Sunday, February 26, 2017

A-N-A-T-O-M-I-Z-E: Lavender and blueberry Viennese shortbread with rose petal panna cotta

By Raul Dias

Western Australia’s Swan Valley in the bucolic Margaret River region—a mere half hour’s drive from the urbs primus that is Perth—is one place that will be etched onto my foodie memory forever. For it was here, a few years ago, that I first encountered lavender in all its edible form and glory.
With everything from lavender scones slathered with butter and lavender-speckled clotted cream, to a restorative tepid lavender tea, the Lavender Bistro’s high tea service introduced me to the wonders of this fragrant flower. Once an indispensable part of the boudoirs and toilette routines of Victorian ladies, in the form of lavender-perfumed talcum powder, scented oils and other beautifying unguents, this member of the mint family is enjoying an outing like never before!
It was only late last year, when during the final course of a meal at the newly opened Australian fine dining restaurant Estella in Mumbai, did I revisit the floral brilliance of lavender. Probably paying homage to his stint in Australia, Chef Rohan D’Souza carefully crafts this lavender-redolent piece de resistance.
The lavender and blueberry Viennese shortbread with rose petal panna cotta is a simple construction of two lavender shortbread fingers sandwiching whipped cream and blueberry jam, and topped with more cream and jam, with a sprig of lavender and rosemary as the garnish. Accompanying this, is a delicate panna cotta that does the requisite ‘wobbly jig’ on the powdered sugar-dusted, ebony-hued plate.  

(This column first appeared in the 26th February 2017 issue of The Hindu newspaper's Sunday Magazine section on page 8 http://www.thehindu.com/life-and-style/food/lavender-and-blueberry-viennese-shortbread-with-rose-petal-panna-cotta/article17361291.ece)

Saturday, February 25, 2017

There’s Always Amritsar!

A food-soaked trip through the wonders of Amritsar is the perfect way to begin a (hopefully!) travel-filled year believes Raul Dias, who decided to embark on an edible pilgrimage to the veritable soul of Punjab



Pics courtesy: Lite Bite Foods

There it was, sitting quietly in the recesses of my inbox, an invite that I dare not have said “no” to. An invite to come explore the edible wonders of Amritsar on a two-day gastronomic trip—aptly named ‘Rangla Punjab’ or the Colours of Punjab—along a bunch of other food-obsessed souls and with the chefs of one of India’s leading north Indian cuisine restaurant chain—Punjab Grill taking care of us all through. With a focus on the Punjabi early spring festival of Lohri, the trip held great promises of chilly early mornings spent huddled around a fire, sipping soothing kullad chai while noshing on crisp garma-garam aloo de pronthe with lashings of white butter slathered generously over it. Add to that the lure of a city like Amritsar with its wondrous street food and the spellbinding beauty of the Golden Temple, I’d be a fool to refuse.



Day I
So, one surprisingly warm morning saw me and 18 other foodies descend upon Amritsar ready to take on any of the challenges it had in store for us—edible or otherwise! And the food extravaganza began in the bus that picked us up from airport itself as we were presented with vodka-filled golgappas that served as a de facto welcome drink-cum-snack.
Our first stop, much to our delight, was not to be at our hotel, but at a place so special that only a handful are privy to its magic. Located a stone’s throw away from the Indo-Pak border, a mere 35 km away from Amritsar on the Amritsar-Lahore road, near the villages of Daoka and Dhanoa Kalan on the Wagah border, Pul Kanjari is one of the heritage sites built by Maharaja Ranjit Singh, where he used to rest while travelling with his troops. During his reign, Pul Kanjari was an important trading center. Legend has it that the village was named after a pul (bridge) that was built by the king for a dancer named Moran who was part of the Kanjari caste. It is said that one day while crossing the canal one of her shoes fell into the water which troubled her a great deal and a bridge was constructed on her insistence. 


As it stands today, this fortress still contains a bathing pool, a temple, a Gurudwara and a mosque which were the secular concern of the Maharaja. The village has a monument built in memory of the Jawans who lost their lives in the 1971 war with Pakistan. And it was at this historic site that we sat down to a sumptuous meal featuring a virtual smorgasbord of delicacies prepared on site in Punjab Grill’s very own food truck! With everything from the creamy tava bheja, Amritsari machchi, and mutton champ for starters to mains like bhuna ghosht, lal lobiya (black eyes beans) served with a divine harra cholliya pulao amped up with accompaniments like shikar da achaar (partridge pickle) and seb da murabba our repast was fit for royalty. But to top it all off, we were treated to our very own folk music performance by the queen of the haik (a way of throat singing) singer Gurmeet Bawa and her two daughters.
After all that indulgence, our hotel back in Amritsar beckoned us with promises of hot showers and warm beds. Housed in a 250-year-old Nanak Shahi haveli of Rai Bahadur Rattan Chand’s lineage, Ranjit’s Svaasa is the perfect introduction to full blown Punjabi hospitality, as we were welcomed with bhangra dancers bringing us into the stunning boutique hotel where each room is totally different from the other.




Day II
Up early at the ghastly hour of 4am, I made my way towards experiencing something I had only dreamt of thus far. Sitting gorgeous, shrouded in the early morning fog, the Sri Harmandir Sahib—or to use its more commonly known moniker, the Golden Temple—is a sight worth getting up that early for! With its glistening, almost ethereal gold-covered exterior, the main shrine located in the middle of a pristine pond was surprisingly easy to get into with no crowds at all, much to the relief of claustrophobia sufferers like myself! After paying obeisance and getting my kada prasad blessed, I sat for a few minutes in silence taking in the serenity that’s in such short supply in one’s daily grind…
Back in time for a quickie chole kulche breakfast at the hotel, I joined the others for the activity du jour—a visit to a typically Punjabi farmstay for lunch a la khet! Around three-hours away from Amritsar is the wonderfully quaint Punjabiyat farm that doubles up as a small resort. Welcomed with tall glasses of the creamiest lassi I’ve ever had the pleasure of drinking, we then set off on giant tractors for a spin in the mustard-redolent fields. 


Lunch this time was a rather different affair in that it was a proper sit down extravaganza highlighted by wonders like a welcome drink of kalli gajjar ki kanji a fermented black carrot and mustard coolant with dishes like sukka meat, makhan wala kukkad and pathe ki sabzi lovingly served to us by Punjab Grill’s very warm, hospitable team.
As a grand curtain call to our short, yet wonderful trip, the team had planned a Lohri extravaganza replete with a gidda performance and a huge bonfire into which we had to throw bits of the sesame candy called rewri, ghajak and popcorn of all things! A live grills counter dished out everything from liver, kidneys and other assorted offal along with the more ‘kosher’ (well, for me at least!) mutton seekhs, fish tikkas and the sublime tandoori gobi.
And just like that as the year’s longest night went about its business, leaving us satiated and content as we danced the past two days’ excesses away under a canopy of a million twinkling stars…


Amritsari Goodies to Take Back Home!
* Tonnes of yummy kada prasad from the Golden Temple
* Giant, spicy dal papads
* Dried gram flour vadis that can be made into a variety of preparations
* Sesame seed and jaggery redolent ghajak and rewri sweets
* Colourful jootis for both women and men
* Finely embroidered phulkari shawls for the ladies


FACT FILE
Getting There
Amritsar is well-connected to Mumbai and to the rest of India by a network of air, rail and road travel options. Spice Jet operates a daily direct flight between Mumbai and Amritsar.

When To Go
The winter months and particularly during the festival of Lohri which takes place in January every year is the perfect time to soak in the dappled winter sun of Amritsar.  


For More Information Visit
* www.svaasa.com

www.lbf.co.in

(A shorter, edited version of this article appeared in the 25th February 2017 issue of the Afternoon Despatch & Courier newspaper, India http://www.afternoondc.in/mumbai-mix/theres-always-amritsar/article_188979)

Purple Rain—Perfect Lavender Cocktails for Spring!

By Raul Dias

Paired with everything from the rather neutral vodka and gin to a more robustly flavoured red wine, and muddled with other fragrant botanicals like hibiscus and elderflower, the sweetly perfumed lavender blossom is enjoying a turn at several restaurants and bars across the country, making a lavender cocktail the perfect springtime tipple. We bring you a serving of a few such iterations that exude lavender with every sip!  



MON CHERI
Imbued with an experimental streak when it comes to his bar, Pranav Mody the restaurant’s manager and mixologist, sends off this rather exotic looking, deep purple-hued cocktail with a generous pour of house-infused lavender-hibiscus vodka, and vanilla, along with a splash of orange liqueur and citrus mix. Adorned with a marigold flower to offset the colour, the drink is the ultimate ode to flower power.
The Sassy Spoon (Nariman Point outlet), Mumbai. Rs600




LAVENDER ORCHID
As the signature cocktail of the award winning Mediterranean restaurant and bar, this lavender cocktail—that’s the creation of Olive’s bar manager R. Dhanendran—is the refreshing sum of its Grey Goose vodka, lychee, pomegranate and lavender parts. Perfect for spring, the cocktail sees fresh lychee and pomegranate muddled together and then shaken with vodka, house-made lavender syrup, fresh lime juice and ice cubes and served in a cocktail glass with an orchid as a garnish.
Olive Beach, Bengaluru. Rs650



LAVENDER DOLL
Even Mumbai’s newest Pan-Asian restaurant seems to be caught up in the lavender maelstrom. Not only is their lavender ice-cream the most in-demand dessert, they say, but another lavender-based creation is surging up the popularity charts as well. Imagined by beverage and cocktail developer Tanai Shirali, this cocktail is made with vodka, sparkling wine and lavender and wild flowers’ extract, with the lavender’s perfume lending a beautiful, sweet-scented complexity to this libation that’s stylishly served up in a champagne flute!   
Shizusan, Mumbai. Rs625 ​ 



15 BLOOMSBURY
Drawing inspiration from their bestselling Japanese-style deconstructed lavender cheesecake, this Park Street, Kolkata restobar has now come up with a liquid homage to the springtime blossom. A potent blend of homemade flower bitters, gin, tonic with a strong hit of lavender flowers​, this cocktail is named 15 Bloomsbury, in memory of the chef and co-founder Urvika Kanoi​’s​ chef ​school address in London, which had a beautiful lavender garden that would bloom in springtime.
Bodega Cantina-Y-Bar, Kolkata. Rs295


FLORAL SANGRIA
Taking a rather bold detour from the de rigueur pairing of lavender with vodka or gin, Ema Pereira, head mixologist ‘consciously couples’ a deep garnet red wine with dried lavender blossoms for her floral version of the wine cocktail. Served up in a gin and tonic coupe, bits of muddled apple, a sprig of thyme, and fresh jasmine flowers top it off.
Theory, Mumbai. Rs550



GREEN TEA & LAVENDER MARTINI
A rather subtle mélange of decidedly Eurasian flavours, this martini is made using a special in-house green tea and lemongrass infusion, with thyme and lavender added to accentuate the herbaceous, floral notes. A splash of vodka (in lieu of gin) and lemon juice finishes it off. And just like its sangria counterpart, this martini is jazzed up with the Theory signature garnish of fresh jasmine buds and a few sprigs of thyme.
Theory, Mumbai. Rs860

(A shorter, edited version of this article appeared in the 25th February 2017 issue of the Mint Lounge newspaper, India http://www.livemint.com/Leisure/pkGcW8z5s4q0ZGThYCkXaJ/RoundUp-Lust-for-lavender.html)


Monday, February 20, 2017

A-N-A-T-O-M-I-Z-E: Chilli Tossed Tuna Poké


By Raul Dias

Kekaulike Market in Honolulu in Hawaii’s Chinatown may not be anything to write home about, with its dank, smelly interiors that reverberate with the cacophony of fishmonger calls and other assorted sounds. But within its cavernous bowels it holds a secret few outsiders are privy to. Dishing out probably the best poké on the Big Island, Maguro Bros. has a perpetual queue of prospective patrons lining up at its nondescript Formica-topped counter.
And it was there at Maguro Bros. that a few years ago I had an edible epiphany of sorts when I dug into my very first bowl of a traditional Hawaiian poké (pronounced poh-kay). Simply put, a mélange of soy- and sesame oil-marinated raw tuna cubes served atop hot sushi rice, poké is rather erroneously classified as a ‘salad’ on menu cards across the world.
Unable to find a desi doppelganger worthy of comparison, I had almost given up hope of ever tasting anything that came close to that poké. All that changed when I recently chanced upon Chef Manu Chandra’s iteration, which he serves with his own unique twist at the New York East village-style casual eatery Toast & Tonic in Bengaluru’s Ashok Nagar. Eschewing the traditional sushi rice for the short-grained and sticky Gobindobhog variety from Bengal, Chandra risks the poké purists’ wrath with aplomb.

He takes further detours by sending his rather transcendent chilli-tossed tuna poké off to the table anointed with a passion fruit and pineapple vinaigrette, a halved, beetroot-pickled boiled egg and fresh avocado cubes—all of this garnished with micro mustard greens, shards of nori (dried Japanese seaweed), fried onions and a sprinkling of the very au courant chia seeds.

(This column first appeared in the 19th February 2017 issue of The Hindu newspaper's Sunday Magazine section on page 8 http://www.thehindu.com/life-and-style/food/chillitossed-tuna-pok/article17324871.ece)

Saturday, February 18, 2017

A Serving of Nostalgia

From Gurugram and Hyderabad to Bengaluru and yes, even Mumbai, the new guard of ‘Bombay-style’ restaurants are boldly making their presence felt on India’s culinary map.







By Raul Dias

Blame it on diner apathy, owner ennui or just plain old economic unfeasibility—whatever be the reason—it’s no big surprise that the original ‘Bombay-style’ restaurant genus in Mumbai is dying an excruciatingly slow death. While its already shutters down for some of the old vanguards like Dhobi Talao’s Bastani & Co. and Brabourne, others like the dusty old Kyani and Sassasian are tottering along with an arthritic limp.
Interestingly, while that’s happening, around the country, riding the crest of the nostalgia wave is a bunch of zeitgeisty new champions of the genre. Places that are surging ahead, breathing new life into a graph that’s waning rather woefully. Places that are making it their mission to give a stylish new fillip to Irani joint edible vestiges like good old brun maska and kheema pao, along with Mumbai street food classics like dabeli and bhel puri–all laced with the right doses of nostalgia thrown in for good measure, Bentwood chairs sitting atop vintage mosaic tiles et al!
Even cities like London and New York have cottoned onto this trend with the Dishoom chain of Irani-style restaurants and Talli Joe in the former and Paowalla in the latter taking a determined bite off the ‘schmaltz-y’ pie.
Here are a few desi doppelgangers channeling the Bombay restaurant nostalgia:

GYMKHANA 91, Mumbai
Inspiration is much more than a mere 11-letter word for the people behind this spanking new, nostalgia-driven bar and restaurant located slap bang in the center of Mumbai’s de facto restaurant super hub of Lower Parel. Besides pinching the first part of its name from the uber-popular and similarly themed Gymkhana restaurant in London’s posh Mayfair neck of the woods, Gymkhana 91 has a certain ‘Old Boys Club’ look and feel to it without being stuffy and foreboding. Here, one spies—as you sip on libations like the vodka-based Rustom nu soda and the bourbon-spiked Mumbai presidency—wrought iron chandeliers that hang from a dark-lacquered oak pitched roof, cut glass cathedral windows and an eight-foot clock keeping with the old times when gymkhanas across Mumbai had a clock tower in the vicinity. The food on offer here ranges from inspired (there we go again!) egg dishes like Kejriwal toast and the whimsically named Parsi-style Rati Aunty’s chutney edu pattice, to ersatz takes on more eggy breakfast classics like Parsi akuri and Bombay’s masala omelette that are not so blithe opening acts to mains like patra ni macchi, Byculla’s chicken Russian cutlets and mutton kheema pao.

RUSTOM’S, New Delhi
A Parsi mom-n-pop gone a wee mod. That’s the perfect way to describe this smallish restaurant in South Delhi that opened a year or so ago. Run by former food writer and bawi, Kainaz Contractor and former hotelier Rahul Dua, Rustom’s may claim to go beyond the ubiquitous dhansak and salli boti offerings of most so-called Parsi restaurants. But then one is instantly drawn in by a series of Parsi clichés that take the form of vintage grandfather clocks, antique crockery cupboards and an ambient soundtrack featuring the likes of old-school classics—The Beatles, Abba, Miles Davis and the Parsi favourite Frank Sinatra! Just as you enjoy the toothsome brilliance of the maghi na cutlet and the kolmi fry, dishes like akoori and eeda cheese balls take you back to the egg-obsessed Parsi home, while others like the decidedly veggie, okra-rich bheeda ma dahi and tarkari pulao show you that there truly is enjoyment beyond meat. Non-alcoholic beverages like the milky Parsi chai and the unctuous Rustom’s hot chocolate, though anathema to the ‘mota peg’ loving Parsis, are encore-worthy.  

CAFÉ IRANI CHAII, Mumbai
Grabbing headlines a year ago for being the first new Irani restaurant to open in Mumbai in 50 years, this modest little Irani café truly is a welcome addition to the dying breed. Sitting along a tiny lane in central Mumbai’s Mahim area, Café Irani Chaii is like a shiny, new portal into a moth-eaten era, with its glass countertop bearing egg trays and large glass jars holding forth bull’s eye peppermint candy and Parle-G biscuits. Its faux Bentwood chairs, glass covered tables and mirror-paneled walls giving it more and more cred. With prices almost on par with the few old Irani cafés still left standing, its mawa cakes and brun maskas curry fond favour with the pocket moneyed school kids. Those wishing to take a trip down memory lane can indulge in dishes like the Irani zereshk polow and mutton paya soup, best washed down with a Pallonji brand ginger or masala soda, or better still, a piping hot (chipped) mug of Bournvita!

DISHKIYAOON, Mumbai
In a classic case of one copycat copying another, this year-old, BKC-located all day diner cum bar shamelessly apes London’s Dishoom quartet–which paradoxically, is itself a pastiche of many old Bombay Irani restaurants’ elements—right from its onomatopoeic name to its décor (read: faux telephone box, exposed Edison bulbs etc) and fare on offer. Here, Chef Clyde Comello takes on classic Bambaiyya-style favourites like a vada pav, transforming it into a deconstructed vada pav salad, while chakna—a beer bar favourite is sent off as a delicately plated chana chur garam, replete with a very au courant flourish of micro greens topping it. Cocktails here reinforce the nostalgic leitmotif with specimens like the filter coffee martini, gur & sugarcane mojito and the tart, tamarind-redolent Bombay to Benaras that reminds one of the bunta sodas one drank at Irani joints in the era when twitter was just another name for birdsong!

SODABOTTLEOPENERWALA, New Delhi, Gurugram, Noida, Hyderabad, Bengaluru, Thane, Mumbai
As one of the earliest torch bearers of the Neo Bombay restaurant movement, SodaBottleOpenerWala (SBOW), has over the years, metastasised into a virtual army of outposts that have sprung up in several Indian cities, with the newest and most ironic of all being readied to open its stained-glass doors in the Irani café stronghold of South Mumbai’s Colaba neighbourhood. With a decidedly eclectic Mumbai-style menu, owner and serial restaurateur A.D. Singh has made sure that SBOW’s Parsi signature dishes like berry pulao, Parsi mutton masala roast, prawn patio and chicken farcha rub shoulders with Bombay street food icons like kanda bhaji, Tardeo A/C Market Mamaji’s grilled sandwich and a Bhendi Bazaar sheekh paratha. The ‘Irani Chai Bar’ is another interesting concept, where everything from the luridly-coloured raspberry soda in bottles to the tequila-heavy Daruwalla Vimto comes heavily spiked with nostaligia. All this, in SBOW restaurants that each pay rich tribute to the quirkiness of erstwhile Irani eateries with their décor, the lynchpin of which is a take on the rather comic Bastani & Co. rules’ board emblazoned with diktat’s like “No talking to the cashier, no newspaper, no leg on chair, no combing” and such.


THE BOMBAY CANTEEN, Mumbai
Prima facie, you’d be forgiven for dismissing The Bombay Canteen (TBC), nestled in the concrete jungle of Mumbai’s erstwhile mill bastion of Lower Parel, as another grunge-obsessed, exposed-brickwork-meets-industrial-chic space. A motif that seems to be the cliché of every second restaurant that’s debuted in ‘Maximum City’ over the last few years. But take some time out to peel off its patina-rich layers, look under its
old Parsi-style terracotta floor tiles and peer through its coloured glass-accented window panes and you’ll see a core that’s deliciously refreshing and reassuringly familiar. And nostalgia is one of the main reasons why New York-based ‘Old Bombay Boy’ Chef Floyd Cardoz decided to set TBC up as a paean to his—and the city’s—past. Everything from a Kutchi dabeli bada pao sandwich and a surprisingly piscine take on bhelpuri with the seafood bhel to cocktails like the gin raspberry sharbat and tamarind whiskey shake feature on its kitschy menu that reads like an ad from a 70s newspaper. So popular is this turn, that Cardoz has now exported the concept of the Bombay restaurant to New York with his brand new Paowalla in downtown Manhattan’s trendy SoHo, that’s garnering some solid press.

(A shorter, edited version of this article first appeared in the 27th February 2017 issue of India Today Magazine, India) 

Friday, February 10, 2017

For The Food Of Love

Named after Aphrodite, the Greek Goddess of love and beauty, aphrodisiacs have been titillating our taste buds and pleasing our palates for centuries. Raul Dias lists eight such super foods, each imbued with legendary libido-boosting properties to get you into the mood. Well, it is the month of love, after all. Isn’t it?



AVOCADO
The truism “we eat with our eyes!” was probably coined keeping the sensually-shaped South American wonder fruit—avocado in mind. The soft, greenish-yellow, buttery flesh, ensconced in a rough dark green shell has garnered the reputation of being an aphrodisiac, extending back to ancient Aztec times. In fact, the Aztecs called the avocado tree “Ahuacuatl,” which translates to “testicle tree.” Modern science however, has proven that the fruit’s high levels of Vitamin E could help keep the spark alive because of its role in maintaining “youthful vigor and energy levels.” We rest our case.
Try it out here: Chilli Tossed Tuna Poke with Cubed Avocado at Toast & Tonic, Bengaluru


BANANA
Never mind what they remind you of. That would be stating the very obvious! Not only do these, naughtily-shaped bad boys come packed with bromelain, an enzyme that triggers testosterone production, but the fruit’s potassium and Vitamin B are said to elevate energy levels. However, experts believe that expecting one banana to bolster things immediately, is a tad unrealistic and that they should be eaten as part of a healthy diet to work their magic. Go on, what are you waiting for!?
Try it out here: Pearl Millet and Oat Flapjacks with Bananas, Salted Peanuts and Jaggery Caramel at 212 All Good, Mumbai



ASPARAGUS
Once again, analogies to the very obvious phallic shape of the asparagus spears are unavoidable, making it another ‘deserving’ candidate on a list like this. And just like Avocado, Asparagus is also a good source of Vitamin E, which is involved in stimulating the production of sex hormones. It also increases circulation in the genitourinary system, leading to increased sexual desire. So, should one opt for the green asparagus or the more exotic white variety? How about both? Remember, love is colour blind!
Try it out here: Miso-Glazed Chilean Seabass on a bed of Asparagus at Theory, Mumbai


CHOCOLATE
While there’s no disputing chocolate’s rankings on the popularity charts for its sheer luscious taste and sensuous mouth feel, there’s more to it than what’s apparent! It contains the chemicals anandamide and phenylethylamine (PEA), which boost serotonin levels—the feel-good hormone. Yes, that’s the very same hormone your body releases during sex. Interestingly, more than any other variety, it is the inky, cocoa-rich dark chocolate that has been shown to cause a spike in dopamine, which induces feelings of pleasure. And we have just the right one for you…
Try it out here: Sensual Bitter Chocolate Cake at The Claridges, New Delhi


COFFEE
To many, the inclusion on coffee on a list like this might seem a wee bit out of place. But the caffeine in coffee is actually a stimulant that ups the heart rate and makes the blood flow. And we all know how important blood flow is to the vital parts in question here! In fact, legend has it that Turkish people claimed coffee to be an aphrodisiac and husbands kept their wives well supplied. If the husband refused, it was a legitimate cause for a wife to divorce him. ‘nuff said!
Try it out here: The Oh! Sweet Ninja Coffee Cocktail with Vodka, Kahlua, and an Espresso Shot at Shiro, Bengaluru


HONEY
Ever looked up the etymology of the word ‘Honeymoon’? This post-marriage love vacation apparently gets its name from mead, an alcoholic beverage made from honey that was traditionally given to the new bride and groom to drink on their wedding night. Honey is packed with Vitamin B and boron, which helps regulate estrogen and testosterone levels and provides a natural energy boost. Even Hippocrates is believed to have prescribed honey for sexual vigour. Well, in that case…
Try it out here: Honey Flan with Figs at The Clearing House, Mumbai


OYSTERS
Who’d imagine these ultra-unappetising looking molluscs held a hidden secret within their rock-like shells? High in zinc, oysters have a reputation for being great for love and fertility. Researchers recently found that oysters contain amino acids that trigger production of sex hormones. The briny liquid that accompanies the critter is also said to boost the libido like no other elixir can. Viagra of the sea, anyone?
Try it out here: Broiled Oysters and Choriz in a Ponzu Sauce at The Fatty Bao, New Delhi


WATERMELON
What? That innocuous summertime refreshing thirst quencher! An aphrodisiac? Clearly, we’ve saved the most surprising candidate for last. According to a recent study, this lycopene- and citrulline-rich fruit may have a Viagra-like effect on the body, as it relaxes blood vessels and improves circulation.

Try it out here: Asian Watermelon Pop Salad at Shizusan, Pune

(A shorter, edited version of this article first appeared in the February 2017 issue of Hi!Blitz Magazine, India)

Krakow Calling!

The magical city of Krakow is one of Poland’s oldest and largest cultural strongholds that abounds with everything from history and food to some stellar museums and basilicas, discovers Raul Dias on a winter trip in and around the city that sits on the banks of the Vistula River








Pics courtesy: Polish Tourist Organisation, Wieliczka Salt Mine Archives, Chocholowski Termy and Raul Dias

As much as I pride myself on being well-travelled, having experienced almost every sort of climatic condition the earth keeps throwing at me, I’d never been privy to that magical phenomenon of the season’s first snowfall. The kind where snowflakes softer than cotton blossoms caress your cheek, transporting you straight into the pages of Dostoyevskian winter classics like White Nights…
So, imagine my sheer delight when almost as soon as I stepped outside Krakow’s John Paul II International Airport, a solitary snowflake came gliding down, and settled on my left cheek. “It’s the season’s first!” my friend and host Emilia Kubik let a by-now-delighted me know. With a welcome like that, how could my next two days in Krakow be anything but magical?

The Heart of It
As the second largest and one of the oldest cities in Poland, situated on the banks of the placid Vistula River, Krakow as a city dates back to the 7th century. And since then it has traditionally been one of the leading centers of Polish academic, cultural, and artistic life. And at the very heart of it all is the magnificent Main Square in the old city, the largest in all of Europe.
The whole district of the old city is divided into two sections by the Royal Road, the coronation route traversed by the erstwhile Kings of Poland. The route begins at St. Florian’s Church outside the northern flank of the old city walls in the medieval suburb of Kleparz; passes the Barbican of Krakow built in 1499, and enters Stare Miasto through the Florian Gate. It leads down Floriańska Street through the Main Square, and up Grodzka to Wawel, the former seat of Polish royalty, overlooking the Vistula River.
Along the route, making stops at the St Mary’s Basilica and the Museum Rynek Undergrounds are imperative to get a feel of the ancient city. The former is a Gothic edifice from where the hejnal mariacki—the city’s famous bugle call—is played every hour on the hour. One of the city’s most enduring traditions, the tune deliberately breaks off mid-melody in honour of the mythical trumpeter who was shot in the neck while warning the city of Mongol invaders.
The Museum Rynek is a rather unusual museum, I was soon to discover, in that it lies ‘buried’ below the Main Square and is the actual location of the ancient Krakow city center. The main exhibit called “In the footsteps of Krakow’s European identity”, makes use of holograms constructed by using projectors alongside fog machines and several dozen screens to recreate the atmosphere of Krakow 700 years ago.


And just like an onion, there are many myriad layers that make up the ‘Krakow experience’, a few of which lie outside the city limits waiting for the intrepid traveller to peel them back and discover the wonders that they hold within…

With a Pinch of Salt
A tourist attraction since the 15th century, the Wieliczka Salt Mine is one of Poland’s top must-visit places and one of the 12 sites entered onto the UNESCO World Cultural and Natural Heritage List in 1978. Lying within the Krakow metropolitan area and opened in the 13th century, the mine produced table salt continuously until 2007, as one of the world’s oldest salt mines in operation.
In earlier times, touring the salt-bearing realm used to be reserved to the elite. To be granted admission, you needed the consent of the king, which was only granted to a fortunate few. Fortunately for me, all I needed was a ticket and off I went discovering the wonders of the sub-terrain wonderland. The historic underground forms an impressive maze composed of 2,391 chambers and 245 km of galleries, excavated on nine levels at the depth of between 64 m and 327 m underground. The area open to the public constitutes only two percent of the entire mine.
One of the most popular sites in the mine is the miraculous Chapel of St. Kinga and to see it one must travel along the popular Tourist Route. Even our very own superstar couple Jaya and Amitabh Bachchan have done the trail!
A most extraordinary journey through the labyrinth of saline corridors, the route is a fantastic opportunity to see the most brilliant landscapes of underground chambers and discover the history and traditions of the Wieliczka mine. Going down deeper and deeper into the mine, one can visit unique places, chambers cut out in solid rock, amazing underground lakes, majestic timber constructions, genuine salt figures, and see the marvellous machines and tools once used by ancient miners. Three kilometres of meandering corridors, 800 steps descending into the mine leading 135 m underground, and at the end, you get to travel back to the surface in an authentic miners’ lift.

Thermal Indulgence!
Escape from the bustling city life of Krakow for a day, just like I did, and submit your every sore, tense muscle to the gentle, loving care that only a dip in a thermal bath can provide. As the largest thermal complex in the region, the Chocholowski Termy thermal bath is located in the town of Podhale, a few hours’ drive from Krakow en route to the scenic Tatra Mountains. Opened in June 2016, the pools in this complex are filled with curative water extracted from the depth of nearly 3,600 meters. Special attention should be paid to the healing zone, where barrels of raw, sulphurous thermal water and a thermal pool with brine iodinated water can be found. While sulphur water has positive effects on skin and circulatory system, it also aids in the treatment of rheumatic diseases and I was told that salt baths are specially recommended to people, who suffer from neurosis, insomnia and arthritis. Additionally, besides a spa, the Chocholowski Termy also has 30 pools and barrels of different size and specificity, including Poland’s first outside swimming pool filled with thermal water.

Schindler’s List?
Back in Krakow, make sure to end your sojourn (again, just like I did!), by paying homage to Poland’s ghastly past at the very well-appointed Schindler’s Factory Museum located in the old Jewish district of Kazimierz. In fact, the Academy Award-winning movie Schindler’s List was even partially filmed in this original factory building. Today, a multi-level museum packed with remnants of the past, including Oskar Schindler’s original writing desk, this place was once the location of Schindler’s factory of enameled vessels ‘Emalia’. It has been transformed into a modern museum devoted to the wartime experiences in Krakow under the five-year Nazi occupation during World War II. Here, ingenious exhibitions combine period artifacts, photos and documents with multimedia and set-piece arrangements in an attempt to create a full-immersion experience.
And that’s exactly how I would sum up my entire Krakow experience—immersive. To such an extent, that, today as I write this, I can still feel that first snowflake of winter settling on my cheek…



FACT FILE
Getting There
While there are no direct flights from India to Krakow, the best way to get there is via Munich and Frankfurt. From there, there are a number of daily flights to Krakow on airlines like LOT and Lufthansa. The super-efficient integrated tram and bus network make travelling within Krakow a piece of cake. Indian passport holders need a Schengen visa to visit Poland and the same can be obtained at the Polish Embassy/Consulate in New Delhi/Mumbai.
When To Visit
Though spring and summer are the best times to visit Krakow, with the months from March to September seeing plenty of free music concerts held in parks and other public places, the month of December is especially magical with all things Christmas-y including the beautiful Christmas Market and the giant lit up tree in the historic Main Square.
Accommodation
Krakow has an excellent selection of luxury hotels to choose from and some of the best are:
* Hotel Pod Róza (
www.podroza.hotel.com.pl)
* The Bonerowski Palace (www.palacbonerowski.com)




(A shorter, edited version of this article first appeared in the February 2017 issue of Hi!Blitz Magazine, India)

Sunday, February 5, 2017

A Slice of India!

From the bakeries of Allahabad and Puducherry to homes in Mumbai and Goa, cakes made with typically Indian ingredients like ghee and petha can be found jostling for space along with the more ubiquitous varieties, making for interesting confectionary chimeras.  

  




By Raul Dias

Incredible as it may be to believe, but until I was around 10, I thought that ghee was the only shortening agent employed in baking a cake! It was only when I began to get ensnared in the vice-like grip of a multitude of cookery shows—thanks to the satellite television invasion of the early 90s—did I discover butter as being the de facto, world’s favourite cake fat. All this, much to the chagrin of my Anglo-Indian grandmother who resolutely refused to make the switch, insisting that her spiced fruit cake could only be made with lashings of shudh desi ghee.
Thanks to the forced WWII frugality thrust upon her in the form of grocery rationing, as a young homemaker, she came up with several recipes substituting the expensive and tough-to-procure butter with the easy-to-prepare homemade clarified butter. Recipes, along with a larder of rather strange ingredients, that would remain intrinsic parts of her baking repertoire, forever.     
Speaking of strange, long before it became fashionable to add a bit of puréed pumpkin (and grated zucchini, too!) to impart a rich, moistly dense crumb to a fruit cake, my Nan would chop up bits of her favourite sweet—Agra ka petha, or sugar candy pumpkin—in lieu of the more ‘kosher’ candied peel and tutti-frutti. Along with ghee and a sprinkling of spices like sonth (dried ginger powder) and javitri (mace), she’d lovingly make her legendary fruit cake that both my mum and I have tried to replicate rather unsuccessfully over the years since Nan’s passing. 
But on a recent trip to Allahabad, I came across a version of a spiced rich fruit cake that could easily step in as a worthy doppelganger to the one I’ll sadly never savour again. Once a stronghold of thousands of Anglo-Indian ‘railway’ families, Allahabad today has barely a dozen or so left. But what they’ve left behind is an edible legacy of sorts in the form of the Allahabad Cake, which is what I discovered at Bushy’s on Kanpur Road. This modest, 54-year-old little bakery still makes a scrumptious, Indianised version of a traditional fruit cake using nutmeg, saunf (fennel seeds), cinnamon, caraway seeds, ghee and a marmalade that the person at the counter told me is sourced from Loknath ki Galli—Allahabad’s foodie haven.
The mava cupcake is another Indianised cake treat most of us grew up eating here in India. Dried whole milk or mava is the chief ingredient of the moist, eggless cake that’s flecked with cardamom seeds that go pop in the mouth when bitten into! This classic tea time delicacy has been made famous by the Irani and Parsi bakeries of Mumbai and Pune—particularly Merwan’s that has several branches in both cities and by Mumbai’s iconic Sassanian bakery at Marine Lines.
Made with copious quantities of salted butter, eggs, semolina and the main star ingredient—desiccated coconut powder—the bhaat cake is Goa’s pride and joy (see recipe). A vestige of Goa’s Portuguese colonialists, this dense, intensely coconut-y calorific treat has its underpinnings in Middle Eastern confectionary, given its remarkable similarity to the basbousa semolina-orange blossom water cake of Egypt, that is understandably bereft of the very coastal Indian ingredient—the coconut.
Another close colonial cousin of bhaat is the East Indian thali sweet that uses an additional ingredient in the form of almonds ground in rose water. And alluding to its name, this festive treat is both baked and served in an inch-high steel thali. Once ready, diamond shaped slices are cut and eaten more like an Indian mithai than a cake.
On a year-long work assignment in Chennai a few years ago, my weekends were mostly spent driving down to Puducherry, both, for bar essentials restocking, and to partake in the wonder that is the vivikum cake. Also known as the Pondicherry cake, this more-ish treat is prepared by Puducherry’s Franco-Indian Christians for Christmas, though one can find it all year round at bakeries such as La Boulangerie and Baker Street. Made with ghee (there we go again!), eggs, semolina, nuts, brandy-macerated raisins and zesty lemon peel, the alcohol in the cake helps lengthen the vivikum cake’s shelf life. Not that longevity matters in this cake… err, case!


Bhaat Cake Recipe
Ingredients
500 gm granulated sugar
250 gm salted butter
250 gm semolina
250 gm desiccated coconut powder
1 tbsp rose essence
1 tsp baking powder
6 whole eggs
200 ml water (room temperature)
25 ml water (heated)


Procedure
* Put 200 ml water and sugar in a thick bottom pan and allow to melt over a medium flame.
* When melted, add butter and allow to combine.
* Now add desiccated coconut powder and semolina and cook for five minutes. Allow to cool to room temperature in pan itself.  

* Add baking powder to heated water and pour into the cooled batter
.
* Add rose essence to batter and keep aside.
* Beat the six whole eggs till frothy and add to batter combining well.
* Line a 1kg-bearing cake tin with butter paper and bake in a pre-heated oven for 45 minutes at 180˚C.
* When cooled cut and serve on its own. 

 
--Recipe courtesy Ann Dias

(An edited version of this article first appeared in the 5th February 2017 issue of The Hindu newspaper, India http://www.thehindu.com/life-and-style/food/Cake%E2%80%99s-colonial-cousins/article17193172.ece)