Tag: food

Blog Event | Our MasterChef Australia moment … Breakfast with George Colambaris at Olive Beach, New Delhi

“I wanted a perfect ending. Now I’ve learned, the hard way, that some poems don’t rhyme, and some stories don’t have a clear beginning, middle, and end. Life is about not knowing, having to change, taking the moment and making the best of it, without knowing what’s going to happen next. Delicious Ambiguity.”
Gilda Radner

Breakfast at Olive with the MasterchefsThe Best thing in life is ‘the unexpected’. Pinch me, was I dreaming? This was one of those days. Didn’t think in our wildest dreams that we’d get an opportunity to meet up with Gary Mehigan and George Calombaris of MasterChef Australia. They’ve created tsunami like waves in India on a multi-city visit promoted by the Aussie government. Savouring Indian food from fine dining to street food, rickshaw rides, book signings, farm visits, jalebis & malpuas, chai & much more, miles of newspaper columns ran daily accounts of their India trip! The Bloggers Table was honoured to be a small part of the visit.

What Masterchef Australia has done to food in India is HUGE! Schedules were built around the MC TV slots, dinner appointments cancelled, generations glued to the telly to watch the euphoria and emotional drama unfurl; a strange sense of disbelief as the youngest to the oldest sat united in viewership. Uncanny but true. The show changed the way we perceived food, especially the ability to home cook & create! A generation of young culinary enthusiasts were born, while ‘resident’ cooks became innovative and adventurous!

So when we heard the duo were visiting there was a song in the heart, yet a good meeting seemed out of reach. It was Astha’s hesitant call late one evening that nearly had me pass out. She asked if I was free on Friday to meet Gary & George. I almost died! Free? I was already doing a crazy jig. The kids were duly warned not to fall  sick on Friday, the 27th!!

This is what dreams are made of. The invite was for an informal breakfast with Australia MasterChefs Gary & George hosted by the folk we love to love –  good old Saby {Chef Sabyasachi Gorai, India’s top chef}, the very sweet Chef Astha at the wonderful Olive – chic, rustic and warm!

Informal breakfast with Gary & George strictly by invitation only? You will not believe how I shot up in my teens eyes. Suddenly from screams of “No, you’re kidding, don’t tell me, not possible…”  to “YOU ARE???” Then it was a L O N G list of friends who wanted autographs … 

The day was truly the best in a long time. Love the idea of a breakfast meet where everyone walks in chirpy, bright & happy, tea and coffee are on the boil, good moods bubbling happily and clear headed mindless chatter takes over!

‘Olive Bar & Kitchen’ never fails to deliver. The hospitality, the punctuality, the attention to detail, the warmth, the camaraderie … so characteristic of this beautiful place! 

As always, we were greeted by ‘ever charming‘ Astha and nattily turned out Saby who is quite the best. Warm, friendly, funny, chatty, relaxed, hospitable … more about him at the Leonardo Meet & the Blogadda Workshop.

Sadly, Gary couldn’t make it as he got hit by the dreaded Delhi belly. George Colambaris was at his entertaining best. Spoke passionately about food, culture, the beginnings of Masterchef, Matt and his 45 minute make-up routine vs Georges own 5 minute make-overs. Oh, his love for the jalebi too, lactic fermentation and all!

“Supermarkets are for toilet paper!” You got to love this man! The audience hung on to every word he said, roaring with laughter at his witty quips. He talked about fresh seasonal produce, home cooked meals, introducing kids to ‘real’ food, growing vegetables in your backyard, how MasterChef changed his life …

He took questions from the audience which included an enviable line up of all the top chefs of Delhi who had turned up in their crisp whites to meet the two. The Ozzie wit shone through, a man passionate about his Cypriot-Greek heritage {reminded of my Greek witty friend Peter @ Kalofogas} yet characteristically Aussie in every way. Laid back, honest, so grounded, he spoke from the heart!

He did get flustered by a short, simple question from Ruchira, “Food or sex?”, she posed rather nonchalantly. That got him rather red under his collar and for once at a slight loss for words. The poor embarrassed guy eventually asked if there was another question! 

We ate … LOTS! Good food once again, and well managed as always. Breakfast IMHO is a difficult task yet Saby & his team made it seem effortless. A sweet man piped delicious churros while masala chai did the rounds in earthen pots {a break from Olive tradition}. There was fresh fruit, cheese platters, varieties of tostadas, pigs in blankets, amuse bouches, financiers, baklava, chocolate fudge cake, nut tarts … and much more.

As you can see we really enjoyed the ‘event’ and loved the company too. Thank you Saby & Astha for thinking of us. It was truly wonderful …

This post is a part of Write Over the Weekend, an initiative for Indian Bloggers by BlogAdda

The Best thing in life is ‘the unexepected’ as I said in the beginning. A good day got even better as I got an early Christmas from a friend and food blogger in Belgium as her sweet hub flew into Delhi for a music fest the same night. Thank you Finla for this HUGE surprise ‘sack’ of goodies you sent for me. I am at a loss for words, but brimming with ideas! I also unexpectedly won a Phillips Air Fryer at the Philips Foodathon the next day … lucks looking up!

 

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Also find me on The Rabid Baker, The Times of India



One-bowl Milk Chocolate Brownies ….. with a little food for thought!

“She doesn’t want to fight. She’d rather write poetry, make brownies, drink herbal tea and watch the clouds roll by. None of the dragons she knows breathes fire, so she doesn’t, either.”
Christina Day

Milk chocolate brownies! I have never considered baking with milk chocolate, never turned to the Google Gods for milk chocolate recipes. It’s just something that isn’t me. In  my mind, maybe for some silly reason, milk chocolate is sweet & un-chocolaty, and good for young kids alone! A through and through dark chocolate {read bitter dark} person, I often steer clear of  white chocolate as well! Yet, the recipe caught my eye while leafing through Kathleen Kings fresh new baking book ‘Baking for Friends‘ {more about the book on the Chocolate-Pear Tea Cake}. It was reassuring to read I am not alone in my dark chocolate leanings. Kathleen writes, “You can probably tell from my recipes that I’m a dark chocolate fan. I don’t bake with milk chocolate often, but each time I do, I am pleasantly surprised how delicious it is.” I don’t sport much of a sweet tooth but a little nibble confirmed the chocolaty goodness. The kids loved them … fudgy, chocolaty, moist milk chocolate brownies! The past few days have been T I R I N G ! Playing chauffeur to the kids is tiring. Out at day break day before at some unearthly hour to pick up the daughter who had slept over at a friends’ after a late Enrique concert. Back home, daily chores, drove her to art class, then dropped junior for a Dussehra mela {festive fair}. Out again past 9pm to first pick up junior & his friend, then pick up the daughter, drop friend home … just as well that I enjoy driving! Every days seems the same ….

All this while the hub is in HKG for almost a month so my work seems cut out for me. What keeps me going? Much!! The cocker who flings herself at me every morning like she hasn’t seen me in years, that she melts into submission at meal times, ears ‘clipped‘ back and ready to do anything for food {a home cooked meal!}, that she can chew on a blade of dried lemon grass for hours and enjoy it so much!

… that 3 times this week a butterfly has bounced off the windscreen while I was driving, that the ever charming junior hasn’t got into a spot of trouble at school for one whole week {yes, an achievement}, that the senior teen made stunning lantern invites for the drama fest at school…{began from plain white rolls of paper and made 30 of these; never mind that she spray painted the house in the bargain},

… that butterflies are all over the garden, that my lime tree of many years has finally bloomed a single bud, that the tangerine shrub is laden with fruit, that 3 cherry tomato plants are growing strong, the Thai chili plant is prospering, that I have finally begun walking almost every morning finally thanks to inspiration from friends… … that every time I sit down to be with junior teen in front of the telly, he thinks it’s to watch Julie & Julia. Runs it for me for the 100th time, then keeps checking me out to see if I am enjoying it. He’s also trying really HARD to stop biting his nails as I have asked for ‘un-bitten nails‘ as a birthday present next month!

… I am touched that a reader of my blog mailed me passion fruit all the way from South India. The rustic appeal and colour made my heart skip a beat! Thank you Twinsey Rachel. I am humbled that you still remembered our conversation of over 2 years ago! Reading snippets from updates on the moving sidebar on facebook I am beginning to count the blessing. Simplify life is the call!

It’s the little things that matter and I’m striving to make each day better!  I am honoured to be part of a curry testing project with Alex from Denmark, and another that is based in the US. Both involve what I love most – food! That the blog is being fed a little more regularly is also a happy feeling!

I am ever grateful that the good folk at Tate’s Bake Shop considered it worthwhile to mail me a copy of Kathleen Kings new baking book, Baking for Friends, even though I live halfway across the globe! I reviewed it on the Chocolate-Pear Tea Bread, and now it’s time to share some more goodness. Seems to be chocolate all the way, and this time was a surprise – Milk Chocolate Brownies!!

[print_this]Recipe: Milk chocolate brownies {one bowl}

Summary: You got to believe in the deliciousness of milk chocolate when you nibble these fudgy, chocolaty, moist milk chocolate brownies! Adapted very minimally from Baking for Friends, Kathleen King.

Prep Time: 15 minutes

Total Time: 40 minutes

Ingredients:

  • 100g / 1/2 cup unsalted butter, soft
  • 250g / 9oz milk chocolate, finely chopped
  • 90g / scant 1/2 cup sugar 
  • 2 large eggs, room temperature
  • 1tsp pure vanilla extract
  • 90g / 3/4 cup plain flour
  • 10g / 1 tbsp cocoa powder
  • pinch salt

Method:

  1. Preheat oven to 180C. Line a 9″ square tin with parchment.
  2. Melt butter gently in a microwave safe bowl {or in a saucepan over low heat}, add the finely chopped chocolate and let it stand for a minute. Stir well, then leave to cool slightly.
  3. Add the sugar, eggs and vanilla and whisk briskly until mixed well. Add the flour, cocoa and salt  and stir until smooth. Spread evenly into prepared tin.
  4. Bake for about 20 minutes until a toothpick inserted in the centre comes out with moist crumbs. Leave tin on cooling rack to cool completely.
  5. Remove gently from pan and cut into 16 squares.

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Also find me on The Rabid Baker, The Times of India

Chocolate-Pear Tea Bread … Love Baking for Friends

“The key to successful baking is just to enjoy it. Don’t fuss, don’t stress, and don’t try to make it ‘perfect’.”
Kathleen King

A Chocolate-Pear Tea Bread from Baking for Friends by Kathleen King flooded our home with warmth and happiness yesterday! Kathleen’s baby, Tate’s Bake Shop needs little introduction. Iconic in the US, a must stop over in New York. The shop is called a ‘destination … worth putting miles on the odometer’ by the New York Times, and her books a must have on the kitchen shelf!

The creator and owner of the acclaimed Tate’s Bake Shop has an inspiring story. She began her baking career at eleven, selling her all-natural baked goods off a card table on her family’s farm.  Her award winning cookies are now sold at over 5,000 gourmet retailers throughout the US.

I got down to baking the day I received my copy for review! First Milk Chocolate Brownies, then little Chocolate Raspberry Tarts! If the feedback from the teens is anything to go by, the book is a winner!  I connected with Kathleens style of thinking and writing almost instantly. The little snippet before each recipe, the reaction to a test bake, her sons comment on his first bite of the Hurricane Irene Cookies, “Oh, don’t give these to anyone” …  all part of my everyday life as a home baker! It’s a tough {read delicious} cookbook to put down. The very idea of an Apple-Italian Plum Deep Dish Pie had me swooning. Then came  PUMPKIN recipes!!! Sometimes I wish I lived in canned pumpkin country as Kathleen offers a number of winners now that Fall is here. For those who can grab a can, the book is full of delectable options – pumpkin apple cake, pumpkin whoopie pies, two-recipe pumpkin pie, pumpkin mousse pie … and more!

Yesterday I was bitten by the Bread Baking Day bug, and though I had some itty bitty yeasty ideas, they radically changed. It was time for tea bread from my new fave baking book! {Sorry the post is a day late but I have had a plethora of internet issues with the service provider, Firefox etc. Now experimenting with Google Chrome!}   The book has something for everyone. Since I love baking with fruit and since it was Bread Baking Day yesterday, the Chocolate-Pear Tea Bread was my pick! It baked as I furiously punched away at my keyboard, the house filled with the most amazing bakery aromas. Tate’s Bake Shop must feel like home!!

Did I tell you I did everything from scratch that morning? Made a big batch of butter, then saw the recipe had applesauce listed.  Was tempted to substitute but what the heck!! Had a bowlful ready in a matter of minutes and I think that might be the secret of this moist tea bread! Chocolaty, moist and fruity …. it tasted even better the next day!

The Chocolate-Pear Tea Bread is part of the Fetish Fridays at Javelin Warrior.

The book has an interesting chapter on “health & lifestyle baked goods” which includes gluten free and vegan recipes. The book is therapeutic because it connects the baker in me to the bake shop, the beginnings of the success story, touches base with reality and makes you believe in the goodness of natural, home baked comfort food. For me, more so after the rather pathetic recent experience of Rose Cafe. I needed some sense of reaffirmation in bakeries and cafes, and this was it!

Baking for Friends is much more than a book of recipes. It’s about the sweetness of connecting with the ones you love. Kathleen welcomes you into her kitchen in the Hamptons, debuting more than 120 delectable, easy-to-bake recipes—from plump scones and muffins to mouthwatering pies and tarts to scrumptious gluten-free treats. Kathleen shares precious time-saving tips, designed to help you breathe easy in the kitchen without sacrificing taste.

I did a few other bakes which should show up here on PAB soon. The first was a batch of Milk Chocolate Brownies as I was curious to see how they fare since I am a dark chocolate person. I never buy milk chocolate {as a rule} but the hub got me a few bars from HKG and they weighed heavy on my conscience.

Kathleen convinced me to try them, and they were winners in my kids eyes. Fudgy, chocolaty and indulgent, well worth the bake. The lad even inquired if I had added melted chocolate on top {which I hadn’t}, and the continued to unwrap the little parcels like a birthday present! And then I made these absolutely sinful little Chocolate Raspberry Tartlets. The book has one large chocolate tart in a chocolate pastry base. I used another pastry recipe from the same book and made mini tarts. Absolutely divine!! The recipes also include a buttermilk pastry dough which is used extensively through the book. I’ve bookmarked it to try it next! In celebration of the highly anticipated release, Tates has partnered with KitchenAid to sponsor a Baking for Friends Bake-Off on Facebook. Join the Baking for Friends Bake-Off contest on the Tate’s Bake Shop Facebook Page.  Put your own spin on one of Kathleen’s recipes, then supply a photo/recipe for a chance to win $1,000 or a KitchenAid Artisan series stand mixer.

I can also offer readers of Passionate About Baking a  $5 discount on the cookbook from the website. The discount code is BAKEOFF, which entitles you to $5 off a copy of the book .

[print_this]Recipe: Chocolate-Pear Tea Bread

 

Summary: Delicate pears, brown sugar and butter come together with dark chocolate chips to make a specially delicious  moist and flavourful quick tea bread. A delightful fall special from ‘Baking with Friends‘ by Kathleen King.Serves 10

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes

Ingredients:

  • 210g {1 3/4 cup} plain flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 100g {1/2 cup} unsalted butter
  • 115g {3/4 cup firmly packed} brown sugar
  • 2 large eggs
  • 1/2 cup applesauce {recipe follows}
  • 2 tsp pure vanilla extract
  • 400g pears {about 2 cups diced} or 2 large {or 3 small pairs}, chopped
  • 150g {1 cup} dark chocolate chips

Method:

  1. Preheat the oven to 180C. Lightly butter a (9 X 5 X 3 loaf pan. Line the bottom with parchment paper.
  2. Sift together the plain flour, baking powder and salt. Reserve.
  3. With an electric beater, whisk the butter and brown sugar until smooth and fluffy, about 3 minutes. Beat in eggs one by one, followed by vanilla  extract and applesauce
  4. On low speed beat in the flour mix.
  5. Fold in the chopped pear and chocolate chips with a spatula, and transfer batter to prepared tin.
  6. Even out the top and bake for about an hour until tester inserted into the centre of the loaf comes out clean.
  7. Let it cool in pan for ten minutes. Then gently invert onto cooling rack and remove parchment paper. Gently turn right side up and leave to cool completely before slicing {we couldn’t resist it of course!}

Recipe: Applesauce

Summary: Basic applesauce recipe. Makes about 1 cup.

Prep Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 2 Apples, cored, peeled and sliced
  • 1-2 tbsp water {as required}
  • 2 tbsp brown sugar
  • 1/2 tsp lime juice

Method:

  1. Put all the ingredients in a sauce pan and cook until tender, about 20 minutes. {I cooked it for 3 minutes in the microwave and then another 2 minutes. Did not add any water}
  2. Mash the mixture using a potato masher or an electric mixer until it is smooth.
  3. You can add a dash of cinnamon if you like. I didn’t

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This recipe featured on Huffington Post – Dark Chocolate Recipes

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Also find me on The Rabid Baker, The Times of India




Bloggers Table | Rose Café, New Delhi … a thorny affair and Pinktober let down

“You can complain because roses have thorns, or you can rejoice because thorns have roses.”
Ziggy

It was the high after an excellent and pampered dinner at The Leela, Gurgaon that carried the Bloggers Table to a supposedly fun filled and leisurely brunch to the Rose Café, Saket, New Delhi the next noon. Not a bunch to miss out on a fun Sunday afternoon together, even though a few of us were eating more than we could accommodate in a single weekend, we were game. Good company is always a promise for good times … The folk at the bloggers table delivered the promise as always … giggly, enthusiastic, chatty and click friendly. Rose Café, New Delhi, however didn’t!  We failed to see the writing on the wall several times, willing to overlook glaring shortcomings, ready to forgive a lacking service standards, ever ready to accommodate an upcoming new venture which showed some promise, even forgave a bit of hair in a glass of water. Maybe we shouldn’t be so large-hearted after all!The first impressions were quite nice, but they didn’t last long. They were put to a brutal end by a rather obnoxious young man from the cafe, who, other than using physical force, accosted a few of us women verbally and rather nastily. Catch the horror story at the end … it was something that shouldn’t have happened!The place had this nice English rose look about it, distressed furniture that I love, a play of pastel pinks and blues that gladden the heart. Good overall feel to the place though the seating appeared a little cramped. I had happy thoughts of another good Pinktober blog post … short-lived though!It was pretty pink alright, though the stewards in pink shirts were a bit much for me. The other thing about the staff was a lack of any personal touch, eye contact or ‘café warmth‘‘. They were very robotic from word go … and didn’t get much better as the clock ticked!We were  about 14 of us. That was definitely not too many for Rose Café to completely mess up the orders, more so since we had called ahead. A few got food, the chatty women especially {thank heavens I’m chatty}. Not so the poor men, and that got them rather hot and bothered. 40 minutes without a meal wasn’t happening at lunch time. Also, have you ever been served jacket potatoes with dessert? ROFL … that happened too!To be fair, the thin crust pizzas were good. But then again, there are many more places that offer really good pizza with outstanding service, so would rather head there. Try Olive which is a stones throw from Rose Café, else head for Amici in Khan Market. For me, cuisine is the entire ambiance and hospitality experience. I’m certainly not heading back to this pink place in a hurry!The bruschetta was good too with a generous topping of goat cheese and caramelised onions. The spicy chicken bits were very overcooked and hard though the dipping sauce was zingy good with vinegar and green chili. Still, what’s a dip if the ‘main player‘ is bad news? The bunny chow was soft and the baked beans complimented it well.The only other thing that deserves some mention was the shepherds pie! The rest of the food was very mediocre. What was really noticeable was service standards, or rather, the lack of them! There was large scale mixing up and slip ups on orders. Drinks either came in doubles, or didn’t come at all. The staff were unable to recall who asked for what, which meant quite a few goof ups. I also heard that the eggplant parmesan was a disaster.Dessert was by far the biggest disappointment, especially for the baker in me. Can you possibly serve frozen cake at a table? The macaroons were cold {from the fridge cold}, and so was the lemon cake. The tiramisu was meh! The espresso cake with whipped cream and a caramel sauce was the only saving grace. The grand finale was a cake baked specially for the table, a layered raspberry cake I think. In many ways it looked like it was all dressed up with nowhere to go because it was served frozen. Knives and forks battled the slices which should have been melt in the mouth tender. Quite disastrous and a huge let down. Time for a new pastry chef maybe?Time for adieu … and that’s when the drama unfolded. An angry young man from the cafe decided to display his very inhospitable side over a matter which was bothering him. To add injury to insult, he almost physically asked us to step back in. He’d do well with a crash course in hospitality, addressing women, public dealing and social relations. The industry is clearly unsuited to his aggressive personality because this line is not just about food. It’s about the entire experience.The few happy good memories we packed to take away were rudely snatched away from us just as we left. NOTHING ‘ROSE-Y’ ABOUT IT, nothing worth going back for! The apology that followed did little to douse the fire as it came on demand, and carried on the inflame the situation a wee bit more. Thank you but NO THANK YOU Rose Café!

Others at brunch who shared the ‘not such a pink experience‘ that afternoon…
Sid @ Chef at Large
Sangeeta @ Banaras ka Khana
Sushmita @ My Unfinished Life
Rituparna @ Chocolate & Dreams
Charis @ Culinary Storm
Himanshu @ The White Ramekins
Ruchira @ Cookaroo
Rekha @ My Tasty Curry

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Also find me on The Rabid Baker, The Times of India


No Bake | Date & Prune Chocolate Truffles … truffles on a diet don’t get better than this #festivefood

“Life is like a box of chocolates … You never know what you’re gonna get.” Forrest Gump

Date, Prune & Walnut Chocolate Truffles are something I never thought I’d make. Yet a chance FB update sighting a while ago set me on the track. And my, what a great idea. Healthy, delicious, a power house of energy and guilt free indulgence, truffles on a diet don’t get better than this!These were fun to make, and so fast track! No bake, no cook, practically no work … almost like instant gratification! I got to step one in a matter of minutes but one bite into it was like, “Ummm nice, but something was missing, not indulgent enough“. Into the fridge they went!They sat there bugging me the next morning. Thought of adding some dark chocolate to the truffles and running them in the processor again but the task of remaking the little balls bothered me! Seemed daunting for a fast track dessert.Next idea, and it turned out to be a good one. The dark couverture I had ordered reached that same morning. Melted some in the microwave and had such a great time dunking each little ball into luscious, thick, satiny melted dark chocolate.Melted ooeey gooey dark chocolate is strangely therapeutic.  Is it just me? Whatever, but I really enjoyed this part and was rewarded in a while.These were GOOD! The teen loved them till the junior told her they had dates. “I don’t like them“, she declared, but soon was back digging into the bowl. ‘These are really good,” she declared. “Butter?” … the diet goes on, very conditional though!!  {Note: Thank you Sangeeta for the wooden board above. I ♥ it!}These make for good gifts in the festive season. They were a great addition to the Porcelain Buono Decoration Plate Silver from Urban Dazzle. It’s quite reasonably priced too. This was one of the many products I received for review which I shared when I made one bowl cocoa wholewheat almond brownies .About the truffles. They have a wonderful texture. You can play around with the combinations since both prunes and dates afford a good sticky base. Don’t like walnuts, use almonds. Don’t like nuts or are allergic to them, use dark chocolate, crystallised ginger, candied peel. Roll them in sprinkles after the dark chocolate has almost set; jazz them up if you like! Also, thank you Urban Dazzle for giving me a chance to review your Diwali range. I really love the variety and the quality of stoneware, ceramic, porcelain, drinkware and bakeware. You can see some of the range in my picture up there. I did wholewheat gingerbread men the other day and they looked so HAPPY on the platters, ornamental & ceramic.I also did a vanilla panna cotta in three flavours paired with three dessert sauces – coffee with a dark chocolate sauce, raspberry with a raspberry lime sauce, and saffron with  salted caramel saffron sauce! Then did mini panna cotta in these tiny little white ceramic bowls, three on a plate {The honeycomb plate is from a set my sis sent me from the US. White love!}The bowls are really versatile. Dipping sauces look great served with them. Else a good extra virgin olive oil, sea salt and queen olives with a sour dough bread served on a matching Mediterranean inspired ceramic platter! So much inspiration …

[print_this]Recipe: Date & Prune Chocolate Truffles

Summary: Healthy, delicious, a power house of energy and guilt free indulgence, truffles on a diet can’t get better than this!

Prep Time: 15 minutes Total Time: 40 minutes Ingredients:

  • Truffles
  • 100g dates {seedless}
  • 100g sundried prunes
  • 100g walnuts
  • 20g cocoa powder {3 tbsp}
  • 15g extra virgin olive oil {1tbsp}
  • Chocolate coating
  • 100g good quality dark chocolate melted {I used a 53%}

Method:

  1. Truffles
  2. Place dates, prunes and walnuts in bowl of processor and process for a minute or so until everything gets chopped fine. Taste and adjust sweetness if required adding more dates or prunes. {Thermomix: Speed 8, 30 seconds, repeat if necessary}
  3. Add the cocoa powder and olive oil and process briefly to mix. {Thermomix: Speed 8, 20 seconds}
  4. Roll into bite sized balls packing firmly.
  5. Dip into the melted chocolate and leave to set on a parchment lined tray in the fridge for 15-20 minutes.

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Bloggers Table | The Leela, Gurgaon … excellence in everything they do!

“The future belongs to those who believe in the beauty of their dreams.”
Eleanor Roosevelt

The Bloggers Table was privileged indeed to be hosted at the award winning Leela Kempinski, Gurgaon for a memorable Italian meal at Zanotta a few nights ago. It’s one thing having a philosophy of “Atithi devo Bhava – Our Guest is God”, and it’s another thing delivering it in every sense of the word. The Leela did just that! Hospitality and culture so seamless that in many ways it felt surreal!The Leela culture is noticeable in every employee. You can see the deep rooted Indian tradition, the entire team that works seamlessly to deliver the promise. Enter  the lobby and look around, magically a genie appears; helpful, polite yet completely unobtrusive. It’s a beautiful hotel but more importantly run by outstanding folk!That was pretty much the ‘experience’  through the evening enjoyed in excellent company – GM Leela Roger Wright, Head – PR & Marketing Communications Vinay Narang,  F & B Manager  Shisheer Manohar and Exceutive Chef  Emmanuel Guemonl from France.

Photo courtesy Rekha @ http://mytastycurry.com/

It was a pleasure to share the table with Roger Wright. His stories that ranged from Fiji, Down Under {a New Zealander}, his family, his commitment to staff training and motivation … and of course his tempting invite for a dosa Sunday brunch the next day {We sadly declined as ‘the table’ was off to Rose Cafe the next afternoon. That turned out to be another story altogether}

The Leela Kempinski Gurgaon was presented the Best 5-Star Deluxe Hotel (India) award, March  2011 & 2012. Zanotta was Times Food Award’s pick for Best Italian in the Region in both 2010 and 2011. If they hadn’t picked it for its outstanding Italian cooking it would have won awards for architecture and ambiance. The open display kitchen and private dining rooms are surrounded by the  see-through wine cellar of breathtaking proportions. 

Zanotta did not disappoint. From the welcome drinks served in the retro lounge that adjoins the restaurant on the 6th floor, to the company, the evening was delightful.What a memorable meal. We found ourselves reaching out for the bread basket time and again. I opted for the  vegetarian selection and absolutely LOVED it! The soft mozzarella and arugula salad with tomato, orange and basil pesto had everything right. The Minestrone alla Zanotta with pumpkin and rice was amazing too. I am not ‘soup person’, but was transformed rapidly into one! The next course was common for both  vegetarians and non-vegetarians. Home made ravioli stuffed with wild mushrooms floating in a silky smooth tomato sauce. A sprinkling of freshly ground pepper and you could sense how nicely the flavours married! Perfect again. Then came the show stopper, something Roger introduced to Leela from Down Under – a sorbet but not just any sorbet! It was dramatic sorbet served in a snow globe of sorts, sitting on a bed of ice. You could hear a loud collective gasp when the very delicious sorbet appeared. A work of art!Crespelle with spinach & ricotta {♥♥♥} followed. These were  ‘Florentine style’ pancakes stuffed with ricotta and spinach, served with tomato and parmesan. Amazing, cheesy and to die for! The portion sizes were just right and fresh produce brought out the best flavours in each dish!Excellent wines were paired with each course. They included Chardonay from New Zealand and another from France, Allegrini from Italy, and a Cabernet Shiraz from Australia. Time for dessert and once again a winner! Bitter chocolate semifreddo with candied orange peel. Really nice!! {I had to finally abandon the camera because the light was really low!}The NCR has some beautiful luxury properties, and The Leela is one of the finest examples. The group takes pride in it’s people, the ‘bedrock of the organisation‘. Warmth, positivity, camaraderie; the ease of relationships up and down the hierarchy is so visible and so comfortable.

Couldn’t have asked for anything better! Thank you Roger Wright and your wonderful team!

 

 

 

 

 

 

 

 

The other bloggers at The Leela that night were

Sid @ Chef at Large
Rekha @ My Tasty Curry
Himnashu @ White Ramekins
Charis @ Culinary Storm
Parul @ Shirazine
Sangeeta Khanna @ Banaras Khana
Ruchira @ Cookaroo
Antara @ Antypasti

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