tag:blogger.com,1999:blog-24878801847729722412024-03-13T18:26:26.808-07:00Devraj Halder : tasting-notesDevraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-2487880184772972241.post-29736329322879319792013-07-25T22:55:00.002-07:002013-07-26T01:08:46.240-07:00The Pakistan Courtship<div dir="ltr" style="text-align: left;" trbidi="on">
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<b></b></div>
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<b>Recently I happened to read a bit
about the cold war days between USA and the then USSR and couldn’t help draw a
comparison between the American success and emergence as a super-power vis-à-vis
the abject failure of India, post independence to match up horns with the developed nations
despite availability of rich resources. The cat and mouse game for superiority
and survival between the two super powers lead to empyrean technological and
comprehensive advancements. While in India we had our intellectual challenges
pitted only against our kin turned foe, Pakistan.</b></div>
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</b><br />
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<b>It was never a battle among equals
but India like a bullish elder brother revelled in gleeful celebrations at every
trifling win over their propagandist arch rivals. Evidently we lost our way, we
failed to see the bigger picture, we mitigated our potentials and never drove
our intellects hard enough and abreast quantum technological and academic advances
the world over. So then, what is the fuss all about. It is the big Pakistan
dream or rather its lustful atrophy gone sour. The two countries have romanced
with a dagger, close to a century now towards a mutual spiralling downfall. </b></div>
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</b><br />
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<b>I view the present economic and
ethical conditions on either side of the frontier with anguish and wonder the
need for such wasteful animosity. </b></div>
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<b>I once happened to be at the
epi-centre of a culinary exchange program appropriately coined then as the
‘Samjhauta Express’ between the two cousin countries. Along with great food
there was great bonhomie. We had two great chefs come over from Lahore and
treat us to some spectacular display of an estranged cuisine. The semblance was
astonishing. It was like two sides of the same coin. This was the real romance
and here the point of convergence were our cuisines. </b></div>
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<b>The conversations over our
spirited meals together were guarded at first and fluid subsequently. We
spoke of the cuisines of Balochistan, Khyber, Makran, Sindh, Punjab and surely
enough about Kashmir. The karahi and handi preparations are significant dishes with
meat and vegetables alike. The Peshawari karahi and chapli are traditional,
robust and aromatic preparations. The kofta, keema, korma, karahi and kebabs
are culinary corner-stones of the historical spice-trail, I find so enchanting
in the cuisine of Pakistan. It is not that we are unfamiliar with any of these
culinary masterpieces created with care over fire in a cooking vessel or a
skewer but curiosity and estrangement makes them even more desirable and
special. There re-surfaces the romance once again!</b></div>
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<b>While on the subject of food (
which I take liberty to discuss amidst the myriad internal turmoil within the
two nations) the hypothetical barriers dissipated. The emotional bonding was
tangible under an undercurrent of bereft. </b></div>
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</b><br />
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<br /></div>
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<b>The divide and rule policy
employed by the British still has the two nations divided, divided at the head
but not at the heart. This compulsive divide may remain forever but it is for
us to understand what that destines us to. Our measly state of internal affairs
suits the larger schemes of the other side of the world to keep two highly
resourceful countries down and trodden. </b></div>
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</b><br />
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<b>While I take the softer route the
food route which would always bind us together, during this significant exchange
of matters of the heart we spoke about the sikanjabeen, sheermal, taftan,
pakoras, samosas and halva-puri to the gulabi chaai, sherbet and hand made ice
creams. The aloo-gosht, darbari sole fish, pasandey, paaye, sultani daal were
memorable preparations. The chicken jhalfrezi, balochi, balti, dopiaza, tasted
rich and rather different. The beef nihari was rustic and the saag familiar. <span style="mso-spacerun: yes;"> </span>The discussions on Muhajir or the cuisine of
the migrants from various parts of India and its amalgamations were absorbing. Certain
preparations were interesting with decorative names, pulao dilruba, shan bihari
kebab and fauji keema.</b></div>
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<b>Dal kebabi and Gulati; ghee,
fried milk solids and rice dessert were impressive. <span style="mso-spacerun: yes;"></span>The Sindh biryani, tahiri and pulao tasted
nostalgic. The desserts seemed to have arrived from the popular corner halwai
shop and tasted exquisite with the realisation that the gulabjamun, kheer,
zarda, halva, shahi tukda, actually came from beyond the Wagah border. </b></div>
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</b><br />
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<b>The waft of the fragrant <i style="mso-bidi-font-style: normal;">itar</i> was playing on our mind weeks after
our colonial cousins were gone.</b></div>
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<br /></div>
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<span style="color: purple;"><b>By :</b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: purple;"><b>Devraj Halder </b></span></div>
</div>
Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-82762579963811235072013-05-19T05:03:00.000-07:002013-05-19T05:03:12.484-07:00Who shrunk my food !<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Just how exotic are exotic cuisines today. You surely don’t need to
travel half-way around the globe to savor them.</b></div>
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<b>They are so alarmingly near that it does take quite a bit of the zing
off the exotica-factor !<o:p></o:p></b></div>
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<br /></div>
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<b>World-food has just shrunk, well who shrunk my food !<o:p></o:p></b></div>
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<b>Exotic cuisines derive from their rarity, awesome facts and the mammoth
stretch it needs for you to reach to them. <o:p></o:p></b></div>
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<b>Say for example the cuisine/s of the Malagasy speaking tribes of
Madagascar may sound exotic for us but for them it is daily bread and butter. <o:p></o:p></b></div>
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<br /></div>
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<b>You can easily count a hundred cuisines in a modern metropolis and is growing
by the day. Ethnic cuisines are getting delocalized. They are also getting a
contemporary-makeover.<o:p></o:p></b></div>
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<b>I am a great believer in simplicity and the cuisine which is surfacing
is truly ‘simply-exotic’ <o:p></o:p></b></div>
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<b>Tasting menus present an entire new dimension to world cuisines and
literally shrink them on your plate and latter on your palette. <o:p></o:p></b></div>
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<br /></div>
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<b>Exclusivity is still a defining factor. A diner takes notice of the
source of his food. The food supply chain is an ever changing more complex grid,
you can source products from a plethora of destinations some even abstract but
surely proportionate to your passion to hunt them down to your kitchen pots.<o:p></o:p></b></div>
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<b>At this point I sometimes do wonder the credibility and appropriateness
in cooking application/s of exotic ingredients in the hands of novice chefs. Well
just because we don’t need to break much sweat to get them the novelty factor and
awesomeness gets seriously undermined. <o:p></o:p></b></div>
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<b>I remember cooking a prized black cod or a now-humble bunch of green
asparagus with ginger-fingers owing to the value as well as the perceived value
of the ingredients when they were rarer. <o:p></o:p></b></div>
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<br /></div>
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<b>Well coming back to the shrinking cuisine/s, I feel exotic cuisine needs to be redefined. <o:p></o:p></b></div>
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<b>Well traveled and well exposed diners get an extravagant amount of
variety to lay their fork on and new-age diners are an insatiable lot. <o:p></o:p></b></div>
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<br /></div>
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<b>So till then.. on my piece on exotic cuisine redefined !<o:p></o:p></b></div>
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<b><span style="color: #7030a0;">By : Devraj Halder<o:p></o:p></span></b></div>
</div>
Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-74354395702096317272013-02-09T10:25:00.003-08:002022-12-06T01:38:49.362-08:00Refreshing Recipe - Salt Roast Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"><span style="color: #7030a0; font-family: "Times New Roman","serif";">Salt
Roast Chicken – Serves Two</span></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif";">Ingredients</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Whole
Fresh Chicken ( 01 kg bird)<span style="mso-tab-count: 1;"> </span>01 no.</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Celery
Salt <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 3;"> </span>01
tsp</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Garlic
Paste<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 2;"> </span>30 gms</span></b></div>
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gms</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Light
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">H
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif";">Preparation </span></i></b></div>
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<br /></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Clean the chicken, pat dry and
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Leave the bird to rest for 30
mins.</span></b></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Marinade with the rest of the
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</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Prop the bird on the bed of
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<span style="mso-spacerun: yes;"> </span>with the salt crystals.</span></b></div>
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</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Bake in a pre- heated oven at 160
degree C for 45 mins. </span></b></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Celebrate hot with vegetables,
noodles or rice.</span></b></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Recipe By <span style="mso-spacerun: yes;"> </span>: </span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="color: #7030a0; font-family: "Times New Roman","serif";">Devraj Halder</span></b></div>
</div>
Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-73098495851045137562013-02-09T09:58:00.002-08:002013-02-09T10:30:17.925-08:00Refreshing Recipe - Oriental Bowl<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"><span style="color: purple;">Oriental Bowl ( Serves 04 )</span></b></div>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">I<b>ngredients</b></i></span></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="mso-bidi-font-weight: normal;">White Fungus (
Cleaned and Soaked )<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>60 gms<span style="mso-tab-count: 1;"> </span></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="mso-bidi-font-weight: normal;">Exotic Oriental
Veggies ( Sliced ) <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 2;"> </span>100 gms</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="mso-bidi-font-weight: normal;">Vegetable Stock<span style="mso-tab-count: 5;"> </span>500
ml</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="mso-bidi-font-weight: normal;">Kafir Lime Leaf<span style="mso-tab-count: 5;"> </span>02
nos</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="mso-bidi-font-weight: normal;">Galangal ( Sliced)<span style="mso-tab-count: 5;"> </span>08
gms</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="mso-bidi-font-weight: normal;">Shallots( Sliced)<span style="mso-tab-count: 5;"> </span>20
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<b><span style="mso-bidi-font-weight: normal;">Black Peppercorn (
Crushed )<span style="mso-tab-count: 3;"> </span>a
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<b><br /></b></div>
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<b><span style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Preparation </i></span></b></div>
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<b><span style="mso-bidi-font-weight: normal;">Add all the ingredients to the
vegetable stock and simmer for 08-10 minutes.</span><span style="mso-bidi-font-weight: normal;"> </span></b><br />
<b><span style="mso-bidi-font-weight: normal;">Remove the scum that may appear on the
top.</span><span style="mso-bidi-font-weight: normal;"> </span></b><br />
<b><span style="mso-bidi-font-weight: normal;">Serve immediately.</span><span style="mso-bidi-font-weight: normal;"><span style="mso-spacerun: yes;"> </span></span></b><br />
<br />
<br />
<b>Recipe By : </b><br />
<b><span style="color: purple;">Devraj Halder</span></b><br />
<br />
<br />
<br /></div>
Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-61438246679100985172013-02-09T09:51:00.000-08:002013-02-09T10:34:24.274-08:00Refreshing Recipe - Skillet grilled sweet corn patties <div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal" style="border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: purple; font-family: "Sylfaen","serif";">Thot man khao
phot, skillet grilled sweet corn patties ( Serves 04 )</span></b></div>
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<div class="MsoNormal">
<br /></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Ingredients</i></b></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Sweet Corn Kernels<span style="mso-tab-count: 5;"> </span>400
gms</b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Chopped Lemon Grass<span style="mso-tab-count: 4;"> </span>01
table spoon<span style="mso-tab-count: 3;"> </span><span style="mso-spacerun: yes;"> </span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Corn Flour<span style="mso-tab-count: 6;"> </span>02
table spoon</b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Chopped Spring Onion<span style="mso-tab-count: 4;"> </span>01
table spoon</b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Chopped Holy Basil<span style="mso-tab-count: 5;"> </span>01
table spoon</b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Chopped Fresh Red
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tea spoon</b></div>
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<b style="mso-bidi-font-weight: normal;">Salt<span style="mso-tab-count: 7;"> </span>to
taste</b></div>
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<b style="mso-bidi-font-weight: normal;">Refined Oil<span style="mso-tab-count: 6;"> </span>to
grill</b></div>
<div class="MsoNormal">
<br /></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Preparation </i></b></div>
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<li class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Mash the soft sweet corn kernels with
the back of a spoon or lightly in a blender till coarse.</b></li>
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pan till crispy from the outside.</b></li>
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sweet-chilli sauce.</b></li>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: navy;">Recipe By </span></i><span style="color: navy;">:</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="color: purple;">Devraj Halder</span></b></div>
</div>
Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-19356831310038098922013-01-07T01:03:00.000-08:002013-01-07T01:03:45.537-08:00Royal Cuisine of Amér <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #8064a2; font-family: "Calibri","sans-serif"; font-size: 20.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></b><b><span style="font-family: Times,"Times New Roman",serif;">Amér was built by Raja Man Singh I.</span></b><span style="color: black;"><b><span style="font-family: Times,"Times New Roman",serif;"><u></u> The ancient princely state gave rise to a royal cuisine. Amer was known for its artistic style blending both Hindu and Rajput elements. Later Raja Man Singh also the commander in chief of Akbar’s army took the legacy forward. <br /><br />The proud warrior kings who went on hunting expeditions ate the meat or the fowl that they brought back for their beautiful and illustrious queens in shikars. Even today princely feasts flaunt meat cuisines that are incomparable. In contrast are the vegetarian repertoire, the food cooked in pure ghee is famous for its mouth- watering aroma. Curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Also the land of Jai Singh I and Sawai Jai Singh II<a href="http://en.wikipedia.org/wiki/Jai_Singh_II"></a>, Amer shows off many a fine gastronomic heritage both within the palaces and outside. <br /> <br />In royal kitchens the preparation of food was a complex matter and was raised to the levels of an art form. The 'Khansamas' (the royal cooks) worked in the stately palaces and kept their most enigmatic recipes to themselves. Some recipes were passed on to their descendants and the rest passed on as skills to the chefs of semi states. <br /><br /> Cooking was inclined to the war-like lifestyle of the medieval Rajasthan and the availability of ingredients of the region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have had their effect on cooking. <br /><br />Some of the popular dishes include- Karhi, popularly known as khatta, made of buttermilk with chickpea flour, mustard seeds and crushed garlic, cooked on slow heat. 'Gatte ka saag', cooked with freshly made dumplings of chickpea flour, 'badi ka saag' prepared with sun-dried moth-lentil dumplings. Khichra a porridge of millets and moth lentils that is cooked along with water, spice and some ghee in combination with jaggery or karhi forms a staple part of the diet. The hot red-chilli-and-garlic chutney, 'raabori' and millet flour cooked in buttermilk were popular accompaniments. Sangri and ker (desert berries), vegetables such as okra, jackfruit, eggplant, mustard and methi leaves. Over the years the variety of dishes were cooked with same unique techniques that passed on generation to generation. Other typical delicacies are Dal-baati, Panchkoota, Laapsi, Chaavadi, Ghoogri, Guwar fali ki saag, Papad ki sabji, Meethe Chawal. <br /><br />Lal Maas meat cooked in blazing red chillies curry, Mohan Maas meat cooked in milk, Safed Maas meat cooked in curd, Saanth ro achaar pickled wild boar meat and Khad khargosh wild hare cooked and roasted underground are few highlights of the meat delicacies of this royal state. The Rajas also had a famous sweet tooth; Ghevar, Churma, Besan Chakki, Jhajariya, Halwa, Palangtorh are delicacies. Spices include red chillies, cardamom, turmeric, pepper, mustard seeds, cloves, cinnamon sticks and use of pure desi ghee, onions, garlic, ginger, dry fruits and saffron. <br /><br />The selection of these truly sumptuous silver-platter is an assortment of curries, chutneys, pickles, meats, veggies, breads, rice and sweet all on one must try juxtaposition ! </span></b></span></div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKAeZ6PaeykrRowDR_bSfio-1Dp3t6CHpJCwTZS2dfykz34uAJsfi8ie9BQf0U1guZXdAcVGLetDau25_iR5jso0hw_6KlD4s5mypZK46OkxvGeblEOvBrGLgob6AFpLAMpahl8qShA8/s1600/B-010-Rajputana+Lal+Maas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKAeZ6PaeykrRowDR_bSfio-1Dp3t6CHpJCwTZS2dfykz34uAJsfi8ie9BQf0U1guZXdAcVGLetDau25_iR5jso0hw_6KlD4s5mypZK46OkxvGeblEOvBrGLgob6AFpLAMpahl8qShA8/s320/B-010-Rajputana+Lal+Maas.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rajputana Lal Maas</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOV5A3zDu1IeirEvLveL4qPka34hrs3vaWW2niaCw8EFjPXQ986n5ja-1nddXVs1tfixbSshCPziE23R6_G_gfPUZmgi7T9YQBI_9t2TL9NC3VQvlLsh9v1UR3ijhq1T5r7yzRaF0oIgY/s1600/B-009-Khad+Murgh.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOV5A3zDu1IeirEvLveL4qPka34hrs3vaWW2niaCw8EFjPXQ986n5ja-1nddXVs1tfixbSshCPziE23R6_G_gfPUZmgi7T9YQBI_9t2TL9NC3VQvlLsh9v1UR3ijhq1T5r7yzRaF0oIgY/s320/B-009-Khad+Murgh.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Khad Murgh</td></tr>
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<span style="color: black;"><b><span style="font-family: Times,"Times New Roman",serif;"> </span></b></span><br /><span style="color: purple;"><b>By : Devraj Halder</b></span><br /> <br style="mso-special-character: line-break;" />
<b><span style="font-family: "Calibri","sans-serif";"></span></b></div>
</div>
Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-54753164282974415692012-12-29T09:51:00.000-08:002013-02-09T10:29:29.919-08:00Whats in a Banquet !<div dir="ltr" style="text-align: left;" trbidi="on">
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<![endif]--><b style="mso-bidi-font-weight: normal;">There are only two tangential views that exist on banqueting; one, it is a gluttons paradise and for the other it is a distasteful concept of communal dining !</b><b style="mso-bidi-font-weight: normal;"> </b><u><b style="mso-bidi-font-weight: normal;"></b></u><br />
<u>
</u><br />
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<b>The debate is not about which side you are on, it is about something which we can just not ignore. So what exactly is trending in banqueting and what makes this traditional service more inviting and connected to the present genre. </b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">What is trending in contemporary banqueting.....</span></i> </b></div>
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<br /></div>
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<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Customised live cooking stations</b></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Customised cooking methods</b></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Live modular kitchens with modern equipments </b></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Customised menus</b></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Snazzy beverages in exquisite glassware </b></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Focal point - a great beverage bar</b></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">World cuisines </b></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Micro menus</b></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Ethnic cuisines</b></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Health trends in popular fare; large hand tossed
salad and pizza bar etc, seafood, world barbecues, Japanese food.</b><b style="mso-bidi-font-weight: normal;"> </b></li>
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<b style="mso-bidi-font-weight: normal;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The upscale client needs..</span></i></b></div>
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<br /></div>
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<li class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Food and beverage styling</b></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Fresh ingredients and their visibility</b></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Cooking concepts in each finalized
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<li class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Amuse bouche instead of appetizers in plenty</b></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Modern-ethnic serviceware</b></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Great variety and greater detailing</b></li>
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<b style="mso-bidi-font-weight: normal;"> <i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">A WOW banquet menu.. </span></i></b></div>
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<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l3 level1 lfo3; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Selections and combinations offered</b></li>
<li class="MsoNormal" style="mso-list: l3 level1 lfo3; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Customised menu and concepts by one to
one discussion with the chefs</b></li>
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with specialized chefs</b></li>
<li class="MsoNormal" style="mso-list: l3 level1 lfo3; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Diversity in cuisines</b></li>
<li class="MsoNormal" style="mso-list: l3 level1 lfo3; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Tasting menus </b></li>
<li class="MsoNormal" style="mso-list: l3 level1 lfo3; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">A great cocktail menu. Good wines.</b></li>
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<b style="mso-bidi-font-weight: normal;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> What executes a great party event.. </span></i></b></div>
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<br /></div>
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<li class="MsoNormal" style="mso-list: l2 level1 lfo4; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Trained and enthusiastic personnel</b></li>
<li class="MsoNormal" style="mso-list: l2 level1 lfo4; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Quantum of manpower</b></li>
<li class="MsoNormal" style="mso-list: l2 level1 lfo4; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Synchronization of services and crispness in delivery</b></li>
<li class="MsoNormal" style="mso-list: l2 level1 lfo4; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Logistics</b></li>
<li class="MsoNormal" style="mso-list: l2 level1 lfo4; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Themes</b></li>
<li class="MsoNormal" style="mso-list: l2 level1 lfo4; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Timing </b></li>
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<i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;">Mark your
USP..</b></span></i></div>
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<li class="MsoNormal" style="mso-list: l4 level1 lfo5; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Planning and its implementation</b></li>
<li class="MsoNormal" style="mso-list: l4 level1 lfo5; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;">Concepts and its implementation</b></li>
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<br />
<b style="mso-bidi-font-weight: normal;"><span style="color: purple;">By : Devraj Halder</span></b></div>
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<br /></div>
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Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-38042970454092622432012-12-16T02:47:00.001-08:002012-12-16T02:47:28.690-08:00Mulled Wine<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3w2lCu-BleMZKsjK6X8Y3kkAUH1Z4yHZnu7aI1yehFYvynD1UQYHTuYJzujWuaLNdTALrYmfwYK2Dip4zSXKeDWf0W7lhXU9va0J6Qfy3sa_3PZDlyL0A9-oYDs0oxd8M1cPr-9z4DWI/s1600/Mulled+Wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3w2lCu-BleMZKsjK6X8Y3kkAUH1Z4yHZnu7aI1yehFYvynD1UQYHTuYJzujWuaLNdTALrYmfwYK2Dip4zSXKeDWf0W7lhXU9va0J6Qfy3sa_3PZDlyL0A9-oYDs0oxd8M1cPr-9z4DWI/s320/Mulled+Wine.jpg" width="219" /></a></div>
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<b><span style="mso-bidi-font-weight: normal;">Winters are back and beautiful as always. The hillscapes already done a sparkling new white blanket and the flatlands enjoy the refreshing cold breeze. The nip in the air is great for the heartwarming wines mulled to perfection. It is an exquisite art to heat certain wines with some subtle aromats thrown in. The release of the inherent flavors of the <i>terroir</i> along with the dash of added flavors create a warm elixir just perfect for another new winter. </span></b></div>
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<b><span style="mso-bidi-font-weight: normal;"><br /></span></b></div>
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<b><span style="mso-bidi-font-weight: normal;">The best fruit for making mulled wine is rough
dark red grapes. It has the right equilibrium of sugar, acids (tartaric, malic,
ascorbic ), yeast nutrients, tannins and water content.</span></b></div>
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<b><span style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-style: italic;">Country wines with plenty of tannin do well. Bilberry, damson,
blackberry, black plum and blackcurrant.<span style="mso-spacerun: yes;">
</span>The rough wines do better than the good ones when mulling them. <span style="mso-spacerun: yes;">That also suggests a smart way to improve and enjoy these wines which is also just right for the season.</span></span></span></b></div>
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<b><span style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-style: italic;"><span style="mso-spacerun: yes;"><br /></span></span></span></b></div>
<b>
</b><div class="MsoNormal" style="text-align: justify;">
<b><span style="mso-bidi-font-weight: normal;">Wines from Portugal, Spain, Hungary, Italy or
Chile suit better as they typically have a deep fruity flavor and lots of
rustic structure, again perfect for mulling. </span></b></div>
<b>
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<b><span style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Casa
Lapostolle Chardonnay</i> from Chile, <i style="mso-bidi-font-style: normal;">Marques De Riscal Rueda</i> from Spain, <i style="mso-bidi-font-style: normal;">Alfa Romeo Red</i> from Italy are to
name a few.</span></b><span style="mso-bidi-font-weight: normal;"><b> Martel XO and Hennessy XO are my personal favorites to
compliment the mulled wine.</b></span></div>
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<b><span style="mso-bidi-font-weight: normal;">Dried and pitted fruits like, apricot, punes are great. Also
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<b><span style="mso-bidi-font-weight: normal;">Traditionally mulled wines go well in a glogg wine glass or mug
which is a <span style="mso-spacerun: yes;"> </span>dual-walled thermal glass and
help keep contents warmer in cold winter night outside. Mulled wine pitcher or warmer
and festive felt wool coaster pack are also available. A brandy snifter is also
a practical glass to serve it.</span></b></div>
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<b><span style="mso-bidi-font-weight: normal;">Happy mulling this winter !</span></b></div>
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<span style="color: purple;"><b><span style="mso-bidi-font-weight: normal;">By :</span></b></span></div>
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<div class="MsoNormal" style="text-align: justify;">
<span style="color: purple;"><b><span style="mso-bidi-font-weight: normal;">Devraj Halder</span></b></span></div>
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<b><span style="mso-bidi-font-weight: normal;"> </span></b></div>
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Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-36079522155882443462012-09-02T00:16:00.000-07:002012-09-02T00:16:17.040-07:00The meat and potato man !<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;">At times I wonder how this phrase would have come about to be coined. Since the evolution of mankind the meat was hunted and cooked with potatoes ( read ‘roots’ ). This was among the first staples of the human man. The one-pot cooking processes were congenial to this kind of food and their preparation/s.</span></div>
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<span style="font-family: Calibri;">I can already visualize those mammoth steaming cauldrons of thick soupy meat set over logs of smoldering wood awaited by cold and hungry folklore. </span></div>
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<span style="font-family: Calibri;">Fancy colored vegetables are relatively modern in relation to the discussion at hand. They are all discoveries or rather inventions of mankind. What existed with the test of time were the fleshy tubers. The colored vegetables seem feeble and quite alienated in combination or comparison to the might of the meat ! Only a true vegetable of the soil could match up !.. The potato.</span></div>
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<span style="font-family: Calibri;">There is something similar to how the meat and potato ( read ‘roots’ ) behave while they are cooked. The slow cooked meats with the tubers lend, body, texture, volume and depth to the preparation. It is a great example of balance, homogeneity and basic yet intrinsic well-being. </span></div>
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<span style="font-family: Calibri;">The slow release of the sugars and starch and the tenderizing effect it lends each other is quite delicious. </span><span style="font-family: Calibri;">This is comfort food in true sense. This is no nonsense food in true sense. </span></div>
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<span style="font-family: Calibri;">It would be safe to say that the meat not only compliment the potato (it can be turnips !) in terms of combination but also supplements in terms of nourishment, satiety and satisfaction.</span></div>
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<span style="font-family: Calibri;">There is something extremely earthy about this comforting amalgamation of food. It is like a warmly-welcoming and home-coming proposition when you actually look forward to this meal. This is also the meal for the true toiler. </span></div>
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<span style="font-family: Calibri;">No feast is complete without this duo at the centre-spread inviting hungry eyes and turning salivating heads waiting for you to just roll up your sleeves and dig in ! <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">Steak and potato, hearty meat stew with chunky onions, turnips and potato, chops and onions, chicken and fries, roast and mash, grills and wedges, shalgum gosht, all have a story to tell. </span></div>
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<span style="font-family: Calibri;">Well I know lot of men who give two hoots about any clan of vegetables that come their way. They believe that a meal can only be complete with these delicious potatoes and chunky caramelized meats.</span></div>
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<span style="font-family: Calibri;">I don’t find anything wrong in that belief after all we are creatures of the soil. In fact it also goes that these very men live to eat than eat to live and interestingly are the most boisterous and earthy individuals you can come across.</span></div>
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<span style="font-family: Calibri;">Hail the meat and potato man !</span></div>
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<span style="font-family: Calibri;"><span style="color: purple;"><strong>By : Devraj Halder</strong></span> </span></div>
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Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-54869353165695878092012-08-21T08:01:00.001-07:002012-08-21T08:07:37.361-07:00Nostalgic Food Tour of Hyderabad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: black; font-family: 'Garamond','serif'; font-size: 14pt; mso-bidi-font-family: Tahoma;"><span style="font-family: inherit;">Specially we in India and connoisseurs of food all over the world have had a special corner for <strong><span style="font-family: 'Garamond','serif'; mso-bidi-font-family: Tahoma;">Hyderabadi food</span></strong>. In <st1:city w:st="on"><st1:place w:st="on">Hyderabad</st1:place></st1:city>'s 400 year history the Hyderabadi cuisine has, like its culture, stood high and quite unmatched by any other place in the Indian subcontinent. In fact, <st1:city w:st="on"><st1:place w:st="on">Hyderabad</st1:place></st1:city> is known for the spectacular way its aristocracy entertained. The erstwhile rulers of <st1:city w:st="on"><st1:place w:st="on">Hyderabad</st1:place></st1:city> were connoisseurs of food and insisted that their cooks lay out elaborate ten-course meals on a daily basis.<br /><br />The Hyderabadis do have rather unusual ways of seasoning their food. Hyderabadi cuisine is a distinct dialogue in food, based on the traditional method of combining the sour and the sweet, the hot and the salty. <st1:city w:st="on"><st1:place w:st="on">Hyderabad</st1:place></st1:city> has taken the highly developed and refined Mughal cuisine of the North and imbibed it with the zesty sauces and spices of the South to create a vast and seductive repertoire quite its own. Hyderabadi food, as it has come to be known, like the city's culture, heritage and language, is a mélange of several influences--Hindu, Muslim, North, South, Indian and foreign.<br /><br />As they say here, food is best created with <strong>fursat and mohabbat --</strong> that is with time and love. Being devoted to <st1:city w:st="on"><st1:place w:st="on">Hyderabad</st1:place></st1:city> means being devoted to food. Here, food is not just something to fill the stomach; it is the very essence of life. The quintessential Hyderabadi is known for his nawabi lifestyle - a gracious but rather laid-back way of life. But when it comes to food, the Hyderabadis won't tolerate any laziness and have very exacting standards.<o:p></o:p></span></span></div>
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<span style="font-family: 'Garamond','serif'; font-size: 14pt;"><span style="font-family: inherit;">Welcome to the t<st1:street w:st="on"><st1:address w:st="on">reasure trove</st1:address></st1:street> of heritage Hyderabadi cuisine at its best, whether in the form ustaad’s legacy or nawab’s rendezvous.</span></span></div>
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In the name of Allah, the Most Gracious, the Most Merciful... !<o:p></o:p></h3>
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<span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Spectaculer dishes include Jhinga Talawa( a delicately pan-fried prawn), </span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Khorme Ka Kebab(</span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;"> pounded meat kebabs served with til ki chutney), </span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Dum Ka Keema( c</span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">harcoal flavored minced meat with papaya and serve with garlic raita), </span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Mutthi Ke Kebab( f</span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">rom old world muslim elegance a with spicy gravy), </span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Bina Masale Ka Murg ( a s</span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">imple marination representing the true essence of the tender chicken ), </span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Shami Kebab (</span></span><span style="font-family: 'Garamond','serif'; font-size: 14pt; mso-bidi-font-family: Arial;"><span style="font-family: inherit;">Pan-fried <span style="mso-bidi-font-weight: bold;">kebab</span> prepared with lamb and tastes best after you get to see the sacred moon of Eid ! ), </span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Nizami Lukhmi( a</span></span><span style="font-family: 'Garamond','serif'; font-size: 14pt; mso-bidi-font-family: Arial;"><span style="font-family: inherit;"> traditional preparation), </span><span style="font-family: inherit;">Kheemey ki <span style="mso-bidi-font-weight: bold;">Lukhmi, </span></span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Tootak (</span></span><span style="font-family: 'Garamond','serif'; font-size: 14pt;"><span style="font-family: inherit;">The baked delicacy has rich semolina dough encasing a appetizing cottage cheese and potato filling), </span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Aloo Ke Garlay( </span></span><span style="font-family: 'Garamond','serif'; font-size: 14pt; mso-bidi-font-family: Arial;"><span style="font-family: inherit;">This is an ostentatious version of the popular batata </span><span style="font-family: inherit;">wada )</span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Boote Ke Samose (c</span></span><span style="font-family: 'Garamond','serif'; font-size: 14pt;"><span style="font-family: inherit;">rispy samosa with spicy green gram filling) ,</span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Hari Bhari Mirchi (s</span></span><span style="font-family: 'Garamond','serif'; font-size: 14pt;"><span style="font-family: inherit;">tuffed chili with mint chutney ), </span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Faluda( a </span></span><span style="font-family: 'Garamond','serif'; font-size: 14pt;"><span style="font-family: inherit;">refreshing dessert) and finally the </span></span><span style="font-family: 'Garamond','serif'; font-size: 16pt;"><span style="font-family: inherit;">Irani Chai( p</span></span><span style="font-family: 'Garamond','serif'; font-size: 14pt;"><span style="font-family: inherit;">opular tea from a Charminar fete ! )</span></span></div>
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<span style="font-family: 'Garamond','serif'; font-size: 14pt;"><span style="font-family: inherit;"><span style="color: purple;"><strong>By : Devraj Halder<o:p></o:p></strong></span></span></span></div>
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Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-25931983240754012852012-08-12T05:09:00.000-07:002012-08-12T05:09:10.044-07:00Life and Career as a Chef..<div dir="ltr" style="text-align: left;" trbidi="on">
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“ .. Hi chef , can you tell me the recipe of… ” <br /><br />“ …. egg less cakes ! how do you make them… ” <br /><br />“ ……. am looking for some real low cal stuff, can you help.. ” <br /><br />“ ………. how about some quick party snacks.. ” <br /><br /><div style="text-align: justify;">
…. Only a chef is familiar with these relentless, unavoidable questions the moment he steps out of his domain, trying to take time off his chefs jacket.. welcome to the social life of a chef .. off course he is a ladies man.. but to the extent of good food & recipes ! <br /><br />Nevertheless, life as a chef is highly interesting and varied. The package includes action packed days, tense moments, great ups and equally great lows, a lot of different people to meet and also a lot of riddles to solve. Overall, it is not as monotonous and routine as so many other professions. <br /><br />A chef needs to have his creative juices flowing, it is a profession which needs skill as well as a lot of thought process. Results achievable are quite delicately balanced as the job involves coming out with the best, from the team. The job of the chef, incorporates most of the important management subjects; he needs to be a great organiser and planner, he is also a quality manager and materials manager and he needs to know his cost accountancy thoroughly. He also needs to understand the varied human resources aspect, as he works with so many different kind of people. He knows the best, as to how to market his food and he is also well versed with the technical angles and infrastructure of his kitchen. Overall the job is quite diverse. Added to this, leadership and charismatic skills go a long way, in making a great chef. <br /><br />All these don’t come easy, a good chef is a product of years of toil and going through the grind, in understanding these finer aspects of his profession. It needs a lot of self motivation, self initiation and also a ‘go-getter’ attitude. <br /> <br /> A fresher usually joins the kitchen brigade with the armoury of his love for food and cooking. He also finds it a lucrative profession. As he proceeds further, the diversity and magnitude of the operation , awes him. This is where it is most crucial. This is where he gets to see the realistic content of the profession , this either releases his ambitious nature and fuels his aspirations to get to the top and ignites his passion in true sense, to make a mark in the industry and go after his primary likeness, for food and cooking or it deflates his hopes as the going gets tough. This is where comes the saying, ‘when the going gets tough the tough gets going’ . <br /><br />Once the young chef has decided and embarked on his journey in the culinary field, everyday becomes a myriad experience, he learns and becomes mature, he correlates his job with his own creativity and overcomes one hurdle after another. It is like a ‘mirage’ , each opportunity opens up newer challenges and the taste of success prompts to explore for newer and tougher challenges. <br /><br />This profession does provide attainment of a high level of job satisfaction and the hard work and perseverance required, then looks quite worth it. <br /><br />Just a word of caution though, fresh aspirants in the profession should understand that the foundation of the building needs to be strong for it to grow tall, any aspirations based on glamour does not last for long, it is the focused approach to learn the basics well, without shortcuts, and practise and perfect their skills, which take a chef a long way. <br /><br /> Life and career as a chef, is quite an experience. Go for it, if the words which describe you are, passionate, tenacious, creative, physically fit and you want to do something meaningful. In true sense, it is a profession for the brave yet warm hearted.</div>
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<b style="color: purple;">By : Devraj Halder </b></div>
</div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-597236452765778002012-08-02T05:18:00.000-07:002012-08-02T05:23:26.739-07:00Dark Foods !<div dir="ltr" style="text-align: left;" trbidi="on">
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Well there is a dark side to food too ! But strangely we are not discussing anything evil or negative in nature today. With food, the darker it is, the better it is for you. </div>
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From cliched black rice to black tea, black is back. For many cultures, dark-hued foods have long been a diet staple. Like in Latin cooking, count on frijoles negros to be prominent on your plate. Pakchoi, kale and lollo rosso are popular. Well now, 'dark foods' is the hot, enticing culinary trend. Beyond the ever-changing food fads, dark food isn't just a novelty; it is a nutritional powerhouse that is part of a healthy diet.
Black food is in and has all to do with improved awarness.</div>
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For centuries, black food has been part of a traditional Asian diet. According to ancient Chinese medicine, dark foods nourish the blood and are considered a tonic for the kidneys that are tied to a person's energy channel. The consumption of black food is believed to revitalize the body, promote healthy organ function and balance and regulate the system. Today it has become a fashionable health food the world over. Upscale menus feature black mushrooms, black soy and black vinegar, having the most-nutritious-food title. In fact, deep pigments are known to pack antioxidants that help fight heart disease, inflammation and various cancers, just to name a few.</div>
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Few of these dark-colored foods may be a better option which experts recommend for healthier living :</div>
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<li>Blackberries, Blueberries, Dark Cherries, Raspberry, Pomegranate – They boast antioxidants galore. The polyphenols have shown to reduce colon cancer cells and prevent chronic inflammatory diseases.
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<li>Black beans – They house more fiber and anti-disease nutrients than their lighter bean counterparts. Black bean skin contains 24 plant compounds that help slow the development of colon, liver and breast cancer cells.
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<li>Black rice – Brown rice is a great whole grain food but black rice packs disease-fighting vitamins in addition to good digestive properties. Red and purple rice have also been a long-time favorite throughout Asia, the deep pigments help to reduce cardiovascular disease.</li>
<li>Black tea – Green and oolong teas are healthy favorites, but health experts have found that darker tea may help to protect the heart, in addition to lowering risk for cancer and neurological problems that often come hand-in-hand with age. </li>
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Other great dark-colored foods include black mushrooms, red-potatoes, spinach, red beet, broccoli, edamame, asparagus, plums, dark chocolate, tomato, even carrots and red wine. Which also means in terms of plant-based foods those that fall on the darker end of the color spectrum tend to be the healthiest. The benefits come from anthocyanins, the pigments that give fruit and vegetables their deep color, like the blue in blueberries, the purple in eggplants and the near black in blackberries. Anthocyanins are powerful antioxidants that protect the human cells. Many of the dark ingredients also find a place in top 10 'Super Foods'.</div>
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Wearing black is known to make you look slimmer, but eating black food can actually help you lose weight. Making better food choices is the nutritional cornerstone to achieving and maintaining a healthy weight. One way to do that is by choosing more dark colored food. Just by swapping out light for dark, like whole grain or rye bread for white, or pale lettuce for dark green, you will be adding nutrients and flavor without adding calories. </div>
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People are discovering all kinds of black food like black carrots, black eel and black chicken. But if you are not up for a culinary adventure, you can still inject your daily diet with a healthy dose of black by choosing your foods with thought and tact. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2sy28OhDaxfb4eHBJoieqYkRvw1s7ycHKSjVlXRVYF1g3PTH6CzM8athi6pFZ889q251jbM-5b0mmr7CA4TE7Nmyk9TWa4tVLINUl8-fwBkOO2K1txKDRxTLs_TCgT9kVqzH1LQ4w3M/s1600/-Marinated+Wild+Mushroom+Skewers+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2sy28OhDaxfb4eHBJoieqYkRvw1s7ycHKSjVlXRVYF1g3PTH6CzM8athi6pFZ889q251jbM-5b0mmr7CA4TE7Nmyk9TWa4tVLINUl8-fwBkOO2K1txKDRxTLs_TCgT9kVqzH1LQ4w3M/s320/-Marinated+Wild+Mushroom+Skewers+copy.jpg" width="320" /></a></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span></b></div>
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<span style="color: purple;"><b>By : </b></span><br />
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<span style="color: purple;"><b>Devraj Halder</b></span></div>
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</div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-75584944666537304402012-07-12T04:08:00.000-07:002012-07-12T04:13:39.085-07:00Gourmet Tour - The Streets of Istanbul<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">My 'tasting-notes' now take you on an enchanting and gastronomic journey of the imperial city of Istanbul which features a cuisine with wide variety of ingredients and cooking styles which include dishes and ideas from the cuisine of Jews, Greeks and Armenians.</span></div>
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<span style="font-family: inherit;">The Southeast and the East are known for dishes based on cracked wheat and meat with hot spices while the Aegean for their olive oil delicacies enhanced with local herbs.<br /><br />The narrow and cobbled streets of Istanbul are abuzz with exotic foods like gyros, grills, fried meats, kebaps, stews, meat cooked in a crock or pan, simit; a bread like a bagel and börek.<br /><br />Turkish cuisine is believed to be one of the three richest and oldest cooking traditions of the world together with French and Chinese cooking.<br /><br />A gourmet tour can be exotic. You can savour a long list of Turkish delicacies. It is like biting into a large slice of history ;</span><span style="font-family: inherit;"></span></div>
<span style="font-family: inherit;"><br />Doner Kebab<br /><br />homemade chicken gyros, thinly sliced and served with bulgur salad, mezze and freshly baked lebanese breads<br /><br />Schwarma<br /><br />homemade lamb schwarma, thinly sliced and served with bulgur salad, mezze and freshly baked lebanese breads<br /><br />Mevsim Salata<br /><br />lettuce, sliced tomatoes, cucumbers and feta cheese served with olive oil, lemon juice and a drizzle of vinegar<br />
Coban Salata<br /><br />diced tomatoes, cucumbers, green peppers, roast aubergine, dill and onion dressed with olive oil, lemon juice and vinegar<br /><br />Kisir (Tabuleh)<br /><br />cracked wheat lightly flavored with tomato paste, parsley and onions<br /><br />Izgara Kofte ( Turkish Style Meatballs )<br /><br />ground lamb kofte served with salad and hummus<br /><br />Chicken Sheesh Touk<br /><br />turkish sheeh kebab served with mezze and freshly baked lebanese breads<br /><br />Lamb Samboussek<br /><br />deep fried lebanese pastry filled with minced lamb and pine nut<br /><br />Fatiyer bil – Sabanegh<br /><br />spinach and haloumi cheese filled pies paired with mezze<br /><br />Falafel<br /><br />chick pea and parsley crispies with mezze and pita breads<br /><br /><em>Breads</em><br />
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Taze Gevrek<br /><br />delicious crispy simit (turkish bagel)<br />
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Ispanikli Börek<br /><br />traditional spinach and cheese baked filled pastries made of a thin flakes<br /><br /><em>Dessert</em><br /><br />Baklava<br /><br />sultans homemade buttery dough filled with nuts and served with honey syrup<br /><br />Mohallabiah with Almond<br /><br />delectable signature dessert from mediterranean region<br />
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<span style="color: purple;"><strong>By :</strong></span><br />
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<span style="color: purple;"><strong>Devraj Halder</strong></span></span><br />
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</div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-6972803137359477322012-04-15T04:51:00.001-07:002012-04-15T05:02:33.411-07:00Tajik Cuisine - The beginning of the spice trail<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Tajikistan means the ‘Land of the Tajiks’. In medieval Persian literature, Tajik appears as a synonym of ‘Persian’. This mountaneous land locked country with Persian speaking Tajik ethnic group, the territory of which is now the Republic of Tajikistan has been inhabited continuously since 4000 BC. It has been under the rule of various empires throughout history, for the longest period being part of the Persian Empire.<br />
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Arabs brought Islam in the 7th century, more or less forcing the people to convert. The predominantly ethnic Tajik cities of Samarkand and Bukhara remained in the Uzbek SSR. The proportion of Russian among Tajikistan's population meanwhile also grew. Post the political turbulence and the civil war Tajikistan is officially a republic and holds elections for the presidency and parliament. The government of India rebuilt the Ayni air base, a military airport southwest of capital Dushanbe, It is now the main base of the Tajikistan air force.<br />
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The long and eventful history of the Tajiks have given rise to a varied and enigmatic cuisine. <br />
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The Persian lineage and the muslim community has given the cuisine of the Tajiks its own personality with characteristic influence like the usage of abundant dried fruits, local fresh fruits and vegetables, goat milk yoghurt, robust home made breads like rye, wheat and non, hearty soups like the solyanka, great varieties in unique sheesh kekobs, aromatic and rich pilau, sambusa, lemon cake and much more. The Tajiks believe in festivity and their culture is equally glamorous. The food is hearty and delicious. </div><div style="text-align: justify;"><br />
A typical meal starts with Halva ( essentially made of wheat ). Appetizers include Shashlyk Lipioshka ( tender lamb shashlik served with flat bread and sliced onion) , Seekh Kebob ( minced vegetarian and meat on skewers), Sambusa (minced turkey filled fritters), Vatushiki (spinach and cheese filled deep fried crispies). Popular soups are Shorpur Laghman (meat and vegetable soup with noodles), Kaurmo Shurbo (vegetable soup ), Mastoba ( rice soup ).<br />
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Choykhana is local green tea which accompanies a hearty meal. Other beverages include Kefir ( fermented milk beverage ).<br />
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Some typical salads are Hissar (traditional tajik salad), Stuffed Aubergine Salad. Fresh whole fruits, fresh whole vegetables and a variety dried fruits and nuts are a regular part of a balanced meal. Several dips and dressings are also prepared to lend variety and compliment a meal.<br />
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The main meal includes Mantu or Tushbera (similar to ravioli with vegetable/ meat and spices), Shakhlet, Kaurdak kaimak (roast meat servedwith fried onion and sour cream), Golubtsi (Stuffed cabbage rolls with tomato broth), Qurutob (baked vegetable with salted yogurt and flaxseed oil).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Oshi Pluv ( traditional tajik pulao) and Domlama (mutton with assorted tajik vegetables) are delicious rice preparations, provide great insight on the Biryani that we eat today how it evolved from Persia !<br />
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Breads include Non, Sambusa Baraki( tajik bread), Katlama (puff flat cakes).Typical desserts are Shirbhirinj (milk pudding) and Halvaitar (liquid flour halva).</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUB0cJwAdP4be39e13ZxXbF9-rLMcMIyY2XlX6TNq2uNTs5azuK7BVlvkjEDBtcbSZI63EZDBDtwz_H_cfhNdj2doROSWn0kvRaui7G0UB96Q1rLMK2OG3pIid6ARxuiqFM_8CesSbfas/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUB0cJwAdP4be39e13ZxXbF9-rLMcMIyY2XlX6TNq2uNTs5azuK7BVlvkjEDBtcbSZI63EZDBDtwz_H_cfhNdj2doROSWn0kvRaui7G0UB96Q1rLMK2OG3pIid6ARxuiqFM_8CesSbfas/s320/11.jpg" width="320" /></a></div><div style="text-align: justify;">It is mystical to think and realise that it all started here the beginning of the spice trail from the Turkish coasts all the way to China and also to Afghanistan and further to India. Tajikistan played such a pivotal role and the thoroughfare helped cultures change hands along with the passage of bounty that the trail witnessed for centuries !</div><br />
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<span style="color: purple;"><strong>By : Devraj Halder</strong></span></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-78427550553229890012012-04-12T07:46:00.000-07:002012-04-12T07:46:32.784-07:00Menu Trends 2012<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: inherit; font-size: 11pt;">Multi cuisine is more or less out and multi specialty is in. Discerning customers of today want to savor specialized world cuisine/s seated on the same table. Hence the need for restaurants to hire multi cultural chefs to keep the cuisine/s alive.<span style="mso-spacerun: yes;"> </span>The trends are also going the ingredient way; menus which boast of customized ingredients from across the globe stand an edge. </span></div><br />
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<span style="font-family: inherit;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: black; font-family: inherit; font-size: 11pt;">As far as presentation goes, the trend which started sometime back of beauty in simplicity is going great guns. The concept has evolved extremely well and is all set to change the very essence of food presentations. All kinds of tacky, cluttered, multicolored mish-mash is definitely out. As far as food is concerned the ingredients are suddenly visible and not under layers of marinations, accompaniments, sauces and gravies. The visible ingredients are fresh, natural, subtle, appetizing and bold ! </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: black; font-family: inherit;"></span> </div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: black; font-family: inherit; font-size: 11pt;">The great news is that Indian ethnic food is getting a quick make over in Indian restaurants. New-age Indian food is in and we’ve got to make it stay. It gives a whole new dimension to how Indian food was always perceived and now that the sophistication is creeping in steadily it opens up new challenges to the Indian chefs to put on his creative caps and also keep the heritage and culinary depth of the cuisine alive.<span style="mso-spacerun: yes;"> </span>Indian food is also set to find new alliances getting married to global wines as the trend is picking up big way. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: black;"><br />
<span style="font-family: inherit;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: inherit; font-size: 11pt;">Health Café, Health Bar, Haute Cuisine, Tuscan, Albanian, Iberian, Tahitian; the new-age customers have developed insatiable palette for more and the versatile. So bring it all on, there will be hardly any eye-brows raised !</span><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: inherit; font-size: 11pt;">In todays scenario it is also very important to be aware. Ponder on the following :<br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><place><span style="color: black;"><span style="font-family: inherit;"><span style="font-size: 11pt;">I.</span></place><span style="font-size: 11pt;"> Healthy and fresh ingredients are not so healthy any more most of them are laden with harmful chemicals so the most basic thing is to wash them really well, again and again. Look out for any signs of discoloration, bitterness or even allergic reactions .</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: black; font-family: inherit; font-size: 11pt;">II. Brush up your knowledge on Genetically Modified foods( GM Foods). They always look the most attractive and healthy in the supermarket but look for valid accreditions. </span><span style="font-size: 11pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: black; font-family: inherit; font-size: 11pt;">III. Always buy food which can be traced back. Like branded rice, flour, grains, cereals, milk even sweets are still better than to buy them from the open market. Food adulteration is so rampant you will never know what is the real thing !</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: black; font-family: inherit; font-size: 11pt;">The mantra for 2012 would be to rededicate oneself to provide culinary surprises, exemplary cuisines and out-of-the-box concepts and experiences. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: purple; font-family: Calibri; font-size: 11pt;">By : Devraj Halder</span></b></div></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com2tag:blogger.com,1999:blog-2487880184772972241.post-72812792165131397052012-04-05T04:34:00.000-07:002012-04-05T04:34:50.497-07:00Refreshing Recipe - Pommery mustard vietnamese basa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="color: purple; font-family: Palatino; font-size: 11pt;">Pommery mustard vietnamese basa<span style="mso-spacerun: yes;"> </span></span></b><span style="color: purple; font-family: Palatino; font-size: 11pt;">with sichimi tossed asparagus and <i style="mso-bidi-font-style: normal;">nimbu-</i> chlorophyll oil ( Serves Two )</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Vietnamese Basa Fish<span style="mso-tab-count: 5;"> </span>300 gms</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Lemon Juice<span style="mso-tab-count: 6;"> </span><span style="mso-spacerun: yes;"> </span>01 tsp</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Garlic Juice<span style="mso-tab-count: 6;"> </span><span style="mso-spacerun: yes;"> </span>01 tsp</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Galangal Juice<span style="mso-tab-count: 6;"> </span><span style="mso-spacerun: yes;"> </span>01 tsp</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Cooking Cream<span style="mso-tab-count: 4;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>02 tbsp</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Lemon Grass , chopped <span style="mso-tab-count: 4;"> </span><span style="mso-spacerun: yes;"> </span>a pinch</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Pommery Mustard<span style="mso-tab-count: 5;"> </span><span style="mso-spacerun: yes;"> </span>01 tbsp</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Seasoning ( salt and white pepper pwd )<span style="mso-tab-count: 2;"> </span><span style="mso-spacerun: yes;"> </span>to taste</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Chlorophyll Oil<span style="mso-tab-count: 5;"> </span><span style="mso-spacerun: yes;"> </span>01 tbsp</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Green Asparagus<span style="mso-tab-count: 5;"> </span><span style="mso-spacerun: yes;"> </span>80 gms</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Sichimi Powder<span style="mso-tab-count: 5;"> </span><span style="mso-spacerun: yes;"> </span>a pinch</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salad ( Sprouted peas, alfa alfa, beans )<span style="mso-tab-count: 2;"> </span><span style="mso-spacerun: yes;"> </span>to accompany </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Marinate the fish in the following order; the seasoning, lemon, garlic, galangal, lemon grass. Let it stand for 20 mins and then add the cream, mustard and the oil to complete the marination. Cook in the tandoor and serve with grilled asparagus sprinkled with sichimi powder and the side salad.<br />
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<span style="color: purple;"><strong>By : Devraj Halder</strong></span></div></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-75484665078161123152012-04-05T04:26:00.000-07:002012-04-05T04:26:28.914-07:00My Interview @ www.thewineclub.in/interview/list<div dir="ltr" style="text-align: left;" trbidi="on"><div class="ans_heading" style="font-weight: normal;"><span style="color: black;">My Interview @ </span><span style="color: #009933;">www.the<b>wineclub</b>.in/interview/list</span><br />
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Food becomes transformed at his magical touch. Taste buds get tickled at the wave of his wand. Meet Chef <span style="font-weight: bold;">Devraj Halder</span>, EAM, Food & Beverage, The Suryaa, New Delhi, in a candid chat with <strong>Poonam Thapa.</strong> <br />
</div><div class="innerpage _row"><div class="question"><img alt="Devraj Halder" src="http://www.thewineclub.in/media/2011/08/17/devraj-pic1.jpg" style="float: right; height: 350px; padding-left: 10px; width: 243px;" /> <strong>The Wine Club: </strong>How did you get involved with the world of food? </div><strong>Devraj Halder: </strong>Interestingly, my family consisted of doctors and engineers and hence I was guided toward the same. However, I was not convinced. Fortunately, there was this opportunity for a hotel management which I took it up as I wanted to do something else. Right from the beginning, I found the kitchen area to be the most interesting in terms of creativity and lucrativeness. Food seemed to tickle my senses and today the world of food fuels my passion and helps me stay connected to myself. There is always something more to learn, something new to try out. <br />
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<div class="question"><strong>The Wine Club: </strong>Tell us something about your background. </div><strong>Devraj Halder: </strong>I was born in Bengal and brought up in Dhanbad. I have spent close to 14 yrs in 5 kitchens before taking over at the helm of food and beverage. <br />
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<div class="question"><strong>The Wine Club: </strong>What are the most important restaurants you've worked? </div><strong>Devraj Halder: </strong>Al Fresco in Mumbai. Carnival, Polynesian in Goa. Chef & I, Bonitos, Sampan in New Delhi. <br />
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<div class="question"><strong>The Wine Club: </strong>Do you have any mentors? </div><strong>Devraj Halder: </strong>There are many not just in my profession but from various strata of life who made the difference to how I think and how I've grown. <br />
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<div class="question"><strong>The Wine Club: </strong>What is your philosophy on food and wine? </div><strong>Devraj Halder: </strong>Like in Italy they say 'non impegnativo' which means non intrusive; food and wine are heavenly creations in their very own right and should not supersede each other under any circumstances. They have some kind of nuptial sensuality about them and should naturally bond or rather fuse to an orgasmic harmony on the palette of the diner. <br />
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<div class="question"><strong>The Wine Club: </strong>How do you compile the wine list at The Suryaa? </div><strong>Devraj Halder: </strong>The wine list is a window to the terroir. We have the list broadly divided into sparklings, reds and whites which is further divided into countries; the old world first followed by the new world. Within the countries we have selection of regions and grapes. <br />
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<div class="question"><strong>The Wine Club: </strong>What is the concept behind The Suryaa and its wine program? </div><strong>Devraj Halder: </strong>We try to strike a balance between the preferences of the guests; Regular wine drinkers have a developed palette and enjoy slightly oakier, drier and older wines. While the youngsters like it fruity, rounder and younger, and 'drink now style' wines. Wine suggestions are vital to ensure a perfect dining experience. <br />
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<div class="question"><strong>The Wine Club: </strong>How do you go about pairing wine with courses? </div><strong>Devraj Halder: </strong>The basic and intrinsic flavours of food are the key which help decide the kind of wine. We also try to keep it simple and uncomplicated for the guests to actually enjoy without inhibitions. <br />
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<div class="question"><strong>The Wine Club: </strong>Do you always consult with your sommelier while pairing up the dishes with wine, or do you decide on your own? </div><strong>Devraj Halder: </strong>The Suryaa, New Delhi enjoys continuous patronage of repeat clientele. We know our guests well enough to look for outside help. <br />
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<div class="question"><strong>The Wine Club: </strong>What wine trends are you seeing in Delhi and also in India? </div><strong>Devraj Halder: </strong>Wines from Australia, Chile, Argentina and South Africa are doing extremely well. In Delhi what I like is Delhites speak their mind. I do hear comments like 'I don't like French wines' or 'Pass the wine keep the jargon'! The wine communities promote or write highly about imported wines while the expats ask for Indian wines which show that there is a divide in perceptions. Guests also ask for their favorite grapes. <br />
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<div class="question"><strong>The Wine Club: </strong>What is your favorite wine? </div><strong>Devraj Halder: </strong>My personal favorite is the Riesling. This superlative grape makes aromatic, fruity, acidic and refreshing wines. <br />
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<div class="question"><img alt="" src="http://www.thewineclub.in/media/2011/08/17/devraj-pic2.jpg" style="float: left; padding-right: 10px;" /> <strong>The Wine Club: </strong>What is your favorite food with this wine? </div><strong>Devraj Halder: </strong>As Rieslings can stand up to spiced food and I am an avid fan of Indian cuisines; a good fish lightly marinated with turmeric, staranise, garlic, ginger, lemon-mint, cream and cooked over charcoal fire would be an amazing pair. <br />
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<div class="question"><strong>The Wine Club: </strong>Do you lean more towards Old World or New World wines? </div><strong>Devraj Halder: </strong>Well, both are important and both kinds have their avid lovers. Personally my leaning is towards the younger wines as it is more casual and hence popular among the youth. Old world wines make you think a lot and I feel today the youth has no time to think. Another issue why old world wines take a backseat is the price factor. As they are imported, they become more expensive as compared to the new world wines. <br />
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<div class="question"><strong>The Wine Club: </strong>Tell us about a perfect wine and food match that you have discovered. </div><strong>Devraj Halder: </strong>Well, let me touch upon an interesting situation which I recently countered requiring a chocolate and wine pairing! Now there are two routes; one is the similar pairing approach while the other is the contrasting pairing approach. The former is less challenging; start with milk chocolates with a lighter wine and then proceed on to the stronger and bitter ones with wines with stout tannin levels to match up. But my risk taking instincts as a chef prompted me to take the contrasting approach and gave much satisfying results. A top quality dark chocolate will go brilliantly with an intense Napa Valley Zinfandel. The tannins are actually softened by the fat content of the chocolate to give a cider-vanilla finish!<br />
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<div class="question"><strong>The Wine Club: </strong>What types of wines are most popular with your clientele? </div><strong>Devraj Halder: </strong>We get a good mix of wine lovers so any particular kind of wine is not a factor. <br />
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<div class="question"><strong>The Wine Club: </strong>What in your opinion does it take to become a good chef or a good sommelier? </div><strong>Devraj Halder: </strong>Food and wine alike, it is most important to follow your senses, it always lead to great satisfaction. <br />
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<div class="question"><strong>The Wine Club: </strong>What is the best part of being a chef? </div><strong>Devraj Halder: </strong>That I never have to go hungry! Actually life as a chef is highly interesting and varied. The package includes action packed days, tense moments, great ups and equally great lows, a lot of different people to meet and also a lot of riddles to solve. Overall, it is not as monotonous and routine as so many other professions. <br />
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<div class="question"><strong>The Wine Club: </strong>What happens at home? Do you insist on cooking your meal yourself, or do you let your wife/mother cook for you? </div><strong>Devraj Halder: </strong>Cooking my own meals in a family would be quite rude. Humility describes me better. <br />
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<div class="question"><strong>The Wine Club: </strong>What would be your advice to aspiring young Chefs? </div><strong>Devraj Halder: </strong>Career as a chef, is quite an experience. Go for it, if the words which describe you are, passionate, tenacious, creative, physically fit and you wish to do something meaningful. In the true sense, it is a profession for the brave yet warm-hearted. <a class="toparrow" href="http://www.thewineclub.in/interview/1167/%22Younger-Wines-Are-Casual-and-Youth-Friendly%22#top" style="float: right;"></a></div></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-64112933557981960902012-03-17T05:35:00.000-07:002012-03-17T05:35:33.630-07:00The Great Indian Wedding !<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit; font-size: 11pt; mso-bidi-font-size: 12.0pt;">Wedding business for the food & beverage industry has emerged as a vibrant segment with exponential potential. The great Indian ‘shaadis’ are now known the world over for its exuberance, fan fare, cuisine and heritage. </span><span style="font-family: inherit; font-size: 11pt; mso-bidi-font-size: 12.0pt;">The movies, the media has played a major role in promoting the awareness and glorification of the Indian wedding.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: black; font-family: inherit; font-size: 11pt; mso-bidi-font-size: 10.0pt;">The needs also have changed and everyone wants to do something different for their ‘shaadi’. All desire their wedding to be the talk of the town, remembered and talked about.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: black; font-family: inherit; font-size: 11pt; mso-bidi-font-size: 10.0pt;">The detailing on hospitality, arrangements and<span style="mso-spacerun: yes;"> </span>cuisine require a lot of planning to make the entire event a thumping success. The wedding arrangements portray the image of the families and no one wants to compromise, to show the works; whether it is their social standing, love for their child, warm hospitality or grandeur.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><span style="color: black; font-size: 11pt; mso-bidi-font-size: 10.0pt;">On the choice of cuisine, the regional fare still stands as the most important component in the selection of a menu. R</span><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;">egional cuisine has its own distinct place and is the essence of the family. It is also the back bone or the foundation of Indian cuisine as it also signifies ‘ khandan’ or family heritage. It is an experience in itself, it takes one down the memory lane towards evolution, touching upon factors, which has resulted in the particular cuisine. It is this nostalgia that make the food all the more interesting.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit; font-size: 11pt; mso-bidi-font-size: 12.0pt;">Mouth watering ‘chaat’ which can include varities of ‘golgappas’, ‘aloo tikki;, ‘bhalla papdi’, ‘chila’, ‘ pav bhaji’, ‘bhel puri’, ‘palak pakoda chaat’ ; the list is endless.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit; font-size: 11pt; mso-bidi-font-size: 12.0pt;">Hearty Indian short eats like ‘chole bhature’, ‘bedwin poori’, ‘samosa’, ‘kachori’ are some ‘must-includes’. The cocktail snacks can be equally or even more varied; ‘hara bhara kebab’, ‘akhrot ki tikki’, ‘kathal kebab’ a wide varieties of seekh kebabs. Non vegetarian selection are equally amazing.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit; font-size: 11pt; mso-bidi-font-size: 12.0pt;">Kebabs prepared live is a definite hit and the first preference for the guests. Live cooking is something which has caught a lot of attention as the food is hot and fresh and comes on to your plate with more assurance.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit; font-size: 11pt; mso-bidi-font-size: 12.0pt;">The main course gives a selection of myriad ethnic cuisines , it is like a treasure trove of variety of food that is available and becomes a daunting task to choose from.<span style="mso-spacerun: yes;"> </span>Mughlai, Awadhi, Punjabi, Gujarati, South Indian, Parsi, Bengali, Rajasthani, Hyderabadi all have delicacies that are traditional as well as exotic. Also cooking styles like ‘handi’, ‘dum’, ‘tawa’, ‘sigri’ bring more exclusiveness to the cuisines. ‘ Biryanis’, ‘Quormas’, Indian Breads need no introduction. Indian sweets also have a fabulous variety; ‘jalebi’, ‘rabdi’ , ‘kulfi’, ‘gulab jamun’, ‘rasmalai’, ‘rasgulla’, ‘halwa’, ‘kheer’ : what to choose and what to leave , they are all ‘un-put-downable’ proposition.</span><span style="color: black; font-size: 11pt; mso-bidi-font-size: 10.0pt;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><span style="color: black; font-size: 11pt; mso-bidi-font-size: 10.0pt;">Indian folks are also now a widely traveled bunch, hence there is a need for global cuisines as well. You also find a large segment, getting married to foreigners or </span><stockticker><span style="color: black; font-size: 11pt; mso-bidi-font-size: 10.0pt;">NRI</span></stockticker><span style="color: black; font-size: 11pt; mso-bidi-font-size: 10.0pt;">’s, hence the need for global cuisine becomes a necessity</span><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;"> Food is also quite synonymous to fashion. Trends change and some thing new comes up. .<span style="mso-spacerun: yes;"> </span>Cooking methods and live cooking stations of international cuisine are considered fashionable. Pastas , live carvings stations, grills and barbecues, Lebanese schwarma, salads, crepes& fondue, noodle & dimsum , pizzas or teppanyaki, wok fry’s or Mongolian are some hot selling counters.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;">Guests particularly ask for, Italian, Greek, Spanish, Mexican, South East Asian, Chinese, </span><place><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;">Caribbean</span></place><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;"> and </span><place><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;">Mediterranean</span></place><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;"> cuisines. Cooking styles like teppanyaki, roasts, flambé have lots of takers.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit; font-size: 11pt; mso-bidi-font-size: 12.0pt;">International desserts selection have become far and wide. Availability is easy and presentations are exotic, all this makes the desserts a competitive and demanding gamut to select from.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;">Overall anything and everything is available, available at a price. You can get chefs flown in from anywhere in </span><country-region><place><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;">India</span></place></country-region><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;"> or abroad , you can have the choice and extent of cuisine or ingredient you prefer. Limitations are less limited.<span style="mso-spacerun: yes;"> </span>Nowadays these are all available on a platter. You have to decide as to what you want and it can be customised and personalized for you at a ‘not-so-convincing’ price tag. But it sure does take the burden off your shoulders.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: purple; font-size: 11pt; mso-bidi-font-size: 12.0pt;">By : Devraj Halder</span></div></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-72538199430956147752012-03-10T02:08:00.000-08:002012-03-10T02:08:09.701-08:00The Palette Makeover<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoTitle" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;">They say that it takes three complete months of continued exposure to acquire a new taste.<span style="mso-spacerun: yes;"> </span>I believed it at first and in the past, but now I think quite otherwise. There are actually two dissimilar ways to look at it. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoBodyText" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;">Firstly, there are palettes, which hate to change their acquired tastes and seem to go back to what they desire more frequently than they want to. This is quite linked to comfort food, old habits, traditional outlook and apprehension to change. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;">It is like living in a more familiar world, which give solace in what you see on your plate and feel on your palette. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoBodyText" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;">Lets talk of the other kind, were I see palettes, which are permanently on a world tour. Frequently, one finds himself eating, Indian, Italian, Japanese and even more on a single day and craves for more and even more variety. This insatiable quest to constantly seek for variety has caught today’s generation with a vice like grip. People switch cuisines as frequently as they change clothes. It is the present generation, which has actually broken the mind frame and thought process, which Indians per se has had over the years. Talk about movies, travel, sports; we see a paradigm shift in every sphere.<span style="mso-spacerun: yes;"> </span>Food is a front-runner too, which in turn has prompted this amazing palette makeover. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoBodyText" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;">A few years back, most of the meals would be consumed at home or would be home-cooked. Eating out would be a festive change mostly once a week for the average Indian. Now look at the transition were home cooked food is more enviable and sought after as all we do is constantly and incessantly eat out. Walk into a food court and you see a family of four eat four different cuisines on the same table. Talk of cuisines, children of today know more cuisines than their elder counterparts could even dream of at the same age. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;">So, how to make the most of the palette makeover? Let us attach this makeover thing to other kinds, which we have seen and encountered, like home, personality, office etc., all of which is for the better. That is the key phrase, <i>for the better </i>and a makeover is essentially<i> for the better</i>. So when we do have this plethora of variety of food available at a hop and call then why not make the most of it. Choose the healthy from the junk, the natural from the artificial, the fresh from the preserved, the lean from the fatty, the light from the heavy and the best from the rest ! .. Now it makes more sense doesn’t it?</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;">The palette make over would be made over continuously and the ball is on the roll. So let your palette roll, but be on the drivers seat ! </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: purple;"><b>By : </b><strong><span style="font-size: 11pt; mso-bidi-font-size: 12.0pt;">Devraj Halder</span></strong></span></div></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-6921490201990764972012-02-27T23:12:00.001-08:002012-02-27T23:16:13.796-08:00Thai - The sensory high !<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Exotic Thailand conjures up enigmatic visuals according to taste and temperament. To some the country is a fantasy of royalty in spirituality of gilded temples and palaces, to others a palm-fringed beach of snowy white sand, an exotic tribal village high in misty mountains or the brassy, cosmopolitan lure of Bangkok or even the exotic nightlife. All are valid enough as individual impressions, yet misleading in terms of the whole for Thailand, like the nation's food, is a complex mixture of flavors and the product of a unique history. <br />
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Thailand is not a very big nor a very rich country, but it is unique. It has a way of life that mixes ancient ritual with the ways of the modern world. Thailand is most fortunate, with both the land and surrounding seas yielding rich harvests. The staple, rice, is grown in abundance, as do the numerous varieties of vegetables, fruits, herbs, and spices that enliven the Thai palate. Despite all the problems of the modern world Thailand still has much of old Siam. <br />
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The Thais are great eaters, not necessarily in quantity but in the way they relish their food, appreciating individual tastes and subtle combinations of dishes. <br />
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Thai cuisine as we know it today traces its history back into the far past and has undergone numerous changes and adaptations. It nevertheless retains its distinctiveness which makes Thai food highly popular among connoisseurs of fine dining the world over. Thai food will certainly bring an even wider appreciation of its many delights. <br />
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Welcome to one of the worlds great cuisines. This is food you can enjoy cooking as much as eating. Like the word 'Thai', which means 'free', Thai cooks are never rigid in their approach. So be flexible in your interpretation of the recipes, particularly when you are not always able to find every ingredient. Thai food combines the best of several eastern cuisines: the oriental bite of Sichuan Chinese, the tropical flavor of Malaysia, the creamy coconut sauces of southern Indian and the aromatic spices of Arabian food. <br />
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As Thai food is delicious, nutritious and easy to cook, it has become exponentially popular all over the world. The national style of cooking finds a well deserved place in global culinary culture due to its unique combination of spicy-salty-sweet-sour taste of this very special Asian cuisine. The present day cities throughout the world have more new Thai restaurants which skillfully combine and refine the available ingredients along with traditional ones resulting in dishes with exciting character. <br />
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The people of Thailand do not use knives and forks but forks and spoons, holding the fork in their left hand to help get the food onto the right-hand-held spoon. Each spoonful should be moderately filled to conform with accepted custom. Eating by stuffing the mouth full is considered impolite. There shouldn't be any sound of scraping the utensils on the plate nor should there be grains of rice on the lips. The Thais do not scoop portions onto their plates as home style serving in the west tends to do. They share from a common dish, taking only enough for a bite or two at a time. This way one avoids seeming too greedy and everyone has an ample share of each dish. <br />
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The ideal Thai meal aims at being a harmonious blend of the spicy, the sweet, and the sour and is meant to be satisfying to the eye, nose, and palate. Mouth-watering, different, Thai food is basically 'chilli hot' at times blended with subtle additions of locally grown roots, grasses, and aromatic herbs to lessen the 'bite'. The use of spices and aromatic plants such as sweet basil, mint and galangal which enhances the flavor of Thai dishes. Thai food appeals to more than taste alone, it is infact a sensory high !<br />
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A dish should appeal equally well to the eye and most as well as the taste buds. Thai food is an original and rich amalgamation of evocative aromas, subtle blends of herbs and spices and contrast in textures and tastes. A single-word summation of Thai food would not be 'heat' but 'harmony', a harmony of tastes, colors, and textures designed to appeal to both the eye and palate. Besides the qualities of pleasant appearance and excellent taste, Thai food is recognized as one of the most outstanding culinary creations in the world. <br />
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A few ingredients that cannot be substituted are: coriander root which is used both as an ingredient in the cooking and part of many marinades; coriander leaves which are used for cooking and garnishing. The 'Nam Pla', a fish sauce which adds saltiness and bring out the finer flavors of other ingredients. Coriander is an acquired taste and although parsley is sometimes suggested in recipes as an acceptable substitute, its use will certainly result in a great loss of 'Thai-ness' in the cooking. <br />
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The Thai prefer to eat polished rice, tending to look down on untreated rice as inferior. Long grain rice is cooked, usually steamed to a light and fluffy texture with out the use of additives such as salt, the seasonings and spicy sauces being served seperately and added according to individual taste. <br />
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A large container of rice is always the centerpiece. Surrounding the large central bowl of rice there will be several dishes offering a balanced selection of flavors and textures. In addition to the rice, a typical meal might include a soup; tom yum, a curry; gaeng, fresh vegetables; yam, a fried dish; phad, a spicy hot dipping sauce; nam prig and a steamed one. The soup is served together with the other dishes whereas western customs is to serve the soup to start. <br />
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A full composition of a typical Thai meal would be rice, curry, soup, fried dish, salad, dipping sauce with fresh vegetables, steamed or grilled dish, solid dessert, liquid dessert and mixed fruits. </div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMKi91zowXCP4oaxqXyhfppnISWx53Ev2N88aZ68cm1xulQ_HDkKW_PAPeopR3GPcKMqWpNyl-X9_4vwgzD9lprCgiGsySp1End5_D5MZuwgvbqjDPYRo7lNCkFom6wFnFTUmDqyYUTw/s1600/B+040+Koong+phad+kraphaw+CM4_0570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMKi91zowXCP4oaxqXyhfppnISWx53Ev2N88aZ68cm1xulQ_HDkKW_PAPeopR3GPcKMqWpNyl-X9_4vwgzD9lprCgiGsySp1End5_D5MZuwgvbqjDPYRo7lNCkFom6wFnFTUmDqyYUTw/s320/B+040+Koong+phad+kraphaw+CM4_0570.jpg" uda="true" width="320" /></a></div> <span style="color: purple;">Koong phad kraphaw; shell lobster with chilli and holy basil</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjim02mHUx4TYkE99wVAT1EF3FAlLSB0Lu-ZZXsX6OVAn-3naaufYINlxqN3m-PEkvXh9tOx-9wyF8NtkCqJomUvZHR-_v1ceWJXHwVkSbzyApKnY9zr50dDdO3SwMW_dtikRH7sTsoLc/s1600/C+005+Tom+yum+D3S_9946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjim02mHUx4TYkE99wVAT1EF3FAlLSB0Lu-ZZXsX6OVAn-3naaufYINlxqN3m-PEkvXh9tOx-9wyF8NtkCqJomUvZHR-_v1ceWJXHwVkSbzyApKnY9zr50dDdO3SwMW_dtikRH7sTsoLc/s320/C+005+Tom+yum+D3S_9946.jpg" uda="true" width="320" /></a></div> <span style="color: purple;">Tom yum soup</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvobc1Cgo-yICb5lwTgtS36vLfIftD2HqjfEkNiFelpzF00V4w_cLFYUzf7AnY2ZfirMZy90t_oEzg6SyYZFxCGUcQx-TQ_idHkAdLJWEsPnGLSdvms5LbJhNzuQI2VhJFCD2tjBS3qE/s1600/D+038+Phad+phak+ruam+mit+IMG_2220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvobc1Cgo-yICb5lwTgtS36vLfIftD2HqjfEkNiFelpzF00V4w_cLFYUzf7AnY2ZfirMZy90t_oEzg6SyYZFxCGUcQx-TQ_idHkAdLJWEsPnGLSdvms5LbJhNzuQI2VhJFCD2tjBS3qE/s320/D+038+Phad+phak+ruam+mit+IMG_2220.jpg" uda="true" width="320" /></a></div><div style="text-align: justify;"> <span style="color: purple;">Phad phak ruam mit; stir fried vegetables</span></div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W0i2Za1iewY8w0md-jgwxwbSsfulKqvM5DfcABb6nlFHPZQqGghYhzjLg0MBwErat7AkhfsttmD9ngqcbZYhT6bBMK4X74YpyuCBSZEGEU05YqX36jfNKGuZkjlz66VY3ReqNUhpoDU/s1600/D+054+Kaenu+khieuwan+kai,+chicken+green+curry+CM4_8362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W0i2Za1iewY8w0md-jgwxwbSsfulKqvM5DfcABb6nlFHPZQqGghYhzjLg0MBwErat7AkhfsttmD9ngqcbZYhT6bBMK4X74YpyuCBSZEGEU05YqX36jfNKGuZkjlz66VY3ReqNUhpoDU/s320/D+054+Kaenu+khieuwan+kai,+chicken+green+curry+CM4_8362.jpg" uda="true" width="320" /></a></div> <span style="color: purple;">Kaenu khieuwan kai, chicken in thai green curry</span> <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMymfjSkPGNhRfdf7LaOR5syHhqS7yHfC_l-iXw2hVkFXT6yCW4DajGvAS3FAUGl27-lwcqZWYbhahG0i1ovtPhPJIplTh4QDhOz8aCnjJd_g3IzU9F-bWNQP_s88ArzTCgAx-GgYq24/s1600/D+060+Mee+krob%252C+crispy+thai+glass+noodles+CM4_0562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMymfjSkPGNhRfdf7LaOR5syHhqS7yHfC_l-iXw2hVkFXT6yCW4DajGvAS3FAUGl27-lwcqZWYbhahG0i1ovtPhPJIplTh4QDhOz8aCnjJd_g3IzU9F-bWNQP_s88ArzTCgAx-GgYq24/s320/D+060+Mee+krob%252C+crispy+thai+glass+noodles+CM4_0562.jpg" uda="true" width="320" /></a></div> <span style="color: purple;"> Mee krob; crispy thai glass noodles</span> <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcvQSS5z0aqCSYcRnOxpP9P9FGc-moqkQovYSJV7-r41BgoklNfUoRG5XXTfZNqJX1A8RzScCHE_yFudHH43w13I9nxD7yxaFq7E9BIjsse3KbfnkEgqlJ2KU2aCV683AmjbsW1VJTk4/s1600/D+061+Phad+thai,+thai+rice-stick+noodles+CM4_8391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcvQSS5z0aqCSYcRnOxpP9P9FGc-moqkQovYSJV7-r41BgoklNfUoRG5XXTfZNqJX1A8RzScCHE_yFudHH43w13I9nxD7yxaFq7E9BIjsse3KbfnkEgqlJ2KU2aCV683AmjbsW1VJTk4/s320/D+061+Phad+thai,+thai+rice-stick+noodles+CM4_8391.jpg" uda="true" width="320" /></a></div> <span style="color: purple;">Phad thai; aromatic thai rice-stick noodles with roasted peanuts</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8JsD6f0bdc1NkzXevSfKJVnbgxm2F-BVUd7frJQvnDMDSl2YQYGcm0MA1IpDNE0Ib56ul_TYSYekuAqQCaFDiY8qiUNRz_l92F06GTkcBGOoNwrq_Dq2lJsHah9wUE21vjqlGKAA8yU/s1600/E+003+Sang+khaya+fak+thong+D3S_9974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8JsD6f0bdc1NkzXevSfKJVnbgxm2F-BVUd7frJQvnDMDSl2YQYGcm0MA1IpDNE0Ib56ul_TYSYekuAqQCaFDiY8qiUNRz_l92F06GTkcBGOoNwrq_Dq2lJsHah9wUE21vjqlGKAA8yU/s320/E+003+Sang+khaya+fak+thong+D3S_9974.jpg" uda="true" width="320" /></a></div> <span style="color: purple;">Sang khaya fak thong; fresh pumpkin and coconut custard in lemon grass cannoli</span><br />
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<span style="color: #351c75;">By : Devraj Halder</span><br />
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</div></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-34399333145647861622012-02-27T22:02:00.001-08:002012-02-27T22:05:42.847-08:00The Health Revolution<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoTitle" style="margin: 0in 0in 0pt; text-align: justify;"><strong><span style="font-family: inherit;">Health issues and healthy eating habits have been climbing up our priority list at a feverish pace.<span style="mso-spacerun: yes;"> </span>The awareness of the issue has never been so remarkable. A person may be at 60 or at 16, this one priority is common atleast and that is to keep in shape. This infact is good news to us chefs too, as the recognition of our jobs have increased multifold. We are no longer forced to cook oil-laden food, heavy gravies and kill the food in the name of cooking.<span style="mso-spacerun: yes;"> </span>We can do subtle things and still keep the cash register ringing.<span style="mso-spacerun: yes;"> </span></span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong><br />
<span style="font-family: inherit;"></span></strong></div><div class="MsoBodyText2" style="margin: 0in 0in 0pt; text-align: justify;"><strong><span style="font-family: inherit;">Chefs now can also do different things and do them differently. The discerning clients know their food, which make the job even more interesting as well as challenging. It is also a huge responsibility to keep the health food healthy, as it is quite simple to turn the subject into a marketing jargon. </span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong><br />
<span style="font-family: inherit;"></span></strong></div><div class="MsoBodyText3" style="margin: 0in 0in 0pt; text-align: justify;"><strong><span style="font-family: inherit;">The health revolution is here to stay and it better be for the good. When you encounter or look for health food, it is my earnest request to all you intelligent folks to ask questions, please don’t get carried away but read between the lines. Pry whether the health product suits your specific need, look at the list of contents in detail, check whether the cooking medium or cooking process negates the health benefit of the ingredients in a restaurant menu or not. Read more about the ingredients, dissect fad diets to know your-specific advantage in them. Don't just get way led by <em>Organic</em>, <em>Natural</em>, <em>GM</em> and other labels. It is good to be aware, that way you get more value for your money.</span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong><br />
<span style="font-family: inherit;"></span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong><span style="font-family: inherit;">It is also heartening to see that the palette makeover has given us Indians a pivotal advantage. Sandwiched between Asian gourmet cuisines and that of rest of the world and with our very own deep-rooted cuisine/s, we are at an envious position, no wonder the upsurge in <span style="mso-bidi-font-size: 12.0pt;">global reverence and all the signs of emergence of an increasingly elite status for our country, our food and the way we eat. We surely are poised, poised<span style="mso-spacerun: yes;"> </span>to embrace a healthier lifestyle and derive much more fulfillment, that way we do squeeze out more from life. After all that is exactly why we live ! …to eat !!</span></span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong><br />
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<span style="font-family: inherit;"></span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: purple; font-family: inherit; mso-bidi-font-size: 12.0pt;"><strong>By : Devraj Halder</strong></span></div></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-71796624508857700042012-02-17T23:21:00.000-08:002012-02-18T00:11:53.447-08:00Yin & Yang ; Holistic balance of food and body<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">The essentials of Yin-Yang school of thought are divided into two opposite principles, which oppose one another in their actions. Yin-Yang and the five material agents can explain all changes in the universe. Yin-Yang denotes the sense of continual, cyclic and constant movements of these two energies; yin to yang and yang to yin causing everything to happen and no one principle dominates the other or determines the other: just as things expand and contract, temperatures change from hot to cold. Since no principle dominates eternally, this means that all conditions are subject to change into their opposites which also means that all phenomenon have within them the seeds of their opposite state, i.e., sickness has the seed of health and health has the seeds of sickness. This is called “presence in absence”.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">The traditional symbol of the forces of Yin and Yang, sometimes describe as two fish swimming head to tail. The concept of Yin-Yang relates to food as food always have a sense of balance in colour, flavour and textures. Certain foods are believed to be Yin or cooling properties while others have warm, Yang properties. The challenge is to consume a diet that has a healthy balance between the two. When treating illness, an oriental physician will frequently advise dietary changes in order to restore a healthy balance between the Yin and Yang in the body. In traditional Chinese, food is used to treat the body as diet, tonic, medicine and abstention.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">The concept is exemplified in cooking methods as well, while Yin denotes boiling, poaching, braising and steaming, Yang exists in deep-frying, roasting, grilling and stir-frying. Certain foods like bean sprouts, cabbage, carrots, crab, tofu, duck are Yin foods while meat, eggs, ginger, mushrooms, wine, sesame oil is Yang foods. </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">The Yin-Yang concept can be thought of as simply a way to keep life in balance with healthier fare, which compliments each other to connect the opposing forces. It is like the law of averages, all detours need to culminate and neutralize each other, that is the only way to achieve harmony, balance and health.</span><span style="mso-spacerun: yes;"> </span></span></div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple;">By : Devraj Halder</span></div></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-30774234150172099682012-02-16T04:36:00.000-08:002012-02-16T04:38:22.738-08:00Tribal Cuisines of Uttrakhand<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Tribal Cuisines of Uttrakhand bring you some never before experienced flavours from the lap of nature, abode of the great Himalayas and the holy beaches of Ganga. This is food of the 'Dev Bhoomi', the unexplored cuisines of Uttrakhand. It is like an auspicious expedition to explore the land of the gods, a cuisine so appealing that it makes it a heavenly experience. <br />
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The land belongs mostly to the Pahari, Garhwal and Kumaon regions of Uttrakhand. The food is extremely nutritious to suit the high energy requirements of the hilly and cold climes. The food is cooked traditionally with love and affection over charcoal or wood fire.<br />
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The food of this Dev Bhoomi is highly influenced by the topography and lifestyle of the people. The culture of the people can be found extravagantly in their festive food. People of Uttaranchal are fond of both vegetarian a well as non vegetarian food. The characteristic feature of tribal cuisines of Uttrakhand is the sparing use of milk and milk products. This is due to the fact that in most regions of Garhwal and Kumaon the cows do not yield good quantity of milk. Rice is the staple food of the people, but the favorites are the lentils. The most famous dish is Bhatt (a variety of soya bean) and the rust brown Gahat also called Kulath. Among other lentils delight are large dried balls of urad dal, called badis and their smaller version prepared from moong dal called mangodi. These delights are consumed mostly during the winter seasons.<br />
One of the common culinary delight of Uttrakhand comprise Munduva (buckwheat), which is a coarse grain with high fibre content. The use of tomato is minimal and food is essentially cooked in mustard oil or pure ghee. Very interestingly, hash seeds, locally known as Bhanga are used as spices.<br />
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The popular sip is Jaya; a salted tea, Chaans Dunghar; butter milk tempered with chives is great to start a meal with. Appetizers include Birude; a tangy preparation of black channa and peas, Panchola; a tender lamb in local spices is quite an experience. Bhutwa are lamb intestines cooked in local spices on charcoal heat. </div><div style="text-align: justify;">Bhatt ki chatkaney is soybean tempered in ghee along with onions and garlic in a gravy, served with rice. Pahadi karele ki subji are from thorny karelas cooked dry in tangy masala preparation, Haalang ki subji is local green vegetable cooked in buttermilk, Dhare ki subji is colocasia roots cooked in a traditional recipe, Toopki; whole spinach leaves cooked in iron wok and stirred continuously until smooth in texture. Palyoo is a delicious local curry made out of buttermilk. Other vegetarian repertoire also includes; Aloo ke Gutke, Sani hui Muli and Nimbu, Singodi, Kumaoni Raita, Kandalee ka Saag, Kaafli and Kulath Phanu. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Rice preparations include Bhaat a steamed red rice, Zaula; Rice cooked in buttermilk and Khaza which is a sweetened rice. Breads include Seeyal; made out of ground rice, Mad<span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">é</span>; a bread made out of rice flour batter, Puwa of rice flour. Rot<span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">é is a b</span>read made out of wheat flour, jaggery, milk and deep fried. Quaraal ka raita are flowers of a local tree blanched and mixed in sour buttermilk.</div><div style="text-align: justify;">The popular Bhang ki chutney is a dip made with hash seeds. Til ki chutney is a flavourful sesame seed chutney, Kumouni raita is made with cucumber and tempered with mustard. Desserts include; Bal Mithai; a local sweet from the region, Arsa and Gulgul; Jhangora Ki Kheer.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">What makes the food of Uttrakhand such a delight is the way the people of the state present it and the sincere hospitality with which they treat their guests.<br />
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The majestic himalayascapes of Uttrakhand bring you these rather aromatic and earthy delicacies from the simple abode of the tribes who live here. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1JkhDwNZCH9Li_XFk0qiPu_smxrmyjYqukjt_Enzfs_JRSpr2TgASo5EOHuhwVbfPBNt3gEwrZGqtk7e5q1MKmq4mlt0_y4sJ1daqn4yHcO3MUgvarXePdoko5UIgwSwEK-iUDU0W3E/s1600/DSC01874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1JkhDwNZCH9Li_XFk0qiPu_smxrmyjYqukjt_Enzfs_JRSpr2TgASo5EOHuhwVbfPBNt3gEwrZGqtk7e5q1MKmq4mlt0_y4sJ1daqn4yHcO3MUgvarXePdoko5UIgwSwEK-iUDU0W3E/s320/DSC01874.JPG" width="240" yda="true" /></a></div><br />
<span style="color: purple;">By : Devraj Halder</span><br />
<span style="color: purple;">N.B. : I thank my friends Sukhangad and Sunil for their contributions.</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"></div></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-7794321675076433462012-02-11T06:34:00.000-08:002012-02-11T06:34:14.102-08:00Horoscope Cuisine - Food for the person in you !<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;">Just as your date of birth has destined you to be under the influence of one(or more) of the sun signs, similarly it is very interesting to note that certain food ingredients are destined to be suitable and good for the person in you or the personality in you, as influenced by your governing sun sign. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;">These are foods, preparations and eating habits which your personality can easily relate to or connect with.<span style="mso-spacerun: yes;"> </span>The sign of zodiac you are born determines not only the character but also the taste. Every sign prefers certain food. The choice of right nutrition assures the health and long life. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;">Horoscope menus connect your traits and habits to the food which is meant for you. Sun sign food is best absorbed by the respective individuals. <span style="mso-bidi-font-size: 10.0pt;">One's astrological chart describes his/her unique constitutional makeup. The Sun is our most powerful luminary which governs your individuality, distinctive style and the drive to fulfill your goals in life. It is your essence, the person you know yourself to be. The Sun Sign outlines the first broad strokes as the artist's brush. Take a look at the prelude:</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><span>Arians.. stress induced eating adds unwanted pounds for you.. so relax and eat. Also h</span>aving invited Aries, you should better cook juicy meat with hot spices. Don’t forget about vegetables! As to dessert, serve outlandish sweets and fruits. <span style="color: black; font-family: Arabolical;">Taurus..</span><span> must know when to stop while eating, as gluttony is a major sin. You may frequently find yourself fighting the battle of the bulge. Geminis..</span><span> are not interested in quantity, but in variety. You eat meals on the run and love junk food rather than eating one large meal, try eating several smaller meals a day. </span><span><span style="mso-spacerun: yes;"> </span>Cancerians..</span><span> by nature, are the slaves of the stomach. Stay away from spicy, highly seasoned foods because of a tendency towards stomach inflammation. Leos..</span><span> love luxury. So, having invited them over for dinner, you should be ready to pay up for the dainties and complete the feast with classical music and extend a hearty welcome. Eating well is part of enjoying a good life for Leos and you love great meals and fine wine. Virgos..</span><span> are not gourmets; they are indifferent to the table groaning with delicacies. For Librans..</span><span> the meal does not matter, but the ambiance and the feeling of harmony does. Balance is the key to a Libran’s health: balanced diet, balanced work with recreation, balanced relationships. Moderation is essential for your health. </span><span><span style="mso-spacerun: yes;"> </span>They like different salads and exquisite sauces. Scorpions..</span><span>your emotions have a powerful impact on your health and past emotional issues may be affecting you now. </span><span>Scorpios like spicy dishes with pronounced taste. Sagittarians..</span><span> are considered veritable gourmet. They are fond of any dish, and love to make a journey across different cuisines of the world. Capricorn..</span><span> has only one demand: food must be tasty. Overall, you are strong and enduring. Your health improves as you age.</span><span> Aquarians..</span><span> prefer the natural party to the official dinner. They are unpretentious in their culinary passions. Aquarians belong to the category of people who should exclude all sweets from their menu. Pisceans..</span><span> get food poisoning most of all. Pisceans function best with a high protein diet that is low in fat and sugar.</span><span style="color: black;"></span></span></div><div style="text-align: justify;"><span><span style="font-family: inherit;">The fire signs are Aries, Leo and Sagittarius, and are considered to possess the most energy and vitality of all the signs. The air signs, Gemini, Libra and Aquarius, are considered the second most vital, though more reactive to external stimuli. The water signs, Cancer, Scorpio and Pisces, are more changeable and emotionally reactive. The earth signs are Taurus, Virgo and Capricorn, and possess great steadiness and endurance, though not the vital spark of fire or air. </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">The maintenance of health is a process of constant readjustment to change. All of us tend to experience periods of excess or deficiency of our constitutional element, which require adjustment of diet, lifestyle or even supplementation.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="font-family: inherit;"><span style="mso-bidi-font-size: 10.0pt;">HOROSCOPE CUISINE addresses the issue with variety, exciting and tasty food. <i>Your-specific</i> menu by no means is a binding. After a horoscope meal you definitely feel the extra dose of pride, self esteem and poise !</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><span style="color: purple; font-family: inherit;"><span style="mso-bidi-font-size: 10.0pt;">By : Devraj Halder</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div></div>Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0tag:blogger.com,1999:blog-2487880184772972241.post-21424284111420493102012-02-11T06:21:00.000-08:002014-01-04T06:14:39.777-08:00Delhi Delights<div dir="ltr" style="text-align: left;" trbidi="on">
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Delhi, Dilli or Dehli , the national capital gets its name from the Persian word Dahleez meaning frontier or threshold. Over the centuries, Delhi has changed hands, and served as a frontier or threshold of India to Rajputs, Arabs, Afghans, Mughals, English and not to forget the immigrants from Punjab and Sindh Districts. <br />
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The history of Delhi has given the city a transient personality which is observed in the culture, people, places and the food. Delhi is also arguably the food capital of India. The city is crawling with restaurants of all variety and vintage. </div>
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Mughlai cuisine is unsurpassed in Mughal emperor Shah Jahan’s city, now called the Old Delhi. Karim’s, Babu Khan’s near Jama Masjid, Kallu’s Haleem, Nalli Nahari, Stews, Korma, Chicken Fry and offcourse the Biryani’s. They take fierce pride in having successfully preserved the culture of the Mughlai cuisine in face of the Tandoori onslaught. <br />
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Delhi brings you traditional preparations from Chandini Chowk which is still revered as the best place to sample foods from the Mughlai cuisine, be it main course, sweets or snacks. Chandini Chowk has also managed to hang on tenaciously and determinedly to that unique charm from another era. Most of the shops here date from the previous century. Chaat, the quintessential appetizers need no introduction and we would have the bhalla papdis along with tikkis and chilas also with exotic fares like palak patta, stuffed fruits, shakarkandi ki chaat, raj kachori, lacha tokri, dal moth so on and so forth. It is also the right kind of weather for the Chole Bhature and Aloo Bedwins. The Indian masala corn on the cob or bhutta and Delhi’s very own stuffed bread pakodas is something you surely will relish. <br />
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There is Paranthewali Gali which is said to have been officially brought to Delhi by the Punjabis, but unofficially it had been eaten in Delhi for ages. For Punjabi food like the ones in Pandara Road and Karol Bagh there is fare to greet. <br />
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Sweets of Delhi at Ghantewala Halwai, you can relish the sohan halwa, shahi halwai, karachi halwa, barfis and namkeens. Also need to mention the Desi Ghee Ka Jaleba, Daulat Ka Chaat, Rabdi Falooda. More Punjabi fare of sweets would include Gajar Halwa, Moong Dal Halwa, Kesar Doodh, Dodha, Pinni, Atte Ka Laddoo, Malpua, Imarti. the list is long and the sweets on offer are truly heritage. <br />
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The traditional cuisine of Delhi takes you through a nostalgic journey of food, aroma, culture and heritage.</div>
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<span style="color: purple;">By : Devraj Halder</span></div>
Devraj Halderhttp://www.blogger.com/profile/13124379571565793049noreply@blogger.com0