spice Latte Makes 2 cups • 2 tbsp canned pumpkin • ½ tsp pumpkin pie spice, plus more to garnish • Freshly ground black pepper • 2 tbsp sugar • 2 tbsp pure vanilla extract • 2 cups whole milk • 1 to 2 shots espresso, about 1/4 cup • ¼ cup heavy cream, whipped until firm peaks form 1 In a small saucepan over medium heat, cook

JANUARY 2016

the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly. 2 Add the sugar and stir until the mixture looks like a bubbly thick syrup. 3 Whisk in the milk and vanilla extract. Warm gently over medium heat. 4 Carefully process the milk mixture with a hand blender until frothy and blended. 5 Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Yourfoodmag.com

THE GREEK BREAKFAST

Honey-Yoghurt Waffle Sandwiches Serves 2-4 • 1tsp dry yeast • 250 ml milk, slightly warm • 200g flour • 50g sugar • 50g butter • 2 eggs To serve

JANUARY 2016

• Greek yogurt • Strawberries • Honey • Icing sugar 1 Mix the dry yeast and milk. 2 Whisk in the rest of ingredients to the yeast-milk mixture. Let the mix rest for 30 minutes. 3 Lightly grease a pre-warmed waffle iron. When the waffle iron

is hot, pour the batter into the wells of the iron. Bake as the iron directs until golden brown. 4 Take a warm waffle, spread a layer of Greek yogurt on one side. Top it with another waffle. 5 Garnish with a handful of strawberries. Generously drizzle honey over the top of the waffle sandwich. Dust with icing sugar and serve.

Yourfoodmag.com

RECIPES COURTES Y: CHRIS TOPHER G R AHA M , E XECUTIVE HE AD CHEF, E AT G REEK KOUZNA (THE BE ACH ON JBR AND M ALL OF THE EMIR ATES); IM AGES: SUPPLIED

A typical Greek breakfast is a perfect balance of an abundance of flavours, aromas and ingredients. Yes, many Greeks do have only a cup of coffee as their first meal of the day but Greece has had a rich tradition when it comes to breakfasts. Think; Freshly picked leaves, home-baked bread slices, drizzle of honey, a handful of olives and more.

Mosaiko Pancakes Serves 2-4 For Mosaiko • 125g butter • 25g honey • 100g dark chocolate • 100g cocoa powder • 180g condensed milk • 200g crushed tea biscuits For pancake mix • 120g flour • 8g baking powder • 2 eggs • 60g butter, melted

Yourfoodmag.com

• 160 ml milk • 50g honey 1 To make Mosaiko: Heat butter and honey, pour over chopped chocolate until melted, set aside. 2 Whisk cocoa powder and condensed milk using a blender. Add chocolate mix by hand mixing and then gently fold in tea biscuits. 3 Refrigerate it until firm. Cut into small cubes (1cm x 1cm). 4 To make pancakes: Mix the dry ingredients, and then add in the

YOUR KITCHEN RECIPES

wet ingredients. Mix until you get a smooth batter. Let it rest for 30 minutes. 5 Scoop the batter (as per the pancake size you desire) on to a pre-heated, lightly greased pan. Add in five or six pieces of the Mosaiko. Brown the pancake on both sides. Serve with a dollop of cream and a sprig of basil.

JANUARY 2016

Greek Omelette Serves 2-4 • 3 eggs • 50g cream • 50g olives, sliced • 50g green capsicum, finely sliced • 50g red onion, finely sliced

JANUARY 2016

• 50g feta cheese • 5g oregano, finely chopped • 10g parsley, finely chopped • 1 slice of spinach bread (4cm thick), toasted and cut into half 1 Preheat the oven to 200°C.

2 Whisk in the eggs with the cream. Add the rest of the ingredients. 3 Take the oven pan add in the mixture and bake for five minutes or until the batter rises and bears a golden colour. Serve with the toasted spinach bread as side.

Yourfoodmag.com

YOUR KITCHEN RECIPES

Poached Eggs with Salmon & Avocado Serves 2 For poached eggs • Water • 5g white vinegar • 2 eggs • Salt & pepper, to taste To serve • 75g toasted spinach bread (half slice, cut into 4cm thick) • 10g olive oil • 50g smoked salmon • 2 eggs, poached • 120g avocado

Yourfoodmag.com

• 50g baby romaine lettuce • 5g rocket leaves • Salt and pepper, to taste 1 To make poached eggs: Add water in a pot. Bring it to simmer and add the vinegar. 2 Take a slotted spoon and whirl the water (i.e. take a spoon and rotate it clockwise). 3 Crack the eggs, and gently pour them into a pan. Let them cook, until the white is just set and the yolk is runny. This should take about 3-4 minutes. Using a slotted spoon,

remove eggs from water; this is to avoid the extra water. Let them strain for a few seconds on a napkin. Season with salt and pepper. 4 To serve: Top the toasted spinach bread with olive oil and a pinch of salt & pepper. Place it in the middle of the plate. 5 Around the bread, make a bed using the smoked salmon slices. 6 Place the poached eggs on top of the bread. Decorate the plate with the greens and avocado slices. Season with salt, pepper & sprinkle with olive oil.

JANUARY 2016

YOUR KITCHEN RECIPES

GREEK COFFEE, A WAY OF LIFE! Drinking coffee is both a pleasure and ritual with the Greeks. The average time devoted to this beloved habit is at least 40 minutes! Serves 1

1 Put water, ground coffee and sugar (if used) into a 1-cup sized briki (a small typical Greek coffee pot with a long handle) on low heat. 2 Stir well with a teaspoon until all the ingredients are dissolved. Don’t stir further, this is to ensure the right kind of coffee foam if formed. Continue simmering until an outer rim ring of foam is formed. 3 Lower the heat further and watch for a foam ring, which will close and push the coffee up. Take the briki off the heat quickly before the ring closes completely. Turn the briki around for a few times until the foam settles down. 4 Pour half of the coffee with most of its foam into the cup. 5 Return briki to the heat. Simmer again until the remaining foam in the briki starts rising up. Remove before boiling. 6 Fill up the cup by pouring coffee from a height of 3-5 inches (8-12 cm) to create more bubbles on the foam. 7 Serve with a glass of cold water and a cookie if you wish.

JANUARY 2016

Yourfoodmag.com

RECIPE COURTES Y: YOUR FOOD M AG TE A M; IM AGE: SHU T TERS TOCK

• 1 demitasse cup (espresso cup) water • 1 heaped tsp Greek ground coffee • Sugar, as per taste (if required)

YOUR KITCHEN QUICK COOKING

It can be eaten at Breakfast or brunch, or as a four pm snack. If I had two extra minutes I’d add a scoop of vanilla ice cream, whipped cream or some apple compote.

TE X T: A S TOLD TO PURVA G ROVER, IM AGES: SUPPLIED, SHUT TERS TOCK

YOUR 5-MINUTE-MEAL Arnaud Espasa’s first food memories revolve around ordering French Fries at a fancy, upscale restaurant in Palais Maeterlinck in Nice, France. He was five and the fries were brought to him under a cloche. “I loved them and told the waiter they tasted better than the ones I ate at McDonald’s!” Born in France, Arnaud grew up in Italy. “I lived more than ten years in Italy and then we moved to Romania.” The 27-year-old now resides in Dubai where he works as the E-Commerce Manager for Kempinski Hotel Mall of the Emirates. He often sneaks into the kitchen to re-live his passion for food, which he shares he owes to his grandmother and mother. FRENCH TOAST • 2 eggs

• 50g sugar • 2 ½ cup milk • Vanilla, a pinch • Cinnamon, a pinch • 1 baguette (Or a two-day old bread) • 20g butter • Powdered sugar, to carmelise and garnish 1 Mix the eggs, sugar and milk together. 2 Then add in the cinnamon and vanilla. 3 Cut the baguette into thin 2 cm (0.8 in) slices and soak into the mixture. 4 Pre-heat the pan with butter and brown the bread, 3-4 minutes on each side. Add some sugar until they get caramelised and remove. 5 Garnish with powdered sugar. Serve it with fresh berries.

I have made it for My brother. I usually make it for him when we are on a vacation, he loves it! A drink that goes well with it Fresh fruit juice fits the best! I’ll be teaching this special recipe to It's a very simple, easy and fun to cook recipe for kids. I don’t have any nieces or nephews else would have loved to teach it to them. I’ll pitch the dish as Caramelised, sweet, and mouth-watering. I’ll price it at Dh38

GET INVOLVED A monthly section, where we share our readers’ favourite quick meals (under 5, 10 and 30 minutes). If you wish to get your dish featured here, drop us a line at editorial@yourfoodmag.com

Yourfoodmag.com

JANUARY 2016

Malecon presents Chef Aleixis straight out of Cuba. Join us for a culinary trip around Latin America with a sizzling selection of authentic Cuban dishes and the best cocktails in town.

YOUR WORLD Culinary inspiration for the home and beyond.

TE X T: PURVA G ROVER; IM AGES: SUPPLIED, M ARKS & SPENCER

COOK FROM YOUR HEART Le Royal Monceau, Raffles Paris, is an exciting five-star luxury hotel in the City of Lights. It re-opened in 2010 after a dramatic and complete two-year transformation by designer Philippe Starck. Art is omnipresent at this hotel, which has 149 luxurious rooms, with an exclusive service of art concierge, an art bookstore and a private art gallery. The food and drink here are an art form too – from the buzz of the Long Bar on the ground floor, to the two restaurants; La Cuisine for gourmet French fare and Il Carpaccio, a Michelin-star Italian restaurant. Not to be missed are the delicious pastries, macarons and chocolates by Pierre Hermé, known as the ‘Picasso of pastry’. So it comes

Yourfoodmag.com

as no surprise that Chef Nobu Matsuhisa has chosen the hotel as the site of his future Matsuhisa Paris fine dining restaurant in France. Renowned around the world for his signature dishes, each one a delicate balancing act of traditional Japanese recipes and South American influences, Nobu will be presenting his very personal interpretation of Asian cuisine here. He is known for putting his heart in his cooking, or kokoro, as they say in Japanese, and here too his food will be imbued with personality and feelings. This launch is scheduled for February 2016, and will offer a unique culinary experience and provide guests with exceptional lunches and dinners. Know more: leroyalmonceau.com

Global Event: Time for a cherry This month celebrate the crimson treat at the Cromwell Cherry Festival.

Theme Talk: What’s on your coffee table? Dress up your coffee table with these simple and charming table toppers.

Interview: The Artisan Cup Rob Draper’s canvas is a simple coffee cup. We chat with the artist and learn more about his work.

Travel: The Cape of Good Food With world class coffee and cuisine amidst staggering natural bounties, Africa’s gourmet capital, Cape Town, is the place to be.

Quick Chat: Bean Talk Umang Suri, Group CEO, Capital Group spills the beans on coffee consumption, the perfect coffee cup and more.

Style thy table With trays, books, & more, Page

JANUARY 2016

YOUR WORLD GLOBAL E VENT

TIME FOR A CHERRY Cherries are a super fruit. Each year, the town of Cromwell celebrate this crimson treat. Words AANANDIKA SOOD

romwell is a lovely town located in the heart of Central Otago in New Zealand. Situated at the shore of the natural beauty that Lake Dunstan is, Cromwell lends its name to a festival that celebrates the cherry; the first delicious stone fruit of the season. Held every year for a day, the Cromwell Cherry Festival celebrates everything that has anything to do with the fruit from baking cherry pies to plunging faces in them to even cherry ping pong ball races! This year the festival will be held on January 3rd at the Cromwell Mall. The day is marked for family fun. Besides the much popular baking and cherry pie competitions, the ‘count the cherries in the jar’ competition too draws in families and tourists alike. Cromwell is set amidst beautiful brown hills, dramatic gorges, fertile valleys and lovely lakes. The climate is continental with arid summers and cool, dry winters giving impetus for growing stone fruits and vines. These are then put on display during the many festivals like the Cromwell. So, whilst at the festival you

will get to sample nature’s bounty in the form of delicious sun-ripened cherries at local farms and roadside stalls, you can also visit the historic gold mining precinct, grab a bite at one of the modern eateries, and buy a keepsake at the various craft shops dotting the location. The cherry stone spitting competition is another major draw at the festival. The winner gets to represent the country in the annual Trans-Tasman Cherry Spitting Championship held in Manjimup in Western Australia. This quirky event is held in four categories: men, junior men, women and junior women in which the person spitting the stone farthest is declared as a winner. Various techniques are deployed by the participants to ensure that their stone travels far. Ranging from squat and jump to a neck thrust you get to see it all! FESTIVAL KNOW-HOW When: January 3, 2016, 11 am to 3 pm Where: Cromwell, New Zealand To know more: cromwell.org.nz/ visit-cromwell/events/communityevents/cromwell-cherry-festival

IM AGES: SHUT TERS TOCK

GOODNESS OF CHERRY • Cherries are rich in antioxidants, phytonutrients, vitamins and minerals. • The fruit is found in Asia, Europe, and North America, with Iran, Turkey, United States, Germany, and Italy leading in the production of cherries. • The anti-inflammatory property of the cherries have been found effective in reducing the risk of heart-disease. • In comparison to the sweet cherries, the sour ones are known to contain higher content of Vitamins C and A. • The wood of a few of the cherry species are prized for making fine furniture.

JANUARY 2016

Yourfoodmag.com

1. Mix all the ingredients in a saucepan except the liqueur. Bring to boil gently. 2. Add a good splash of Cherry liqueur. The filling mixture will now be quite thick. 3. Cool and refrigerate. 4. For the pastry: Beat the butter and sugar. Add the lemon juice and egg, and beat again. 5. Sift in the flour with the baking powder, and mix. If the mixture is too wet or sticky, add more flour. 6. Press ¾ of the mixture into a pie tin. Add the cherry pie filling and dot the rest of the pastry mixture on the top. 7. Bake approximately for 30 minutes at about 160 °C. (This pastry is also nice made with half flour and half cornflour.)

Yourfoodmag.com

JANUARY 2016

RECIPE SOURCE: CENTR ALOTAGONZ .COM/E VENT S/CROMWELL- CHERRY-FES TIVAL

Laurel Brent from Lake Dunstan Motel, Cromwell created the 2011 Cherry Festival Prize winning 'Cherry Pie Recipe'. Give it a try! For the filling • 500g pitted fresh cherries • ½ cup water • ½ cup sugar • 1 tbsp corn flour • Cherry liqueur For the sweet pastry • 125g butter, softened • 125g sugar • 1 tbsp lemon juice • 1 egg • 250g flour • 1 tsp baking powder

WHAT’S ON YOUR

34 JANUARY 2016

it will end up holding the remotes, keys, loose coins, business cards and menu cards too, it will lend an organised touch to the table. If not a big tray, you can go in for a few tiny trays in different sizes and shapes. Stacks: There’s nothing more charming than a pile of coffee table books. Play with the sizes, colours, themes and covers to creating an interesting stack, one that stirs up curiosity and conversations. It is also a good idea to place the family photo albums here.

Layer with a tray: It can hold gemstones, candles or artefacts. Whilst

Centre piece: Think plant, sculpture or a lantern. If you wish to keep the

Yourfoodmag.com

TE X T: PURVA G ROVER; IM AGES: SHUT TERS TOCK , G EORG E HOME AT A SDA AND M ARKS & SPENCER

Dress up your coffee table with these simple and charming table toppers; just remember not to clutter the space.

YOUR WORLD THEME TALK

Yourfoodmag.com

holiday or dried leaves from the neighbourhood park: bring in the outdoors. As the seasons change, you can change these items too.

in a neat order, place a magnifying glass atop a book, or flaunt a statement jewellery piece. Your choice of items will add a dramatic, personal depth to the table.

Boxes and bowls: Go with a matching set or mix things up. Either way, they will lend a major perk and can hold anything from markers and pencils to confetti and candies.

Metallic touch: Gold, silver, copper, irrespective of which tone you’ve going for in your living room you can always add a little bling to the table.

A personal touch: Want the table to reflect your hobbies, likes and passions? Arrange the paint brushes

Paperweights: No, they are not outdated - in glass, metal or crystal they make for decorative elements.

GET INVOLVED Is there a get-together theme or décor that you’d like to learn more about? Email us on editorial@yourfoodmag.com to let us know, and we may just publish it in an upcoming issue.

JANUARY 2016

Artworks from Rob Draper’s collection

THE ARTISAN CUP

36 JANUARY 2016

What is the inspiration behind your art? A number of things have inspired me. I love letter forms and experimenting with letters. I’m motivated by creating delicate elaborate lettering onto throwaway, disposable or unpredictable items. How were you able to visualise the coffee cup as a canvas? I really enjoy the challenge of creating time consuming, elaborate works onto throwaway objects, and the coffee cup happens to be one such item. How many do we see every day, thrown away and discarded? It seemed fair enough to give an odd few another lease of life.

Yourfoodmag.com

YOUR WORLD INTERVIEW

Rob Draper at work

How did you develop your style of art and how has it evolved over the years? I think it has developed very naturally. The more I have done, the more I get to grips with the curves of the surface and the more Iâ&#x20AC;&#x2122;m able to experiment with further detail. However, as a freelance designer and artist - fitting my work in between client projects does get challenging.

Titled: Rise and grind

Is there a process that you follow while creating your art? Very, very loosely. It always starts with a concept. Sometimes, I will just jot down an idea onto paper and then revisit it weeks later. Other times, I have a rough sketch in my head to get started or I just get started on the surface and keep going. Usually, I put in a few vertical and horizontal lines in pencil, which become my guidelines and then I start putting the ink detail in. Do you remember your first work and how it came to be? I always carry a sketchbook with me to jot down concepts, ideas, notes, etc. but it so happened that one day I didnâ&#x20AC;&#x2122;t have it close at hand. I had just finished a coffee so the

Yourfoodmag.com

JANUARY 2016

YOUR WORLD INTERVIEW

Titled: Oh Monday

QUICK BITES Are you a coffee person? If yes, then how do you like your coffee? I love coffee! It has become one of my daily pleasures and I’m not sure whether to celebrate it or be embarrassed about it! In my town, pretty much 90% of the baristas and staff at a large number of coffee shops know my order: a White Americano.

Titled: Here we go again

What are the tools of your craft? Just pens and pencil. I use the Faber Castell PITT series art pens. They give a really ‘true’ consistent black and they have a great selection of nib widths, which means I can fill in large areas quickly with a broad nib, but then I create intricate details with the XS nibs, and as the black is consistent when I finish the pieces, one can’t quite notice variations in ink tone. Which of your current projects is a personal favourite? I have so many. In a work capacity, I’ve been lucky to work with some great clients that have become friends. In a personal capacity, I think that my ‘To Go’ coffee cup range has to be a real highlight. To go from sketching

on a disposable cup to having an actual product range released is humbling and so rewarding. Which artist or whose works do you like? Too many - designers, illustrators and photographers. I love any artist who really knows their craft and pushes the boundaries. I resonate with the artists who create works because they feel they need to, regardless of the purpose or money behind it.

Do you have a favourite coffee mug? What’s on it? Kind of. I’ve just launched a range of five different double-walled ceramic coffee cups that will soon be on sale worldwide, so my favourite will be one from that range. A lot can happen over coffee... How much truth lies in here? Well, a lot has happened for me certainly. I’ve been lucky to have had feedback, support and coverage from every corner of the globe and it has fuelled my career.

Any mentors or teachers you have met on your journey who you think have helped you immeasurably in fine tuning your craft? Seb Lester has been one of my closest friends for a long time. We often share our works with each other and give honest feedbacks, which I always find extremely useful.

What's your favourite coffee companion? Pens, music, a concept and no rush to be anywhere – these have to be my favourites.

Any advice to people looking for a career in the field related to graphics, lettering and typography? Just keep at it. Keep creating and stay motivated, inspired and focussed. Try to forge out your own path. Rob Draper’s coffee cups can be purchased here: lifeofjay.com/jay-to-go

Any perfect coffee making tricks under your hat? It is always better when someone else makes it. Yeah, that’s my favourite trick!

What is the one beverage that you can drink the rest of your life? Water!

IM AGES: SUPPLIED

closest thing for me to sketch on was the coffee cup. I didn’t pay too much attention to it until I began working as a freelance artist and shared it on Instagram. I received great feedback and it motivated me to try it again and so I went back and did another, and that’s how it started. The more I did, the more traction the project got and soon enough I began to experiment with scales and details.

GET INVOLVED What would you like to see on your coffee cup? Share your ideas with us at editorial@yourfoodmag.com.

JANUARY 2016

Yourfoodmag.com

Go Healthy with DinnerTime! www.dinnertime.me

Cape Town’s most-loved mountain, the Table Mountain provides stunning views of just about the entire Peninsula!

THE CAPE OF GOOD FOOD

JANUARY 2016

Yourfoodmag.com

YOUR WORLD TR AVEL

BOS ice tea, the good, cold version of Rooibos

Yourfoodmag.com

Swim with the waddling African penguins at the Boulders Beach

your exploration with maple peanut butter croissants from Jason Bakery in Bree Street or freshly-baked cappuccino muffins at the in-house bakeries at SPAR supermarkets. Café Frank’s lunch plates are awesome! If you are near Kalk Bay, walk into Olympia Café for a stunning array of pastries, bread and breakfast. If you

JANUARY 2016

YOUR WORLD TR AVEL

Biltong, dried, spiced meat similar to beef jerky

can find it, dirty your hands as you eat a Bunny Chow. It’s a hollowed out half or quarter loaf of bread filled with chicken or lamb curry. Inspired by the massive Indian and Malaysian influence, you need to break parts of the bread and dip it in the curry sauce. Messy but oh-so-yummy! Game for meat? Gear up your palate for some shock and bite into exotic flavours at one of the many select butchers, delis, supermarkets and bakeries. Don’t be surprised if you see beef, springbok, kudu, ostrich and rhino on the menu or spot them at the supermarket in the form of dried, cured meat. At Gogo’s, Newlands Village, you’ll find a range of biltong. This dried, spiced meat similar to beef jerky is made from game meat with an old Afrikaans recipe and slow-dried in traditional, leather bags. It has a massive flavour and a rich texture. Biltongs are a popular treat while watching a game of rugby, soccer or cricket. If you love sausages, try the dried, spiced droëwors and/ or chargrilled boerewors - the smokey flavours will wake you up on a warm winter noon.

JANUARY 2016

Then there is Waterblommetjie or meat stewed with the flower of the Cape-pondweed, which is lunch worthy. Ask for Bobotie. This Cape Malay dish is spiced minced meat and raisins, baked with an eggbased custard topping and is often served with sambal, yellow rice, coconut, banana slices, and chutney. But if you haven’t had the Gatsby at Wembley Roadhouse, then your trip to the city is incomplete. Gatsbys are, for many South Africans, what Doner Kebabs are for Brits, a long bread roll – sliced lengthwise and stuffed with a selection of fillings. Something’s fishy Surrounded by oceans, the city is blessed with an abundance of seafood. Take a bus ride down to Hout Bay and savour some superb calamari - grilled or crumbed or queue up to savour the best fish and chips at Snoekies. If you are here early, then have breakfast at the Bay Harbour Market that has over 100 stalls set up in an old fish factory. Cape Towners love their sushi at Willoughby & Co. so you must try it too. You are bang in the middle of a mall but it doesn’t matter when

you dig into their delicious creamy rock shrimp maki or 4x4 rolls. At most seafood establishments, you’ll easily find prawns, mussels, oysters, kingklip that are either baked, deepfried, grilled or pan-fried but if you see braised or smoked snoek with apricot jam on the menu, go for it. Veg in the city? Fret not and head straight to The Foodbarn Bakery and Deli for some drool-worthy cakes, pies, jams, jellies, local wines and cheeses. In general, most meals are meat based, but they are often served with vegetables such as pumpkin, rice, beans and cabbage. So you can ask to skip the meat. A much loved Irish dish adopted by South Africans, is shredded cabbage and white potatoes cooked with butter. Pick buttermilk or Ouma condensed milk rusks to dip with your morning coffee. Try veg samosas (fried potato dumplings that is much loved by the Cape towners), curries, chutneys, pickles, fried snacks and biryanis (spiced rice). Drink and be merry There is a whole variety of milks, including sour milk, and other

Yourfoodmag.com

IM AGES: SHUT TERS TOCK

Bobotie, a Cape Malay dish

Rooibos, the red bush tea that is grown in the Cederberg region of Cape Town

modern versions of traditional milk products that you must savour. Try homemade Mageu, a traditional South African non-alcoholic drink made from fermented mealie pap. Cape Town is also known for the incredible grape beverages made in and around the city. Cheese and grape tastings are a norm at the farms and the ones at Fairview, Paarl is renowned. For some incredible views with your dining, head to Constantia or Cape Point Vineyards in the South Peninsula. Many of the grape farms in Somerset West, Stellenbosch and Paarl. The village and farms of Franschhoek are filled with world class dining options, many of whom have been bestowed with national and international accolades. It has a reputation for being a coffee-lover’s paradise. Some of the best roasteries and cafés serve the perfect cup of java, head to Jason Bakery at city bowl or Deluxe Coffeeworks for the quintessential Cape Town coffee experience. You must try Rooibos or red bush tea, grown in the Cederberg region of Cape Town. It is a caffeine-free, anti-oxidant packed drink that you

Yourfoodmag.com

Bunny Chow, South African chicken/lamb curry served inside a hollow bread bun

OTHER GASTRONOMIC DELIGHTS • The Springbok Carpaccio at Beluga in Green Point is fabulous, so is the Love Sandwich at The Kitchen, Sir Lowry Road; the latter is Michelle Obama's favourite lunch place. • The fries at Steers has a delicious seasoning salt you wouldn’t find elsewhere. • At the Cape Point Vineyards Community Market: The gourmet and artisan tasties, every Thursday evening are impeccable. • Woodstock and The Old Biscuit Mill in Salt River have trendy cutting-edge eateries.

must have with lemon. Or if you find it at a café, ask for the cinnamon and honey laced red cappuccino or latte or go for its equally good cold version - BOS ice tea. Of home cooking and braais At most homes, you’ll mostly find a yummy Potjie Kos or pot food (mostly stews) simmering in a round

cast iron pot over coals or fires. Pap, a fluffy porridge made from maize meal with a flavourful stewed meat gravy is a staple. On weekends, most Cape towners have a braai or outdoor, open fire meat feast with friends and family. Expect boerewors, braaibroodjies (tomato, onion and cheese sandwiches) and sosaties or kebabs. Some of the home-grown

JANUARY 2016

YOUR WORLD TR AVEL

JOURNEY PLANNER

Go: Emirates flies straight to Cape Town twice daily with a journey time of 9.5 hours. The best time for a good holiday is in the summer months from late January to late April. Stay: Cape Grace is the most loved but there are plenty of other luxurious options too. Like One&Only for instance with its Nespresso machines, Bose sound systems and 24-hour personal butler service. Home stays like the Taj Lodge offer personalised service that seconds to none. Do: Go whale watching from July to September when migratory southern right whales arrive along the coastline as the weather begins to warm up. Explore the Whale Coast for some great land-based whale watching. In the rainy days of winters, savour some good fireside-friendly dinners, go for grape tasting, hiking or simply cycle up the long winding roads and watch the wild flowers bloom.

Boerewors, the smokey flavours will wake you up on a warm winter noon

chain restaurants, such as Spur and Dulce Café, Nando’s, Steers, Chicken Licken, Barcelos, and King Pie have expanded outside the country too. Sweet endings Sense the Dutch inf luence in koeksisters – those long twisted shaped doughnuts with very sweet syrup over the top make for a perfect dessert but you can enjoy them for breakfast with a warm cup of tea or coffee too. Actually the Cape Malay version has more of a cake like texture, is less sweet and is covered in coconut. For dessert, you can never go wrong with the sweet-spongy apricot malva puddings (Dutch invention), peppermint crisps and artisan ice lollies from Las Paletas. Feeling fruity? Then the watermelon sorbet gelato (at Gelato Mania in Green

JANUARY 2016

Point), guava cheesecake, roast peaches and coconut will pep you up in an instant. Ice cream from The Creamery is to die for. You can try Boeber, a traditional Cape Malay sweet, milk drink made with vermicelli, sago, sugar, and f lavoured with cardamom, stick cinnamon and rose water. There is so much unspoilt, natural beauty in this city. Drive down the winding roads or cycle deep into this pocket of paradise to explore the scenic Cape Peninsula. The coastal towns and suburbs like Camps Bay, Mouille Point, Sea Point and Simon’s Town have great dining options with sea views. Add

a dash of adventure to your trip with shark cage diving or go parasailing and let the clouds be your guide. The staggering natural bounties and the picture-perfect views of Table Mountain and Robben Island will leave you speechless. Walk or swim with the waddling African penguins at the Boulders beach. If you love food and drinks, you are bound to come back with a pot full of foodie memories but the one that will remain with you forever will be that of piping hot chocolate atop Cape Town’s mostloved mountain, the Table Mountain that provides stunning views of just about the entire Peninsula!

GET INVOLVED Have you been to Cape Town? Share your holiday photos with us on facebook.com/yourfoodmag or email us on editorial@yourfoodmag.com.

Yourfoodmag.com

K O O B E C A F R U LIKE O T A E R G N I W O PAGE T ION PRIZES! T I T E P M CO

BEAN TALK

Our perception of coffee is constantly undergoing a significant shift, and with UAE being one of the fastest growing coffee markets in the world we’re surely brewing a whole lot other than the Arabica beans. Umang Suri, Group CEO, Capital Group spills the beans on coffee consumption, the perfect coffee cup and more.

or Umang Suri, nothing beats the blues like coffee. It is fascinating how, over the years, java has become an indispensable part of his life, inculcating in him a deeper appreciation for the beans. By way of interaction with different cultures in the UAE, he understands the finer nuances of the making of a great cuppa, but that’s a given when you head the mantle of a globally renowned café chain. Headquartered in Australia, the brand has more than 100 locations around the world with 14 café outlets in prominent locations of Dubai and Abu Dhabi. “Jamaica Blue stands for a premium café experience with unmatched coffee and a gourmet food affair. The brand is known for its single origin blue mountain coffee and signature blends coming from

JANUARY 2016

Jamaica. Adding to this philosophy, it serves a menu of store-cooked fresh gourmet food, including a spread of Jamaican street fare. Most importantly, the brand takes pride in its barista talent and invests significantly in their capabilities to delight coffee connoisseurs around the world,” says Suri, Group CEO, Capital Group. The Capital Group is a franchisee for Jamaica Blue UAE. Interestingly, Team Jamaica Blue UAE has finished as finalists consistently in the last three years of the UAE barista championships. “Unlike other chains, our baristas are trained coffee makers and artistes, and not mere button pushers.” The training program at Jamaica Blue is second to none. A good barista consistently blends energy and speed with great detail and precision. “On an average, a barista is required to serve every cup of coffee

Yourfoodmag.com

IM AGES: SUPPLIED, SHUT TERS TOCK

Words NASRIN MODAK-SIDDIQI

YOUR WORLD QUICK CHAT

within 30 seconds, to the delight of each customer. A successful barista achieves this feat, through intensive training and conditioning. Our programs are designed to provide this support to our baristas.” Java trends Jamaica Blue represents the shift to the third wave of coffee experience, which looks at coffee as an artisan drink. “The brand stands different on three tangible aspects – coffee, barista capabilities and the food experience. We understand that guiding our coffee customers through the sourcing and coffee making process is essential,” he says. In today’s times, coffee connoisseurs are keen to know the source of the coffee beans that go into their cups. Additionally, they view coffee consumption as an experience. “Coffee kiosks and regular machine coffee fare has grown to become a commoditised space but the idea is to build a loyal community via an exceptional experience,” he adds. The perfect coffee cup Suri says that coffee cups play a huge role in the consumption experience. Interestingly, the broader the mouth of a coffee cup, the more effective it is in transferring the taste to our sensory buds. “That’s why it is preferable to have your coffee at leisure with the right cup and the right bite.” Brewing in the UAE According to a recent research report by Euromonitor International, the UAE market is one of the fastest growing coffee markets in the world, and is estimated to reach 112 Million USD by 2017. “This makes it one of the fastest growing coffee markets by volume in the world. Traditionally, Arabica coffee beans have been in demand, and with an increased exposure, we have seen the UAE market embrace all types of coffee beans. The coffee connoisseur in the UAE has become increasingly discerning with his/her coffee and there is a growing interest for the origin of coffee beans and the details of various signature blends,” says Suri.

Yourfoodmag.com

Umang Suri, Group CEO, Capital Group

Coffee wisdom His advice to coffee lovers, “To savour coffee, be aware of the source of your beans and details of their blends, and keep trying the new ones. This will enhance your already enjoyable experience of coffee consumption.”

JANUARY 2016

COLUMN MY LIFE ON A PL ATE

FOOD RESOLUTIONS

Lately, I have been researching a lot on the juice cleanse diets. It’s a detox diet where in you consume vegetable and fruit juices for a short period of time (typically one to three days, or maximum a week). Juicing is said to flood one’s system with powerful nutrients and antioxidants. I plan to give this urban health remedy a try beginning the first week of 2016, followed by a rerun every three months or so. Other than that I hope to bring about many more life-long lifestyle changes in my food habits. Forgive the cliché but it is that time of the year when you make food resolutions. January is dedicated to tall claims and lovely promises. Quitting smoking indeed tops the list of food resolves, followed by another favourite: To drink eight glasses of water during the day. The latter is in my list too. I have invested in a water bottle marked with measurements, which is going to be with me wherever I go. Also, I have been told that one should be eating five-six soaked almonds each morning for better skin, hair and health. Caffeine control, less butter and smaller portions of cakes will too re-appear in the list of many. Broths, green teas and seeds (pumpkin, sunflower, flax and more) will make it to my daily meals. I will also be a regular at the organic markets this season. Most importantly, I see 2016 as a year when we will not be carried away

JANUARY 2016

my food trends. The key will be to study a fad before adapting to it be it a vegan or paleo diet. Besides the healthy resolves, I have a few that will make my 2016 delicious too. After all, food resolutions need not always be about keeping food out of our lives, they can be about getting more food in the diets too. Taste a new cheese, every fortnight. Romance the spices more. Host a fondue party. Give savoury yogurts, crepes and waffles a try. Order pizza with unusual toppings – like broccoli and cauliflower, or mango and chilli. 2016 can also be a year of a few cooking resolutions. Learn a new cuisine, pick one that you’re completely unfamiliar with; for me it would be Peruvian or Taiwanese. How about learning to cook a dish from scratch? Think pasta or bread. Using wasted ingredients like roots will make it to culinary experiments too. And while I am at it, I will also be adding a few cooking books to my shelf, and trying out a new recipe every fortnight from my old stock. Now that’s a lot of resolves to stick to! Whether I eat or not eat as per my 2016 food diary remains to be seen but I am certain that I will turn a new, delectable, healthy leaf this year, even if in a tiny way. Will you be turning a new leaf too? I hope so. (Your Food Mag’s editor Purva Grover shares her culinary dilemmas in this monthly column, My life on a plate.)

Yourfoodmag.com

IM AGE: SHUT TERS TOCK

2016 food diary: Foods to avoid, ingredients to devour, culinary skills to embrace and more

COMPETITIONS

WIN WITH US!

Want to walk away with free goodies and meal vouchers? Look out for our competition posts on our Facebook page, facebook.com/yourfoodmag to enter & win.

Lunch for four at Boardwalk, Dubai Creek Golf & Yacht Club, Dubai An ideal venue for those looking to get together and catch up with friends and family, whilst enjoying stunning sunset views of the Dubai Creek, and indulging in the very best of Mediterranean seafood. A lunch for four awaits you here. Know more: dubaigolf.com/ dubai-creek-golf-yacht-club/ indulge/boardwalk.aspx

Brit-style curry dinner for two, Brit Balti, Dubai This casual restaurant offers Britishstyle Indian cuisine in two locations in Dubai – Al Barsha, and International City. With a menu and vibe brought in straight from Birmingham, the restaurant has everything from tandoori and curries, to biryani, plus of course tikka masala items – chicken tikka masala is, after all, Britain’s national dish. Know more: britbalti.com

A brunch for four, Le Classique, Emirates Golf Club, Dubai Taste the best in traditional French fare, as you enjoy live music and entertainment! The family brunch includes starters, which will be served sharing style on wooden boards, featuring favourites such as Smoked Salmon, Oysters and Octopus Salad, followed by the A la carte main courses served in cocotte dishes and featuring classics like Pot au Feu, Gratin de Macaroni avec Truffle and Escargots de Bourgogne. End the meal with a delectable array of tarts and sweet treats. Know more: dubaigolf.com/emiratesgolf-club/indulge/le-classique.aspx

Two Saturday Sessions BBQs, Sun&, Palm Jumeriah, Dubai Two Saturday Sessions BBQs with unlimited food from the live BBQ stations, plus salads and nibbles with three house beverages can be yours! The lovely brunch and more can be enjoyed every Saturday, between 2pm and 5pm. Know more: facebook. com/sunanddubai

Sunday Roast for two, Barrel 12, Palm Jumeirah, Dubai

Dinner for four, Lakeview, Dubai Creek Golf & Yacht Club, Dubai

Whether you wish to catch the big match or fancy a laidback evening with friends, this urban sports bistro with seven screens will ensure you enjoy your time out with good food and drinks. The menu is an extensive one serving traditional pub grub items and some more interesting additions too. Know more: barrel12.ae

A hidden oasis with stunning views of the city. The restaurant with its laidback approach, extensive menu with international buffet selection, innovative themed nights, cider garden and live entertainment is a perfect destination for a relaxed evening. Know more:dubaigolf.com/dubai-creekgolf-yacht-club/indulge/lakeview.aspx