CaLDRON Magazine, November 2014

November 2014
Available on the Web via Issuu. Available on the mobile at Google Play Store and Apple App Store (via Magzter and Issuu)
Do you
understand
diabetes?
page 20
reviews: delhi,
bangalore, Mumbai
recipes that'll
interest your kids
Tested: Daawat
Brown Rice
learn more about

sandwiches
know more about

turkish cuisine
Four points
by Sheraton,
Bangalore
twists on street
explore the land of
CaLDRON
Magazine
November
2014
food!
Te Aroha
10 cocktail recipes
16 delicious recipes
CaLDRON Magazine November 2014
EDITORIAL & CREDITS
Diabetes is the cover story of the month as you've

probably seen and one that's quite close to my heart.
I'm a Type II diabetic and have been so since I was 27
years old. Blame it on my typical Taurean obstinacy,
but I was in denial for years and even after that
never really took the time to understand the disease
completely. The quiet, deadly thing it is, it thrived and
grew, while I ate, drank and made merry. Many years
after onset, I found my body exhibiting disturbing symptoms, which on
researching, I found to be of a most serious nature indeed - the damage to
vital organs had begun.
Diabetes is easy to control given the will to do so; will that I have recently
discovered, very late and hopefully not so late that I won't be at the
10th Anniversary party of CaLDRON Magazine. All it takes is first the
understanding of diabetes and how it functions. After that it is a matter
of implementing a degree of lifestyle change - healthy eating and regular
exercise. When you read my article on the Quaker Oats Smart Heart
Challenge, you'll find that the consumption of oats can be a game changer.
Find your own special niche in the wide wide world of healthy eating,
which surprisingly, can be quite delicious.
When understood and adjusted to, all of us can lead very normal lives with
Diabetes, provided we start early.
In this issue, we've also introduced the 'Tried & Tested' column by Parul
Pratap Shirazi. Parul plans to check out new products on the market and
share the results with you, thus helping with the apprehension all of us
have with trying new products for regular needs.
As always, do write in!
Stay well.
Sid
Contents
Perennials
Editorial / 3
Born this month / 6
Faces in this issue / 7
Meet the Team / 8
Ask the Expert / 70
Listings - National / 116
Listings - International / 118
Cover Story
The Silent Killer Becomes Vocal / 26
Reviews
Delhi/NCR
For the Love of Flavor, Fragrance and Fancy / 10

Revival Days for the Deli / 12
Bangalore
Mamagoto Musings / 14
A Royal Feast for the Senses / 16
Mumbai
Marwari Tyohar / 18
Food & Flavors
Street Food Reclassified / 32
Sandwiches: Destined for Comfort Food / 44
What Kids Want! / 52
Say Merhaba to Turkish Cuisine / 64
Cool Extravaganza / 72
Tried & Tested: Daawat Brown Rice / 96
Events
Annual Chef Awards 2014 / 62
Roaming Rover
Te Aroha: Of Passion and Prosperity / 102
Quick Bytes: Four Points by Sheraton, Bangalore / 110
ALCOHOL
The Vodka that Won the Kremlin / 78
Raising the Spirit / 82
4
People you should Know

Sarah Todd / 20
Ondrej Pospichal / 74
Knowledge that Empowers
Still on Top of the Game / 24
Coffee in Your Alarm Clock / 31
Get Those Lustrous Tresses / 42
The Call of the Oat / 98
Recipes
Non Vegetarian
Chicken Roulade / 22
Pulled Pork Sev Puri / 38
Chicken Sausage Panini in Mustard Mayo / 50
Turkey and Cheese Wrapini / 54
Cinnamon and Honey French Toast / 56
vegetarian
Jiwa Atta Mexican Tofu Quesadilla / 28
Vada Pav Slider / 34
Pesto Pani Puri / 36
Polenta Halwa / 40
Classic Tomato Mozzarella Sandwich / 48
Almond Muesli with Blueberry Compote / 58
Spinach and Cream Cheese Wrap / 60
Turkish Dolmas / 66
Baklava / 69
Tex Mex Brown Rice / 97
Savory Oats Soup / 100
alcohol
Sense of Goose / 77
Stoli Gimlet / 84
Stoli Filthy Dirty Martini / 86
Stoli Bloody Mary / 88
Stoli Big O / 90
Some Like it hot / 92
Cucumber Apple Cobbler / 94
Beer Kazi / 112
Citrus Oak / 113
Summer Drummer / 113
The CaLDRON Magazine Team

MANAGING EDITOR
SID KHULLAR (Delhi/NCR)
ASSOCIATE EDITOR
NATASHA ALI (Bangalore)
CONSULTING EDITOR
VINITA BHATIA (Mumbai)
EVENTS EDITOR
PARUL PRATAP SHIRAZI (Delhi/NCR)
RECIPE CURATOR
MANISH BHALLA (London, UK)
GROUP MODERATORS
RHEA MITRA-DALAL (Mumbai)
BLESSY BLESS (Mumbai)
GLOBAL EVENTS COORDINATOR
VIJAY NAIR (Dubai)
SUBJECT MATTER EXPERTS
SANDEEP SRINIVASA (Coffee)
JASWINDER SINGH (Wine & Spirits)
SPECIAL PROJECTS
RITUPARNA MUKERJI (Delhi/NCR)
SHRUTI ARORA (Delhi/NCR)
CHARIS ALFRED BHAGIANTHAN (Singapore)
DIRECTOR - MARKETING
JASWINDER SINGH (Delhi/NCR)
jaswinder.singh@chefatlarge.in
CHEF AT LARGE WEBSITE

http://chefatlarge.in
FACEBOOK GROUP
https://www.facebook.com/groups/chefatlarge/
DOWNLOAD THE ANDROID APP

http://bit.ly/calandroidapp
FACEBOOK PAGE
https://www.facebook.com/chefatlarge.in
MAIL THE EDITOR AT

editor@chefatlarge.in
TWITTER
http://twitter.com/yourchefatlarge
DIRECTOR - SALES
Sameer Khullar (Delhi/NCR)
sameer.khullar@chefatlarge.in
LEGAL AFFAIRS
Mohan Rajasekharan (Delhi/NCR)
PRESS RELEASES AND EVENT LISTINGS

listings@chefatlarge.in
Born this month
Gordon James Ramsay, Jr. (born 8 November 1966)

Gordon James Ramsay, Jr. is a Scottish born British chef and restaurateur. His restaurants have been awarded 15
Michelin stars in total and currently hold 14. His signature restaurant, Restaurant Gordon Ramsay in Chelsea,
London, has held 3 Michelin stars since 2001. Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares,
along with the American versions of Hell's Kitchen, Kitchen Nightmares, MasterChef, MasterChef Junior and
Hotel Hell.
Image & Text Source: wikipedia.com
CONTRIBUTORS
Faces in this Issue
At a time when every chef is

struggling to add some pizzaz to a restaurants menu to
keep guests loyal to the establishment, Chef Aniruddha
Bandekar likes to do things
a little differently. A student
of Chennai-based Institute of
Hotel Management Catering
Technology and Applied Nutrition, he believes that while
food should be interesting
and delectable, it should not
compromise on the health
aspect.
Trichologist Dr Mike
Ryan is a member
of the Institute of
Trichologists (London)
and the International
Association of
Trichologists. Over
the past 30 years, he
has headed national
educational departments for leading hair care brands and is currently
working with Clear Shampoo in Middle East. He believes that eating
right is the first step to controlling hair loss and is the secret to
lustrous tresses.
We all know that breakfast is the most important meal

of the day. But getting children to bite into something
nutritious in the morning hours is easier said than done.
Since Westin Mumbai Garden City is promoting a wellness program that includes healthy eating ideas for kids
and adults alike, its Chef Rahul Dhavale, Executive Chef
shares some smart breakfast treats that make eating well
fun for children and parents, alike.
Meet the team
JASWINDER SINGH | Wine & Beverages Editor / New Delhi/NCR

by Natasha Ali
Take one portion of wanderlust, one portion of stoicness, two portions of inquisitiveness, a dash of
snootiness and a splash of intolerance for idiocy. Shake it well and what have you got! Well, that, ladies
and gentlemen, is our resident Beverages Editor, Jaswinder Singh.
A connoisseur of fine wines and spirits, he cannot condone anyone taking their drink lightly. Show him
a wine trail and he will happily hop into his trusty car with his dog and head right there. However, quiz
him about beverages at your own risk; he has a low threshold for stupidity.
But do not let that lead you to believe he is cynical, no sir! He harbors hopes of making people think
and laugh as a stand-up comedian at open mic events. Oh yes, did we mention he also loves making wry
comments with a straight face!
NATASHA ALI | Associate Editor / Bangalore
by Parul Pratap Shirazi
When she is not reading or dreaming about the next destination for her vacation, Natasha is a
Communications Specialist and Content Writer; a regular Grammar Nazi! Given her passion for writing
and her fondness the culinary realm, she started sharing her thoughts about food experiences for Chef at
Large food media site and later CaLDRON Food Magazine. Her maximum contribution in the magazine
however, is the editing of content to make it reader-friendly.
Movie-mad, obsessed with the English language, a kid magnet, and never one to turn down a glass of
good wine, cup of tea, or a good book, she's open to trying any dish once! But deep down, she cherishes
Ethiopian, Thai, and Lebanese dishes the most.
PARUL PRATAP SHIRAZI | Events Editor / New Delhi/NCR

by Vinita Bhatia
She is a trained chef, professional food stylist, food blogger, social media strategist and a mother to an
adorable eight-year old. However, when you meet Parul Pratap Shirazi, you are more likely to be struck
by her intuitive sense of putting people at ease than her vast knowledge about all things culinary.
A petite bundle of enthusiasm, Parul is always coming up with ideas on presenting unknown eateries
and their owners to CaLDRON Magazines readers. Someday, she hopes to open her own caf, write
a cookbook and make people accord food the reverence it deserves. If her boundless energy is any
indication, she will probably whip out her magic wand and swoosh all these initiatives-in-the-making
into existence within a couple of years.
Meet the team

SID KHULLAR | Managing Editor / New Delhi/NCR
by Jaswinder Singh
A man who probably has giant genes in his system, Sid Khullar is the Founder of Chef at Large food
media site and Managing Editor of CaLDRON Magazine, Indias 1st all digital F&B publication. Sid
quit a cutting edge technology career as Vice President Software Research & Development for Medical
Electrophysiological Diagnostics and proceeded to build Chef at Large, a website that started life as a
personal blog and soon became the editorial juggernaut it is today.
Sid lives in NOIDA with his wife and daughter, a dog and a cat. Yet, somehow, the grand old man of Chef
at Large never runs out of energy to visit places all over Delhi, NOIDA and Gurgaon. His knowledge of
food and hospitality is unmatched, a discerning gastronome whose heart and head are in the right places
and are decidedly bigger than his stomach.
VINITA BHATIA | Consulting Editor / Mumbai

by Sid Khullar
A seasoned journalist, Vinita Bhatia has the perfect combination of impatience, understanding, skill
and fascination for discovery. As a senior journalist with extensive editorial experience, Vinita brings
on board much needed and valued knowledge of publishing and journalistic standards that helps
CaLDRON Magazine raise the bar with every issue.
Happily married and the so-not-apparent mother of two young kids, Vinitas capacity for perseverance
and tenacity is legendary and so is her delicate use of the chain-mailed fist in the velvet glove. Working
with a publication where almost nobody has physically met anybody else in the team and everyone
is based out of different geographical locations, she manages to threaten and cajole the best out of
everyone, then applying her unique talents to the production of superb issues, issue after issue. If theres
any one person who can be said to define CaLDRON Magazine, it is Vinita Bhatia.
5 people, 12 issues,
300,000+ subscribers, 7,50,000+ reads
REVIEWS - Delhi
For the Love

of Flavour,
Fragrance and
Fancy
T
here are few Thai-only eateries in South Delhi/NCR

since most prefer to go Pan
Asian, either to provide
guests with more options, or to make
the menu read like a novel. For me,
however, true joy is a kitchen dedicated to a single cuisine with ample
justice done to it. For Thai food, that
kitchen is Neung Roi at the Radisson
Blu, which has resurrected the profile
of the entire property.
It is heralded by a petite bundle of
energy, Chef Yenjai Suthiwaja, who
looks more like a generous aunt than
the Chef de Cuisine of a 5-star kitchen. You can see her buzzing around
from the bay window that allows a
peek into her kitchen and there is
10
a certain comfort in the knowledge

that your food will not only be authentic, it will be fantastic!
THE STORY OF AUTHENTICITY
What makes the menu at Neung Roi
read like a novella is the fact that it
is broken into the four regions of the
country each region has dedicated appetizers, soups, salads, main
courses and desserts and one visit is
just not enough to sample this eatery.
There is Southern Thailand, abundant
in seafood and which is the spiciest of
the four regions.
Central Thailand is most popular,
probably because its dishes fluctuate
between subtle and bold. Then you
move to Isan, which is marked by
The 56-cover Neung

Roi with the quiet
ambiance of a spa is
a gem. Parul Pratap
Shirazi can't wait
to go back to try the
dozen or so specials
that she just didn't
have space for!
intense flavours of spicy and fragrant

and finally to Lanna, a region that enjoys temperate climate, thus producing potent Thai ingredients like fish
sauce, shrimp paste, all enveloped
with the gentle sweetness of coconut!
We started with a round of appetizers, the Moo Thod Katiem or deep
While most people order

Som Tum at every Thai
restaurant, here it was
sheer perfection with
fresh, raw, papaya with
lightly roasted peanuts,
chili paste and a hint of
light soy sauce.
fried pork belly with garlic and pepper

(INR 600), which had a perfect
crackle and made for an excellent
combination with the Som Tum (INR
400) salad. While most people order
Som Tum at every Thai restaurant,
here it was sheer perfection with
fresh, raw, papaya with lightly roasted
peanuts, chili paste and a hint of light
soy sauce.
We also tried the Krachai Gab Goong
or stir-fried prawns with wild ginger
and shallots (INR 650). The size of
the prawns was admirable and they
were perfectly cooked. Since the
seasoning was light, you could taste
the delightful, sea-sweetness of good
prawns.
FOOD FOR THE SOUL
We could have skipped the soup but
Im glad we didnt. The Tom Pok Teak,
seafood soup with hot basil (INR 350),
was for me the true taste of Thailand;
robust and super spicy, this one had
our taste buds kicking! Not for the
weak hearted, this was a soup that
would make me go back, the kind

you crave at midnight when you
think of memorable meals!
For the main course, we were spoiled
for choice but were aided by the eloquent and helpful wait staff. We chose
the Pla Neung Manao, steamed fish
with chili lime sauce (INR 800), which
was one of the most elegant dishes we
have had in a while; light and summery, it needed no condiments and
no sides.
However, the hits at the table had
to be the Neua Phad Prik Youk, stir
fried tenderloin with young chili, black
pepper and soya (INR 850), and the
Ped Makam, grilled duck breast with
pineapple, tamarind sauce and crispy
shallot (INR 750). Chef Yenjai is a
master of meats; she can roll out a
pungent prawn dish just as well as
a delicate duck prep - the pineapple
was a touch of class, accentuated by
the tamarind and added texture of
shallots.
For vegetarians we suggest you go for

the Phad Thai (INR 450) with a side
of Phad Pak Kiew (INR 550), which
is a stir fry of fresh, blanched greens,
pokchoy, kale and morning glory
doused in soy bean sauce, lots of garlic and pepper beautifully executed.
If you have space for dessert (I
always do), try the standard favourites this cuisine is designed that
way. You need the coolness of Tub
Tim Krob, water chestnut in coconut
jasmine syrup (INR 350) and Khao
Niew Mamuang, sticky rice with fresh
mango and coconut cream (INR 350),
which is not just pretty as a picture
but an ideal end to a pungent meal!
- Parul Pratap Shirazi
Price: INR 3000++ (Meal for two)

Address: Radisson Blu Plaza Delhi,
NH - 8, New Delhi - 110037
Phones: 011-26779191
11
REVIEWS - gurgaon
We concentrated on the mains because a lot of the kitchen prowess in

this brand lies there! If you are an avid
meat eater, the other dish you cannot
afford to miss is the Lightly Smoked
Lamb Shanks (INR 890) fantastic
Redemption came in the form of the size, perfectly braised and served
with Tamarind Hash and Rosemary
Good Old Eggs Benedict (INR 290).
Quenelle. Flavouring the lambs sides
Considering Smokehouse is famous
with tamarind is just perfect; you can
for a hearty breakfast, this was a
have as much of the flavour as you
delightful addition to our round of
The ambiance is a bit confusing with starters. The sides of Rosti and Grilled like rather than dig into lamb shanks
so much vintage going on. It is howev- Tomatoes worked wonders for the
doused in a tamarind sauce or gravy.
er spacious and airy, despite being in perfectly poached eggs, with the stan- Vegetarians can choose the Spinach
ack when the first Smokehouse Deli opened there
werent many delis or cafs
of this kind in New Delhi
and if there were, they stopped short
of real deli food. So when the new
Smokehouse opened at DLF Place, I
had to1 be among the first few to go
have a dekko and it was more than I
imagined!
chorizo is both smoked and dried. The

pan frying with potatoes only added
to relieving more moisture leaving the
dish flavourful but chewy, much like
beef jerky.
Revival Days
For The Deli
the heart of a mall with a not so great
view of random mall folks traipsing
past while you eat. I suggest you sit at
the back of the deli and concentrate
on your company and your meal.
SOME FLUKES, SOME STRIKES
The covers are more than enough even
for a weekend, considering they have
a faux alfresco space as well. I suggest
you start with the Paprika Puffs with
Wasabi Salsa (INR 250) an unusual
combo that works; despite the fact the
paprika ups the pungency when combined with wasabi, we loved it!
I was very keen on the Chorizo and
Potato Picante (INR 550) which to
my dismay was rather dry, since the
12
dard runny yolk, a sweetish brioche

and a touch of nuttiness that came
from the addition of baby roquette
leaves!
BANGERS AND MASH, OH MY!
Our main course was completely over
the top because we couldnt decide
between the standard favourites and
a couple of newbies on the menu. Do
not miss the Old School Steak and
Chips (INR 590); for that price point,
it is a steal. Served with buttery pan
juices, gravy and topped with a cheese
melt, these are a gourmands delight.
The creamed spinach and hand cut
fries are added joy this is one skillet
meal thats massive yet very easy to
breeze through.
Parul Pratap Shirazi

has been a fan of
Smokehouse Deli since
its inception. Despite
the ebb and the flow,
shes remained loyal,
probably because more
than the food, it was
the concept that clicked
with her.
REVIEWS - gurgaon
If you are an avid

meat eater, the other
dish you cannot
afford to miss is the
Lightly Smoked Lamb
Shanks fantastic
size, perfectly braised
and served with
Tamarind Hash and
Rosemary Quenelle.
and Ricotta Ravioli (INR 430), mainly

because the main course didnt have
very inspiring choices and the Market Vegetable Pan Crumble (INR 310)
didnt cut it for us. The Ravioli however added tremendously to the meal;
house made, soft, not too mealy and
nestled in one of the best tomato concasse I had enjoyed in a while.
and lightest desserts I have enjoyed

lately. The trick was creating this dish
without gelatin or additives and I was
certain my portion had none of that,
just good old kitchen techniques of an
experienced chef!
Our second choice was the signature
Hot Chocolate Fondant (INR 250).
It had an effing molten centre and
we squealed like little girls when we
cut it open. Though I personally find
fondant overtly eggy, as a preparation
it was perfect.
AGE OF DESSERTS
For dessert, blindly choose the elegant Baked Yoghurt of the Day (INR
180). The subtle tanginess of yogurt,
the pudding-like firmness that comes
from baking and an addition of fresh I plan to go back for a meal made
fruits makes this one of most delicious of desserts and indulge in the likes
of Philly and Plum Cheesecake and

Hazelnut Mousse Flan, except my only
worry is I may add a round of steak
and fries and make a mammoth feast
of it!
Price: INR 2000++ (meal for two)

Address: DLF Promenade Mall, Nelson Mandela Road, Vasant Kunj, New
Delhi 110070
Phones: 011-46075646
13
REVIEWS - bangalore
d been reading about Mamagoto long before it made its

way to Bangalore. Besides the
unique name, the descriptions
of the food also made it memorable, so when this well-loved chain
opened in Bangalore, I could not
wait to pay it a visit.
The term Mamagoto translates as
to playing with food so a sense of
whimsy is apparent in every aspect
of the establishment, from the
dcor to the menu, dish and drink
names. Funky is an apt word, what
with an Asian Last Supper portrait
on one wall, animated tigers, Fat
Buddha faces, and so much more
adorning the walls and as cushion
covers on the seating!
At this juncture, I should say that
we (the group of food writers I was
with) ate an inordinate amount of
food that day much more than a
group of six adults and one child
could possibly make sense of. I
however, went back for dinner a
couple weeks later, and ordered

some of the same stuff. So, despite
the overwhelming nature of the
first meal, clarity was found on
visit two.
ADORABLE FUNKINESS
Wed been told they have a funky
cocktail selection and this played
out in the drinks that came to the
table that afternoon. The favorites
were Mexican Confusion, a kaffir
lime-infused tequila with lychee
(INR 399), Bangkok G&T Gordons Gin, tonic, kaffir lime leaves
(INR 399) and the JD based Cinnamon Whiskey Story (INR 499). The
drinks all packed the necessary
punch and had interesting and
balanced flavors definite thumbsup!
There are options a-plenty for the
vegetarians, across the menu. The
vast menu includes a bowl concept,
where you get a noodle/rice/curry
dish in one bowl these can easily
be shared too.
Of the appetizers/grills we tried

the Hot Basil Chicken Cups (INR
329) lettuce cups filled with
minced chicken spiced with
pepper, basil and chilli; the Java
Grilled Fish with Sambal Salsa
(INR 349), which had garlic and
chili paste, sticky rice on the side
and Rock Shrimp Tempura. Not to
forget the Prawn wrapped Bacon
(INR 559 for 6 pieces). This ver-
Mamagoto's finally
in Bangalore. Its
food has flavours
that meld elements of
various Asian herbs
(lemongrass, ginger,
galangal, kaffir lime)
and the menu is really
vast!
Mamagoto
Musings
14
REVIEWS - bangalore
Be warned, the soup

portions are large
and definitely at
least 1-by-2 if not
1-by-3 material, if you
want to have the
space to do justice
to other stuff!
sion had Japanese spices, sesame

and a luscious dip and made quite
an impression at the table.
On my second visit, the vegetarian contingent ordered the Water
Chestnut Spring Roll (INR 199),
served with a chilli black bean jam
and with notes of lemongrass that
I really liked and the crunch of
water chestnuts was perfect too.
ENOUGH TO HOLD AND
SHARE
Nursing a bad cold, I said yes to
soup on visit one, and the Tom
Yum Prawn really hit the spot.
Be warned, the soup portions are
large and definitely at least 1-by-2
if not 1-by-3 material, if you want
to have the space to do justice to
other stuff!
The vegetarian Laksa Tribute (INR
299) was a huge hit at the table as
coconut milk, galangal and lemongrass blended beautifully. The

Street Vendors Panang Beef Curry
Bowl (INR 499) was good too. In
fact, all the curries are a safe bet.
The Prawn in Lime and Chilli
Sauce (INR 499) was a very layered
dish in terms of flavors, which
came close to being overpowering.
As one of the party at our table put
it its the taste that keeps giving;
lemony followed by a whoosh of
spices.
The Fiery Thai Shrimp Fried Rice
with Asian Green Chilli Chicken
Ribbons (INR 499) was my dish of
the day, because apart from good
prawns and fried rice, the chicken
ribbons reminded me of chicken
katsu. Apparently Mamagoto is
known for its ribs, so ChinaTown
Double Cooked Pork Ribs (INR
399) were ordered on both visits.
This was a meltingly good meat

selection in a very thick and tasty
sauce not a dry prep and the
better for it.
Desserts are mundane but taste
nice, if you actually have any space
left at the end of the meal! Youll
eat well at Mamagoto and youll
feel like its a party, thanks to the
dcor and the overall vibe. Service
can be patchy something one
has come to expect in Bangalore at
new joints that get hit by full houses. But definitely give the place a
try!
- Natasha Ali
Price: INR 1500++ (per person)

Address: 949, 12th Main, Ground
Floor, Off 100 Feet Road, Indiranagar,
Bangalore - 560038
Phones: 080-49653315
15
REVIEWS - bangalore
A Royal Feast
For The Senses
ome meals, like some places, leave one with a feeling

of indulgence and luxury.
The dinner I partook of at
The Ritz-Carltons Indian restaurant, Riwaz, definitely falls into
that category.
The property is beautiful, with lots
of glass and once youve stepped
in, you forget youre just on the
other side of one of Bangalores
busier streets! Riwaz oozes fine
dine from every pore of its being,
but what really stood out for me
was the open plan kitchen. You get
to sit and watch every single move
that the chefs are making, something I found to be a real treat.
16
How many five stars allow guests

such an in depth glimpse into their
kitchens?
I was quite mesmerized, watching
the chef and servers call out service and check their table orders,
apart from of course, the actual
stirring and cooking and plating.
Not to mention the little flourishes
and touches being added before
the dishes hit the counter to be
whisked away to their intended.
The entire experience felt like I was
watching a scene from movie, The
Hundred Foot Journey; loving and
lingering looks at beautiful food
being prepared. The image that
stuck with me is of the freshly
Chef Ramandeep and

his team whipped up
a royal feast, at Riwaz
at Ritz Carlton in
Bangalore. Besides the
food and ambience,
peeking into the open
kitchen to witness the
creation of a treat for
Natasha's stomach and
her eyes!
REVIEWS - bangalore
Of the vegetarian options,

what stood out for me was
the Darashahi Chaman,
paneer in yellow curry with
dry fruits that had amazing
flavor and texture, and the
Kashmiri Dum Subj, a root
vegetable curry infused
with saffron.
made naans, piping hot and glistening with a loving coat of butter the picture just doesnt do it
justice!
IN FOR A ROYAL TREAT
In these surroundings, a meal of
royal inspired foods is quite apt.
Throughout October, the restaurant ran a festival featuring 4
palaces of India and their distinct
cuisines. The royal specialties
of Jammu and Kashmir, Patiala,
Jaipur and Agra each had a week
of their own at Riwazs kitchen in
place of the regular menu.
I was awed by the amount of research and thought that had gone
into this endeavor - each carefully
curated a la carte menu was only
available for one week! When I visited the restaurant during the first
week of the festival, a Kashmiri
feast awaited me. But having seen
the menu for every palace, the gist
of the courses is appetizers (kebabs
mainly), soup, half a dozen curries
in the mains, biryani/pulaos and
a variety of specialty naans, and
three desserts.
As a meat eater, I found myself on

the point of a double edged sword,
since I was offered (and tried) both
the vegetarian and non vegetarian
dishes, from appetizers (kebabs in
chicken, lamb, fish, lotus stem and
yam and cottage cheese) to mains.
Why double-edged you ask? It
quite literally meant that I had just
enough space to sample each item,
one bite/spoonful and no more!
Still, it was totally worth it, if only
to be able to say I tried em all, and
delicious they were!
DEVOUR WITH ALL SENSES
Kashmiri food is quite rich and
heavy on the lamb, so apart from
the famed Roganjosh and Gustaba,
we enjoyed Shabdeg, and Nadroo
Gadh (fish) and Murgh Dhaniwal
Korma too. There was a Kashmiri
style rajma (I, and indeed all of us
at the table were not aware that
this ubiquitous Punjabi dish also
has a Kashmiri iteration).
Of the vegetarian options, what
stood out for me was the Darashahi Chaman, paneer in yellow curry
with dry fruits that had amazing

flavor and texture, and the Kashmiri Dum Subj, a root vegetable
curry infused with saffron. The
pulao choices were lamb and
mushroom (new one for me and
quite nice) and the breads included
Sheermal, Bakarkhani and Roth,
all very rich and quite divine.
Dessert was Gulab Jamun, Kong
Firin (rice pudding with saffron,
raisins and almonds) and Sivayon
Ki Kheer. None my kind of dessert,
but the oohs from others at my
table suggested they were as good
as the rest of the food.
- Natasha Ali
Price: INR 4000++ (per person)

Address: The Ritz-Carlton, No. 99
Residency Road, Bangalore - 560025
Phones: 080-49148000
17
REVIEWS - Mumbai
Marwari Tyohar:
Great Food Without
Much Ado
Ghani-sa greeting
from a turbaned staffer
welcomed us warmly
to Panchvati Gauravs
Marwari food feast-ival, which was
held between from 7th to 22nd
October. Draped in traditional
Rajasthani bandhani-style dupattas, the decorated ceiling helped
create an authentic ambience,
reminiscent of a typical Marwari
household. Tiny baroque mirrors
in patterned textures embellished
the walls, giving it a homely feel.
Despite it being a weekday, we
noticed a couple of families enjoying their meal in solitude. We
settled down at our table, and the
staff started rallying around with
swiftness.
Within a minute, there already lay
in front of us, a large thali with
several small bowls, a packaged
bottle of water, a cold glass of
buttermilk, and a smiling waiter
waiting to fill us in with the theme
of the evening. After a quick gothrough about the festival, we were
inundated with a freight train-like
service of aromatic food; server
after server queuing up with bowls
full of redolent food.
18
HAVING OUR PLATES FULL,

LITERALLY
Taking stock of each of the over 15
items in our thalis, we could spot a
few known suspects like Daal Baati
and Gatte Ka Saag, which are wellknown staples in the province.
With a wholesome dose of desi
ghee, the Daal Baati was absolutely
smashing in its texture as well as
the flavours. Appropriately spiced,
the dal worked in unison with the
smashed bits of baati and liberal
amounts of ghee lent it a buttery
dimension.
Giving us a clever re-take on the
original, the Mirchi Wada Chaat
was served rather creatively and
perhaps more deliciously. Regular,
spicy morsels of fried stuff chillies
were cut into bite-sized pieces and
then lathered with sweet and spicy
chutneys with a dose of curd on
top. Not only was it a welcome
change on the wada, it ensured we
could enjoy the once-spicy delicacy with ease and a few textural
enhancements.
Panchavati Gaurav's
Marwari food festival
in October managed
to retain the authentic
nuances of the famed
royal Rajput kitchen,
whilst providing a
tummy-full of historic
dishes.
An array of breads like Masala

Poori, Phulka Roti, Bhakri and
Bajre ki Roti were our culinary
REVIEWS - Mumbai
The feast undoubtedly

proved to be heavy on
the stomach, yet tasty
on the palate. The folks
at Panchavati Gaurav
fortunately did not
venture out to experiment
with the royal, authentic
flavours of this famed
cuisine.
accomplices for gulping down the

multiple vegetable options. From
paneer in a mildly spicy gravy to
channa prepared in a kadhi-buttermilk combo gravy, we had it all.
GIVING TRADITIONAL FARE
A TWIST
An interesting yet simple version
of a classic indie-vegie, the Aloo
Kande Ki Sabzi was delightful in
flavour, especially when paired
with the piping hot pooris. It is an
example of how simple and robust
flavours can be brought together to
cook up an exciting and fresh dish
that is deceptively delightful.
To give a fluid edge to the sweet
and spicy notes, we were served a
sweet Gujarati Kadhi and dal, and
a slightly spicy Marwari Kadhi
and Daal. All four of these hit the
right spot with its flavours and

were aptly spiced, letting us soak
in multiple portions of each. Although the Marwari Daal appeared
to be similar to the one in our Daal
Baati, the manager assured us that
they were fairly different, the latter
being richer in texture.
While the papads, Muthias and
salad kept us company throughout
our meal, we thought the addition of Fry-ums could have been
avoided as it took away from the
otherwise ethnic feel of the food.
We decided to end our Marwari
marathon with the quintessential
Khichdi.
Paired with either of the kadhis,
the Khichdi was perfectly squishy
and melted down our throats,
while the kadhi made it even more
delectable for our tastebuds. The

hot Gulab Jamuns and the cold
Kesar Shrikhand did a fine job of
keeping our sweet tooth satiated.
The feast undoubtedly proved to be
heavy on the stomach, yet tasty on
the palate. The folks at Panchvati
Gaurav fortunately did not seek to
experiment with the royal flavours
of this famed cuisine. Wherever
they attempted to toe the line, they
managed to do it with adept control over these rich flavours. This
royal festival received resounding
approval from us!
- Hrishikesh Thakkar
Price: INR 700 (meal for two)

19
culinary maestro
After MasterChef
Australia, I went really
quite crazy when it
came to pushing the
boundaries in cooking
Hers is a face that could easily launch a thousand brands! In the initial
episodes of MasterChef Australia season 6, Sarah Todd was dismissed as
eye candy to keep viewers hooked to this popular reality cooking show.
That was until she showed them her cooking chops! Though she was
eliminated, she re-entered the show as a wild card contestant, which
sent her popularity soaring even higher. This affable and beauteous exmodel talked to Vinita Bhatia about Indian cuisine, which she is most
comfortable cooking and eating and her plans for the future.
Vinita Bhatia (VB): Did you have

any concerns about this maiden
trip to India, especially when it
came to eating out or cooking at
various events?
Sarah Todd (ST): I have always
been a massive foodie. My partner,
Devinder, who was raised in UK,
was born in Punjab; he actually
inspired me to a great extent. I
started falling in love with food
when I got to eat all this beautiful
20
north Indian food, almost five

times a day with him. I think after
MasterChef Australia Season 6,
I just wanted to experience India
and could not wait to visit the
country.
VB: What are some of things that
struck you about India?
ST: Actually, what I dont like is all
those crazy stories that I was hearing before I reached here. I was
told that it was pretty crazy with

lot of people around. In Australia,
you have 24 million people and
New Delhi alone has 18 million
people. So yes, India is definitely
crowded. I was wondering whether
I would be able to go out on my
own anywhere.
Then there was this hesitation
because I always loved India from
afar, but there was no way of
culinary maestro
Sarah Todd with

CaLDRON Consulting
Editor, Vinita Bhatia
knowing if I would love it in reality. However, when I arrived in the

country, I felt comfortable right
away. I was on my own during the
entire trip, I ate at street stalls and
at restaurants and everywhere I
went, people were so welcoming
and caring.
Thankfully, I did not end up falling
ill like a lot of foreigners do. Again,
I have Devinder to thank for this. I
eat a lot of spicy food and can easily eat a raw chilly as a side dish. So,
I have been having a blast during
this trip, eating Indian food everyday and it has been amazing!
VB: What is that one particular
food that really appealed to you
during this trip?
ST: I think it has to do with the
variety. For me, I knew mostly the
north Indian dishes. During this

trip though I was exposed to a
smorgasbord of dishes from South
India, East India and other parts of
the country. What left me amazed
was that every single dish was
different, and how can there be so
much variety in one country! This
variety is just incredible.
VB: Now that you mention it,
I recall that most of the dishes
that you created on MasterChef
Australia included Indian spices like the one where you used
tamarind paste with squid ink.
In your everyday life too, is there
a lot of Indian influence in your
cooking?
ST: Yes, there is definitely. It is
hard to imagine this particular
dish you mentioned, because it
does not taste like seafood at all,
other than the color. It is just a

simple Indian marinade that I have
made often for my partner and it is
actually quite nice.
VB: You have mentioned that
Devinder sparked your interest
for cooking. However, cooking
Indian food can be pretty daunting to someone who does not
know the variety of techniques
involved. How tough was it for
you to cook for your partner and
then on MasterChef Australia?
ST: Actually, it took a little while.
When I first started learning how
to cook Indian dishes, it took me
sometime to understand the techniques. There were moments of
frustration when I felt that gosh, I
followed the recipe and yet I failed.
It took me time to really be able to
cook food, Indian and otherwise,
21
culinary maestro
Chicken Roulade
This dish does require a little technique and patience but it is absolutely worth it!
Serves: 3 Preparation time: 15 minutes Cooking time: 45 minutes
Ingredients:
4 tbsp extra virgin olive oil
medium-sized onion, chopped
1 garlic clove, chopped
1 bunch baby spinach
10 thin slices of thin pancetta
2 chicken breast, cut into fillets
Method:
For the quesadillas
1. Heat 2 tbsp oil in a pan on medium
flame. Saut onion and garlic till onion
turns translucent.
2. Add spinach and saut until wilted.
Take off heat. Add ricotta cheese and
mix well.
3. Layer pancetta on a sheet of cling wrap.
4. Lay the opened chicken fillets over it.
5. Spread the spinach filling on this and
roll up roulade carefully.
6. Boil the water in a pan. Once it reaches
boiling point, lower the heat.
7. Poach the roulade in this simmering
water for 45 minutes.
8. With a pair of tongs, remove the
roulade pieces and keep aside to cool.
Once cool, remove the cling wrap and
confidently. I learned a lot from

Devinder when it came to playing
around with flavors and trusting
your intuition. You control the
heat, you control the amount of
ingredients that are going in there.
So instead of following a recipe, I
learnt how to come to grips with
making it. It took time, but it was
determined.
VB: So what is your food philosophy right now?
ST: My food philosophy is wholesome living. It is about using local
and seasonal produce and preparing it simply. For me, it is about
adding flavors that will enhance
the dishes. For instance, if it is just
22
100 gm ricotta cheese

700 ml water
Some curry leaves
1 cauliflower head, broken into small
florets
A pinch of salt
1 tbsp garam masala

tsp cayenne pepper
700ml water
150ml coconut cream or milk
Black pepper, to taste
1 fig, quartered lengthwise
discard. Cut the chicken fillets into 1 Image on facing page.

inch thick pieces.
9. In another pan, heat 2 tbsp of oil. Add
curry leaves and cauliflower florets and
toss for a while.
10. Add salt, garam masala, cayenne
pepper and black pepper and sprinkle
a little water on the cauliflower.
Cover the pan with a lid and let the
cauliflower cook till half done.
11. Add 150 ml coconut cream or milk and
cook the cauliflower further. Let it cool.
12. Blend this mixture.
13. In a serving plate, spread this blended
puree in dollops. Place the chicken
roulade over it and garnish with fig
slices.
lamb, you just add a simple spice

marinade on it and those flavors
will take that dish to the next level.
After MasterChef Australia, I went
really quite crazy when it came to
pushing the boundaries in cooking. But when I come back to
reality, it is about just wholesome
living, cooking nutritious food
without compromising on flavor.
VB: You recently started a food
blog after exiting from MasterChef Australia. What was the
objective behind this move?
ST: After my journey in MasterChef, I realized that I had the
passion, but I also figured I had
the talent for cooking. In a span of

three years, I had graduated from
not cooking to cooking presentable
and tasty food. I loved experimenting with food, flavors, ingredients
and textures.
So I decided to make my presence
felt on the internet through a blog
where people can see the ideas I
have when it comes to cooking. I
also wanted them to see how one
can use simple ingredients to enhance a dish, rather than making
cooking complicated.
VB: Most contestants on MasterChef Australia had one game
plan to open their own
culinary maestro
Chicken Roulade with a

twist
restaurant. Is that your plan going forward too?

ST: My gameplan is to just keep
progressing in the industry and
one day, I would love to have my
own restaurant. That would be the
ultimate dream come true for me.
In the meantime, there is so much
to learn. I want to make sure I do
it right and I am still exploring
because I want to be confident that
I know my cuisine down to a T.
Australia is still a young country
when it comes to cuisine. So, I
want to keep learning till I know a
particular cuisine as best as I can.
For me it is also about using fresh
local produce and creating new
dishes regularly rather than following set recipes.
VB: So when your restaurant
is operational would it feature
fusion recipes or the traditional
creations?
ST: I think everything has its place.
I absolutely have some traditional
recipes that I love cooking as they

are. A lot of my cooking however
is dependent on the produce I can
lay my hands on. Even today, on
a weekend, I will go to the local
market and see some fresh produce and then I will think what
can I make of this. That is the same
mantra I would love to follow for
my business what is fresh and in
season.
VB: A lot of restaurateurs these
days however prefer to make food
look like art on a plate. Do you
subscribe to this trend?
ST: I think ingredients speak for
themselves. I remember during
MasterChef Australia, I kept
pushing the boundaries to come
up with dishes that had complex
flavors. But now it has come back
to simplicity.
But then again in any industry,
there will always be a time when
things are glamorous because food
is also an experience; it is not just
about eating. I too eat at those

restaurants where food is like an
extravaganza and I love that experience. But in my daily life, I like to
eat simple nutritious food where
the ingredients stand out.
Having said that, I do believe in
putting things prettily on the plate,
especially for my son, Phoenix.
After all the sight of the dish is
the first impression you get and it
makes your mouth water.
VB: Is presentation a remnant
from your experience in the MasterChef studios?
ST: Yes. In fact, at MasterChef, I
was often worried about my presentation. I really pushed myself
when it came to plating a dish
and I soon became known for my
presentation. So, yes presentation
does play a crucial part in making
any dish a success.
Vinita Bhatia
Image Courtesy: Food Diaries
23
number game
Still On Top Of
The Game
Network Ten's popular cooking reality show, MasterChef Australia
season 6, has managed to rebound from the earlier seasons dismal
performance. A survey conducted by CaLDRON magazine shows that
people were happy with the current nature of the TV show, though a
little rejig with the format would be appreciated.
asterChef Australia
season 5 got a fair bit
of flak for unimaginative cooking styles
and focusing more on the dramatic interpersonal interactions of
the contestants that what was the
backbone of the popular TV series
food. The show was skirting the
borders of a reality drama rather
than a cooking show.
Luckily, the brains behind MasterChef put their thinking caps on
yet again and salvaged the series
24
from ruin, by putting food back in

the spotlight. And their hard work
seems to have paid off.
As MasterChef Australia season 6
wound down to a fight-to-the-finish between Brent Owens and Laura Cassai, with the former winning
the competition, viewers were delighted with the nail-biting episode
and the series as a whole. At least,
that is what CaLDRON magazines
dipstick survey revealed.
Of the respondents who participated in this pop-survey, 93%,
said that they watched MasterChef

Australia season 6 regularly. Interestingly, the percentage of people
who watched season 5 was 96%,
which means that a marginal number of viewers skipped the 2014
series. 25-year Rashmi Pal was one
of them.
I was unhappy with the way MasterChef Australia was showcased
in 2013 with the Battle of The Sexes concept. Since when did gender
play such a significant role on a
mainstream international cooking
number game
show? she questioned, adding that
this was one reason she skipped
the initial episodes of season 6.
Worse, I felt I could cook better
than some of the contestants, and I
am a strictly passable cook myself.
NEED FOR CHANGE
Another interesting revelation
in the survey was the percentage
of people who opined that they
would like to see some changes in
the cooking show 17%. Another
29% of respondents felt that the
show was increasingly becoming
more about the personal lives
of the contestants than cooking
techniques. I loved watching
Sarah Todd, because she was the
perfect female eye candy, just
like Brent was popular with my
women friends. But, when Sarah
re-entered the show as a contestant, it was pretty clear that she
was brought back because she was
easy on the eye. I mean, why did
they pick her over other eliminated
contestants? asked Satish Purohit.
Transparency in selection of
contestants is another thing that
respondents want and have come
to expect from MasterChef. One
reason behind this could be that
30% believed that the contestants
are semi-professional cooks, while
29% perceived them to be home
cooks with some sort of formal
training. This gives them an edge
over the 23% of untrained home
cooks who send in their applications to be selected for the series. In fact, 31% of respondents
claimed that the selection of winners too is manipulated at some
level, giving certain candidates
better leverage either in terms
of ingredients to select or cooking
styles over their competitors.
The majority of the respondents
(86%) felt that the series should
continue with the same trio of
judges Matt Preston, Gary
Mehigan and George Colambaris,
though 18% also added that they
felt the series focused relatively

more on the judges than the contestants. While I find Matt a little
pretentious and snooty, I like Gary
and George; they have a casual and
friendly attitude with the contestants, sometimes even cautioning them if there is a chance that
they'll goof up a dish, said 30-year
homemaker Seema Goswami.
With so many cooking shows and
being aired in India, Network Ten
is reportedly pulling all the stops
to make the 7th season of this TV
series even more popular. We hope
that the channel will channelize its
energies on this core show, rather
than spin-offs like the kids and
celebrities variants. After all, with
the sudden interest about food
amongst Indian audiences, MasterChef needs to come up with something that will keep the viewers
engaged without making them feel
inadequate in their own kitchens.
Vinita Bhatia
An interesting revelation in the survey was the percentage of people who opined that they would like to see some changes in the cooking
show 17%. Another 29% of respondents felt that the show was increasingly becoming more about the personal lives of the contestants
than cooking techniques.
25
covery story
The Silent
Killer Becomes
Vocal
The growing incidence of diabetes cases in India has a lot to do with

poor lifestyle choices that people make, including indulging in highcalorie and junk food, which are nutritionally deficient, coupled with a
sedentary lifestyle. We get doctors from leading hospitals to tell us how to
avoid this disease and if diabetic, how to effectively manage it.
or the past two years, on

14th November, Vadodara-based Bhadresh Parmar
wakes up early to wish his
8-year old daughter, Drishti, a happy Childrens Day. Then he helps
her inject herself with insulin shots
before sending her off to school. It
was on this date exactly two years
ago that Drishti was diagnosed as a
diabetic patient which ironically
is also known as World Diabetes
Day.
26
Drishti would often complain of

tiredness and was steadily losing
weight. We thought the activities
at school were draining her energy and even changed schools.
However, when her health did not
improve our doctor suggested a
blood test, where it was confirmed
that she had Type 1 diabetes,
Bhadresh, himself a diabetic,
recalls.
Drishtis case is not an isolated one
anymore. A growing percentage of
Indians, especially young children
and adolescents, are falling prey to

diabetes. According to the Diabetic
Foundation of India, about 63 million people suffer from this disease
and this figure is likely to go up to
80 million by 2025. The country is
now poised to become the diabetes
capital of the world.
MYTHS SURROUNDING
DIABETES
Sadly, even as diabetes prevails
in India, several misconceptions
about it are doing the rounds. Most
people presume that eating
covery story
excessive sweets can lead to diabetes. While eating anything in

unwarranted quantities is bad for
ones health, this is not the sole reason behind this killer disease. Poor
lifestyle choices that people make
are behind the growing incidence
of diabetes.
According to experts, with incomes going up and financial
security becoming a reality, people
are opting for high-calorie and
junk food, which are nutritionally
deficient. This, coupled with low-
ered levels of physical activity, is

causing lifestyle disorders amongst
youngsters.
Till a few years ago, one could
hear children play for hours in
their building compounds or
playgrounds, reminisces 60-year
old Vasundhara Kulkarni in Pune.
Now, the playgrounds wear a deserted look as children are glued to
their video games and gadgets. It
is rare to find young ones running
around and I see so many obese
children in my locality now.
THE TRIFECTA OF DIABETES

Various studies have now established that obesity, a sedentary
lifestyle and poor eating habits are
the main causes of diabetes. This
disease is also called the silent
killer, since it puts almost all your
vital organs at risk.
Diabetes occurs due to the deficiency or diminished effectiveness
of insulin, a hormone secreted by
our pancreas. It is required for the
proper absorption of sugar, carbohydrates, proteins and fat in the
DINING OUT? FOLLOW THESE TIPS
Eat smaller portions: Make it a point

to manage the portion that you eat for
every course.
Order a healthy appetizer: For your first
course, make sure you order something
really light and healthy such as a fresh
vegetable salad or a clear soup. Order

salad dressing on the side and use it
sparingly. Ask for low-fat salad dressing
or flavoured vinegar and have it in moderation. Try to avoid heavy soups and
anything that is deep-fried.
Select main course dishes with care: For
the main course, regulate your intake of
sodium. Ask your server for dishes that
have lesser salt. Harmful ingredients
such as monosodium glutamate should
be avoided at any cost. Avoid buffets as
they do not allow for adjustments in the
meal. Opt for roasted, grilled, baked or
boiled foods with not too many added
spices and condiments.
Skip the extras: Avoid add-ons to your

meal such as extra cheese, extra mayonnaise, extra salt or spice. However, a
bowl of extra vegetables would be the
way to go!
Check your blood sugar: Be sure to
check your blood sugar couple of hours
after the meal to see if it was right for
you. If it is a little off, you will know
what adjustments to make the next time
and order wisely.
Kanika Malhotra,
Senior Nutritionist,
HealthCare at Home
27
covery story
Jiwa Atta Mexican Tofu Quesadilla

Makes: 4 Preparation time: 20 minutes Cooking time: 20 minutes
Ingredients:
For the Quesadilla
cup of Jiwa Diabetic Care Atta
1 tbsp water
tsp olive oil for kneading
For Tofu Paprika Filling
cup Tofu, grated
2 tbsp orange juice
2 tsp paprika
Method:
For the quesadillas
14. Mix the atta and water in a bowl and
knead into a soft dough. Apply some
olive oil and cover it with a wet muslin
cloth. Keep aside for 15-20 minutes.
15. Knead again using oil till smooth.
16. Divide it into 8 equal balls and press
them gently on your palm.
17. Dust each ball and roll it into a circular
disc.
18. Cook each quesadilla lightly on a tawa
(griddle) and keep aside in a foil.
For Tofu Paprika Filling
19. Combine Tofu, 1 tbsp fresh orange
juice and paprika in a mixing bowl. Let
the tofu marinate for 20 minutes.
20. Heat a pan on low flame. Slow cook the
body, with a deficiency leading to

loss of body weight and weakness.
Kanika Malhotra, Senior Nutritionist, HealthCare at Home also
points out that diabetes can cause
a condition called gastroparesis,
which literally means paralysis
of the stomach, causing problems
associated with digestion. Bloating,
abdominal pain, nausea, vomiting, a feeling of fullness soon
after starting a meal, weight loss,
and heartburn are some of the
symptoms that one can witness in
gastroparesis.
Secretions of enzymes and acids
from the stomach lining cause
nausea and vomiting when the
food hasn't been crushed into
28
Salt, to taste
1 tsp fresh parsley, chopped
cup Mozzarella cheese, grated
For Salsa Sauce
1 tsp oil
cup onions, chopped
1 tsp ginger garlic paste
Tofu paprika mix in 1 tbsp of orange
juice for 3 minutes. Add salt and
parsley.
21. Now add the Mozzarella cheese.
22. Divide the filling in 4 equal portions
and keep aside.
For the Salsa sauce
23. Heat oil in a pan on medium flame.
24. Add onions and ginger garlic paste.
Cook till the onions turn into a golden
brown color.
25. Combine tomatoes, bell peppers, green
chillies and paprika and cook for 5
minutes until soft.
26. Add a pinch of sugar and salt for taste.
27. Garnish with chopped coriander.
small particles thus creating a

vicious cycle that disturbs blood
sugar levels. Poor blood sugar
control worsens gastroparesis since
the stomach is not emptied at the
normal pace. Therefore, blood
sugar control plays an important
role in preventing and managing
gastroparesis, she adds.
FOOD, THE FORCE MAJEURE
Being diagnosed with diabetes
need not mean the end of the
world for patients or their family
members. Of course, they need to
make careful eating choices and
try to stay physically active by
indulging in at least 40 minutes of
cardiovascular exercises four times
a week.
1 cup tomatoes, chopped

cup red bell peppers, finely chopped
1 tsp green chillies, finely chopped
2 tsp paprika
1 tsp sugar
Salt, to taste
2 tsp coriander leaves, chopped
Assembling the dish

28. Place the quesadilla on a clean and dry
surface.
29. Spread a portion of the stuffing evenly
over it.
30. Place another tortilla over it and press
lightly.
31. Repeat the same with the remaining
tortillas and stuffing to make three
more quesadillas.
32. Just before serving, cook each
quesadilla on a tawa (griddle) using
tsp of oil till light brown spots appear
on both the side.
33. Cut each in half moons and serve hot
with the salsa dip on the side.
Recipe Courtesy: Food-E Culinary
When it comes to making the right

food choices, Dr. Ajay Aggarwal,
Senior Consultant Endocrinologist
at Fortis Hospital suggests that
diabetics should stick to complex
carbohydrate foods like whole
grains and vegetables. These are
rich in fibres causing slow intestinal absorption and better sugars
levels.
Food items that are rich in calories and have high glycemic index, especially sugar, sweetmeats,
aerated drinks, ice creams or junk
food should be avoided, as they
cause weight gain and worsening
of blood sugar levels, he adds.
Though fruits and vegetables
should feature in every diabetics
covery story
Jiwa Atta Mexican Tofu Quesadilla
diet chart, Dr. Richa Chaturvedi,

Diabetic Endocrinologist at PSRI
Hospital, cautions against eating
vegetables such as potato, arbi,
sweet potatoes as well as fruits
with high fructose content like
banana, mango, chikoo, lychees or
grapes.
People often feel that substituting
sugar with sugar-free supplements
is the perfect solution to diabetes.
But they should ensure that the
dish is not deep fried or has too
much butter or oil in it, because
then it loses its nutritional benefit,
she notes.
Diabetics can also continue to

enjoy alcohol, though it is advised
that they limit their intake to two
standard drinks per day, with some
alcohol-free days each week. While
some teetotalers might feel that
they are safe since they stick to
fruit juices, what they do not know
is that these juices are full of fruit
sugar and therefore cause a sharp
spike in blood sugar. A salted
limewater or buttermilk is a safer
bet any day.
DAILY DIET PLAN
One can often become fraught
with confusion while preparing
meals for a diabetic family member. Dont let the disease bog you
down, because there are many
options for your loved one.
Diabetics should have 5-6 servings of seasonal vegetables and
fruit daily, especially non-starchy
vegetables that are high in fibre, vitamins, minerals and phytochemicals. High fibre food products like
cereals, pulses, multigrain flour
should be part of their daily diet,
suggests Dr. Aggarwal.
Kanika Malhotra strongly recommends eating salmon fish as it is
29
covery story
high in minerals and Omega 3
fatty acids. She also makes a strong
case for eating walnuts and flax
seeds, which contain magnesium,
fiber, and Omega-3 fatty acids, and
curb hunger. Walnuts also contain
an essential fatty acid that boosts
heart health and lowers cholesterol, besides containing vitamin
E, folic acid, zinc, and protein
which is perfect for diabetics.
Shah, Endocrinologist, Global

Hospitals, suggests that you discuss your diet plans with your
doctor who can adjust the dosage
of medicines too. Snack on healthy
munchies at regular intervals, especially if you have to take insulin
injections or pills. Since these lower blood glucose levels, you need
to eat small meals 4-5 times a day
rather than 3 heavy meals.
PLANNING MEALS FOR BUSY

PROFESSIONALS
The thought of eating the right
type of food can often weigh
heavily on the minds of diabetics, especially if they are working
professionals who have to put in
long hours of work. It is best not
to over think it and instead try to
plan your daily meals in advance
for effective diabetes management.
If your work takes you away from
home for long hours, Dr. Nalini
Fluctuations in mealtimes may

cause hypoglycemia (low levels
sugars in blood) which is dangerous, she adds. There are many low
calorie snacks you can keep handy,
for instance, nuts, roasted channa, whole fruits, boiled eggs, roti
wraps, sandwiches, oats or ragi biscuits, yoghurt, etc. There are some
brands, like Jiwa, that have special
flour for diabetics with essential
minerals and vitamins.
Pack a vegetable salad to work,
30
with as many multicolored vegetables as you can include in it.

Sprouts salad is also a good idea.
You can also eat most foods, but
try to cook them in a healthier
way. Instead of deep-frying foodstuff, try steaming, baking or roasting it; these are healthier alternatives.
While dining out, you can eat a bit
of everything, but be selective. Just
keep an eye on the portion sizes
and opt for sampling portions.
Your tastebuds will be happy, and
your blood sugar levels will remain
constant. Once in a while, treat
yourself to something you crave.
Just follow it up with some exercise
the next day. Remember, diabetes
is a disease and with proper planning and management it can be
kept under control.
Vinita Bhatia
Quick Byte
Coffee In Your Alarm

Clock
Have you always wanted to wake up to the smell of freshly brewed tea or
coffee? Well, then the Barisieur is just what you need!
s it a coffee brewing machine?

Is it an alarm clock? Is it an
indication that you need to go
back to sleep?
awake, your cuppa is ready for you!

The Barisieur is a digital alarm
clock-meets coffee brewer, which
can best be termed as a functional
piece of luxury. The entire unit
comprises three main components
Actually, the Barisieur is all of the
above! Designed by Joshua Renouf, an induction plate atop the alarm
clock, a beaker and a coffee filter
this is an alarm clock that starts
the process of brewing either coffee funnel.
or tea, even before youve rubbed
You need to load the units with
the sleep from your eyes. All you
need to do is set the time for the
water and coffee before you hit
alarm to go off and once you are
the bed. The next morning, after
The entire unit

comprises three
main components
an induction
plate atop the
alarm clock, a
beaker and a coffee
filter funnel.
the alarm goes off, the induction

plate gets switched on. The subtle
movement of the stainless steel
ball bearings within the closemouthed beaker starts boiling the
water. A thin pipe from the beaker
transports this water into a funnel
shaped filter, which houses the
ground coffee. The boiling water
diffuses the coffee through an outlet at the bottom of the funnel into
a cup beneath.
The Barisieur also has options
to adjust the clock and heat for
the brew. It also has a cylindrical
compartment where you can store
milk and smaller pull out drawers
to keep sugar cubes in.
At the moment, Joshua has created
just one model of this prototype.
He, however, plans to produce
another multi-tasking functional
and utility product that will sell
between around $250 to $420.
Lets hope this time he can throw
in something that will make hot
pancakes and waffles too!
Team CaLDRON
31
Street
food
reclassified!
32
Mumbais street food is unpretentious. It is something you grab while

on the go or when the tummy starts rumbling and home is a distance
away. But who would have thought that this unassuming comfort fare
can be given a stylish makeover? Well, Chef Aniruddha Bandekar of Tilt
All Day decided why not and the establishment came up with the idea
of street food with a twist. Heres how the usual Mumbai street food is
transformed into something so gorgeous that you just cant resist trying it
out at home.
33
recipe corner
Vada Pav Slider

The humble Vada Pav has saved many Mumbaikars from hunger pangs during lunch time. Easy
to prepare and easier to gobble down while dashing across the city for work. Now make this
popular snack with a twist for teatime.
Ingredients:
2 medium-size potatoes
1 tbsp butter
1 onion, chopped
2 garlic cloves, chopped
20 gm fresh basil
leaves
7-8 olives
5 capers
10 gm Panko crumbs
Salt and white pepper, to
taste
Oil, for frying
4 slider buns
10 gm jalapeno mayo
10 gm Remoulade
Method:
Boil, peel and mash potatoes.
In a saucepan, add little butter, chopped onion garlic and mashed potato.
Saut for a while.
Add capers, olives and basil leaves and mix well.
Season with salt and white pepper.
Divide the mixture into 4 equal parts and mould into flat patties.
Coat with Panko crumbs.
In a pan, heat oil. Deep fry the patties and then leave on a tissue paper to drain the oil.
Cut the slider buns into half.
Place a patty in between each slider bun and
Drizzle jalapeno mayo and Remoulade before serving.
34
recipe corner
Image courtesy: Food Diaries

35
recipe corner
Pesto Pani Puri

Serves: 1 Preparation time: 15 minutes Cooking time: NA
A little sweet, a little tangy and definitely a mouthful, Pani Puri is a favorite any-time snack in
Mumbai. A little pesto water and red wine reduction transforms this dish into a gourmet delight.
Ingredients:
10 gm chickpeas, boiled
bell pepper, diced
Salt and black pepper, to
taste
40 gm pesto
Ice water, as required
10 gm celery salt
8 puffed round puris
10 ml red wine reduction
Method:
Make a soft mixture of the boiled chickpeas with bell peppers.
Season well and keep aside.
Make pesto water by mixing using ice water and little pesto.
Season with celery salt.
In a serving bowl, arrange the puris.
Poke a small opening on the top of the puri and add a little chickpea mixture.
Add two drops of red wine reduction.
Pour the pesto water in the puri and serve immediately.
36
recipe corner
37
recipe corner
Pulled Pork Sev Puri

Serves: 1 Preparation time: 15 minutes Cooking time: NA
Who would have thought that one can use pulled pork in this quintessential street fare? But try it
once and we are sure you will be hooked forever!
Ingredients:
8 flat round puris
80 gm pulled pork
10 gm barbecue sauce
onion, chopped
1 garlic, chopped
1 tsp tomato salsa
5gm nylon sev

1 tsp labneh
scallion, chopped
Method:
In a saucepan, saut chopped onion and garlic.
Add pulled pork meat and barbecue sauce to it. Keep the mixture aside.
In a serving platter, arrange the flat puris and apply labneh.
Place the pulled pork mixture on the puri.
Add a little tomato salsa on top.
Sprinkle sev on top, garnish with scallions and serve.
Chef s tip: If you do not have labneh, just make a dressing of hung curd with garlic and use it
instead.
38
recipe corner
Image courtesy: Wikipedia

39
recipe corner
Polenta Halva

Halwa, made of wheat flour, semolina or moong dal, is the go-to dessert that is whipped up in a
jiffy in most Indian homes. Use polenta instead and this simple dish becomes exotic in a minute!
Ingredients:
50 gm polenta
25 ml milk
10 gm hazelnut paste
10 gm chocolate milk
compound
20 ml custard sauce
Assortment of dry fruits,

for garnish
Method:
In a saucepan, cook polenta in milk.
Add hazelnut paste and chocolate milk compound.
Keep stirring till the polenta is cooked well.
Plate the halwa in a serving bowl.
Drizzle custard sauce and garnish with chocochips before serving.
Recipes Courtesy: Tilt All Day, Mumbai
40
recipe corner
Image courtesy: Food Diaries

41
Get those
Lustrous Tresses...
42
health faq
by eating right. Yes, you heard it right! Mike Ryan, Trichologist,

Brand Expert for Clear Arabia says that the answer to healthy hair is
present in your dinner plate!
randmothers often
reprimand the youngsters in the family to eat
right. They caution the
young ones that people who dont
get their daily dose of vitamins,
proteins and fats, end up with a
bald pate. Well, they were bang on.
Its necessary to hone the nutrient
intake through the food we eat to
make sure it is healthy for the hair.
A nutritious diet can help sustain
healthy hair growth, prevent hair
shedding and hair loss. Below are
certain essential nutrients and
minerals required for healthy hair:
PROTEINS
Proteins are the building blocks
for your hair. Hair needs adequate
amount of protein as energy for
hair cell renewal and nourishment.
If your diet lacks protein, your hair

is the first to suffer.
This is why it is necessary to
include a wide-range of high-protein foods in your diet. Having a
protein-rich diet also helps other
tissues of the body such as your
heart, liver and lungs which are
very important to the body.
Some examples of plant-based
sources of proteins include milk
and milk products, quinoa, tofu,
lentils, nuts, coconut, white beans,
etc. If you are lactose tolerant, you
could also take advantage of cheese
and milk products for extra protein. Fish and eggs are also great
sources of protein.
IRON
For healthy hair and hair growth,
good levels of iron and stored iron
(also known as ferritin) are essential. Red meat contains the most
iron and is a great source for it.
For vegetarians however, some of
the plant-based sources of iron
include beets, leafy vegetables like
spinach, okra, broccoli, almonds
and fruits such as dried apricots,
prunes and figs. However, iron
from plant-based sources is not
easily absorbed by the body and it
may be good to consider taking an
iron supplement if your levels are
low.
VITAMIN B12
Vitamin B12 is a vital nutrient for
hair growth. It is not in vegetables
or plants, but can be found in milk
and eggs. For vegans, there are
many good soy milks and cereals
fortified with B12 that can be chosen from. Supplements for Vitamin
B12 can also be considered.
It can be difficult to have a balanced diet at all times, especially
with a vegetarian diet, and this
is when supplements are helpful.
Vegetarian diets usually lack in
calcium, iron, protein, zinc and
vitamins D, B12 and B6.
However, it is crucial to choose the
right combination and be careful
not to take too much of any supplement. For example, excessive
of vitamin A can cause hair loss.
Blood tests are helpful indicators
of levels of iron, zinc or B12 to
consume in right amounts.
- Mike Ryan
43
Sandwiches:
Destined For
Comfort Food
44
food matters
What started as a snack that apparently would let a die-hard poker

player deal the cards without interruption, has since turned into the ultimate comfort food the world over. Eaten for breakfast, lunch or dinner
and then some, this humble meal needs just ones imagination to keep
reinventing it for all time.
sandwich is probably
the easiest snack that
fits anytime of the day
and the one that can
be enjoyed on-the-go. From kids
lunchboxes to grand buffets, you
can fit a sandwich anywhere with
impunity.
a short journey, or even a picnic,

I find it convenient to prepare
sandwiches. It is perfect to satiate
that sudden hunger pang between
mealtimes.
Says Mumbai-based Minakshi

Khatri, Paratha and sandwiches
are the two meals I can whip up
quickly for my kids and husband
during the early morning rush!
And the best part is that I can
use any leftover foodstuff for the
filling!
BIRTH AND EVOLUTION OF

SANDWICHES
Although there is no concrete evidence of when and where different
types of sandwiches originate,
variations of the concept have been
around for over 2,000 years. According to various sources, sandwiches were as popular in the 1st
century BC as they are now! Just
think about that!
Adds Bangalores Sumita Natarajan, Whenever we head out for
BC Hillel the Elder, a Jewish rabbi

in the 1st century BC, is credited
with initiating the tradition of putting a soggy mixture of chopped

nuts, apples, and spiced wine
between two matzohs (a Jewish
unleavened flatbread) during Passover. It would be safe to presume
that he was the originator of a
complete meal between breads,
and he even has a Hillel Sandwich
named in his honor.
During the Middle Ages, people
would hollow out the center of
thick slices of stale bread called
'trenchers'. These doubled as plates
on which they placed cooked
meats and vegetables, though the
stale bread was fed to dogs and
other domestic animals. Incidentally, the current day open-faced
sandwich seems to have inspired
by the trenchers.
Over the years, the concept of
using bread as a layer for foodstuff
spread throughout the world. The
Dutch, for instance, have a long
tradition of serving thick slices of
bread and butter with any kind
of edible food or filling, called
Broodjes. In the Mediterranean
region, people often have grilled
pita bread pockets filled with fresh
vegetables or barbecued meat as
part of their mezze platter.
Incidentally, even the Indians have
Pav Bhaji, which is a thick mix of
various cooked vegetables, between squarish-shaped bread.
45
food matters
The best part about the sandwich

is that it has been extended to
desserts in the form of ice cream
sandwiches!
HOW THE NAME BECAME
POPULAR
It is however said that the sandwich borrows its name from a British statesman who did not really
invent the sandwiches but surely
made them popular. In 1762, John
Montagu, the fourth Earl of Sandwich, asked for meat to be served
between slices of bread, to avoid
interrupting a marathon poker
game.
The meat-between-bread idea
caught on and people started
ordering the same as Sandwich.
Eventually, this find was dubbed
sandwich in the Earl's honour,
and soon roadside eateries and
bars in Europe started serving
sandwiches to their patrons.
It was only a matter of time before
this trend of meat and vegetables
46
between two bread pieces reached

the waters of the United States of
America. In 1840, Englishwoman
Elizabeth Leslie wrote the recipe of
a Ham Sandwich in her cookbook,
Directions for Cookery where
the sandwich was not an adjunct
to the meal, but the meal itself!
This caught the fancy of American
homemakers and bakeries, making
the sandwich an important component of the American diet, to
date.
One American eatery that promoted the concept of customised
sandwiches made to an eaters
preference was Fred DeLuca who
opened a submarine sandwich
shop in 1965. That shop led to the
establishment of a global chain of
salads and foot-long sandwiches,
better known today as Subway
restaurants.
INCREASING CONSUMPTION
OF SANDWICHES
One reason why this snack became
very popular was its ease of prepa-
ration and portability as a packed

meal for office goers, children and
even for a picnic. Additionally, it is
healthy and economical, and can
be made with just about anything.
Mix any vegetable or meat with
some dressing or even salt-pepper
and slap it between two or more
bread slices, and voila, your meal
is ready!
It is believed that people eat more
sandwiches than any other kind of
fast food snack and that includes
pizzas or burgers. One reason is
paucity of time as more men and
women join the workforce and
have less time to prepare food.
Working professionals often opt
for a sandwich, since it can be
assembled and eaten quickly and
does not leave them feeling heavy,
as they would after a full-fledged
meal. Walk into any mall today
and you will find several kiosks
selling sandwiches, which are prepared under 10 minutes. Now isnt
that a complete and convenient
meal, especially when you get just
One reason the sandwich

became very popular was
its ease of preparation and
portability as a packed
meal for office goers,
children and even for a
picnic.
30 minutes for a lunch break?

questions New Delhi-based software analyst Prabhu Dey.
Another reason is that sandwiches are perceived to be healthier
than other fast food, especially the
ones that can be customised. The
general perception around choice
of food consumption in India has
been that eating healthy is restricted to eating at home and eating
out is equated with indulgence.
The Indian consumer has evolved
rapidly in terms of consumption

preferences, aligning progressively
with global consumption trends.
Now there is a pronounced focus
now on eating right as more and
more people are becoming conscious about healthier lifestyle,
notes Sanjiv Pandey, Marketing
Manager, SUBWAY India. He adds
that this is one reason SUBWAY
has positioned itself uniquely in
the healthier eating-out space by
propagating the value of eating
right and letting Indian consumers
pick and choose the freshly-made,

nutritious options that also suit
their lifestyles.
From its modest beginning, the
snack has evolved to include a
variety of fillings and breads, much
to a food lovers delight. With its
easy availability globally, customers are truly spoilt for choice and
we can safely say that this snack
will be around for a few centuries
more!
- Vinita Bhatia
47
food matters - recipes
Classic Tomato Mozzarella Sandwich

Ingredients:
1 multi-grain bread, cut
into two thick slices
1 tsp garlic basil pesto
1 tbsp Mozzarella cheese,
grated
10 gm sundried tomatoes
10 gm caramelized onions
1 Iceberg lettuce leaf,
shredded
White pepper and salt, to
taste
Method:
Apply the pesto on one side of each of the bread slices.
Place one bread slice on the assembling counter, with the pesto side facing up.
Spread sundried tomatoes, caramelized onions and the mozzarella cheese over them.
Place this inside an OTG (oven-toaster-griller) for a couple of minutes for the cheese to melt.
Remove from the OTG and place the iceberg lettuce over the cheese.
Sprinkle pepper and salt as required.
Place the top bread over it.
You can further grill or toast the sandwich or have it as is.
48
To make this
sandwich healthier, use whole wheat
breads infused with
some flax seeds.
49
food matters - recipes
Chicken Sausage Panini in Mustard Mayo

Ingredients:
1 chicken sausages
1 tsp Dijon mustard
1 tsp Yogurt or low fat
mayonnaise
2 whole wheat bread slices

Some rocket leaves
bell pepper, cut finely
onion, cut finely
tomato, sliced
Salt and black pepper, to
taste
Method:
Grill the chicken sausage and cut it into roundels.
Nicely whisk the Dijon mustard with mayonnaise.
Spread it on one side of both the bread slices.
Place on bread slice with the mustard spread facing up, on an assembling counter.
Make a bed of rocket leaves over the mustard spread on the bread.
Place the sausages over this and cover with onion, bell pepper and tomato pieces.
Sprinkle salt and black pepper powder.
Cover it with the other bread slice and grill it in the griller.
Enjoy hot with some ketchup.
50
You can make this

sandwich with a
whole wheat baguette,
ham and lettuce leaves
too!
51
What kids
want!
52
Cooking breakfast for kids and

winning them over with culinary
delights that are healthy to boot that is what every parent aims for.
Sadly, most miss the mark, either
because children can be stubbornly
picky or the word healthy simply
puts them off.
Since November is when we
celebrate Childrens Day, we
thought it only fair that we ask
children what they would like
to see on their plates early in the
morning. That is precisely what
we did and here are some of the
dishes that kids said they would
not mind going for second helpings
of. Rahul Dhavale, Executive
Chef of Westin Mumbai Garden
City, helps recreate the childrens
demands into something delicious
and nutritious.
53
Special - Childrens Day
Turkey and Cheese Wrapini

Kids love sandwiches and wraps because they are no-fuss items that they can munch on even whilst playing or
studying. Slap in some meat and cheese and it is success all the way!
Ingredients:
For Tomato salsa
2 big onions, chopped
2 big tomatoes, deseeded and
chopped
1 tbsp coriander leaves,
chopped
3-4 green chillies, chopped
Serves: 4 Preparation time: 20 minutes
20 ml canned tomato juice

2 tsp Tabasco sauce
Salt, to taste
For Wrapini
40 gm garlic mayonnaise
4 flour tortillas
80 gm iceberg lettuce
160 gm cheddar cheese slices
250 gm smoked turkey breast
slices
Method:
For Tomato salsa
Mix chopped onions, tomatoes, coriander and chillies with tomato juice.
Add Tabasco and adjust seasoning by adding salt.
For Wrapini
Apply garlic mayonnaise on flour tortilla evenly.
Place some salsa and iceberg lettuce on it.
Place slices of cheese and turkey alternatively on flour tortilla.
Fold the sides of tortilla and form roll out of it.
Serve it with tomato salsa on the side.
Tip: In case you do not have the tortillas, substitute with wholewheat rotis. You can also substitute the turkey
with smoked chicken pieces.
54
55
Cinnamon and Honey

French Toast
The beauty of this dish is that it can be whipped up in a jiffy when you are in a rush. It also has a lovely, soft
texture that just begs eating.
Ingredients:
4 eggs
100 ml milk
50 gm sugar
5 gm cinnamon powder
8 brioche bread slices
80 ml honey
50 gm butter
10 gm icing sugar
Method:
In a clean mixing bowl, break eggs.
Mix with milk, cinnamon powder and sugar.
Cut the brioche bread slices in triangle shapes.
Soak the slices in the egg mixture.
Heat butter in a pan and put soaked French toast on it.
Cook till it has turned a nice golden brown colour.
Serve hot, garnished with icing sugar and honey.
Tip: To make this a healthier breakfast dish, skip the icing sugar and opt for fresh fruit preserve.
56
57
AlmonD Muesli
with Blueberry Compote
You can make the muesli well in advance and then serve it with fresh fruits of your choice. It definitely beats
eating packaged cereals for breakfast.
Serves: 4 Preparation time: 20 minutes
Ingredients:
100 gm dry oats
400 ml milk
100 gm apples, grated
100 gm bananas, sliced
50 ml strawberry yogurt
20 gm hazelnut powder
20 gm almonds, almonds
50 ml whipped cream
30 ml honey
30 ml blueberry compote
Method:
Soak dry oats in milk for half an hour and keep aside.
Mix the apples, bananas, strawberry yogurt, hazelnut powder and whipped cream in it.
Adjust sweetness with honey.
Garnish with chopped almonds and serve cold with blueberry compote.
Tip: You can use any seasonal fruits for this dish, including pomegranate seeds, strawberries or mangoes.
58
59
Spinach and Cream Cheese Wrap

This iron-packed snack can be eaten for breakfast or whenever hunger strikes. It is a winner anytime of the day.
Ingredients:
4 8-inch flour tortillas
4 tsp garlic cloves, chopped
400 gm spinach, chopped
1 tsp salt
1 tsp black pepper powder
20 gm butter
80 gm cream cheese
1 tsp parsley, chopped
1 tsp thyme, chopped
Method:
In a mixing bowl, mix cream cheese with chopped parsley and thyme. Keep aside.
Heat oil in a pan.
Saut garlic and spinach till the spinach leaves wilt. Remove and let it cool.
Heat flour tortilla in the same pan. Take aside and apply cream cheese spread.
Place spinach-garlic mix and roll the tortilla.
Flatten a little with blunt end of a ladle.
Heat butter in a pan. Shallow fry the roll till it gets a golden brown colour.
Cut into two pieces and serve hot with red pepper salsa.
Tip: This dish tastes even better when served with some spicy salsa. To make salsa, mix chopped roasted peppers
with chopped tomatoes, chillies and coriander juice. Add tomato juice and Tabasco and adjust seasoning.
Recipes Courtesy: Chef Rahul Davale
60
61
events
Culinary Masters Awarded

at 11th
Annual Chef Awards 2014
Culinary Masters awarded at 11th Annual Chef Awards 2014 by
Indian Culinary Forum
n the occasion of International Chefs Day, Best

Foods in association with
Indian Culinary Forum
(ICF) hosted the 11th Annual Chef
Awards 2014 at The Ashok, New
Delhi. Participants, who showcased
their culinary skills at the 4-day
challenge, were later bestowed with
awards during a ceremony where Dr.
Lalit Panwar, Secretary of Ministry of
Tourism and Amitabh Kant, Department of Industrial Policy & Promotion, were the chief guests.
62
The Chef Awards is an effort to put

India on the international forefront,
by recognizing and honouring chefs
and their contribution to the countrys
hospitality sector and society at large.
Chef Vivek Saggar, Organizing Secretary, 11th Annual Chef Awards 2014,
said, We are celebrating International Chefs Day and Chef Awards since
2004, with the purpose of inspiring
and encouraging the profession of a
Chef in India. During these celebrations, the participating chefs did a
brilliant job in presenting their skills
in categories of cooking, garnishing

and serving on the platter.
The culinary competition, called
Trade Tests, kicked off on 8th November, 2014 with participation of over
150 seasoned chefs competing with
each other in different 11 categories of
awards. It was aimed at bringing Indian chefs at par with their counterparts
in other parts of the world, making
them eligible to be a part of culinary
competitions.
events
This 4-day cook fest was judged by

Chef Satish Arora, Chairperson of
Jury, and some other esteemed members of the jury, which included Chef
Sudip Bose, Chef Bakshish Dean, Chef
Satish Rohilla, Chef Navdeep Sharma,
Chef Neeraj Tyagi, Chef Rakesh Sethi,
Chef Umesh Mattoo, Chef Philip G,
Chef Sudhir Arora and Chef Rajeev
Janveja.
Sid Khullar, Managing Editor of CaLDRON magazine and founder of ChefAtLarge.in food media site won the
award for Best Food Writer. Talking
about this award he said, It is great
to see members of the Indian hospitality domain stand in the limelight.
The food industry in the country is
growing at an exponential rate and
newer brands, local and international,
are entering it. It is an exciting, and

challenging, time for food writers,
because most people want to know
about these brands, their offerings
and how they compare with the competition.
- Team CaLDRON
63
international flavors
Say
Merhaba
To Turkish
Cuisine!
The varied nature of the ingredients in this cuisine cast light upon the
geography and culture of Middle Eastern countries, while the foods
textures and colours add to the global appeal of these cuisines. If the
Middle East is the toast of the culinary word, Turkish delicacies are the
sparkle upon the toast!
64
international flavors
ood as a means to achieve

nirvana is not a new
concept. Chefs, like seers,
have tried to slowly convert non- believers into all faithful
patrons of their cuisine. Every few
years when the trends in the culinary industry change, they bring
forth new sensations, new flavours
and new experiences. The faithful
followers move on to that something new.
Yet there is one cuisine that is
equally revered and untouched, in
a strange miasma of fate, it is Turkish food that has
now become both a
staple and a mystery.
The deep, rich flavours of this Middle
Eastern cuisine reflect the mysterious
and exotic cultures it
originated from.
table. Countries in this region treat

food as a fundamental part of their
heritage and their culinary traditions are intertwined with their
history and religion.
Take Iranian food, for instance.
They associate food with beauty
and mystique and famous Iranian
poets immortalized the love this
land has for food with symbolic
overtures between wine, food and
women. This region and its cuisine
bore the brunt of many an invasion, but these influences of passers-by who stayed on added to its
culinary exuberance.
Iranian food is still referred to as

Persian food since the country was
Persia about eight decades ago.
Several of Iran's prominent dishes
originated from Greece, Turkey,
Arabia and even Russia; yet it has
retained an original charm.
Once the Turks expanded their
THE GEM OF
Ottoman Empire into Persian
MIDDLE EASTERN territory they brought along with
CUISINE
them the method of stuffing leaves,
Laden with
vines, fruits, and vegetables with
aromatic
different fillings. Both stuffed
spices and
Dolmas and Kofte (meatballs)
interesting
have now become very popular
ingredients, throughout the Middle East. In
most Midfact Irans national dish, kebab
dle Eastern
(cubes of skewered meat), is probdishes add
ably the most important introduca refreshing tion by the Turks.
spark to the
MERGING OF CULTURES
Absorbing from Turkish cuisine
benefited the Iranians because
Turks know how to eat and thus
know how to cook. They are gregarious with large hearts and an
appetite for life, which is reflected
in their food. This is one cuisine
that leaves no sense untouched
and is often compared to French
and Chinese cuisines on a scale
of completeness. This wholesome
tag comes from the subtlety yet
forceful nature of the spice blends
Turkish cuisine employs to enthral
the partaker.
Kebabs, the standard staple of
the locals is presented differently - either as plain or marinated
meat that is stewed or grilled.
Since lamb is the basic meat of the
Turkish kitchen, their main snack
is pieces of lamb threaded on a
skewer and grilled over charcoal,
which is the origin of the now-famous Sis kebab, a regular in most
restaurant menus.
The Doner Kebab is another
famous Turkish dish, akin to the
Greek Gyros and the Gulf Shawarma. This is a roll of lamb on a
vertical spit turning parallel to a
hot grill, and the meat is shaved
off to make for the filling within a
rolled pita bread. The yoghurt and
spices marinated meat is lathered
with a hot sauce during regular
65
Turkish Dolmas
Makes: 40 Preparation time: 1 hour 30 minutes Cooking time: 60 minutes
Ingredients:
cup olive oil
4 medium onions, diced
cup pine nuts
2 cups rice, washed and
drained
1 tsp allspice powder
1 tbsp dried mint flakes

1/8 tsp cinnamon powder
2 tbsp lemon salt
1/8 tsp blackpepper corns
cup raisins
1 tsp granulated sugar
1 cup parsley leaves,

chopped finely
450 gm pickled grape leaves
Juice of lime
Method:
34. Place a pan on medium flame. Heat cup olive oil.
35. Saut the onions till they turn pale brown.
36. Add pine nuts and saut for 5 more minutes.
37. Add the rice and mix well till the grains are coated with the olive oil. Cover and let it cook
for 5-10 minutes.
38. In another pan, boil cup water.
39. Add allspice powder, cinnamon powder, mint flakes, lemon salt, black pepper, dried
raisins, sugar and parsley to the rice. Stir till the rice is coated with these spices.
40. Add the boiling water to the rice. Cover the pan with a lid and let the rice cook on
medium flame for 15-20 minutes or till all the water is absorbed.
41. Cool the rice.
42. Spread a kitchen cloth on the kitchen countertop.
43. Place the grape leaves and place a spoon of the rice mixture in the center on each of the
leaves.
44. Fold the sides inwards and then roll the leaf to resemble a cylinder. You can use toothpicks
to hold the leaves in shape, if they unfurl.
45. Take a large heavy bottomed pan, and spread the folded leaves side by side.
46. Gently pour cup of olive oil, lime juice and 2 cups of boiling water to cover the dolmas.
Place a plate upside down over them, so that they do not move in the water and bring the
water to boil once more.
47. Once the water has come to a boil, lower the heat and let it simmer till all the water is
absorbed.
48. With a pair of tongs, carefully remove the dolmas on a serving plate and serve while
warm.
66
intervals. Many kitchens also

prepare different versions of yogurt
sauce with ingredients like garlic,
cucumber, and fresh herbs as well
as Tahini (sesame paste).
Another Turkish staple is aubergine, which is present in a wide
variety of dishes from Karniyarik
to Patlican Salatasi (eggplant salad)
and Patlican Dolmasi (stuffed eggplants). A lot of these flavours are
also found in the Greek Moussaka!
THE INDIAN CONNECT
Where India finds a connect in
Turkish food is in the rice dishes.
The Pilaf is a Turkish specialty and
made much like the Indian pulao

with a subtle influence of the Spanish Paella.
Turkish food cannot be complete
without a hearty dose of mezze.
There is no escaping these platters
of heavenly bread, meats, dips and
savoury delights. The Mezze is an
elaborate array of dozens of hot
and cold dishes which may consist
of salads such as the Tabouleh and
Fattoush, together with dips like
the rich, creamy Hummus made
from chickpeas, Baba Ghanoush
from grilled aubergines or the
Moutabal, another aubergine dip
combined with the tart Tahini.

The hot savouries include the
famous Kebbeh and stuffed patties
like Sambusac, very much like the
Indian Samosa. The highlight of
the platter are tangy Lebanese style
Dolmas made with grape leaves
and stuffed with either rice or a
combination of mince and rice.
MASTERS OF BARBECUE
Poultry is eaten more often than
red meat, and when red meat is
eaten it is usually lamb. This cuisine is further enriched with copious amounts of garlic and olive oil,
making it exceptionally
67
flavoursome and filling without being overly rich. Foods are further
enhanced with alternate methods
of cooking like baking, sauting
and grilling. The Turks are most
certainly masters of the barbeque and can make even the most
mundane chicken dish a delectable
delight.
Look beyond ubiquitous Turkish
Delights and Baklava the next
time you think of Turkish desserts.
The next time you eat at a Turkish
68
eatery, ask for Kadayif, a pastry

made with intricate flakes of phyllo
pastry, which is omniscient is most
homes in the region. The fillings
for these pastries vary from rich
pistachios to dates and honey.
Another must-have is the Kaymakli Kayisi. Though it looks deceptively like nothing more than dried
apricots soaked in sugar syrup, a
bit reveals the clotted buffalo milk
cream within. Then there is the
Lokma (tiny balls of dough fried
and soaked in syrup), Kunefe (a

variant of the Kadayif) or Aure
(a sticky fruit pudding) - the list
seems endless. Some of them will
take you back to the days of Arab
folklore and as always it will be the
food that takes you away from the
world, albeit briefly but the respite
is always refreshing!
Baklava
Makes: 40 Preparation time: 1 hour 30 minutes Cooking time: 60 minutes
Ingredients:
16 sheets store bought
phyllo dough, thawed
450 gm mixed dried nuts,
chopped finely
1 tsp cinnamon powder

1 cup butter, melted
1 cup white sugar
1 cup water
cup honey
1 tsp vanilla extract
1 tsp lemon zest, grated
Method:
1. Unroll the phyllo dough sheets and and cut then into half.
2. Cover it with with a damp cloth.
3. Preheat oven to 175C .
4. Grease a deep 9x13 inch baking dish with butter.
5. Mix the nuts with cinnamon powder.
6. Place two sheets of phyllo in the bottom of the prepared dish.
7. Brush liberally with butter.
8. Sprinkle 3 tbsp of the nuts over the phyllo.
9. Place another layer of phyllo sheet over these and then sprinkle 3 tbsp of nuts.
10. Repeat this process till all the phyllo sheets and nuts are used.
11. Use a sharp knife and cut the phyllo sheets while it is in the baking dish into big square
pieces, horizontally and vertically.
12. Bake in preheated oven for 50 minutes, until crisp.
13. In the meantime, place a pan over medium heat. Add sugar and water and bring to a boil.
14. Stir in honey, vanilla and lemon zest and mix well.
15. Reduce the heat and simmer for 20 minutes.
16. After baklava has baked till it has a golden color, spoon the sugar mixture over it.
17. Let it cool and serve.
69
ask the expert
ASK THE EXPERT

Cooking might seem like a daunting affair plus the stress about the dish turning
out as expected. Let us help you! Send us your questions about food and cooking
and we will get chefs of leading hotels to share their wisdom with you.
I prepared Dahi Kebab but it
turned out to be a total mess. The
filling came out of the cover and
it turned out to be very soggy.
Please help me with a fool-proof
recipe for Dahi Kebab that I can
make in an airfryer.
Sakshi Sabharwal, New Delhi
Chef Varun Inamdar: For every
250 gm of hung curd, add 5 tbsp
of roasted gram flour or roasted
makhana powder to absorb all
moisture. Add dry masalas of your
choice as flavourings, taking care to
avoid those that would leach moisture and make the outer covering
difficult to handle.
You can make a filling of assorted
dry fruit, nuts or sweet and spicy
filling. Close the filling and then
dab the kebab in some refined flour.
Preheat the airfryer for 180C and
then place the kebabs on the greased
airfryer rack. Bake for 10 minutes
and let it rest for another 5 minutes

in the airfryer.
I am an amatuer baker and am
learning new dishes by trying it
out. While baking, I use parchment paper for lining the baking
dish. But whatever I bake, be it
cookies, bread or anything else,
it gets burnt within the specified
time for the specific recipe and
the paper gets stuck to the dish
being baked. Incidentally, I use
the middle rack while baking.
I have tried baking for a lesser
time than specified in the recipe.
Even then it is undercooked from
the top, but burnt and stuck from
bottom. Why does this happen
and how can I avoid it?
Jaya Kasturi, Gurgaon
Chef Varun Inamdar: Before I
answer, it is important for us to understand what a parchment paper
is. It is a sheet of bakery-proof paper
made by running sheets of paper

pulp through sulphuric acid, which
eventually dissolves and gelatinizes
the surface, making it non-sticky.
This is very different from a wax
paper or a butter paper. Parchment
paper is available in various quality
grades. Either change your supplier,
as the quality may not be right or
ask for a better quality, as reducing
the baking time instead would eventually affect your baked goods.
I prepared Dabeli for dinner
and lot of the Dabeli stuffing is
left. Do you have any suggestions
to utilize it apart from using it a
stuffing for samosa, aloo vada or
sandwich?
Deepali Sachin, Pittsburgh
Chef Varun Inamdar: Oh definitely! It is a very flavourful vegetable mix and can be used to create
some beautiful nachos replacing the
usual refried beans. You can also
A post-graduate of the prestigious Oberoi Centre of Learning and Development, Chef Varun Inamdar has
worked at some leading hospitality chains in the world for over a decade. His guests and clientele include many
celebrated personalities ranging from the royal family of Al Sabah, Al Khalifa and Al Saud in the Arabian
Gulf, to powerful politicians like US President Barack Obama, French President Nicholas Sarkozy and Russian
President Vladimir Putin, to name a few. Closer home, his creations have graced the celebratory menus of
several celebrities such as Sachin Tendulkar and the Ambani family.
Having recently re-arrived on the Indian culinary landscape with The Chocolate Factory Ecuador, a premier
chocolate company in India, Chef Varun is fast-gaining popularity as the man who gives chocolate never-before-seen avatars.
70
ask the expert

serve it as a dip with taco chips or
grilled pita breads. Try using the
leftover mixture along with some
grilled vegetables for making some
delicious rolls or even mini tartlets,
topped with some pomegranate
seeds and grated processed cheese.
Is yeast harmful for our body? I
keep hearing that it is yet I do not
want to stop baking. I am confused.
Poorvi Shah, Ahmedabad
Chef Varun Inamdar: In the context of food and a healthy normal
person, yeast is not said to have any
harmful effects.
I was making Sarso Ka Saag, but
I ended up putting extra chillies
and it became very spicy. Is there
anyway in which one can reduce
the spiciness in a dish, in case one
puts more chillies?
Jyoti Manglani, Jabalpur
Chef Varun Inamdar: Yes, there
are a few ways in which spiciness
in a dish can be reduced. First and
foremost, remove the visible pieces
of chillies. You can introduce a few
more ingredients which may not
change the taste but add more body
to the dish, like potatoes, carrots,
peas etc which will help in absorbing the spice and levelling the same.
Addition of some dairy products
like cubes of cottage cheese, some
additional yoghurt or cream may
help too.
I have 1 kg sour oranges. Can
you please suggest what I can do
with them?
Dupinder Kaur, Gurgaon
Chef Varun Inamdar: Sour oranges make for a beautiful marmaCaLDRON Magazine November 2014
lade or pickle. You can juice them

up for making excellent sorbets or
granitas at home. The juice can
be used as a mixer for mocktails
or cocktails. Alternately, you can
candy the peel and preserve for it
a warming mulled wine or a fruity
Christmas cake. Why just that,
make marinades for dressed chicken
or tofu or use its reduction for making toppings or mix the same with
cream cheese or whipping cream
to pipe over cupcakes, muffins or
cakes.
Chef Varun Inamdar: Bananas

and papayas ripen on exposure
to ethylene gas, which is naturally emitted from fruits like pears,
apples or tomatoes. Simply, place
the fruits in a paper bag along with
a few unpeeled and uncut apples or
pears. Fold the open edges of the bag
and place in a warm place in the
kitchen, overnight. Open the bag,
next morning, check for the desired
ripeness, thank the agent-vegetable
and put the bananas and papayas
to use.
I have some bananas and papaya

that I wanted to use within a day.
Can you offer some quick tips on
how to ripen these 'not-so-ripe'
fruits?
Nupur Singhania Daga, Bangalore
71
hands on
Cool
Extravaganza
The limited edition flavors that Gelato Italiano launched under the
Rich Scoop Fiesta label are based on desserts and are ideal to end any
festive party on a sweet note. It combines the delight of ice cream with
the finesse of a plated dessert, since no additional toppings or dessert
sauces are needed.
hen is an ice cream

not just an icecream?
When you cant resist
licking the creamy trail
from your fingers and palms (yes, we
are unabashedly guilty of that)!
Now, ice cream is welcome anytime of
the year. Since it appears that summer
is making an unseasonal entry this
winter, it did not take us much cajoling to try the four new flavors that
Gelato Italiano has introduced under
the label Rich Scoop Fiesta.
These limited edition flavors Tiramisu, Black Forest, Belgian Chocolate
72
and Fruit & Nut will be available

until the 31st of December 2014.
They do ample justice to the festive
season and are more extravagant than
the ones on Gelato Italianos regular
menu. It is available in standard ice
cream tub packing, but we learnt
that it is best to not overfill it since
it makes the cover stick and can be
messy when you scoop.
product can. While the deep flavour

of espresso is obvious, the creamy
presence of the mascarpone is missed
in this frozen form. The sponge cake
however absorbs the coffees flavour
and brings back that kick with every
bite that has sponge in it. For coffee,
or Tiramisu, lovers this is a great way
to enjoy the same flavours in a colder
avatar.
FOUR TANTALISING FLAVORS

The Tiramisu Gelato, with cream, coffee powder, mascarpone, cocoa powder and eggless sponge cake, tastes as
close to a Tiramisu dessert as a frozen
Freezing the flavours of a Black Forest

cake didnt seem like an easy task
considering the cake content. But
Gelato Italiano pulls this off courtesy
the cherries and the extensive use
hands on
of dark chocolate flakes. The flakes

could however be smaller, since
frozen chocolate has the capacity to
chip a tooth, especially dark chocolate
which has less milk content and more
cocoa! The Black Forest Gelato also
has cream, chocolate truffle besides
large pieces of the eggless sponge
cake. Kids are apt to like it since the
inclusion of pitted cherries adds a lot
to texture and the occasional burst of
sweetness subdues the bitterness of
the dark chocolate, though the intense
sweetness can make it less palatable
for adults.
Creamy and dark, I expected the Belgian Chocolate to be less sweet with a
deeper cocoa flavour. Ideally Belgian
chocolate is supposed to suggest a
certain level of depth and quality
which this particular Gelato did have.
Though the ingredients include coffee,
there is no apparent flavour of mocha
since the dark chocolate is the prevalent taste on the palate. We assume
the amount of coffee used is negligible
but it does help to bring out the chocolate. When frozen this Gelato can be
hard to scoop out, but upon softening
slightly, it is creamy and has a much
better flavour, since colder foods tend
to subdue flavours in general.
Though the Fruit & Nut Gelato looks
more like rose ice cream speckled
with fruits and nuts, the taste is very
akin to old-school tutti fruitti and
it brought back memories of a childhood when few ice cream flavours
existed. Both the rose and the orange
are aids to bring out the fruitiness
and are not obvious on the palate and
the occasional bite of almonds adds a
wonderful texture. The finesse comes
from the fact that the almonds are
toasted and lightly salted, which helps
take away from its intense sweetness.
FINAL VERDICT
The four new flavours were creamy,
rich and the quality of chocolate and
nuts used was fairly superior compared to branded ice creams available
through stores and ice cream parlors.
Compared to other brands, Gelato
Italianos prices are competitive and
moreover, offer good value for money
since it is locally produced, which
lends it a sense of freshness.
Product Name: Gelato Italiano

Manufacturer: Pan India Food Solutions Pvt. Ltd.
Category: Frozen Dessert
Price: INR 80 per scoop
Availability: Over 78 outlets in 7
cities
73
cellar speak
skills can be taught; it is

the passion in individuals
that drives them to
discover things
- Ondrej
Pospichal
When you watch Tom Cruise have a whale of a time as a bartender in
the movie Cocktail, the job behind the bar might look like a glamorous
one. Well, while that is partially true, it also requires the bartender to
be on his toes (literally and figuratively) and keep coming up with new
beverages to make his customers go Wow! Ondrej Pospichal, the man
behind the famous London bar, MASH, tells Jaswinder Singh about
similarities between families in Eastern Europe and India and his first
memory of tasting vodka - when he was just 4 years old!
74
events
In Eastern Europe, with a

family setup that is perhaps
just as strong and close knit
as Indian families, we start
drinking socially at a very
young age. I remember
tasting vodka for the first
time when I was 4 years
old. - Ondrej Pospichal,
Bartender, MASH
75
cellar speak
country and Indian consumers are
known for their discerning palate, so I have some new cocktail
recipes that I will be sharing with
the audience here. Im using local
ingredients, which I really like and
enjoy in making some very light,
punch style cocktails that should
go very well with the local cuisine
and the tastes.
heres an unquenchable
fascination with India
and spices that the West
cant seem to get over.
Weve had quite a few of them in
the past, from the Portuguese to
the British and the French who
came looking for the land of spices
and snake charmers and decided to
stay back for a little while longer.
Remember Mr. Columbus? That
was quite a bummer.
Luckily, the human race has progressed enough and we have far
better navigation than what Columbus had at his disposal. Even
luckier still that this time, when a
British bar expert (of Czech origin) came looking for India on his
76
maiden voyage, he landed at the

right place and shared some of his
extensive knowledge in the art of
drink making with professionals
from India - Ondrej Pospichal, the
man behind the famous London
bar MASH. He tells us what keeps
him going as a bartender.
JS: Tell us more about the Grey

Goose initiative, Beyond The
Bar. How has the experience
been so far for you?
OP: I believe skills can be taught
and it is the passion in an individual that drives people to discover
things. All you need to do is find
that passion in you and open
up. With Beyond The Bar, Grey
Goose is trying to ignite that passion for perfection in professionals
that it strives for with its products.
The session today was very motivational, perhaps just as much for
me as it was for the audience and
I hope I will be able to ignite the
passion for perfection in bar professionals in India as well.
JS: What, according to you, sets

Grey Goose apart as a premium
vodka?
OP: Grey Goose is a grain vodka, made from soft winter wheat
which lends it a very different
texture and body than any othJaswinder Singh (JS): Welcome to er product. One can say that the
India, Ondrej. What do you have distillation process makes a huge
in store for us on your maiden
difference in that, but what truly
visit to the country?
sets it apart is the finesse and pasOndrej Pospichal (OP): Im very
sion of the professionals behind it.
excited about my first visit to India. Grey Goose is produced in CoI have a packed schedule ahead of
gnac, France and therefore benefits
me, conducting trainings at JW
greatly from the experience and
Marriotts properties in different
skills of a traditionally trained
cities for Indian bar professionals.
cognac Matre de Chai, Franois
Its no secret, India is an upcoming Thibault.
cellar speak
Sense of
Goose
This cocktail invokes the spirit of India with the
perfect infusion of spices, the presence of which is
alleviated with the aroma of cardamom.
Ingredients:
40ml Grey Goose vodka
1 big slice fresh ginger
10ml Tequila Blanco
15ml honey water
20ml lemon Juice
6 pieces green cardamoms
25ml Mozart Black (or Crme de Cacao Dark)
Method:
1. Shake all the ingredients in a cocktail shaker.
2. Stir and strain into a chilled rock glass.
JS: What is that one incident you

recall that shaped your professional life?
OP: In Eastern Europe, with a
family setup that is perhaps just
as strong and close knit as Indian
families, we start drinking socially
at a very young age. I remember
tasting vodka for the first time
when I was 4 years old. Of course,
I was far too young to have known
that I would be a bar professional
in the future. But I believe that to

be the foundation stone of my professional life. Later, when I worked
with professionals like Paul Tvorah
and Marian Beke, my own passion
for the profession took shape and
allowed me to grow in my chosen
field of work.
JS: How do you describe your
style of drink mixing? What defines your drinks?
OP: Im deeply inspired by the

respect for each other in Asian cultures, especially in Japan. You are
sharing a piece of your thoughts
with someone else. So your
thoughts have to be very carefully
selected and presented. Thinking
like that makes others happy, so I
like to concentrate on that thought
when mixing drinks.
- Jaswinder Singh
77
The Vodka
That
Won The
Kremlin
78
There is definitely far more to

vodka than meets the eye, though
it is not fully appreciated in
India. Stolichnaya Vodka dared
to venture into this market in
the country, and whilst there are
other brands that can compete
with Stolichnaya when it comes
to quality, few can match the
inroads it has made into India.
here is no imagining Russian history

without vodka. Yet, it
remains as one of the
most underrated drinks of all
times. The skill and technique
required to produce an excellent
vodka perhaps matches that of
a good wine or a whiskey and
carries similar nuances of taste
and textures.
you want to get high at a club

quickly. I remember getting into
an argument over the matter
with a marketing person of a
whiskey brand not too long ago,
who was hell bent on proving that vodka is nothing but
a neutral spirit best suited for
medicinal or lab purposes. Well,
it most certainly is not.
One would expect a profesFor some reason, especially in

sional from the spirits industry
India, it is seen as a drink mostly to know that, but there is far
reserved for women or for when more to vodka than meets the
eye. I doubt if people in India

even know that there are vodkas
produced in Russia and erstwhile Soviet block countries that
are aged in oak, have an amber
appearance, have a very distinguished nose and palate and are
just as pricey as a good single
malt.
Of the countable few producers
of premium spirits who have
dared to venture into the ever-expanding Indian market,
Stolichnaya Vodka is one
79
spiritual quest
Stolichnaya has very distinct notes of almonds and aniseed catapulted with
the aroma of strong alcohol content on the nose.
product that has managed to make
a mark in this very niche segment
of premium vodkas. There may
be others that can rival the quality of the product, but have not
transgressed to consider India as a
market yet.
A LINEAGE THAT GOES WAY
BACK
Like any other drink that commands a premium tag, Stolichnaya
has a history and a very distinct
production process that rivals the
finest wines and Scotch whiskeys
of the world. It was the preferred
drink of the Soviet leadership and
was served at The Kremlin like tea
is served in Indian government
offices.
It enjoyed the patronage of the
Politburo to the extent that they
ordered the producers to come up
80
with flavor-induced vodkas specially for supplying to The Kremlin

in 1962. I wonder if a Soviet secret
weapon or something else inspired
the name - it sounds very cool.
But apart from the Kremlin connection, what is it that puts Stolichnaya in the premium segment?
It certainly is not the packaging
alone, or the fact that it comes
from Russia.
Among distilled spirits, especially
something as strong and straight as
vodka, the biggest challenge faced
by the producers is the leftover
methanol content in the spirit after
distillation. Methanol, if you managed to stay awake during organic
chemistry classes in high school,
is the stuff that gives alcohol a bad
name. It is poisonous to say the
least, harmful in even small quantities. It is the stuff responsible for
the headaches and hangovers and

gives that burning sensation as it
rolls down the palate.
ALPHAS OF THE SPIRIT
WORLD
The most premium of vodkas get
their tags by achieving 0.2 percent
methanol content in the final product. Those are known as the Alpha
Spirits. Strangely enough, just like
wine appellations in most of the
old world wine producing regions,
there is an appellation for vodka as
well that defines that to achieve the
Alpha Spirit rating, the vodka has
to come from grain, in this case
winter wheat, that was the pride of
the Soviet Union.
Like everything Soviet that was
supposed to be better than products from the corrupt West, Stolichnaya set out to better that
spiritual quest
Stolichnaya reduced the

methanol content to 0.003
percent, an infinitesimally
low quantity that is supposed
to reduce the chances of
hangovers and that burning
sensation on the palate.
and reduced the methanol content

to 0.003 percent, an infinitesimally
low quantity that is supposed to
reduce the chances of hangovers
and that burning sensation on
the palate. They named it the Lux
rating, the highest rating a vodka
can achieve.
All that history is fine, what about
the product, you ask? Stolichnaya
has very distinct notes of almonds
and aniseed catapulted with the
aroma of strong alcohol content
on the nose. The palate is greeted
with a smooth texture that rounds
off well on the finish. Best enjoyed
ice-cold, Stolichnaya is an excellent spirit for cocktails. That said,
and coupled with the fact that in
my position, I get to taste more

products than an average person
should, there is a premium vodka
from France that can rival Stolichnayas claim to fame.
INDIA OPENS ITS DOORS,
BUT NOT WIDE ENOUGH
No doubt, Indian market is opening its doors to superior products
from around the world. The sheer
number of events that take place
to introduce these products to the
local markets is mindboggling.
However, the worst thing about
these business events masquerading as consumer events is the
parallel conversations among the
Indian business people in the
backdrop that continue loudly with

utter disregard for the guest who
has taken the pains of flying over
to India to share her knowledge
with the gathered crowd of over 30
bar professionals.
Also, there is a long way to go
before we rationalize the taxes and
the bureaucracy to make sure that
doing business in India is a viable
option for the producers of highend spirits. Until then, let us just
forget the business and say cheers
to the many great products lining
up to woo the Indian consumer.
- Jaswinder Singh
81
perspective
Raising
The Spirit
82
perspective
An old Russian proverb goes this

way, Call me what you like,
only give me some vodka. And
who better than the Russians can
understand or appreciate vodka,
the drink that has brought light to
their souls? You can share a bit of
this soul-lightening illumination
with these lovely cocktails using
Stolichnaya vodka. Go on, shake
things up a little!
83
mix it up
Stoli gimlet
Sometimes simplicity is refreshingly novel. This soothing and smooth
cocktail is the perfect example of this statement.
Ingredients:
3 parts Stoli
1 part fresh lime juice
1 part simple syrup
Ice, as required
Lime slices, for garnish
Method:
Chill a rock glass.
Mix Stoli, lime juice and simple syrup in a cocktail shaker with ice
Shake well.
Strain and pour into the rock glass.
Garnish with several lime slices.
84
mix it up
85
mix it up
Stoli filthy
dirty martini
What is better than a Dirty Martini? A Filthy Dirty Martini with lots of
olives!
Ingredients:
3 parts Stoli
part olive juice
Crushed ice, as required
Olives, for garnish
Method:
Shake the vodka and olive juice in a cocktail shaker
with some crushed ice.
Pour into a Martini glass.
Skewer olives on a large toothpick and dip in the drink..
86
mix it up
87
mix it up
Stoli bloody mary

Its colorful, its complex, its refreshing and moreover its probably the most
popular cocktail served at bars the world over.
Ingredients:
2 parts Stoli
4 parts tomato juice
part fresh lemon juice
th part of freshly grated horseradish
Method:
Chill a highball glass.
Mix all the ingredients in a cocktail shaker.
Add a dash of Worcestershire sauce, hot sauce, salt and pepper.
Shake and pour into a highball glass.
88
mix it up
89
mix it up
Stoli big o
The dash of grenadine adds a spicy edge to this fruity cocktail featuring
grapefruit and orange juice.
Ingredients:
1 parts Stoli
1 part orange juice
1 part fresh grapefruit juice
part simple syrup
part fresh lemon juice
Crushed ice, as required
Dash of pomegranate juice or grenadine
Twist of grapefruit, for garnish
Method:
Chill a Martini glass.
Put all ingredients, except pomegranate
juice/grenadine, in a cocktail shaker. Shake well.
Pour in the Martini glass.
Add a dash of pomegranate juice/grenadine and stir well.
Garnish with a grapefruit twist.
90
mix it up
91
mix it up
some like it hot

There are Martinis and then there are Martinis. This one belongs to the
latter class, with a spicy punch that will blow your socks off.
Ingredients:
60 ml Stoli Premium
15 ml lime juice
10 ml simple syrup
6 small papaya or mango cubes
2-3 green chili peppers
Method:
Muddle all the ingredients well. Shake and double strain.
Serve straight up in Coupe or Martini glass.
Garnish with papaya slice.
92
mix it up
93
mix it up
cucumber apple
cobbler
Make the most of the juicy apples available in the market now and make
this fruity and refreshing cocktail that is bound to enthrall and interest.
Ingredients:
60 ml Stoli Premium
30 ml fresh lemon juice
20 ml simple syrup, muddled with fresh ginger
60 ml apple cucumber puree
A plash of Appy Fizz
Method:
Shake all the ingredients in a cocktail shaker.
Double strain and pour into a Collins or Tall glass.
Throw in a couple of ice cubes.
Garnish with a cinnamon-dusted apple slice.
Recipes courtesy: Stolichnaya Vodka
94
mix it up
95
tried and tested
he debate about
whether brown
rice is healthier
than its whiter
cousin has been going on
for quite some time now.
While most concede that
the former is indeed healthier and are quick to cite
some research, others believe that the healthy aspect
is not as significant.
But one reason why many
people, especially in urban
cities where the density
of working professionals
is higher, shy away from
using brown rice on a daily
basis is the perception that
it takes longer to cook. Or
does it?
We tried one brand of
brown rice from Daawat to
see if it can replace white
rice in the kitchen cabinets.
And this is what we found.
DAAWAT BROWN RICE

For a product that boasts of
cooking in 15 minutes in its

TV commercials and print
ads, we must admit that the
rice did live up to this claim.
To put it to the test, I decided to cook both brown and
white rice at the same time.
It took precisely 15 to 18
minutes to cook 150 gms
of brown rice in 450 ml of
water, while it took about
8-10 minutes to make white
rice of the same proportion,
albeit with more water. The
rice cooked parallely was
also in a pan and cooked to
set (not drained). Neither
of the two variants were
sticky or lumpy, though the
natural texture of brown
rice tends to appear so, but
upon using a fork to separate the grains, it came apart
fragrant and fluffy.
cemic Index, which indicate

that the rice had a lower
effect on a persons glucose
or sugar level as compared
to white rice.
Upon consumption, brown
rice did feel lighter and easier to consume in terms of
portion size as compared to
white rice. Then came the
time to put this preparation
to test.
The portion size sampled
with enough for 2 people,
and an 8-year old, who
found it different but appetizing. The elderly seor
who tasted it felt he would
rather stay true to white
rice, unless brown rice is
prepared as a pulao; thus,
the recipe!
The flavour of the brown

rice was nutty with a slightly fibrous appearance. The
health benefits include zero
cholesterol and a low Gly-
Can you
replace
white rice
with the
brown
variety
for your
day to day
cooking?
Parul
Pratap
Shirazi tries
out Daawat
brown rice
to get the
answer
to this
question.
Tried & Tested
Daawat
Brown Rice
96
tried and tested
tex mex brown rice

The beauty of this main course is that it can be prepared quickly with any vegetable of your choice, though we tried it with bell peppers.
Ingredients:
450 ml water
150 gm Daawat brown rice, washed
and drained
1 tbsp olive oil
2-3 garlic cloves, slivered

cup Green Giant Corn Niblets,
washed and drained
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin

strips
2 tbsp Keya Mexican seasoning
Salt, to taste
Method:
1. In a deep pan, bring 450ml water to a vigorous boil.
2. Add the washed brown rice and bring back to a boil.
3. Lower the heat to simmer and cover to cook.
4. Let it cook for 15-18 minutes, till the rice is cooked through and soft.
5. Remove from heat and reserve.
6. In a skillet or pan, heat the oil.
7. Add the garlic, corn niblets and the bell pepper slivers.
8. Saute for 3-4 minutes or till the peppers begin to soften. If you prefer a bite to the vegetables, then dont overcook.
9. Add the Mexican seasoning and salt. Saut for a minute.
10. Add the brown rice. Toss quickly till the rice and vegetables are coated with the seasoning.
11. Check seasoning, adjusting it a little more for a more potent flavour.
12. Remove from heat and serve hot.
Tip: Non-vegetarians can also toss in cooked chicken pieces or chorizo if they wish.
Recipe ad Image Courtesy: Chef Parul Pratap Shirazi
97
first person
The Call of
the Oat
Sid Khullar took the Quaker Oats Smart Heart Challenge and came
away quite impressed with the product and the way the challenge was
structured; both working together to bring bunches of benefits to those
who completed it.
little more than a

month ago, I took the
Quaker Oats Smart
Heart Challenge. Before
I tell you what the challenge was
about, you should know that I am
overweight, diabetic, borderline
hypertensive, and rarely exercise.
I was eating wrong, seeing all the
signs of further damage being
done to vital organs and not doing
anything about it. At this point, my
wife Indu, nominated me for the
Quaker Oats Smart Heart Challenge.
98
The challenge essentially consisted

of three parts:
Consume 35 grams of oats twice
a day
Exercise for 30 to 45 minutes
every day
Find time for the things you love
morning at 7am, the platter can be

replaced with one of boiled eggs
instead. If however, one doesnt
have a fixed time for the meals of
the day, nor any idea where the
meal is going to be and whats going to be in it, it makes the process
of change fairly tough.
Now heres the thing. Given sufficient discipline in ones life, for example, in the form of a routine and
a predictable work day, one can
plug quite a few lifestyle changes
into the daily mill; if breakfast of
fried eggs and toast is eaten every
What is therefore required in the

picture are predictable elements,
the presence of which prompt still
other elements to become predictable and so on. This is precisely
what the Quaker Oats Smart Heart
Challenge did for me.
first person
Boiled Oats with fruits and

nuts
Before I start on that however, a

quick word on oat, which is essentially a plant, the various parts of
which are used in different ways.
The seed or oats is used as a cereal,
the stem or oat straw in the treatment of conditions like swine flu
and bladder disorders and bran,
the outer covering of whole oats,
as a food additive, such as in oat
bran muffins. Oats is said to cause
a feeling of satiety and thus aid in
the reduction of cholesterol and

blood sugar while Oat Bran is said
to prevent cardiovascular diseases by blocking the absorption of
substances that may lead to cardiac
issues, diabetes and high cholesterol1.
Oats has also been found to play a
preventive role in the development
of persistent asthma in children
who were introduced to oats
earlier than others2. In the case of

those who follow gluten free diets,
kilned or unkilned oats may actually boost the nutrition values of
vitamins and minerals; the former
type increasing the intake of Vitamin B1 and Magnesium and the
latter resulting in increased values
of Magnesium and Zinc3, 4.
Additionally, in what should be
good news for all of us foodies,
99
savory oats
Soup
This is a comforting and filling dish that can be eaten for breakfast, lunch
or dinner.
Ingredients:
35 gm Oats
Vegetable Stock
1 cup assorted vegetables, chopped
1 cup assorted beans, pre-soaked, pre-boiled and drained
Italian seasoning
Method:
Cook the oats in the vegetable stock.
Add stock, so the final consistency is soup like.
Toss the vegetables with the Italian seasoning and some olive oil.
Simmer.
When the vegetables are cooked, add the beans.
Bring to a boil.
Adjust the seasoning and spice level.
Serve hot!
Tip: Non vegetarians can use chicken stock if desired and add some diced,
cooked chicken to the mixture too.
Recipe Courtesy: Sid Khullar
100
Australian researchers found

significantly higher levels of a
hormone (Peptide Y-Y) that works
to regulate the appetite related to
the intake of oats5. As if all of this
werent enough, here are some
more of the nearly magical effects
of oats:
Improvement in immune system
defenses6
Reduced use of laxatives7
Reduced risk of Type 2 Diabetes8
Possibility of increasing insulin
sensitivity9
Lowered bad cholesterol10
Possibility of aiding in the control of blood pressure11
So, as you may have understood,
thats how oats works. Now, lets
move on to why the Quaker Oats
Smart Heart Challenge works.
To begin with, someone nominates you for the challenge, which
induces, in most cases, a sense of
duty and obligation, which is very
important, else wed all just take
on the challenge and proceed to
watching sitcoms with bags of potato crisps on our ample paunches.
Next, the two installments of 35
grams of oats instantly replace two
of our regular meals, most likely
breakfast and either of lunch or
dinner. Some of you may smirk
at my use of the word replace.
Remember however, that oats is
rarely eaten as is, except of course
for Horses. Horses are prodigious
eaters of oats. Of course, theyre
also quite good at pulling carts and
spewing evil smelling farts. Coming back to humans, we would
usually accompany our oats with
milk, vegetables or perhaps
Savry Oats Soup
some salt beef or pork as I saw

the Koreans do one time. Having
brought in some predictability to
at least two meals as well as having
successfully incorporated oats into
our diet, we come to step two 30
to 45 minutes of exercise. The suggested duration ensures we must
be at a stable location and given
we must do it every day, it suggests
well make some changes to our
schedule to ensure we complete
step two. Im won't list the benefits of exercise here; suffice to say,
it greatly reduces my blood sugar
and is also known to trigger the
release of endorphins in the body,
which in turn reduce pain perception as well as induce an overall
sense of positivity and wellbeing.
Finally, we have part three, that

tells us to find time for the things
we love. Now, this too is a part of
the challenge and must therefore,
not be ignored. When we indulge
ourselves in activities that we enjoy, it reinforces the overall positivity brought on by the reduction
in our diet and the exercise, which
after a week or so impresses the
whole process into our daily lives
thus creating a cycle of positivity that will ultimately cause the
challenge to live up to its name and
result in a smart and healthy heart.
- Sid Khullar
References
1. WebMD.com
2. British Journal of Nutrition, January 2010,
103 (2): 266-73
3. European Journal of Clinical Nutrition,
January 2010; 64:62-67, doi:10.1038/
ejcn.2009.113 and
4. The European e-Journal of Clinical Nutrition and Metabolism, December 2009;
e315-e320
5. Nutrition Research, October 2009;
29(10):705-9
6. Minerva Medica, June 2009; 100(3):237-45
7. Journal of Nutrition, Health, and Aging,
February 2009; 13(2):136-9
8. Experimental and Clinical Endocrinology
& Diabetes, February 2008; 116(2):132-4
9. European Journal of Clinical Nutrition,
June 2007; 61(6):786-95
10. American Journal of Clinical Nutrition,
August 2002; 76(2):351-8
11. Journal of Family Practice, April 2002;
51(4):369
101
roaming rover
Te Aroha:
Of Passion
And Posterity
102
roaming rover
If serenity were a potion, the essence would be Te Aroha, where one sip
conjures dreams of timelessness, but one whiff makes it happen! Her brief
vacation there gave Parul Pratap Shirazi a throwback to her younger
days, when she would gambol in the open fields with nary a care in the
world.
103
roaming rover
The orchards around Te Aroha also sell seasonal fruit so

its a good idea to check with
them for produce you can
take back with you.
have spent my childhood

visiting the mountains, as far
as Tibet, and I remember the
lady bugs, the omnipresent
aroma of fruit orchards, views of
cloudy abyss where I would imagine myself swimming straight
through from the heavens, chased
by the rays of the setting sun. The
mountains are magical. Hill stations, however, no longer qualify.
Attractive as the packages at all
the resorts may be, the truth is, the
mountains are no place for rooms
in high rises or for watching television! So at the onset Id say, come
to renew your senses, come to be
one with your maker and to find
some of the answers to questions
the city doesnt let us even explore.
Thats the mindset you need for Te
104
Aroha, not just a mountain resort

but an offspring of the passion and
a dream that Sumant Batra had.
Built as a summer home by him,
Te Aroha stands as a testimony to
how dreamers extend their vision
and make a reality thats filled with
history, memories and beauty, all
shared fluidly over misty evenings
and Kumaon cuisine.
SENSITIVITY IN
EVERY CREVICE
Designed over levels of colonial
styling, the cottage like rooms at Te
Aroha are adorned with crowns of
yellow that glow like gold at dusk.
We were upgraded to the duplex
suite called The Attic since we
were three of us and had asked for
an extra bed at the time of booking. Few adjectives can do justice
to how beautifully assimilated the

space was. Antique bed, two feet
above the ground, a solid wood
closet seemingly carved from one
trunk, a spiral wrought iron staircase that weaves you up to a little
room in the sky, the Attic!
The attic is used as an extra room
with a single bed (close to Queen
size) and walls with window
cuboids that show you the clouds.
So if you lay down, youre almost
in heaven!
The Attic also serves as a study
with a desk and a chaise lounge
to read on, when its dark out and
a few lights glimmer on the hill
across, when its so silent you can
hear each others hearts beat. Our
8-year old was so mesmerized that
roaming rover
she actually stayed in the Attic the
whole time.
The rooms are like keepers of secrets and every piece has a history,
which Sumant will be happy to
share and since he is usually there,
it is a good idea to have a tour of
Te Aroha with him. Every detail
is personally overseen from the
Kaya products in the washroom,
which deserved a tub but thats
not very eco-friendly so a shower
stall will do to, fluffy pastel towels
and piping hot, running water.
The brocade cushions on jacquard
bedspreads reminded me of my
mothers home; all that was missing
was a paan-daan.
The rooms are all connected to
broad balconies and every room
has a view, ours overlooked the
golden tops of the resort but a
slight turn of the head has us looking at a cloud filled valley with a
spectacular sunset and later, more
stars than youd think the sky can
hold!
COLLECTIONS TO GAWK AT
The landscape has a mix of nature
and a speckling of collectibles
that Sumant has picked up over
decades. A lawyer by profession,
his true loves are antiques, art and
memorabilia of Indian cinema.
Auction worthy pieces are showcased at Chitrashila, Te Arohas art
gallery built on a separate wing
at a higher level. The gallery hugs
the library and the Anandini Tea
Room with a view of fruit orchards
and pristine, green hillsides.
The Tea Room is straight out of
Alice in Wonderland; the chintz
upholstered chairs, the crockery
cabinet in white, a collection of
105
roaming rover
bespoke tea by Anandini - its
storybook perfect! Chitrashala is
a museum of rare vintage graphics
from India dating from the middle
of the nineteenth century to the
end of the twentieth century. On
display on the walls are hundreds
of dazzling masterpieces of visual
art heritage from Sumants personal collection. His vision to complete this wing with a Cigar room
is what makes going back a bigger
thrill.
106
THE PERFECT PLACE FOR

KIDS
Though the draw was the mountains, a resort with a story or this
much history makes for great
learning when it comes to kids.
This is where you bring them to
learn to be quiet, to be one with
themselves and to be devoid of that
frenzy a city tends to induce.
Step into the lobby; it has a Victorian chair facing a fireplace and
you wonder what you would like to

sit there and read? There is a grand
piano to one side and hardwood
steps leading up to rooms. The
resort weaves through like a grand
home - the living room, the study,
the library, the dining hall - I could
live here for months and probably
finish one of my three books in the
process. Thats what Te Aroha does,
it makes you want to express how
you feel in the best way you know
how!
roaming rover
Our children dont see nature

in her truest form and as much
exposure as our travels entail, there
is nothing more rewarding than
communing over breakfast on a
perfectly silent morning because
the din of birds and rustling of
leaves is not noise!
IN TOUCH WITH NATURE
Enjoy breakfast on the balcony
overlooking the valley and hills
around and because the service
at Te Aroha is so familial, its like
being fed by an overbearing but
lovable aunt. We consumed copious amounts of breakfast! Some
days they make fresh buns, baked

over wood, and these have to be by
far one of the finest foods we have
enjoyed in the hills.
Speaking of food, Te Aroha has
a lovely way of continuing the
charm. Tea is served with chickpea
chaat, the pakoras are fabulous
and the coffee is always good. For
meals, its better to step out for a
picnic lunch that the resort will be
happy to put together, and have
dinner back at the property.
The dining hall is cosy and serves
a buffet spread thats usually north
Indian (pleases them all!) but I
suggest you ask for the Kumaon

menu and eat like the hill-folk.
Mutton curry in mustard oil, light
but robust, tava rotis that are akin
to bajra, al dente dal that I loved
and an arbi-like vegetable with the
aftertaste of yucca! Dessert was a
wonderful surprise though, a near
perfect chocolate mousse all the
way up here!
I found local fruit and vegetables,
some familiar and some fairly
alien; purple radish that were practically sweet, and lemons the size
of baseballs. The orchards around
Te Aroha also sell seasonal fruit so
107
roaming rover
Te Aroha is for artists and
dreamers. It is where you
come not just to unwind but
to bring yourself together and
feel whole again.
its a good idea to check with them

for produce you can take back with
you.
WHAT DREAMERS
DREAM OF
Our 2-day stay wasnt enough,
you need longer to discover Te
Aroha and then some! We missed
the centuries old abandoned
village a couple of hours away, we
missed the trek in the woods, but
we did spend all that time coming together as a family, playing
108
board games, gazing at the stars,

reminiscing and at the same time
planning for a future that is fortified with this peace, the peace we
found at Te Aroha.
Te Aroha is for artists and dreamers. It is where you come not just
to unwind but to bring yourself
together and feel whole again.
On the way back to the plains we
stopped over at Sattal and saw 5
of the seven lakes. If you see them
from a height they look like pools
of mercury amidst dense fir foliage

and moving mist.
The resort is perfect for those
whove come by car; they can
organize petrol, set ice to stock
your ice box and also pack a meal
or sandwiches on request. This
holiday was by far one of our most
rewarding in a long time; we found
a gem of a holiday resort and plenty of inspiration!
roaming rover
109
Roaming rover - quick bytes
Four points
by Sheraton
Bangalore
After previewing Four

Points by Sheraton
in Bangalore in July,
Natasha Ali could not
help revisiting it. With
a dcor that harks back
to Bangalore in the
1970s, seen in the rooms,
restaurant and lobby, it is
a small but aesthetic spot
in Whitefield that will
appeal to travelers who are
tired of the same old.
Cheese wheels
and brews at the
bar
110
Sesame encrusted
shrimp that were the
spot-on accompaniment to our drinks
The iconic India

Coffee House sourpuss waiter captured
to perfection!
111
An evening of fun and frolic at the Four Points by Sheraton included

beer cocktails and a couple of beer soaked starters prepared under the
command of chef and food stylist Michael Swamy, who was in town for
the night. Of the three beer cocktails, the Beer Kazi and Citrus Oak
both found favor, while most of the crowd found the Summer Drummer
rather too sweet. Best Brews takes its name seriously and has quite a
range of beers on offer, along with some delicious starters.
Beer kazi
Served in a snifter without ice, and
garnished with coriander
Ingredients:
45ml Vodka
10 ml Lemon juice
10ml Sugar syrup
100ml Lager beer
Few coriander sprigs
Method:
Pour the vodka, lime juice and sugar into a
shaker.
Tear some coriander sprigs and add it to the
shaker.
Shake well with ice.
Strain into a snifter.
Add in some beer to it.
112
citrus
oak
summer
drummer
Serve shaken on ice, in an

old fashioned glass, with an
orange peel twist for garnish
Serve shaken on ice in a

tall glass, with watermelon
chunks for garnish
Ingredients:
45ml Whiskey
10ml Lemon juice
10ml Sugar syrup
60ml Orange juice
Few orange chunks
Few thyme sprigs
Lager Beer to top
Ingredients:
60ml Vodka
10ml Peach syrup
10ml Lemon juice
60ml Cranberry juice
Few watermelon chunks
Lager Beer to top
Method:
Add the orange chunks and thyme to
the shaker.
Method:
Add watermelon chunks to a shaker
and muddle it with the peach
syrup.
Muddle it with some lime and sugar.

Add in the whisky and orange juice.
Add in the vodka, lemon juice and

cranberry juice.
Give it a nice shake.
Give it a nice shake with ice.
Pour it into a rock glass and top it up

with beer.
Pour it into a pilsner or a tall glass.
Garnish it with a orange twist.
Top up with beer.
113
The wall to wall

paintings at Best
Brews makes this a
must-visit
The eye catching

centerpiece in the
lobby
114
Bright and
sunny space
115
listings - national
fibres, oats, pure honey and multi
grains, making it ideal for a tea time
snack for health and calorie conscious individuals. Mayank Shah,
Deputy Marketing Manager, Parle
Products said, Indian consumers
are more aware of their well being
and there is an increase in healthy
food consumption habits that are
becoming a part of our lifestyle.
With the Simply Good Range, we
are offering our consumers a choice
of healthy snacks without compromising on the delectable taste.
Parle Products launches Simply Good digestive cookies
Parle Products has entered the
health segment with the launch
of its new range of biscuits, Sim-
ply Good. Created for the health

conscious consumer, this range
has three varieties - Classic Digestive, Honey & Oats and Apple &
Cinnamon. Parle claims its Simply
Good digestive cookies are high
in nutritional value consisting of
These biscuits are currently available across India in two packs sizes.
The 250 gms packs are available at
INR 50 and the 100 gms packs are
available at INR 20.
Feeling eggstra special

at Caf Ambrosia at Ramada Powai Hotel and
Convention Centre
Caf Ambrosia at Mumbais Ramada Powai Hotel and Convention
Centre brings to you an egg-cellent
menu for all those who can enjoy
eggs at any time of the day. The allday diner at the hotel, known for
its Indian and Oriental cuisine, is
organising an Eggsxclusive Festival
from 19th to 30th November, 2014.
Some of the stars of the eggs-citing
menu that awaits you include Pesce
Cotoletta, an Italian fish and egg
cutlet pan fried and served with
tartare sauce; Baida Chap, a Bengali
preparation of boiled eggs wrapped
with a layer of seasoned minced
lamb served with mint chutney;
Salad Niscoise, authentic French
salad with hard-boiled egg, tuna,
116
beans, assorted lettuce in vinaigrette

dressing and Mexicano Tournedos,
egg omelette with assorted peppers,
tomatoes, jalapenos and cilantro
served with nachos.
palm jaggery as well as Zabaglione,

an Italian custard with egg, sugar
and sweet Italian wine topped with
fresh fruits, and much more.
Drool over the sinful desserts such

as Bebinca, a Goan specialty dessert
made with egg, coconut milk and
listings - national
Costa Coffee launches
hot beverages for the
cool winter
Costa Coffee has redefined winter
indulgence with the launch of its
three ultra luxuriant drinks for the
season. With a tagline Seasonal
Delights the new range of winter warmers includes Hot Spiced
Apple, imbued with the goodness of
spices, Salted Caramel Latte, a rich
latte with flavor of salted caramel
and finally Sticky Toffee Latte, a velvety and aromatic to the last drop.
The Hot Spiced Apple is priced at
INR 200, while the remainder three
flavors at INR 180, each. The drinks
will be available across all Costa
Coffee outlets all through November and December, 2014.
NutriChoice Heavens
cookies from Britannia
Britannia launched NutriChoice
Heavens cookies at an event,
attended by Michelin star chef,
Vikas Khanna. Targeted at active,
urban health conscious consumers,
these cookies come in two flavors
Cranberries & Oats and Almonds,
Banana & Oats. Each 100g carton,
priced at INR 50, pack contains 6
individually-packaged cookies.
Varun Berry, MD of Britannia
India said, NutriChoices core
consumers are health adopters
who have a predisposition towards
health and actively lookout for
products and services to support
their health goals. However, in order to lead the next wave of growth
the objective of the brand is to
enable even health beginners adopt
health.
Cranberries, an ingredient in
NutriChoice Heavens, are a suCaLDRON Magazine November 2014
per-food, containing antioxidants

and are beneficial for heart health.
Almonds are rich in nutrients such
as monounsaturated fats, magnesium, protein and vitamin E as well
as fibre and phytochemicals. Oats
help in weight management and
also have heart health benefits.
Chef Vikas Khanna added, In all
my years of experimenting with
food and trying to find a product
that tastes incredibly tasty and is
yet healthy, NutriChoice Heavens
turns out to be an absolute winner
in my book. These cookies score
high on the health quotient and
are literally quite heavenly in every
bite.
Gateway Hotels & Resorts launches first

resort in Gurgaon
The Gateway Hotels & Resorts, in
association with Samak Dhoot Resorts & Spa, launched its first resort
in India. The Gateway Resort Damdama Lake Gurgaon marks entry
of The Gateway Hotels & Resorts
in the NCR region, taking the total
number of hotels under the Gateway brand to 25.
Nestled in the lap of Aravalli Hills
and spread over 20 acres, The Gateway Resort Damdama Lake Gurgaon is an urban sanctuary inspired by
nature. The resort offers 78 spacious
rooms including 2 suites; each with
serene views of the landscape.
Indias tourism potential is unmatched in terms of its uniqueness,
culture and heritage. The industry
has become one of the key growth
drivers for the economy generating
employment and nurturing communities.
117
listings - international
tower are 273 rooms and suites
with panoramic views and a dramatic 2-level sky bridge housing
world class restaurants and event
spaces.
Four Seasons Hotel Bahrain Bay rises from the

Arabian Sea
Bahrains burgeoning dining and
nightlife scene can prepare to
welcome another new brand in its
midst. Four Seasons Hotel Bahrain
Bay is expected to open in the capital city of Manama in early 2015.

It rises 68 stories above the Bay on
its own 12-acre oval-shaped manmade island with a sprawling layout
of restaurants, meeting spaces, spa
complex and beautifully landscaped
pools, terraces and gardens. In the
The seven dining and drinking

concepts at the property will be
overseen by celebrity Chef Wolfgang Puck, and the Hotels Executive Chef, Stefano Andreoli. Puck
brings three culinary experiences
to Four Seasons Hotel Bahrain Bay,
including his new concept re Asian
Cuisine, a modern approach to
traditional Chinese cuisine; and an
opulent 50th floor nightspot, Blue
Moon Lounge.
Festive Carvery at 25 55
Caf & Bistro in Dubai
This Christmas eve, treat your loved
ones to a special dinner buffet at 25
55 Caf & Bistro at the Dubai Mari- Ladies Night at Cabana at
na Yacht Club in Dubai. The chefs
The Address Dubai Mall
at Caf Bistro will whip up classic
Christmas favourites, while carving Every Tuesday, ladies can welcome
up choice meats.
the night with elegance and style at
Cabana at The Address Dubai Mall.
For AED 190 per person with soft
This is the lounge where renowned
beverages and AED 275 per person DJs and mixologists blend a happenwith house vintages, you can enjoy
ing dining experience with exciting
a sumptuous buffet spread of salad, beverage offers exclusively for women.
main course and desserts. Children Between 6.30pm to 1 am, women
will be charged at AED 125 per
will get 50% off on selected beveragchild. So visit this bistro between
es. Now isnt that yet another great
6:30pm to 10:30pm on 24th Deexcuse to dress up and enjoy sophisticember, 2014 and you will be spoilt cated musical beats?
for choice.
118
Ring in 2015 in style at

New York Marriott
Marquis
There is something extraordinarily memorable about bringing
in a new year at Times Square,
especially when money is not of
any consideration. The New York
Marriott Marquis is offering a
3-day Ultimate Luxury New
Years Eve package for $50,000,
which brings guests to the hotel
listings - international
(contd) via private limousine. They
will be escorted to a 2-bedroom
presidential suite, a pianist will
serenade them, whilst a private attendant will greet them with Piper
Heidsieck champagne and the chef s
selection of hors doeuvres.
In the evening, a stylist from
PRIMP Salon & Spa Services will
help them attire themselves for the
gala party downstairs in Broadway

Lounge, where theyll be seated
in the prime ball drop-view seats,
overlooking the thousands of people gathered for the big countdown
at midnight.
night approaches. Then its countdown time, when the air is filled
with a storm of confetti throughout
Times Square, as the famous Waterford crystal ball descends. The
new year starts off in the morning
with breakfast at Crossroads.
In the Broadway Lounge, theyll

have a full evening of entertainment, special buffet dinner menus,
premium bars and dancing as mid-
2015 will see the launch

of The Gainsborough
Bath Spa
The city of Bath in England is popular amongst international travelers
for its history spa and geothermal
pools. It will soon welcome luxurious The Gainsborough Bath Spa
hotel, which will be connected to
these famed geothermal pools.
The three-building wide hotel will
have Georgian faades in keeping
with the neo-classic architecture throughout the city. The 99
guest rooms and suites created
by Champalimaud Design at The
Gainsborough Bath Spa are custom
furnished, subtly referencing period
details combined with contemporary forms.

It will also have The Gainsborough Restaurant, where guests
can choose from intimate banquet
seating by the window, higher tables
for groups and casual dinners, or
quasi-private fireside tables. Seating

94 persons, diners can enjoy fresh,
uncomplicated contemporary cuisine for breakfast, lunch or dinner,
while the Private Dining Room
located adjacent to the restaurant
can seat 14 persons.
Starwoods Hotels
Launches New Keyless
App
Starwood Hotels is introducing
SPG Keyless, a keyless entry system
that allows Starwood Preferred
Guest (SPG) members to use their
smartphone as a key. Guests will be
able to check-in, receive their room
numbers, bypass the front desk and
unlock their door using the SPG
app on their phone, Starwood says.
Holiday Inn launches

Burger Theory
Hampton to open over

400 hotels in China
Holiday Inn announced it will roll

out its Burger Theory restaurant
concept in the Americas, which will
feature a bar-centric rustic design
and offer gourmet specialty burgers and craft beer. Burger Theorys
menu will also include salads, flatbreads and dessert.
Hilton Worldwide announced an

exclusive license agreement with
Plateno Hotels Group to launch
and develop more than 400 Hampton hotels in China. The first hotel
is expected to open by the end of
2015. Hamptons China portfolio
will include a mixture of newbuilds, conversions and adaptive-reuse properties. Plateno will be the
lead developer.
119
Awww..
did it have to end?
120

CaLDRON Magazine, November 2014

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November 2014

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CaLDRON Magazine November 2014

EDITORIAL & CREDITS

Diabetes is the cover story of the month as you've

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CaLDRON Magazine November 2014

Faces in this Issue

At a time when every chef is

We all know that breakfast is the most important meal

CaLDRON Magazine November 2014

Meet the team

JASWINDER SINGH | Wine & Beverages Editor / New Delhi/NCR

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CaLDRON Magazine November 2014

Meet the team

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300,000+ subscribers, 7,50,000+ reads

CaLDRON Magazine November 2014

For the Love

here are few Thai-only eateries in South Delhi/NCR

a certain comfort in the knowledge

The 56-cover Neung

intense flavours of spicy and fragrant

While most people order

fried pork belly with garlic and pepper

would make me go back, the kind

For vegetarians we suggest you go for

Price: INR 3000++ (Meal for two)

We concentrated on the mains because a lot of the kitchen prowess in

chorizo is both smoked and dried. The

dard runny yolk, a sweetish brioche

Parul Pratap Shirazi

If you are an avid

and Ricotta Ravioli (INR 430), mainly

and lightest desserts I have enjoyed

of Philly and Plum Cheesecake and

Price: INR 2000++ (meal for two)

d been reading about Mamagoto long before it made its

couple weeks later, and ordered

Of the appetizers/grills we tried

CaLDRON Magazine November 2014

Be warned, the soup

sion had Japanese spices, sesame

coconut milk, galangal and lemongrass blended beautifully. The

This was a meltingly good meat

Price: INR 1500++ (per person)

ome meals, like some places, leave one with a feeling

How many five stars allow guests

Chef Ramandeep and

Of the vegetarian options,

As a meat eater, I found myself on

with dry fruits that had amazing