Spiced with madness

Source :Swati Daftur:The Hindu:New delhi:Sep 24,2011

Manu Chandra, a panellist at The Hindu Lit for Life conclave 

in Delhi today, on what it takes to make a great chef.

Good food is both a passion as well as a business for chef Manu Chandra. 

Starting off at a very young age, Chandra is now an Executive Chef at three restaurants over two cities: Olive Bar and Kitchen, Mumbai, and Olive Beach, Bangalore.

 Armed with top honours from the Culinary Institute of America and apprenticeships with some of America's most celebrated chefs and kitchens, 

Chandra has introduced newer concepts, menus and kitchen designs in his restaurants in India.

 At 28, Chandra is one of the youngest chefs in the country and is constantly moving from strength to strength, as his recipes are tested and loved by everyone who samples them.

 His restaurants have already gained the reputation of offering a relaxed and comfortable fine dining experience supplemented by sumptuous meals.

 All set to make his appearance at the Hindu Lit for Life Fest, 2011, Chandra shares a little of what makes him a great chef.

When did you start cooking? Do you remember what dish or experience made you start?

I started cooking when I was about 10 or 12 years old, and probably started with Maggi noodles. However I always had to do something to it to make it taste better. It was making kababs with my Dadi and the painstaking processes involved in its prep that made me fall in love with the technique and nuances of good food. 

What were the challenges you faced?

Limited resistance to the idea of taking it up professionally, but that was short lived. On the contrary, almost everyone supported my passion whole heartedly. 

What do you enjoy most about cooking?

The high you get from appreciative diners and the creation of new sensory experiences.

Have there been any great and lasting inspirations along the way?

Some kitchens in the west. Focused, professional, diligent and dead serious about what they do. They are, in a large part, responsible for the food ethos of many cities and countries. 

What have your years as a chef taught you about the Indian palate? What do people want? Is there room for experiments?

That we are sitting on huge untapped potential; and the leap of faith from the home table to a restaurant is a work in progress. We have an incredible food culture but the restaurant culture is very new. When people start venturing out more often, their closeted palates will change too. There is always room for experimentation; thankfully our strength in numbers supports it. 

What, according to you, makes a great chef?

A streak of madness. I could go on about diligence, hard work, sacrifice; but mad captures it better, I feel. 

Plans for the future? Anything new and exciting we can expect?

It's a work in progress. Chefs in the west have made giant leaps in becoming very successful business heads and brands unto themselves; that will be the next exciting thing here; and I will hopefully be in the lead with the pack.

Keywords: Great Chef

A taste of Arabia

Source:Prema Manmadhan:The Hindu: Kochi: October 2,2011
Photo :The Hindu: Kochi


A chance to experience the real taste of Arabian cuisine at  Le Meridien- Kochi

The news is that Arab tourists are flocking to see Kerala's lush greenery. In most of the hotels and resorts one comes across tourists from West Asia, smitten by the rain, by the fresh vegetables that they get to eat and experiencing the rich cultural life of our State.

It is only in the scheme of things that Le Méridien come out with a food festival highlighting Arabian food.

‘Aroma of Arabia', that's the name given to

 the festival which began on October 1 and will run till October 9,

 at the Treasure Trove Restaurant there. It's on from 7 to 11 pm.

MANY SPECIALITIES

The Arabian cuisine you find here at the festival includes specialities from Egypt, Lebanon, Morocco, Algeria, and Syria too. The interactive kitchens are alive with the rich aroma of lamb and chicken, says Soman Thapasimuthu, Executive Chef, Le Méridien Kochi. Chef Rehman, who is specially trained in Arabian cuisine has seen to it that Kochiites have a real taste of Arabia.

The décor is also very Arabian. It's not all non vegetarian as you would imagine. There are veggies too.

We had Dajaj Makloube, which is chicken and rice and has the looks of a biriyani. It's not as spicy as our own kind, but the rich topping of cashew, onions, potatoes and the chicken fried yet soft deep inside, will appeal to the Kerala tastebuds. If you want something totally different from Kerala cuisine, go in for Mansif Jordan lamb stew.

It's not a stew only, but a meal by itself, with lamb and traditional Arabic rice cooked in pure milk (not coconut, mind you) and yoghurt. Dried fruits like apricot, strawberries are also added.

No, the Arabic world hardly ever uses chillies, says Rehman, a chef who has worked in Saudi Arabia for many years. “They use only seven spices, and not ginger and other spices we use here,” he says.

The mixed vegetable lasagne of the Arabs is hardly different from the more popular Italian version. The fillings consist of the usual vegetables like carrot, broccoli and zucchini. It is sandwiched between two thick layers of cheese.

Salads, Soups, chicken shawarma, Moroccan hammer roast and staples like Beef Moussaka, Okra Saloona and Arabic desserts like Umm – Ali, Baklava, Jibilya, Mohallabiya and Kiwi Jelly.

Keywords: Eating out,

How to make ... Karunaikkizhangu masiyal

Source :Kamakshi Sundaram:The Hindu:Sep 29,2011
 Photo    :The Hindu

Kamakshi Sundaram is a homemaker who loves cooking vegetarian dishes from around the world. 

She is the winner of several recipe contests.

My grandma was an excellent cook and used to make unique dishes from traditional recipes. 

Karunaikkizhangu has medicinal value. 

To avoid allergies cook the Karunaikkizhangu in the water used to wash rice.

What you need :

Karunaikkizhangu - 200 gm

Tamarind paste - 1 tsp

Turmeric powder - 1/4 tsp

Salt - to taste

Lemon - 2

Ginger, finely chopped - 2 tbsp

Green chillies, finely chopped - 2 or 3

Oil - 1 tbsp

Mustard - 1/4 tsp

Black gram – 1 tsp

Fried cashewnut – 2 tbsp

Coconut, grated - a little

Coriander – for garnishing

Cooking instructions

Wash, peel, chop the kizhangu in a pressure cooker with a cup of water, turmeric powder and tamarind paste till soft. Mash the cooked kizhangu well.

In a pan heat oil, add mustard and when it splutters add the black gram and cashew nuts. When it turns golden add green chillies and ginger. Sauté.

Add grated coconut, chopped coriander, the mashed kizhangu with salt and little water. Turn off the fire. Cool. Add lemon juice, mix well and serve.

How to make…Apple halwa

Source :Janani Parthasarathy: TheHindu:sep22,2011
Photo   : The Hindu

Apple halwa is made with just two basic ingredients:

 apple and oats.

 I learnt this recipe from my grandmother and

 it can be made in a jiffy.

What you need :

Oats: 1/2 cup

Freshly grated apple: 1 cup

Sugar: 1 cup

Ghee: 2 tbsp

Orange food colour (optional): a pinch

Cardamom powder (optional): 2 pods

Cooking instructions:

Heat a kadai and add ghee.

Roast the oats first for a few minutes and then add the grated apple.

Fry for a few more minutes and then add 1/2 cup water.

When the oats are cooked add the sugar.

Boil first and then let simmer. Add the food colour.

Cook till the mass leaves the sides of the pan.

Garnish with ghee-fried cashews and cardamom.

Janani Parthasarathy is a student of engineering who loves cooking.

Keywords: Apple halwa

Decoding the Italian cuisine for you

Source:Sonal Sher, Hindustan Times:New Delhi, September 15, 2011


In the movie, Eat, Pray, Love, Julia Roberts may have had help to get her ‘rrrrs’ right while placing her order in the authentic Italian restaurants, but not everyone is as lucky. While most foodies don’t mistake their fusilli with fettuccine, the ones who are new to the cuisine may may find Italian 
terms confusing. A simple example would be the dish Maccheroni al Formaggio, which sounds super fancy on the menu, but translates into the very simple macroni and cheese.

Chef Shamsul Wahid from Smokehouse grill says that the names of the Italian dishes are mostly a combination of the terminologies of the ingredients used in the dish. “For instance, lamb is called Abbacchio in Italian, pork is Maiale and beef is Manzo and so on,” says Wahid.

“Most of the restaurants now carry an explanation of the dish along with the authentic Italian name so that people are aware of what they are eating,” he informs.

Here’s decoding some difficult sounding popular Italian dishes and their constituents:

Antipasto 
Carpaccio is one of the well known dishes, which is served as an appetiser. But unlike most antipasto, this one does not really see much cooking. Carpaccio is just a thinly sliced raw meat or fish. 
“Since raw meat is not that well accepted by the people here, there are variations of it like Watermelon Carpaccio and Orange Carpaccio,” says Chef Thomas Figovc, from The Leela Kempinski.

Primo
Pesto is another well-known term, but many actually don’t know what it means. “Pesto genovese is an ancient recipe which is a mix of basil, parmesan cheese and pine nuts,” says Wahid. It is usually used with pasta. Another popular dish is Piccata, which means to be pounded flat! “The dish is flattened meat spread with egg and parmesan,” says Wahid. 

Dolce
And finally how can one finish a meal without dessert! The famous Panna Cotta may rhyme with terracotta but the Italian desert has nothing to do with clay. It means cooked cream and is made by simmering together cream with vanilla and mixing this with gelatin to let it set.

Know your way to a tasty italian full course meal
Add on know-hows while ordering Italian food:  

Antipasto means ‘before the meal’ and includes hot or cold appetisers.

Primo is the first course and consists of a hot dish like pasta, risotto, gnocchi, or soup.

Secondo is the second course and consists of the main dish, usually fish or meat.

Contorno is the side dish, and may be a salad or cooked vegetable.

Formaggio e frutta is cheese and fruits. 

 Dolce is sweet, and includes cakes and cookies.

Caffè is coffee.

B' healthy with B-vitamins

Source :The Hindu:KAMALA THIAGARAJAN:sep 29,2011

Is fatigue, hair loss and a lack of appetite dogging your days? 

Then increase your intake of vitamin B, the veritable powerhouse of mind and body

Several generations ago, cooking in India was considered a fine art, one that took up the better part of the day. Women pounded their own spices, had access to pesticide-free produce, stored their own grains and prepared every meal with fresh ingredients. Family members ate together, and savoured every morsel.

Today, technology has transformed not just the way we do business, but our personal lives as well.

Preservation of food has indeed made some things simpler—it's now possible to throw together a meal in less than 15 minutes.

However, most packaged food that's ready to serve on supermarket shelves come at a cost that goes much beyond the price tag—these are laced with preservatives that strip our bodies of essential vitamin B.

Perils of processed foods: While providing you with a quick and tasty meal, fast foods and packaged products rank poorly in nutrition. In the long-term, this can take a toll on your health and wellbeing.

“Several studies have demonstrated that diets high in fat and low in nutrition place individuals at higher risk of vitamin B deficiency.

 The more processed the food, the lesser the vitamin B it will contain. Processes which include heating, radiation, prolonged exposure to atmosphere (oxidation), cooking with acids (such as vinegar etc) destroy most of the B1, B12 in the food.

Vitamin B12 and B6 deficiency is also common in strict vegetarians who do not drink milk or dairy products,” says Geeta Shenoy, a registered dietician based in Chembur, Mumbai.

 “‘B' vitamins are required by the body for production of energy, proper functioning of the nervous system, metabolism of fats and proteins, and formation of red blood cells. If you're experiencing symptoms such as fatigue, body aches, tingling of nerves, weakness, hair loss, lack of appetite, this could be related to a vitamin B deficiency.”

B 6--The Queen ‘B': Among the B vitamins, vitamin B6, experts say, is especially significant. ”Because of its key role in the formation of new cells, vitamin B6 is crucial to the healing of wounds and for the repairing of body tissues.

 Many skin disorders (like eczema) have been associated with this deficiency. Another critical role played by this vitamin is in the formation of red blood cells. So a B6 deficiency can also result in anaemia and fatigue,” says Seema Singh, head nutritionist at Alchemist Health Institute, a hospital in New Delhi.

Involved in over 100 chemical processes that take place every minute in our bodies, Vitamin B 6, Singh says, is a good vitamin to befriend.

 “It aids in weight loss, so it's important that you make sure you're getting enough. This vitamin facilitates the breakdown of glycogen (a form of starch) stored in our muscle cells and liver and helps in improving athletic performance.”

A recent study published in the Journal ‘Circulation', has linked low vitamin B6 levels with higher risk for stroke and heart attacks.

Since food is the only source for Vitamin B6 (as your body cannot produce it on its own), you must include it in your daily diet. “Excellent sources of vitamin B6 include spinach, bell peppers, turnip greens and Shiitake Mushrooms,” says Singh.

“Other good sources are garlic, tuna, cauliflower, mustard greens, banana, celery, cabbage, broccoli, Brussels sprouts and watermelon.”

Food rules for the rain

Source :The Hindu:SHILPA THAKUR:1st Oct 2011

Keep a sharp eye on what you eat and drink during the monsoon.

The first showers of the monsoon provide relief from the intense heat of summer. However, the rain also brings some health issues that can spoil your mood like food poisoning, diarrhoea, dysentery and cholera. And not all are water-borne. So it is necessary to keep a sharp eye on what you're eating and drinking.

There are some precautions and diet modifications that will help keep you healthy. Here are some basic ones.

Drink warm beverages. Add mint or ginger or dry ginger powder to tea and hot milk.

Avoid street and junk food, as very few people have the high immunity to handle the bacterial overload at such places.

Wash all fruits and vegetables thoroughly, especially leafy ones and cauliflower.

Eat moderate quantities of food, as the body finds it hard to digest food.

Avoid fried oily food that may cause acidity. Opt for grilled or tandoori items that require minimum oil/butter.

Avoid using too much spice, as this promotes water retention and bloating. Go for medium or low salt food.

Use plenty of garlic, pepper, ginger, asafoetida, turmeric, coriander and jeera, all of which enhance digestive power and improve immunity.

Eat foods that are dry in nature. The most popular are makka (corn), chana(chickpea), besan (gram flour) and jow (oats).

Eat light foods like vegetables, fruits, cereals etc and reduce consumption of meat or fish.

Avoid sour foods like tamarind (imli), chutneys and pickles as they promote water retention.

Also avoid eating cut fruits and vegetable outside home because there are more chances of bacterial growth and infection.

Go for light meat preparations like soups and stews rather than heavy curries.

Drink only boiled and filtered water.

Drink plenty of water. Dehydration is possible.

Don't consume dairy products in large amounts as they are prone to harbour germs at this time.

Honey is an excellent tonic that helps keep the intestines sterile. It also assists in digestion.

Eat bitter vegetables like karela (bitter gourd) and herbs like neem (basil), methi(fenugreek) seeds, haldi (turmeric) as they prevents infection.

Fresh is the best for monsoon, so eat freshly cooked food. Avoid eating food straight out of the fridge. Fresh foods are the best, but if you like to store cooked food in the fridge, heat it gradually and thoroughly before eating.

Consume lots of Vitamin C through amla and citrus fruits to boost immunity.

The appetite-robbing summer days are gone, and the cool monsoon tempts you to gorge on bhajiyas, sweets, and ever-larger helpings at mealtimes. After all, you have to make up for lost time!

But temper that hearty appetite with a dose of caution; the monsoon is a time when diseases, particularly of the digestive system, are rampant.

The cardinal rule is never eat when you are not hungry. You can eat something in winter just because you find it appetising. Doing this in the monsoon is an invitation to indigestion and accompanying illnesses. Don't let the rain or the health troubles it brings with it get you down. Simply follow these tips and have a healthy monsoon.

The writer is a dietician based in Faridabad.