Business Class at its Best

From free onboard WiFi and in-flight lounges, to amenity kits by Bulgari and Frette linen-lined plush flatbed seats, frequent flier Raul Dias lists the top business class indulgences on four of the best Middle Eastern airlines flying out of and into India. Each making it their mission to see that you’re hedonistically ensconced in the lap of luxury at 35,000 feet in the sky!

By Raul Dias

TURKISH AIRLINES
Imagine this. You’re flying somewhere over the Hindu Kush, enjoying Turkish Airlines’s legendary brand of onboard hospitality, en route from India to Istanbul in their superbly kitted out business class cabin when you decide to whip out your phone and Instagram pics of the mighty mountain range to your posse of followers on terra firma. And no, we aren’t alluding to some jet-lag-induced, mid-air fantasy! With free high speed WiFi offered to all its business class guests, joining the digital ‘mile high club’ is just a click away on Turkish Airlines. But for those who prefer to prefer a digital detox, simply sit back in your fully flat seats, put your feet up on the fixed ottoman in front of you and sip on the airline’s signature raspberry lemonade with mint or perhaps indulge in a glass of the cloudy raki—the aniseed-based traditional Turkish spirit best accompanied with a mezze platter. Enjoy your multi-course meal at any time during your flight, prepared by an onboard Skychef—another unique feature exclusive to Turkish Airlines. The Planet digital system is used for in-flight entertainment and come pre-loaded with over 350 movies and TV shows that you can also choose from and activate from the handheld control in case you’re too lazy to bend forward and tap your personal individual touch-screens. Much too lavish to be called a mere toilet, the powder rooms on board resemble those you’d find at a starred upscale hotel, with special mood lighting and a hands free sink with a large rectangular basin. Making for a great souvenir, the leather amenity kits by Furla contain everything you need to look your best for your day ahead once you land. Speaking of which, here’s a tip: just before your flight begins to start its descent, make sure you call for a demitasse of the robust, freshly made Turkish coffee along with some Turkish delight or lokum as it’s called locally in Turkey. Trust us; it’s the perfect way to end your tryst with a business class service that is up there (pun intended!) with the best of the best.


QATAR AIRWAYS
Voted the Best Business Class yet again at the 2018 Skytrax World Airline Awards, Qatar Airways puts on a spectacular show in its cozy business class cabin. For starters, your seat doubles up as your personal cocoon of bliss with its 180° reclining ability, along with privacy screens and ample stowage facilities for all your travel-related paraphernalia. Kitted out in fine Frette linen when you’re ready to sleep and bathed with soft LED lighting, the seat truly is the most comfortable business class seat in the world! With everything from sushi to typically Qatari delicacies on offer, mealtime aboard Qatar Airways is punctuated with freshly brewed tea served from individual porcelain sets. And yes, you can have your meal at any time you prefer. With up to 3,000 IFE entertainment options, the Oryx Entertainment System is a great way to catch up on that latest blockbuster. All this displayed on a one-of-its-kind dual screen interface where you can multitask. The snazzy limited-edition amenity kits from luxury luggage brands BRIC’S and Nappa Dori containing exclusive products from Italy’s Castello Monte Vibiano Vecchio are designed to keep you fresh, while the cool-n-comfy sleep suits (given out on long haul flights) give you the feeling of being invited to one big pajama party in the sky! 

EMIRATES
Your tryst with Emirates’s legendary brand of Middle Eastern business class hospitality begins a few hours before your actual flight! Confused? Well, one of the aces up the Dubai-based airlines’ sleeve is the super-convenient and supremely luxurious free chauffer service that picks you up from your home, hotel or office and deposits you at the airport—all in the cool confines of a sleek sedan. Once on board, you can enjoy a cocktail at the specially fitted lounge bar in their A380 aircrafts or sit back and enjoy a spot of Moët at your personal mini bar cubby attached to your seat, which by the way, can later be configured to transform into a fully flat bed. Served on Royal Doulton bone china with Robert Welch cutlery, your meal will be from a wide selection of regionally-inspired gourmet dishes, paired with a sommelier-curated list of six award winning wines and grand crus. And to keep you entertained, Emirates lets you choose from over 2,500 channels of the latest movies and TV shows on your personal in-flight entertainment system. Finally, making sure you reach your destination all fresh and invigorated is the gargantuan on-board vanity room called ‘The Spa’ that comes with its own shower. But that’s not all, for your in-flight comfort Emirates presents you with its divine faux leather amenity kits (in eight rotating design variants) that contain top-of-the-line Bulgari products to indulge you even further with. Trust us, high flying was never this decadent!   

ETIHAD AIRWAYS
Loathe to call it a mere business class, Etihad Airways prefers the term ‘Business Studio’ when it comes to their business class product on the A380 and 787 Dreamliner aircrafts that it operates. With a unique dovetail design, with forward- and rear-facing seats, Etihad optimises the personal space for you with direct aisle access for all fully flat seats and with convenient individual storage spaces. Perfect to socialise with other flyers is The Lobby on the upper deck of the A380 that is inspired by the intimate spaces found in boutique hotels. Another superb concept is Etihad’s onboard café where you can nosh on light snacks and a choice of teas, Arabic coffee and even hot chocolate. But for a more substantial repast, the ‘All Day’ menus that you can opt for at any time during your flight are inspired by upmarket bistros around the world and are served with your choice of fine wines… or a flute of bubbly perhaps? With one of the largest touch-screen TVs (18.5 inches) offered in any business class cabin, your entertainment needs are taken care of with a range of on-demand programs that you can listen to with noise-cancelling headsets. A limited edition amenity kit (that changes every month)—with designs inspired by some of the most vibrant cities on Etihad’s route map—contains a customised Etihad Airways LUXE City Guide along with a unisex Scaramouche + Fandango comfort kit is meant to help you stay your glamourous best. ‘nuff said!

(An edited version of this article first appeared in the 23rd September 2018 issue of The Free Press Journal newspaper's Weekend section on page 3 http://www.freepressjournal.in/travel/here-are-top-business-class-indulgences-on-4-of-best-middle-eastern-airlines-flying-out-of-and-into-india/1360926)

The Hills Are Alive…

Reveling in its lush, unspoiled natural beauty, colonial architecture and unbridled old-world charm, the hill station of Kodaikanal in Tamil Nadu is a blast from the past. On a recent weekend stay at one its newest resorts, The Tamara Kodai, Raul Dias experienced all this and much more

By Raul Dias

Kodaikanal. The etymology of this very mellifluous name has been conjecture’s favourite child ever since the Tamil Nadu hill town bearing this name was first discovered by the Palaiyar tribal people centuries ago. Interestingly, The Tamil language itself has at least three possible interpretations of the name ‘Kodaikanal’ where it can mean “place to see in summer”, “the end of the forest”, or “forest of creepers”. But one thing is clear from all three: they all infer in some way or form to a fecund place that’s worth the rather arduous uphill journey from the plains of Madurai below. Never mind the nausea-inducing 21 hairpin bends one encounters en route!

Blast From The Past
And that’s exactly what a group of canny American missionaries and British bureaucrats did in the mid-18th Century. In 1845 to be more precise, they saw this lush, temperate haven as a refuge from the hot temperatures and tropical diseases—particularly the dreaded Malaria—of the plains below. They first sent up their women and children while they continued to build houses and churches in a unique mélange of architectural styles that married the American aesthetic with the English country cottage style. In fact, the old St Peter’s Church that once stood in the now-derelict cemetery along the town’s Lower Shola Road was said to be built with both Anglican and Catholic elements in its architecture with a roof made from repurposed tin, salvaged from the empty biscuit tins that the children ate from.
Legendary for its six colonial style bungalows, the first two of which Sunny Side and Shelton—built by six families of American missionaries from Madurai with the help of an Englishman, Mr. Fane—are very much still in existence a little farther down the road from the cemetery. But it is one of the remaining four, Baynes bungalow that had the most relevance to this trip of mine.

Restored Glory
In May 1860, a certain Father Louis Saint Cyr stayed at Baynes bungalow and was so charmed by it that by 29 September he had bought that place to use as a rest house for the members of Christ Church. The bungalow was renamed La Providence in honour a lady patron who donated Rs. 20,000 for the reconstruction of the bungalow, after her sick daughter was cured post a stay at Baynes.
Today, as it stands, La Providence née Baynes bungalow has been christened The Tamara Kodai and was launched as a plush resort hotel in May 2018. With its 53 suites of French provincial design, The Tamara Kodai was established through the restoration of La Providence and an expansion that took place staying as close to the original colonial style of architecture as possible. True to the Tamara philosophy of ‘Sustainable Good Life’, this resort too was built sensitive to the surrounding environment, using efficient and sustainable design, and respecting the importance of the building and its history.
The resort offers world-class dining experiences at several spaces, including a French-styled dining restaurant called Bistro 1845. The appropriately named La Providence, an all-day dining restaurant that is housed in the former chapel, and 24 hour in-room dining services completes the wonderful F&B offerings here. The resort also provides conference facilities, a ballroom accommodating more than 200 guests, and a crèche for guests with young children. Wellness facilities will include The Elevation Spa, Yoga lounge, a fitness centre, and Kodaikanal’s only temperature-controlled swimming pool and pool lounge called Levinge Lounge.

The Kodai of Today
As one of the cleanest places I have every come across in India with a strong Christian population and a profusion of churches, including the La Salette church that shares a wall with The Tamara Kodai, this hill station is a little spot of paradise nestled in the Palani Hills. Famous also for its boarding schools, one can often spot their well-dressed students out for an evening walk along the paved banks of placid man-made Kodaikanal Lake—that was created by Sir Vere Hendry Levinge in 1863—or picking up tuck box supplies at the many candy shops that dot the town’s Seven Junctions chowk.
Just east of the lake and 500 metres from the bus stand is the well-maintained botanical garden called Bryant Park. The park was planned and built in 1908 by a forest officer from Madurai, H.D. Bryant, and named after him. With 325 species of trees, shrubs and cacti, the park abounds with flowers during the peak season. A large section is also dedicated to nearly 740 varieties of roses.
Another place of interest is the one kilometer-long, winding Coaker’s Walk. Constructed by Lt. Coaker in 1872, the walk is a paved pedestrian path running along the edge of steep slopes on the southern side of the town. The walk, winding around Mount Nebo, starts in front of the Van Allen hospital, running parallel to the Van Allen Hospital Road, and joins the main road beside the 200-year-old St. Peter’s Church, providing a panoramic view of the plains. On a clear day one can view as far as Dolphin’s Nose in the south, the valley of the Pambar River in the southeast, Periyakulam town and even the city of Madurai.


FACT FILE

Getting There 
There are daily direct flights, buses and trains from most Indian cities to Madurai. From Madurai, the uphill journey by road gets you into Kodaikanal in under three hours.

When to Visit
Thanks to its cool climate, Kodaikanal is a great all-year-round destination with a daily average temperature of around 17˚C. But for a real taste of the crisp winters, make sure to head there from November to February when a veil of mist shrouds the entire town and the need for an evening bonfire is imperative!

Accommodation
Offering stunning vistas, unrivalled beauty, attentive service and overall old world charm, the brand new The Tamara Kodai is an excellent choice of residence when in Kodaikanal. Visit www.thetamara.com/kodaikanal-resort/ for more information.

(An edited version of this article first appeared in the 9th September 2018 issue of The Free Press Journal newspaper's Weekend section on page 3 http://www.freepressjournal.in/travel/kodaikanal-this-serene-hill-station-in-tamil-nadu-is-a-blast-from-the-past/1352142)

A Serving of Diversity

With a cuisine that’s heavily influenced by a mish-mash of exotic flavours, both indigenous and colonial, South Africa has a lot on its platter…literally! 

By Raul Dias 

From the Dutch-influenced, meaty excesses of a typically Afrikaner braai grill-a-thon to the ingenious underpinnings of the decidedly Indian bunny chow and a whole lot more in between—including vigorous nods to the Far East—the cuisine of South Africa is a true reflection of the country’s ‘Rainbow Nation’ epithet. All this, with plenty of exotic tastes—both indigenous and colonial—thrown in for good measure.

Thrill of the Grill   
Loathe to call itself a barbecue (which is a mere sauce condiment in South Africa), a traditional braai is a garden grill out that’s hosted by almost every family in the country come summer. Adapted by the former Dutch colonialists, the Afrikaners, from the ancient technique of grilling and roasting freshly hunted meat by the country’s indigenous Khoisan people, a braai is all about generously cut beef steaks basted with the fruity monkeygland sauce along with juicy pork ribs, lamb chops and sausages, among other callously carnivorous offerings.
With its own set of rules, a braai might seem like an outdated, misogynistic ritual where the grilling of meats on the braai (as the actual coal-lit grill is called) is the domain of the man of the house, while the women take care of the side dishes and desserts. And not to mention anathema for most vegetarians, with the odd salad and dainty cheese-tomato-onion grilled sandwiches called braai broodtjies thrown in as a sort of feeble ‘peace offering’, as it were.
Known multifariously as pap, phutu or mieliepap, and providing the roughage to the braai spread, pap is a hearty, traditional African porridge-meets-polenta-like dish. Made from coarse corn meal boiled in hot water with butter and salt, it is often served with a sweetish, relish-like sauce called chakalaka made with tomato and onion, with bacon, cheese and corn kernels added to provide some additional heft to it. In some parts of South Africa, particularly among the Sotho-Tswana people, it is simply known as ting and their version is a sorghum-based pap that’s got a tangy hit to it thanks to it being fermented for two days before serving.
No braai can ever be complete without a couple of lamb sosaties thrown onto the grill. Similar to kababs or shashliks, sosaties are cubes of meat alternated by a dried apricot and a strip of bacon, all fastened onto tiny wooden skewers with a generous sprinkling of curry powder and turmeric in their mXarinade giving them a nice Indian zing.

Colonial Connections
Speaking of India, the city of Durban in South Africa’s Eastern KwaZulu-Natal province is not just home to the country’s largest number of people of Indian origin, but also for the fiendishly popular dish called bunny chow. An ingenious 19th Century invention of the indentured Indian sugarcane field workers, who found a canny way of carrying their lunch curries to work in hollowed out loaves of breads without spilling them, bunny chow today sees many iterations. With unctuous curries of meat, chicken, beans and vegetables all ensconced in fluffy loaves of white bread. And it is this quarter loaf of bread that has also resulted in bunny chow’s more colloquial moniker of kota (quarter) as Durbanites call their favourite any-time snack.
Also doing well to reference South Africa’s Indian connection is the roasted coriander, black pepper, nutmeg and cloves spice blend that goes into the coiled beef-lamb-pork boerewors sausages that have originated from the traditional (and less spicy) Dutch verse worst sausages. A dried version of boerewors called droëwors are popular South African game time snacks to munch on.
Another immigrant group that has greatly influenced the South African palate are the Cape Malay people of Cape Town who came from Indonesia along with the Dutch East India Company. With its fluffy, savoury egg custard top and its raisin-cinnamon-curry powder spiked minced lamb base, the Cape Malay baked dish bobotie is based on the traditional Indonesian bobotok which is a steamed dish of minced fish and coconut milk.
A delicious relic of South Africa’s Cape Dutch lineage from the country’s Western Cape region, malva pudding with its perfectly moist with a gooey center is always drenched in vanilla custard and served warm. Another dessert favourite is the cinnamon- and nutmeg-dusted, fried doughnut-like twisted Afrikaner-Cape Malay pastry called koeksisters. A great way to punctuate a typically South African feast that’s truly from here, there and everywhere!

(A shorter, differently edited version of this article appeared in the 8th September 2018 issue of the Mint Lounge newspaper, India on page 10 https://www.livemint.com/Home-Page/v2domOLNFSajuEmS4YQzXL/Cape-of-feasts.html)

Goa’s Best Kept Secret!

Neatly tucked away from the typically touristy North Goa scene, the idyllic village of Assagao is fast becoming a magnet for those seeking a little off-the-beaten-path kind of holiday action with its quaint B&Bs, design stores and eclectic dining options.  

By Raul Dias

To say that serendipity was at play when the charming North Goa Village of Assagao was first discovered would be putting way too mildly! Legend has it, that a prince whence lost in the dense, hilly forest after a bout of hunting, upon hearing the early morning crowing of a rooster, heaved a sigh of relief and uttered the words “assa re ganv!” or “there is a village, after all!”. This lead to the name Assagao, which is often supplemented by the moniker ‘Land of Flowers’ that the locals fondly call their village, due to the abundance of flora. Particularly the bright orange flame of the forest flowers, the trees of which can be found everywhere one looks.
Devoid of the hustle and bustle one has come to expect of its neighbouring tourist hot spots of Anjuna and Vagator, Assagao is fast becoming the de facto hub for all things artsy and creative with its quaint B&Bs, design stores and dining options—all of which spell out the word ‘eclectic’ with a capital ‘E’.
We bring you four ways to make the most of your time in this tiny piece of paradise: 

Do
A great way to get introduced to the wonders of Assagao—from its magnificent colonial Portuguese-style homes to the beautiful Church of Saint Cajetan—is by going on a 4km-long heritage walk with Felly Gomes’ Heritage Walks (www.livehappygoa.com). Conducted under the aegis of the Live Happy NGO that’s working on a sustainable village model of Assagao, this walk has locals explaining their village’s history and stories, while offering you a taste of goodies like Goan sweets, organic herbal tea and kokum juice.
How about infusing a bit of live music into your Assagao stay? Then the guys at The Assagao Mehfil (www.assagaomehfil.com) have just the thing for you. Since 2013 Chinmaya Dunster, a renowned World Music maestro, and Sandeep Srivastava, singer and composer, have been hosting monthly live music concerts at the uniquely Goan Hotel Astoria in the village. Performances here range from sufi invocations to jazz nights. 
For all you nature lovers out there, do visit Rosie and Peter’s Assagao Kitchen Garden and Food Forest (www.facebook.com/RosieAndPeter) to learn how to cultivate your own food. Equally wonderful is a day spent at Apurbai Farms (0832-2268822) to get a bit of organic farming into your lives.

Shop
Retailing a range of sarees as well as bags, jewellery, homeware and apparel from 10 states, across India, the Red Brick Shop (www.redbrickshop.com) located at Bouta Waddo is an Assagao icon known for its ethically sourced products that don’t cost the earth! For a more upscale shopping experience visit 6 Assagao (0832-2268228) that stocks both artisanal jewellery and designer threads housed in a beautifully restored 100-year-old mansion. Make sure you pop into People Tree housed in the same mansion for home furnishing and objet d’art. As one of India’s first design collectives that set up shop nearly 25 years ago, 6 Assagao focuses on ethical design and eco-fashion across India.

Eat
A third angle of the 6 Assagao triangle is the very popular restaurant Gunpowder (0832-2268091 / 0832-2268083) that’s also housed in the same multipurpose space. Here, expect to nosh on regional Indian dishes like backwater prawns and zesty mushroom black pepper fry, alongside South Indian staples such as egg appams.
For an eclectic mix of cuisines ranging from hearty Mexican to chic San Franciscan and from exotic Asian to down-home Indian, have lunch at Ruta’s Roadhouse (www.rutas.in). A cute little day-only restaurant, located on the border of Assagao and Anjuna and started by two returnees from San Francisco, this is where you will find honest, wholesome comfort food.
For a few pre-dinner drinks, try out Soro (091-9881934440). Meaning alcohol in Konkani, Soro bills itself as a local village pub where you can catch up on the village gossip with the locals. Though it is a seasonal restaurant, that operates from October to February each year, Villa Blanche Bistro (www.villablanche-goa.com) is the perfect place for those languid Sunday brunches spent gorging yourselves silly on grilled calamari and sorpotel with soft poie bread!
To cool off after a particularly indulgent Goan meal, order in some frozen treats from Hice Cream (091-9867691483). Here, you will find artisanal ice cream concoctions dispensed in jars. Try these for starters: Shiver Me Timbers (rum-and-raisin) and the super popular Whiskey Rock-a-Roller (Jack Daniels alongside organic cocoa).

Stay
Assagao has a superb selection of both hotels and B&Bs to choose from when planning a stay. For a charming experience of staying in a beautifully restored historic 200-year-old Indo-Portuguese mansion, book yourselves into the five-bedroom The Villa (www.airbnb.co.in). This Airbnb listed property is made up of two distinct living zones: the main historic structure called The Villa and the more modern pool-side garden bungalow called Villa Jardim. All this is spread over one and a half acres of manicured gardens and comes with its own pool!
Equally well-appointed is the artfully decorated Sunbeam (www.justjivi.com), the home of stylist Jivi Sethi that he rents out. Flags, crosses and stone Kalinga lions guard and herald your entrance to the main courtyard of the house that has two sumptuous bedrooms along with a living room and a dining room.
Situated on the west side of Assagao, facing the rice fields with Anjuna’s St. Anthony’s Chapel as a background, 30 Assagao (www.30assagao.wordpress.com) has three bedrooms, two bath-rooms, a large living room, dining-hall and an American style kitchen. Housed in a 4,275 sqm large estate that has a coconut plantation along with mango trees this place is perfect for a large family vacation—Assagao style.

(An edited version of this article first appeared in the September 2018 issue of  Go-Getter, the in-flight magazine of Go Airways) 

Dessert 2.0

Once relegated to being merely functional, end of the main meal sweet closing acts, desserts today have upped their ante. And how! Be it with their unusual ingredients or totally outré presentation styles, they truly are out there. We’ve curated a list of six of Mumbai’s most fantastical desserts that have been elevated from the depth of being “just desserts” to edible pieces of art. 

 

By Raul Dias

Zen Pebbles at Typhoon Shelter
Designed to befuddle the diner—what with it being served together with a few real pebbles—this faux pebble dish is pure, undiluted drama on a platter. Accompanied to the table by a burning sage leaf bouquet, this dessert is conceived by dessert chef Solanki Roy and is available at Mumbai’s brand-new Sichuan-Cantonese cuisine restaurant, Typhoon Shelter. With her training in the weird-n-wacky approach to food at the über-experimental Gaggan Bangkok where she worked earlier, Chef Roy merged traditional flavours with a refreshingly contemporary approach to bring out this brilliant dessert. So, here we find two distinctly flavoured ‘pebbles’: one filled with a creamy caramel-vanilla mousse and the other with a hazelnut crunch. Both are then coated in a melted white chocolate exterior. The marble-like swirls on the pebbles are courtesy of a colour bath that they are dipped into and left to dry. And voila! You have in front of you one of Mumbai’s, nay, India’s most bizarre, yet yummy desserts.
At S-3, Second floor, Skyzone, Phoenix Mill Compound, Lower Parel, Mumbai-400013
Call 022-49193100
Cost Rs 1,195

The Levitating Dacquoise at Izaya
Literally gliding all the way to your table, this totally wacky dessert at Mumbai’s hip-n-happening Thai-Robata restaurant Izaya, makes a dramatic entry alright. Enough to have the whole restaurant stop in its tracks and gawp! The Levitating Dacquoise—sitting pretty in a glass bowl—hovers gently above a black plastic base, all thanks to the quantum mechanical effect called diamagnetism. Here, an applied magnetic field, both, at the base of the specially made glass bowl, and atop the black base stand, creates an induced magnetic field in the opposite direction, causing a repulsive force which makes the bowl levitate. The dacquoise itself is a super light confection that is made up of Belgian Callebaut chocolate, Normandy Chantilly cream and Mahabaleshwar strawberries (when in season). A garnish of small almond meringues, edible nasturtium flowers, micro greens and gold leaf finishes off this almost-theatrical production with a flourish.   
At NCPA, Gate No. 2, Nariman Point, Mumbai-400021
Call 022-22821212
Cost Price on request

The Godfather at The Runway Project
A signature of the menu at the super stylish The Runway Project restaurant, the equally stylish The Godfather dessert is a great trick on the senses. Inspired by the cult classic movie The Godfather that left an inedible mark and made an iconic fashion statement in the man’s world of style with slicked back hair and dark suits, the look continues to create a stir even today and, on your plate, too! So, what you have here is a dark Madagascar chocolate edible cigar-like shell that’s filled with a coffee cremeux and almond brittle tiramisu-center that opens with a waft of hickory smoke. The dessert comes with a real label of a cigar customised for The Runway Project to be carefully removed before indulging into it. The pleasure of smoking a ‘cigar’ while indulging in your dessert, now that’s The Godfather for you.
At 462 High Street Phoenix, Phoenix Mill Compound, Lower Parel, Mumbai-400013
Call 022-49151000
Cost Rs 575

Black Marble Sesame Cheese Cake at Foo
Cottoning onto the black coloured food craze that has gripped the world of fine dining across the globe, this brand-new, Asian-style tapas restaurant—Foo—shows off its experimental side with this dramatic-looking, blackish-grey dessert made using a very traditional Asian and Indian sweet ingredient—sesame. Giving a fillip to the classic cheesecake, the black marble sesame cheese cake is the sum of its cream cheese, black sesame paste, and sour cream parts. Keeping the presentation simple, to let the rather non-conformist colours of this dessert show up, it is served atop a stone platter, with almond crumbs, a scoop of vanilla ice cream and a seasons sauce made out of mascarpone, sugar, cream and sesame paste drizzled all over it.   
At Phoenix Mill Compound, High Street Phoenix, Lower Parel, Mumbai-400013
Call +91-8657407773
Cost Rs 350

Zen Forest at The Fatty Bao
Images of a moss-covered forest floor—gnarly twigs, et al—in autumn come to mind the minute this beautifully presented dish is put in front of you. Reflective of nature in all its pristine beauty, Zen Forest, a hot favourite at the pan-Asian restaurant The Fatty Bao, is a rather complex creation. As beautiful as it is to look at, the dessert takes even better. An amalgamation of multiple elements that come together perfectly on a platter, here, each element offers something special. The green tea moss and chocolate give a bit of sweet and bitterness, the yuzu parfait imparts a refreshing citrus favour, black sesame sponge and white sesame nougatine give the nuttiness and crunch element to the dessert. Whereas the bright pink-coloured beetroot sorbet along with the black pepper sorbet give it an earthy taste. Micro-greens round the dessert off, giving it a fresh herb-y taste.
At 2A, Trade View Building, Kamala Mills Compound, Lower Parel, Mumbai-400013
Call 022-62371500
Cost Rs 265

Tres Leches With Goat Milk Panna Cotta at Luna
This pretty-looking deconstructed version of the traditional Latin American, three-milk dessert of tres leches served at Luna, the European fine dining restaurant at The St. Regis has plenty of dramatic twists to it. To begin with, as mentioned before it is a deconstructed iteration which means that its butter cake-base is soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream and scattered all over the platter and not grouped together as in the traditional version. But here’s the most interesting twist, the milk that we’re alluding to is not any ordinary milk, but the tangy, much-acquired taste of goat’s milk. This takes the form of a wobbly panna cotta that is accompanied by granules of dehydrated 6% fat milk, a milk espuma and a milk micro sponge. The garnish is that of a shard of crystallised sugar, berries and micro greens.
At The St. Regis Mumbai, 462, Senapati Bapat Marg, Lower Parel, Mumbai-400013
Call 022- 61628422
Cost Rs 950

(An edited version of this article first appeared in the September 2018 issue of  Go-Getter, the in-flight magazine of Go Airways) 

(Pop) Corn Stars!

Popcorn, the all-time favourite go-to cinema hall snack is getting a major image overhaul these days at restaurants, bars and patisseries across the city, finding itself in everything from cocktails to cakes and a whole lot in between

By Raul Dias

Monk E Corn 
Never mind the rather wacky name, this drink at the Pickle & Pint restobar champions a very unusual cocktail ingredient like popcorn with great aplomb along with another much-loved rum brand. So, what we have here is a melange of Old Monk rum, popcorn syrup, apple juice, lime and aromatic bitters all shaken together and served in a chilled crystal old fashioned glass, garnished with its raison d’être ie. popcorn and an apple slice to add more texture. “Popcorn and Old Monk are two crowd favourites. Popcorn is an ingredient that one can play around really well and so when rum is infused along with it, it makes for a rather unusual cocktail that brings in that classic movie theatre nostalgia”, says Mitesh Pawar, the bartender at Pickle & Pint, who also mixes up another popcorn-based vodka cocktail called the Willy Wonka.
At Paradise by Tunga, P16, Central Road, MIDC, Andheri East.
Call 67898944/678898900/9930374565
Cost Rs 295++

Chocolate Caramel Popcorn Cake
This stunning looking speciality cake at The Oberoi Patisserie brings to fore the delightful balance of sweet and savoury with every bite.  Here, the highlight is the Tarta Caprese sponge cake that’s layered with unctuous chocolate marquise, raspberry confit, the star ingredient aka. caramel popcorn and a mirror-like chocolate glaze. Caramel popcorn adds the surprise element of texture and helps maintain a fine balance of savouriness that elevates the flavour profile of the cake. “Anybody can make you enjoy the first bite of a meal, but only a pastry chef can make you enjoy the last,” says pastry chef Prashant Sabne at The Oberoi Patisserie. “It is with this continued endeavour to bring our guests exquisite culinary experiences, that my team and I continuously research and innovate, staying firmly rooted to familiar tastes and classics such as this popcorn cake”
At The Oberoi, Nariman Point.
Call 66326245
Cost Rs 2,500++ per kilo

Chocolate Pot de Crème with Salted Caramel Popcorn
The lip-smacking sum of its rather unusual salted caramel popcorn and lemon-poppy olive oil cake parts, this layered dessert served in a clear glass pot is a textural treat. The light-as-air chocolate mousse, crumbly cake, silky caramel and then crunchy salted popcorn all add to the dessert’ edible and visual brilliance. “Without the popcorn this would be just another chocolate dessert, which although delicious, isn’t quite as unique! The salted caramel popcorn adds crunch, surprise and a play of textures, which is so critical in any dessert,” says Dheeraj Varma, the head chef at Monkey Bar.
At Summerville, Junction of 14th & 33rd, Linking Road, Bandra West.
Call 26005215
Cost Rs 270++

Popcorn Old Fashioned 
Besides its name, there’s truly nothing ‘old fashioned’ about this popcorn cocktail served at The Quarter at the city’s Royal Opera House. Try fashionably modern and very avant-garde instead! Here, popcorn is infused in bourbon and left to macerate for 24 hours. It is then strained using a muslin cloth and mixed with just simple syrup and served on the rocks in an etched crystal glass with a small side of popcorn fastened onto the glass with a tiny wooden clip. “The idea behind the Popcorn Old Fashioned was to create something that’s a little sweet and a little salty for a perfect cocktail starter. We serve it with a side of butter salted popcorn to whet the appetite. The bourbon used in this cocktail is infused with popcorn for 24 hours giving it that wonderful buttery fragrance”, says Nikhil Naik, The Quarter’s bar manager.
At Royal Opera House, Mathew Rd, Opera House, Girgaon.
Call 8329110638
Cost Rs 700

Caramelised Popcorn with Crispy Bacon
This dish of a bed of caramelised popcorn with crispy bacon sitting atop it, that’s part of the new café menu at the Asian restaurant Hello Guppy, is one of those dishes that defy both convention and definition. Is it a snack? Is it a dessert? The mind questions when a birch wood bowl of this dish is put in front of you. But then you realise that it doesn’t really matter as it makes for the perfect indulgence for any time of the day. “Popcorn as a food is loved by everyone and can be enjoyed at any time of the day. Interestingly, in Japan it is found everywhere—except at movie halls! I was therefore inspired to create a dish that uses popcorn as a key ingredient, since it is so ubiquitous in Japan,” says Vikram Khatri, the executive chef at Hello Guppy.
At Ground Floor, Godrej-BKC, G-Block, BKC.
Call 26534720
Cost Rs 199

(An edited version of this article appeared in the 3rd September 2018 issue of the Mid-Day newspaper, India on page 22 https://www.mid-day.com/articles/pop-corn-stars/19763193)

A-N-A-T-O-M-I-Z-E: The Godfather ‘Cigar’

By Raul Dias

Ever since it first created a cinematic blitzkrieg in 1972 with its premier installment, Francis Ford Coppola’s cult classic film noire trilogy aka The Godfather—based on Mario Puzo’s novel of the same name—has been pop culture’s favourite poster child. Influencing everything from the slick fashion trends of stylised, pin-striped suits and gelled back hair, to setting the stage for future ‘mobster themed’ productions like GoodFellas and Untouchables, this is one iconic film series that has spawned several “me, toos”!   
And as is amply evident from both its rather telling name and its dark, gritty appearance, this deceive-the-eye dessert is another such homage. Made to resemble a lit cigar, the post-dinner treat is part of the dessert menu at Mumbai’s The Runway Project restaurant. Presented with great flair and drama, the equally stylish The Godfather ‘Cigar’ dessert is a great trick to the senses.
So, what you have here is a cigar-shaped, cylindrical shell made from dark Madagascar chocolate that’s filled with a coffee mousse-like crémeux with an almond brittle and tiramisu-center. Brought to the table with befitting ceremony, ensconced in a wooden cigar box, accompanied by a waft of the woodsy hickory smoke, this dessert is drama incarnate.
Completing the whole cigar-effect, the dessert even comes with an actual, customised cigar label encircling it that’s to be carefully removed before tucking into. The pleasure of ‘smoking a cigar’ while indulging in a scrumptious dessert, now that’s something to ‘die’ for!

(This column first appeared in the 2nd September 2018 issue of The Hindu newspaper's Sunday Magazine section on page 8 https://www.pressreader.com/india/the-hindu/20180902/283429192442108)

Sausagefest

By Raul Dias 

Flavours of the World at Oktoberfest
Over the last couple of years, one sees an interesting food trend emerging out of the mighty tents at Oktoberfest. One that embraces world cuisine with all its might, making the following dishes bona fide Oktoberfest staples and not just exotic flavours of the season:

* Doner Kebab-What the world knows and loves as shawarma, the Germans call doner kebab. This new, Middle East-originated, Oktoberfest favourite contains rotisserie-style grilled strips of meat called gyros ensconced in a warm pita bread along with lettuce, onions and tomatoes, all slathered in a garlic-y mayonnaise-like sauce called thum.

* Paella-What’s not to love about this fragrant, saffron-perfumed rice preparation studded with bits of seafood, chicken and vegetables like peas and sweet bell peppers? And concurring with this estimation of the Spanish dish are the hordes of people that line the many stalls at Oktoberfest waiting for a bite of the festival’s favourite comfort food.

* Burritos-Though not traditionally Mexican, this Tex-Mex dish—which is the sum of its tomato rice, salsa, refried beans, guacamole, cheese, sour cream, hot sauce and roast meat parts, all wrapped in a flour tortilla—is perfect for soaking up all that post-revellery alcohol! 

(An edited version of this article first appeared in the September 2018 issue of Jetwings International in-flight magazine of Jet Airways http://www.jetairways.com/EN/IN/jetexperience/magazines.aspx)