French bouillon to Indian paya


From French bouillon to Indian paya ­ it's time for some healthy stock taking
A new year calls for some `stock' taking... in this case, literally, with bone broth be coming the beverage of 2017. The oldfashioned super drink is hot once again and destined to stay that way. Like most other things, bone broth is a time-honoured food that has bounced back from ancient kitchens to join the long list of contemporary superfoods.

Our grandma's magical brew is the new-age cure for modern maladies. Americans are or dering cups of bone broth on the go instead of their daily lattes and have also created a band of “broth-ers“ ­ ardent devotees of bone broth.

HOW IS IT DONE?

Be it the French bouillon, the Italian brodo or Indian Paya (trotters) soup, a warming broth has always been a medicinal soul food for societies around the world. It is essentially a warming, nourishing beverage made from meaty bones, veggies and herbs left to smoulder for hours (in some cases up to 72 hours) and then strained.Now, smouldering hot broth can also be a breeding ground for bad bacteria so it is advisable to cool it down before diving into the bowl.

WHY SO HOT?

People around the world still consume broth regularly as a cost-effective and highly nutrient dense food. Besides its amazing taste and culinary uses, broth is an excellent source of minerals and is known to boost the immune system. Dieticians who specialise in the Paleo diet assert that the long cooking process of broth breaks the bones down, releases nutrients and minerals, and makes nutrient-rich collagen, gelatin, and glucosamine easier to digest.

SUPER BREW

Bone broth scores on three big health fronts ­ whole food, clean food and slow food. An ancient cure for common cold and influenza, it is far more powerful than known to most. Celebrities, including Gwyneth Paltrow, Kobe Bryant and Salma Hayek, tout it as a cure-all to help you attain radiant skin, weight loss and shiny hair.

food trend - A bite of Benaras

 food trend - A bite of Benaras

Varanasi is famous for its weaves and ghats, but now it's the food of the region that is cooking up a culinary storm
From food festivals to on line searches, the cuisine of the kingdom of Kashi Naresh promises to be one of the most popular regional cuisines this year. While the vegetarian no-onion, no-garlic preparations are already well documented, the region offers a slew of non-vegetarian specialities too.

Historian Rana Safvi, who hails from the family of Dewans serving the ruler of Benaras, says the land was part of Awadh state and carries many culinary influences from there. Being on the banks of Ganga and one of the prominent pilgrim centres of the country, it also attracted traders from across the country thus bringing in new settlers and their cuisines. “Awadhi and Jaunpur cuisines influenced Benarasi food as well. The cuisine of the region that we see today is a result of years of various influences,“ she explains.

SPOILED FOR CHOICE

Food blogger Sangeeta Khanna says the earliest recipes of the region are of food cooked on ghats with minimal requirements. The use of milk and milk products such as khoya, curd and milk fat in both vegetarian and non-vegetarian preparations and abundance of seasonal recipes is what is unique and making the cuisine popular. “Varanasi has festivals named after ingredients, such as calling Mesh Sakranti as Satuan named after sattu or Makar Sakranti as Til Sakranti to feast on sesame preparations,“ she elaborates. It is not just dal poori or kachori subzi that one needs to try. Khanna suggests matar ka nimona, khoya matar makhana, kalonji made of any seasonal vegetable, matar ki ghugni and kale chane ki ghugni as popular picks this year. “Ramnagar [the erstwhile capital of Benaras] ka baingan is another ingredient that is expected to be popular this year,“ she forecasts.

FESTIVAL FOOD

Chef Manisha Bhasin who recently hosted Benaras ka Khaana food festival feels Benaras cuisine is a pleasant surprise for any food lover.From pure vegetarian preparations to pasandas, koftas and musallams for non-veg lovers ­ it has something for everyone. “The perception of Benaras food used to be very different.Today it is seen as a robust cuisine that is not too spicy and is emerging as a popular community cuisine,“ she says.

ALL FOR A CUPPA COFFEE



One of the popular barbeque joints in the city Bombay Barbeque has introduced its maiden café concept along , side its latest restaurant in Malad.The BB Café intends to cater to the young as well as the office goers who would like to have a quick bite from cafes' out-of-the-box casual and innovative menu.

The offerings include a wide selection of quick bites, right from international favourites like the crispy fish and chips to breadless sandwiches. The café has come up with this format especially for people who would like to have a light meal sitting in a retro casual open air seating.

The ambience is neat and uncluttered, and a flash dance by the staff on the floor will set the mood for a nice dining experience. BB Café plans to open multiple outlets across the city in the coming year. The brand intends to challenge the existing cafés across the city by giving patrons variety of dishes that's par excellence, both quality and quantity wise.

Where: Malad BB Café, Paradigm B Wing, Malad Mindspace.

Call: 1860 266 9766 (for reservation), 8291102214 (for delivery and take away)

`Food presentation is vital for a good dining experience'



After impressing Delhi with his brand, restaurateur Priyank Sukhija is all set to make a foray into the city's food space with his restobar, Tamasha. BT catches up with Priyank, a foodie and an avid traveller...

Tell us about the food philosophy at Tamasha.

Good food is the fundamental reason to dine out. Experimentation is essential to ensure that dining experiences do not get monotonous. We have reintroduced traditional Indian classics with a contemporary twist and the zing of modern flavours at the restobar. It belongs to a wider audience; hence we have experimented with a variety of ingredients from across the nation and beyond. It is essential to have the right balance of flavours, quality food and presentation. The Indian palette is accustomed to an array of aromatic and flavourful dishes. We are bringing to Mumbai the `tadka' of fusion.Every dish on the menu here is curated by our chefs to cater to the Mumbaikar's palette, all while retaining the originality of the brand.

What are the other essentials of a good dining experience?

Food presentation is a vital component.One just cannot do without the art of pres entation and great service. The staff must be cordial and warm with each diner. This enhances your appetite and adds to the pleasure obtained from the food that is being served to you. Balancing variety with the contrast of flavours and textures in a dish is the key element to good plating and presentation. Modern cuisine is often about having a variety of textures on the plate, but how these textures are combined is just as important. Apart from the food and service, each element of the cutlery and crockery has been handpicked or custom designed and is unique to Tamasha Mumbai, hence adding to the unique dining experience.

What about the interiors?

Chic, eclectic and urban are the three terms that inspire the ambience of the restobar. It comprises classy seating amalgamating chic interiors to accentuate the space. The plush interiors are absolutely modern in style and design. With a combination of brick and distressed wood, the interiors are accentuated by inviting dangling mood lighting that elegantly reflect onto the mirrors trailing across the ceiling, conveying the grace and royalty of extravagant chandeliers. This place is for people who appreciate grandeur and the finer nuances. Each element of the décor has been carefully chosen, some handpicked and even designed by me and hence, are representative of what the brands stands for.

So what are the drinks Mumbaikars must watch out for?

The expansive menu boasts of molecular mixology . It is the utilisation of modern techniques and scientific compounding to create cocktails with differential textures, flavours and elements. The techniques our house mixologist uses include spherification, gelification, hot infusion siphon, foams and airs, aromatic fog or mist, distilling ingredients at negative temperatures, smoking flavoured ice and more.Personally , I am an ardent fan of cocktails and mocktails that are balanced, flavourful and well-presented and thus. insist on the same in each of my establishments.

Where: Tamasha, Ground floor , Victoria House, EB Marg, Lower Parel Call: 022-33951579