Beruflich Dokumente
Kultur Dokumente
+TESTEDS
RECIPE JUNE 2013
` 100
India
Classics
made
lighter
7Pizza
7Macaroni cheese
7Prawn curry
7Shepherd's pie
7Chocolate tart
Eggless desserts
Fresh and zingy
Thai salads
42
p
za
READER OFFER!
piz
ad
sal
After all, your favourite Thai red curry, thickened with coconut
cream, alone can add up to half a days sodium allowance and
THE COOL LIST
half a days saturated fat. The question is, could we reclaim the
Get on top of 2013's
pleasures of these calorie-laden dishes, yet get them out of the
coolest food trends.
nutrition doghouse? The answer is a resounding yes.
Hint: Yuzu is in. So
is ceviche! P 15
At Good Food, we believe healthy decadence neednt be an
oxymoron. We also know that habits dont stick if they are
finitive lowdown on this summ
the de urs, trends and
Get st culinary flavo e
it ed rs
joyless. As French legend Alain Ducasse says in his health- cool
e ibles
H
rillia
brilliantly
brillian
brillia sty flavour
esty
antly zest
antly zesty trip
flavour trip
tr
RES Photographs
CHEF ALEX GARES
ess C
Recipes
E
BANERJEE
RITAM BANERJEE
salad pizza, and a range of guilt-free curries.
salads are
hai salad ar
ar
Thai salads The surprise hit of the summer table? Beautiful and bracing Thai salads
Thai
versatile,
ery versa
very
and made
d can be made
from almo
almost
nything - v
anything eggies,,
veggies,
rbs, fru
herbs, fruit s, meat
fruits,
seafood. A
and seafood
a
great Th
h
hould
should perfe
perf
n spicy,
end
blend
nd sw
lty and
salty
l d
Thaii salad
f ctly
sour,
spic sour,
sour
ee
eet
sweet
y
ly
r, redolent with spices, fresh herbs and greens. We bring you four popular varieties
avours T
avou
avours.
flavours.
fl he k
The key
a iis the
o its taste
to
es
dressing,
n
a number
i
in
ngredients
ingredi
ingredients
ud
luding
cluding
including
of vital
vi
mon
garlic, lemon
chilli, garlic, llemo
including the tangy Yam Lamut (green mango with curry paste) and the
or lime, fi sh sa
fish uce,
sauce,
and palm su sugar.
Executive
ef Alex Gare
- Chef
oh Samui,
Resort Koh S
Gares,
Four Seasons
tive Chef, Fo
Thailand
Thailand
sweet-tart Yam som-o-gai (chicken and pomelo). Bursting with colour and brilliantly
Pla oo
goong (prawn sa
oong
a goong
ed c
mongrass, roasted
lemongr
d with
ad
s lad wi
chil
chilli
contrasting avours, these crunchy sensations are low-carb and virtually fat free. CURRYING FAVOUR?
n p 90
cipe on 90)
Veg with an edge Inviting dishes from super chef Ritu Dalmias latest book Diva Green prawn curry. Extra
excerpted in our Modern Veggie are sure to draw a crowd. Papaya curry, labneh, Peruvian- points for eating with
FREEZE RIGHT style cheese dips with sliced potatoes. Vegetarian (and straight up delicious), Dalmias recipes your hands. P 64
THERE! address the craving for imaginative veggie food and prove you dont need meat to deliver
Think eggless cant bold avour and hearty satisfaction. Grab this wonderful book. Good Food d readers get a
be decadent? This whopping 30 per cent off its cover price! Details on p 60.
wicked plum fro yo
will show you. P 86 Eggless wonders Come summer and things eggy can seem a bit heavy. Which is why we
all need knockout eggless dessert recipes in our repertoire. Like Delhi-based food blogger
Deeba Rajpals sinful chocolate salami roll and pretty lime possets. Rajpals divine creations
are sure to please sweet lovers of all stripes. And they look festive enough to serve at special
occasions. I love her Plum fro yo, decadently laced with kirsch.
Enjoy this light, bright issue. Our master ideas will turn your meals into opportunities to eat
well, indulge your cravings and d pump up your energy.
The publisher makes every effort to ensure that the magazines contents are correct.
However we accept no responsibility for any errors or omissions. Unsolicited material,
including photographs and transparencies, is submitted entirely at the owners risk & the SUBSCRIPTIONS
publisher accepts no responsibility for its loss or damage. Submissions to the magazine NATIONAL SUBSCRIPTIONS MARKETING MANAGER
may also be used on the publications related platforms. Good Food Magazine India is not
responsible for any controversies that may arise thereof. Priyadarshi Banerjee
All material published in Good Food is protected by copyright and unauthorised subscriptions.wwm@wwm.co.in
reproduction in part or full is forbidden. Subscribe online: mags.timesgroup.com
COOK
OUR
COVER
Contents
RECIPE!
42 62 94
eat in eat out
Tricolour salad pizza QTo make the base, heat the oven Inspiring, seasonal recipes that Restaurants on trial and cafs
Serves 2 Q45 minutes + resting to 240C. Oil a round baking tray work every time with character
Q EASY (about 28cm). Mix the our, yeast,
salt and sugar in a bowl, then stir in 38 7 MEALS FOR ` 700 94 RESTAURANT SPY
olive oil 1 tbsp the water. Bring the mixture together A weeks worth of stylish Organic cafes on trial
garlic clove 1, thinly sliced and knead until smooth. Rest the meals 102 PRO VS PUNTER
tomatoes 230g, chopped dough for 30 minutes. Then press 45 LUNCHBOX Kolkatas The Flying Monk
salt and pepperr to season the dough into the oiled tray. Light and healthy lunches 104 OFF THE EATEN
mozzarella 125g, sliced QHeat the olive oil in a non-stick 46 READY IN 30 TRACK
rocket a handful frying pan, add the garlic and cook Snappy recipes ready in Mumbais Vinay Health
avocado 1 small, sliced for a minute. Add the tomatoes, a jiffy Home
tomatoes 10 small, halved season, then cook for 10-15 minutes 54 MODERN VEGGIE 107 SIGNATURE DISH
balsamic vinegar to nish until thickened and reduced. Cool. Ritu Dalmias stylish Aois Grilled Chicken
QSpread a thin layer of the tomato veggie dishes Donburi
THE PIZZA BASE sauce over the base, leaving a small 62 WEEKEND
olive oil for greasing border and top with mozzarella. Bake Curries made lighter
plain flour 100g for 10-15 minutes until puffed and 70 ENTERTAINING
dried yeast 3g (try Red Star golden. To serve, scatter over rocket, Zesty and avourful
available at gourmet stores) avocado, tomatoes, seasoning and a Thai salads
salt a pinch drizzle of balsamic. 77 HEALTHY
sugar 1/2 tsp QPER SERVING 523 kcals, protein MAKEOVERS
warm water 60ml 22.8g, carbs 42.8g, fat 29g, sat fat Classics with a healthy
12g, fibre 5.6g, salt 1.7g touch PRO vss PUNTER
Feel like the average diner
84 SHOWOFF
doesnt always agree with
ALL YOUR FAVOURITE MAGAZINES ARE JUST A CLICK AWAY! Stylish eggless desserts professional reviews?
Now, subscribing to BBC Good Food India (and all your other Become our punter in the
favourites like Femina, GoodHomes, Lonely Planet, Filmfare Pro vs Punter section
and others) just requires a click of the mouse! Log on to mags. and review a restaurant
timesgroup.com. along with a seasoned pro.
Simply fill your cart with your favourite magazines and pay right To apply, write to us at
from your desk. Plus get great discounts and really exciting gift bbcgoodfood@wwm.co.in.
offers! Log in now! MAGZTER COPY
4 BBC GoodFood JUNE 2013
June 2013
22 NEWS, TRENDS AND
SHOPPING
New restaurants, trends we
like and more
25 ON TEST
Energy bars & whisks
26 BARGAIN HUNTER
Best value foodie events,
meals and deals
28 NEED TO KNOW
Laal maat
30 FOOD ISSUE
BBC Good Food
116 investigates sugar
33 THE HEALTHY
eat away INGREDIENT
Foodie holiday ideas and
recipes from around the world
Brown rice
35 DRINK UP
35
Melon spritzers
Sunny fruit cocktails
110 EAT LIKE A LOCAL: 36 BOOKS AND COOKS
SINGAPORE
Authentic dishes from the
Junes must-read food
tomes Out & about
JUST A FEW GOOD PLACES TO EAT FEATURED THIS MONTH
Merlion City
116 CITY ON THE PLATE:
MANALI masterclass
Sample the hill stations 125 COOK LIKE A PRO
food delights A natty weighing scale
121 BUDGET AND for your kitchen Manali
BLOWOUT CAPE 126 MASTERCLASS Vadodara Delhi
TOWN John Paul Carmonas Q Q Singapore
Q QQ
An eaters guide to the step-by-step Prawn Q
Q
Q
Q
multicultural city Cannelloni
Q
FOOD NATIONVadodara
Good Food reader Anusha Praveen on
GOOD her favourite food spots in Vadodara
FOOD 7BREAKFAST Treat yourself to a hearty
south Indian breakfast at Aramana (+91
STAR 265 2391225) located at Subanpura. Tuck
RECIPE into uffy idlis, vellappam and crispy rava dosas. The
vellappams are served with either Kerala-style stew or a
creamy vegetable korma. Also try the Idli-Upma, a tweaked
version of homemade upma. The Malabar parottas and
Nool Puttu are delectable. Meal for two, ` 300.
7LUNCH Sasumaa (0265 2311151) offers an unlimited
thali replete with ghee-laden rotis, rotlas, rice, an array of
vegetables, salads, the traditional meethi Gujarati dal, kadhi
and farsan. For dessert, there isnt just one option
but three great ones. The masala papad is a
must-try. The chaat served with yoghurt
is a delight. Sip on the mildly spiced
chaas or ask for another helping of
chilled aamras. Meal for two, ` 360.
7DINNER Hidden in a tiny alley
in Alkapuri, Chung Fa is quaint with
cheery dcor that has Chinese written
all over it. It serves piquant soups and
a range of starters and mains. Begin your
meal with Manchow soup and move on to the generously
Yam som o gai (pomelo THE GARNISH portioned Singapore noodles, stir-fries and Schezuan-style
and chicken salad) red chillies 2, deep-fried rice. Meal for two, ` 600.
Serves 2 Q30 minutes Q EASY shallots 2-4, deep-fried
kaffir lime leaves 2, julienned HOW YOU PIMPED IT
pomelo or grapefruit 2-4 pieces, mint a few sprigs Its a crunchy, refreshing salad that is easy
peeled and de-veined lettuce leaves a few to put together. I substituted the pomelo for
chicken breasts 2, cooked and oranges in the recipe. The oranges, chicken,
shredded QRemove the outer skin of the pomelo cashewnuts and the dressing came together
cashewnuts 2, roasted and crushed and put the plump kernels on a plate. well. I loved the crunch of the fried shallots
dried shrimp or shrimp powder 4 Prepare the sauce by mixing all the and chillies and ended up piling them on the
pieces, chopped ingredients together in a bowl. Stir well. salad. However, it was slightly sweet and I would have given
coconut 2 tbsp, grated QAdd the chicken, cashewnuts, dried the palm sugar a miss since the Thai sweet chili paste already
shrimp and grated coconut. Add the had sweetness to it. Richa DSouza is a Hyderabad-based
THE SWEET CHILLI SAUCE pomelo and mix well. Place the pomelo marketing professional who loves experimenting with food.
lime juice 2 tbsp salad on a plate. Top with red chillies,
fish sauce 2 tbsp (try Ayam available shallots and kafr lime leaves. Garnish JOIN OUR TASTE TEAM
at gourmet stores) with the mint and lettuce leaves. Our Taste Team comprises readers and home cooks
palm sugar 2 tbsp QPER SERVING 333 kcals, protein
who try our recipes and give us feedback on what
Thai sweet chilli paste 2 tbsp (try Real
they liked and what they would do differently. Write
30.6g, carbs 43.6g, fat 3.8g, sat fat 1.3g,
to us at bbcgoodfood@wwm.co.in to join us.
Thai available at gourmet stores) fibre 1.1g, salt 1.3g
12.5% 37.5%
Burgers Macaroni INSIDERS
37.5%
Pizza
12.5%
Chocolate tart
cheese
POLL
Which comfort
food would you
like to give a
healthier twist?
with BBC Good Food magazine on the table and Apple and cinnamon cake
demonstrated the use of the produce they grow. Serves 4 Q45 minutes Q EASY
The end use of the produce in your magazine
oil 1 tsp, for greasing
is so different from the way these ingredients refined flour 1/2 cup + 1 tsp extra
are prepared in rural areas. Amazing indeed! baking powder 1/2 tsp
A restaurateur friend of mine also sought sugar 1/2 cup
cinnamon powder 3/4 tsp
inspiration from the recipes in the Club Tropicana
eggs 2
feature and served them to his patrons who were butter 25g, melted
delighted with the new varieties, not made honey 1 tbsp
available even by big ice cream brands. Finally, the apple 1/2, chopped
recipes for kids helped children make the best of QLine the base and the sides of a baking
their time. I can probably compile an entire book tin with butter paper. Use some oil to
based on the articles featured in Good Food. achieve this. honey. Mix gently. Use the additional
QSift the our, baking powder, sugar our to roll the chopped apples and mix
- Shashi Sah, Faizabad and cinnamon powder together. Beat the them into the batter.
our mixture with the eggs for 5 minutes. QBake for 20 minutes at 180C. When
The winner of the letter of the month for this
issue wins a special festive hamper worth ` 5,000 Meanwhile preheat the oven to 180C. done, cool for 1 hour and serve with tea
from Foodhall. The hamper is filled with tempting QThereafter add the melted butter and or coffee.
goodies like Kalamata olives, extra virgin olive
oil, penne rigate, basil crackers, chocolate The winner of the Reader Recipe of the Month wins a special gift
fondue, Lemnos jalapeno cream cheese hamper worth ` 2,000 from Dalmia Continental Pvt Ltd (DCPL),
and Jamie Olivers chilli salt. a leading company of premium wellness foods. The hamper
To write in to the contains an array of products from DCPLs Leonardo
magazine, email us brand, such as extra virgin olive oil, olive pomace oil, whole
at bbcgoodfood@ wheat pasta, premium pasta, premium pickle in olive oil,
wwm.co.in and pimento stuffed olives, black sliced olives and two recipe
include your booklets.
address and
telephone Interact with other Good Food readers on Facebook
number. at facebook.com/GoodFood MagazineIndia or follow
us on Twitter at twitter.com/goodfoodmagin.
us how to give classic comfort foods a healthy twist in Eat In
o
DEEBA RAJPAL
eba Rajpal is an award-winning Gurgaon-based blogger
d recipe developer who also specialises in food styling. She
ites about her baking adventures on her blog Passionate
bout Baking. Rajpal believes that food must taste as good as
ooks and should be healthy too. She enjoys exploring novel
gredients and recommends using fresh, seasonal and local
produce as far as possible. She presents her delicious takes on
eggless desserts in Showoff on p 84.
ALEX GARES
Alex Gares is the executive chef of The Four Seasons Resor
in Koh Samui, Thailand. Born in Barcelona, he worked as th
executive chef at the Maldives-based Soneva Fushi Resort.
He has also worked at several Michelin-starred restaurants
Spain. Treat your family and friends with his recipes for zes
Thai salads featured in Entertaining on p 70.
fir
irstt bite
e Snack attack
7First Bite
OA CRACKERS
QUIN
Our guilt-free munchies allow you to binge till the cows come home
ginger, 1 tsp jeera, 1 tsp chilli powder, water. Let it rest for 30 minutes.
S
CKER
1/2 cup chopped methi and 1/2 cup Repeat the same baking process as used
SEE
First Bite brings you the months freshest food buzz new launches,
water. Let it rest for 30 minutes. for the methi crackers.
D CRA
OATMEAL CRA
What a desired shapes. Bake for 20 minutes waterr for 15 minutes on a slow ame until
CRACKER
until crisp and golden. Cool. Store in an
airtight container.
Ragi crackers
Makes approx 3 dozen Q 45 minutes +
it resembles pearls. Make a dough with
100g wholewheat
l atta, cooked quinoa, 1
tbsp black pepper, a pinch of salt, 1 tbsp
sugar, 5 tbsp extra virgin olive oil and
1/2 cup water. Let it rest for 30 minutes.
events, great bargains, supermarket sweeps, health tips on food and
OF AN IDEA! baking QEASY Repeat the same baking process as used
for the methi crackers.
Know. And our Good Food Investigates pieces delve deep into important
used for the methi crackers. 2 tbsp chopped coriander, 3 tbsp lime up to make sticks.
juice, 2 tbsp olive oil, a pinch of salt, a QMake these
Flaxseed crackers pinch of grated nutmeg and 1 tbsp curd crackers a partt
Makes approx 3 dozen Q45 minutes + until smooth. of an impressiveve
Crisp
Crisp,
p,
baking QEASY cheeseboard with ith
yet low
ye w
in fat, these
se
Beetroot dip relishes like onion
Make a dough with 200g wholewheat Serves 6 Q20 minutes QEASY jam and chilli
crackers rs a
are
5 tbsp grated parmesan and 1/2 cup cloves, 1 tbsp olive oil, 1/2 cup curd, a with innovative
ER
her grain
herbs, grain, spices andn
RA
water. Let it rest for 30 minutes. pinch of salt, a handful of mint leaves, and healthy dips
CK
GI seeds.
se ds. Made w
d with either
eit
CR
wholewheat
ewhea eat
at our
o
ou or multigrain
ult
lti
tig in n RA Repeat the same baking process as 8-10 curry leaves, 2 tbsp chopped onion, like beetroot and
AC IC used for the methi crackers. 2 green chillies and the cooked beetroot spinach pt.
KE a a and
atta nd extra
t v
tra virg
i iinn olive
e oil, they
eyy TH
RS score
scor
core top marks
mar forr being n good d ffo
for
or ME to a smooth dip.
you.
u. (Recipes overleaf)
overleaf))
eat
at in
entertaining
ente
enter ainin
Turning over
a new leaf
H
brilliantly
brillian
brillia
illia
antly
antly
ly zesty flav
flavour
our trip
7Eat In
Recipes
ess CHEF
F ALEX
AL
A
ALE GARES
ES Photographs RITAM BANERJE
E BANERJEE
The largest section of the magazine, Eat In is packed with fabulous recipes
Thai salads
salads a are
with little tips and tricks that are perfect for the home cook. Each recipe is
very
ery
ry versat
versa ile,
and can be made
herbs,
from almos
rbs, fruits,
almost
anything - veggies,
eggies,
fruits, meat
and seafood. A
an
d
triple-tested by us so you get it right the very first time you make it. Weve
great Thai
Th i salad l d
should
hould
blend
end
flavours.
flavours
to
ld perf
p ectly
nd sspicy
n
salty
alty
ltty and
vours. The k
o its
ts tast
tas
ta e is
weet
weet
i th
ee
ly
icy,, sour,
d swe
key
the
got everything covered from easy everyday dinners and show-off menus
dressing,
essi including
nclud
a number
numbe
number
ingredi
er of vital
ingredients
chilli,
ngredients
i garlic, lemo
or lime, fi
andnd pa
fish
palm suga
pal
v
vi
t
lemon
mon
sh ssauce,
uce,
gar.
ar
for the weekend to modern veggie dishes and kid-friendly recipes bursting
- Chef
e Alex Gares
Gar ,
with flavours. P 37
Executive
xecutive
tive Chef, Four Seasons
Resort Koh Samui,
Samui, Thailand
Pla
aggoong
oong
ng (prawn
(prawn salad wiwit
with
lemongrass
lemongrass,
mon
ongrass, roast
roas eed
d chill
chilli
paste and lime) (recipe o
on
n p 90
90)
9
eat out
restaurant spy
On trial
Organic cafs 7Eat Out
What are your restaurant options for an all-natural meal minus additives and preservatives?
We put five organic cafs to our taste test
HOW WE DID IT Although more and more restaurants in India are turning towards organic produce in keeping with international
trends, even today very few eateries can actually claim to be completely organic. We chose ve cafs that attempt to adhere to the philosophy of
This section stands out for its uniquely-positioned restaurant reviews
serving natural, light and wholesome dishes using at least a few certied organic ingredients. The menus at these establishments lean towards lighter,
and features that are authoritative, objective and reliable. A novel approach
caf fare rather than restaurant-style dishes.
7TATTVA
ART &
Looking for a restaurant that serves
healthy, gourmet dishes made with
authentic, organic ingredients? You
refreshing and light yet wholesome.
In the Whole Wheat Pasta with Lentil
Bolognese, sabut masoorr dal is cooked
Left: The
Pranatattva
salad at
FRESH
to restaurant reviews, our Pro vs Punter section enables a Good Food India
wont nd a better bet than Tattva - Art in vegetable stock before being tossed Tattva Art &
& Fresh Organic Kitchen. They take with red wine vinegar and some Fresh Organic
ORGANIC their commitment to serve healthy veggies, and topped with cheese. This Kitchen is made
KITCHEN, food seriously enough to refrain from
putting pakodass and pizzas on the
dish is a little dry and needs more
sauce. It can also do with more avour.
with lettuce,
mulberries and
New Delhi menu. Instead, the well thought out walnuts; Facing
menu offers plenty of choice in terms QBESTSELLERS page: Tattvas
we get leading chefs from around the country to simplify their signature
to stumble upon. The dcor follows a some grains from Ahana Organic in
predominantly white theme with an Delhi and walnuts from Himjoli in
eclectic mix of beanbags, lamps and Uttarakhand. The handmade cows
cushions lending splashes of colour. milk cheeses are from Pondicherry.
The furniture is made of recycled QGO FOR STARTERS OR PUD?
and reused materials to create a Most of the desserts are not available
comfortable environment with a lower due to the lack of fresh ingredients, so
of toasted multigrain bread. Our millet tempered with tiny black jakhiya a seeds
main has millet grains tossed with (a hill spice that looks like mustard),
pomegranate and pumpkin seeds the mango salsa is sweet and slightly
with a light vinaigrette dressing. The tangy. The cooling jakhiya a balances out
millet tastes like quinoa, but the grains the heat of the mango. The salsa verde
are bigger and harder. The dish is made with parsley, basil, garlic, lemon
eat awa
away
local knowledge
knowledge
ge
e
EAT7DO7SHOP7SLEEP
O
ne of Indias most
popular hill stations,
Manali offers much
more than just dizzying
heights and chilly weather all year
Tel: +91 9816699663) offers great
vegetarian pizzas, especially the
delicious Four Cheese Pizza ((`
Walk to Pizza Olive (Tel: +91
` 350).
the worlds most exciting food destinations. Eat Like A Local brings easy,
stop to reach higher planes like the Tomato pizza. If youre a meat end, road leading
Rohtang Pass the gateway to Lahaul you can opt for ham and salami to the Jana
Valley and Spiti Valley. The infamous toppings. Visit Il Forno (Hadimba falls; Misri
hash trail is another draw that brings Temple Road; Tel: +91 9816922481) khumani is one
hippies from all over the world, while for delectable Italian fare. Set in a of the locally
the picturesque snow peaks attract 100-year-old Himachali home in cultivated fruits
ocks of honeymooners. Adventure the midst of a lush garden, this al Facing page:
Photograph ZORAWAR SHUKLA
authentic menus from around the world while Budget and Blowout shows
junkies can try their hand at just about fresco caf is perfect for warm, sunny Martins, a
anything here from hang gliding to lunches. The cosy wooden interiors family-run
rock climbing and skiing. are straight out of a Hansel and Gretel eatery, is
Geographically, Manali is divided story. Due to a dispute, Roberta, the surrounded by
into two parts the new town, which Italian proprietor of the restaurant, no a garden and
includes the crowded and touristy longer runs the place. Even though apple orchards
Mall Road, and Old Manali, which the food tastes the same, it isnt certain
attracts a mix of foreigners and young how long the restaurant will be able to
travellers. Despite being overburdened
by tourists, especially during the peak
summer season, Manali has a magic to
it that makes it hard not to return. But
what really sets it apart from other hill
stations is the smorgasbord of exciting
sustain itself without her. Until it does,
try their wonderful pizzas; the Mutton
Spezzatino, a heart-warming stew to
get you through the cold walk home;
Mushroom Lasagna, and of course, the
Fiammetta a gooey chocolate dessert
you how to get your wallets worth when travelling. And City On the Plate
cuisines. Who would imagine that you that is truly decadent.
masterclass
chef skills
perfect dishes and pick up fine dining finishing touches of chefs through
cut into 1/4-inch chunks
egg yolk k1
saffron a pinch
salt 1 tsp
cream 300g
spinach leaves 8 large, stems removed
and blanched
gadgets that sharpen your kitchen skills and our 10-minute wine guide is
salt 1 tsp
chickpea flour (besan) to coat
vegetable oil 1l, for deep frying
EXCLUSY-STEP
garlic cloves 60g, peeled
STEP-BCIPE
saffron 1/8 tsp
salt to taste
RE thyme leaves 1 tbsp, chopped
How to get the best THE GOOD FOOD INDIA
PROMISE
from Good Food India We hope you enjoy our lively mix of recipes, restaurant
reviews and travel features. We attempt to make them
Whyy you
y can cook our What our symbols fun to read, but we are also serious about eating well and
recipeswith confidence mean doing it sustainably. Heres what you can expect from this
All the recipes in Good Food are tested EASY Recipes everyone can make, and every issue:
thoroughly, so theyll work the rst even beginners. These dishes are
TRIPLE-TESTED RECIPES All our recipes are tested
time for you at home. Most of our usually quick, often on the table within
at least three times. For great results, we recommend
recipes are developed in the Good 20 minutes.
you use standard level measuring spoons, and dont mix
Food test kitchen by our cookery MODERATELY EASY These require
imperial and metric measures.
team or come from food writers and a bit more skill for example making
chefs. We aim to make our recipes and rolling out pastry. EASY RECIPES Most of Good Foods recipes are quick
as practical as possible, keeping A LITTLE EFFORT and simple to follow and can be made using easily
ingredient lists to a minimum and Recipes aimed at experienced cooks available ingredients.
avoiding lengthy preparations. who cook for pleasure and like a THE ODD CHALLENGE Weekends are perfect for
challenge. elaborate meals and entertaining. Weve included a
How we triple
p test CAN BE FROZENUnless otherwise smattering of show-off recipes for those who enjoy a
our recipes stated, freeze for up to three months. good challenge.
REALLY
squeeze
eezez the
white
ite crabm
crabme
crabmea
me t 100g water complete
completely.) ly.) Mix in the mustard
00g
0 (try Bumble Be
available at gourmet
availabl Bee and oil,, then season
stores)
stores) to tast
taste.. Add the
QUICK
K d on mus
dijon mustard 1 ttsp (try
available
e at gourmet
gou met
y Roland
me stores)
basil
sil and chilli just before
QTo serve,
befo serving.
rv halve and stone
erv .
FOR Show-off recipes when you you up-to-date with issues and debates in the food world
gra LIS PARSONS
NS
India
Classics Open the ALIVE app on your phone and scan the Voila! Watch your
made 2 cover or the Signature Dish page (p 123) with the 3 favourite recipe, Aois
lighter ALIVE logo by focusing your phones camera on it. Chicken Donburi, come
7Pizz
zza
a
7Maca
M roni che
Ma
Mac
7Pr
Praw
rra n ccurry
heese
y
ese Android/iPhone: Hold still and it will scan ALIVE on your mobile
7Shep
hep
7Choc
pherd
herd's
colat
's pie
o e tartt
ie automatically. device. You will get
Egg
Eggl
ggless
gglesss dess
dessserts
ert BB/Symbian: Go to Options, then capture image. various options thatll
Fressh an
nd zingy
zingy
y Windows: Tap on screen to capture and hold still enable you to view,
Thai sa
sallads
sal
42
READER OFFER!
dp
sala
A Vegetarian Cookbook
(T&C apply - see p 60)
Available on selected devices: Android version 2.2 and above, iOS version 4.3 and above,
BB version 5.0 and above, Symbian version S60 and above, Windows version 7.5 and above
Classics
with Brandy-flavoured Newberg
Prawns and Bento boxes. Also
on offer are a variety of sushi
like Crab Sushi with Japanese
Mayonnaise and Chives, and Blue
cooked sticky rice topped with varieties of sh or
Cheese and Asparagus Sushi.
made Signature
g dish meat, grilled or pickled vegetables and eggs. These
lighter Aoi
7Pizza
iz
7Macaron
Macaronii chees
heese
e
Chef Mitesh Rangras shares his recipe
for this hearty Japanese meal in a bowl
salt and pepperr to taste
sugarr a pinch
QThirty minutes before serving,
cook the rice in a rice cooker, pot or a
meals are traditionally served in over-sized stone
7Pr
Prawn curryy
rice bowls also called donburis.
light soy sauce 2 tsp pressure cooker with water and rice
soft boiled eggs 2, sliced vinegar seasoning (the idea is to not
7Shepher
hep d's pie drain the water). Make a dressing for
THE STICKY RICE the pickled carrots with rice vinegar,
7Chocola
Chocolate
Choco te tart
tar Japanese sticky rice 150g sugar and salt. Marinate the carrots
water (or vegetable stock) 300ml well with the dressing and refrigerate
salt to taste for an hour.
Eggl
gless d
desser
esser
es tss Grilled chicken donburi
with teriyaki sauce
rice vinegar 25ml QMake the teriyaki sauce by sauting
the ginger in sesame oil. Add the
Serves 2 Q30 minutes + marinating THE PICKLED CARROTS teriyaki sauce and red miso paste and
Fresh
shhaand
nd zing
zingy
y Q MODERATELY EASY rice vinegarr 200ml cook for 2-3 minutes. Add water, salt,
Thaii sala
sa
s lad
ad
ads sugarr 150g pepper and adjust consistency. You can
p 42
Donburi is a Japanese rice dish with salt 1 tsp also add chopped red chilli. Grill or
meat or veggies cooked and served carrots 80-100g, thinly sliced pan-fry the chicken for 7-8 minutes on
za
ppiz
READER OFFER!
on top of the rice or cooked together. lengthways each side or until cooked. Slice it thinly.
salad
If you dont have Japanese rice you QIn the meantime, heat olive oil in a
30% off on Ritu Dalmia's can substitute it with any other short- THE TERIYAKI SAUCE pan. Add the diced vegetables. Add the
louur
r
i olo
grained glutinous rice. ginger 1 tsp rmer vegetables like carrots at the
new book, Diva Green:
Trico
sesame oil 10ml start and the softer ones like pok choy
A Vegetarian Cookbook
HOME RESTA
AURA
ANT OFF
F ERS
S PARTNER UPDATES SHO
OP ONLINE
E ONOMIC ADV
GASTRO VENTURES
S
TRUEBLUE
Contemporary ne dining meets old-world charm at
Indigo, Mumbai. The iconic restaurant, which is housed
in a restored turn-of-the-century bungalow off Colaba
Causeway, offers European-Asian cuisine and has an
expansive bar. Since it opened in 1999, a new menu has
been introduced nearly every year. This years offerings
include Cauliower and Green Garlic Veloute, Baby Beets
with Horseradish Panna Cotta and Pulled Duck Tortellini.
Standout desserts on offer include Chocolate Trufe with
Chevre Mousse and Sour Cherry, Pineapple Upside Down
Cake with Rosemary Ice Cream or Macchiato Brulee.
Two signature dishes, Indigo Lobster Bisque and Broiled
Lobster Tail with Indigos Lobster Risotto have been
retained in the new menu but been given a new lease
of life with contemporary plating and avour proles.
You could also tryy their Sundayy Brunch or p prix xe lunch
available evveryday,
ex
xcept
Sundays.
As you tuck
into your meal,
youu might just
spot a celeb or
two. Ang gelina Jolie
and Brad P Pitt, Chelsea
Clinton and T The Rolling
Stones are just ssome of the
global heavyweightts who have
dined here in the past.
OA CRACKERS
QUIN
FL
AX
S
CKER
SEE
D CRA
OATMEAL CRA
CKERS
What a
CRACKER
OF AN IDEA!
These crunchy winners are proof that healthy is anything but boring
Recipes AMIT PAMNANI
Photographs RITAM BANERJEE
Crisp,
yet low
in fat, these
crackers are
easy to rustle up
with your choice of
uber healthy ours,
S
ER
CK
Snack attack
Our guilt-free munchies allow you to binge till the cows come home
Make a dough with 200g multigrain Make a dough with 100g oats, 100g
atta, a pinch of salt, 1 tbsp sugar, wholewheat atta, a pinch of salt,
5 tbsp extra virgin olive oil, 2 1 tbsp sugar, 1 tsp cinnamon powder,
chopped green chillies, 1 tsp chopped 5 tbsp extra virgin olive oil and 1/2 cup
ginger, 1 tsp jeera, 1 tsp chilli powder, water. Let it rest for 30 minutes.
1/2 cup chopped methi and 1/2 cup Repeat the same baking process as used
water. Let it rest for 30 minutes. for the methi crackers.
Preheat the oven to 175C. Take a
baking tray and turn it upside down. Quinoa crackers
Put the dough on the back of the tray. Makes approx 3 dozen Q45 minutes +
Roll it thinly like a chapatti on the tray. baking QEASY
This will avoid any breakage. Brush
with a little olive oil on top. Cut into Cook 1/4 cup quinoa with 1/2 cup boiling
desired shapes. Bake for 20 minutes water for 15 minutes on a slow ame until
until crisp and golden. Cool. Store in an it resembles pearls. Make a dough with
airtight container. 100g wholewheat atta, cooked quinoa, 1
tbsp black pepper, a pinch of salt, 1 tbsp
Ragi crackers sugar, 5 tbsp extra virgin olive oil and
Makes approx 3 dozen Q 45 minutes + 1/2 cup water. Let it rest for 30 minutes.
baking QEASY Repeat the same baking process as used
for the methi crackers.
Make a dough with 150g ragi flour, TIP
50g multigrain atta, 5 tbsp extra Spinach dip QUse your
virgin olive oil, a pinch of salt, 1 tbsp Serves 4 Q10 minutes QEASY imagination while
sugar, 1 tbsp white sesame seeds, cutting the crackers
1 tsp black sesame seeds and 1/2 Blend together 1 garlic clove, 5 tbsp create different
cup water. Let it rest for 30 minutes. cream cheese, 5 tbsp toasted almonds, shapes and sizes,
Repeat the same baking process as 1/2 cup blanched spinach, or just roll them
used for the methi crackers. 2 tbsp chopped coriander, 3 tbsp lime up to make sticks.
juice, 2 tbsp olive oil, a pinch of salt, a QMake these
Flaxseed crackers pinch of grated nutmeg and 1 tbsp curd crackers a part
Makes approx 3 dozen Q45 minutes + until smooth. of an impressive
baking QEASY cheeseboard with
Beetroot dip relishes like onion
Make a dough with 200g wholewheat Serves 6 Q20 minutes QEASY jam and chilli
atta, 4 tbsp flaxseeds, 5 tbsp extra marmalade. You
virgin olive oil, a pinch of salt, 1 tbsp Boil 400g beetroot in a pressure cooker. could even pair
sugar, 1 tbsp dried mixed herbs, Cool and peel. Blend together 2 garlic these crackers
5 tbsp grated parmesan and 1/2 cup cloves, 1 tbsp olive oil, 1/2 cup curd, a with innovative
water. Let it rest for 30 minutes. pinch of salt, a handful of mint leaves, and healthy dips
Repeat the same baking process as 8-10 curry leaves, 2 tbsp chopped onion, like beetroot and
used for the methi crackers. 2 green chillies and the cooked beetroot spinach pt.
to a smooth dip.
lowdown on
the definitivelavours, trend this summe
Get st culinary f s and it r
edib s
le
coo les
Words
KAINAZ CONTRACTOR,
VIDYA BALACHANDER
Illustrations
SVABHU KOHLI
1
Greek yoghurt
The Greeks have perfected their own version of
dahi drained of whey; it is rich, thick and creamy,
particularly well suited to a tzatziki dip but just as
good with a drizzle of honey on top. So far, hung
curd was the closest approximation of Greek
yoghurt available on Indian shores. Although thick
and less watery than dahi, hung curd is still not a
patch on Greek yoghurt, especially in the texture
department. The lusciousness of Greek yoghurt is its
USP, and now you can dig your spoon into a jarful,
courtesy of Himalya Fresh, which has introduced
the international favourite in India. It is available in
2
three avours: plain, honey ginger and honey lemon
chilli. Although Greek yoghurt has been available on
supermarket shelves for a while, the locally produced
kind is likely to make a smaller dent in your wallet.
Greek yoghurt is also known as labneh in the Middle
East. To try homemade labneh, see Ritu Dalmias
recipe on p 58.
Yuzu
The Japanese yuzu is more than just an
exorbitant fruit that resembles a tangerine. Its
the puckering fruitiness of this Japanese citron
with undertones of grapefruit, lemon and
mandarin orange, which lends the soy-based
ponzu dipping sauce its sharp and complex
avour.While the juice is used primarily as a
seasoning (like lemon juice), it is the fragrant,
yellow-orange rind that is used to accent
vegetables, custard-based desserts and sh.
Although it is virtually impossible to get
fresh yuzu in India, the bottled juice is
nearly as good and undoubtedly more
convenient. It comes at a price, but this
ones for keeps as one drop is all it takes to get
addicted to its oral citrus fragrance and brisk
tartness.Wasabi by Morimoto in Mumbai
and Delhi have been using it in nearly all
their carpaccios while Megu in Delhi offers
a contemporary spin with itsYuzu Crme
Photograph DAVID MUNNS
3
Regional with a twist
Until now, the only way to uncover the best of Indian cuisine
was to prise free the culinary secrets from the home kitchens of
various communities from across the country. But thanks to a
few pioneering restaurants that have taken it upon themselves to
represent Indian regional cuisine, you dont have to go through
so much trouble to sate your curiosity. For instance, Royal Sindh
in Mumbai offers hearty Sindhi specialities like Sindhi kadhi,
aloo tuk and dal pakwan. We also welcome the trend of regional
Indian restaurants giving traditional favourites a modern spin
take Bong Bong in Mumbai, which features a novel take on
Bengali staples with dishes like Mango Pickle Steamed Fish,
Broccoli and Mango Pickle Envelopes and baby potatoes
slathered with Bengali panch phoran. Ayurveda-inspired dishes
get a nod in at Chennais Royal Vega, which serves dishes like
Photograph MYLES NEW
The keema pav Hara Mung Mewa, or whole green mung cooked in buttermilk,
at Dishoom, London soured with unripe mango and topped with popped lotus seeds.
4
readymade from brands such as Naturellement in
New salad leaves Auroville (they offer peanut, almond and sesame
Its about time insipid iceberg was deposed as the king of butters) and Sains Market (sunower seed butter).
lettuce and salads turned over a new leaf.Were thrilled Sains Market seed butters are available online at
our salads are being graced with leaves that have more gourmetco.in, ` 495 for 200g
character and personality from beautiful red radicchio (or
Italian chicory) with a hint of bitterness to less punchy but
just as pretty watercress, and from curly endive to versatile
Chinese lettuce that tastes just as good raw as grilled. Not
only are these lettuce leaves nding their place on posh
restaurant menus, they are also making a mark in vegetable
markets. If you, like us, think iceberg is just another name
for crunchy water, seek out these lesser known but much
more avourful and interesting leaves.
Try Trikayas readymade salad with endive, radicchio and
rocket leaves, ` 60
Photograph CORBIS
need to know
food trends
6
Ceviche
If international culinary trend predictions are to be taken seriously, 2012 was touted as the year of ceviche in particular, and Peruvian food
in general. India is still waiting for a full-edged Peruvian restaurant but we have noticed a build-up of curiosity in online food forums about
ceviche. Restaurant menus across the country are also offering a smattering of this citrus-cured seafood dish.To the uninitiated, ceviche in
its most elementary form is thinly sliced or diced raw sh marinated in the citric juices of lime, orange or lemon and perked up with onions
and chillies (the authentic recipe calls for the South American Aji Amarillo).Whats most fascinating about the dish and whats caught
everyones attention is that even though its technically uncooked, you cant tell as the acid causes the shs esh to become rm, as if
cooked.We cant get enough of ceviches sensationally fresh avour and suggest you make this your go-to salad this summer.
Photograph PHILLIP WEBB
7
Mignardises
(mini desserts)
We love the thrill and anticipation that follows a
plateful of mini desserts. Offering a seductive peek
into the ptisseries specialities, these bite-sized
calorie bombs encourage multiple tastings.Weve
been noticing a resurgence of this retro French
tradition in dessert shops across the country.
Mignardisee comes from the French word for
precious or cute and these tiny treats are proving to
be all that and more. At Chennais luxe patisserie,
Ecstasy, Mini Rochers y off the dessert shelf while
in Mumbai, Icing on Top specialises in downsized
beauties such as cakelettes, tartlets, mini whoopee
pies and cake pops.We cant get enough of LOpera
Delhis assortment of mini desserts, which includes
the superlative mille feuille and the decadent
chocolate clair. Be warned though an open box
of mignardisess is an empty box.
8
Frozen berries
There was a time when we would mournfully ip through pages of recipe books, all
because those luscious raspberries and blackberries that adorned tarts and cheesecakes
were nowhere to be found in India. Cut to today were happily making up for lost time,
thanks to frozen blackberries, blueberries and raspberries, easily available at gourmet
th
sstores. Berry purists can roll their eyes, but were all for substituting natures
ccandy with the frozen kind when making crumbles, pies and smoothies. The
freezing process may diminish the plump, sun-kissed look we associate
with fresh summer berries. But what frozen berries lack in
w
attractiveness, they more than make up for with their razor-
sharp avours.
Delishhs range of frozen berries are available at all Foodhall and
Godrej Natures Basket outlets
10
Pinterest
Uploading photos of food you can feast
your eyes on to Instagram is so 2012.The
au courant visual medium to share your
food lust is Pinterest. A lot less intrusive
than Facebook and a lot more vivid than
Twitter, Pinterest is a social media outlet
that functions like a virtual soft board it
lets you upload or pin photos and videos
of your choice on to boards, categorised
according to themes, and also re-pin
photos that others have uploaded that
appeal to your sensibilities. Pinterest is
especially apt in the context of food after
all, who isnt partial to easy-on-the-eyes
food? Besides, photos featured on blogs
are conveniently linked to the blogs
themselves so that you can try out the
recipes as well.Whats best?You can stay
9
as private as your like and let your photos
do all the talking.
Sandwich bars
The mega trend of gourmet sandwiches has spawned a mini-trend of
sorts: the sandwich bar.We love the doughy parcels of indulgence at
sandwich bars ranging from casual, post-college hangouts like Mumbais
Between Breads to eclectic ones like Delhis Edwards Sandwich Bar
Deli & Artisanal Shop. Like most comfort food, this beloved staple has also
undergone an exciting gourmet transformation.With international breads,
exotic condiments and ingenious llings, creative sandwich makers are pushing
the denition of what constitutes a sandwich.When youre craving something
familiar, sink your teeth into Between Breads deliciously meaty and juicy
Philly Cheesesteak Sandwich. For a DIY sandwich experience, look no
further than Edwards drool-worthy artisanal deli counter, bountiful
Photograph MYLES NEW
with meats, cheeses and treats like bacon jam, homemade mustard and
pickles. Now thats wichcraft for you.
CUPBOARD LOVE
THE JURYS OUT WASABI PASTE
Stinky fruit How to use up
THE CASE FOR THE CASE AGAINST 7Avocado prawns in wasabi
How can anyone hold a grudge My case against foul-smelling dressing For the dressing, mix 2
against stinky fruit? Once you fruit virtually makes itself. tsp wasabi paste, 4 tbsp olive
get past the smell, there are so Slit open a muskmelon or a oil, 2 tbsp lime juice and 1 tsp
many delightful things about jackfruit and the intense odour honey y in a bowl. Season and
them, be it their avour, their that wafts out takes me to the keep aside. Scoop out the esh of
texture or their versatility. I same place as smelly socks. 2 avocadoes. Mix 250g cooked prawns
cant wait for summer Adding chunks of durian to with the dressing. Pile the prawn mixture and the avocado into serving
to get my hands on a salad might sound exotic, bowls and top with watercress and lime wedges. Serve.
jackfruit. Not only but did you know that 7Salmon with wasabi mayo Heat the oven to 140C. Place 2 salmon
does the fruit itself the spiky southeast fillets on a baking tray and smear 1 tsp miso paste on top. Scatter 1
taste awesome, it Asian fruit doubles tbsp sesame seeds and bake for 15 minutes. Meanwhile, mix 1 1/2 tbsp
can just as easily be as a mosquito wasabi paste with 2 tbsp mayonnaise and serve it with the salmon.
transformed into a repellent? I balk 7Wasabi salmon with cucumber salad Rub both sides of 2 salmon
delicious biryani or at the very fillets with 1 tsp oil and 1 tbsp wasabi paste. To make
kul. Even the lure thought of the salad, mix 1/2 chopped cucumber, 1 sliced red chilli,
of an almost-ripe but a chopped 2 tbsp rice wine vinegar, salt, pepper, 1 tsp golden
still crunchy guava, papaya and caster sugar and 2 tsp poppy seeds together. Mix well
which some people refrigerating until the sugar and salt have dissolved. Grill the sh for
nd strong smelling, is hard it is even 5-6 minutes. Serve with the salad and some steamed rice.
to resist. Ditto with papaya I worse it takes 7Soy tuna with wasabi mash Combine 3 tbsp soy
nd myself digging into a bowl days to get rid of the smell. sauce, 1 tbsp rice wine vinegarr and 1 tbsp caster sugar.
whenever I crave something You might argue that these Pour the mixture over 2 tuna steaks and let it stand for
sweet. Fruitcakes who cant bear overpowering fruit impart 20 minutes. Heat 100ml milk k in a pan and add 2 tsp
sharp smells lose out on some distinctiveness to a dish, but all wasabi paste. Add 500g mashed potatoes and 1 sliced
of the most fabulous food ever. youre left with is a disgusting spring onion. Keep warm. Heat a griddle pan until hot.
Why give the nose so much stench. I cannot help but raise Remove the tuna from the marinade. Cook on each side
importance? a stink! for 3 minutes until seared. Serve with the mash.
-PRIYANKA HOSANGADI -KHORSHED DEBOO 7Try S&B Foods available at gourmet stores like
Foodhall, ` 250 for 43g.
SUPERMARKET SWEEP
Pop into the supermarket for a quick weekday meal
+
+ =
+ +
TOTAL CO
ST
Pumpkin and porcini open ravioli Serves 2 Q25 minutes Q EASY ` 343
Photograph GARETH MORGANS
Recipe JANINE RATCLIFFE
Steam some chopped pumpkin (` (` 15/500g) until tender. Soak Epicure porcini mushrooms (` (` 40/25g) for 10 minutes, drain and fry in some olive oil
with a handful of chopped flat-leaf parsley (`(` 5/20g) then add the pumpkin and gently crush. Slice 4 Barilla lasagne sheets (`(` 198/300g) in half and
drop individual squares into a pot of boiling water until cooked. Layer the lasagne sheets with porcini and pumpkin and nish with some more chopped
parsley and shavings of Zanetti Grana Padano (` (` 85/50g).
Available
from
zansaar.com from
` 2,695 onwards.
TABLE HOPPING Get your first taste of the hottest new restaurants on the block
CASUAL
CLASSY
COOL
FRESH ON COCKTAIL
THE SHELVES OF THE MONTH
Whats new in Lemon casa rita
supermarkets this month? Serves 1 Q10 minutes QEASY
MASTERFOODS
LEMON BUTTER
` 100 for 280g
This lemon butter has
a slightly gelatinous
consistency but spreads
easily on toast. It is neither
too acidic nor too sweet
but its mildness suggests
you are more likely to
relish it on croissants or scones than on thick
toasted bread. The sunshine yellow condiment
is also handy for baking and is delicious
smeared on teacakes.
MASUYA MISO
HOME ON THE ROAM
INSTANT MISO SOUP Weve seen a sudden surge in the popularity of restaurants dishing out Indian
` 250 for 10 single serve packets regional cuisine and unassuming home-style food. This has made us wonder whether
The next time you are craving a grandmas secret heirloom recipes or those rustled up by the household help or
snack at work, snip open a packet of maharaj will now nally get their due. Enter Gypsy Kitchen a food and heritage
this instant miso soup. Simply empty conservation initiative jointly spearheaded by Impresario Handmade Restaurants
the contents of the sachet into a Riyaaz Amlani and Chef Gresham Fernandes and Ayaz Basrai of The Busride Design
cup and top it up with a little over a Studio. Launched in May this year, the project teams up with home cooks to offer
glass of boiling water. The result is soul-satisfying ghar ka khana in Mumbai through a pop-up format. Were hoping
an umami-packed yet mild soup that this caravan nds its way to other regions of the country too. So the next time you
is both lling and deeply satisfying. stumble upon handwritten recipes on food-stained pages, preserve them. Better still,
Add some snipped spring onions visit facebook.com/pages/GypsyKitchen those recipes are worth revealing.
for extra texture and crunch.
Whisks
LOVES
y ROSTI MEPAL WIRE
MASTRAD
TRAD SILICONE E BALLOON WHISK
BALLOON WHISK ` 85 850 ` 850 METAL TWIRL WHISK ` 50
Of all the whisk shapes available,
ilable With numerous intertwining wires lending Mostly used by us to whisk
hi k eggs for
f
the balloon whisk is the most commonly used it its balloon shape, this whisk shape is uffy omelettes, we are yet to nd another
in kitchens. We nd this silicone whisk to be considered superior for when you want to get use for the metal twirl whisk. This whisk has
the most functional with a strong-grip handle the most air into the food. As advertised, this a single wire coiled in concentric circles that
and a light body, which aids when you want to all-purpose whisk does the job of beating air acts as a spring. If you like a lot of foam in
whip at an increased speed. The protruding into any liquid, be it eggs or cream. The metal everything, this is your go-to whisk. It may
wire, which acts as a hook, prevents the whisk body adds to the weight of the whisk, which not have much use in our larder, but we love
from sliding down and remains conveniently adversely affects our whipping speed, but it that we can shove its exible spring whisk
attached to the bowl in between use. makes this whisk efcient and easy to clean. into any narrow cup or bowl.
BARGAINHUNTER
All prices
PER HEAD
excluding taxes
and travel
d tracks down this months top foodie events, meals and deals
Good Food
Words KHORSHED DEBOO
7 ` 205-A-HEAD DINNER
PARTY FOR FOUR! 7 ` 400 KEBAB FEST AT THE
CROWN, CHENNAI
Those seeking to line
their stomachs before
embarking on a night of
binge drinking, rejoice!
Perched on the 20th storey
of The Residency Towers,
The Crowns tailor-made
deal, rightly called Kebabs
Galore allows you to
customise your own kebab
platter. On offer are a
variety of kebabs ranging
from the traditional Awadhi
7 Vietnamese prawn salad (p 50) ` 564 galouti kebab and the
succulent Murgh Charga
7 Veggie Thai curry (p 64) ` 127 Lahori Kebab chicken
7 Plum fro yo (p 86) ` 126 marinated with cashewnut paste, to the vegetarian Palak aur Hare
Mattar ki Shammi Kebab and the Makkai aur Paneer ke Tawa Kebab.
Lap up the breathtaking view of the citys skyline at dusk as you
Total ` 817
contemplate what platter to order next.
(`` 205 per head) Tel: +91 44 39922666 (ext: 135); 6 pm onwards
O
f all the edible leaves amaranth has oval leaves with deep red to have a leafy vegetable on the side.
available in the vegetable veins running through it. According Here, it is known as lal shaak and
market, the vibrant to Harold McGees On Food And is cooked with a seasoning of panch
colours of amaranth or Cooking:The Science And Lore Of the phoran (the Bengali ve spice mix) in
Amaranthus dubius, also known as red Kitchen, the plant pigments responsible mustard oil. In Maharashtra and Goa,
spinach, Chinese spinach or yin choy for colouring these leaves are red and laal maat or tambdi bhaji is cooked
(in Chinese) stand out in particular. yellow betaines, which also colour other with a simple seasoning and garnished
Red spinach is a member of the plant vividly hued vegetables such as beets with lots of coconut. The treatment
family Amaranthaceae, which includes and chards. Betaines are important is again different in Tamil Nadu,
nearly 2,500 species ranging from nutrients as they regulate several of the where amaranth leaves are steamed
spinach to beetroot to grains such as bodys chemical functions. and mashed with a light seasoning of
amaranth and quinoa. Belonging to The red amaranth plant is streaked salt, red chillies and cumin to make a
the Amaranthus genus, red spinach all over with splashes of red and purple. popular dish called keerai masiyal.
is nearly identical to its green cousin Slightly acerbic and crunchy when In Karnataka, where it grows
Amaranthus viridis, also known as raw, the leaves soften and tone down abundantly, locals widely use these
slender amaranth. in avour when cooked, acquiring a leaves (known as rajgiri or kempu
It is difficult to trace the origins rich, smooth and earthy texture in the harave soppu) to make preparations
of the leaves but renowned food process. The young leaves and stems like huli (a dal and vegetable curry-like
historian KT Achaya writes in his of red amaranth are used raw in salads preparation eaten with rice), palya
book, A Historical Companion To Indian in southeast Asia. Mature leaves are (a dry vegetable curry) and majjige
Food, that the Amaranthus tricolour, a extensively used in stir-fries across huli (a sour and spicy curd-based
salad leaf in beautiful hues of green, Malaysia, Indonesia, India, Vietnam preparation). It is also used in Kerala
cuisine to make cheera aviyal, in which
The mild, earthy flavour of the leaves the stems and leaves of red spinach are
used to make a tangy curry eaten with
makes them perfect in salads, pasta rice, as well as coconut-laced thoran.
sauces, sandwiches and wraps. Once Being such a versatile ingredient,
red spinach is also increasingly nding
washed, they can be used in stir-fries or its place in contemporary cooking. The
sauted and served with grilled fish mild, earthy avour of the leaves makes
them perfect in salads, pasta sauces,
pink, brownish red and bright red, is and China, using very few spices and sandwiches and wraps. The leaves can
probably of Indian origin. Being closely embellishments to highlight the hearty be used in stir-fries or simply sauted
related to red spinach, its likely that avour and tender, chewy texture of and served with grilled sh. They also
the latter has also been used in Indian the leaves. Betaines impart a beautiful, make a great stuffing for ravioli.
cuisine for a long time. ruby-red hue to the dish, which makes Red spinach has seen a renewed
Unrelated to spinach but known it even more attractive. interest among health acionados in
to contain thrice the calcium and ve Red spinach is much loved in recent times. Cooked amaranth leaves
times the niacin content of spinach, red Bengal where a traditional meal has are a good source of vitamin C, vitamin
FAQs
How much sugar can I consume safely?
None, says Dr Mithal. Sugar is not a nutrient required by the body so
we cannot advise an optimal amount. The National Institute of Nutrition,
however, is slightly more relaxed: Its dietary guidelines allow for 20g of sugar
(around 5 teaspoons) per day for the healthy Indian man/woman. However,
as Dr Rao points out, this quota includes sugar in processed and packaged
food as well and so the average intake is frequently much more than the
prescription. The bottom line, though, is that the human body converts all
carbs into sugar, which more than fullls physical needs. Anything more than
what the body requires is stored as fat.
summers day or during a post-lunch This is precisely the area that has problems diabetes, mainly, but
brainstorming session. epidemiologists and nutritionists also cancer and heart disease. High
Sugar has other uses as well: It acts worried: added sugars, which refers consumption of sugar can increase
as food for yeast in the fermentation to both the sugar present in processed triglycerides and also cause obesity.
of breads and alcohols, increases the and packaged foods, and sugar that Sugar may also produce an acidic
lifespan of jams and fruit preserves, we add to food and drinks made in milieu in our body and lead to calcium
and even provides bulk and body to the domestic kitchen, more so because depletion, resulting in weak bones and
ice creams. None of which, of course, sugar is known to be mildly addictive. tooth decay.
serves any nutritive purpose. Between the two, it is much harder to If you think this is just scare
So if you arent a professional keep a check on stealth-sugar, present mongering, consider this: 51 million
sportsperson or a marathoner who may in a range of packaged foodstuff, Indians suffer from diabetes, giving the
get energy-depleted, the raison detre of from breakfast cereals and biscuits to country the dubious honour of being
added sugar comes down to one thing ketchup and so-called healthy snacks. the diabetes capital of the world. The
only: taste. Cultivated over millennia, The biggest concern of increased gure is expected to rise to 80 million
the liking for sugar now stands at an sugar consumption, says Sharma, is the by 2025, according to the Diabetes
all-time high, so much so that farmers impact on children. The 2009 survey, Foundation of India. Sure, an endemic
in the West are trying to grow sweeter which she authored, for instance, sweet tooth is not the only reason for
fruits. In India, sugar has an insidious mentions a worryingly high incidence these numbers but it meshes in well
association with good times. Almost of high-energy food consumption with contributory lifestyle factors
75 per cent of the sugar available in patterns (chips, French fries, pizzas, physical inactivity, changing diets
the open market is snapped up by colas) and abdominal obesity among and genetic peculiarities such as high
patisseries, halwais, ice cream and soft school children. insulin resistance, high abdominal
drink companies, mostly all purveyors Dr Mithal is more brutal: Rened adiposity etc. In conclusion, yes, we
of urban treats. sugar is responsible for many health have every reason to be worried.
The hea
Brown rice
B
Brown rice is easier to co
ook than white, says nutrition expert
Natalie Savona. It also has a deliciously nutty flavour and is a
much healthier option
SUNSHINE DAYS
Max out on the tangy potential of peaches, melons and lemons theyre
at their sweetest best right now
Melon spritzers Peach punch and add 750ml ros wine, the juice of
Serves 6 Q20 minutes QEASY Serves 8 Q10 minutes QEASY 1 1/2 lemons and 150ml peach schnapps.
QWhen ready to serve add plenty of ice
Recipe SARAH COOK Recipe SARA BUENFELD with 1 sliced peach and top up with 1l soda
or tonic to taste.
QPut 500g cantaloupe melon QHeat 4 tbsp caster sugar with the zest QPER SERVING 161 kcals, protein none,
chunks in a blender or food of 1 1/2 lemons and 100ml water until carbs 16g, fat none, sat fat none, fibre none,
processor with the juice of 2 limes the sugar dissolves. Cool, pour into a jug sugar 16g, salt 0.01g
and 100ml apple juice. Whizz to
the smoothest you can get, then
stir in the zest of 2 limes. Chill until
ready to serve.
QTo serve, pour the melon mixture
into a big jug with 250ml chilled
white wine, then add an equal part
of chilled lemonade and stir well.
Thread a few melon balls onto
skewers, if you like, add one to each
glass with some crushed ice, and
top up with the melon spritzer.
QPER SERVING 62 kcals, protein
1g, carbs 8g, fat none, sat fat none,
fibre 1g, sugar 8g, salt 0.1g
Grown-up limeade
Serves 5 Q10 minutes QEASY
CLASSIC
FIND
BBC GoodFood 37
7 meals
for `700 G a weeks worth
Get
of stylish meals from
o
around the world
a
R
Recipes JANINE RATCLIFFE
Photographs LARA HOLMES
P
INGREDIENTS
CHECKLIST
h DAVID MUNNS
o ions
on io
onsns soup with lime yoghurt simmer for another 10 minutes. Season
Ph t
garl
ga rlic
rl ic
c Serves 1 Q30 minutes Q EASY to taste.
gree
gr
gree een pe
een pepp
epp
pperer
er QMix the yoghurt with the lime and
SHOPPING BASKET oliv
oliv
ol ivee oioil
il onion 1/2, chopped top the bowl of soup with a spoonful
Gr
Gree
eek
eek yo
yoghu t 25g
ghur
gh
hur g cumi miin n garlic clove 1/2, crushed and some grated cheddar, if you like.
ch
ched
heddarr 1 tbs
edda
da bsp
sp smok
sm oked
ok ed pap prika
rriika
ka green peppercorns 1/2, diced (try Q PER SERVING 259 kcals, protein
pu
pump
umpkiin 175
mpki
k 75g
g chil
ch illi
illi fla
li lakekes
ke s Epicure available at gourmet stores) 15.2g, carbs 20g, fat 13.2g, sat fat 6.5g,
qu
quino 50g
inoa
in
inoa 0g toma
tooma atotoes
es s olive oil 1/2 tbsp fibre 6.6g, salt 0.9g
ed
edam
amam
am
me be ns 50g
bean
ans
an 0 vege
ve g tabl
ge ta
ablb e ststocock k cumin powder a pinch SERVING TIP: Put some tortilla chips
Th
Thai
ai red
ed cu
urrrry
ry paste 1 tb
aste
aste bsp r d on
re nio
ions
ons
ns smoked paprika powder a pinch (try topped with grated cheese in the oven
co
coco
conu
conutt m
nu k 20
miilk 200m
0 l
0m bllack
acck be b anans s Ahumado available at gourmet stores) and bake until melted. Serve with the
ra
awa
was
s fi
f llet 1
llet l me
li m s chilli flakes a good pinch (try Keya soup.
Fr
Fren
en
nch bea
ans5
ns 50
0g grou
gr o nd
ou dnu ut oioill available at gourmet stores)
co
ori
rian
ian er a bun
a de
der nch
h sesa
se saame
me oil il tomatoes 100g, chopped
ch
chic
icken
icke
icke
en th gh 1
thig
hig s y sa
so sauc
auc
uce e vegetable stock 200ml TUESDAY
or
o 75g
orzo
rzo 5g giing
g inggere black orr kidney beans 100g, boiled Warm ppumpkin
p and
diilll a bun
d unch
ch fiish
sh sau auce ce
ce salt and pepperr to taste quinoa salad with
q
dr
drie
rie
ied
d yea t 3g
yeas
as basm
ba smat
sm atii rice
at riice
c Greek yoghurt 25g (try Danone or sesame soy dressing
mo
mozz
zzar
zzarrel
arel a 12
ella
ella 125g
25g
5g chic
ch icke
ic ken
ke n st
stocock
oc k Himalya Fresh available at gourmet Serves 1 Q40 minutes Q EASY
ro
rock
cket a hand
cket ha
and
ndful
fu
ul butt
bu tter
ttter
e stores)
av
voc
ocado 1 sm
ado
ad smal
mal
all
all plai
plai
pl ainn flf our
ou ur lime 1/2, zested + a little juice pumpkin 175g, cut into wedges
h
he
erb
r ed
d sau
usa
sages2
ges
ge re
red
ed wi winene cheddar 1 tbsp, grated, to serve red onion 1/2, cut into thin wedges
sm
mok
oked
ed
ed ba
ac
con
n ras er 1
a he puy
pu uy le lent
ent
n ills (optional) groundnut oil 1 tbsp
po
pole ta 50
lent
le
ent
nta 50g
50g carr
ca rro
rr otts salt and pepper to season
pa
parm
rm san 15
mes 15g
g wor
wo orc
rcesesteters
te rshi
rs hire
iree sau
auce
c
ce QCook the onion, garlic and green quinoa 50g (try Roland available at
ro
ose
ema y a few
m ry ew spr
prig
ig
gs po ota
tatot es
to s peppercorns in oil until softened. Add gourmet stores)
Styling LUIS PERAL Food styling KATE CALDER
th
thym
hyme a few
yme w spr
prig
igs
igs swee
sw eett po
ee potatato
ta toes
to
toes the spices and cook for a minute, then edamame beans 75g, peeled (try
whol
wh
hole
ole mi
ol lk a sp
milk spla
spla
lash
h ba als
lsam
am
amic
mic vin inegeggar Trikaya available at select gourmet
*Recipe costings are based on the
amounts of ingredients used, eg 125g stores)
`69 4 butter is costed at half the price of a 250g sesame oil 1/2 tbsp
pack. The store cupboard ingredients are lemon 1/2, juiced
TOTA L FOR
*
not included in the costing; we assume
soy sauce 1/4 tbsp
7 MEALS that these are consumed daily and do not
need to be specially purchased. ginger a small chunk, nely chopped
INGREDIENT TIP
Add extra stock and a handful
of peas to this to turn it into a
hearty soup for four.
WEDNESDAY QHeat the curry paste with a splash of
coconut milk in a shallow pan. Fry the
sh paste for a minute then add the rest
Serves 1 Q20 minutes Q EASY of the coconut milk and simmer for a As a newly wed running out of
ideas, this dish was a lifesaver. I
minute.
couldnt find orzo, so I substituted
Thai red curry paste 1 tbsp (try Blue QAdd the basa and cook for about
the pasta with rice. I cooked the
Elephant available at gourmet stores) 5-7 minutes until just cooked through, chicken and rice in chicken stock
coconut milk 200ml (try Dabur adding the beans for the last minute or and then used dried dill, butter and
available at gourmet stores) so. Stir in the sh sauce, lime juice and salt to add flavour. I added extra
basa fillet 1, skinless coriander. Season to taste and serve lemon juice to make it zingy, but
French beans 50g, blanched with boiled rice and extra lime wedges. the recipe needed more than just
that for my Indian palate, so I also
fish sauce a splash (try Ayam available Q PER SERVING 471 kcals, protein 34g,
added some black pepper. In the
at gourmet stores) carbs 7.3g, fat 34g, sat fat 3.3g, fibre
end, my husband ended up liking it
lime 1/2, juiced 1.9g, salt 1.2g more than I did.
coriander a small bunch, chopped MORE IDEAS: Add a handful of Stuti Dabral works with an airline
salt and pepper to season cooked prawns at the end of cooking as a human resource professional.
basmati rice to serve for an extra-luxurious dish. She loves baking and lives in Delhi.
lime wedges to serve
Recipe JANINE RATCLIFFE Photograph GARETH MORGANS Styling JENNY IGGLEDDEN Food styling JENNIFER JOYCE
olive oil 1 tbsp until smooth. Rest the dough for 30 QAdd the onions and cook until soft
garlic clove 1, thinly sliced minutes. Then press the dough into the and golden. Add the garlic and cook
tomatoes 230g, chopped oiled tray. for a minute then add the red wine and
salt and pepper to season QHeat the olive oil in a non-stick cook until reduced by half.
mozzarella 125g, sliced frying pan, add the garlic and cook for QPut back the sausages and bacon
rocket a handful a minute. Add the tomatoes, season, then add the rosemary, tomatoes
avocado 1 small, sliced then cook for 10-15 minutes until and one fourth of the chicken stock.
tomatoes 10 small, halved thickened and reduced. Cool. Simmer for 15 minutes until reduced
balsamic vinegar to nish QSpread a thin layer of the tomato slightly and the sausages are cooked.
sauce over the base, leaving a small Season well.
THE PIZZA BASE border and top with mozzarella. Bake QMake up the polenta following pack
olive oil for greasing for 10-15 minutes until puffed and instructions but using the rest of the
plain flour 100g golden. To serve, scatter over rocket, stock. Beat in the butter and cheese.
dried yeast 3g (try Red Star available avocado, tomatoes, seasoning and a Serve the polenta topped with the
at gourmet stores) drizzle of balsamic. sausages and sauce.
salt a pinch QPER SERVING 523 kcals, protein Q PER SERVING 701 kcals, protein
sugar 1/2 tsp 22.8g, carbs 42.8g, fat 29g, sat fat 12g, 33.2g, carbs 49.9g, fat 38.8g, sat fat
warm water 60ml fibre 5.6g, salt 1.7g 17.8g, fibre 2.7g, salt 3.6g
eat in
everyday
1&3'&$5*/(
.05*0/
'03%*7&34*5:
,JUDIFOFGGJDJFODZJTKVTU
POFDMJDLBXBZ
XXXCMVNDPN
50--'3&&
$VTUPNFS$BSF/VNCFS
DVTUPNFSDBSF!IBGFMFJOEJBDPN
eat in
everyday
SUNDAY
Veggie shepherds pie
with sweet potato mash
Serves 2 Q1 hour 10 minutes Q EASY
Fast Fresh
Pack a nutritious lunch with these quick and easy recipes
Recipe LUCY NETHERTON Photograph WILL HEAP
Bulgur and broad bean olives down the centre of each warm 5-10 minutes until the couscous has
salad with zesty dressing tortilla. Spread 2 tbsp hummus on the absorbed the stock. Allow to cool. Toss
Serves 2 Q25 minutes QEASY top and sides of the tortilla. Fold in the through the zest and juice of 1 lemon,
sides and roll up tightly. Cut in half 1 chopped, roasted red pepper, 25g
QCook 100g bulgur wheat following and pack. flaked, toasted almonds and a few
pack instructions, adding 170g broad Q PER SERVING 297 kcals, protein 10g, mint leaves. Spoon into a box, then top
beans for the nal 2 minutes. Cool carbs 25g, fat 18g, sat fat 5g, fibre 3g, with 2 tbsp yoghurt and a drizzle of
under cold running water, drain well, sugar none, salt 2.08g harissa.
then toss with 12 halved snap peas, Q PER SERVING 317 kcals, protein 14g,
8 thin slices of radish and 1 thinly Spicy couscous salad carbs 41g, fat 12g, sat fat 1g, fibre 5g,
sliced red onion. Serves 2 Q10 minutes QEASY sugar 4g, salt 1.14g
QFor the dressing, whisk together the
zest and juice of 2 limes, 1 chopped QTip 100g couscous and 220g Favourite pasta salad
red chilli, 2 tbsp olive oil, 2 tsp white boiled and drained chickpeas into Serves 2 Q20 minutes QEASY
wine vinegar and2 tsp honey with salt a bowl and pour over 100ml hot
and pepper. Toss it through the salad chicken stock. Cover and leave for QCook 250g farfalle pasta, according
and scatter with mint leaves. to packet instructions. Add 140g green
Q PER SERVING 343 kcals, protein 17g, peas in the nal 2 minutes of cooking.
carbs 62g, fat 13g, sat fat 2g, fibre 11g, Drain, rinse with cold water, then drain
sugar 16g, salt 0.1g again. Tip into a bowl with 1 tbsp
chopped parsley and chives, the zest
Greek salad wraps and juice of 1 lemon, 2 tbsp olive oil,
Serves 2 Q20 minutes QEASY salt and pepper and mix well.
Q PER SERVING 292 kcals, protein
QRoughly chop 1 large tomato, cut 10g, carbs 51g, fat 7g, sat fat 1g,
1 cucumber into sticks and split and fibre 4g, sugar 3g,
stone 6 olives. Heat 2 large soft salt 0.02g
tortillas on a griddle pan for a minute,
then ip over and heat. The tortillas will
be slightly charred in places. Make a row
of the tomato, cucumber, 25g feta and
eggs 4
avocadoes 2, peeled and stoned
kidney beans 800g, boiled and
drained
VEG IT red onion 1 small, nely sliced
Use paneer coriander a large bunch, leaves only,
instead of the roughly chopped
salmon cherry tomatoes 250g, halved
red chilli 1, deseeded and nely sliced
cumin powder 1/2 tsp
salt and pepper to season
Recipe JENNIFER JOYCE Photograph LIS PARSONS Styling JENNIFER JOYCE Food styling JENNY IGGLEDEN
Serves 4 Q25 minutes QEASY into sprigs tomatoes.
jalapeos a handful, sliced QMake the dressing by mixing all the
garlic salt 1 tsp (try Roland available at lime wedges to serve ingredients together.
gourmet stores) hot chilli sauce to serve (optional) QPut the dressing into a small bowl,
smoked paprika powder 2 tbsp (try then mix in the chilli and cumin.
Ahumado available at gourmet stores) QRub the garlic salt, paprika, sugar Once the eggs have cooled but are
sugar a good pinch and some seasoning into the esh of still warm, peel off the shells and cut
salt and pepper to season the salmon llet. Heat grill to high. into quarters. Toss the salad with the
salmon fillet 500g QMix the yoghurt, chipotle paste and dressing and nestle in the eggs. Season
yoghurt 200ml lime juice together in a bowl with some and serve straightaway.
chipotle paste 1 tbsp (try El Paso seasoning and set aside. Place the QPER SERVING 286 kcals, protein 13g,
available at gourmet stores) salmon on a baking tray lined with foil carbs 17g, fat 19g, sat fat 2g, fibre 7g,
lime 1, juiced and grill, skin-side down, for about 7-8 sugar 4g, salt 1.07g
minutes until cooked through. Remove
TO SERVE from the grill.
soft flour tortillas 8 small, warmed QFlake the salmon into large chunks
(try Old El Paso available at gourmet and serve with the warmed tortillas,
stores) chipotle yoghurt, shredded cabbage,
pita breads 5
feta 75g, crumbled (try Apetina
available at gourmet stores)
dill sprigs a handful
rocket leaves 200g
pomegranate seeds 100g
red onion 1, thinly sliced
olive oil 1 tsp
THE HUMMUS
chickpeas 400g, boiled and drained
lemon 1, juiced
garlic clove 1, crushed
ground cumin 1/2 tsp
salt and pepperr to season
extra virgin olive oil 2 tbsp
THE SALAD QMix the prawns and vegetables like tomato and olives and they
tasted equally good. The next time
rice noodles 250g (try Blue Elephant together and divide between the bowls.
I make this, I may add barbecue or
available at gourmet stores) Top each salad with the herbs and
pizza sauce and would experiment
tiger prawns 150g, cooked, halved peanuts, then pour over the dressing with more toppings.
along their spine to serve. Soniya Goel is a human resource
cucumber 1/2, peeled, deseeded and QPER SERVING 379 kcals, protein 27g, professional and a cooking
cut into matchsticks carbs 93g, fat 4g, sat fat 1g, fibre 2g, enthusiast who lives in Chennai.
carrot 1, cut into matchsticks or grated sugar 14g, salt 1.66g
INGREDIENT TIP
While soaking the dried
chickpeas, add a generous
pinch of bicarbonate of
soda so that the skins
come off easily after
boiling. Rinse thoroughly
before boiling.
Recipe LUCY NETHERTON Photograph YUKI SUGIURA Styling JENNY IGGLEDEN Food styling LUCY NETHERTON
Oaty sh and
prawn gratins
Serves 2 Q30 minutes QEASY
Recipe JUSTINE PATTISON Photograph JON WHITAKER Styling JENNY IGGLEDEN Food styling JUSTINE PATTISON
Italian stuffed courgettes QHeat the oven to 220C. Place the and pour over boiling water. Once cool
Serves 4 Q30 minutes QEASY courgettes in a single layer in a shallow enough to handle, squeeze out any
ovenproof dish, tightly together, cut- excess water, then season.
courgettes 4, halved lengthways side up. Brush lightly with 1 tsp oil and QTip the tomatoes into a frying pan
extra virgin olive oil 3 tsp bake for 20 minutes. with some seasoning and simmer for
mixed salad leaves (arugula, baby QTo make the stufng, mix all the 5 minutes to thicken. Add the sh and
spinach, watercress) to serve ingredients together in a bowl and heat for 1-2 minutes it doesnt need
season with lots of black pepper. to be fully cooked at this point. Stir in
THE STUFFING QSprinkle the stufng on top of the basil.
white breadcrumbs 50g, dried the courgettes and drizzle with the QHeat the oven to 220C. Divide
pine nuts 50g remaining olive oil. Bake for a further the spinach, sh, prawns and tomato
spring onions 6, trimmed and nely 10 minutes or until the courgettes are sauce between 2 gratin dishes. Mix
sliced softened and the topping is golden and the parmesan, breadcrumbs and oats
garlic clove 1, crushed crisp. Serve hot with a mixed salad. together and sprinkle over the top.
sundried tomatoes in oil 6, drained QPER SERVING 244 kcals, protein 10g, Bake for 20 minutes until golden and
(try Sacla available at gourmet stores) carbs 14g, fat 17g, sat fat 3g, fibre 3g, bubbling. Serve with broccoli.
thyme 1 tbsp sugar 5g, salt 0.5g QPER SERVING 359 kcals, protein 48g,
parmesan 25g, nely grated carbs 27g, fat 6g, sat fat 2g, fibre 8g,
salt and black pepper to season sugar 9g, salt 3.4g
Baking
Grilling
Barbeque...
everyday
eat in
FROM
EAST
TO
Veg gets an edge as Ritu Dalmia shares her favourite
meat-free recipes from around the world. From
papaya curry to labneh, heres the diva at her best
Recipes RITU DALMIA Photographs ANSHIKA VERMA
WEST
Papaya curry
(recipe on p 56)
eat in
modern veggie
Writing Diva Green has made me fall in love with veggie food
again, reminding me of the magic simple vegetables can create.
However, these recipes cannot be used by vegetarians who do
not eat eggs or are strict about eating European cheeses with
rennet, an animal product used in the production of cheese. The
recipes here are straightforward and quick; no fuss, just great
food I love to cook.
- Chef Ritu Dalmia
Glass noodles,
asparagus and
papaya salad
(recipe overleaf)
Papaya curry tempering over the curry and serve right the dressing and chill in the fridge for
Serves 2 Q50 minutes Q EASY away with rice or parottas. 20-30 minutes, allowing the avours to
QPER SERVING 315.5 kcals, protein get absorbed. Garnish with remaining
Prima Kurian, a former gallerist, is a 5.45g, carbs 24.3g, fat 23.25g, sat fat 15g, melon seeds, fried onions and chives.
woman of many talents. She is also a fibre 6g, salt 0.3g QPER SERVING 313 kcals, protein
home caterer, and every time I eat the 6.25g, carbs 34.25g, fat 17.8g, sat fat
Syrian Christian food she cooks, I die Glass noodles, asparagus 1.9g, fibre 11.85g, salt none
and go to heaven. The first time she and papaya salad
was catering for me, she insisted I try Serves 2 Q40 minutes + chilling Baba ghanoush
this papaya curry. I turned my nose Q EASY Serves 4 Q45 minutes Q EASY
up in the air and said, Papaya curry?
Not really! But she did not take no I have used glass noodles in this salad, There are at least a million recipes for
for an answer and sent me a bowl of it but you could use udon noodles, which baba ghannouj or, as it is better known,
anyway. Ever since that first mouthful, taste great in a cold salad. Alternatively, baba ghanoush. In my restaurant
this is one of my favourite dishes to you could just omit the noodles and do a I change the recipe every year
order from her. healthy version with just asparagus and depending on the latest version I have
green papaya. tasted and liked the most! Following my
coconut 1/4 cup, grated trip to Jordan, where I got the chance
green chillies 2, cut lengthwise asparagus 200g to taste yet another delicious version,
turmeric powder 1/2 tsp green papaya 150g, peeled and thickly this one is my new standardised recipe.
garlic cloves 2 grated or julienned
yoghurt 3/4 cup melon seeds 2 tbsp, dried eggplants 2 medium
raw papaya 1 cup, peeled, deseeded basil leaves a handful, roughly torn green pepper 1, cubed
and cubed glass noodles 50g, soaked in warm tomato 1 medium, cubed
salt to season water (try Blue Dragon available at onion 1 tbsp, chopped
gourmet stores) garlic cloves 1/2 tsp, crushed
THE TEMPERING walnuts 1 tbsp, chopped
coconut oil 1 tsp THE DRESSING almonds 1 tbsp, slivered
refined vegetable oil 1 tbsp fresh coconut water 60ml parsley a handful, nely chopped
red chillies 4, dried lime juice 2 tsp mint leaves a handful
fresh green chilli 1, cut lengthwise rice vinegar 1 tsp (try Cirio available at extra virgin olive oil 25ml
cumin seeds 1/2 tsp gourmet stores) salt to season
mustard seeds 1 tsp sugar 1 tsp sumac to season (try Al Fez available
fenugreek seeds 1 tsp red chilli 1, deseeded and nely chopped at gourmet stores)
baby onions 1/4 cup, sliced limes 2, juiced
curry leaves a handful THE GARNISH pomegranate molasses 2 tbsp
oil for deep frying
Q Using a food processor or a mortar onion 1 medium, sliced QRoast the eggplant, skin intact, over
and pestle, make a ne paste of the chives 4 tbsp, chopped INGREDIENT an open ame. Wash it under running
coconut, green chillies, turmeric and TIP In case water to get rid of the charred skin
garlic. If required add a couple of QHeat the oil in a wok and fry the onion pomegranate and remove the seeded portions. Keep
tablespoons of water. Using a fork, whip for the garnish until golden brown. molasses is aside. Chop the esh of the roasted
the yoghurt with the paste till they are Remove with a slotted spoon onto paper not available, eggplant till it resembles a rough pure.
mixed well. towels to drain the excess oil. Keep aside. take 1 litre QIn a dry bowl mix the eggplant,
QSteam the papaya for about 10 QBoil water in a pan and blanch the pomegranate the pepper, tomato, onion, garlic and
minutes until tender yet rm. Add the asparagus for a minute or two. Once juice and heat the nuts. Add the parsley and mint.
papaya to the yoghurt mix, and cook it has cooled, make long strips with a in a pan on a Season with olive oil, salt and sumac.
it over low heat for about 10 minutes, potato peeler. In a mixing bowl, combine slow ame. Squeeze in the lime juice. Mix well and
stirring continuously so as to prevent it the asparagus, papaya, 1 1/2 tbsp melon Let it reduce to give it a bit of sweetness add the
from curdling. Season with salt. seeds and basil leaves. Drain the glass till it becomes pomegranate molasses. Mix well again.
QIn a small frying pan, heat both the noodles, and add to the asparagus 100ml. Cool and Serve with warm bread.
oils, add the red chillies, green chilli, mixture. Mix well. store for up to 4 QPER SERVING 218.25 kcals, protein
cumin seeds, mustard seeds, fenugreek QIn another bowl, whisk together all months bottled 5.45g, carbs 30.08g, fat 10.8g, sat fat
seeds, baby onions and curry leaves the ingredients for the dressing till the in a refrigerator. 1.25g, fibre 9.63g, salt 0.1g
till they start sputtering. Pour the sugar dissolves. Toss the salad with
Jordanian-style labneh
Serves 4 Q 15 minutes Q EASY
Warm caramelised baby potatoes 500g, washed, QIn a bowl, combine the yoghurt, almond
potato and onion salad scrubbed clean and halved slivers, olive oil, garlic, rocket leaves, mint
Serves 2 Q50 minutes Q EASY baby onions 250g, peeled and cleaned and parsley. Season with salt and sumac.
walnuts 1/2 cup, roughly chopped Mix well. Garnish with a sprig of mint and
This potato salad is my favourite pick- butter 25g serve in a shallow serving dish along with
me-up and the perfect antidote for brown sugar 4 tsp (try Tate & Lyle cucumber sticks or pita bread.
cheerless days. It also tastes very good available at gourmet stores) QPER SERVING 120.5 kcals, protein 4.15g,
without the goats cheese. You could spring onions 2, nely chopped carbs 5.73g, fat 8.9g, sat fat 1.15g, fibre
also add some artichokes if you wish. raisins 2 tbsp, soaked in water 0.60g, salt 0.1g
eat in
modern veggie
butter 4 tbsp + extra for greasing,
INGREDIENT softened
TIP The recipe all-purpose flour 1 cup + extra for
on the blog does dusting
not use ginger sugar 1/2 cup + extra for sprinkling
and golden egg 1 or egg replacer powderr 2 tsp
syrup, but I nd baking powder 1/2 tsp
the syrup adds baking soda a pinch
moisture and buttermilk 1/2 cup
gives the cake salt a pinch
a lot of texture. golden syrup orr honey 2 tbsp
If you do not ginger 1/2 tsp, grated
have pears, you pears 2, peeled and thinly sliced
could make
this cake with QPrepare an 8-inch iron skillet by
apples or even rubbing it with butter and dusting with
strawberries. If our. If you dont have an iron skillet,
youre a strict use a 9-inch baking pan. Pre-heat the
vegetarian, oven to 180C. In a bowl, beat the
substitue 1 egg butter and sugar together till pale and
with 2 tsp of uffy. Add the egg/ egg replacer, and
Organs Egg beat once again.
Replacer powder. QIn a separate bowl, sift the our,
Peruvian-style
y cheese and chillies until soft. baking powder and baking soda.
dip with sliced potatoes QPut this mixture in a blender along Add this to the egg mixture, and
Serves 2 Q40 minutes Q EASY with feta cheese, milk, biscuits, salt incorporate the buttermilk. Combine
and pepper. Pour the remaining oil everything.
The original recipe calls for yellow slowly, with the blender running. You QAdd the salt, golden syrup or honey
potatoes and yellow chillies in Peru, should get a thick, creamy sauce. and ginger, and mix well. Pour the
but since neither is easily available, Ive Season with salt and pepper, and let it batter in the prepared skillet (or baking
come up with my own version of this cool at room temperature. pan) and spread the pear slices over
wonderful dish. The dip can also be QLay the potatoes in a single layer it like a fan. Sprinkle it with sugar and
used as a filling for jacket potatoes. on a at platter and top them with bake in the oven for 35-40 minutes.
the cheese sauce. Once cooked, let it cool. Serve in
vegetable oil 50ml QGarnish with sliced black olives and wedges with unsweetened clotted
yellow bell peppers 4, cubed into 1cm parsley, and serve with some rocket cream.
pieces leaves or lettuce. QPER SERVING 820.5 kcals, protein
onions 2, nely chopped QPER SERVING 830 kcals, protein 11.95g, carbs 138.2g, fat 26.55g, sat fat
garlic cloves 2, minced 20.25g, carbs 100.75g, fat 40.45g, sat 15.9g, fibre 7.15g, salt 0.5g
red chillies 2, deseeded and nely fat 11.9g, fibre 12g, salt 0.4g
chopped
feta 100g Pear skillet cake
k 1 cup
milk Serves 4 Q1 hour 10 minutes
Monaco biscuits 6 Q EASY EXCLUSIVE! The super chef returns
salt and pepperr to season GOOD FOOD
READER OFFER!
potatoes 4, boiled, peeled and sliced One of my favourite food blogs is
into 12cm thick discs Always with Butterr not only are the Visit bit.ly/1568Gdx on
rocket or lettuce leaves to serve pictures great, but the name too is ipkart.com to avail of a
after my heart. I read it often, not so 30 per cent discount on DIVA GREEN
A vegetarian Cookbook
THE GARNISH much for the recipes themselves as Ritu Dalmias Diva Green:
black olives 8-10, sliced for the general content; it is really A Vegetarian Cookbookk, Ritu Dalmia
y a handful, roughly chopped
parsley beautifully written and makes me feel published by Hachette
warm inside. This recipe is inspired by India. Offer valid until Photographs by
A N S H I K A VA R M A
QIn a frying pan, heat a tablespoon of one of the posts by Julie Marie Craig, 30th June 2013.
oil and saut the peppers, onions, garlic creator of Always with Butter.
es
Recipe JANINE RATCLIFFE Photograph DAVID MUNNS Styling SARAH BIRKS Food styling CAROL TENNANT
Slu
l
rfu
rp
aw ou
ay lav
on
the tlyf
n
new rillia
b
wav
e of c se yet
urriesthe low on grea
yre
Lighter Massaman
curry
Serves 4 Q1 hour 10 minutes
Q MODERATELY EASY
THE CURRY QTo make the curry paste, heat a
This creamy Thai curry has half the unsalted peanuts 25g, roasted small frying pan and drop in all the
fat with all the aromatic flavour. Using rapeseed oil 2 tsp (try La Palisse seeds and cloves. Dry-roast over a
skinless chicken and light coconut milk available at gourmet stores) medium heat, shaking the pan often,
Recipe ANGELA NILSEN Photograph JONATHAN KENNEDY Styling JO HARRIS Food styling SARA BUENFELD
helps reduce the fat, while rapeseed oil shallots 6-7, halved for 1-2 minutes to release their avours
lowers the level of saturated fat. cinnamon stick k 1, broken into half until they start popping in the pan.
light coconut milk 400ml Mix in the chillies, then grind nely
THE CURRY PASTE chicken breasts 500g skinless, using a pestle and mortar or a spice
coriander seeds 1 tbsp boneless, cut into bite-sized pieces grinder. Set aside.
cumin seeds 2 tsp sweet potatoes 200g, cut into QHeat the oil in the same pan. Tip in
cardamom pods 5, seeds only 2 1/2cm chunks the shallots and garlic, and fry over a
cloves 3 French beans 175g, stem ends medium heat for 5-6 minutes, stirring
dried chillies 1/2 tsp, crushed trimmed occasionally, until a rich golden brown.
rapeseed oil 2 tsp (try La Palisse fish sauce 1 tbsp (try Ayam available Stir in the ground spices and stir-fry for
available at gourmet stores) at gourmet stores) 1 minute. Spoon into a processor with
shallots 100g, nely chopped tamarind paste 2 tsp (try Mothers the ginger, lemongrass and coconut
garlic cloves 3, nely chopped Recipe available at gourmet stores) milk. Blitz until it is smooth, then stir in
ginger a 2 1/2cm piece, nely grated chicken stock 75ml the black pepper.
lemongrass stalk k 1, ends and outside salt to season QTo make the curry, heat the oil in
layer removed, nely chopped coriander and Thai basil leaves to a large saut pan, tip in the shallots
light coconut milk 6 tbsp garnish and fry over a medium heat, turning
black pepperr 1/4 tsp, ground peanuts a small handful, to garnish occasionally, for 8-10 minutes until
Keralan prawns
Serves 2 Q20 minutes Q EASY
sauce, tamarind paste and stock. Lay QAdd the tomatoes and simmer for
the sweet potatoes and shallots in red Thai curry paste 1 tbsp (try Blue 10 minutes, adding a splash of water
the curry and warm through gently Elephant available at gourmet stores) if required. Blend half the curry in a
over a very low heat overheating coconut cream 1 tbsp (try Real Thai mixer and add to the other half. Stir
may cause the coconut milk to curdle. available at gourmet stores) in the prawns and cook until they turn
If you need to thin the sauce slightly, skimmed milk 300ml opaque. Season to taste. Serve with
stir in 1-2 spoons of water. Remove the pumpkin 1/4, peeled, seeded and cubed rice or naan, topped with a dollop of
cinnamon. Season to taste. broccoli 1/2 head, cut into orets yoghurt.
QLay a bunch of the beans to one side button mushrooms 6, quartered Q PER SERVING 153 kcals, protein
of each serving bowl. Spoon the curry cherry tomatoes 6 21.3g, carbs 10.3g, fat 3.2g, sat fat 0.5g,
over one end of the beans and serve fish sauce to season (optional) fibre 2.6g, salt 0.78g
hot green chillies 3 small, nely skinless, cut into big chunks
chopped QFor the curry paste, nely chop the green chilli 1, nely sliced
green chilli 1 medium, nely chopped coriander stalks and put them into a ginger 1cm piece, grated
basil leaves a small handful small food processor with the shallots, garlic clove 1, nely sliced
cumin powder 1/2 tsp lemongrass, garlic and ginger. Pulse chicken or fish stock, 200ml
coriander powder 1/2 tsp until as smooth as you can get it. Add limes 2, 1 juiced + 1 halved
black pepper 1/4 tsp the chillies, basil, three quarters of the coriander a bunch, nely chopped
kaffir lime leaves 1 tsp, chopped coriander leaves, the ground cumin, fish sauce to season (try Ayam
lime juice 1 tbsp coriander, pepper, lime leaves and lime available at gourmet stores)
sunflower oil 1 tsp juice, then pulse again. Mix in the oil salt to season
green chillies 3, roughly chopped and scoop out. Fry the spices in the combination works beautifully.
onion 1 large, roughly chopped same pan for 2 minutes then add the Increase the quantity of the harissa
oil 2 tbsp onion pure and cook for 3-4 minutes. or honey, depending on whether you
want the chicken to have more bite. I
lean lamb leg 600g, trimmed of fat Add the lamb with the tomatoes and
swapped the zucchini for carrots and
black mustard seeds 2 tsp, toasted stock. Stir, cover and cook for 1 hour.
a fistful of peas to add more crunch.
cumin seeds 3 tsp, toasted Season to taste. Stir in the lemon juice Yashasvini Kumarr is a corporate
cloves 2, ground and coriander before serving. lawyer based in Delhi and blogs
turmeric powderr 1 tsp Q PER SERVING 368 kcals, protein 49g, about food at forthereluctantchef.
tomatoes 400g, chopped carbs 8g, fat 17g, sat fat 6g, fibre 2g, blogspot.in.
chicken stock k 200ml salt 0.5g
a new leaf
H
brilliantly zesty flavour trip
R ci
Rec pe
pess CH
CHEF
EF
F AL
LE
EX GA
GARE
RES
RE
ES Ph
Phot
o og
otogra
raph
rap s RI
ph RITA
ITA
TAM
M BA
B NE
NERJ
RJ
JEE
EE
Pla go
Pla gooong (p
on pra
awn
w sal alad
alad
ad withitth
lemo
lem ng
mo ngra
rass
ass ro
r asstteed ch
hil
illi
li
past
pa s e an
st and
d lime)) (rre
lime eci
c pe on p 76 76)
6)
eat in
entertaining
THE GARNISH
red chillies 2, deep-fried
shallots 2-4, deep-fried
kaffir lime leaves 2, julienned
mint a few sprigs
lettuce leaves a few
THE DRESSING
passionfruit pure 3 tbsp (try Ponthier
available at gourmet stores)
passionfruit 1, esh scooped out (try
Offerings available at gourmet stores)
fresh lime juice 2 tbsp
shallots 1 tsp, chopped
garlic cloves 1 tsp, chopped
ginger 1 tsp, chopped
coriander 1 tsp, chopped REALLY
REALLY
chillies 1/2 tsp, chopped EASY
salt a pinch
sugar 1 tsp
Pla goong (prawn REALLY Yam lamut (local green Yam pla meuk (grilled
salad with lemongrass, REALLY
QUICK
mango salad with squid salad)
roasted chilli paste and curry paste and roasted Serves 2 Q25 minutes Q EASY
lime) coconut)
Serves 2 Q15 minutes Q EASY Serves 2 Q15 minutes Q EASY A richly textured salad, this sour and
spicy creation contains grilled squid
This simple salad of blanched prawns, A flavourful, lightly sour and spicy salad dressed with Thai seafood sauce, fresh
roasted chilli paste, lime juice and herbs made with lamut, a mango variety from celery stalks, wild rocket and peanuts.
is packed with sour and spicy flavours. southern Thailand, and a dressing of
red chilli paste and green mango to add squid 70g
prawns 10, deveined a dash of heat. You can substitute the celery 2 tbsp, chopped
Thai roasted chilli paste 2 tbsp lamut with any local, sour green mango spring onions 1 tbsp, chopped
(see recipe below) instead. rocket leaves a handful
sugar 1 tbsp
lime juice 2 tbsp green mangoes (lamut) 100g THE DRESSING
shallots 4 tbsp red curry paste 1 tsp (try Blue lime juice 2 tbsp
spring onions 1 tbsp Elephant available at gourmet stores) fish sauce 2 tbsp (try Ayam available
lemongrass 1 1/2 tbsp, sliced shallots 2 tbsp, chopped at gourmet stores)
mint a handful soy sauce 2 tbsp palm sugar 2 tbsp
red chillies 1-2, sliced palm sugar 1 tbsp coriander root 1 tsp
coconut 1 1/2 tbsp, grated and roasted red chillies 4, 2 small and 2 large
QBlanch the prawns for 15 seconds. peanuts 1 tbsp, roasted and ground
Prepare the dressing by mixing the QThinly slice the green mangoes and
chilli paste, sugar and lime juice. In a mix with the rest of ingredients in a QTo make the dressing, mix the lime
bowl, mix the shallots, spring onions, bowl. Serve immediately. juice, sh sauce, palm sugar, coriander
lemongrass, mint and chillies, then QPER SERVING 79.5 kcals, protein root and the chillies. Blend well and add
add the prawns and toss well with the 1.30g, carbs 17.85g, fat 0.8g, sat fat the roasted peanuts. Keep aside.
dressing. Serve. 0.7g, fibre 1.1g, salt 0.8g QGrill the squid, mix it with the celery,
QPER SERVING217 kcals, protein 16.9g, spring onions, rocket and then toss
carbs 29.6g, fat 3.5g, sat fat none, fibre with the dressing. Serve.
0.3g, salt 0.2g QPER SERVING 178 kcals, protein 13.7g,
carbs 16.2g, fat 6.1g, sat fat 0.7g, fibre
Thai roasted chilli paste 1.9g, salt 1.6g
Makes 200g Q35 minutes Q EASY Recipe AMIT PAMNANI
Roast 10 whole dried chillies in a pan until they turn slightly black. Remove and let them cool. In the same
pan roast 10 whole unpeeled shallots and 10 unpeeled garlic cloves until brown. Deseed the chillies
and break them with your hands. Peel the garlic and shallots. Blend the chillies, shallots, garlic, 3 tbsp
tamarind water, 1 tbsp soya sauce, 3 tbsp brown sugar, 1 tsp salt and 1/4 cup olive oil to a coarse
paste. Heat 2 tbsp olive oil in a pan, add the paste and bring to a boil. Cool. Store in a bottle, it will last for
a month in the refrigerator.
HIGH-CAL gone
HEALTHY
Discover new ways to lighten your favourite
comfort foods for guilt-free indulgence
Recipes and food styling ANGELA NILSEN
Photograph GARETH MORGANS Styling RACHEL JUKES
VEG IT
with Nutrelas
soya granules
instead of the
lamb mince
Shepherds pie Burgers
Serves 4 Q1 hour 50 minutes Q EASY Serves 4 Q1 hour 5 minutes Q EASY
Q Eliminates creamy dressings and medium tomatoes and cherry Stir the cornour mix into the warm
uses a fresh, juicy salsa instead. tomatoes 450g milk. Return the pan to the heat,
Q Ups bre by using multigrain buns. spring onions a bunch, ends trimmed then bring to the boil, stirring, until
macaroni 200g thickened and smooth. Remove from
low-fat buttermilk 150ml the heat and stir in the parmesan, most
of the remaining cheddar and some
QMix 3 tbsp of milk with the cornour pepper to taste. Stir in the buttermilk.
and mustard and set aside. Heat the QTip the macaroni and spring onions
rest of the milk with the garlic until into a colander, drain, then hold under
Plum Fro Yo
Makes approximately 1 litre Q20
minutes + freezing Q EASY
IN THIS ISSUE
7Organic cafs reviewed, p 94
A patron enjoys a 7Pro vs Punter at Kolkata's The Flying Monk, p 102
cup of tea at Vinay 7Off the Eaten Track at Vinay Health Home, p 104
Health Home in
Mumbai p 104 7Aoi's Chicken Donburi with Teriyaki Sauce, p 107
On trial
Organic cafs
What are your restaurant options for an all-natural meal minus additives and preservatives?
We put five organic cafs to our taste test
HOW WE DID IT Although more and more restaurants in India are turning towards organic produce in keeping with international
trends, even today very few eateries can actually claim to be completely organic. We chose ve cafs that attempt to adhere to the philosophy of
serving natural, light and wholesome dishes using at least a few certied organic ingredients. The menus at these establishments lean towards lighter,
caf fare rather than restaurant-style dishes.
7 TATTVA
ART &
Looking for a restaurant that serves
healthy, gourmet dishes made with
authentic, organic ingredients? You
refreshing and light yet wholesome.
In the Whole Wheat Pasta with Lentil
Bolognese, sabut masoor dal is cooked
Left: The
Pranatattva
salad at
FRESH wont nd a better bet than Tattva - Art
& Fresh Organic Kitchen. They take
in vegetable stock before being tossed
with red wine vinegar and some
Tattva Art &
Fresh Organic
ORGANIC their commitment to serve healthy veggies, and topped with cheese. This Kitchen is made
KITCHEN, food seriously enough to refrain from
putting pakodas and pizzas on the
dish is a little dry and needs more
sauce. It can also do with more avour.
with lettuce,
mulberries and
New Delhi menu. Instead, the well thought out walnuts; Facing
menu offers plenty of choice in terms QBESTSELLERS page: Tattvas
of drinks, soups, starters, mains and Tattvas Real Caesar Salad, Cous welcoming,
desserts all of it healthy and organic! Cous Platter, Trivikrama Kebab Platter, home-style
While the description of the food Sorghum Millet Pesto Pilaf entrance
makes it sound almost medicinal, it QPROVENANCE
certainly does not taste so. All ingredients are sourced from
Tucked away in the alleys of Hauz certied organic stores. Most vegetables
Khas Village, this restaurant is difficult and pulses come from Navdanya;
to stumble upon. The dcor follows a some grains from Ahana Organic in
predominantly white theme with an Delhi and walnuts from Himjoli in
eclectic mix of beanbags, lamps and Uttarakhand. The handmade cows
cushions lending splashes of colour. milk cheeses are from Pondicherry.
The furniture is made of recycled QGO FOR STARTERS OR PUD?
and reused materials to create a Most of the desserts are not available
comfortable environment with a lower due to the lack of fresh ingredients, so
carbon footprint. go for the starters. The Summer Salsa
First, we are served a deliciously has thin and crunchy ragi crisps served
peppery hummus along with bread with mango salsa and salsa verde.
sticks that are, in fact, thinly cut sticks Seasoned with salt and lemon juice and
Photographs SAURABH SISODIA
of toasted multigrain bread. Our millet tempered with tiny black jakhiya seeds
main has millet grains tossed with (a hill spice that looks like mustard),
pomegranate and pumpkin seeds the mango salsa is sweet and slightly
with a light vinaigrette dressing. The tangy. The cooling jakhiya balances out
millet tastes like quinoa, but the grains the heat of the mango. The salsa verde
are bigger and harder. The dish is made with parsley, basil, garlic, lemon
Quality: 7/10
Choice: 6/10
Provenance: 8/10
Atmosphere: 7/10
Value: 7/10
Total: 35/50
Vidya Balachander
QBESTSELLERS
Pizzas, bento boxes, desserts and
Photographs SAURABH SISODIA
QBESTSELLERS
Garden Salad, Chicken Kebab, paneer
dishes
QPROVENANCE
All the produce used in the restaurant
is organic. Some of the vegetables
and greens come from Lumieres
organic farms, while the rest are
sourced from organic producers who
are either certied or vetted by the
management. Poultry is also reared
in-house. The organic milk is procured
from Akshayakalpa, an organic dairy is rather small. While tasty, the kul
in Tiptur, 150 km away. This is also and carrot halwa that we try are not
retailed at the organic store attached to exceptional.
the restaurant. QWHAT TO DRINK
QGO FOR STARTERS OR PUD? All beverages are organic, including
Denitely starters, for the sheer variety tea, coffee, fruit and vegetable juices,
of dishes as well as the freshness of the lassi, buttermilk and the wheatgrass
ingredients. For instance, the Veg Seekh shot, which is a bit of an acquired taste.
Kabab might taste a bit dry at rst The jackfruit and celery welcome drink
because it contains very little fat. But we are served is refreshing, with the
combined with a tasty mint dip, it is sweetness of the jackfruit broken by the Outer Ring Road, Doddanekundi, Clockwise from
transformed. Having been steamed in sharp avour of the celery. Marathahalli, Bengaluru. Tel: +91 80 top: Some of
lettuce leaves instead of banana leaves QINSIDER TIP 6534 1133. Timings 12 noon 4 pm; the produce
since the restaurant has run out of the The kitchen is happy to tailor and 7 pm 11 pm. Starters from ` 175; used in Lumiere
latter, the Banana Leaf Steamed Fish modify dishes and even make off-menu mains from ` 275; desserts from ` 175. is grown on
is not as fragrant as we expect it to be. items but only with available organic their own
But the lettuce adds a crunchy texture ingredients. For instance, you could Quality: 8/10 organic farm;
to the thick marinade in which the sh request for a Chinese dish but it would Choice: 7/10 The tomato
is cooked. The Grilled Fish Chunks are come minus ajinomoto and soya sauce. Provenance: 10/10 soup with tulsi
highly recommended mildly seasoned The restaurant also serves an elaborate Atmosphere: 7/10 in place of basil;
and grilled to perfection, the spices lunch buffet spread for ` 449. Value: 8/10 Fluffy appams
dont mask the inherent avour of QDETAILS Total: 40/50 at Lumiere
the sh. In contrast, the dessert menu 27/7, Sri Kote Ashirwad Towers, Anita Rao-Kashi
At rst glance we feel this newly opened restaurant has the potential to be one The service and the Agarwals meal for two
of the ner Oriental restaurants in the city. The extensive and diverse menu overall experience need including three entres and
manages to strike a balance between authentic and experimental food. The to be improved. However, three main courses was ` 2,020
restaurant is yet to receive a full-time alcohol licence (currently available only it is good value for excluding taxes.
on weekends), which can be a bit of a spoiler. Sadly, we nd that the food looks money as the prices are
and smells better than it tastes. The avours would have worked better had fairly reasonable and the FOOD: 7/10
they been more authentic and subtle. The veggies used in the Vietnamese portions rather generous. ATMOSPHERE: 7/10
Fresh Rice Paper Rolls are perfectly diced and the chilli peanut sauce is SERVICE: 6/10
pleasing to the palate. The Grilled Asparagus and Prawn with Chilli Oyster
Sauce has perfectly cooked prawns and lip smacking charred asparagus. The TOTAL: 20/30
only letdown of the dish is the over-peppered sauce. What strikes us the most
about our next dish, the Stone Baked Tofu Asparagus Steak, is the presentation GO AGAIN?
of the dish the tofu comes perched on top of a hot lava stone. But we nd Yes. I would denitely like to go
it quite difcult to be pick the bland tofu off the stone. However, the again.
spicy Sichuan Noodles more than make up for the avourless tofu. Want to review a restaurant?
For a chance to become Good Foods
The biggest let down of our meal is unexpectedly the Norwegian
next punter, email a 200-word review
Salmon in Burnt Lotus Leaf. Considering it is one of the costliest items of any restaurant youve visited,
on the menu, we are disappointed to nd our salmon overcooked. with the heading Pro vs Punter, to
It is worth noting however, that this is one of the few standalone bbcgoodfood@wwm.co.in with your
contact details. You could be the
restaurants in Kolkata to serve duck. lucky one!
I
ts rather unusual for a several restaurants as casualties, Vinay when you consider that it offers the
restaurateur in Mumbai but Health Home, the restaurant Tembe very antithesis of fancy food. For the
Chandrashekhar Tembe co-owns with his brother Anil, has not most part, the menu includes no-
is a content man. He has agged in popularity since it opened nonsense Maharashtrian snacks perfect
no complaints not against the way back in 1940. If anything, loyal for a quick meal on the go sabudana
authorities, not against his employees customers have spread the gospel of its wada, thalipith, poha, usal and misal pav.
and most certainly not against his authentic Maharashtrian-style fare far Even though contemporary tastes have
customers. By his own admission, fate beyond the bustling bylanes of Girgaon been accommodated with the inclusion
has been extraordinarily kind to him. the heart of the old city and of sandwiches and milkshakes, the fame
Even though Mumbais cityscape has welcomed new followers into the fold. of the restaurant still rests squarely
changed astonishingly, with spiralling The runaway success of the on the timeless classics introduced by
real estate and labour costs claiming restaurant is particularly remarkable Tembes father Ramkrishna Vishnu
section is printed with Marathi words. Whether its the kothimbir wadi, small businesses tightly nestled together
These serve as especially apt adjectives squares of coriander-ecked besan WHAT have opened up to change. A few years
to describe the food: garma garam our deep-fried until golden brown WE ago, the rst multi-storied residential
(hot), taaze (fresh) and tikhat (spicy), or the thalipith savoury, palm-sized LIKE tower in the area sprung up as a vertical
among other things. atbreads made with a mix of ours counterpoint to the mostly squat
No matter how busy the day may most traditional snacks served at Apart from skyline. Although Vinay Health Homes
be, orders always arrive at your table Vinay Health Home have a discernible the Puneri clientele includes wealthy residents of
swiftly and warm off the fryer or pan. though not overwhelming sweetness. misal and the the area, the prices remain surprisingly
This freshness is Vinay Health Homes The reason? Although ours is a sabudana wada, affordable, with the thalipith costing
trademark it elevates otherwise Maharashtrian restaurant, 70 per cent its worth trying just ` 35 and the Puneri misal ` 75.
commonplace snacks like sabudana of our customers are Gujarati and the rajgira puri The costliest item on the menu still
wada by several notches and makes Rajasthani and they found the food too paired with the comes in at under ` 100. Tembe is
them worth coming back for. At Vinay, spicy, says Tembe. We have reduced restaurants reluctant to discuss numbers, but even
the sabudana wada, a starchy breakfast the spiciness of our dishes on popular excellent as a visitor to the restaurant, its hard
speciality made of sago and mashed demand. To cater to this clientele, the garlic chutney not to notice that business is brisk at all
potatoes, is deep fried to a crisp. When menu has also expanded to include Jain that provides times. Although Tembe counts a long
you use your spoon to cleave into the dishes. Apart from regular dishes, Vinay a hit of heat list of famous names among his regular
butterscotch brown wadas, they yield Health Home also offers a special without being customers, he says he has never sought
with an audible crunch. The mildly upvaas (fasting) menu available only on overpowering. publicity for his restaurant, preferring
sweet wadas pair perfectly with the bland Saturdays. This menu opens a window Also try the to rely on the time-honoured word-of-
potato and peanut curry they are served into little-known specialities of the piyush, a thick mouth route. Even when we renovated
with. While Puneri misal is best known Kokanastha Brahmin community such and creamy the restaurant in 2003, we didnt call
as a ery lentil curry with generous as rajgira puri, a nutty, slightly gritty drink that is a any politicians or celebrities, he says.
lashings of masala, the version served puri made of rajgira or amaranth our, cross between We inaugurated it with the regular
at Vinay Health Home is far tamer shengdana usal, a avour-packed curry shrikhand and customers who come here. This
yet unique and avourful. Neither too made with boiled peanuts and khamang lassi, best down-to-earth approach to food has
oily nor too dry, the misal has sprouts kakdi, a crunchy cucumber salad with slurped up with served as the ticket to the restaurants
cooked till soft yet not mushy topped nely diced cucumbers, powdered a fat straw. success.
with cooked, beaten rice akes or poha; peanuts and chillies with a tempering of Address: Jawahar Mansion,
crunchy farsaan and nely chopped cumin and mustard seeds. Dr BA Jaikar Marg, Charni Road,
onions, in a savoury curry with an In the last 72 years, the historic, Mumbai. Tel: +91 22 2208 1211.
underpinning of chilli heat. narrow lanes of Girgaon bustling with Thursday to Tuesday 7 am-10 pm.
Signature dish
Aoi
salt and pepper to taste
Chef Mitesh Rangras shares his recipe
for this hearty Japanese meal in a bowl
QThirty minutes before serving,
sugar a pinch cook the rice in a rice cooker, pot or a
light soy sauce 2 tsp pressure cooker with water and rice
soft boiled eggs 2, sliced vinegar seasoning (the idea is to not
drain the water). Make a dressing for
THE STICKY RICE the pickled carrots with rice vinegar,
Japanese sticky rice 150g sugar and salt. Marinate the carrots
water (or vegetable stock) 300ml well with the dressing and refrigerate
salt to taste for an hour.
Grilled chicken donburi rice vinegar 25ml QMake the teriyaki sauce by sauting
with teriyaki sauce the ginger in sesame oil. Add the
Serves 2 Q30 minutes + marinating THE PICKLED CARROTS teriyaki sauce and red miso paste and
Q MODERATELY EASY rice vinegar 200ml cook for 2-3 minutes. Add water, salt,
sugar 150g pepper and adjust consistency. You can
Donburi is a Japanese rice dish with salt 1 tsp also add chopped red chilli. Grill or
meat or veggies cooked and served carrots 80-100g, thinly sliced pan-fry the chicken for 7-8 minutes on
on top of the rice or cooked together. lengthways each side or until cooked. Slice it thinly.
If you dont have Japanese rice you QIn the meantime, heat olive oil in a
can substitute it with any other short- THE TERIYAKI SAUCE pan. Add the diced vegetables. Add the
grained glutinous rice. ginger 1 tsp rmer vegetables like carrots at the
sesame oil 10ml start and the softer ones like pok choy
chicken breast 200g EXCLUSIVE! teriyaki sauce 150ml at the end. Toss for 2-3 minutes. Add
teriyaki sauce 50ml Step-by-step recipe red miso paste 2 tsp salt, sugar, pepper, light soya sauce and
basil 5-6 leaves, chopped Watch this signature salt and pepper to taste toss for 2 more minutes.
garlic 1 tsp, chopped dish come alive on QTo assemble, take a at bowl or a
ginger 1/2 tsp, chopped video! Details QA day before, marinate the chicken pasta plate. Place the cooked rice and
oil 20ml on p 11 breast with teriyaki sauce, chopped all the other prepared components on
mixed vegetables (carrot, broccoli, garlic and ginger and refrigerate top. Garnish with toasted sesame seeds
corn, pok choy, zucchini) 30g each, overnight. Remove the chicken from (black and white) and serve hot with
diced the refrigerator and keep aside. extra soy sauce and the teriyaki sauce.
U
pon my arrival in ethnicities was so embedded in the pre-
Singapore, something existing cultural patchwork that it was MENU FOR 4
feels amiss. Ive heard difficult to identify a singular cultural 7 Laksa flan
near legendary accounts identity for the new city-state. It is this 7 Lobster fried rice
of its culinary treasures just waiting incredible ethnic diversity that makes 7 Steamed grouper with
to be discovered, but where are Singaporean cuisine so fascinating,
special coral sauce
they? Sleek, modern buildings and and, above all, so delicious.
immaculate roads stretch on for miles, Today, Singapore is a thriving 7 Passionfruit and
greenery and blue skies abound. Still, cosmopolitan city. Well known for David Ansted is citronella jelly
there is no sign of the food Mecca I was its strict policies, efficiency, and the Executive
promised. I sit quietly in the taxi, my cleanliness, it has garnered an unfair Chef at St Regis, Laksa an
eyes wide and appetite strong, when reputation for being a sterile city. But Singapore Serves 4 Q1 hour 15 minutes
I suddenly tune in to the driver. I look beyond the more supercial QA LITTLE EFFORT
love when you take a bit of raw durian qualities of this city and you will
and mix it with a little of the frozen encounter one of the most vibrant THE LAKSA PASTE
durian! He is muttering to himself, food cultures on the planet. Ask ve white onions 5, chopped
professing his love for durian, a fruit people to tell you the best place to get macademia nuts 6 (try Mac Farms
with tropical undertones and a putrid black pepper crab and expect to get available at gourmet stores)
aroma. I realise then that the only way ve different answers, all of which shrimp paste 40g (try Lee Kum Kee
to penetrate the depths of Singapores lead you to the best crab youll ever available at gourmet stores)
fabled food culture is through its food- taste. Enquire about the best place in fresh turmeric 1-inch piece, peeled and
loving people. town for laksa (a spicy seafood noodle sliced
Strategically perched on the soup with a rich coconut broth) and garlic cloves 10, chopped
southernmost tip of Malaysia, youre sure to stir up a controversy. dried chillies 8, soaked to soften
Singapore became a vital trading post From the most well-travelled individual dried shrimp 3 tsp, soaked in warm
to the British nearly 200 years ago and right down to the local, everyone you water and drained
has since been considered one of the counter in Singapore is likely to have an coriander 10 sprigs
most signicant ports in the East. By impressive knowledge and appreciation galangal 80g, peeled and sliced
opening itself to merchants from Asia for food. salt 2 tsp
and beyond, Singapore underwent The best way to immerse yourself
a cultural transformation, resulting into the local food is to sit down at a THE FLAN
in the crosspollination of Chinese, hawker centre. Hawker centres (large chicken stock 600ml
Malay, Peranakan (descendents of 15th open-air complexes housing food coconut milk 200ml
Century Chinese immigrants), Indian, stalls) rst came about as a way for the lemongrass 2 stalks, white part only,
Indonesian, and European inuences. Singaporean government to control crushed
When Singapore became independent the food safety and sanitation of street coriander 100g
of Malaysia in 1965, each of these food vendors. It was an ingenious way eggs 3
Photograph PICTURENET/CORBIS
Photograph SHREYA GUPTA
GETTING THERE
IndiGo Airlines, Singapore Airlines, and Jet Airways all operate direct ights from Mumbai,
Delhi and Chennai. Rates start at ` 19,000 for a return ticket. Indian nationals are required
to obtain a tourist visa before entering Singapore. Visit singapore.visahq.in for step-by-step
instructions. A tourist visa costs roughly ` 2,000 including travel agency fees.
EAT7DO7SHOP7SLEEP
Manali
With its dizzying array of culinary delights including Chinjabi trout
cool Manali is a travel-worthy destination for the food minded
Words ANISA NARIMAN
O
ne of Indias most Tel: +91 9816699663) offers great Left, from top:
popular hill stations, vegetarian pizzas, especially the A steep climb
Manali offers much delicious Four Cheese Pizza (` 350). up Old Manali;
more than just dizzying Walk to Pizza Olive (Tel: +91 A shepherd
heights and chilly weather all year 9816191541) in Old Manali for their with his herd
round. Travellers often use it as a pit scrumptious Pesto and Sundried of goats on the
stop to reach higher planes like the Tomato pizza. If youre a meat end, road leading
Rohtang Pass the gateway to Lahaul you can opt for ham and salami to the Jana
Valley and Spiti Valley. The infamous toppings. Visit Il Forno (Hadimba falls; Misri
hash trail is another draw that brings Temple Road; Tel: +91 9816922481) khumani is one
hippies from all over the world, while for delectable Italian fare. Set in a of the locally
the picturesque snow peaks attract 100-year-old Himachali home in cultivated fruits
ocks of honeymooners. Adventure the midst of a lush garden, this al Facing page:
Photograph ZORAWAR SHUKLA
junkies can try their hand at just about fresco caf is perfect for warm, sunny Martins, a
anything here from hang gliding to lunches. The cosy wooden interiors family-run
rock climbing and skiing. are straight out of a Hansel and Gretel eatery, is
Geographically, Manali is divided story. Due to a dispute, Roberta, the surrounded by
into two parts the new town, which Italian proprietor of the restaurant, no a garden and
includes the crowded and touristy longer runs the place. Even though apple orchards
Mall Road, and Old Manali, which the food tastes the same, it isnt certain
attracts a mix of foreigners and young how long the restaurant will be able to
travellers. Despite being overburdened sustain itself without her. Until it does,
by tourists, especially during the peak try their wonderful pizzas; the Mutton
summer season, Manali has a magic to Spezzatino, a heart-warming stew to
it that makes it hard not to return. But get you through the cold walk home;
what really sets it apart from other hill Mushroom Lasagna, and of course, the
stations is the smorgasbord of exciting Fiammetta a gooey chocolate dessert
cuisines. Who would imagine that you that is truly decadent.
could eat everything from Korean to It would be futile to visit Manali
Italian at an altitude of 6,398 feet? and not get your hands on some local
Photograph ANISA NARIMAN
Cape Town
food, frolic on pristine
beaches and sip on
BUDGET BLOWOUT
7Snug in bohemian Long Street, the Rcaff serves 7Cape Towns rst Grand Chef Peter
Italian coffee and light bites. Try the Aromatic Thai Tempelhoffs menus celebrate local
LUNCH
OUSE
Photograph courtesy THE TEST KITCHE
Chicken, a coconut and coriander curry served on produce at The Greenhouse. Opt
HE GREENH
jasmine rice (R75) and Omelette Sarmie Sandwich for a four-course menu that includes
EE
E
(R36). 7Order the slow-cooked breast and pan-seared an assortment of tomatoes, beetroot
c tesy THE
loin of lamb, with white bean hummus and ewes milk gnocchi with highveld cepes, a Cape
labnehh (R160) at The Test Kitchen. End the meal with
h cour
Malay tomato and herb dal and a
cou
co
a selection of South African cheese, served with apple
aph
rraph
Photograph
raspberry, basil and lemon mousse.
grap
ra
a
chutney (R80). (thetestkitchen.co.za) (R465) (collectionmcgrath.com)
7Try The Baron of Bree, a Portuguese roll stuffed 7Try the superlative tasting menu at
with brie, caramelised onions and cherry tomatoes La Colombe. The meal commences with
DINNER
(R55) at Alexander Bar & Caf or choose between champagne poached oyster followed by
LOMBE
MBE
an assorted canap platter (R55) and a cheese and
LOMB
miso-cured scallops with soy caviar; foie
charcuterie platter (R105). (alexanderbar.co.za) 7
C L
Photograph JESSE KRAMER
A CO
LA
Savour Cape Malay while enjoying live performances and a scented lavender brioche; karoo
yL
tesssy
ourte
at Marcos African Place. Try Umngqusho, a Xhosa lamb loin and poached stone fruit on
ccour
ph coo
family staple, made from corn kernels and beans (R30). honey, honey cake and more (R625,
Photograph
ph
(marcosafricanplace.co.za) excluding wine). (constantia-uitsig.com)
7The Firemans Arms was established in 1864 as 7Quaff down Caf Caprices
a watering hole for seafarers and is perfect to down signature cocktail, Namaste, prepared
Photograph courtesy CAF CAPRICE
beers while catching a rugby match. Make sure you using vanilla-infused black tequila
DRINK
order one of the 14 beers on tap. (remansarms. with thyme honey and fresh grapefruit
co.za) 7Located along the party stretch, Longmarket juice served on the rocks (R58) or the
Street, Tjing Tjing Rooftop Barr is popular with locals in-house spin on Long Island Iced
and tourists alike. Chill out with the quirky Jelly Baby Tea the potent Victoria Road Iced Tea
(R42) or the zingy Harajuku Girl cocktails (R48). It (R65) with a plate of nachos (R99).
boasts an extensive wine selection too. (tjingtjing.co.za) (cafecaprice.co.za)
Photograph courtesy SOUTHERN SUN WATERFRONT
7Located at walking distance from V&A Waterfront, 7The stunning boutique hotel, Cape
the spacious Southern Sun Waterfront Cape Town Grace, is perched on its own private
GRAC HOTEL
HOTEL
offers lovely views of the Table Mountain. It has an quay in the heart of the V&A Waterfront.
tessy CAPE GRACE H
authentic South African restaurant,Yizani, where you Feast at its acclaimed Signal Restaurant
can savour local delicacies. Doubles from R1,850. serving inventive Cape cuisine using
(tsogosunhotels.com) 7Located in the heart of the
u tesy
(capegrace.com)
sandwich with llings such as steak, polony sausages, from unroasted organic Ecuadorian
calamari and even desi pickle at takeaways across the cacao. It is free of dairy and processed
city. Try the Gatsby at Miriams Kitchen. Prices start sugar. Try the 72 per cent organic cacao
from R58.(101, St. Georges Mall) 7Indulge in slab sprinkled with Ghanaian pepper,
delectable gourmet food at the V&A Market on the with a hint of chilli (R42)or the bite-
Wharf. Sample Cape Malay cuisine, nibble on cheese sized macadamia nut butter cups with
and sip coffee, at prices suiting every pocket. Open organic cold-pressed coconut oil and
from Wednesday to Sunday. (marketonthewharf.co.za) agave (R15). (honestchocolate.co.za)
I
used to visit Chennai quite applicable across Tamil Nadu has not free-owing cocktails. Everyone eats
often about 10 years ago and changed in the last decade that of early and parties hard till late. Willows
although there was excitement not serving alcohol in the city. This can Bar upstairs is packed post-dinner
about new tastes and avours only be done in a hotel; no standalone with the citys slick set. The breakfast
then, Chennaiites still remained a restaurant is allowed to serve alcohol. at Seasonal Tastes the next morning
conservative lot with deep roots in I check in for the rst night at the is impressive, with their trademark
tradition. In those days The Park had new Westin Chennai Velachery (Tel: + international spread, but what is
just opened in Nungambakkam in 91 44 22553366) in an area known as Food writer, more comforting is their exceedingly
the heart of the city with a snazzy, Guindy, about half an hour away from entrepreneur competent south Indian fare and
theatre-style all-day dining restaurant the city centre but only 20 minutes and gourmet, chutneys.
along with the Leather Bar. It gave from the airport. Most of the new Karen Anand I spend the next two nights at
new meaning to hospitality in the luxury hotels in Chennai seem to be has journeyed the ITC Grand Chola (Tel: +91 44
city. On my return this month, I nd in this area. The hotel overlooks the across 22200000). Strange as it sounds, I
several ve-star hotels have opened, Guindy National Park. It is still very the world need a map to nd my way around
bringing a new face to luxury and conveniently located off Anna Salai, writing about this palace-like structure. There is
dining. I also notice the mushrooming the arterial road that leads you into gastronomy. no exaggeration in the hotels name
of homegrown talent in the form town. Restaurant launch parties are it is sprawling and exceeds my
of trendy bistros, cafs and modest big in Chennai and this one is no less, expectations. There is nothing like
eateries. But what is really refreshing with dancers, a band, lavish buffets and this in the country so far a private
in the midst of this new potboiler of VIP entrance resembling the Mysore
culinary excitement is that the old palace; miles and miles of Italian
south Indian dining halls and messes marble; and stone pillars carved in the
remain completely untouched, holding Mahabalipuram temple style. Going by
on rmly to their integrity and loyal its size and banqueting capacity (with
clientele. One strange rule a gigantic, pillarless ballroom no less),
it is destined for huge conventions in
the region and presumably top-notch
weddings as well. The rooms are
stunning and the Kaya Kalp spa makes
me feel I am in a Roman catacomb.
As food goes, they have also
brought a completely new look, feel
and menu to Pan Asian. Spanning
several Asian cuisines with specialised
chefs for each one, led by Chef
Vikramjit Roy, the 22-course tasting
menu is quite unbelievable. The hirame
eat
eat away
ay
posttcar
rd
d
lo
ook
o s lil ke Graand d Cho hola la is pu pullllliningg
out
ou ut alll th thee sttop ops
ps to est s abablilil sh its tsel
elff as
el
t e de
th deststtin
inat a io
at ionn fo
forr not not on
no nlyy gre r at
Indi
In dian
di an foo ood, d, butt als lso o gr greaeatt gl
ea glob
ob bal
al
dini
di ning
ni n as we
ng welll.
Neextt doo or tto o the Gra randn Cho
nd h la
is the
h und nder e stat
er sttat
ated
ed and d veerry el e eg gan
antt
Park
Pa r Hya
rk yatt ttt Chenn
henn
he nnai ai (Te Tel: l +91
l: 91 44
7 77
71 712
1 34 34). ). I vissiti theeirr ag gsh
ship ip
p
u uz
us uzukukir
uk irri (o
(orr th
thin
in
nly sliice
ced d sa
sash
sh
shim
himmi)i),, th
he rest
re stau
st a ra
au rant n , th
nt he FlFlyi
Flyiying ng Ele lephph han nt,t,
h us
ho u e smsmok oked
ok edd sal
almo
mon,
mo n,, bakked d Alaask skanan wh hic
ichh re
remi mind
mi ndds me mor oree off New w
kiing cra rabb le
legg aan
nd ththee stteeaame
med d duduck
ck m ntio
me nttio
ion
n that
th
hat aftf err the
he mes esme
meri
me risi
rising
si ng
g York
Yo rk thahan n su ubub rb rban
a Che
an h nn nnai aaii. It
I is a
caarp paca ci
cio wi
cio with ora
with r ng
ngee ic
icee an
andd poponz
nzu
nz u exxpeeri
rien
ence
en cee at Pa
Pan n As
Asiaian
ia n thhe dadayy be
b fo
fore
ree, buuzzz ining,
g,, mul ultitist
ti stor
st orrie
o i d pl p acacee wi with thh a lot ot
jeelll y ar
aree ou
outts
tstaand
dining.
g The
g. h rer s muc u h on my pal alat
atee is
at i quuiitee sat
atia
iate
ia tteed. Befforre I of raz
of a zm matataz a z an
az and d exexot ottiicc, sp spea eake
eake keasasy-
as y-
y-
offffererr for thee gou ourm
rmmetet vegegetetar
etaria
ar iaan to
too.o.. leeav
ave,
e, I qui
uickckly
ckly droropp in at Ot O tiimo
mo,, with
wiith s yl
st y e co cock
ckta
ck taililils.
ta s. I leaarn tha hatt th hiss sty ylel
T an
Th nkf
k ul
ully
lyy, th
t e reest
stau
aura
au r nts
ra ntts ar
a e spspre
read
re add thhe go
g rg
rgeo
eous
eo us Romoman ann chef
hef Ma
he Mass ssim
ss im
mo off coco ktk ai
aill wawass de deve
eve
velo
lo
ope p d du duri ring
ri n thee
ng
acro
ac ross
ro ss two oo ors witi hi
hin
n on ne arreaea of at the helelm.
m The foo
m. oodd lo
look okss te
ok terr
rri
rr icc
i P oh
Pr hib
ibit
itio
itio
on erra in i New ewY Yor ork. k.T
k. The h
fo
ocu
cus wa
cus wass on exo xoti tic look
ti
tic look
lo okin ing
in g drdrin in
nkss
that
th
hat masske k d th t e al alco
co
ohoh l, whi hich
ich led
The Flying Elephant reminds me more of New Cloc
Cl ockw
oc kwisise
e fr
from
o
om to theh birrth of co cockckta
ck tailililss lilike
ta ke the Ol Old d
York than suburban Chennai. It is a buzzing, fa
acing
cing
ci g pagage:e
e: Fash
Fa sshhione
io
oned
need
d (su sugagar,
ga r, rye and n lem mon o pee e l
multistoried place with a lot of razzmatazz and The
Th e over
ov er icee), Fr
er Fren ench
en chh 75 5 (dr dryy gi gin, n, lem
n, mon o
Kaapa ale
lees
eshw
es hwwar
ararar juic
ju icee an
ic nd su suga garr sy
ga syrurup
ru p to topp pp ped d wit ithh
exotic, speakeasy-style cocktails. This cocktail
temp
te
emple
mple in Ch Chen
C enna
en nnai;
n ii;;
na ch
hamampa pagn
pa gne)
gn e) and d SiSide
de Car ar (ccog gnanac, c,,
style was developed during the Prohibition era Rooya
yall Ve
V ga a offffer
es
er Coin
C
Co intr
intr
trea
eau
ea u an a d le lemo
mon
mo n ju j ic ice)e , wh
e) hicch
in New York. The focus was on exotic looking a no
nove
v l ta
ve take
ke on beca
be caame the he dee ning
ning
ni ng coc
ng coc ockt
cktai
kttaai
aill off the he
drinks that masked the alcohol Indi
In dian
d an
an vegetari
eget
eg etar
et arria
a ian
n era.
er a The
a. h at
atrirics
ri css asi sidde,, th
de t e ffo ood is pr pret etty
et ty
fo
oodd; ThThee Fl
Flyi
ying
ying g eaat.
gr
gre t I hav avee an n ama m zi zing ngly
ng ly simpl
immpl plee di d sh
Ellep
e hahantnt is th
the e off Per
Perruvia
uvian
ian gr g eeen as aspap ra
pa ragu g sw
gu with th
thee ho
th hotetel.
te l I pop
l. p int
ntoo Ca
Caff Mer erca cara
ca ra to with
wi th woo
ood-
od-r
od rededd piz izza
zas
zaas an
nd a st stun
unnnining
ng g talk
ta ko off th
the
he to
ttown
wn;;
w
wn truffl
tr u e sa
uffl sals
lsaa aan
ls and
nd d am m bowle
bow wled leed over
over by th he
tryy th
tr hei
eirr so ou
utth In
Indidian
an speci
peecial
ciial
a it
itieiees th he a ra
ar rayy off aan
ntip
nt ipas
ip asti
as ttii in an ambmbie ienc
enc
n e th that
thaat is Ma aha
h mu m drd a
as Chilililea
Ch
C eaan ses a ba bass ss witth fr frese h fe
es fenn nnel
nn el and a
Madr
Ma dras
dr as frriied
ed chhiicck
cken
en and th hee sou outh th much
mu chh mo orre in
inti
t ma
timate te than
te tha
han
an at thehe oth her
e Whea
Wh eatt Pu
ea P lalao;
o;; lemo
le m n saabay
mo
mon bayo
ba yon.
yo n. Predi
redi
dict ctab
ct a ly
ab y, T The Flying
The Fllyi
Fl ying
yi ng
Indi
In d an
di an-s- tyylee pra
-s rawn
w s ar
wn aree exxcceelll en
ent. t On
t. dini
di ning
niing
ng opt ptio
ions
ions
ns.. Be
B fo fore
re leavi
eaavi
v ng
ng I grraab ab Amet
A
Am etthy
et hyst
hyst
st is
is ssett in
se n Elep
El epha
ep hant
ha ntt is ro occk
ckining th
ing the
he city. ciityty..
m lasst ni
my n gh ht I am trrereat
eated
ated to Ro Roya
Roya yall an alm
alm
lmonond
on d crroi
oiss
ssan
ss annt ma
madede wwith
itth a b belllllyy an old
an d bunungagalo
ga low;
lo w;
w; T e fo
Th follllllow
owin
ow in
ng da d y I de deci cide
ci d to ta
de t kek a
Vega
Ve gaa, th
ga, thei
eeiir In
I di
dian
an vege et
etar
aria
ar iian
n rerestau
s aura
st auura
ran
ant
nt, of mar
of arzi
ziipaan at Nut um meeg,
eg
g, th
he in-
n ho housue
us Pan
Pa n As sia
an
ns b eak
br eaak from
from m alll the lux uxur uryy an
ur and d vi visi
visit
isi
is
sitt m myy
a no
nove
v l ta
ve takeke on n
e di dini
n ng
ni g as far faar as paati
t ss
s er
e ie pur uree si s n in evev ry
r bit ite!
e Witth
e! 22-c
22 -c
cou
oursr e ta
rs taststin
st in
ing
ng old
ol d hahaununt,
un t, AmAmeth
metth thysystt on
ys o Whi Wh hiite
ttess RRoad
Ro ad..
ad
menu
me nu and dccor go. o. How wev ver
e , I mu ust this
th is cal
alib
ib
bre of gl g ob obal al res
esta
taur
ta uran
ur ants
an tss, it menu
me nu is a mu must st tryy It is a liife
It fest
styl
st y e sttorre an
yl and d caaf-b -bis istr
is trro
tro
whic
wh hic ich h is mak akinin
ing
ng wa w ve vess in i the cit ityy
(T
Tel el: +9
el: +91 1 444 420 2068 6841
68 41
416)
16)
6)..
owne
ow ned
ne d an
and d ru
r n by the he utt tter
erly
er l cha
ly h rm min ng F r qu
Fo quir irky
ir ky sou uth h Indndia ian
ia n heheala th
al h
K ra
Ki ran n Ra
R o (T Tel el:: + 919 44 42 4210 10050
5 70 70). ).. f od
fo d witth a tw twis ist,
is t I try Mah
t, aham amud
am ud
u drara,,
Thee ol
Th o d Am A et e hyh st st wass ens nscoc ncced in
co a re
rest stau
st a ra
au rant nt thaat is par
nt artt ofo Jag ggi
gi
a spsprarawl
ra wlin
wl ing
in g ol
old d MaM dr drasas bunungag lo
ga low.
w
w. Vaasu
Vasu sude dev
de v s Ay
v yururve v da
ve d -i -ins
n pi
ns p re red d wewelllllne
ness sss
T e ne
Th n w on ne wi withth its tra radedema
de m rk
ma r larrge retr
re
retreat
trreae t (5 50/0/11
0 1 7
11
117, 7, Lez Chu hurc rch
rc h RoR ad ad,,
vera
ve raand
rand
n ah hs, cheeck cker e ed oo
er ooriring
rin and
ng n lus ush h Myla
My laapo
porere).
re
re). ) The heir ir cculinary
ir ulin
ul in
inar
nara y repe reepe
p rtr oi
oire
oirer is
t op
tr pic
i al
a gar arde
deen nss has bee e n re recr
crea
cr eate
ea teed
ted b se
ba
based
ssed d on tth he pri
he rincncip
nc ipple
less anand d aesaeesst
sthe
thetics
the
heti t css
ti
w th
wi h imp pec eccacabl
ca blee ta
bl tasste
ste anand d is big igge
gerr an
ge and d of Ayu yurv r eda.
rv ed da.
da.
a It It iis eent nttir
ntirirel
e y ve
el vegegeta
ge taari
taririan
an
beetttter
e tha
er han n th
thee ol oldd on ne.
e Amo m ng n oth t er
e an
nd wh whea eeaat repl
repl
re p aca es rice ricce in ttrra radiditti
diti
tion
ional
o aal
on
thin
th ings
in g , th
gs they ey sto tock ck Amr mrapapal
ap alii ge
al gemsmss fro rom m sout
so
outh
u h In
ut Indian
ndi
diaanan d disisshe
she
hes.s.T Try y the h ra ragi kan
ragi nji
Jaaip
i ur and als lso o th hei
e r owown n liine of mo m re (p
pororri r dg
ri dgee wi w th h butterm
uttte
utte
terrm milk)
ilk)
k and d the
affffor
orda
or dabl
da ble,
bl e,, sem
emi- i prrec
i- e ioiousus jew
us ewel elle
el l ry
le y; w ea
wh
wheat eatt pulao
puula laoob bo oth excel xcel
xc elle
lent
le nt.. T
nt Th heiir
a aawlwles
wl esss se s lect
leect
ctioionn ofof des e ig
igneer we
igne wear ar exec
ex e ut
ec utioion
io n andand se
an serv
ervic
rvvic
ice
ce is is qqu uite
ui te spep ci c al,
al,
al
aann
ndd ththee be best
bests orrisst I ha haveve seeen in the wh hic ich
ch ma m kees it wor orthth a viissit itt.
coun
co un ntr
try.
y.T
y. The caf a onon the ver e an nda
dah h iss O thi
On h s trrip ip,, I do don n t have
n have
ha v the chanc haancncee
e ch
en c an nti
ting n , it
ng itss fo ood a mix of Eu uro
ropepean
pe an to vis i it my us usua uaal As Asia iaan hahaun u tss suc
un uch h as
and
an d sosome
m pop
me o ullar Ind n iaiann di
dish
shes
sh es.. Th
es he fo
ood
o . Th This is is hiis f fth
th
h rese tataur
uran
ur antt
an C oc
Cl ockwkwisis
se, Benj
Be njar
nj a on
ar ong g (Tha
(TThai)
hai) i),, Ak
A as asak akaa (J
ak (Jap
apan
ap anes
an ese)
es e)
port
po rttions
ions aree amp
io mple le.. Fo
le Forr meme,, ththisis is th
is thee in thee cit ity.
y Cho
y. hop p byy San andy dys
dy s is a ho h lee frrom top left efft:
t: and
an d In n Seo e ul (Ko Kore rean
re a ).. Due to th
an thee
perf
pe rfec
rf ecct pl
plac acee fo
ac f r co coffeffeee an
ff
ffe and d a pi piec
ecee
ec in
n the wal all.
l A more
l. orre exexpeperi
pe rime
riment
me ntal
nt al nee C en
Ch ennan i
na is n mb
nu ber
e of Ko K re r an and Jap a an nes
esee
of theeir inc ncrereedi
diblb y go
bl good o ban
od anananna mimilk lkk dini
dining
ni ng g eat
ater
erry, it wa wass papackcckked the day colo
co lo
lour
ourrfufull indu
in dust
du stri
st r ess in th
ri he ar area
ea,, th
ea thee qu ualalit
i y of
it o
brea
br ead
ea d or app pple lee and gua uava va pieie...Th
Thee
Th I waantednted to vviisit,
nt siit,
t whi h ch is al a wa
ways ys a c ty
ci yscs ap pe;
e inde
in d pe
de pendnd dent
ennt AsAsia iaan rreeststau
aura
au rant
ra ntss in
nt in thi hs
yogh
yo ghhurrt mo mous ussse with itth g gs and
and hone
an ho one
neyy good
go od d sigign.
n.T
n. Theh other th
herr brarancncch is lococat ated
at ed
d Th he aea ststhe
h ti
he tc city
ci tyy is prob
prob
pr obab ably
ab ly the bes estt ini the cou ount ntryryy.
is to did e fo for.
r For
r. o sho hopp pp
ppin
pin
i g off any n kin ind d onn Kha hadederr Naawaaz Kh
de Khan an Roaad in n in
nte
teririor
ors
or s of
o I geet to to exp x errie iencncee th
nc thee fo ood fro rom m
in Che h nn
nnai a , th
ai thisiss is my one ne-s-sto
-s top
to p sh
shopo .
op Nung
Nu nggama baakk kkam am.. Fr
am From
om m run unnining
ni ng a Maha
Ma h mu
ha m dr dra;
a; Tusc
Tu ssccan
a a (+ +91
9 44 45 4 03 3 800 08)) run n by
Kira
Ki ran
ra n Raao haas al a so o ope penened
ne d an
a oto heh r dess
de sser
ss ertt tr
er truc
uckk in New
uc e Yor o k, San a dy is Ther
Th here
erre
e s no o Chef
Ch ef Wilillilili, fo
f rmer
rm
mer e Ex xeecucutitive
ti ve Cheef
stor
st oree ca
or calllllled
edd Cha h mi mier errs ne
ers neararr the
h Par arkk n w ba
no b ck in Ch Chen e naai,
en i, sou
o rc rcin
ing
in g th
t e be best
st bett
be tter
tt er pla ace o The
of h Paarrk, k, Che h nn naiai,, at
a a fri rien
en
nddss
Shhererat
atton
on,, whicwh hich
icch ho ou usses
es an eq equa u llly
ua o ga
or gani nicc pr
ni p oduc
odduc
ucts ttss in th
thee so
soututh
ut h foforr hiis forr fi
fo f ltter cofoffe
fee
fe e hous
ho u e for
us fo
or lu uncnch h be befo fore
fo re I lea eave ve.. Th
ve This is is
g od
go d caf
af (T ( el e : +9+ 1 44 4 420 20303073
30 7 4)).
73 casu
ca sual
su a eat
al aterrie
ater ies.
s. At Sa S ndndy y s,
ys I hav avee th thee thhan
a Che hennnnai
nn ai d n
de nit itel
itelyy go
el goin ing
in g to be on on the age g nd
ndaa on
M nex
My extt stop
stop is Sa
st Sand
nd dy
y s Ch
Choc ocol
oc ollat
o atee h ar
he arty tyy and satisattiissfy
fyining
in g ba
barbr eccue
rb u por orkk myy nex xt viv sisitt.
Labo
La booraato
tory ry (Te
ry Tel: l: +91 44 42 230 038
3853 5 ).
53 ) It an
and
nd th t e NuNute telllllla ti
te t ra
rami
misu
mi su. Hee is a yo
su youn ng Affteer on
Afte only lyy three
hree day
hr ayss an nd se seve
vera
ve raal
is nestl
estlled in a reesi
es side
dent
de ntia
nt iall co
cololo
ony
n on th he entr
en ttrrep
eprer ne
re neur
urr che hef to
hef to loo
ookk ou o t for
for
fo grea
gr eatt ga
ea gast stro
st ro
ono omiic ex expeperi
pe r ence
ence
en ces,, I am
grou
gr ound
ou nd oor ooor of a 30s- 30 0s--st
s ylle bu
bung n al
ng a ow
ow. an
and
nd I lo ookk fororwa ward
wa rdd to trtryi
ying
ying his
ng is other
th
her co
onvvin ince
ced
ce d th hat Che hennnnai
nn aii wili l so oon n takke
I me
meet et the
h San a dyy (Sa Sand ndesh
nd esh Re
es Redd ddy)
dd y) in rest
re sttauaurarant
ra ntss Ox
nt O and Tom mato
ato (T
at (Tel el:: +9
el + 1 ovver Ben engagalu
ga luru
lu ru as th he cu culililina
nary
na ry capit
ap pittal
ques
qu esti
es t on
tion,, a yo youn ung
un g maman n ob bse
sess
ssed
ss edd wit ithh 444 430 3060 6 009)
60 00 09) and d the
h famou
ammou ouss ChChop op
op,
p, off theh sou utthh.
7Home-made quark
ark
cheese
p 130
7Rohan Jelkie on
Chardonnay wines
p 131
DIGITAL
KITCHEN SCALE
If baaking is considered a science,
the wweighing scale deserves to be
righ
ht up there with the oven and the
stannd mixer. Those arrogant enough
to foollow recipes with inaccurate
meaasurements and instinct-driven
adddition often yield disastrous
resuults. At Good Food d, we strongly
belieeve precise measurements are
impperative to baking so we were
deligghted to nd this sleek digital
scale, a practical and essential
adddition to the larder. This scale
commes with a detachable measuring
bowwl, an easy-to-read LCD display
andd simple controls. We weighed
bothh liquids and dry foods in grams
andd millilitres up to a maximum
capaacity of 5kg and 600ml. Easy to
cleaan, energy efficient and with a
highh precision strain gauge sensor
thatt indicates weight overload, the
scale is a sleek and valuable addition
to anny kitchen.
Photogrph 123 RF /GTRANQUILLITY
PROVED Mu
New
umbai and Shaam di Hatti,
w Delhi, ` 1,999 onwards.
AP
JUNE 2013 BBC GoodFood 125
JOHN PAUL CARMONAS
Masterclass
Chef John Paul Carmona, Executive Chef of 3mile Corp, San Francisco and visiting chef
at The Table, Mumbai, makes step-by-step prawn cannelloni
Recipe JOHN PAUL CARMONA Photographs VIKAS MUNIPALLE
STEP-ECIPE
saffron 1/8 tsp
salt to taste
R thyme leaves 1 tbsp, chopped
Roll the plastic over the spinach. Roll it into a tight tube, secured by the Tie off the ends. Steam the cannelloni for
4 5 cling lm. Carefully shape it into a long
6 10 minutes.
tube-shaped cannelloni.
Cut 4 2-inch pieces and set aside. Put the chickpeas into a blender with the Shape the mixture into balls, coat in the
7 8 water and olive oil until the mix is coarse
9 our and deep fry at 180C until crisp.
and chunky. Empty the mixture into a
mixing bowl. Add chilli sauce, eggs, garlic,
lime zest, and salt.
To make the vegetables, pre-heat the oven Combine the roasted vegetables and Line a colander set over a bowl with
10 to 190C. Toss the onions, zucchini, and 11 tomatoes with the peppers and garlic,
12 muslin cloth, empty the vegetables into
eggplant with 1 tbsp oil, put on a roasting put into an ovenproof baking dish and the colander, and place a plate on top.
tray and cook until brown. Repeat the wrap it tightly with silver foil. Return the Allow the vegetables to strain in the
process for the tomatoes, then remove vegetables to the oven for 3 hours. refrigerator overnight.
their skins. Lower the oven to 150C.
To make the roasted vegetable jus, Coarsely chop the strained, roasted Insert the wooden skewer lengthwise
13 remove the juices from the refrigerator,
14 vegetables and season with salt. Add
15 through the prawns tail to prevent it
add the saffron and reduce by 1/3 in a thyme and heat. from curling when it cooks.
saucepot. Season with salt to taste.
Blanch the prawn in boiling, salted water To plate, place a spoonful of the chopped Place the cannelloni alongside the
16 for 45 seconds and then remove the
17 vegetables on the bottom of a large
18 fritters. Add the prawns on top and
shells and the skewers. serving dish. Arrange 5 chickpea fritters garnish with basil leaves. Pour the hot
on top of the vegetables. roasted vegetable jus before serving.
QUARK CHEESE
Try this cant fail recipe for homemade quark cheese. Delicious yet really easy
Recipe and photograph DEEBA RAJPAL
Quark cheese k 1l
full-cream milk Place the sieve over a basin. Pour the
Makes 500g Q 10 minutes + resting cultured buttermilkk 250ml curds and whey into the strainer. Bring
QEASY the tea towel together so that it covers
QTo make the quark cheese, bring the the quark. Tie the edges. Place the
Traditional, creamy and vegetarian milk to a boil, and allow it to come to entire draining apparatus in the fridge.
quark is fresh cheese made from cows room temperature. Stir the buttermilk QAllow this to drain in the fridge
milk, which is moist and white. It has a into the milk. Cover the container and overnight, or for 24 hours. Drained
light taste and a smooth texture. Quark keep in a warm place. Allow the culture quark should have a consistency
simply means curd in German and to proceed for 24 hours. similar to soured cream, but with a
the cheese is said to date from the Iron QDampen a clean tea towel or slightly more sour taste.
Age. Quark can be made from whole, cheesecloth and use it to line a sieve.
skimmed or semi-skimmed milk or even
buttermilk. Soft and moist, like a cross
Make
Make aa quark
quark
between yoghurt and fromage frais, it
and
and peach
peach mousse
mousse
should taste lemon-fresh. using
using this
this cheese.
cheese.
For
For the
the recipe,
recipe, turn
turn
to
topp106.
90.
BR
HOMOEN
REOK
Yo it by st t wn rne
Fi it p it und
W VECO
pu to h tch
x
ne
pu yin c ith h t
sh
ed
ll t g hu
TO A RK
he a k nk sc e co
t
a do
co no of rew rk
elp es
ca
rk t i co
sc n a rk driv nd
he w at
10-MINUTE WINE GUIDE
re
w
an ece the . No gs
d of ne w it o
e
p
Chardonnays
e c ff
or str ou The
in
k b in
h
re g a igh not
ak nd t
er dr
)
s.
a
(y l.
Wine expert Rohan Jelkies pick of crisp and cool Chardonnays
m k
T
Rohan Jelkie is he Chardonnay is Patz and Hall Chardonnay 2009 Maison Louis Latour Pouilly-
Senior Manager, considered the noble (` 5,652, available at Reliance Mart and
(` Fuisse 2010 (` (` 4,210, available at
Beverage Education grape of Burgundy and Natures Basket, Mumbai) T3 arrival terminal at Delhi airport)
and Training at Champagne in France Full-bodied with a complex, layered This wine is replete with hints of
Tulleeho!, Indias where it is used to produce some of nish, this Chardonnay has an delicious white fruits and light buttery
premium beverage
the most renowned still and sparkling interesting mix of aromas such as ripe notes. A touch of peppermint on the
consultancy
wines respectively. This classic white pear, apple, spice and nutmeg. Try it palate adds to the wonderful nish.
organisation. An
wine grape whose name means a with a meen molee on a bed of rice. Pair it with pumpkin risotto.
avid traveller and a
trained wines and place of thistles in Latin traces its
spirits educator, he heritage to the Middle Ages.
has also conducted As a varietal, the Chardonnay
wine programmes in is versatile it can be made into
Sri Lanka and the different styles of wines including Tapestry Chardonnay 2010 (` ( 3,026, Castello Banfi Fontanelle
Middle East. still or sparkling, dry or fruity, light available at Reliance Mart and Natures Chardonnay 2010 (` ( 3,760, available
or full-bodied. The grape itself Basket outlets across India) at House of Spirits, Delhi)
hardly displays any character of its With aromas of apricot and pear and A blend of toasty, spicy oak aromas
own. The qualities you nd in your hints of grapefruit and lime towards the with avours like pear and citrus, this
favourite glass of Chardonnay are a nish, this Australian wine pairs well Chardonnay from Tuscany has a long
function of the terroirr (soil and climate with kadhai paneer and subz biryani. nish. Pair with grilled pork chops.
conditions) it comes from or the wine
making practices used to produce
it. Chardonnays from warm climate
areas tend to have higher levels of
alcohol, feel fuller on the palate and Champagne Phillipe Gonet, Brut, Benziger Carneros Chardonnay 2009
have hints of fruits like mangoes Blanc de Blanc (`(` 6,500, available at (` 2,891, available at Reliance Mart and
(`
or ripe bananas. Another aroma or Ganpati Wines, Gurgaon) Natures Basket, Mumbai)
avour found in Chardonnay wines, This wine has hints of apple blossom, With aromas of fragrant honeysuckle
particular from the New World wine green apple, stone and a touch of and pineapple, this medium-bodied
countries, is that of butter or hazelnut toasted raisin bread. It has a creamy, Chardonnay pairs well with spaghetti
which lends the wines a creamy rened texture and a modest nish. or fettucine with leek sauce and clams.
mouthful at the nish.
In the past half century this
grape has seen a surge in popularity,
especially in the New World, with
California emerging as a major Fratelli Chardonnay 2012 (` (` 695 Leeuwin Estate Prelude Vineyards
producer of Chardonnays. By the onwards, available at leading wine Chardonnay 2010 (` (` 4,596, available
early 90s, every second glass of stores in Mumbai and Delhi) at Reliance Mart, Mumbai)
wine being ordered in the US was With aromas of tart apple, sugar This wine has aromas of lime, gs,
probably Chardonnay. Ironically, at melon and lemon chiffon, this wine has hazelnuts and apricots on the nose
the same time, wine acionados who buttery notes on the nish. Try it with with a zesty structure. Pair with baked
had begun tiring of drinking mediocre malai tikka or bharwan tandoori aloo. vegetables in a peppered creamy sauce
sauce.
Chardonnays that had ooded the
market began looking for ABC
Anything but Chardonnay!
I
come from a software But the avours we have developed are
background and until recently, the result of long hours in the kitchen. HOW ETHICAL IS
I was helping companies cut Amadora is unique because we make AMADORA?
down their carbon emissions our ice cream mix from scratch. We Organic: While not certied
and trade in carbon credits. In 2010, I dont buy it from a dairy farm, which organic, Amadora ice creams and
did an MBA in Madrid, during which gives us complete control over quality. sorbets are completely natural
time I fell in love with food and wine. I We dont use eggs in our ice cream, and dont involve the use of any
have always loved great food but while and it is free of essence, avouring or additives or colouring. Since they
living in Madrid, I began to think about colouring. All our fruits are bought are made fresh in small quantities
dabbling in it professionally. from the local market once a week. every week, they dont contain
When I would travel to India every We buy our milk from various preservatives either.
other year, I was always disappointed local distributors in Tamil Nadu Local: By sourcing all the
by the quality of the ice cream in our and Karnataka who conform to the ingredients from local suppliers
country. Ice cream is a very unique highest quality standards. The single or those in neighbouring states,
product because it has a lot of emotion origin lter coffee for our lter coffee Amadora aims to keep the
attached to it, across countries, cultures ice cream is from Badra Estate in business as locally centred as
and age groups. We all remember Chikmagalur. Our honey comes from possible. The milk and cream are
where our mum or dad took us for ice Karnataka and the peanut butter from procured from local milkmen.
cream as kids. In 2011, I thought it Kerala. Supporting local businesses not
was about time there was an Indian ice only elevates the quality of local food Starting out with six or seven
cream that was just as good as anything but also provides them an incentive to avours in the rst few months, we
abroad. So I moved back and decided innovate. now have 12 to 15 a week. We make
about 120 litres of ice cream every six
Ice cream is unique because it has a lot of emotion days. Our avours change every week.
attached to it across countries, cultures and age We keep four to ve avours constant
as have we realised that people keep
groups. We all remember where our mum or dad took coming back for their old favourites.
us for ice cream as kids So our salted butter caramel, chocolate
brownie, lter coffee and vanilla
to start an artisanal gourmet ice cream avours are perennials. In addition to
brand made with local products in FLAVOURS these, we have three sorbets and a few
new avours every week.
small batches. The focus would be on
5 Bean Vanilla 7 Mamis Filter Coffee
quality and giving the customer an We didnt really go out and ask
unforgettable experience. After a few 7Salted Butter Caramel 7Jasmine people what they liked. We make
months of learning and experimenting, Tea & Chocolate Trufe 7Peanut ice creams that we like and believe
Amadora Gourmet Ice Cream & Butter Jelly 7Dark Chocolate that customers pay us to make those
Sorbet opened up in March 2012. decisions for them. When we make
To learn more about the art of
7 Sugarcane Sorbet 7 Grape Sorbet ice cream, we dont make it to work in
making ice cream, I did a couple of Amadora Gourmet Ice Cream & Sorbet, 23, Third India. Our ice cream is of the quality
courses in the United States, which Street, Wallace Garden, Nungambakkam, Chennai. that if you took our store anywhere else
were focused on the science of mixing Tel: +91 44 42323482. in the world, it would work. Dont take
milk and cream, scooping and so on. our word for it, come and try some!
7777 64 Keralan prawns 777776 Yam pla meuk curry 777724 Lemon casa rita
7777110 Laksa an 777774 Yam som o gai 777738 Warm pumpkin and 777735 Grown-up limeade
7777112 Lobster fried rice Vegetarian quinoa salad with 777735 Melon spritzers
7777 52 Oaty sh and prawn 777745 Bulgur and broad sesame soy 777735 Peach punch
gratins bean salad with dressing
777776 Pla goong zesty dressing 777776 Yam lamut
AHMEDABAD Flanders Dairy The Cheese Ball Gourmet Gallery Reliance Fresh
Organic Haus 31 Mehr Chand Market, Lodhi Road
Tel: +91 11 24653789
27/9C, Chandi Ghosh Road,
Regent Park
Crystal Paradise Mall, DuttaJi
Salavi Road, Off Veera Desai Road,
Oriental House, S V Kinariwala Road,
Law Garden Tel: +91 33 23818510 Opposite Janaki Centre, Link Road,
Fortune Gourmet
Andheri (W)
Tel: +91 79 26445593 144/9, Ground Floor, Kishangarh, Tel: +91 22 26743750
Vasant Kunj MUMBAI
BENGALURU Tel: +91 11 65642270/ 9868899956 Country of Origin Framroze Court, Phalke Road,
Dadar (E)
Foodhall Gogias Maneesha Building, 69/A, Napean Sea Tel: +91 22 24155017
MG Mall, Trinity 280, Main road, INA Market Road, Malabar Hill
Sant
Ulsoor Tel: +91 11 24624809/ 24644618 Tel: +91 22 23642221 Shop Number 1, Sahina
Foodworld Gourmet Dolce Vita Apartments, Pali Market,
INA Market
301, Gottigere village, Uttarahalli Aurobindo Marg, INA Colony, Opposite Ground Floor, Grand Galleria, High Bandra (W)
village, Bannerghatta Main Road Dilli Haat Street Phoenix, Phoenix Mills, Tel: +91 22 40060020
Tel: +91 80 32466586 Lower Parel Spencers HyperMarket
Le Marche
Gourmet Food World Tel: +91 22 24964307 1406A/28A, Malad (W)
58, Basant Lok, Vasant Vihar,
No 88, Shariff Bhatia Towers, Tel: +91 22 42686130
Near Priya Cinema Food Bazaar
MG Road Tel: +91 11 43232100/41669111 Innity Mall, Raheja Classic, New Link Tutto Bene Delicatessen
Tel: +91 80 41474789 Spencers Hyper Market,
Masters Bakers Road, Andheri (W)
Ground Floor, Located in
Natures Basket G-33, Usha Chambers, Community Tel: +91 22 67583090 Inorbit Mall, Malad (W)
#755, 80 Feet Road, 4th Block, Next Centre, Ashok Vihar Foodhall Tel: +91 9823485988
to Costa Coffee, Koramangala Tel: +91 11 27419061/ 27430734 Palladium, High Street Phoenix,
Tel: +91 80 41317401 Modern Bazaar Senapati Bapat Marg, Lower Parel PUNE
Sorbet The gourmet food store 18-B, Community Centre, Basant Lok, Tel: +91 22 30264581 Dorabjee & Co Pvt Ltd
No 287, Varthur Road, Vasant Vihar B-1, Moledina Road, Camp Cantonment
Gourmet West Tel: +91 20 26052883
Siddapura, Whiteeld Tel: +91 11 41669777 Westside, Army and Navy Building,
Tel: +91 80 28543245 Natures Basket
Natures Basket 148 M.G. Road, Kala Ghoda
Ground oor, D /15, Tel: +91 22 66360499 Mansur Ali Tower,
3, Galaxy Society,
CHENNAI Between BP Petrol Pump Max Mueller Lane,
Hypercity
Amma Nana and Defence Colony. Flyover Near AXIS Bank,
Tel: +91 11 46698777 Ground Floor, Malad (W)
Chamiers Road, opp Park Sheraton Dhole Patil Road
Tel: +91 22 40501300
Hotel, Nandanam 46, Basant Lok, Vasant Vihar, Tel: +91 20 26160540
Tel: +91 44 24350596 Ground oor & basement
Tel: +91 11 40571919
Lallu & brothers
Shop no 1&2, Pali Market,
Shop No. 155/1A, Kumar Crystal
Aundh
Mercado Tel: +91 20 25889530
Palkit Impex Pali Hill Road, Pali Hill,
No 64, Rukmani Road, Kalakshetra
C-82, Basement, Shivalik, Malviya Bandra (W) Providore
Colony, Besant Nagar
Nagar. Tel: +91 11 26673437 Tel: +91 22 26409295 GF 104, Anand Park, Baner
Tel: +91 44 28173965
Natures Basket Road, Aundh
Nuts n Spices Passion Cheese
Tel: +91 20 65601551
New no. 75, Mahatma Gandhi Road, Select Citywalk Mall,
District Centre, Saket
227, Samarth Vaibhav Building,
Opposite Tarapur Towers, Adarsh Tutto Bene Delicatessen
Nungambakkam Shop No 1, Princeton Flair,
Tel: +91 44 28268180, 42039351 Tel: +91 11 40599916 Nagar, Lokhandwala, Andheri (W)
Lane No 8, Koregaon Park
Pigpo Tel: +91 22 26300766
Tel: +91 20 66077193
HYDERABAD 9 Jor Bagh Market Shop No 4, BG-India , Hiranandani
Gardens, Powai Tutto Bene Delicatessen
Natures Basket Tel: +91 11 24611723/ 24626930 G 14 Sacred World Mall, Wanowrie
Urmila Towers, Road No. 10, Tel: +91 22 25707706
Steak House Tel: +91 20 26806933
Opp. Rainbow Hospital, Banjara Hills 13/8 Jor Bagh Market 2-5 Parul Apartment, Juhu Tara
Road, Juhu
Tel: +91 40 23355399 Tel: +91 11 24611008/ 24611129 Gourmet Websites
Tel: +91 22 26117893 Delicious Now
The French Farmer
NEW DELHI Tel: Call Roger Langbour Plot no. 29, 56 Hill Road, Bandra (W)
Tel: +91 22 26425050
deliciousnow.com
A- Mart +91 9810166196, +91 11 26359701 Farm2kitchen
A-1, Mahipalpur Extension, NH-8
Yamato Ya The Japanese Store
Opp. Mahalaxmi Temple ,
Warden Road, Mahalaxmi
farm2kitchen.com
Tel: +91 11 26789999 Foodesto
B-6/9, Safdarjung Enclave, Tel: +91 22 23526775
Ahuja Vegetable Store Near Deer Park foodesto.com
Shop no.- 37, INA Market Tel: +91 11 41650164 Patel stores Foodzig
Tel: +91 11 24644116 Near Mehboob Studio, foodzig.com
GURGAON Krishnachandra Marg, Bandra (W) Gourmet Company
Allied Fruits and Florists
Kims Mart Tel: +91 22 26558909
58-B, Khan Market, Lodhi Road gourmetco.in
Tel: +91 11 24642509 DT Mega Mall, LG 36, Gurgaon Ratna stores Houseproud
Tel: +91 124 2562189 Haware Parekh, Sion-Trombay Road, houseproud.in
Ashok General Store
Natures Basket Opposite Union Park, Chembur Local Banya
113, Main Market, Opposite Dilli Haat,
S-201, 2nd Floor, Ambience Mall, Tel: +91 22 25203389 localbanya.com
INA Market
Ambience Island, NH-8 Regal Plus Olive Tree Trading
Tel: +91 11 24617561
Tel: +91 124 4665753 1, Lourdes Haven,
Dubden Green olivetreetrading.com
10/A, Pali Naka, Pesca Fresh
4-A, Near Electric Sub Station, KOLKATA Bandra (W) pescafresh.com
Shahpur Jat Afraa Deli
Tel: + 91 22 26041204/ 26041208/ Zansaar
Tel: +91 11 32905310, City Centre, Salt Lake
26465070 zansaar.com
+91 9810131343 Tel: +91 33 23581111
Fram
Fra RF/
amess 123RF
R HAR BAL
IHAR
HA
F/ IH
H AI N, 123RF
BALAIKI
AIKI 23R DRE REMIN
ERE
EY ER
23 / ANDREY
ANDREY
Summ
Su mmer
mm er heerral
alds
ds the
ds he arr rrivval of a nu numb mberr of ex
mb xci
c titing
ng loccal fru rui
uitits
its If Apr prilill bel
elon
ongs
on gs to ma mang ng goe
oess anand Ma Mayy to o watterrm meelo onnss, Ju une n bring gs
inncl
c ud
udin in
ng tth
he ta r ph
tart
rt halalsa
sa...ThT iss tin
Th nyy,, deeep-p-w
wiinee hue
w ued be berrrrrry wiwith ha it wit ithh th
t e brreaeaththle
th less
sss antic
nticcip
nt ipattio
i n for
fo
or ob blo
long
ng and nd eesshy h ja amu
muns n th hat
at
slig
sl ig
gh htttly
ly fur
u ryy pee eel mamake kess a eet
ke eetin
e eettin
ing g ap
a pep arran
a ccee on st s reeett car a ts
ts for jus u ta stai
st ain n evevererryt
y hi
hing
ng
n g in thei
thheiir wake
wake
wa k wit ith th
ith thei
eirr ma
maje jest
je s ic
st ic deeep pu purp r lele co ololouurr.
few
fe w weweek e so
ek off sum
umme mer ev e erry yyeear ar. With
Wi th
h an as asse
seerti
rttiv
ive pepers rssona
onnalitty th that
a per
at e fe
fect
c lyy mat
ct a chcheseess the
heir ir bri r llliant
iaan ntt toon ne,
e,
Etym
Et ym mololog
og
o giccaalllyy kno nown wn n by th he nanamem Gr
me G ewia
ew
wiaa asi siat
iat a, ph
a iicca, phalallsa
a loo
o ks k jamu
ja m ns ev
mu evok
o e st
ok stro
ro
ong rea eactccttio
ions
ns fror m ev ver
e yyoone wh hoo triies th heem.
m
liike a ber erry
ry.. Bu
ry Butt iti is in fac actt a drupdrup
dr upe, e the sciien
e, e ti tic
c ter
c e m us used ed
d to de descrsccri
ribee
ribe Jaamu
m n,, or o Syyzy z gi gium
um cu ummin ni,
i is thhe ffrrui
u t of a ow wererini g tr
in tree
tree
e and n is
f ui
fr u tsts thathaat ha
have a eshy esshyy exter xtterrio
iorr co ove
veriring
ringg a har a d pit piit orr sto tone
nee at ththee knnow own n by y sev
ever
eral
er all othther nam
ther mes inc n luudidingng ja
j mbmbul ul,, Ja
ul Javav plu
va lum,
um m,, Mallab abaraarr
ceentre
nttre
re. He Henc e ph
ncce, p al alsa as acactu tual
allly
y hav a e mo more r in co
re c mm mono wit ith
h ap
aprriico otst, p um
pl m and so on on. LiL ke k ph phalalsa
al lsa
as, jja
amu
muns
muns n arre al also
so drupe ru
upep s bu b t th theieirr larglaarg
r e,,
pllum
p ums, s,, pea
each
ches
ch es and nd che herr rrrrie
iess thhana wit ith
h bl
blue
uebe
ue berr
be rrie
rr iiees an nd sttra r wb
wber errrriies
e. o lo
ob long
ng g seeedsds havve a raw, raaw,
w, veg gettal
al tasste thaat is not too ple leas
assanant.t
M st com
Mo ommo mo onl
nly av avai aila
ai labl
la b e in
bl n nor orthth
h Ind diai and d Guj ujar
a at
ar at,, phhaallsa
s s Avai
Av a laable
ai blle in
n mos ostt pa
p rt rtss of
of thee cou unt
ntry by la
ntry latetee May and d Jun ne,, we
aree ex
ar extr trem
tr emmel
ely fr
ely frag
agilili e an
ag nd te tend
end
nd to pe perir shh withi
ithiin a feew ho hour urss of
ur o being eiing g lo ve jamu
ove jamu
ja m ns n foforr thei
th
heirr r rm, br
rm, b ou
ouss e
eshshh tha
hatt is
i swe weet ett wheen th thee fr frui uits
ui
pluc
pl uccke
ked d. Thi
d.
d.T hiss is
i wh hyy theyheey ra r re
rely
ly makke thei th
heirr wa
wayy to o sup
uper errma
mark r et
rk ets
ts and
annd riipe
p n an and d taartt wheen th t ey hav avenent
en t matturured
edd fulullylyy. Bu
Butt tht e un uniq ique
iq uee
r main
re maain a qui uint
ntes
nt esse
sent
se ntia
nt iaal stre
sttrereet
e sna
et n ck alo long
ng wit ith h im
imlili an nd beer, ea eate
teen frfres
essh qual
qu i y off ja
a it
al j muns
muunsn th tha
hatat pol o ar
arisises
ises
es opiini
no on ns is
i theh irr str tran
ange
an gely lyy add ddic icctitive
v
ve
w th a spr
wi priin
nkl
klin
ing
in g ofof ka kala la
a nam mak to co ompm o ou und (an nd ba b la lancnce)
nc e) th
e) heeirr a tr
as t in nge
g nccy th thata dri
at r ese out u the ton ongugue,
gu e wh
e, hiilee als
lso o co
c mp mpel e lil ng
el g you o to
sw weeet- t so our
ur ava ou
our. r.W Whe h n yo y u bi b tete int
nto o a ph hal
a sa a, itts asastrt in
tr nge
gent
nt tasstee k ep eat
ke a in
i g them
th
heemm. Al A th hou
o gh h ja
jamumun
mu n e
endn s enjo
nd enjo
en joyy ea e titnngg the fru ruit
uit as is is
co
coat
oat
a s an nd drd ie
iess yo
yourur pal alat
aatte th he vev ryr rea easo
son
so n we we rel elis
issh it.
ish itt. Th
The
he cr c un
unch chyy
ch with
wi th just
th usst a dadash
ash h of sa saltl to ta
lt t me thee asttring riin
nggency
ency
en cy,, th he frufrui
fr uitss arree als lso o usu ed d
gree
gr eeen seeed
een d is al
also
so edibl
so diiblle.e Butt wheen mi m xed wi w th sug ugar
arr and d mad a e in intoto to
o makke pr presser
erve
rve
vess,
s, jam
ams aan
ams nd sher
sh
herrbe
b ts
ts..
a sh
s errbet,bet, the
be he fruruitit lososes
seess its ast strri
ring
n en e cycy andn taakkes on a plea pleaasasantnt, tang
nt
nt, taangy
ng gy Jamu
Ja muns ar a e sas id to h haaveve sev ever
eral
er a meed dic
icinnalal prro ope
pert
ert
rtie
iees th they
ey are r
qu uallit
i y that
th
hat
at is espe
esspe
p cial
ciiala ly suiite tedd to the h sw weelt
l er
erin
iin
ng su summmm merr mon o th hs.. annti ti-i
- n
-i nam am
mma mato t ry
to ry and effeect c ivve in
in reggulu at
atinin
ng ho horm
horm mon onee sy syst stem
st emms an nd
Apar
Ap art fr
ar f omm havvin ing g a co c ol effeect c on th he bo
body dy,, ph
dy p allsa is i a ricch sso our
urce
ce reeliliev
evvinng skkiin n proroblblem
bl ems.
em s. But ut they
heey arre bebesst
st kn noownw fo orr theheirirr abibililility
tyy to
of vitam
itamin
it am
min n C, wh hicich in
ich i tur urn n en nab bleless ir
iron
onn abs
b ororpt p io
pt on.. It is i con o siside
deereredd lo
owweer bl b oo od susugagaar leevev lsl , wh
whic ich
ic h is whyhy theheyy ara e co onsn iiddere ed d parrttiicu c lalarlrlyy
rl
vita
vi taal fo
forr he
heart
arrt heeala th h. Al
A l th he momorre re reaasonsoon too see eekk ou outt this
th
hisis tarrt frfrui
uit. beenec
neec
iaal foforr di
diab
diab beteticcss..