“One cannot think well, love well, sleep well, if one has not dined well”
Virginia Woolf
Just back from a trip to Leh, an invite to a Zoroastrian Rhapsody with the oldest Parsi chefs Tehmtan and Shernaz Dumasia promised to be fun, exciting, engaging and invigorating. It certainly was. Parsi cuisine is an involving experience,and offers the old world charm of a tradition well preserved. The exclusive lunch created by the Dumasias for a bloggers table of eight filled the ‘Amaranta’, Oberoi Gurgaon with endless cacophony and laughter…My first visit to the property wasn’t quite what I expected it to be. The Oberoi stands tall … very modernistic, high ceilings, loads of natural light, minimalistic too, ‘glassy‘ and quiet. Then the lovely Mallika walked in with her positive energy and enthusiasm and the silence was history. We met at The Piano Bar, greeted at the door by a stunning sculpture by new age contemporary artist Valay Shinde.
This stunning sculpture in bronze discs and pocket watches is created by Mumbai- based sculptor and video artist, Valay Shende. He uses non-traditional materials like metal, fibre glass, copper and pocket watches to create stark, traditional images- trucks, animals and this dabbawalla!
There has been a bit of Parsi cuisine in our neck of the woods of late, the first that comes to mind, Soda Bottle Openerwala. Both offered different experiences, starkly different at times, yet both special. SBO with it’s endless energy, loud music,casual dining, constant movement, colour, noise etc while Amaranta is quite the opposite in ambiance. Fine dining, pin drop silence {until we spread our wings of course} … everything working like clockwork.
The Oberoi Gurgaon’s fine dining Indian coastal restaurant offers cuisine from nine coastal regions of the country. Guests can enjoy the best of the morning catch flown in everyday from the 7500 kilometre long Indian coastline, just in time for lunch. What impressed me at the Amaranta was the fusion cuisine we were served. A bit of Indian fine dining coastal in perfect harmony with the Dumanias hand cooked Parsi cuisine.We began with a fabulous in house ginger ale, served alongside some addictive bread with interesting sea salts trademark of the Oberoi Gurgaon. Curry leaf & Coconut Powder, Goan Spice, Kerela spice and Lentil & Curry Leaf … stirred into some olive oil offered a magical accompaniment for the fresh bread. In jugalbandi, or perfect harmony, were papad {crackers} served with the Dumanias trademark carrot date chutney. Finger-licking good stuff!
Loved the starters, though was a bit iffy about the Parsi Lamb Cutlet coz it was a brain cutlet! Jabbering got the better of me, and before I knew it I chomped my way though them without realising that was brain. It was delicious … full of flavour, crisp with a semolina coating. The Chicken Farcha was yum too.
What made the meal complete was that the chefs joined us at the table. Parsi food is homey, comforting, traditional is satisfying only in good company. Chef Tehmtan talked us through his life, how his day pans out, the celebrities who love his food, the club he runs in Mumbai, songs he sings at the Christian gym every Friday {there’s nothing he doesn’t do}. Up at 4am every morning, he sets off to buy fresh produce, then comes back to wake his beautiful wife … and off they go to cook! Together since 17, the two are inseprable and you can see the harmony they share. He is outgoing, social, media savvy, a quick thinker, cracks jokes every minute. She is a little reserved, cooks diligently, smiles all the time, and looks completely relaxed.
We continued to eat amid incessant chatter. Justice was done to everything we were served.Mutton Dhansak with kebab, Patra ni Machi / Banana leaf wrapped steamed pomphret, Jerdaloo Salli Murghi / Chicken cooked in roasted onion and apricot gravy … a champagne sorbet woven through too! It was good food, great company …
Time flew by … and soon dessert was served. This was the part I loved the most. Haven’t had a better Lagan nu Custard{a rich baked pudding served at Parsi weddings} ever. Also excellent was the tender coconut ice cream … both desserts in perfect harmony again, and a perfect end to the meal!
Photo courtesy Anamika @ Anindini Tea
Thank you Chef Tehmtan and Shernaz Dumasia for taking precious time out for a table for us, and for sharing the recipes for Patra nu Machi and Lagan nu Custard.. Thank you also Mallika for hosting us at the Oberoi Gurgaon, and Anamika for organising this. It was a memorable afternoon indeed!
Do moods, colours, stories, ingredients, seasons, connects, props and everything in between paint your daily canvas? They do for me, an obsessed baker and cook, a ‘locavore’ by design, who enjoys getting food to the table with seasonal ingredients and local produce. Give me an ingredient, offer me an idea … that’s enough for the magic to begin! Thoughts flow, the lens focuses and I begin to dream!
Writing my food blog since Aug 2007 made me move from just baking, to baking and taking pictures. Then came the abundant inspiration from the magical internet. Styling the food for the lens became second nature; stuff my dreams are made up of. I want to tell my story, and most of the time it is through pictures with some words to tie the post together! I am seldom lost for inspiration as seasons, colours, ingredients, people all inspire me. When I hit a road block, you will probably find me at Pinterest.
I devour cookbooks for meals. I am fascinated as I turn pages of my favourite authors … Ottolenghi, Donna Hay to name a couple. They inspire me. I dream food, FOOD in pictures actually. Vibrant, rich, colourful, moody, picturesque … then wake up with thoughts of how to capture my dreams. I am also an obessive prop collector, hardly a secret from those who know me. I’ve been one for years, even before I began food styling. Vintage and rustic props make my DNA! So when Aparna asked if I might be interested in doing a Food Styling workshop at the IFBM in August, I said YES PLEASE!
Food styling is something I love, and something I find engaging. The good thing…the more you see, the more you share, the more you learn. Creativity is very individual, and for me, it exposes a part of me in every frame. Moody more often than never, I sometimes step across to the lighter side too … whatever tells my story!
Summary of the Food Styling Workshop – Every food story is unique, rich and worth a share. Through the lens, I’m here to discuss how to capture the story behind your food. Connecting the ‘dots’ or rather crumbs, let’s try and see how we can slowly develop our trademark style!
Will discuss basic planning, building a frame, setting the mood, using props to tell your story.
Hope to see you there! Would love to hear your thoughts, suggestions, thinks you might like included etc. Look forward to catching up with you!
‘Think left and think right and think low and think high. Oh, the thinks you can think up if only you try!”
Dr. Seuss
Just last week I flew down south to Bangalore invited to review High Ultra Lounge, a Brigade hospitality property perched ‘above the world’ at 421 ft at the World Trade Centre. Keeping me good company was Pawan Soni of Indian Food Freak, a thorough gentleman and a man full of food tales! The visit to the property was literally one of being on ‘top of the world‘, fascinating and intriguing!
It was certainly wonderful to be back to the garden city, a city I spent several years of my childhood in, one I visited last in the 1990’s! Bangalore is beautiful. A feeling of nostalgia hit me when I landed at the swanky new airport, gulping in breaths of fresh, cool air. It was good to be back!
The launch of High Ultra Lounge made a visit possible when the hosts generously flew me down for an evening to review their property in the heart of Old Bangalore. What added to the magic was the prospect of meeting the fab bunch of Bangalore food bloggers. I’ve been fortunate to interact with them virtually over the years; a real interaction was full of promise!
High Ultra holds loads of promise. Prime property soaring high above beautiful Bangalore,one of the highest in India {possibly after one in Mumbai}, the concept is dynamic, fun and energetic. If the aim is to get people to sit up and notice this happening place, it isn’t going to be difficult. We had the pleasure of getting a first-hand sneak preview and guided tour of 10,000ft of creativity, the brain child of Nirupa Shankar, Director, Brigade Hospitality, executed under the direction of Vineet Verma, the Executive Director.
Divided into 4 neat areas, well thought out, aesthetically planned, youthful, light, fun, energetic, ‘TIMELESS’ is the word they concur with. Timeless was the thought behind the planning and layout, and it’s been done beautifully. Each area has it’s own character, whether the High View, High Mix, High Edge {my personal favourite} or the High Dine.
I love the attention to detail, the colour coding, the lighting that can change according to mood and occasion, the avante garde feel that flows through almost effortlessly. What strikes you is the way they’ve been able to seamlessly weave the feel through the entire space. Clever planning ensures that any one area or lounge can be completely secluded or cut off from another. Little things like sound proofing, camouflaged entrances, personalised spaces and relaxed touches are spot on.
Head for High Mix and Guru, the man in charge, charms you no end. Swiftly mixing innovative mocktails and cocktails, he pleases men and women alike. From Guru’s Love Potion to an outstanding Guava Worcestershire sauce concoction, he soon had the crowd eating drinking out of his hands.
From High Mix we went on to High Edge which was my favourite of the four spaces. With an almost Titanic like appeal, the edge juts out over the city. Done in warm yet searing bright orange upholstery, it is an exclusive lounge with a cover to seat 50 … yet an expandable capacity for many more. I loved the functional seating, the creative use of space the colours, the lighting, the ambiance which makes each area special.
Then came the highlight of the evening and we were led to the helipad. Voila! A Valentine Day special, a table for two set out under the stars. Going at Rs1 lakh for the evening, it’s as special as can get, the bright lights of the city 400ft+ below! Here’s the lot of us clicked by the very talented High photographer who shot in pitch dark {but for the candlelight and 1 lamp!}
It was finally time for a sit down dinner at High Dine, open air, whimsical, beautiful surroundings, heady music, wonderful cool nip in the air. Pan Asian cuisine is what flavours the menu here. The kitchen is headed by executive Chef Zhang Hao who was a pleasure to interact with, energetic, affable and with infectious energy!
We were treated to an extensive menu of modern Pan Asian cuisine, delicious in every bite. My favourites included the sweet corn with coriander butter, sweet potato with teriyaki reduction and the grilled tofu with the Korean chili sauce {it was outstanding} as was the crab stick tempura.
Fresh crabs, melt in the mouth texture and light as air, boy were they good! The fried snapper with thai sauce, and fried chicken with mint and thai basil added to the variety.
The camera was soon abandoned. We chomped our way into the mains. and were treated to a Thai green curry {finger licking good}, massaman lamb curry, fish in laksa sauce over steamed rice or soba noodles. There were generous, well seasoned sides of stir fried veggies, veggies with sambal oelek etc.
Dessert was plenty of fresh fruit and a tender coconut ice cream {though I am still quite sure there was litchi in there somewhere}…the texture leaning more towards a sorbet though, yet delicious as can be. There was also Banoffee Pie which was well made and indulgent!
Thank you High Ultra Lounge for the fabulous pre-launch experience. I think you’ve hit the nail on the head with the concept. Before long, this is going to be a must visit destination for anyone headed for Bangalore and Bangaloreans alike. Bravo!!
HIGH ULTRA LOUNGE
World Trade Center,
Brigade Gateway Campus,
26/1 Dr. Rajkumar Road,
Malleswaram West,
Bangalore – 560 055
+91 80 4567 4567 www.highultralounge.com
“Time spent in India has a extraordinary effect on one. It acts as a barrier that makes the rest of the world seem unreal.”
Tahir Shah
You walk into a heady mix of the aroma of fresh kebabs, refreshing earnesty, a set up in the heart of Gurgaon where modern meets traditional and you hit a comfort zone! Varun Veigas puts you at ease instantly. His passion shines through, his brutal honesty surprises you but in a nice sort of way. He appreciates good food, from his competitors too, never one to play anyone down!
Purani Dilli or Old Delhi, the walled city, holds eternal charm. The sights, the sounds, the chaos, the mayhem, the colours all characteristic. I’ve gone there often to take in the ambiance, the pick up dry fruits and masalas from Khari Baoli, to shop for props … and of course to savour the cuisine. I love Old Delhi, and it’s wonderful to find at least the food a step closer to home! Purani Dilli’s Al-Karam Kebab House offers to recreate the charm of traditional purani dilli cuisine in the heart of bustling Gurgaon. They serve fare from the walled city near Jama Masjid, and do a pretty good job with it! Varun’s partner Umez Bhai has been running a restaurant {Afsar’s Al-Karam} which lies in the shadows on Karims and Al-Jawahar but claims to be only better. Varun invited us for a private tasting a few days ago.
The USP is fresh, good quality ingredients, honest prices and authentic flavours! Old Delhi or Purani Dilli is dotted with restaurants we’ve visited time and again. Sometimes the ride into the heart of Old Delhi for food you crave can prove cumbersome and out of reach. For times like these, Purani Dilli’s Al-Karam Kebab House is like a breath of fresh air!
Under the able supervision of Umez Bhai, the team is professional, dedicated and focussed! The quiet and affable Varun joined us at the table. With bits of trivia peppering our conversation, his honesty and passion hit us! Mr PAB couldnt resist asking him if people mistook him for the young Rahul Gandhi. Varun burst into a smile and nodded. The gentle charisma shone through!
The menu here has over 40 items on offer, all from the heart of Old Delhi. We began the evening with expertly made sutli kebas, where ‘sutli’refers to string. These are tenderized mutton {or chicken} kebabs that are held together with string on skewers as they are very delicate. Absolutely delicious with a generous side of fresh onions, tomatoes and a green yogurt dip.
This was the beginning of many kebabs, each characteristically different. The mutton shami kebabs {deep fried} were melt in the mouth good, delicately flavoured and delicious. So was the chicken tikka … simple, mildly spiced and done just right, reflecting the freshness of the produce. The purani dilli chicken tikka followed next, these had a teeny bit of gravy that they were tossed in after being barbequed. Both tikkas had been tossed in a special dry masala mix and melted butter, very different and very delicious. Oh to have a larger appetite!
What followed was the surprise dish that Varun was really excited to bring to the table, the keema stuffed naan … deep fried Indian puri style bread with a stuffing of delicately spiced mince meat. Mr PAB declared this to be the star of the evening. Despite being off wheat for the past so many weeks, he went on to devour the whole naan without a care in the world! Delicious he declared again, enjoying each morsel. I had a nibble on the side…it was truly good; very different. You must try this if you stop by. It’s a meal in itself, but you could dip it into some curry too!
The curries were comforting, homey and reminiscent of the old world charm. The haleem was delicious. Gently flavoured, meat just right, slivers of ginger and almonds, this is a meal in itself. If you love haleem, then you’re at the right place! The other haleem I really enjoyed was the one at Dum Affairs. The nihari was yum too, beautifully coloured due to brown onions and minimal spices. The chicken ishtoo dished out for us was brilliant. Of course it was spicy with a liberal dose of red and green chilies, but the flavours were wonderful. If you like a hot curry, this one is for you. Fresh tandoori rotis on the side and you go back singing!
We were stuffed despite making sure we were served tiny helpings, maybe half a kebab, or a spoon of curry. Just before dessert was served, we sampled some achari chicken biryani. It was was spot on, each grain of rice separate, pickling spices standing out.
How could we leave without dessert? The excitement in Varuns voice was palpable. He loves that he can offer patrons ‘meetha‘ or dessert straight from the streets of Old Delhi. Steaming hot little bowls of the famous purani dilli ka habshi halwa were the first to arrive. Rich, warm, gooey and not too sweet, this is a famous part of Old Delhi culinary history. Made from sprouted wheat, loads of dried fruit, reduced milk and more, it is best enjoyed in winter and promises to warm you up! Did I say rich? Clarified butter oozed out of the fudge like halwa, yet the bowls scraped clean! Delicious as can be!
They also proudly serve the best kulfi in town, straight from Kuremals in Chandni Chowk. Kuremal, a legend in Old Delhi, has over 500 flavours in house, some which are as innovative as custard apple, kala khatta, phalsa and tamarind. The flavours on offer at the Kebab House are rose, paan, anjeer {fig} and kesar pista. I went with anjeer and the hub with paan, while Varun joined us to devour the rose kulfi. The paan one was like eating a meetha paan I heard. I enjoyed the anjeer one immensely.
While the interiors are very basic and spartan, incidentally like you would find in the heart of Old Delhi, the area is buzzing with activity. A steady stream of patrons flowed in all evening, some purposefully headed this way, some following their noses to the delicious aromas that rose from the barbecue. A word about the team. Very gentle, polite and courteous staff, who let you know in advance to expect upto a 30 minute waiting time. Most folk like to stand around the bbq which has a nice open area around it. Well located, we hear that folk like to drive in and be served in their vehicles, like the good old drive ins!
So if you are longing for some authentic Purani Dilli grub, would rather just hop across to somewhere closer than a ride into Old Delhi, this is the place to head for. Priced very reasonably {where else would you find a moorish generously stuffed keema naan for Rs 50}, Purani Dilli’s Al-Karam Kebab House offers you good great value for money, and delivers authentic taste too! They do serve a few vegetarian dishes too. As an added advantage, have a chat with the large hearted Umez Bhai who supervises efficiently and knows Old Delhi like the back of his hand!
“I believe that photography has the power to tell stories, inspire generations and initiate change in the world.”
Korske Ara
World Photography Day originates from the invention of the Daguerreotype, a photographic processes developed by Joseph Nicèphore Nièpce and Louis Daguerre. On January 9, 1839, The French Academy of Sciences announced the daguerreotype process. A few months later, on August 19, 1839, the French government announced the invention as a gift “Free to the World”.
Another photographic processes, the Calotype, was also invented in 1839 by William Fox Talbot (it was announced in 1841). Together, the invention of both the Daguerreotype and Calotype mark 1839 as the year that photography was invented.
Over 170 years later, we have chosen this date, August 19th to celebrate photography, It’s past, present and future, technologically and artistically.
What an inspiring day to begin the week. As a food blogger, I learnt one thing pretty early – we eat with our eyes first. There has been endless inspiration over the years. So much to learn. I can spend all day long flitting from flickr to pinterest to 500px to tumblr and drown myself in images. Photography never ceases to amaze, creativity astounds!
“The photographer’s job is to cut a frame-sized slice out of the world around him, so faithfully and honestly that if he were to put it back again, life and the world would begin to move again without a stumble.” Raghu Rai
… words that this hugely talented photographer proves each time he clicks. He has captured India like no one else.
I have had the privilege of being invited to Mumbai by the Google+ team for the Google+ World Photography Day event today. While I fly off to discover how Google has changed the world of photography and images, I leave you with some of my favourite food shots. It’s a mixed bag yet one thing runs common – there is always a story behind my shots, a memory, an emotional connect, a season, maybe a reason.
IMHO, it’s important to connect with the subject to lend the photograph a soul. Soulless photography doesn’t work for me. The image must tell a story. It must also arouse curiosity. The mind should look at it and say how, when, why, who? I ask these questions a hundred times a day as I look at inspirational photographs. So much to learn and so little time. I leave you with one last photograph … a non food one. It’s very ‘India’, it has a story, the monkeys have names {Ramlal & Chameli}. It reflects a poignant part of Indian folk tradition …
“ Which of my photographs is my favorite? The one I’m going to take tomorrow.”
Imogen Cunningham
Proust had his madeleines, I am devastated by the smell of onions frying in butter!
Chicken Korma … simple, flavourful and just the kind of thing I’ve missed sharing here for a bit. It’s been some time since I blogged a curry on PAB. Feels like a wonderful new beginning. My sis in Houston shared the recipe with me a few years ago. It comes from an old family friend’s repertoire. Everyone who digs into it requests her for the recipe, as my sis did too. We’ve shared it, swapped it, minimally adapted it to suit our palette.
Like all cooking, use this as a springboard. Make it just as is and enjoy it. Then play around and customise it if you like. Kormas are gently spiced and slightly rich. With roots in the Mughlai cuisine, this meat based curry dish often has yogurt, maybe a seed and nut paste, and a few gentle spices. Oh yes some red chili too.
The yogurt is traditionally slow cooked so that it doesn’t curdle. It acts as a tenderiser as well as contributing to a nice thick slightly piquant gravy. The colour of the curry comes from the fried red onions … the star of the show IMHO. They lift this korma to new delicious levels, giving it a rich colour and moorish flavour.
Another tip that the aunt uses is to sift the coriander powder instead of just throwing it in. Maybe it lightens the powder for better distribution or something. I also like that the recipe uses staple pantry ingredients. Try this very simple traditional Chicken Korma, mopping it up with some yeasted whole wheat rotis/flatbread or over basmati rice. If parathas are your calling, go right ahead!
You could also try a similar korma with lamb. The cooking time will wary of course but the basic recipe will be quite the same. For lamb, you could consider marinating the mutton in yogurt paste for a few hours, then cooking on dum/simmer until done. Kormas like these are integral parts on Lucknowi cuisine, the city of my mothers birth. Kebabs, curries, kormas, biryanis all form part of their rich Awadhi cuisine.
This particular one is as simple as it gets. It’s one I make often. Today I made a Chicken Ishtoo, Al-Jawahar style {an eatery in Old Delhi} from a recipe on Sangeeta’s blog. That turned out finger licking good too. So many curries, so little time, but will share that one day soon!
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Recipe: Ishrat Aunties Chicken Korma
Summary: Almost every Indian household has there own recipe, and this chicken korma / curry recipe comes from my mother’s childhood friend from Meerut. It’s simple, uses staple pantry ingredients…and leaves you wanting for more!
Prep Time: 10 minutes Total Time: 1 hour Ingredients:
800gm chicken on the bone, cut into pieces
1/3 cup ghee {or oil}
3 onions, finely sliced {about 200gms}
5-6 choti elaichi / green cardamom {slightly crushed}
5-6 long / whole cloves
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
200g yogurt, whipped
4 tsp coriander powder, sifted
1 1/2 tsp red chili powder
Salt to taste
Method:
Heat ghee / oil in a wok and fry the onions in it till golden brown. {Take care not to let the onions turn too dark, else the korma will be slightly bitter}. Drain the onions from the oil and cool. Then grind to a paste using 1-2 tbsp of the yogurt. Whisk the paste into the yogurt. Reserve.
In the same wok with the remaining oil, add the choti elaichi / green cardamoms and long / cloves and saute till they smell fragrant, 1-2 minutes. {Add a little more oil if required}
Now add the chicken pieces and roast on high heat till nicely seared and golden. Remove from oil and reserve in bowl.
To the hot oil add the sifted coriander powder, the red chili powder, the ginger and garlic paste and mix well so that it all comes together, 1-2 minutes. Now add the chicken back to the wok and give it a good stir for 2-3 minutes.
Now add the fried onion-yogurt mixture, stir well, season with salt, and cook covered on simmer for about 20 minutes. Now the gravy should be fragrant and beautifully coloured. Add a little water if you need to increase the gravy, taste and adjust salt if required. Allow to sit for 30 minutes before serving to allow the flavours to mature. Sprinkle a little garam masala if you like and serve with whole wheat rotis, parathas or basmati rice.
