Of jams and post-its

Dear readers,

It has been a marvelous journey on Delhi Foodies' Zone so far. Skeeter loves the appreciation mails, the queries and feedback that you guys keep sending every now and then. Keep them coming. It is fun to interact with you and this communication gives Skeeter a perspective on what you want to read and what you don't. Today, Skeeter wants to share with you a really cute and heart-warming post-it that a dear friend sent across. Thank you!

Delhi with a view

Skeeter's dream Delhi house would have a lot of natural light, a lot of greens (with maybe a patch of thicket) and a patch of an organic kitchen garden. The kitchen garden would overlook a pebbled path with some bright garden umbrellas planted here and there for a nature-packed cuppa in the morning, a glorius lunch in the afternoon and a humble bar-be-que at night. While all that may be a little far-fetched to call hers forever, Skeeter does sometimes hop, skip and jump to Lodi -The Garden Restaurant for a meal. Last Saturday, was one such occasion.

A welcome shot of the seasonal mango panna perked Skeeter up as she flipped the pages of the menu. In no mood for a particularly heavy meal, Skeeter began with the Lodi greek salad with a lemon dressing (Rs 395). A salad can only be right (crisp and fresh) or wrong (overdressed and wilted) and this one was right. The salad portion was big with lettuce, bell peppers, assorted olives and some feta thrown in and tossed with a lemon dressing. Skeets went on to have the Mezze platter (Rs 595) instead of a full fledged main course and was happy with her order. The Mezze came in an oval dish with fresh pita, hummus (a perfect blend of flavours), tzatziki (fresh and creamy) and baba ghanouj (just the right texture). Different preparations of the falafel always intrigue Skeeter. Some are too dry but taste good, some are soft and fluffy. The one at Lodi was shaped a tad different and took Skeeter back to the kuchas of Chandni Chowk where she has some of the best kalmi vadas (more on that later). The falafel tasted somewhat like the kalmi vadas and the texture was nice (neither too soft nor too hard). The accompanying spanakopita was nice and crisp on the outside, tender and bursting with flavour inside. 

Next came the dessert platter (yes a full dessert platter with a slice each of the sinful array of desserts). Skeeter picked the mango cheesecake. The cheesecake was nice in texture albeit a tad less flavourful, or so thought Skeeter. 

Dessert usually ends a meal, but Skeeter couldn't leave without sampling some of the products Lodi stocks at their Deli. The onion jam was deelish. A must buy, especially when you lead a hectic life and would want to save yourself all the trouble and labour that goes into making it. Skeeter, of course, makes it at home and it is a big hit. Also, try their organic mustard oil (Rs 200). Skeeter had been looking for the same for a while and found it here. Apart from these there are some pates, dips, pickles, preserves, flavoured oils and salad dressings to choose from. Skeeter has heard that much of the food you eat at Lodi, is grown at the farms owned by them and is organic. The mangoes used in the cheesecake were organic as well. That the tribe of restaurants in Delhi is slowly but steadily moving towards Organic, is a sign of good food returning to our tables. 

And the last word: do try out the carefully crafted breakfast menu (popular among with expats in Delhi and backpackers on a stopover). They have some interesting tea blends, coffees, buttermilk, juices, jams, porridge, waffles, pancakes, muesli et al. 

(P.S. Though I am a patron of Lodi, I was invited by the team on this particular visit.)

When Skeeter met David Rocco

It is mid summer in Delhi and Skeeter's pasta love is beginning to warm up. 20 minute pasta dinners that can double up as breakfasts are the best way to ensure least time spent in the kitchen. Pasta thoughts led Skeeter back to a lunch with chef David Rocco, who is widely acclaimed for his Italian style of cooking. Though this luncheon happened much earlier, if you can recall an experience with profound thoughts, you can bet it was a great one.
A bunch of bloggers gathered at West View, ITC Maurya for a meetup with the chef who claims he's not a chef, he's Italian! There are a few things that would draw one to David Rocco's food shows. There is some country music thrown in the shows for sure, David loves interacting with locals and trying out their recipes and all the shows are shot so well that you almost want to be at the place which Rocco is showcasing.
Cut to the event. Predictably, the conversations revolved around food. While David Rocco told us about his tryst with Indian food and Indian oils, we quizzed him about which olive oil should one really pick up. David told us that he loved the unique flavour and the pungency of Mustard oil, though his loyalties still lie with Olive oil. He went through the whole cycle of attaining mustard oil- from farm to bottle. Skeeter personally prefers mustard oil and all things mustard. Once a person realises the depth and flavour mutsard oil can give to a dish, there is no looking back. David also shared how Italians take some days off work and go olive-picking and they are paid handsomely in hold your breadth: Olive oil! Ain't that cool now? It is these nuggets from various travel tales of a person that make great stories and great experiences.

 

Having arrived at the hotel a little early, Skeeter and Anita got time to soak in one of the best views of Delhi from the rooftop balcony of West View. Delhi never appeared prettier and so green. We were joined by other bloggers soon. David joined us at the table a little later. Though David didn't cook for us that day, the recipes of the food that we had at West View that day, were all his. Chef Manisha Bhasin of ITC also joined the table, adding another star to the conversation. We began with a Neapolitan style pasta with chunks of eggplant and mozarella sauce (Rigatoni con Pomodori e Melanzane) which was simple and delicious. I could have had endless helpings of the same. It was paired with Fratelli Sauvignon blanc. Skeeter like Fratelli from the selection of Indian wines on offer at wine stores. Next came the Beetroot Risotto, so well plated that Skeets could just laminate it and frame it on her wall. Skeets managed to do better. She took pictures of it. Grin. Perfect pink in colour, the Risotto came with such gorgeous sides of broccoli doused in olive oil and the cutest baby carrots for company. It was paired with Fratelli Sangiovese. Skeeter loved the bite of the Risotto to bits. Perfectly cooked. Next came the Dolce, which should've been the star of the meal, but were sorely disappointing. Will skip writing about it. 

All said, it was an afternoon well spent. David Rocco is a charming and talented chef. Oops Italian! From plucking and eating lemons, skin on in Amalfi episodes to tossing pizzas with two chefs in another episode and then the drunken spaghetti episode, he's fun on TV and in real life.

He was in India to shoot for the Indian chapter of his show, so we will get to see more of him on TV, and that too in familiar locales. Skeeter is looking forward to it! It was fun meeting Ruchira, Deeba and Sangeeta again.

When Skeeter baked

Skeety put this baby in a newly acquired loaf tin and then the oven...it started to rise in a few minutes and rose even more and MORE. She was scared it would explode right there in front of her eyes. But it didn't. Turned out nice and lemony. A little crunchy on the top. But, heck it was cake! Devoured to the last crumb. The lovely eggless lemon pound cake with a drizzle of cane sugar and some more lemon.

The Dirty Martini

Reading NCERT text books and watching the Mahabharata, (the fancy war gear, shallow water pools that camfoulaged as well-laid carpets, a palace made of Lac to burn people alive) while growing up, I'd often fancy living in the past. What did the Red Fort look like when it was occupied by the its rightful owners. What Mandu (in Madhya Pradesh) was like when the hamam baths (that are now home to bats), were live and functional. This was the India story or some of it. Cut to the US.
Picture Prohibition era, picture Speakeasies. What plagued the past (remember crime peaked during Prohibition) is being celebrated today. Skeeter was delighted to have been invited to one such party that revisited the past. Sabyasachi Gorai or Chef Saby as he is lovingly called along with his team - chef Dhruv Oberoi (who has returned from his stint with Ferran and Albert Adria on one of their projects), Noor Al Sabah (who comes from Dubai to follow her passion-food), Astha Mittal (who loves to work around food), Harish (at the bar) hosted us.

The Dirty Martini at Olive Qutub, which is a Speakeasy-inspired bar recreated blast from the past. Speakeasies used to be illegal bars that thrived in the US in 1920s when there was a national ban on the sale, manufacture, and transportation of alcohol. The entry to these bars was through a lesser known path, often a dirty dingy alley and a clandestine entrance which required passwords to let you in. Since there are no dingy alleys at Olive Qutub, we were led through the kitchen and ushered in through a shabby looking door. A welcome drink called The Chai-Wala (Mulled wine in a mitti ka kulhad), warmed us up to the evening. And as the evening rolled South Side (cocktail made from gin, lemon, sugar, mint) was dished out in intricate tea cups, ideally suited to a High Tea. It was served to keep with the Speakeasy theme of The Dirty Martini. Next up was an excellent Cherry Wood smoked Gin tonic served in a wine glass topped with an Amuse Bouche.

Then came the wicked jello martini shots. Real fruit was scooped out and skins were retained to be filled with jellied martinis. Skeeter is a sucker for gorgeous looking food and always has a hard time thinking of destroying (read eating, okay drinking such glam things). Beer came hidden in brown paper bags and a lovely Sangria made Skeety's evening. 
The vegetarian bites that were served with the drinks included Dive bar croistini (Ratatouille and gruyere), Big boss toast (Goat cheese, chilli jam and berries), the Rum runner (Mushroom burger, manchego) and a lovely Sheeben sandwich which was a Harissa spiced artichoke with feta and apricot chutney. It was Skeety's favourite from that night. Godfather’s stew was a seven vegetable stew served with country style bread. Vegetables could not get better. 
The evening ended with Nutty Auntie, a sublime baked apple and walnut tart with a dash of maple syrup and The Smoked Cigar which was live Churros served in paper cones (A Spanish deep fried party served with molten chocolate). Interestingly, the first time Skeeter tasted Churros happened to be at Olive itself. It may be a breakfast/snack item in Spain, but ended our night on a toothsome note.

The twain meet

As a child Skeeter heard about wine and cheese pairings, also, about wine and continental food pairings. A crisp rosé or lighter varieties of Pinot Noir with white fish (yes this is still a vegetarian blog) or crabmeat, oyesters et al have always been on the wine connoisseurs description of heaven on earth and so forth. A few moons ago, there was much debate on Indian food being paired with wine. Great stories were penned around the Indian food and wine combo.
All this while Skeety thought, dadi (grandmom) always said khaane naal paani ni peen da(with your food don't take water). Wonder where that came from or where it went. Times are certainly changing, and how!
Skeeter attended a food and tea pairing event at The Park hosted by Ty-phoo tea. TV show host and chef/owner at Aurus, Vicky Ratnani, led the show. Vicky has given an edge to vegetarian food in India through his food show Vicky goes Veg where he shows how much vegetarian variety can one enjoy with the relatively new vegetables (think Zucchini, Red/Yellow/Orange peppers, Broccoli) that are being sold by the neighbourhood vendor these days. Also, how the traditional ingredients can be adapted to new world recipes.

At the Ty-phoo event, Vicky went one step further by demonstrating, how to cook with tea and how to pair food with tea.
Traditionally, in North Indian cuisine, we steep a black teabag with chole (chickpeas) to give them the blackish/brownish tinge. Also, we often pair chai and samosa. This is perhaps the oldest tea and food pairing Skeety can think of. An often heard 4 o clock anectode is...'chai aur samose ho jaayein'(let us have tea with samosas). Whether you are spending an afternoon at work, at home or with 4pm guests, this is one hit pair.
With the new variety of teas hitting the supermarket shelves teatime is only becoming more and more enjoyable. So, sit back and infuse your foods with tea or sip it along with your food (yes there are health benefits and jazz).
For some 'out-of-the-pot' pairings, Vicky served well-assembled Harissa spiced grilled veggies, mint and rocket leaf cous cous, chickpea puree with Moroccan Mint tea. Peppered cottage cheese (infused with a Ty-phoo Masala tea bag) was served with a side of masala mashed pot and pickled cucumber ribbons.

Skeety particularly loves and recommends an orange infusion with a cinnamon stick for a tangy, robust flavour. Drink it as is or pair with your favourite food. Better still, steep it, chill it and add a dash of gin or vodka. Other infusions available are Black Currant and Lemon & Lime Zest.

If any of the readers would like to try making the above mentioned dishes by Vicky Ratnani, drop me a mail at reeta.skeeter@yahoo.com

Zomato Restaurant Summit 2013

Last week has been full of good food and sweetness. Amid the hustle bustle, Skeeter sneaked out to attend a fun and enlightening half-day event by Zomato- Zomato Restaurant Summit 2013 at The Leela Kempinski, Gurgaon. 

Zomato's been anyone's first stop at putting to rest the 'where and what to  eat' question in many states of India. So it is always good to know that they are expanding to London, Sri Lanka and UAE. Would not be fair to comment on UAE, but London and Sri Lanka definitely are great food destinations for Skeeter as all others. If someone can tell Skeety where to find the best bakeries in London or where to get good hoppers, sambol, devilled vegetarian food (okay SL food is that and much more!) in Lanka land, she would be a happy person!

(L to R Mayur, Sanjeev Bikhchandani, Rashmi Uday Singh, Deepinder Goyal, Pankaj Chaddah, unknown, Sameer Kuckreja, Manish Mehrotra, Rocky Singh)

While, the Lanka portal makes searches available only for Colombo, the UK one is better in terms of the number of restaurants covered. Two restaurants covered on Delhi Foodies' Zone turned up at a click - Spaghetti House and Govinda's. Skeeter's other favourites in London - Prezzo, Chennai Dosa,  Tamarind, Pizza Express, Veeraswamy (on the hit list) and many more are on the rolls. Thumbs up to that! Next time Skeety is in London, Skeety definitely knows where to direct the search button.

Moving on to the most interesting part of the event, Rocky & Mayur (Zomato’s brand ambassadors and hosts of Skeeter's favourite show Highway On My Plate) were there to unveil The Connoisseur’s Guide To Eating Out 2013 (Delhi,NCR). The guide, unlike others, has reviews by commoners who love to eat out and give unbiased opinions. 

Post the launch, Skeeter spoke to Mayur (as he is a vegetarian too), to know his favourite places to eat out in Delhi and the whole of India. Here is the list for Delhi:

Naivedyam, Andhra Bhavan, Indian Accent, Amici (in no particular order of preference).

And Mayur's favourites in the rest of India are Ummiya Kathiawadi on NH 8 in Gujarat, Kesar ka Dhaba in Amritsar, Mother's Kitchen in Kerala and Paradise in Guwahati.