An apple a day...

...keeps the doctor away. I wonder what it is about the apple that makes it such a potent food - not to mention its almost spooky reputation to inspire and tempt - think Newton, think Adam and Eve. Is it just coincidence that the apple lends its name to the planet's largest tech company? Whatever it is, I think the apple was destined for great things. So began my quest to learn more about the mighty fruit. After digging around for a bit here's what I learned.

Apple has among the highest concentration of polyphenols - compounds that function as anti-oxidants and burn away fat that clogs those pipes called arteries. Getting to the heart of the matter - apple contains pectin which is a water soluble fibre known to lower cholesterol. Not just that but apple is believed to fight cancer, asthma and lower blood sugar. And if that were not enough, apple based face packs are marketed to improve skin texture, firmness and elasticity. All in all, it does sound like a package that packs a punch.

In the spirit of health, I decided to experiment with the apple. The idea was to create something tasty yet unconventional and here's what I did - made a mixture of toasted red walnuts, cranberries soaked in sherry, caramelized onions and some fresh shredded multigrain bread spiced with nutmeg.

Next, I peeled and cored an apple, stuffed it with the mixture and baked it for about 30 minutes.

I served the baked apple with a sauce of red wine, orange juice and cocoa reduced to syrupy consistency. No sugar, butter or cream - just natural flavors.


Can I say this creation is the "the apple of my eye" which my "Adam's Apple" loved?

biryani "dum pukht style"

Let's talk about aroma for a while. Who doesn't love the warm smell of freshly baked cookies, the whiff of morning coffee, a bowl of steaming fragrant pho or the sweet scent of freshly chopped mint.... ahhhh!!!

But how do I describe Biryani cooked "dum pukht style" - slow steaming in a completely encased clay pot. The idea is to cook rice with herbs, spices and vegetables (or meat) on slow heat for hours on end. And so when you open the pot, the smells just burst and envelop you in a symphony of flavors - nutmeg, cardamom, cloves, bay leaves, saffron and cinnamon all jiving together. I'd love to have a wine taster close their eyes, take in a lungful of fresh cooked biryani and then write a description.

It was my first time cooking it in this way and I must say that the wait is worth treating the olfactories to a drool inducing aroma.

First, I sauteed finely chopped onions, potatoes, chickpeas, chopped carrots and cauliflower till everything was slightly cooked taking care to add onions before all the other veggies so they caramelized nicely.

Next, I added in basmati rice (washed and drained) along with roasted cashews, raisins, cloves, nutmeg, cardamom, bay leaves, coarse black pepper, turmeric, paprika and salt to taste. Then I sauteed the rice, vegetables and spices for a few minutes and added a little vegetable stock to keep the rice from sticking to the pan.

Finally, I turned off the heat, put this entire mixture into a clay pot, topped with vegetable stock (approx 2.5 times the amount of rice), added saffron (soaked in some milk to release its color and fragrance) and sealed the pot with flour dough so the steam would not escape. And then off into the oven for 2.5 hrs at 350 degrees.

It was a bit of a battle to open the seal since it was shut tight as the dough had baked and become absolutely hard. I got hit by a few flying shards in the eye while chipping the dough away but what's a sweet victory without a few battle scars :)

Demystifying the Michelin star...

Ever wondered what's behind the Michelin star ratings? For those in the profession, it's almost like military decoration for bravery.

First of all, what do the stars mean... here's how Michelin's website defines the ratings
One Star: A very good restaurant in its own category
Two Stars: Excellent cooking, worth a detour
Three Stars: Exceptional cuisine, worth a special journey. One always eats extremely well here, sometimes superbly

Next let's demystify what does it take to be a Michelin star...

Establishments under “star consideration” serve cuisine that is prepared from excellent quality ingredients, display impressive technical skill, and present a balanced menu of clear flavors with a distinct personality; and it is imperative that they do so consistently. In addition to the menu and cuisine, we also scrutinize the beverage program asking ourselves if the wine, cocktail, and/or sake selection enhances the experience and moreover offers something special.



I found this interesting interview with a Michelin inspector and there was a very interesting takeaway. The stars are awarded for "what's on the plate". So it is for food and for food only, not for the ambience or decor. That is indicated by the fork and spoon symbols next to the name of the restaurant. Good learning!

So for all those wannabe chefs out there, make the best food you can, out of your garage, and you might end up with a Michelin star - who knows :)

Modernist Cuisine

I cannot resist mentioning the technologist billionaire Nathan Myhrvold, his love for food and his grandiose experiment that is Modernist Cuisine. It is impressive that he assembled the finest equipment and pulled out all stops not just to take food creation to the next level but also to capture, document, preserve and share the learning for eternity.

In their own words, "The picture is already impressive because of the use of the cut away technique, a method frequently employed through out the book. (We have the luxury of working near a machine shop, so any thing that a chef might want cut in half, such as an appliance, can usually be sliced within a day or two.)"

Unbelievable!!

ps: I have pre-ordered my copy and can't wait to get my hands on it.

Another food blog - really?

Why do I feel the need to blog about food, when there is a glut of information about food - recipes, restaurants, reviews and shows just about everywhere you look - on TV and on the internet.

Simple - I believe food is an under-appreciated art and needs more expression. Good food is a journey that indulges all the senses and if all senses are engaged how can creating food be anything but art?

With the world becoming an increasingly small place, there is a huge canvas and myriad colors to play with. If you are a Michelin chef, how can you survive in the food industry and not be an artist? Each dish is a play on flavor, texture, aromas and visual appeal...

Whether it is cold ice balls dipped in colorful syrup, an array of spicy chutneys that bring tears, the smoky aroma of a great afternoon barbeque, the sight and sounds of a fresh fish market, or just a cup of fragrant tea - food arouses emotion.

And "zaeka" is a journey into that world of art... which is food.