Lent with Lentils 

 It’s the first of forty. Days when one resists the temptations of sin, prays and abstains from all forms of luxuries as an offer form of penance. It’s Lent. While most of us are reeling in from the fun and frolic of the Carnaval that went by, I find myself in a rather precarious position at the start of this holy month. In Singapore for work, and my abstinence in the form of an autocratic and totalitarian option of vegetarian meals is an interesting story in itself. A confluence and blend of cultures and a stirring hotspot of multiple nationalities – Malay, Chinese, Indian, Indonesia and Western influences, the food is diverse. Many lip smacking; mouth-watering dishes surround you as you enter China town- much like the temptations of Christ’s walk in the desert for 40 days and nights being tempted by the devil himself- my grandmothers bedtime story version, may her soul rest in peace. 

Focusing on food as one item to abstain from, its rather difficult when one gets an aromatic whiff of pork and mutton skewers being chargrilled by the roadside not to mention a leaner option in the steamed chicken rice cooked in chicken stock and the Hard shell chilli crabs with that taste bud tickler of a Katong laksa- rice noodles in spicy coconut curry soup with shrimp, fish cakes, egg and chicken meat!

However this is not about any of the above. It’s an account of a weak willed admitter to a world of gastronomic carnal sin- a food survival guide in Singapore. After some soul searching, I stumble upon Whole Earth- a Michelin BIB Gourmand Award winner in the heart of the city. An interesting concept much like the Trick eye museum of Sentosa where one gets to challenge and bend their imagination. What if I told you I ordered the Handmade Honey Ribs. First reactions, people. Blasphemy!! Sacrilege, Ill never get into the pearly white gates now. Quite the sinner, huh? However this is one their masterpiece creations with a myriad of ingredients including monkey head & shitake mushrooms, quite the Indiana jones version with lotus root, individually hand rolled to perfection and glazed in harmony with a delightful blend of honey sauce. MY conundrum has never been about the food, rather what can be consumed by one and all. That’s where the devil lies- finding the protein in everything I eat, given the strenuous workouts and heavy energy laden activities one has to endure as a traveller. 

Enter the holy trinity of super foods that I have come to depend on especially in times like these. Why lazy? Seeds, yes like a bird- including flax, chia, sesame, and sunflower, are packed with protein and “good” fats with a nutty taste to them, with flax being more prominent. Both flax and chia seeds contain lots of omega-3 fatty acids, fiber, and antioxidants. These are available in a myriad of flavors and allow me to ditch the potato chip packets as a snack in between meals. Next is the Beans & Legumes. The combination of beans and rice make for a great complete protein. Beans and lentils, of course, also provide you with the necessary carbohydrate aspects for overall sustenance.

 The trifecta ends with another Super seed. In 2013, the UN declared and dedicated an entire year to this seed. Quinoa. A complete protein, it consists of all nine of the essential amino acids the body can’t always produce on its own. Also look at the abundance in variety. Did you know? There are over 120 varieties of quinoa! Here’s one of my easy to make preparations- the Pineapple Fried Quinoa. All you need is 1 cup of uncooked quinoa, 2 cups water, 1 Tablespoon coconut oil, 1 medium finely chopped onion, 3 minced garlic cloves, 2 Tablespoons of fresh minced ginger, 1.5 teaspoons dried red chili pepper flakes, 3/4 cup peas, 1 diced red, 1.5 cups of fresh pineapple and you are ready to go. This is a great family snack and serves 4. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside and cover it for 10 minutes. Add the coconut oil to a pan or wok over medium-high heat. Add the onions, garlic, ginger, and red pepper flakes and cook for about 3 minutes, until fragrant. Add the peas, bell pepper, and pineapple, and cook over high-heat for about 3 minutes, stirring frequently, until the pineapple just starts to caramelize. Add in the cooked quinoa, liquid and some cilantro for extra zing. Mix well and cook for an additional minute and voila. 

Till we meet next, have a blessed season.

 

 

 

 

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Goa Garnishes Upper Crust in the latest edition! 

Read all about the quarterly round up of restaurant showcases in and around Goa- from Far East Asian Cuisine to Mediterranean Nostaligia in the latest edition of Upper Crust. Grab your copy today. 

Miguel Arcanjo: Dining with Legend

Taj Exotica, Calwaddo, Salcete, Benaulim, Goa 403716 Phone:0832 668 3333 Meal for two: Approximately Rs.2000/- + taxes

Some people hear their own inner voices with great clearness and live by what they hear. Such people become crazy, or they become legends.”- Legends of the Falls. 

Touted as one of the most exclusive restaurants in Goa named after the maestro first Indian executive chef in 1939 at the Taj Mahal Mumbai- this restaurant is an ode to his legacy. A place by reservation and exclusively dedicated to the art of pampering, this establishment is situated on the lobby level of the Taj Exotica. Stately refined with an aura of luxury, a fountain in the center for company- one gazes at the open interactive kitchen set against bay windows in the distance. This is a perfect destination of special moments and events. 

A choice of air conditioned comfort during the day one can opt for sitting in the verandah overlooking acres of lush green lawns, the restaurant provides a perfect arena for the maestro’s gastronomic delights that have been painstakingly researched and restored by the chefs. Start off with the Forest mushroom cappuccino with drizzled truffle oil to get the meal underway and carry in tune with the chef’s interpretation of Masci’s favourite preparation- the Chicken Liver pate en encroute with toasted brioche and garnitures. 

The Chorizo de Goa was a beautiful mélange of cured pork sausages with a delicate infusion in a croquette and phyllo chorizo parcel and a carefully balanced Chorizo terrine cake. For a more Mediterranean flavor- try the Atlantic Black Cod which lays claim to the experimentalist ahead of his time in the way Masci would blend flavors to create a ‘Nouveau’ experience for his diners. Fish baked with fermented soybean, wilted young spinach with a brush of stewed rhubarb soy soil and lemon balm. 

For the dessert lover in you, we would recommend a spectacle the folks at the restaurant lovingly call the ‘Grand Dessert Opera’. A sinful interactive play of swirls and whirls- raspberry, chocolate and dried fruits. Wait for the end, it sure will get a response out of you.

 Koi : The Art of Zen on a plate

Gauravaddo, Behind Snip Salon, Calangute, Goa 403515 Phone: +91 98118 25551 Meal for two: Approximately Rs.1300/- + taxes

 Named after the enchanted fish – the koi, that swims across many waters of Asia, Shefali Gandhi & Aziz Lalani, have conceptualized a ‘style’ of dining that many may wish to experience. The Art of Zen on a plate as referred, the duo has endeavored to capture the tantalizing flavors of Far East Asian cuisine with interpretations of delicacies from Vietnam, Japan, Thailand and Indonesia, to name a few.

 Enter the Jade walls that compliment herringbone styled floors, the Buddha bust sets the mood for a perfect fine dine setting and allow them to you’re your mind of ‘expectations’. Start off your evening in style at the Martini bar with a wide array of signature Martini cocktails that would appease anyone fancies. The Silver Bullet Martini is a showcase with a cooled stirred martini poured over a Mont Blanc pen in a frosted glass. 

For the mains- the signature lies in the Burmese khow-suey and is a meal in itself. A slice of Japan makes way in the sashimi and sushi counter. Or simply indulge yourself in the Korean pork ribs succulently marinated to perfection, a gastronomic treat indeed. One of the only standalone fine dining restaurants, to host a Teppanyaki counter, do try the theatrical experience in the ‘Seven Deadly sins’. 

 This is Supper Theatre Live with a special 7-course menu curated by Shefali Gandhi and seats 8 by reservation only. We were amazed to bear witness to old school traditions in the Gueridon trolley for their signature Mandarin flambee crepe dessert that signed off the evening with aplomb.

 

 Sheela’s: A Landmark in Goan cuisine

Opposite St Jacinto Island, Sancoale, 403710 Phone: 0832 2555675/ +91 9049158277 Meal for two: Approximately Rs.900/- + taxes

 This story dates back nearly three decades when Nicolua D’Souza, a tailor by profession, started this venture. It had begun as a simple styled ‘taverna’ where the lady of the house Luiza would cook for the locals who worked on the barges in the vicinity. 

Today that very ‘taverna’ is a landmark thronged by a line of cars parked on either sides of the rode opposite the picturesque St.Jacinto Island. Run by Sylvester D’Souza, the proprietor’s son and in its 28th year of operation, the buzz is still alive with customers waiting for a quick meal before they head off to catch their flight.

The restaurant has two sides for seating but one has to sit on the deck to view the scenic beauty of the river. During lunch, waiters scurry around with moderately priced thalis, the local lunch favorite. We asked for the signatures, which were highly recommended and we were not disappointed. 

For starters the Chonak Raechade Masala (local goan fish) and Sylvester’s famous Stuffed Crabs. These are alive and snapping when brought to the table for one’s selection. A seafood lovers haven with the daily produce being hauled off the trawler live and fresh, the Rawa fried prawns go well as finger food snacks and the portions are wholesome. The seasonal Fried Bombay duck (bombil) is a crowd favorite with portions selling out and ordered from the morning by local patrons. 

If however the old favorites tickle your palate, order the Xacutti with Goan bread. We tried something unique in a special chicken preparation made by Luize, ‘Chicken Luizmarie’ with a three-flavor masala. It goes famously well with drinks and is highly recommended. 

Dinners are popular, the view out there is so impressive, especially in the night when the church across on the island is lit and its reflection is mirrored in the water.

Baba’s Wood Café ‘Da Maria’ : Ciao Goa

Shruti Resort, Next to Little Italy, Gaurowaddo Holiday Street, Calangute, 403516 Phone: +91 7264946643 Meal for two: Approximately Rs.1500/- all-inclusive sans alcohol

 An oasis of calm on one of the most bustling streets of Goa, would be the best way to describe this restaurant. Off the main road of the ever-crowded Holiday Street in Calangute, Maria Grazia has brought a little piece of Italy to Goa with her ‘unique’ flavors of Italia cuisine. A quaint ‘trattoria’ styled establishment in an open courtyard fringed with palms with a small pool that catches the reflection of the canopy of stars overhead is calm and borderline unnerving as the silence deafens ones senses despite the fact that this is one area patronized by the boisterous holiday maker. 

An inner area showcases apparel on display, the warmth of the lighting and the slatted tables on the cobbled floor. Its warm, its cozy and it bears the ‘Da Maria’ stamp. The menu is true blue Italian with a wide variety of soups, starters, pizzas, pastas and salads to choose from. Start off with the all time Margarita, Salmon and sour cream thin crusted 13” wood fire pizza baked in the kiln in the courtyard. 

Follow through with the Parmigiana- aubergine with basil Parmesan and tomato sauce. For the carnivore in you look no further than the Beef Carpaccio- delicately shaved and thinly sliced with rocket salad and pomegranate spelling heaven on a plate. With a slight nip due to a cold dewy night, we requested for a bowl of hot soup. Maria in her Italian affable nature suggests the Mushroom soup with croutons, which became our flavor for the night. Mind you the portions are huge and filling and can easily be shared. 

The Spaghetti a la Carbonara will be served with a warning chide by Maria stating that it has to be consumed in under ten minutes flat to avoid it becoming like bubble gum. This is an old favorite and has her signature attached to it since inception. The desserts are urban legend and have patrons travel from afar to sample the Afogata al Café or whisky version for the proverbial nightcap. 

A must have with the home made gelato on offer. A multitude of varieties to choose from she recommends the hazelnut. The Eat and drink desert ‘Copa Mangiabevi’ a fruit salad-brandy-ice-cream concoction or the seasonal Strawberry tiramisu are some specialties on offer that would wish you hadn’t had such a heavy meal an hour earlier. ‘Da Maria’ is sure to appeal ones senses.

 

 

 

 

Smooth Criminal 

Smooth Criminal 

Ever been called a ‘Smoothie’? An informal definition would pit it as a ‘man with a smooth suave manner’. Used in a sentence would construct accordingly- ‘A smoothie with an eye for a pretty girl.’ As for Miss YSL earlier- that’s the resonation she left me with. Whilst I thought it was the wine talking, apparently I jotted the wrong digits. That definitely was some great wine.

Early to bed, early to rise makes Jack healthy, wealthy and wise. Well, good for Jack given the fact that he aint living in Goa during the festive season. A season where parties are never ending, alcohol ever flowing and food fit enough to feed Kim Jong-un’s personal army. Who is Kim Jong-un? That’s an entire story for Google altogether- a rather interesting one at that.

The after effects of a singleton read ‘moi’, attending a party to the point of departure is as perilous as the savvy Jack Sparrow sailing the Bermuda triangle, though he does it with more panache and style and probably lives to tell the tale. 

A ‘5 point something ‘ checklist runs through my head every time I have to fight the urge of a social soiree. The folks are kind and inviting and more often than not, I fall in the mix of common company through my parents gracing the occasion given the circles we know. So I have to be on my best ‘seen’ behavior- i.e. when they have me in their line of sight.

What is the 5-point rigmarole?

Point 1- I stick to wine when I have to indulge. After all it’s fermented fruit juice and is supposedly great to keep the calories in check. Also studies show a glass a day actually does wonders to your heart and cardiovascular system. Stick to juice you say? Unless it’s fresh, its pointless. Tetra-paks and canned juices are a BIG folly.

Point 2- Lay off the friend starters and hunt for peanuts and or baked chips etc.

Point 3- Have a slice of cheese before every drinking session. Not only does it line ones stomach and counteracts the effects of being tipsy rather it partly fills you to consume less at the lunch/dinner.

Point 4– Quarter plates and one serving! This has helped me immensely in being social without hurting anyone’s feelings as well as keeping the food count to a minimum. Sushi sized servings in a quarter plate, works.

Point 5- Don’t find affable company to go off the reservation. Hence the ‘something’, mentioned earlier. Now, if you do find that ‘someone’ to sin with, this is what happens the morning post.

Aunty Dolores is currently a houseguest for the holiday season. A second mum to me during my formative years (like that ever fructified- no pun intended) she is one of the last remains of the Golden Age of Hippies in and around Goa. Yoga, Vegan, Natural soaps and the works has her like a child of Mother nature living in the next bedroom beside me. 

Talking to her, one could feel pure and reborn. Have her make one a breakfast and you could feel healthy on the spur of the moment. But in an age of ‘time’ being ones enemy and all that jazz this is what she whips up. 

Collard Greens Smoothie With Mango and Lime- This remedy is perfect when it comes to getting you over that ‘hangover’ from the night prior. Being in Goa this is perfect given the abundance of mangoes we have around. It works wonders and can be done in a matter of minutes. 

Basically its Frozen mango and green grapes with spinach. A refreshing power smoothie, and that in a matter of minutes. What goes into this? 2 tablespoons of fresh lime juice, 2 cups of stemmed and chopped spinach, 1.5 cups of frozen mango (yes I freeze mango pulp from my trees outside, so I can enjoy it for the entire year round and one cup of grapes. Combine the limejuice, ½ cup water, the collard greens, mango, and grapes in a blender and puree until smooth for about a minute. A way better option than watching Arnold Schwarzenegger in ‘End of Days’ combining a ‘throw it all in’ smoothie with alcohol and a stale slice of pizza- though I’m sure that’s something one could look into for a ‘boys gone wild Netflix and chill bachelor party’. 

Back to the smoothie- Someone ask Annie if she’s ok? She’s been hit by, a smooth criminal.

Mr.NObody is your average bachelor blogger, critic, and food aficionado struggling to walk the fine line between healthy eating and carnal gastronomic delights.

Follow him on @nolansatwit

M.P.D @ Lafayette Gourmet 

Alter ego personality clashes are uncommon among most….. FALSE!!! 
In my opinion- everyone has at least two personalities within whether they identify with it or not. Now take someone with Multiple Palate Disorder and an overriding sensation of being spoilt for choice, with 11 cuisines fighting for ones palate sample at La Fayette Gourmet, Dubai Mall and you would understand the term- Sensory Overload. 

A sanctuary, right within a bustling mall that serves the likes of lip smacking Rotisserie, Moroccan, Italian, Asian, Sushi Art, Indian, Grills, Mediterranean and mouthwatering beverages to choose from it really sends even a seasoned palate into a tantalising tease. 
Introduced by a family friend, Andrea- with the menu being conceptualised even before I set foot in Dubai, this restaurant’s reputation precedes itself and does have a dedicated fan following. Little wonder given the fact that Lafayette translates to ‘faith‘ a la ‘faithful‘ 

To segregate the meal let me first start off with a out of bed kickstart- Turkish Coffee. As the famous Turkish proverb goes; “Coffee should be black as hell, strong as death, and sweet as love”. 
Turkish Coffee

I love the traditions that go along with the way one consumes a Turkish coffee- the meticulous details followed. There’s a certain way of preparing it. Other than having Turkish coffee beans, you need small coffee pot (copper is recommended) called “cezve” and Turkish coffee cups (thin porcelain cups like espresso cups) called “fincan”. If the beans are not ground, a Turkish coffee grinder (kahve degirmeni) is required for that smooth flow and taste to boot. 

Note: If you are not making your own Turkish coffee but being served, let the host/waiter know in advance how much sugar you want in it. It can either be served as sade (without sugar), az sekerli (a little sugar), orta (medium sugar) or sekerli (sweet).

Steeped deep in tradition, after drinking the coffee, there’s another waiting for the ones who like fortune reading. This tradition of reading someone’s future from the coffee grounds is called “fal” and very popular in Turkey. They say “Don’t believe fortune telling but don’t be left without it”. 

Did you know? Back in the old times when a woman was asked for marriage, potential husbands were served coffee and allowed to judge whether the woman was a good match for marriage based upon her ability to make coffee. Some prospective brides used to add salt instead of sugar in order to avoid an unwanted marriage. And if they wanted to end the marriage talks, they used to spill coffee over the guests. Even today, in modern Turkey, some people still keep traditions alive.

If the coffee didn’t jumpstart my senses the next serving sure did. 


Lafayette Wasabi prawns with mango salsa. Aptly described as a ‘riot’ to ones olfactory senses- succulent crunchy farm fresh prawns coated with a wasabi dip and sweet mango salsa. The first reaction is the crunch followed by the tingling hair follicles stimulated by the wasabi dip and the mango salsa playing agony aunt to ones singed tongue. This is a dish that hits the spot- in a matter of literal speaking. 
Something to cool oneself down with an Italian salad had its calling in the Burrata mozzarella with heirloom tomatoes and gazpacho vinaigrette


Ideal to share just the way the ‘Italians like it’ (sic), it’s reminiscent of the way cheese is to be consumed. Rich creamy gelatinous textures, engulf ones palate and scraps back a rolling jawline to consume it in entirety, it’s a sin to relinquish this dish in haste. The juicy tomatoes and crunchy bruschetta accompaniment all pans out perfectly much like a synchronised orchestra with tones of ‘Whiplash’ in between. Bang for the buck- (no pun intended.)

Nearly consumed yet craving for more I decided to skip dessert with more focus on the Warm Goat Cheese parcels with roasted beetroot salad, rocket leaves and raspberry vinaigrette. Yes I can see all you folk rolling your eyes in wonder at a first- (no dessert?), just goes to show how M.P.D skewed the food made me. It made me switch loyalties. Sigh!!! I go shoot myself now. 

Anyhow before I do, imagine an old Chinese uncle taking you to a decrepit attic on your 18th birthday and handing over a silk tightly enclosed parcel with ornate wonders and treasures within (not the creepy kind, think more like The Emperor Tomb from The Mummy franchise) – the sense of entitlement and satisfaction consume you all at once, with the warm goat cheese gushing and urging you to consume each parcel whole (no droplets of cheese will be wasted) with the roasted beetroot and raspberry vinaigrette laying a smooth tarmac of sweetness to accompany the fermented cheese atop ones tongue. 
It’s no wonder with creations like these, that this establishment has its ‘faithful‘ heading back to their doors for more, time and again. I look forward to my next dessert for Round 2. 

Images shot on Iphone6 

Tea, The Bard & Me 

Hello from Abu Dhabi. What am I doing here? Well of course I’ve come for a spot of tea to Shakespeare & Company- a Victorian era themed restaurant offering a diverse menu of reputed international fare with a elegant French patisserie for most of their short acts. 
The minute one steps into the gateway doors, is transported to a scene right off Downtown Abbey- sans the eloquent language in tow. As part of my #AbuDhabi #Foodtrail, this quaint little bistro is first off my list. From the overpowering interiors of Victorian frills and decor, to the friendly staff this has everything on spectacle- as an offering. 

The Dessert Bar 

The dessert bar, stretches far and wide with sumptuous fare, that tingles my tastebuds, leading me to the cardinal mistake of what we all suffer from- ones eyes being larger than ones stomach! I did eventually fall prey to the same and zestfully ordered more than I could chew, for lack of a better word. After all, I recollected the words of the famous bard in the background as I gorged on my first offering. 

Our bodies are our gardens,

Our will are our gardeners. 

-William Shakespeare

Will? Hah. Act One, as I lovingly called it was a Will, that fell as fast as the cookie crumbled.

 I decided to put my ‘smart consumption‘ skills to the test and try the Caramansi- a white sponge cake, coated with a creamy caramel chocolate and rice crisps sealed with oozing calamansi cream and lemon zest peel with noga for company in a sort of airtight containment formed this decadent dessert. 

Act One- The Caramansi 

Don’t let the photography fool you. This calorie monster, was no bigger than a bangle- in the palm of my hand. And I had the feeling of being well satiated with the serving as ‘apt sizing‘. However the buildup to the tea was the ultimate goal, so I truged along like a trooper. 

Act Two- Cheesecake

And then there was Cheesecake. You must be wandering how this dessert made its way in the middle of my choicest selections? Well, I’m a creature of habit and a cheesecake is a must have in any French patisserie. The quintessential raspberry jam with baked Cheese cream and a digestive biscuit base. They were taunting me with the word ‘digestive’ which was anything but, with all the calories flying around midair like scribbled crumpled pages to a rooms corner as did the famous bard. I could feel his snickering presence haunt me as to the faux pas I was in the process of committing. 

Act Three- Hazelnut Success 

This was NOT intentional. The server did not understand the gravity of the situation, when she mistakenly mentioned the following words;’ Almond Macaronade biscuit laden with hazelnut cream coated with caramelised Hazelnut chocolate coating’ , that sent all my senses into a tizzy much like a pinball machine on power surge with me almost demanding for one in a toned matter of speaking, ‘give me that and no one gets hurt‘. 

Think I scared her out of her wits as I didn’t see her for the remainder of the evening. As I said. Unintentional is the keyword I’m falling on. This is turning out to be a tea time snack of EPIC proportions. (No pun intended) 

Act Four- The Rising Flower & Caramel Eclaire

What I really did come to savor was the Rising Flower. The art and balance of carefully selecting a flower bud and allowing it to blossom inside a transparent tea kettle, watching it bloom entirely over 8 minutes (to the ‘T’)  was truly magical. The process of transforming hues with the tea light candle for company, was mesmerising and before one knew it the flower,had blossomed  with whifty tones of camomile & infused jasmine for that ethereal calming effect. Two sips and I decided to square it off with their signature Caramel Eclaire – fate a choux with caramel creame. It’s hard to describe the senses that rushed through my brain at first bite. The choux pastry was a perfect melted moment with the caramel creame for company oozing out at every bite. 

I sat there, with a satiated look on my face for the better half of the hour post consumption. However, this foodtrail has gotten off to a great start with the bard whispering in my ear, as I depart- “All’s well that ends well” 

A Spectacular Dream 

We all have dreams. However in order to make them a reality, takes an awful lot of determination, dedication, self-discipline and effort. Stand forth Aakritee & Virendra Sinh of A Reverie. It a feeling of excitement engulfing me, as I pen down the second article dedicated to this dynamic duo and their work of art located in Calangute. 

Why second you ask? I arrive at the gates of a restaurant that had the sense of old with the cloak of new. Everything has been redesigned. Only the hallmark of the place remains through the boundary walls that define its existence from a time before. The Dreamer stands right in the middle of the restaurant. One cannot fail to see him. Suspended mid air, gently eavesdropping on bar conversations it makes one sit up and take notice (no pun intended

This new concept (their dream, in a matter of speaking) has transformed their restaurant with a cutting crisp approach with defined sections ranging from the lounge, the space, the tasting room and the wine experience. All this in the confines of the original space. Those who have been here before would reveal in the transformation taken place for the season. 

There is a nip on a cool moonlit night where I happen to dine at this establishment. Virendra and his bar, have been highlighted before. A proud conceptualiser of some of the most exquisite hand picked malts and spirits the world over he spoils one for choice. Having him on the table for company you know your nights going to end in ‘high spirits’.  

A special tasting menu hand crafted for mr. NObody was presented. The earthy feeling sets one right at ease, with the clever play of tones from cream to camel hide brown- which lulls one into a trance of being in touch with mother earths roots. A pleasant feeling indeed. 

Here’s a serve by serve of a few highlights of the meal. 

A Balancing Act 


Peanuts! You gotta love them. Be it Charlie Brown & Snoopy or just your average nut the peanut chaat has a twist on the Goan & Thai tryst balancing the scales. Here it’s a play between peanut and cashewnut tossed in flavors of the region- Thailand and Goa. The herbs used were from their organic garden outback with a few Thai herbs thrown in for good measure. The cashewnut was married to Thai spices as well. (Pro tip: Best consumed with a chilled beer or Single malt for company. Let the spice work your palate and the beverage quench it). 

Sweet turned Savoury 


Neureos & Churros. You got to love the combination. Anyone heading over to a good ol’ gathering in ones ancestral village/house, over festive season is bound to sample and savor Neuroes- the goan stuffed answer to the Churros filled with coconut shavings. Churros with their ever crunchy, sugar dusted Spanish origins made the perfect date for this dish. These were Chilli cheese toast filled Neuroes & Churros with beetroot sour cream. (I can see you faces cringe at the blasphemous thought of the absence of chocolate dip- try this. It’s expansive and mind altering…and yes do thank me later) 


Fishing for Compliments 


Oh;this dish indeed was aching for some and then some more. In all honesty, I loved the presentation and the throwback to weddings in goa- especially Catholic ones. With the ritualistic – wine and cake at the toasting of the married couple, this finger food finds its way on the plate as an appetiser in most settings. Their twist was a fish ceviche, Amla & orange water with smoked mackerel (kudos to staying local in the fish selection, quite a dicey fish -this. And fabulously prepared), mayo and what they like to call other stuff. Fun in a pani puri. There is nothing like eating this ‘street food chaat’ in a fine dining restaurant. Redefines the experience entirely.  (Read pani puri at chowpatty. The other stuff is what makes this finger licking good. Kidding! sic) 

A Latino’riental Conspiracy 


Everytime I hear the word Latino, I go all Ricky ricardo meets Speedy Gonsalves in my head. Sexual, sultry, voluptuous (oh wait we’re talking about food here, back to the basics)…. As I was describing the food is spicy , tangy, soulful and eccentric filled with passion. Aakritee’s madness did not disappoint. Crispy corn tacos (home made at that), French duck breast & hoisin sauce. (My only complaint was not getting more.)

————

A pause…. NO this is not the intermission, however I am pleasantly surprised to have Aakritee sitting on the table with us for more than 20 minutes ata stretch. In all my seasons of dining at this establishment she is the quintessential butterfly fliting between the kitchen and the table. It’s a surprise to have her nursing a cold with a stiff drink right next to me in animated conversation. I ask her ,whose manning the pass inside? 

Out comes; Chef Pablo Miranda. A gentle, yet towering demeanor -don’t let his boyish looks fool you. Under their watchful eyes, he has carved his credentials in a kitchen that was once pilgrimage to the hands of Aakritee herself. Having her relax outdoors is a silent testament of the work being belted out by this gent. A hands on/off approach in a matter of speaking. 

Back to more food. 

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The Cake 


They tout it as their much ‘celebrated’ dish. I would concur. The Cake is a Chicken liver pate with white truffle, onion jam infused with  Goan Port wine no.7. Not stopping at that- Add some black truffle coulis and cashew for company. (I wouldn’t really know how to describe it. You lost me at truffle. A dish so nice you have it twice- white & black indeed; I’ve died and gone to heaven

A-Maize 


A vegetarian’s orgasmic delight of truffled steamed polenta with baby spinach & mushroom ragout laced with a cauliflower purée, golden corn mash, sautéed vegetables & spiced crumble of -corn nachos, popcorn and cornflakes. (Quite a corny affair indeed)

More than what Meats the Eye 

This would be Porky & Petunia Pig’s (alongside their cousins) worst nightmare, at the delight of the carnivore in you. Aptly titled ‘pork few acts’, one is accompanied by a Belgian pork loin chop with hickory BBQ & GOAN bankal glaze. This double act is accompanied by Goan farm bred pork loin with a homemade mustard rub & mashed potatoes with Canadian bacon (re-salivation moment) and toddy fermented sauerkraut, sautéed vegetables & beetroot sour cream. I love the mad scientist at play working on so many classics with GOAN influences. It’s a tough act to pull and this was done ever so well. Kudos. 

Wake Up & Smell the Coffee 


Aptly described – it’s Coffee nirvana meets Lovers Paradise atop Gulliver’s Peak on an island far away. Espresso yourself indeed, is what constitutes the espresso ice cream, Columbian Coffee soil & Jamaican coffee truffle. That’s the first start to get your senses riled up. Round two heads to coffeeology intoxiology , a delicately balanced tiramisu with Goan coffee liqueur. Wait we’re not done yet. The third consumption is coffee jar- Coorg coffee creme anglaise, goan serradura custard with panko saw dust. And we top it off with the humidor- a Javanese coffee waffle cigar. 

The Banoffie Pie 


Aptly described as Reconstruct post a deconstruct of the Classic Banoffee Pie. Part of the trifecta is the first morsel is a smoking hot ‘chilled’ out sundae- which is ‘smoke’, banana ice cream, toffee sauce, condensed milk ice cream and cookie crumbs. 

Once you have satiated your senses you move over to ‘the humble pie’- (not so humble) A wafer thin chocolate Mille-feuilles, bananas topped with rum cream and strawberries. (Pro tip: try and consume in a single morsel to avoid making a faux pas of the event through spillage)

And what better way post the decadence, than to reach out to the land of milk and honey, with deep fried churros with reduced milk dip & honeycomb with an edible bumblebee. Mind you, the honeycomb wafer is pure unadulterated sin straight from an actual beehive!!

As I struggle to depart with the war of food battling inside, the Dreamer looks pleased. Here’s to the future, one which belongs to those who believe in the beauty of their dreams. 
Image courtesy: Nolan Mascarenhas Photography  Shot on Iphone6 

mr. NObody and The Goan 

Hello one and all. Currently living out of my suitcase, managed to have a lovely chat with the folks at The Goan recently. 

A lovely tete-e-tete with Kurt Bento about the world of mr. NObody and his views on the world of gastronomy. 

The full interview with mr. NObody. 
  

What prompted you to do this culinary journey to different cities and countries over the past months? And where do you go? 

mr. NObody is a lifestyle blogger,showcasing travel and food from India and the world. This year the focus is on quest for the Michelin trail and South East Asia as a region. So far he has travelled to Dubai for the ‘Eat the World Food  Festival’ followed by a Michelin starred restaurant by Vineet Bhatia and Bangkok for another two starred chef. A few institutional restaurants were on the list which included Bread Street by Gordon Ramsey, Zuma in Abu Dhabi and Long table in Bangkok. 

You’re mr. NObody,aren’t you? Why the avatar? 

I grew up in a world where everyone places a value on self importance. Everyone today is a somebody or wishes to be one. With a pun on the word NO- Nolan and heavily inspired by the lyrics of Marilyn manson and his song ‘The Nobodies‘ growing up, the character was born. It’s my satirical take on the importance of man. 

You’ve been to some interesting and new innovative places in Mumbai/Delhi, tell us about them. 

Interesting would be an understatement. Some insanely creative, to knock ones senses silly. For example, Ziya in Mumbai – for a special preview of the Jugalbandi festival comprising of three Michelin starred chefs coming to blend Italian, India and Far East Asian (Japanese predominately) for a 8 course meal of gastronomic delights, with a touch of class or panache eating on a limited edition gold plated crockery from Italy. A true master piece of opulence and flavorsume creativity; indeed. 

The crowd in Mumbai/Delhi respond to new places, new innovations in food etc. Goa doesn’t have that big a market base, so do you think we’ll ever see that kind of innovation here?

Mumbai and Delhi are the yin & yang sisters of the culinary food world. The buzz is eclectic, vibrant and cut throat thus raising the standards of the consumers culinary palate. Restauranteurs bring their ‘A’game, day in and out in order to survive, let alone thrive. The consumers are globally aware- hence being up to date and abreast of the latest happenings is a must. A concept is only good for an few years, at most,as most customers fatigue of the same as soon as they have adopted the same.  A few restaurants however have stood the test of time and retained their legacy till date. For upcoming entrepreneurs it’s an exciting time to get into the culinary field indeed. A challenge ,so to speak with a huge payoff if done right. Goa;  I am pleased to note is opening up to the same given the same customer base who flock to the location as a relaxing party destination. Speciality restaurants are sprouting up and I have been witness to an iota of the innovations at standalone and starred properties alike. So, I am quite pleased. 

With the advent of social media and the Internet, identifying a Michelin recipe demonstration and trying ones hand at it, has become accessible. Many creative chefs here have showcased their wares which I have highlighted in a dedicated article on my blog. 

Your experience at Gordon Ramsey’s restaurant in Dubai was interesting. Tell us about that. 



For starters, no food was thrown out the kitchen, neither did it have anyone leave for the main door crying. Then again its probably cause he was at the Oscars during my visit there.

 On a serious note, I have had a brief meeting with him earlier and he is a gem of a person. I was amazed for a multitude of reasons. First, the simplicity in a world of complexity and too much happening on ones plate. His ethos is simple. Wholesome food to be shared is the motto. The portions are huge. There is no fancy plating-just presentable. 

The kitchen is a dream and its line mechanism is splendid to the view of an orchestra pyramid setting. After all dishing out service that ensures ones order reaches the table in under 7 minutes for a 400 odd seater restaurant- is symphony at play. 

The little nuances- details from subliminal design to belt buckles of the server being the Union Jack flag, adds the finness to a well oiled machine and keen eye. 5 dishes consumed including dessert and my meal ended before it started- In 30 minutes flat. Quite an interesting case study. 

Tell us about Michelin and its latest craze that has gripped many foodies around.  

It’s interesting you ask that question. What I love about Michelin is the origination of the concept. How a tyre company got into the world of food and being reverred as one of the most sought after institutions to be associated with. In my limited tryst with a few chefs associated with it, it’s the level of commitment and creativity in the subjectivity of cuisine and marrying a few to create ‘nuvo cuisine’ that drives them. 

It’s exhilarating to see the passion exuded in the quest for something that is terrifying as well as visually stimulating as some foods do not play well with others. A dish could go completely awry and that’s the risk they take day in and out, to get the perfect concoction. A work of edible art in a matter of speaking. Also another philosophy I truly appreciate is the concept of less is more. Given today’s need to try and sample as much as one can digest in one sitting, emphasis of less is more in a portion- is something they are masters off. 

This adds to a lot of creativity as well as a whole rounded meal as a by product, leaving the customer to experience a holistic dining experience while at it. 

 What is the common thread with modern restaurants today. How do they change things up?

Restauranting today is evolving into an art form for many. Visual appeal is the call for hour in an age of Instagram and social media. ‘Eat with ones eyes‘ is the moniker many restraunteer folk are banking on. And everyone, (self included) is on a Michelin sojourn- to experiment, pair and follow the latest trends of mixing and pairing cuisines from across the world. It’s a format that is adopted which is acceptable to many. Small and precise with immense visual appeal to intice the wow factor in consumers. 

Having said that its great to see the level of creativity used to make dining an ‘experience‘ instead of just dishing out voluminous plates of curries and gravies with side garnishes as an after thought measure. The trend indeed,is, in a momentous change for the better. 

South East Asian food is always light and healthy. Can we learn from the Thais and Malaysians when it comes to creating healthier and lighter food? 

I believe it’s universal. Leaving aside an ethnicity of sorts, many cultures have hidden treasures which are globally adopted. Take for example Greek and Mediterranean food. It’s light. Filled with wholesome goodness from the oils to salads made. 

In my opinion, a big error in the past,in the Indian context was the trifecta of oil, sugar & salt and loads of spice plastered across dishes to make it platable for the end consumer. This would be wrong on so many levels as the flavour emitted from certain meats and vegetables would get lost in the preparation. That trend is nearly extinct due to change in pattern of the evolved customer who are adapting to a lighter, less portioned served healthier lifestyle of dishes. The calorie conscious customer is defining the trend these days. 

What’s your go to cuisine, apart from Goan food? And if you had a chance to cook just one dish for your culinary idol, what would it be? Are you a good cook, btw? 

mr. NObody is a culture vulture. In a current frame of mind, I am fresh off Thai herbs and spices and am tripping on pad Thai noodles- relished at an ashram in Thailand. However right before that I was in love with the simplistic spice rub on a lovely kebab in Abu Dhabi. Thyme and herbs salt rubbed on succulent meats grilled to perfection. 

However, I love to experiment with salads and greens as a daily detox diet when I’m not working my tastebuds to the ground. Cooking for my culinary idol is tough one. First and foremost living in a household of food writers and hospitality professionals my writing is under scrutiny let alone my cooking skills. 

For those who know me, my love for barbecues is paramount. So it would probably be something on the spit with a refreshing mock tail/cocktail for company. Perhaps a good oriental seasoning rub over a local fish. 

A good cook? One and all are invited over and let me know your thoughts post. 

I want to EAT the WORLD & I want it NOW!!!!

I’m on a trip.  No, I am not under the influence of psychotropic substances or reaffirming my existence as a shaman in an alternate universe. However i believe at times I am almost there, when listening to one of my all time favourite artist- James Douglas Morrison. A poetic, retrospective frame of mind. And right about now, I want to Eat the world indeed! What better place to start at- Eat the World DXB

I must admit, I’ve been trolling (OK, stalking more like it – Milo & Hectors Ice cream ever since 2015.) The fat kid in me loves ice cream ever so much,gawked and drooled  at the ‘Ice cream sandwich’ like Kris Kringle to cookies and milk on a Christmas chimney shake shake. 

So on a prayer and an over booked flight, i make my way to the first of a series of #foodtrails this year and the first stop is Dubai. While most of you have been to this tourist destination, there’s not much to mention that you already are unaware off. So diving into the concept of Eat the World DXB– it reminds me of a gypsy caravan tent site. Mind you, the majority of folk there in participation were British, albeit the food anything but, the oh so famous -Fish & Chips. Each one setup across the sprawled lawns, right next to the majestic Burj Khalifa that played gracious and colorful  host with its amazing light and sound display, across the tower as well as the periodic dancing fountains in front of it. The weather was peppy and crisp with a nip in the air, that would allow you to curl up in a blanket and settle into the sounds of funk and some great covers from the band in the background. A camp site indeed (sans the bonfire and gypsies dancing around it in rejoicement and celebration.

  The Burj Khalifa. Need I say more? Didn’t stand a chance to get a glimpse of Shilpa Shetty though. Food with a view indeed. 

I have always pride myself in understanding the finer nuances and cheat codes of deciphering an all you can eat buffet, by trying to beat the system. Albeit, just like the discreet charm of a casino, the house always does get the better of me and win. With over 45 camper trucks participating with eclectic food ranging from Crab burgers and sushi to Mexican burritos, pizzas and gelatos this poised itself as a mini episode of Man vs Food with a selective calorie choice of sorts for moi. 

Always up for a challenge, I meticulously surveyed the carts and the first hour went by the admiration of these food trucks. Reminded me of the Jon Faverau movie Chef. Cuteness overload with sayings and innovative artwork & design- it called out to my creative senses. A kids area with inflated islands made me wish I was young again- just to bounce with no care in the world. 

  

This dynamic duo kept the feet tapping all night with a heady mix of contemporary jazz to covers. 

There were a few live seminars and cooking demonstrations that had a captivated audience, understanding the art of baking the perfect cake, to mixology sessions for ones next house party.  As much as I would have liked to sit through it all, I had a mission. A mission to ensure I ate my heart out (figuratively speaking). 

  
Live cooking sessions underway. I love the Brits and their sense of humor. 

Here is a spotlight of the event through my IPhone. A snippet of each dish would be self explanatory, in order not to send you into a inception like comatose state. I’m nice that way. NOT!! 

  

Gelato’s drive me wild. On a stick, they take me to the brink of insanity. Especially freshly made and a wide variety of choice- Walnuts, pistachio, coconut, Vanilla bean, Belgian chocolate & Strawberry to name a few. 

  The Crunchy Crab burger is the stuff dreams are made off. Beer batter fried chunks of crab in a wholesome bun with loads of coleslaw and secret sauce. Hits the spot. 

  The folks from Made of Dough, stole my mind and thought for innovative design. An old Land Rover Discovery converted into a stone slab wood fired pizza oven was innovative and compact and looked so good. Quite practical indeed. The pizzas were nice. 

  Onion rings with crab sauce and fiery chillies was your gastronomic orgasm for the fast food fiend in me. Gulliver would be proud given the size of em rings. 

  Ever tried Haloumi? A delicious Cypriot semi-hard, unripened brined cheese made from a mixture of goat’s and sheep’s milk, (sometimes cows too). Slightly coarse in texture and deep fried with pomegranate seeds and melted fondue, this was definitely an acquired taste. 

  One can never really go wrong with French fries, especially when you are listening to La bamba being belted out live in front of you. Lest to forget the crab dressing accompaniment. Sweet sour and tangy. 

  Braco’s sliders-These are undescribable. I shall do a great injustice even trying to explain the same. Let me stick to the ingredients and let your mind run wild in all different directions. Here’s goes.  

 Grass fed rib eye beef with chimichurri & British cheddar cheese torched with a flame gun (shown above) and served buttery. A calorific sin of magnanimous proportions. 

  Churros Churros Churros. Fresh off the boiling vat. Whoop. Little sticks of chocolate doughnuty heaven indeed. 

  This organic cooler was a thirst quencher. Fruity with a tequila base and some Thai cucumber- it was indeed (almost) organic. Aint tequila in some cultures considered organic too? 

  Italiano in UAE. Love the enthusiasm of this bunch and they were so much fun not to forget mentioning some of the best Buffala I had on my trip there. 

  

‘The dream’ fulfilled. Milo & Hector’s caramel ice cream with sprinkles sandwiched in double chocolate gooey cookies. Heaven in every bite. Screw the calories. It was so worth it. 

Stay tuned as I tunnel my way back to the real world. 

Eat your Greens!

This is part of a series of articles written for Goa Times (Times of India) on people and happenings in and around Goa. 
This article focuses on the importance of veggies in ones diet, their significant benefits as well as how restaurants in and around Goa, are taking global culinary cues to ensure the salad is the main focus and no longer a side dish. 
An interesting trend and filled with loads of goodness and benefits. 
Click on the image to enlarge it and read. 
  

Art on a Plate 

This is part of a series of articles written for Goa Times (Times of India) on people and happenings in and around Goa. 

This article encaupsulates Art on a Plate in the age of food being presented as a work of art- a feast for the eyes. 

Click on the image to enlarge it and read. 
  

Publication:Goa Times 

Written by: Nolan Mascarenhas