20 Edinburgh restaurants that have closed over the past 18 months

20 Edinburgh restaurants that have closed over the past 18 months

The number of restaurants going bust in 2018 across Scotland was the highest on record, and many of them were in Edinburgh.
The rise in use of delivery apps like UberEats and Deliveroo combined with tough competition among restaurants and soaring rental prices has put pressure on restaurant owners – who in many cases are struggling to make ends meet. Serrano & Manchego, Edinburgh. Picture: John Blower, Flickr
The number of restaurants going bust increased from 73 in 2017 to 136 in 2018 according to accountancy firm French Duncan LLP. This marks a startling 86.2% rise in closures in just one year.
Eileen Blackburn, head of restructuring and debt advisory at French Duncan LLP, said: “A near doubling of the number of restaurant failures in one year is a quite alarming reflection of the state of the sector.”
The Centre for Retail Research forecast that 10,950 jobs will be lost across the casual dining sector across the UK in 2019, with independent restaurants being hit the hardest.
Here are 20 Edinburgh restaurants that have closed since the start of 2018. Food at Restaurant Mark Greenaway. Picture: Flickr
Jamie’s Italian
Jamie’s Italian restaurant at the Assembly Rooms and Rose street closed in May 2019 after the chain went into administration. In 2018 the TV chef’s restaurant business was more than £71 million in debt. The Edinburgh and Glasgow branches were the only two left in Scotland after the Aberdeen branch closed its doors in January 2017.
Restaurant Mark Greenaway
Mark Greenaway decided to shut his restaurant on North Castle Street in September 2018 so that he could focus on his new project. Grazing by Mark Greenaway, his new restaurant venture, opened at the Waldorf Astoria in April.
Cafe de la Post
The French cafe and restaurant in the heart of Newington closed for renovations in early 2019 but sadly hasn’t reopened.
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This Mexican eatery and bar in Newington billed itself as “a tequila soaked, mezcal dripping party den serving up a sinful selection of first class drinks and authentic Mexican eats,” but it sadly closed in 2018. It has been replaced by Sonder, a modern Scottish restaurant.
Valvona & Crolla
Valvona & Crolla on Multrees Walk was forced to close due to increased competition around St Andrew Square and the building work at St James Centre which reduced footfall in the area. The top notch Italian deli and cafe, which supplies the Royals with cheese, is still open on Elm Row as well as having two outlets within Jenners.
No.8 Lister Square
The Gastrobar in the Quartermile specialised in fine British fare but closed due to oversupply of gastropubs in the area and high running costs in this very central part of Edinburgh.
Earthy
Earthy, the well-loved eco restaurant and shop, closed its Canonmills branch in September 2017 due to the landlord demolishing the building for a new housing development. The rest of the business moved into administration in January 2018.
Serrano & Manchego
This Spanish tapas restaurant which sold Iberian goodies sadly closed in October. The owners decided to focus on their other ventures in the city which include El Barrio.
Khushi’s
One of the best Indian restaurants in Edinburgh, the much-loved Khushi’s on Antigua Street, closed its doors on 31 December 2018. A statement on their website said: “Khushi’s Edinburgh will be searching for a new location which allows us to go back to our roots, smaller scale relaxed dining more like the Khushi’s of old and we will be open again as soon as possible.”
Norn
Norn closed in 2018 after husband and wife team Laura and Scott Smith decided to depart. Together they have launched Fhior on Broughton Street.
Café Marlayne
The bustling bistro with a menu of French classics closed its Antigua Street venue but its Thistle Street venue is still open.
The Dogs
The Dogs was a Hanover Street institution and sadly closed in October 2018 due to tough market conditions. The owner told the Edinburgh Evening news of how his business had been decimated by the number of new licences granted around St Andrew Square and the Christmas market.
La Cerise
This vegan friendly restaurant on Leith’s Great Junction Street, which made artisan ice cream, is now closed.
Trenchtown
The vibrant Caribbean restaurant closed in January this year. “A visit to Trenchtown involves plenty of good tings,” wrote restaurant critic Gaby Soutar in The Scotsman.
Miya
This Japanese restaurant on Morrison Street closed down without any explanation.
Iris
This chic Thistle street restaurant served European cuisine with a spin and opened just as the credit crunch began to bite. Sadly it is now closed.
Lovage
Close to the Royal Mile, Lovage once served upscale European cuisine using Scottish produce.
Seasons
The Vietnamese restaurant on Broughton Street closed possibly due to stiff competition in the area although they made no statement.
Belted Burgers
This casual restaurant on Frederick Street was inspired by the black and white Belted Galloway Cow. It was the only restaurant in Edinburgh to exclusively use Galloway beef for its delicious burgers.
Sygn
Sygn Bar and Kitchen was tucked away on Charlotte Lane and served great quality burgers. It also ran cocktail masterclasses and parties but sadly it’s no longer. Trending Flooding in Edinburgh – A RECAP of today’s main weather stories This map shows which Edinburgh streets will be submerged if sea levels rise Flooding in Edinburgh: The pictures that show true impact heavy downpours had on the Capital IN PICTURES: First look around Edinburgh’s new £150 million ‘Sick Kids’ hospital Mystery as pagan altar and symbol unearthed in Edinburgh’s Holyrood Park The Essentials

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Here Is of the Most Honest Sentences in Food Writing I Have Ever Read

Restaurant Reviewing Needs a Revamp As chefs and diners move away from Eurocentric restaurants, food writing still needs to catch up Edward Lee Jun 28 Alexandra Ribeiro / EyeEm for Getty Images It is the first warm day of spring, and I am sitting at one of the buzziest openings in D.C. with my dining companion, Pallavi, who is studiously decoding the menu.
“Indian menus are tricky to decipher,” she said. “There are definitely some local Punjabi dishes on here but also a pan-Indian vibe as well. The menu is written in Hindi and Urdu also. You see this word ‘machhi’ — it sounds fancy but it is just the Bengali word for fish. This menu is all over the place.”
I first met Pallavi, who was raised in Lucknow in Uttar Pradesh and immigrated to Detroit in 1999, at a farmers market, where she sells spiced granola and hummus flecked with za’atar. She is neither a chef nor a food writer, but one of those rare people who will travel half a day for a fresh spice. Her knowledge of Indian food and culture far surpasses mine. She tells me, for example, that I have to go to Edison, New Jersey, for the best Indian food in America.
I invited her to join me not only because she is a lively dinner companion but also because I want to write about a cuisine that is not unfamiliar to me, but still, in many ways, a mystery. I know that eating a handful of classic dishes frequently does not make me an expert on the foodways of a nation as intricate as India.
One of the most honest sentences in food writing I have ever read is the opening line of Soleil Ho’s review of a Burmese restaurant, where she admits to not knowing a lot about the cuisine before her recent move to San Francisco. I’ve always had the sneaking suspicion that a lot of food writers pretend to know a lot more than they actually do when it comes to … let’s call it “ethnic” food. I just never thought I would hear someone admit to it in my lifetime.
I am Korean, and I know my cuisine in a way that is both instinctual and omnipresent, in the way you would recognize the trees that have grown in your backyard since you were a child. I have spent my entire adult life reading reviews of Korean restaurants and been left wondering if the writer knew much at all about the cuisine. And yet, the following week, I might find myself nodding in approval at the same reviewer’s quibbles about a Pakistani restaurant, believing against all logic that he must, at the very least, be an expert on this other cuisine. Only recently have I started to ask if it is possible for one reviewer to be an expert on French and Italian and Thai and Burmese and Lebanese and Nigerian food.
Etete Ethiopian restaurant in Washington, D.C. Photo: The Washington Post for Getty Images I have always been bothered by the way so-called “ethnic” food has been reviewed in newspapers. For the past few decades, they have been relegated to the “cheap eats” category, as if the trade-off was that your meal was so affordable, it was worth the trip into this undesirable neighborhood. More recently, there has been attention directed to restaurants that serve an “ethnic” cuisine, but not much thoughtfulness. Just a few months ago, I read a review of a Korean restaurant where Kalbi was described as “roasting meat tinged with sesame oil and funky spice.” Can you imagine a legitimate critic getting away with reviewing an Italian restaurant and describing osso bucco as “leg meat boiled in red wine and an array of cut-up vegetables”?
Or how many times have I read this racist suggestion — “You know this place is authentic because the restaurant is filled with insert-immigrant-group-here”? The reality of this circumstance is that most immigrants will eat at places in their neighborhood that are fast and cheap — because for working-class immigrants, time and money are the two things they value most. This doesn’t necessarily mean that the food is good or authentic or anything at all. It simply serves a purpose.
Which brings me to the deplorable practice of listicles. The 10 Best Insert-Immigrant-Food-Here drives me insane because it completely ignores the tenuous economic and social balance that exists within communities. Those superlatives are reserved for outsiders who are looking to organize an entire community’s restaurant culture into a singular, soulless ranking system.
Let me pause for a moment and point out that I don’t want to abolish food reviews. When I was a young chef without the funds to eat at fancy restaurants, I studied the astute reviews of Ruth Reichl and William Grimes to teach me the food trends of the day. I collected Vogue just for the Jeffrey Steingarten reviews. I became an acolyte of writers like Jonathan Gold and Robert Sietsema, who taught me about a world of food outside the one I grew up with.
I don’t want to dismantle a system that has documented America’s restaurants, but in an era when the cuisines at the most exciting restaurants are as diverse as the America we live in, how can we possibly rely on the old system? In the past two years, some of the best dishes I have eaten have been from restaurants that serve Sri Lankan food, Laotian food, Uzbek food, and Nigerian food. I am an expert in none of these cuisines. And I am going to make the bold assumption that neither is the food reviewer of the local paper who has been tenured there for the past 20 years. When diners are more interested than ever before in the foods of nations that have been ignored by history, how do we properly and intelligently review these restaurants?
One of the incredible byproducts of the food revolution in America is that we have an army of “foodies” that come in all shapes, colors, sizes, ages, economic, and social backgrounds. We are as discerning about our Michelin-starred meals as we are about our banh mi and our pupusas. In a near future, when Eurocentric restaurants may not be the dominant cuisine, when the new audience is going to demand more from a review than a list of italicized dishes, how do we adjust to this? At a time in the restaurant industry where we are going through a reckoning of what is right and wrong, is there a place where food criticism of “ethnic” cuisines can be more inclusive and respectful?
My answer to these questions is Pallavi. Would it be possible to write a review based on the educated opinions of a real expert? I order a burrata salad with spiced eggplant and heirloom tomatoes out of season. She is annoyed by the thought of burrata on an Indian menu. The burrata is heavenly and almost liquid. The eggplant is gently roasted, just tender and spicy enough to make you suspend your disbelief that Italy and India are incompatible. She is displeased at the dish. I ask her if it is possible that her own bias gets in the way, that maybe she can’t accept a more modern version of Indian food because it is too close to her childhood identity.
She considers this for a moment and shakes her head. “It is not the fact that there is burrata in this dish, it is the fact that this dish is out of balance. For me, the core of Indian food is about balance. It is why we have yogurt to balance the spicy. It is why we can’t even eat a slice of raw mango without sprinkling a chili or cardamom powder on it.” I have never heard Indian food explained to me in quite this way.
She finds the chutneys too sweet. “Indian food is about how one uses spices and the order in which we cook them. I may not be a cook but I know when a dish is out of balance.”
When the dal Punjab is served, she is so dismayed that she actually scolds the chef as he walks by our table. I am slinking down in my chair, mortified at the scene of Pallavi berating this young chef who has been open barely a month. He rushes back to the kitchen and brings out a different lentil preparation, dal tadka. He tells her this will be more to her liking. It is a brothy bowl of yellow lentils simmered with a blend of ginger, asafoetida, cumin, and turmeric. It is not heavy on the ghee but just enough to make the lentils seem luxurious. Her face lights up; mine does, too. This is the best bowl of lentils I have ever had. I ask her opinion. “It is very, very good,” she said, carefully measuring out her syllables like currency.
We order the pulled lamb that comes topped with a sheet of gold leaf. What I initially dismiss as a gimmick, she actually finds very appropriate. “Punjabi people are loud and brash and show-offy,” she said. This is the essence of Punjabi culture.
“You mean they are braggadocios?”
“Indeed, the best kind.”
We laugh as we ingest the gold-leaf lamb, tender and fragrant and nuanced. The highlight of the meal is the most humble dish of all. Fried balls of jackfruit and potatoes in a lebabdar sauce, which is a gravy of tomatoes with cumin, chili, garam masala, fenugreek, and enough ghee to send you into hibernation. The balance of the spices amounts to a symphony. She nods and tells me that this one dish shows the skill of the chef and she takes back every bad thing she said about him earlier. I nod in agreement.
When the chef asks me my honest opinion of the meal, I put my hand on his shoulder and said, “Everything was perfect.” And I understand at that moment how terrible I would be at writing restaurant reviews. I was honest in my reply — in the end, my dinner was not about the few missteps but about the overall passion coming from the kitchen. One sublime dish can make me forget about everything else. Maybe that’s not how professional reviews work, but I know that when I go to my local Vietnamese restaurant, I don’t always get a great bowl of pho. But I don’t care, because I have built up a relationship with the family that runs the place and so I will always return.
The important work of documenting the history of America’s restaurants is essential because it reflects who we are as a culture. And, yes, it is best left to the professionals.
But never have we been more food-obsessed than we are right now. And never has the culture of food been more diverse. If we want to pat ourselves on the back for being culturally progressive, we also have to take a hard look at how we write about these foods and who is doing the writing. For those of us who cook from a culture that is outside of the European vernacular, we may own our recipes, but we have never owned the words that have described our foods. And it’s time we did.

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[www.keralites.net] Health Benefit of Red Onions

Health Benefits of Red Onions
The humble red onion could be the answer to reducing bad cholesterol.
It is usually overlooked in preference for the larger, more flavoursome white variety.
But the humble red onion could help prevent heart disease, researchers claim.
They have discovered that the vegetable – commonly used in Mediterranean and Indian cuisine – helps remove bad cholesterol from the body, which can cause heart attacks and strokes.
Researchers found that after eight weeks levels of bad cholesterol, or low density lipoprotein (LDL) in hamsters had dropped by an average of 20 per cent
Researchers found that after eight weeks levels of bad cholesterol, or low density lipoprotein (LDL) in hamsters had dropped by an average of 20 per cent
At the same time red onions retain the body’s good cholesterol, which help protect against heart disease
Scientists in Hong Kong fed crushed-up red onions to hamsters who had all been put on a high-cholesterol diet.
They found that after eight weeks levels of bad cholesterol, or low density lipoprotein (LDL), had dropped by an average of 20 per cent.
But over the same time period there was no reduction in the hamsters’ high cholesterol levels, also known as high density lipoprotein (HDL).
Zhen Yu Chen, who was in charge of the research carried out at the Chinese University of Hong Kong said: ‘Despite extensive research on onions, little is known of how their consumption interacts with human genes and proteins involved in cholesterol metabolism within the body.
‘Our study was therefore undertaken to characterise the interaction of onions with enzymes in an attempt to explore the underlying cholesterol-lowering mechanism.
‘This study is the first of its kind to investigate the interaction of red onions with biological functions.
‘This results support the claim that the regular consumption of onion reduces the risk of coronary heart disease.’
Although white onions are by far the most popular type in Britain, red onions are widely used in India, the Mediterranean and the Middle East.
They are far sweeter than the white variety, and are often used raw in salads.
Red onion marmalade, made by cooking onions with vingegar and sugar, has recently become popular in Britain an alternative to chutney served with cheese or cold meat.
Onions have long been known to have many health benefits including preventing cancer, heart disease and common coughs and colds.
Some parts of the world where onion consumption is high have even been shown to have much lower cancer rates.
For example in Georgia, the US, where the small, sweet Videlia onion is grown the number of stomach cancer diagnoses are a half the average for the rest of the cancer.
In China, where people eat more onions and garlic than anywhere else in the world, the risk of stomach cancer is 40 per cent lower than average.
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M.D.HEGDE
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Report

Week One
I reported to Bakery on 16th December. I was put into Bakery till 31st December.
The first few days rather weeks were really an eye opener. I reported for second shift. I learned a lot of things in the first week starting from the Supply of products to the bakery to how to make simple products. I was sent to store where I had to pick up the supplies for the day. This made me learn things about the cost management as far as bakery was concerned. The Sous chef of bakery was kind enough to allow me to learn how the supplies were being ordered through Taj Hotels procurement Portal. The first thing that I learnt in Bakery is how to shape and bake a simple soft roll for Pav.
Next thing that I got to do was weigh and clear the stations for the production of Pizza’s. The dough was usually Pre Made by other chefs in the Bakery. The base was docked with a dough docker.
Once pizza was in the oven, the next task was for me to help make Breads which included Focaccia, Ciabatta, White Bread, Brown Bread, Whole Wheat Bread, Multi Grain Bread. For the morning Shift. Chef asked us to weigh the ingredients and taught us to use one of the big planetary mixers.
Once the breads were out, the next job for us to get the station ready for making the pitas bread dough and the actual pita bread itself.
Sometimes, I they made English muffins too.
I didn’t get the opportunity to learn how to make croissants as they used to make the croissants fresh during the night shift.
The first week of our internship turned out to be the time of Christmas and it was the time when the bakery used to bake PLUM pudding and Plum CAKES.
Chef made plum pudding and cakes batch wise and it was only sold the next day as they used to soak the Cakes and Puddings in Regular and White Rum. The plum mixture was pre made and kept in a big drum. The longer it sat more intense the taste. The only thing we needed to do was make the batter with flour, sugar,cinnamon powder, Strawberry jam,baking powder, spice powder,eggs.
Once the plum cake was baked the same cake was steamed and served as the plum pudding.
The first week,I also learned how to make key sauces like the Caramel Sauce, Eggnogg, Melba sauce and Truffle sauce.
Week 2
From week two onwards, I was asked to come for the second Shift i.e from 1pm.
The first thing that I had to do as soon as I entered the bakery was to go get the supplies from the store what included things like Flour, Sugar, Butter, Yeast, Oil, Chocolates, plums, Spice powders, olives, Cake gel,Fresh Fruits, Cream, Milk, Curd, Cream Cheese, Fruit extracts, Dry fruits and Nuts.
Once I got the store I had to arrange the items in it’s respective place which would take me about 30 mins roughly.
Once all this had been done, I used to help chef Make panna cotta. At first, chef thought me how to do it and then slowly asked me to make it on my own. Once the panna cotta base was ready chef used to add the different flavorings for the given occasion. And if there was any orders for party for Items like Brownies,Custards and Mousses, we used to make it either a day prior or in the afternoon itself.
As it was the time of Christmas, the making of plum pudding and plum cake itself used to take up a lot of time leaving us very little to rush and do the other mundane things.
Once the Cake batch was completed, the next thing we had to do was make the batter ready for cake Everyday we used to make 5Large trays of regular sponge and 2 Chocolate sponge. And on Thursdays we used to make Red Velvet sponge.
I used to weigh the ingredients and break the eggs for the production of cake. Cake gel was whisked in with water, so that it wouldn’t settle down in the bottom. Then the cake cake batter was made as usual by whisking the eggs and sugar until they were light and fluffy and then adding the rest id the ingredients.
While the batter used to get ready, chef asked us to shape and lay out three different kinds of cookie doughs to make cookie. The bakery used to make 4 different kinds of cookies Salt Cookies, Chocolate Chip, Toffee Cookies and Rosemary Cookies.
Easy dough ball would weigh around 15gms and then put on the baking tray and flattened and then baked in three oven.
By that time the Cake batter was ready, I used to line the tray with butter paper and then the batter was poured into the tray and baked.
Then, we used to make Baked Yogurt and any Tart and pie orders would baked in the meantime.
By the end of this, we used to start the making of Breads. The same ones that we used to bake in the morning , another batch of the same bread were made in the evening also.
I used to grease line the Bread tin with margarine and weigh out the dough to portion it and bake.
Along with the Bread dough even doughnut and brioche dough was made.
The breads were shaped and baked.
The doughnut was shaped and then allowed for another fermentation.
On 31st of December as it was the new years eve, we had to make a lot of mini Pizzas and Focaccia bread and various other desserts.
Also, on Christmas we made a Ginger bread house which was edible.
Coffee Shop
Week 3
I was put into the coffee shop for the month of January. I reported to the coffee shop on the 1st of January and I had to report in the coffee shop for 5 weeks till 4th Feb.
I was put into The South Indian section of the kitchen. There during the morning shift i was put into the live Idly counter of the buffet where the idlis were made fresh to order, the kind of idly that we made was also very different from what we make at our house or even many restaurants. This Idly was called “RAMASERRY IDLY” where we used to cook idlis over a clay pot lined with cloth and had boiling water underneath which would create steam to cook the Idly, the idly used to turn out very soft and it used to take under 4 mins to make one idly, so we used to have 5-6 clay pots on the stove. I used to serve the idly on a plate over a banana leave which was cut into a round shape and with Curry Leaf chutney powder, garlic chutney powder, Chilli Chutney powder and regular chutney powder. And also provide them with Coconut chutney and Tomato chutney.
The idly would also get a generous dousing of ghee or castor oil on top and would be served piping hot.
Once this was done I had to clear the live area and set things right for tomorrow.
After this, I had to assist chef in chopping onions, ginger, garlic, tomatoes, ridge gourd, bottle gourd, chom chom and various other vegetables for the lunch buffet. I had to portion chicken and Mahi mahi fish for the gravies and fry.
Sometimes chef would ask me to make the wet and dry spice mixture for Gravies.
First we’d cook all the vegetarian dishes like vegetable Poriyal and there used to be either Mangalorean fish curry or meen moilee on the menu everyday and 4 more vegetable dishes.
And on Sundays we used to have live Dosa and Uthappam counters.
And in the coffee shop after the lunch buffet I had to pick up the store supplies 5 times in total, I had to pick up the fruits first and then the English vegetables and finally the Indian vegetables. After this I had to arrange this in their designated places which would take me about 2 hours in total as I had to get the vegetables from the basement to the 2nd floor.
Once the vegetables were arranged I had to get the all the dry supplies this would get over in one round itself, the dry store that needed to be used today I’d hand it over to the chefs rest needed to be put in the drystore room.
Finally, I had to get the meat supplies. One thing that I noticed in Taj MG road was that all the meats were brought in Fresh and then Frozen before giving it to the particular department. The meat supplies also included sausages and frozen goods like French fries, etc.
This happened for almost most part of me being in the coffee shop. I was majorly involved in the South Indian department of the kitchen only. I used to help Chef grind chutneys, idly and dosa batters, chop drum sticks, separate the curry leaves, peeling the potatoes, soaking the lentils for idly and dosa batter.
I was in this department for 4 weeks and for the final week of my training at the coffee shop I was put in as a free lancer I had to work in whichever department that needed help.
Week 7
During this week, I helped the chef in the pantry section to make various types of milkshakes and smoothies in the morning that includes Banana Smoothie, Carrot and orange smoothie, Spinach and Kiwi smoothie and milkshakes like Chocolate, vanilla, butterscotch, strawberry.
I would also help when the orders for Masala chai and Filter coffee would come in. I would soak the vadas in buttermilk to make dahi vada for the lunch buffet, but I wasn’t allowed to help with the fruit cutting as the head chef instructed us not to cut fruits so this had to be left for the chefs to do.
I also helped Chefs in the tandoor section of the kitchen with the mint chutneys, shaping the pedas and making the red, white and yellow marinades for the chicken and fish to be marinated in according to their respective dishes. Sometimes, not everyday but occasionally I used to grate radish to make the Muli ka Paratha. Chef was kind enough to show me how the electric tandoor worked and how to operate it. Garnishes of onions slices and bell pepper julienne were also asked to be made.
There final week however I spent most of my time at the Continental section of the kitchen. Both the kitchen and the live section of the buffet included. In the live section of the buffet from the continental section I was stationed at Pasta counter which comprised of pasta to be served with English vegetables that were par blanched before hand and had Red and White sauce. Usually penne and spaghetti were served. But on Sunday handmade Lobster Ravioli was there for the lunch buffet along with the parmesan cheese base on which the pasta would be mixed to get the parmesany’ taste and to incorporate a lot of flavor. Other continental live counters included Scotch egg counter, Burrito counter, Shawarma counter, thai curry counter and risotto counter.
In the kitchen I used to assist the chef in the continental section of the kitchen with the mise en place that needed to be done for either that day or for the breakfast mise en place for the next day. This also included making things like Pesto, making red and white sauce, steaming dim sums, making Jus from lamb bones, marinating and shaping the fish fingers, making mash potatoes, blanching pasta.
I never got the opportunity to work in the Indian section of the Coffee shop as they would usually hire Outdoor Casuals, but I would sometimes help them with the peeling of potatoes and soaking the rice and other small tasks.
Gardè Manger
Week 8
The next department that I was allotted to go to was The Gardè Manger. I had to report there starting from 4th February to 3rd March, for a total of 4 weeks.
In Garde Manger I was exposed to making a lot of salads, slicing cold cuts,making sprouts, vietnamese spring rolls and getting the salads,vegetables, cheeses and various other assortments ready for the breakfast, lunch and dinner buffet, and also Banquet salad orders.
This is the department where my knife skills improved dramatically/ this is the first department where I had a lot of chopping and mise en place to do.
The dishes that were sent out for the Breakfast were- Quinoa and orange salad, Baba Ganoush, Tabouleh, Olive Teponade,Pickled vegetables, Fresh Iceberg Lettuce, Frizzy, Romaine, Sliced tomatoes, sliced English Cucumber, Three types of Sprouts – Chickpeas, Green Gram sprout and Black eyed peas sprouts. Aside from this Greek Salad, Roasted pepper,Hummus and Blanced Haricot beans were also supplied to the coffee shop by the Grade Manger.
These are the things that the chef would leave to me before they allowed me to go home, I had to make and plate all the above mentioned items and place it in the refrigerator for the next days breakfast buffet . This also included Roasting the eggplant in the Tandoor, and making hummus from scratch, chopping parsley and tomatoes for the tabouleh, blanching the Beans and Grilling the assorted peppers, cleaning the different lettuces, slicing tomatoes and English cucumber, making the salads, and soaking the sprouts if necessary.
Week 9
The menu for the Lunch and dinner buffet were also pretty much the same, excluding some of the items like Tabouleh, Baba Ganoush, Beans and Bell peppers. The menu design remained almost the same, but here 4-5 salads were added additionally this included 2-3 veg salads and 3 non vegetarian salads. For Veg the Garde Manger would make – Fatoush, Som Tam, Poached pear salad, Greek salad, Woldrof Salad, Chana chat salad and for the non vegetarian part it included Nicoise salad ( Tuna), roasted beef tenderloin salad thai style, chicken and apricot salad, chicken and apple salad and chicken and pineapple salad.
Here chef would ask me to do all the necessary mise en place required to suit that particular day’s menu. From slicing and cubing chicken to roasting the chicken. Chopping the Apples,Pineapples,Slicing the raw papaya, frying the pita bread, poaching whole pears in a syrup of Red wine and various spices like Cinnamon, star anise etc.
This menu remained the same for the evening buffet dinner also.
Week 10
Every Wednesday there used to be theme dinner “KAHU GALI” here the menu would change drastically, the menu would be much more vast which would include additional veg and non veg salads. Namely, Khaman Dhokla, Anda Chaat, Chana Chaat ,Kosambri, Hara Bhara salad, Anaarwale aloo, Chicken tikka and onion chaat. The theme was Indian street food so the salads would serve that purpose.
Every Sunday for the SUNDAY brunch buffet, there used to be specials from Garde Manger, Smokes Salmon with cream cheese and caper rolls, fresh fruit and vegetable shooters, special salads like Shrimp Cocktails. Here I had to slice and roll the Salmon giving it the appropriate garnishes and the same every other dish. I had to do the mise en and help the chef.
Also for the Sunday brunch we had a Live counter for Slices Jamon, where we had to slice the Jamon into thin slices and present it to the guest.
Week 11
During this week the orders from banquet kitchen were very high. The salad menu for the banquet kitchen was also huge and this also included stuff like Making sandwiches, cold spring rolls. The sandwiches included chicken and apricot, vegetable sandwich, cheese sandwich, tandoori chicken sandwiches. For the salad menu it included Greek salad, flatbush, woldrof salad, Russian salad, German salad, som tam, vietnamese rice paper rolls, kosambri, Garden Green salad, kachumber,aloo chana chaat, colocasia salad, anaardhana chana chat.
Here also I was involved in getting the salads ready by making the salad from scratch by myself. By this time chef trusted me to do things on my own. He’d ask me to do a salad order for the banquet kitchen on my own, which would include doing the appropriate mise en and making the dressing, preparing the garnishes and plating the salads. The same routine continued for one more week. I wouldn’t do stores in garde manger as they’d hire a Outdoor Casual to do all the store supplies.
Banquet Kitchen
Week 12
I was allotted for duty in the Banquet kitchen for my training from 4th March to 31st March. For a period of 4 weeks.
for the first week I had to work in Indian section of the kitchen this section involved prepping the onions and tomatoes bulk quantity to prepare for the banquet meals. all the shopping and slicing using an electrical machine. Hindi Indian section of the kitchen I had to lift heavy weights. if there was tea and coffee to be served in the morning the first thing that Indian section had to do was make tea and coffee on a bulk amount in a steamer.
Once this was made the Mis en place for the banquet lunch was one day prior. the Indian section was involved in making the rice dishes ranging from various pulaos and biryani. Indian section was the most demanding section that I had worked in. this is the first section in which I felt the heat of working in a kitchen. This section was very exhausting for me and the Chefs in the section were not kind. This section had me controlling a lot of my emotions, and not letting my emotions get the better of me. In this section I was involved in making the preparations which included dicing paneer, preparing the vegetable, cleaning the vegetables, changing the masala box, refilling the masalas, processing the vegetables through machine. This department was an eye opener for me. I managed to learn some of the key things of Indian cuisine. starting from making basic Indian curries and base gravies. all the preparation that need to be done for the next day would be done in the evening shift. this included making onion and tomato masala , Makhani gravy, the white gravy and sometimes also the yellow gravy. the night shift also included making the ginger garlic paste, Chilli paste of various sorts. for the lunch and dinner banquet meals the dishes that went out from The Indian section included for vegetarian dal makhani, vegetable korma, dum aloo ,idiyappams,sannas, paneer kofta curry, kadai paneer, Chole, Kathi rolls and also dal tadka and also a fewother dishes in the vegetarian section.
As far as the non-veg section was concerned the Indian department would make various sorts of non-vegetarian preparations which included rogan josh, butter chicken, chicken tikka masala , Mughlai chicken korma, chicken biryani, mutton biryani, murgh tariwala, mutton mughlai korma, chicken Kati rolls, Rara Gosht and few more dishes.
In this department I had to help the chefs with the required mise en place and they would also ask me to keep stirring the big vessels in which the gravies and kormas used be made. The kitchen itself would open at 8 a.m. in the morning and the preparation for lunch would begin at the same time. I was also asked to clean the stations in the intervals that used to happen after each session of cooking concluded.
Week 13-15
For week 13 I had been put in the continental section of the kitchen. this is where I learnt most of the things during my internship. this department was responsible for making all the vegetarian and nonvegetarian Continental dishes. and also to top it off this section was to make all the soups. although the banquet kitchen had around 15 chefs in total the continental section only had one chef in that entire section. so I was to be frank put in as an assistant to the continental chef. in this section make I learnt how to make Continental dishes on a larger scale. this involved lot of cheat methods without compromising the quality on the dishes. the dishes that this section produced for vegetarian included polenta with grilled vegetables on top, Penne arrabiata, Penne primavera, grilled vegetables with pesto, Lasagna, jambalaya, roasted potatoes, Chilli Cheese Toast and few other dishes. the non veg section of the continent kitchen included making chicken cacciatore, fish fingers , grilled fish in pesto, grilled fish with Saffron emulsion, chicken with pesto, chicken stew, chicken braised in red wine and other dishes. Soups also were produced in this department the soups ranged from tomato Dhaniya shorba, badam shorba, classic tomato soup, corn Chowder to chicken and lentil shorba, mutton soup.
In this department I was involved in making all the mise en place for that day and also for the next day. this is the section where I learnt how to work in an actual kitchen. I would make the mariner of sauce, white sauce that is bechamel, boil the Lasagna sheets, make the filling for Lasagna, make Pesto, marinate chicken and lamb for their respective dishes. The Chef taught me how to make the dishes at start and then he let me do dishes on my own he’d correct me in any place that I went wrong. one day they came a time, when I was asked to make corn chowder 400 people on my own I was nervous at first but then I managed to pull it off, that is the time when I started to gain respect among the fellow chefs that I worked with. I would also grill chicken and fish, Roast them in the oven and make the appropriate garnishes. I managed to learn a lot of things in this section the kitchen. The Chef was kind enough to teach me things that when not even on the menu.
This section was also involved with the live pasta counter for the banquet meals, this involves making a lot of mise en place of RAW vegetables, getting the prerequisite stuff like salt, pepper ,Chilli flakes Parmesan cheese in place prior to the setup of the live counter. the sauces also they had been made pre-hand. sometimes I had to stand the live counter from 8 p.m. in the evening to 3:00 a.m. in the morning. this department was very challenging for me and also this department allowed me to experience kitchen it’s very true form itself. I can easily say that this was the department that I learnt most of the stuff that I need to learn from my internship.
Week 16
For the final week of my time in the banquet with kitchen I was put in as a freelancer. I have requested The Chef to put me the Halwai section as are not learnt anything from section and I was curious to find out how Indian sweets were made.
The head chef was kind enough to put me in that section to work there for a few days at the end of my time at the banquet kitchen. in the section I learnt how to make chenna from milk, how to use the chenna to produce various sorts of Indian sweets. I learn how to make basic Indian sweets like rasmalai, Rasmundri, Malai Cham Cham, regular Gulab Jamun and Pista gulab jamun. I learn how to shape the rasmalai Gulab Jamun in proper portions.
This section also had to produce various assortments for the live chaat counter that used to happen in the coffee shop every Wednesday and Sunday. all the assortments like Samosa, kachori, spinach pakoda, dahi bhalla when made fresh on that day itself.
I was responsible for making all the mise en for the chat counter. this included julienne of carrots, chopping the onions, slicing Chillies, getting the masala is like chat masala and black salt ready for the next day for live counter.
I was also put in the tandoor section for a brief period of time. Here I help the Chef to shape pedas for making Naan and roti. I also help Chef make Mint Chutney and learn how to skewer the chicken meat on to the seekh.
I can easily say that this is the department that put me to work and pushed me to the furthest I could go
Week 17-20

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French restaurant crowned ‘best in the world’ for the first time

A restaurant in France has been crowned best in the world for the first time in the history of the title – although the chef is not French.
A French restaurant has been crowned best in the world for the first time in the history of the title, bagging the top award for Mirazur in south east France.
Mirazur, run by Argentine chef Mauro Colagreco, was crowned the world’s best at an awards ceremony put on by British trade magazine Restaurant on Tuesday night.
In second spot in the World’s 50 Best Restaurant awards, now as coveted by eateries as Michelin stars, was Noma in Copenhagen and in third was Asador Etxebarri in Spain.
An ecstatic Colagreco called his team to the stage and exclaimed “Wow, wow, wow” after his victory was announced at a ceremony in Singapore.
The Miazur team celebrate their win in Singapore
“Thank you my team. You deserve it, all these years. Thank you friends for supporting us during these last 13 years,” he said.
Mirazur in Menton, in southeast France near the Italian border, has three Michelin stars and offers diners dishes made with ingredients from Colagreco’s own backyard farm, including fresh vegetables and seafood.
His dishes include monkfish, anchovy fillets with lemon juice, or oyster with tapioca, shallot cream and pear.
Mirazur was awarded its third Michelin star in January. Colagreco, 42, opened the restaurant in 2006 and was awarded his first star the following year, before getting his second in 2012.
The early days were tough for Colagreco, who moved to France in 2001 as a newly qualified chef, but since being awarded the second star the restaurant has seen its popularity grow.
Speaking a press conference after the awards, the chef said that “our vision is a desire to express ourselves, to give to our guests the best experience… it’s a simple vision of life”.
The highest ranked restaurant in Asia was fourth-placed Gaggan in Bangkok, whose owner-chef Gaggan Anand has won praise for his modern spin on his native Indian cuisine.
This is the first time that a French eaterie has taken the title since the award was established.
Restaurant magazine, owned by William Reed Media, launched the awards in 2002 and they are now highly coveted, although the methodology used to select the best restaurants has faced criticism, especially from several French chefs who say it remains unclear.
There are no criteria for putting a restaurant on the list, which is based on an anonymous poll of more than 1,000 chefs, restaurant owners, food critics and other industry insiders from around the world.
Each member gets 10 votes and at least four of those votes have to go to restaurants outside their region.
The top restaurant award has gone to Spain seven times, the most of any country.

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Are you Hungry? Let’s talk about food

Thai Food Vocabulary
appetizer (noun): food served before the main course – For our appetizers we’ll have spring rolls and fish cakes, please.
aroma (noun): a nice smell, especially from food, wine, coffee, etc. – I love the aroma of freshly-baked bread.
bake (verb): to cook in an oven – Have you ever tried baking a cake?
bland (adjective): having little taste; tasteless – Most people think British food is bland.
course (noun): one part of a meal – French meals usually have three courses; the hors d’oeuvre, the entrée and the dessert.
cuisine (noun): a country or region’s style of cooking – There’s more to Italian cuisine than pizza and pasta.
cutlery (also silverware) (noun): knives, forks, and spoons used for eating – We only use our best cutlery on special occasions.
dairy product (noun): a food made from milk, like butter, cheese, yoghurt, etc. Dairy products are becoming more popular in Asia.
delicious (adjective): tasting very good – The food in this restaurant is really delicious.
dessert (noun): sweet food eaten at the end of a meal – Have you ever tried Middle-eastern desserts like baklava?
diet (noun): all the foods a person or animal usually eats – My doctor said a vegetarian diet rich in protein is best.
dish (noun): 1. a deep plate for cooking or serving food – I baked the pie in a special pie dish. 2. food prepared and cooked in a particular way – What’s your favourite French dish?
entrée (noun): 1. the main course of a meal 2. a course before the main course (Br English) – What did you order for your entrée?
fast food (noun): quickly served food like burgers, French fries, fried chicken, etc. – I only get fast food if I don’t have time to cook.
flavour (or flavor in US spelling) (noun): the taste of food or drink – Japanese people think how food looks is as important as the flavour.
fry (verb): to cook something in hot oil or fat – Heat oil in a pan and fry the chopped onions for five minutes.
grain (noun): seeds used as food like wheat, rice, lentils, etc. – Grains like wheat and rye are used to make different kinds of bread.
grill (verb): to cook something just above or below a heat source – Grilling a fish is better than frying it.
heart disease (noun): disease caused by damage to the heart or nearby blood vessels – Eating fatty food increases your risk of developing heart disease.
ingredients (noun): all the foods used to make a dish or meal – What ingredients do we need to make spaghetti sauce?
junk food (noun): foods and food products that are unhealthy because of all the fat, salt or sugar they contain – People who love junk food soon get fat and unhealthy.
kitchenware (noun): things used for preparing food like knives, spoons, pots, dishes, etc. – Our kitchen cupboards are full of kitchenware we hardly ever use.
menu (noun): the list of foods and drinks served in a restaurant, café, pub, etc. – Let’s check the menu before deciding whether to eat here.
nutritious (adjective): having nourishing substances we need in order to be healthy – Thai food’s nutritious as well as being delicious.
obesity (noun): the unhealthy condition of being very fat or overweight – Obesity wasn’t a serious problem here until Western companies opened fast food outlets.
poultry (noun): Birds that people eat, like chickens, ducks, geese, etc – Factory farms keep poultry in tiny cages and the birds never see the outside world.
recipe (noun): instructions for cooking a dish or a meal – My mum has a great recipe for chocolate pudding.
seafood (noun): anything from the sea that can be eaten – If you eat vegetarian food plus fish and seafood, but not meat or poultry, you’re a pescetarian.
tableware (noun): things used for serving or eating a meal such as knives, forks, plates, glasses, etc. – Most of our wedding gifts were tableware of one sort or another.
tasteless (adjective): having very little flavour – Vegetarian food can be a bit tasteless, but it can also be really delicious.
tasty (adjective): having a good taste; delicious – Bob thinks Indian food is tastier than Chinese food.

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Where to eat in Pushkar

Published: Jun 27, 2019 | 11:25:10 IST Malpuas are everybody’s favourite in Pushkar. Photo by vm2002 / shutterstock Pushkar Breakfast Corner
Poha Pizza Pakwan is the specialty at this iconic breakfast spot in Pushkar. Crunchy mathri, topped with dal and poha with onion, tomatoes and masala sprinkled on top – it makes the perfect beginning to your exciting travels through Pushkar. This shop opens at 6 AM and you can be rest assured that there will be nothing left by noon, so make sure you make it here before everyone else does. Sarvadia Sweet House
You can’t leave Pushkar without digging into some melt in the mouth malpuas. Sarvadia Sweet House is right in the middle of the main Pushkar street and serves a scrumptious rabdi malpua. Soft on the inside, crisp on the outside, this dish is exactly what you need if you have an insatiable sweet tooth! Ganga Laffa & Falafel Restaurant
You can’t visit Pushkar without catching sight of its extremely popular falafel joints. Ganga Laffa & Falafel Restaurant has some adventurous twists to the classic falafel on its menu, some of which include mushroom and eggplant with a variety of gouda and mozzarella cheeses that you can add. Seasonal Tastes
For North Indian, Italian and Mediterranean food, Seasonal Tastes at the Westin Pushkar is the perfect place for delicious food and a luxurious meal. Try the laal maas, Singapore-style prawns or roasted pumpkin and pine-nut risotto – you won’t be disappointed. Out of the Blue
Pushkar’s hippie vibe extends to its restaurants as well. ‘Out of the Blue’ is beautifully designed with blue (well, of course) walls and pretty floral decor. You can expect a range of multicuisine food, from noodles and momos to ravioli, pancakes and falafel. If you visit in the evenings, be sure to sit on the terrace and enjoy your cup of coffee with a gorgeous sunset view. Cafe Lake View Pushkar
This vegetarian (and vegan-friendly) restaurant is all about the views. Enjoy your breakfast as you gaze at the Pushkar Lake and dig into some fruit bowls, upma, vegan smoothies, mango pie or a piping hot pizza that goes best with Rajasthani winters. Shree Karani Maa Restaurant
For traditional Rajasthani cuisine, this is where you must head. Chholla bhatura, mirchi pakodas, Rajasthani handi dal, gatta masala, kadi pakoda with bajra and makki rotis, washed down with a glass of lassi. This one will be a lunch to remember! Mix
This chic bar at the Westin Pushkar serves drinks made with homegrown ingredients from the resort itself, including the likes of mulberry and lemongrass. Their specialty coffees and creative collection of cocktails make it an exciting place to spend an evening in Pushkar.

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