Salt magazine april 2014

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SALT is the monthly e-zine published by FBAI (Food Bloggers Association of India).

Transcript of Salt magazine april 2014

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SALTSalads & CoolersMasterchef Sanjeev Kapoor

Cusine,Travel & Tales

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Food Bloggers Associaon of India (FBAI) is proud to alliance with AIFB - Associazione Italiana Food Blog-ger for mutual support of its trave-ling members and culinary journey exploraons in Italy and India.

Join our Team in celebrang the first issue of SALT. In the months to come, we can assure you SALT will evolve and get more engaging along with interesng interacve iniaves, feedback, trivia, contests and amazing arcles from food-bloggers and foodies across the globe. Thanking each one of you for your support.

The alliance between Polish Asso-ciaon of Bloggers and Vloggers and Food Bloggers Associaon of India will enable a cultural and cu-linary exchange with members of both associaons. With FBAI the world gets smaller and relaon-ships stronger.ships stronger.

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FounderSameer Malkani

Chief EditorElson Praveen Sequeira

Consulng EditorSaloni [email protected]@gmail.com

Graphics & designBinisha Jaiswal & Rohit JagtapAdroit Communicaons, Mumbai

ContributorsBhisham MansukhaniWine Food & Travel

Desert SafariDesert SafariAnita MenonBahrain Bites

Saloni Jolly BangaDubai Diaries

Haute CuisineOdee Mascarenhas

Sandeep ShreedharanSandeep ShreedharanSea Food Chef

SALT

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Contents

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Cover Story

Summers can be fun too!

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Summers can be fun too!

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consider salads to be a starter or an appezer to a full course meal. Gone are the days, when a dish of salad was an accompaniment to your meal. Today, they can rightly be put into the main meal category as salads are light, filling and refreshing, especially for that killing summer heat! It all depends on the way a salad dish is prepared using flavourful ingre- salad dish is prepared using flavourful ingre- dients and innovaon that would suit an individual’s palate. Here are some make-ahead salads like chilled melon ball or fruit and capsicum kachumber, they will get you out of a steamy kitchen at the hoest hour of the day.

Must-have ingredients–coriander and mint, sweet corn, broccoli, bell peppers, sprouted beans, carrots and the likes. All a plate of salad requires is just a quick word on the greens with so much aroma! Whether you eat a whole sweet corn with pinch of lemon juice or black pepper powder or toss up corn kernels with other ingredients, a beauful harmony of flavours is what will sasfy your hunger pangs. Broccoli adds a crispiness, aracve colour and fine hunger pangs. Broccoli adds a crispiness, aracve colour and fine flavor to your salads. Bell peppers including green, yellow and red add a bright colour and a disncve taste to your salad. On sproung of beans, the protein quality is enhanced to a great extent. Add carrots to your salads as they are a large storehouse of vitamin A, and are good for the eyes and help to prevent blindness.

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FBAI on-ground initiatives

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Bengaluru Food Bloggers at 156 Biere Club

Valennes Day meet at Le Mangii,Lower Parel

Jiwa Aa Meet-up In the kitchen of Arola, at JW Marrio, Mumbai

Pune Foodiez meet at Zambar, Pune

Godrej Real Good Chickencook off at Natures Basketwith Chef Vicky Ratnani

Breakfast Meet-upat Sundance cafe

Meet-up at Mamagoto, Kalaghoda, Mumbai for a Cocktail workshop. Pic credit-Harsh Jhaveri

The foodies and foodbloggers posing at SodaBole Openerwala, Cyber Hub GurgaonPic credit - Maneesh Srivastava

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Blogger In Focus

Farrukh Shadab Ansari

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Cubes N Juliennes is a clear evidence of Farrukh’s passion for cooking. This exoc page has turned her daily home made dishes into a gastronomic collec-on of recipes depicng a variety of cuisines and cooking styles. The blog is well sorted in different categories included an amazing ulitarian secon “How To”. Farrukh’s curiosity to do cooking experiments in a totally diverse dimension has turned her from an amateur cook to a full-fledged food blog-ger. She strongly believes in the famous foody axiom, “Eat with your eyes first”, so you might enter a state of catalepsy, gasping at the well composed, first”, so you might enter a state of catalepsy, gasping at the well composed, fascinang and drool worthy photos of the food prepared and clicked by Far-rukh. She has principally maintained Cubes N Juliennes to grafy the visitors with a variety, simple, easy to follow and innovave recipes.

CubesNJuliennes has earned accolades in the Food Bloggers Associaon of India winning the “The Best Recipe Blog” in 2013.

/CubesNJuliennes www.cubesnjuliennes.com www.cubesnjuliennes.com

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METHOD:-

Wash, clean and make slits on the chicken breasts.

To make the marinade, mix all the ingredients menoned for marinaon.

Marinate the chicken breasts in the prepared marinade. Cover and refrigerate prepared marinade. Cover and refrigerate for 30 minutes.

When ready to cook, brush the griddle pan(grill pan) with lile oil. Heat it over high heat unl veryhot. Add few drops of water to sizzle it.Place the chicken breasts and cook each side unlthoroughly cooked.

Remove the chicken out of the pan, slice them and reserve for later use.To prepare the dressing, whisk all the ingredients menoned for Salad dressing unl blended well.

Chill it for 30 minutes.Chill it for 30 minutes.Bring water to boil in a sauce pan. Trim and discard the tough woody part of the asparagus stalks. Cut the tender stalks into 2 to 3 inch in length. Boil them for 5 to 6 minutes. Take them out and re-

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Blogger In Focus

Shanti Padukone

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Food was always a fascinaon for Shan Padukone since childhood.In fact, one of her earliest food memories is that of having Cerelac when she was merely 3years old. Over the years, as she ob-served her parents in the kitchen – mainly her mother – she picked up the finer nuances of this art. Shan started experimenng in the kitchen since she was 9 and sll recalls the disastrous results of food experiments that she would force her family to sample or make for their birthdays and anni-versaries. But, she never gave up. Naturally, her dream was to be a chef or caterer.

Things didn’t work out the way she wanted them to, but she is now a writer and editor. Her blog Things didn’t work out the way she wanted them to, but she is now a writer and editor. Her blog Riot of Flavours (www.riot-of-flavours.blogspot.com) was born in April 2012. Then, her vision for it was simple – the blog would be a channel for her food dream – it would be the one place where she’d document her experiments with flavours and cuisines and talk about her escapades across the food scene in Mumbai (and wherever else she would travel). But, before she knew it,she was pulled into the world of food blogging. Her associaon with FBAI and herTwier account brought newer avenues, and she realised that there is so much more involved in blogging than just docu-mentaon! mentaon!

Today, she wants her blog to be a one-stop place for unique, quality recipes that people can try and use as that one comfort dish that they can cook anyme.She also plans to go back to her roots and is planning to start a series of blog posts specifically focusing on Saraswat cooking. While some ca-tering opons are in the pipeline, her ulmate dream is to have a cafe or restaurant of her own!

/RiotOfFlavours For professional enquiries, you can mail her on [email protected] professional enquiries, you can mail her on [email protected].

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/escabrahma

Cook Along

Sandeep Sreedharan

It was an early sunny Friday aernoon in Capetown, I arrived at Quayfour Restaurant by the waterside for a lunch meeng. As I waited for my client, my India phone starts ringing from an unknown number. As usual I quickly calculated the me back in India and wondered who would call me so early, so I decided to pick up the call. There was lot of noise on the line and I could hear this lady trying to say something. I told her to repeat and she goes in hindi “ I have a large size tuna for you !!”. I was like, “Whaaaaaat!!!!”, and told her I am in South Africa. She then says “No problem, you can pick it up in the evening, it weighs around 12 kgs. I quickly put my mind together and told her that I will buy it for RS1000 and I don’t have me I quickly put my mind together and told her that I will buy it for RS1000 and I don’t have me to bargain”. She immediately replied “for you, I will give it for Rs1,200” and I said done, think-ing on my feet, knowing that I would have had to pay Rs140 more for my phone bill if we spoke for another min bargaining! This is just one of the instances I want to narrate so that it gives a cue for all to build a good relaonship with the fish mongers to get the freshest catch. Second point is that, Tuna is quite an underrated fish in most of the Indian coastal areas. Places such Bombay you can get a fresh catch for a song. So here, I want to menon two underrated fish that you can easily find in the markets and yet the tasest if cooked in two underrated fish that you can easily find in the markets and yet the tasest if cooked in the right way.

The second kind of fish I want to touch upon is “Rani” (Fin Bream) which also can be found in almost all markets and highly affordable. With its white flesh, mild flavors and smooth tex-ture once cooked is brilliant for searing. Most people do not buy them because it has got too many bones and thus not easy to eat.

The secret is to select the right size and also asking the fishmonger to fillet it for you (you The secret is to select the right size and also asking the fishmonger to fillet it for you (you may have to pay a lile extra, and considering the low price of the fish, its worth every penny). It is very easy to see to spot a fresh Rani fish as it would sll be shiny and golden with

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clear eyes. Just keep in mind that, selecng the ones which is at least 8 inch long while buying will help you get a good size fillet. Fil-leng small fishes require skills. But you can ask the fish-monger to get it done for you. Just make sure they do not wash the fillet aer it is done., especially if you are plan-ning to store it aer you get it home.ning to store it aer you get it home. The tuna that you get in the west cost of The tuna that you get in the west cost of India is not sushi grade, so obviously I will not recommend one to make a Sashimi out of it, but it is ideal for making tapas, cutlets and also tastes great when curried with local tamarind and chili.

It usually gets very tough when cooked for too long thus, it is important to cook it right to get the right texture and flavors. I have ex-plained below with a simple recipe as to how to get tuna cooked just right.

When you buy, ask your fishmonger to fillet When you buy, ask your fishmonger to fillet it and remove the skin for you. Look for a lighter color flesh and most importantly ask the fishmonger to remove the dark brown part, which is usually found closer to the center bone. So now you have a beauful piece of fish which is ready to be cut and cooked the way you want.cooked the way you want.

METHOD:-Over a medium heat add chorizo and 1 table-Over a medium heat add chorizo and 1 table-spoon olive oil on to a thick boomed pan and saute it unl the oil from the chorizo comes out. Remove the chorizo leaving the oil behind in the pan. Increase the heat to high and add the chopped garlic, tuna cubes salt and pepper to taste and saute it for 2 mins. Add back the chorizo and add the white wine. When the white wine is and add the white wine. When the white wine is reduced to half, add the parsley and remove the pan from the heat and serve it with baguee.

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Cook Along

Renita Mascarenhas

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Ginger and Sweet Lime Cooler

Ingredients:6 medium sized sweet limes1" ginger sliced1/2 cup water2-3 tsps sugar/honey (oponal)

Method:Take water in a pan.Dash the ginger slices and add to it. Once it comes to a roaring boil, Once it comes to a roaring boil, take it off heat and keep aside to cool.Let the ginger slices steep in the water.Extract the juice of the sweet limes and strain it. Add 4 tablespoons of this ginger Add 4 tablespoons of this ginger steeped water to it.

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Kokam ‘N’ Ice Cream Float.

Ingredients:50 mls Kokam syrup2 scoops Vanilla Ice Cream{Use any store bought ice cream}150 mls soda5 ice cubes5 ice cubes

Method:1. Pour the kokam syrup in a tall glass. 2. Add the ice cubes3. Add the ice cream4. Pour the soda over5. Mix well and enjoy.5. Mix well and enjoy.

Cook Along

Samina Patel

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Haute cuisine

Goan Cuisine Odette Mascarenhas

It is oen said that Goans have music running through their blood and the culinary art at the finger ps, combined together it’s definitely ‘harmony of the senses.’ But ‘notes’ and ‘chords’ could differ in a single song and like-wise the ingredients and quan es of a single food preparaon could be different but sll strike the right harmony in the palate. Have strike the right harmony in the palate. Have you ever slurped through the thick textured orange curry which the Chrisan Goans call a ‘kodi’ or perhaps an orange brown version of the same preparaon which the Hindu Goan’s call the Hooman. Or for the foodie who raves about the dark brown spiced Chicken Xacu which is in all honesty the anglicized version of which is in all honesty the anglicized version of the original Shago which was cooking in the Pernem (a local district) curry pots way before the Portuguese landed on Goan shores. Yes the cuisine of Goa has an interesng mix of in-fluences from all the cultures. But prominent at present are two separate tradions in cui-sine influenced by the respecve religions of sine influenced by the respecve religions of Hinduism and Chrisanity. It is interesng to note that there are some common meeng points that present an interesng harmony.

Influencing factors: Alfonso de Albuquerque and his caravels perhaps had a lot to do with the changing food habits in Goa. He iniated the Polica dos Casamentos (the mixed mar-riage policy) between Portuguese men and local women of Goa. Imagine a woman who has learned the art of ‘tradional local cooking’ hoping to please her husband who has a ‘con-hoping to please her husband who has a ‘con-nental’ palate…. And to add to that the availa-bility of local ingredients fused with those brought by the caravels of Portugal. This was the evoluon of Chrisan Goan cuisine.The Por-tuguese women also played an important role. Take the women of the church of Santa Monica, resident nuns as well as women who Monica, resident nuns as well as women who lived there when their sea faring husbands trav-eled for months on the high seas… they were responsible for introducing Portuguese recipes and for creang the Indo-Portuguese recipes that have now reached the dining tables - par-cularly sweets like Dedos da dama, and Safe de Santa Clara. These sweets are sll served as de Santa Clara. These sweets are sll served as dessert in some Portuguese Goan homes for big feasts. The concept of vegetarian food dates back to the Saraswats and the Kadambas

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www.aapplemint.com

/Aapplemint

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Summer FoodKajal Tejsinghani

Summer Foods . Eat Them – Apply Them

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Summer Food

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Cooling out the summer

BhishamMansukhani

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Cooling out the summer

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Dubai is internaonally renowned for being all things glitz and glamour. However the sparkling tall structures, the hordes of malls and maze like infrastructure yet complement the old world bastaki-yas in Bur Dubai preserving the rich heritage of the naon, where locals and expats are seen enjoy-ing a cup of karak chai, laughing in groups over heaps of mandi. There is no one specific cuisine ruling the roost in this mul cultural city, home to about 200 naon-alies, it's a melng pot of cuisines.

With eateries offering Pakistani kebabs to Indian curries to Mexican burritos to Spanish tapas to With eateries offering Pakistani kebabs to Indian curries to Mexican burritos to Spanish tapas to Turkish grills to Egypan koshari to Filipino adobos to Japanese sushis to American steaks to Parisi-an cafes and English aernoon high teas, it's a rarity to not find what you crave for while in this part of the world.

Emira cuisine is oen confused with the Levant region and is quite unknown in the region. How-ever recently there have been iniaves taken to bring it to the forefront.. I personally confused it with Lebanese food however with me I do have favorites such as Luqaimat, a crisp deep fried

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Dubai Diaries

Saloni Jolly Banga

fragrant dough balls dunked in date syrup and gar-nished with white sesame seeds. I love to have this-from tents from Global Village where local women make it fresh lovingly and you can see while they do so. Other desserts that feature in their delecta-ble repertoire are scky date pudding, Ferni and Khabisah (flour and molasses sautéed together).

Another delicacy is muhalla which is a date crepe and offered with fillings or fruit preserves, Nutella or the classic Kra Original Cheese spread which is a common pantry staple in Emira households with

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almost half a naon swearing by the spread as a favorite childhood memory.

Khameer is an Emira yeast bread oen served with honey or cheese. I love it smeared with zataar labneh. Zataar is an Arab spice and Labneh is strained yoghurt.

Shawarma is a street food classic, local take on sandwich or Shawarma is a street food classic, local take on sandwich or wrap. It's pita bread filled with grilled meat served with top-pings or sides of hummus, tabbouleh, pickled turnips and so on. If you are aer the Gourmet version,Wild Peeta is quite a popular joint.Vegetarians can find solace in a box of falafels.

When in Dubai and if you want an up and close experience of local's way of eang, do book yourself for a meal at The Sheikh Mohammed Centre for Cultural Understanding in Bastakiya besides

new diners opening every week with much fanfare. The arion rates are high since the accept-ance from the people is varied, as they tend to sample new flavors and themes with utmost zeal.

Owing to this fervor, food themed fesvals such as Taste of Dubai, Gulf Food and the most recent Dubai Food Fesval have been rage since their incepon.

These are much awaited by foodies and social diaries are marked and ckets bought days in ad-vance. They offer innovave themes and surprisingly new concepts each year. Not to menon the scale of these projects that gets bigger by each passing year.

The food blogging community is quite acve and they constantly strive to spread their reviews, get The food blogging community is quite acve and they constantly strive to spread their reviews, get involved with community via local marketplaces, farms and other social dining meets, aending cooking demonstraons and tasng menus by Michelin starred chefs. All this while sharing their firsthand experiences that creates awareness and increase visibility of anything that as a concept is related to food. An effort is made to look for each nook & cranny, blending the journalisc

zeal with connoisseur-ism. The result is a delectable plaer oozing with content, images, awareness and passion.

The organic fruits and vegetables as a concept is not fairly new to the Emirate, yet has caught on big me in recent mes. Vari-ous avenues have opened up to sell & promote the same by pop up stores, Farmers markets and the onus by restaurants to serve seasonal and freshly sourced produce.

the Bur Dubai Museum. Not only will you eat scrumpous food but also come back enriched with the nuances of this culturally rich country.

I recommend treang yourself to a complete break-fast at Klayya Bakery & Sweets or Biker's Cafe and a meal at the iconic Al Fanar restaurant or Al Hallab.

It's an ever-evolving food culture whatDubai with

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If you want to understand the essence of the Bahraini food culture, it would be best to head out to the busy streets of Adliya and Manama Souq ( souq is a market place) to sample some hot and spicy Tikka/kebabs or cutlets (usually lamb or chicken). These are savoury pieces kebabs or cutlets (usually lamb or chicken). These are savoury pieces of meat usually herbed and spiced, marinated, char-grilled to perfec-on and accompanied with a salad of fresh vegetables. Remember to chew it well, savouring the gorgeous texture of the chunky meat and wash it down with a cold drink. These delicious pieces of meat are usually eaten on their own or with Pita bread/Khuboos (Middle Eastern flat breads) as a wrap called the Shawarma.

Bahrain Bites

Anita Menon

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To experience the tradional side of this beauful is-land-country, a trip to the souq is must. A souq is a market place that sells spices and everyday things and is a tradion-al way of going grocery shopping. Upon entering the Souq, one is welcomed by chay shopkeepers trying their best to sell their resplendent wares. It would also be difficult to miss the aroma in the air, redolent of spices and herbs. Black lemons, saffron, cardamom, cloves, dried rose petals, tur-lemons, saffron, cardamom, cloves, dried rose petals, tur-meric, and sumac are some of the exoc spices that make their way into the aromac Bahraini cuisine and lend it the wonderful depth of flavour. Bahrain offers all sorts of cuisines to cater to all price segments and palees, from neighbourhood take out joints and food courts to exquisite fine dining and specialty restaurants. A staggering diver-sity of global cuisines from the common Indian and Middle Eastern to the rarer ones like Polynesian can leave you spell bound. So there is no reason for any expat or tourist to feel home sick because in all prob-expat or tourist to feel home sick because in all prob-ability they would be able to savour their country’s food in many restaurants in Bahrain.That is a quick snapshot of what this ny island of country has to offer in terms of local and global cuisine. Since I am a food blogger, how can I not share a recipe in this arcle! The legendary summers are back to scorch Bahrain but people here do their own bit to beat Bahrain but people here do their own bit to beat the heat. Staying indoors, ofcourse tops the list but apart from that there are tradional rose and water-melon coolers that people sip on as a refreshing

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Jaldi5

KamalikaChakrabarty

Special Mixed Uapam.

Crispy Chicken Marinated in Five Spice, Sr Fired

Chilly Momo, Hot & Sour Soup.

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Eggs Cooked to Order,

Aloo ka Paratha