Burman Kitchen Migrates To Surry Hills
Burman Kitchen Migrates To Surry Hills
Facebook Granville’s Burman Kitchen has opened up a branch on Crown Street in Surry Hills. “We are the only Burmese restaurant in this side of Sydney,” our waitress says smiling proudly. Burmese cuisine has Indian and Chinese influences and dishes like crispy fritters, curries and a preponderance of fish flavourings make up this unique but accessible cuisine. Get Free Updates Every morning I send my friends the latest restaurant , recipe or travel story from my blog. If you’d like to wake up to a delicious email just enter your email address below. It’s Saturday night and Nina and I have gotten inappropriately dressed up for a casual restaurant like Burman Kitchen (warm weather excitement will do that to you). And this evening as I look around Burman Kitchen, many of the patrons are Burmese. It’s a popular restaurant and on nights like this it’s best to be in possession of a reservation. Service is lovely and friendly although when it gets busy it can be a challenge to get their attention. They recommend some dishes and we go with those. Because there are a lot of fish based seasonings added to things, there aren’t a lot of vegetarian dishes on the menu but they tell us that many of them can be made vegetarian with some alterations. Burmese Baileys Bubble Tea, Chilli Tamarind Margarita $15 each We start with drinks-beer and wine for Garth and Nina and cocktails for Mr NQN and I. I love my bubble tea cocktail with Baileys and tapioca pearls which is sweet and milky. It’s one of those dangerously good cocktails that tastes like flavoured milk and then you find that can’t walk. Mr NQN has the tamarind and chilli margarita which he really likes. It polarises everyone at the table though. I quite like it although it isn’t the flavour for everyone. Crispy School Prawn Salad $15 Although these are called a salad, it isn’t so much a salad as it is fritters. It’s a tangle of crispy school prawn and sweet potato leaf fritters that are lightly battered and served with a sweet and sour chilli tamarind sauce, onions, beansprouts and cabbage on top. They’re delicious and light and I scoop up lots of that delicious sticky sauce. Burmese Beef Curry $22 Then everything arrives at once covering our table with dishes. The Burmese beef curry is a rich, thick curry with slow cooked beef with a good balance of spices but what makes this moreish is the soft beef in the pool of thick sauce. Steamed rice also comes with the mains. Mango Pickle Pork Curry $22 My favourite curry is the mango pickle pork curry which is pork fillets, also slow cooked so they fall apart. The mango pickle gives this curry a unique but moreish quality. It’s not like any other curry yet it’s not so unfamiliar that it is jarring. Pork is said to be the best accompaniment for Myanmar mangoes and the pickle with garlic, chilli and unripe green mangoes is a popular accompaniment to meat. Fish Rice Balls $15 Quite honestly we didn’t know what to expect but when they set down three enormous rice balls our eyes widened. They’re balls made with rice, potato and basa fish and shaped into balls. They are served on a base of cooked down crushed tomatoes and topped with a single roasted red chilli, garlic oil and coriander. And did I mention how large they are? They remind me of a seafood risotto but shaped as a ball. We can barely make a dent into it and I’d love a bit more of that tomato sauce. I actually enjoy them with the sauce from the pork curry above too. Spicy Seafood Noodle Stir Fry $20 This was a strong recommendation from our waitress. Although it isn’t very different from say a Thai seafood stir fry noodle, it’s also a crowd pleaser with plenty of prawn, squid and chicken on the large flat fried rice noodles. Pickled Tea Leaf Salad (Laphet Thote) $15 She also really recommended the pickled tea leaf salad which is a fresh, crunchy salad with crunchy peas, nuts, tomato and cabbage with a lemon-fish sauce dressing with sesame seeds, fresh chili, dried prawns and garlic. This is also a bit different from other flavours and shows the uniqueness of Burmese cuisine. Salads are a popular item in Myanmar. In fact there is a popular saying that goes, “Of all the fruits, mango is the best; of all the meats, pork is the best; of all the leaves, laphet (fermented pickled tea) is the best”. Vegetable curry $18 Nina’s choice is the vegetable curry with peas, carrot, pumpkin, okra, eggplant and green beans in a spicy, thick sauce. It’s very good and a very large serve too and she can barely finish half of it. Burmese Shaved Ice $10 By now Nina knows that I have to order dessert no matter how much she disapproves (the perils of dining out with your trainer) but I can’t resist shaved ice. It’s conjures up childhood memories of holidays in Singapore eating ice kacang. The Burmese version is equally as delicious but slightly different with dried mango, green and pink jelly noodles, grass jelly, syrup, sweetened condensed milk and crunchy roasted peanuts. I particularly like the dried fruit and peanuts in this. Mote Lone Yei Bol $15 (10pcs) The sticky glutinous rice flour balls are also popular. Pick one up with a toothpick and you be rewarded with a piece of crunchy palm sugar in the centre. And the bill? It’s a very reasonable $50 a person considering that we ordered so much and had drinks! So tell me Dear Reader, have you tried much Burman food before or been to Burma? Do you like Asian desserts? Burman Kitchen 614 Crown St, Surry Hills NSW 2010 Monday closed Tuesday to Friday 10am–3pm, 5–9:30pm Saturday and Sunday 10am–9:30pm Phone: (02) 9698 7894
Follow Not Quite Nigella on Email , Instagram , Twitter , Pinterest , YouTube and Facebook . Don’t Miss
FNB News – Indian pasta mkt to witness 17% CAGR until ’23, due to demand from youth
admin February 5, 2019 Leave a comment The Indian pasta market is forecast to register a CAGR (compound annual growth rate) of about 17 per cent between 2018 and 2023 on account of the growing demand for pasta, especially from the young population, and changing preferences of Indian consumers, along with the developing taste for different global cuisines.
This was among the findings of a report titled India Pasta Market By Product Type, By Shape Type, By Distribution Channel, Competition, Forecast and Opportunities, 2013-2023, which was released by research-based global management consulting firm TechSci Research recently.
Moreover, the increasing household disposable incomes of the middle-class population, coupled with the rising western influence, is resulting in a higher demand for packaged and ready-to-eat food products, which is consequently expected to propel growth in the Indian pasta market during the forecast period.
Region-wise, West India is the largest consumer of pasta in the country, owing to the large urban population base and rising population of working women. Bambino Agro Industries Limited, Nestlé India Limited, ITC Limited, Savorit Limited, FieldFresh Foods Private Limited, MTR Foods Pvt Ltd, and Borges India Private Limited, among others are some of the major companies operating in the Indian pasta market.
Among product types, ready-to-cook pasta accounts for the majority share in the Indian pasta market, and is expected to remain the dominant segment through the forecast period. The advent of the e-commerce sector has created new routes for manufacturers to reach their customers. Online sales channel has enabled companies to widen their distribution reach and serve their customers even in the farthest of regions. Further, the rise in the number of tech-savvy people, coupled with the hectic lifestyles, especially of the urban population, is anticipated to boost the sales of pasta through the online sales channel. Nevertheless, store-based sales channels would continue to dominate the Indian pasta market during the forecast period.
“The shift towards packaged food products is increasing in India, owing to the rising population of working women and the busy lifestyle of urban population, which are positively influencing the country’s pasta market,” said Karan Chechi, research director, TechSci Research.
“Moreover, pasta manufacturers are focussing on the expansion of their product portfolio and are introducing pastas of different shapes in the Indian market. Additionally, the introduction of pasta variants made from whole wheat, quinoa and gluten-free ingredients that cater to the health-conscious customers is further expected to fuel growth in the coming years,” he added.
“Rural India accounts for majority share in the country’s total population, and with 80-85 per cent of the pasta consumption being accounted for by urban India, the rural segment offers enormous growth potential for the pasta players operating in India,” Chechi said.
The report has evaluated the future growth potential of pasta in India and provided statistics and information on market structure, size, share and future growth. It was intended to provide cutting-edge market intelligence and help decision makers take sound investment decisions. Besides, the report also identified and analysed the emerging trends, along with essential drivers, challenges and opportunities present in the Indian pasta market.
First time cruise, great international flair
I went on this cruise with my husband and my parents who are in their late (age 67 and 69). None of us had ever been on a cruise before and we only had minimal travel to Europe in the past. We chose this cruise for the itinerary and location. I have to admit after I booked the cruise, I read some reviews about this ship and was a little nervous, but my fears were completely alleviated by my experience. We boarded at Civitavecchia after spending 2 days in Rome first. The clientele is definitely quite international, lots of Italians. I heard plenty of Spanish and French speakers as well. There were several Japanese tourist groups as well as I think one from Hong Kong. I met a few Americans on the trip, so we were definitely not alone from the U.S. This ship is absolutely sparkling clean, which is amazing considering it's size and the number of people on the ship. And that's something coming from a clean freak like myself. Everything seems well-maintained. So, to address different parts of the trip: BOARDING and CHECKIN: I was given check-in time between 3:10pm and 5pm. We got there probably around 2:30pm, but were checked-in immediately with no line. Between leaving our car service (used RomeCabs as they can drive directly into the port), we were on the ship within about 15 minutes. They pause you quickly to take a photo in front of a ship's steering wheel that you can buy later if you want, security photos, and then you walk through a few people who ask if you want drink packages and then, that was it. Nobody was pushy. It was so fast that once we got on, we were all like, “so we're on the boat now right?” We went to check out our cabins and our luggage arrived in front of our door within an hour. CABIN: Clean, modern, simple. Yes, the storage is limited but adequate. My husband and I still managed to unpack and store everything so that we didn't have to live out of suitcases I had a balcony room. It was a little cold for use, but I'm sure in summer time I would've enjoyed it immensely. The room was cleaned twice a day by our cabin attendant, once in the morning and once during turndown service. DINING: Assigned dining was fine. I'm not sure what other reviewers' comparison are for food, but I thought the dinners were acceptable. My parents loved going to the dining room for dinner because they felt it was elegant. Once they figured out they could have as many items as they wanted off the menu, they were ordering multiple entrees and appetizers every night! I thought that for a mass-produced meal that the dishes were nicely plated and acceptable. Sure the Butter Chicken didn't taste like the dish from my favorite Indian restaurant at home, but it was certainly an acceptable resemblance of it. So just keep in mind this is not some Michelin star restaurant, but a ship kitchen trying to make all these different cuisines. The waiters are courteous, remembered our drink orders from the nights before and would ask if we wanted the same thing. We never used the breakfast or lunch dining rooms, mainly because we didn't realize until the end that these existed. They don't make it very obvious. We ended up at the Marketplace Buffet for breakfast and lunch. They have an adequate spread of different foods, something to suit everyone. There's an “Ethnic Corner” that changes everyday (Mexican, Chinese, Indian, etc). The croissants are delicious in the morning when they first come out of the oven. We usually had no trouble finding a table to sit at except after the day at port in Barcelona when I presume a TON of people boarded the ship. By the way, if you have free mineral water as part of Fantastica package, the bottled water is free ONLY in your assigned dining room, not at Marketplace Buffet. The Marketplace Buffet has water, juices (in the morning), tea, coffee for free. There was always people asking if we wanted the T-Bone Steak or Lobster dinners every night, as well as drink packages. I wonder if they have to meet some quota, and that sucks if they do. They were persistent only in that they asked everyday, but when you said no they'd leave you alone afterwards that day. ENTERTAINMENT: Different show every night, definitely had European flare, much to my mother's delight. There was a medley of pop songs, Broadway hits, shortened version of the opera La Boheme, flamenco show, magician/finger shadow puppet performer, medley of Italian love songs. I suspect that American cruise lines don't have this variety of cultural component in their theater shows, but this is my first cruise so can't say for sure. Mostly the same singers and dancers every night. Some were pretty good, others were adequate, but probably not going to Broadway anytime. Still good entertainment. During the day, limited entertainment I think on-board, but most people were out doing shore excursions anyways so it didn't matter too much. They had a themed party everynight, but I was too tired to actually check it out. It did look like some people would dress for the party, but also significant number didn't. You could probably go either way and not feel like you were sticking out based on what you were wearing. We went to the Sonor Cirque show. They had some aerial and tumbling routines, simple compared to land-based Cirque shows but still impressive on a moving ship. I wonder whether they have to cancel shows if the ship is pitching too much. We did cocktails. There was only a single option for non-alcoholic drinkers and none of my group liked the option (some sort of yogurt-based drink). It'd be nice if we could've selected a soda or something else instead. The theater is circular (not completely 360, maybe more like 270). Good view from all angles I think. They had sort of three tiered layout with dinner and show audience members in the 2nd tier. Didn't use the casino. It has a few tables, lots of slots. Only open in evenings. I did use the Spa for a massage and a facial, especially once I found out they could do a prenatal massage, which they didn't advertise. Sure it was a little pricier than something you'd find on land, but I'd have to say it was one of the best massages I've had ever! They have deals everyday so if you're patient wait for a day they have a sale on whatever service you want. You can see the sales on your MSC for Me app or on the ship board information screens. SERVICE: I had no problems with anyone being rude. I'm also a pretty friendly smiley person in general so maybe that helps. But I found that all the workers were helpful and willing to engage if you put in the effort as well. I'm still absolutely amazed by how multilingual their workers are (coming from someone who speaks two languages fluently and two others at an intermediate level), although I guess you find that a lot in Europe. Only in America do people ONLY speak English…going off topic there. SMOKING: Nonsmoking in most parts except casino and designated outdoors. I was afraid smokers would be everywhere given the European clientele, but the ship's crew were pretty good about reinforcing smoking only in designated areas. I saw one crew member ask two guests to put out their cigarettes when they were caught smoking in a no-smoking deck. I don't think smoking is allowed on balconies, but some people did it anyways. But otherwise, most of the ship was pretty cigarette smell-free, thank goodness. SHORE EXCURSION: SHORE EXCURSION: We did shore excursions at Barcelona (Panoramic Tour and Shopping), Marseille (Aix-En-Provence), Palermo (Taste of Sicily), and Valletta (Mdina, Mosta, and Rabat). Barcelona excursion was just “eh” considering how much there is to see in that city. The free time for “shopping” we spent eating our way around a food market, so that was pretty cool. The Marseille stop was not bad, some free time to walk around on our own. I thought it was actually going to be more rural and country-sideish, but it's more of a college town according to our tour guide there. Palermo was not particularly impressive, although it was also raining that day unfortunately. The food was good though, especially the Middle Eastern-inspired rice balls that we got to try. My father and I LOVED the Valletta excursion just maybe because the guide was amazing and the sites were just different from the other cities. I have no illusions that a <1 day shore excursion will give you an idea what a city is about, but I do think that it is an opportunity for them to entice you back for future vacations to spend more time there. I would say that the Marseille, Barcelona, and Valletta excursions did that, but not the Palermo one. Most shore excursions we did got us back to the boat around 2pm or so. My husband and I explored Genoa on our own. It is EXTREMELY walkable! We left the ship and walked into town, saw what we wanted to see and then walked back. Maybe about 1 mile or less to get into the area where the different siteseeing things are. DISEMBARK: We were assigned a disembark time of something like 945am, but I asked them if we could get off earlier. If you want your luggage taken off for you, you have to go with the disembark time (grouped by priority and deck). What they didn't advertise though is that you can also self-disembark. I was finally told about this option after I them I needed to get off before 9am (they had said they could only move me to the 915am disembark group at the earliest). You just have to drag your own suitcase off with you. Which actually ended up being more convenient because if you have them take luggage off for you, you have to leave your suitcase out the night before. It was easier for us to have our luggage with us until we physically left the room so we could do some last minute parking. We were estimated to get into port around 8am, but we were already able to disembark at 8am and were sitting in front of the terminal at 815am waiting for our driver to take us to the airport. Overall, great experience. Would definitely consider traveling with MSC again! My parents loved their first cruise so much that they are talking about doing a family reunion cruise every other year now.
Savage’s New Menu Satisfies Even Seafood Fans
G/F The Plaza, Arya Residences, McKinley Parkway, Bonifacio Global City Contact: 0915-333-9546 Open from 5:30 p.m. to 10 p.m. (Monday to Thursday); 11 a.m. to 3 p.m. and 5:30 p.m. to 11 p.m. (Friday to Saturday); and 11 a.m. to 3 p.m. and 5:30 p.m. to 10 p.m. (Sunday) PHOTO BY Hans Fausto
(SPOT.ph) Calling someone a “savage” to their face could never come to any good. But a cultivated savage? This could refer to having a meal at Chef Josh Boutwood ’s pre-industrial restaurant Savage , where caveman-cuisine methods using wood fire, smoke, and ash are the only primitive elements that stand between you and your next meal. PHOTO BY Hans Fausto PHOTO BY Hans Fausto
There is nothing electric use: No blenders, sous-vide equipment, pressure cookers, or any other modern bells and whistles when it comes to preparing the food here. “When properly done, one can almost taste the soul of the dish and the love and labor it took to prepare it,” says Chef Josh.
The restaurant’s new menu items are sure to soothe the hunger pangs of any savage appetite or truly #Hangry mortals who come within the relaxed vibe of Savage’s industrial-chic walls. The new Swedish crispbread is spiced with caraway seeds for that minty and earthy flavor. It’s also best with burnt butter! PHOTO BY Hans Fausto
The Bread & House Butter (P190), with freshly baked sourdough as the only item cooked in the oven, has been at Savage since they’ve opened their doors in April 2018. But to feed your carb cravings, they’ve also added the knäckebröd , a Swedish crispbread peppered with caraway seeds for that distinctive earthy flavor and aroma. Their house-baked bread is served with two kinds of butter: The crowd-favorite nutty, burnt butter with chives and breadcrumbs, and the seaweed kelp butter. It’s a sin to miss Savage’s homemade Stracciatella. PHOTO BY Hans Fausto
The Stracciatella With Olive Oil and Capers (P490) is a comforting Italian-cheese dish made by shredding and stretching the cheese, hence the name derived from the Italian word “ straccia, ” meaning “rag” or “shred.” This fresh and creamy cheese with whipped cream folded in with the fried salted capers, cold-pressed olive oil, fresh oregano, and cracked black pepper will shred any inhibitions one might have upon tasting it. Despite being on the leaner side, the Side Skirt steak is flavorful, juicy, and charred just right. PHOTO BY Hans Fausto
The side-skirt steak is one of the most delectable cuts of beef, with rich and full flavor, and Savage’s take on Side Skirt, Heirloom Tomato, Aged Balsamic (P1,200) is no exception. It’s marinated with punchy horseradish and spices before being put straight on the grill and served with a tomato salad dressed in balsamic vinegar, a lot of chive oil, and in-house chimichurri to give it a refreshing kick. Savage’s tuna-belly dish is spiked with orange soda to give it that signature Pinoy taste. PHOTO BY Hans Fausto
Chef Josh agrees that the decision to add the Tuna Belly, Royal, Shallots (P890) to the menu stems from the knowledge that this is every inihaw lover’s staple. Each succulent bite of tuna belly is covered with a crunchy crust of cornflakes with dried parsley and pickled onions. For a slightly sweeter taste, the tuna is marinated in classic Royal Tru-Orange, or what is called the Savage Signature Marinade or “M1.” The garlic emulsion on the side, along with a dash of lemon, rounds out the soda’s sweetness and ties it all together. The Grilled Octopus, Shiso, Calamansi is a refreshing seafood dish everyone should try. PHOTO BY Hans Fausto
Before Grilled Octopus, Shiso, Calamansi (P790) was added to the new menu, Savage never had a dish that used local calamansi . This light and stimulating meal uses large octopus for its characteristic flavor and succulent texture. Meanwhile, the creamy soybean miso emulsion with fresh shiso leaf and roasted sesame seeds on the side make for the ideal complement. The best part of this dish might be the crunchy tip of the tentacle, charred and burnt to umami perfection. You’ll get a lot of punch from the grilled flounder’s garam masala seasoning. PHOTO BY Hans Fausto
Just as memorable is the Grilled Flounder, Garam Masala, Garlic Yoghurt (P670). Its lean flatfish has a mild, sweet taste and firm texture that’s smothered with the restaurant’s house-blend garam masala , a mix of various Indian spices. The tomato oil with curry leaf drizzled on top and the Greek yoghurt with garlic and lime brings an otherwise light seafood dish to new heights with a savage punch of flavor. This decadent tart is the perfect end to your meal. PHOTO BY Hans Fausto The white chocolate’s sweetness rounds out the tangy pineapple purée. PHOTO BY Hans Fausto
The Treacle Tart, Vanilla (P290)is a childhood favorite of Chef Josh when he was growing up in the U.K. And with 80% of this sinful dessert being pure sugar with ginger and breadcrumbs, enjoy each wicked bite and think about the consequences tomorrow. After that, you can treat yourself to the delicate White Chocolate, Ash Meringue, Pineapple (P190). The rich white chocolate lies in a bed of sweet-and-sour pineapple purée, with grilled meringue for another layer of texture. Garnished with Wood Sorrel, a wild herb that tastes like apple skin and a variety of local edible flowers, this unique dessert is as delicious as it is photogenic.
Chef Josh laughs out loud when asked about the restaurant’s frequent diners. Someone quips, “The demographic is hungry.” This is exactly what Savage is all about—feeding everyone with no frills, no modern-kitchen magic; just pure, wild culinary skills and fresh ingredients. Savage mode on, indeed.
Everything to know about the Indian beauty philosophy
Home » Lifestyle » Health & Fitness » Everything to know about the Indian beauty philosophy Everything to know about the Indian beauty philosophy Deal Score 0 Deal Score 0
I’ve never been to India, but when I see it in movies, the landscapes appear to be vividly beautiful: varying landscapes, from desert to country to over-populated city, bursting at the seams with ancient history and culture. And, unsurprisingly, its inhabitants have been ahead of the curve when it comes to beauty trends. For centuries, they’ve been utilizing what’s grown on their land for skin-care and health purposes—they’ve been all over turmeric, the OG anti-inflammatory powerhouse, for generations. And this is on top of the central practice of Ayurveda, an ancient holistic medical practice that influences everything from how they live to what they put on their plate.
“In India, Ayurveda, or ‘the science of life’ encourages us to think about beauty as a holistic concept rather than looking at our body as a series of disconnected causes and effects,” says Michelle Ranavat, founder of Ranavat Botanics. “For example, when we think of acne, Ayurveda takes into consideration diet, stress level, sleep, as well as your skin when considering treatment.” So it’s truly about looking at all the different factors that affect your health. She also notes that Ayurvedic medicine incorporates a ton of native Indian plants—think neem, saffron, moringa, and, duh, turmeric—that are said to have major skin benefits.
That’s why you’ll find these superstar ingredients in their recipes as well as beauty products—because in India, beauty runs more than skin deep. A 360-degree approach
“In India, it’s all about a 360-degree approach to beauty,” says Rooshy Roy, co-founder of Aavrani, a skin-care brand influenced by Indian beauty. “Like, my mom gets angry if I don’t get eight hours of sleep—because that’s a part of beauty. It’s not just in the way you look, but your mental health, and if you’re tired. It’s always a balance.”
And, as the birthplace of yoga—the ultimate in achieving a mind-body connection—India places a strong significance on tying your looks to how you feel and how you act. One such instance of this? An emphasis on self-care. “A lot of Indian culture is promoting self-care and self-love,” says Nina Davuluri, Aavrani’s co-founder and also the first Miss America of Indian descent. “Mindfulness is a big part of the equation, as well as meditation—it’s a way to promote the holistic approach to beauty that’s about a way of life.”
“We see our skin as a result of what your body is going through and believe in treating the full picture and not the symptoms.” —Michelle Ranavat
Ranavat echoes the sentiment, emphasizing “treating the full picture and not the symptoms.” From an Ayurvedic perspective, those in India sometimes even look at doshas—your unique mix of the elements of air, fire, water, space, and earth—to determine diet and beauty practices. “Ayurveda assumes that different types of people are likely to thrive in different conditions, so knowing your dosha helps you understand yourself better and cater your self-care,” says Ranavat.
On top of that, of course, as longtime practitioners of an anti-inflammatory diet (“Turmeric is used in our cooking almost in every meal and every dish,” says Roy), you can bet that Indian women place an importance on beauty through food, and the other way around—which is why so many of their star skin-care ingredients are also found in their traditional foods. “Most of our beauty ingredients are integrated into our cuisine as well,” says Roy. Super-nutrition for your skin
In reality, there are thousands of Ayurvedic ingredients that are used in India because the country has such rich biodiversity, according to Ranavat. “Some of my favorites are saffron because of its incredible ability to help slow the signs of aging and to brighten the skin,” she says. “Amla is another great ingredient—it has the vitamin C of 10 oranges in one amla berry. This power-packed superfood helps prevent hair breakage and is the secret to super full hair. And ashwagandha is amazing for skin because it helps fight free radical damage to keep skin firm. It stimulates DHEA, which is a precursor to both testosterone and estrogen and stimulates the production of natural skin oils.”
Then there are the all-star multitasking oils. “Indian women use almond oil all of the time for hyperpigmentation, dark circles, and to minimize puffiness naturally,” says Roy. “Coconut oil is everywhere—I know it’s been around for a while but for us, it’s in our hair, in our bodies, it’s in the food. There are coconut trees everywhere. We use it as a hair mask—it’s huge in India.” Besides turmeric, there’s tea tree oil, which Roy says is widely used as an acne-fighting ingredient that calms skin, and neem, another antibacterial and antiviral.
Rose water’s a popular beauty MVP too. “This predated Indian usage—apparently Cleopatra, the original queen, would bathe in rose water,” says Roy. “It’s very hydrating and secures the moisture in the skin—we even drink it.” Talk about beauty from the inside-out. Keep scrolling to shop Indian beauty products to slather on for your own glow. Shop Indian beauty goodies
For other global skin-care inspo, here’s everything you need to know about the Icelandic beauty trend. And these are the skin-care rituals of Japanese women. Save Saved Removed 0
Get Ready for a Romantic Escapade at JW Marriott Hotel Bengaluru
Get Ready for a Romantic Escapade at JW Marriott Hotel Bengaluru 01/02/2019 ~A perfect dinner for your perfect one~
This amorous day, take your loved one to an unforgettable Valentine celebration at city’s premium luxury hotel. Choose your favourite cuisine and restaurant to enjoy some of the signature dishes for the day.
At JW Kitchen, sovour some extravagant dishes like Oyster Rockefeller, Lobster Thermidor Tart, Fondue Station with Wine Poached Seafood, Chocolate Coated Strawberries, Tiramisu, Strawberry Lemon Curd Trifle, Crème Brûlée and many more.
Venue: JW Kitchen, Lobby Level
Price: INR 3999++ per couple
Italian Food is all about love and on this special day indulge in Chef Eliyaz’s signature dishes like Flavoured Lobster, Spinach Tortellini, Strawberry & Ti Amo Risotto, Red Velvet Lamb, and Love Cheesecake with Exotic Berries at the award-winning restaurant ALBA.
Venue: ALBA, Level 1
Price: INR 4999++ per couple
CTA: 08884944330, 08067188533
Celebrate the special occasion at the poolside microbrewery and open-air restaurant, Spice Terrace, with unique Indian dishes like Charred Kadhai Pineapple, Masala Boursin and Spiced Chocolate, Nashila Dhungar Laal Maas, Gulab Kesar and Lime Sorbet.
Venue: Spice Terrace, Level H
Price: INR 4999++ per couple
CTA: +91 88844 94058
Add extra zing to your dinner with 6 specially curated cocktails at INR 1999 per guest and a bottle of champagne at INR 8000
Time: 7:00 PM to 11:00 PM
About Marriott International, Inc.
Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 6,500 properties in 30 leading hotel brands spanning 127 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company also operates award-winning loyalty programs: Marriott Rewards®, which includes The Ritz-Carlton Rewards®, and Starwood Preferred Guest®. Related Posts Ritesh Agarwal, Founder & Group CEO, OYO Hotels & Homes: ‘Malvan to Malabar’ Food Festival at Holiday Inn Mumbai The Westin Hyderabad Mindspace gears up for Superbowl
Iconic Estrada’s restaurant to close doors after 102 years
by Kamala • February 2, 2019
South San Francisco, CA February 2, 2019 Submitted by Bill Silverfarb from SMC Supervisor David Canepa
REDWOOD CITY – San Mateo County Supervisor David J. Canepa will join the owners of Estrada’s Fine Mexican and Caribbean Cuisine Sunday, Feb. 3 at 5 p.m. as the 102-year-old restaurant serves its loyal customers for the last time. The restaurant first opened its doors in 1917 and has been owned for the past decade by Julio Mercedes and Bernadette Aggen who preserved the restaurant’s original recipes. Estrada’s is located at 7440 Mission St., Daly City.
“I first visited Estrada’s when I was a kid and have been eating there ever since. The atmosphere, food and service are unmatched. Although I’m sad the restaurant is closing after 102 years I’m excited for Bernadette and Julio’s next adventure in life and if I know them the restaurant’s last day is sure to be an incredible party,” Canepa said.
Estrada’s was featured on the Food Network series “Restaurant Impossible” in 2013 where the restaurant was given a complete makeover. New ownership plans to convert Estrada’s into an Indian restaurant. ***
San Mateo County Supervisor David J. Canepa serves District 5 which includes the cities of Daly City, Colma, Brisbane, portions of South San Francisco and San Bruno and the unincorporated Broadmoor Village. Share this:
Leave a Comment If you love homemade bread of any kind, you’re going to love this recipe for homemade naan. A traditional Indian-style flatbread, this recipe is so easy to make, requires no special ingredients, and is perfect for beginners or experienced cooks! What is Naan? Naan is a soft, pillow-like flatbread, an essential in Indian cuisine. Naan is usually baked in a tandoor, a cylindrical clay oven. Most of us don’t own a tandoor, but luckily it’s not required to make this delicious homemade bread. No need for special equipment when cooking naan, all you need are a few basic ingredients and pan or griddle and you’re set! Naan fan I fell in love with naan on my trip to India in 2018. We had all types of naan and were totally addicted to this traditional side dish to most Indian meals by the end of our trip. Garlic Naan, Butter Naan, you name it, we tried it. One unexpected stop outside of Agra (on our way to see the Taj Majah) was my favorite food-find of the trip. The naan was especially delicious. We watched as the cook flattened the little bits of dough and slapped them against the inside of the Tandoor (or Tandoori) oven. Minutes later, he peeled the hot bread off of the oven wall and served to us in a basket piled with fresh hot garlic and butter naan. I was hooked! Naan for beginners If you haven’t tried making naan you NEED to try this recipe. It amazingly simple and is perfect for serving with soup, curry dishes, or sopping up the sauce from this easy Indian Butter Chicken recipe . The slightly buttery outside, and tender inside makes it a delicious dipping companion. Once you make this recipe, you’ll never want to purchase naan again. Doubling the recipe is highly recommended if you have more than 3 people! You can also easily freeze any leftovers and re heat in the oven or in a pan on the stove. experiments with naan We experimented with several different recipes and methods before coming up with this combination. Kathleen my trusty assistant and ABK team member, is an Indian food fanatic. Kathleen experimented with baking soda and baking powder for leavening, and also a combo of yeast and baking powder. But we decided the the result wasn’t quite right. I love the texture of biscuits and pancakes when adding buttermilk to the batter, and after researching the use of buttermilk in naan, decided on a combo of buttermilk, yeast and baking powder. The finished product was perfection! This homemade naan is just the right combo of tender and chewy, without being tough or too bready. Is that a word?! Simple Naan and a few tips… Nothing could be more simple than making naan at home. ABK’s recipe for homemade naan requires proofing the yeast (simply meaning, placing warm water in a cup, add yeast+sugar to help the yeast to rise), then adding the remaining ingredients, and mixing for a minute. Let rise, shape dough, cook in a pan, enjoy! A few tips to having success when using yeast is to make sure the bowl you are using to mix the dough is warm. This is especially important in the winter when utensils and bowls (glass and metal) can be cold. Also, use the recipe notes for keeping the bread in a warm environment while rising. Besides being super simple to make, the Naan is also quick. It takes just a few minutes to mix together and then 30 minutes to rise before cooking on the griddle! Not Just for Indian dinners I love homemade naan for making open faced sandwiches as well as as a side for Indian theme meals. Just make and cook the naan as directed, then top with a little flavored mustard and a light bit of mayo. Top with favorite meat and cheese and pop under the broiler until cheese is melted. End with fresh spinach, sliced tomatoes or cut up grape tomatoes and drizzle with a bit of olive oil and balsamic. Add a little fresh ground pepper and salt and you have a meal! Fun to let everyone create their own sandwich for lunch or dinner. Building a Kitchen in Bihar, India I’m often asked how people can help the people I have met in India. If you’re interested in donating to build a kitchen in Bihar, India for those affected with leprosy, I’d love to have you join me in this worthy cause . I’ll be in India sharing photos of the school children and hospital patients who live in the Little Flower Leprosy Colony. We are raising money to help build a new kitchen in the colony hospital. Currently, all meals for the hospital patients and students are being cooked outside, on the ground at the hospital. If you’d like to join other ABK readers, and attend a reception for donors, you can donate here ! The first 100 donors will receive an invite to a special reception in April to celebrate the completion of the kitchen. I’d love to see you there! Thanks so much for reading A Bountiful Kitchen <3 Print Naan Bread
This recipe for tradtional Indian Naan Bread is soft, buttery and delicious! So easy to make at home, with just a few basic ingredients. Essential for any Indian style meal. Course side Keyword bread, indian cooking, indian food, naan, Side dish Servings 6 servings
Flights To Goa From Delhi
by Rhoda Hermann For Charlotte, Sandy, the tremendous storm, delivers but a token of force. Some higher elevations northwest of Mecklenburg report extended gusts of wind that exceed sixty mph. But in Charlotte and other local Metrolina areas, the storm is rather gentle. Cancelled Thai Vietjet Air mirror the storm-related problems occurring somewhere else. Random jolts of wind damage also hinder components of the city. The aftermath will include some Charlotte houses with leaking roofs. The initial thing that struck us was the cleanliness and sophistication that was common in the metropolis. The spending budget was in our minds as our hosts had requested us employ a taxi other than the Chrysler as it would dent our pockets terribly. The driver, who spoke excellent English, was fast to assure us that this was only a normal taxi. But from the Indian point of see this was a magnificent cab. The sights unfolded one by one as we proceeded to our place of remain, the Pinnacle at Duxton, a fifty story flat complex in the Cantonment road. This huge structure really mirrored the Singapore style of residing as 85%twenty five of population lived in flats. The only things I didn’t like about the room was the absence of Tv and the massive advertising posters on the wall. Sure, you get to appear at McDonald’s posters and advertising for Thaiairasia while you’re sitting on your bed. Tacky, I think. Li Xiaojin, who is a professor of Civil Aviation College of China, says: the technique of Spring airlines is the same as that of Thaiairasia. It utilizes low airfares to attract passengers, and improve its earning via personalized value-additional services. He additional: Just study that Vinod Sekhar’s father handed away final week. Also discovered out that both father and son are/were self produced men. the bio is on the Petra website. From what i study on line – he began his business from college and was a millionaire by 21, and a Datuk by 26. then misplaced every thing in the asian monetary disaster, but rebuilt everything on his personal. He also founded the initial multiracial youth culture – and right here’s something interesting, evidently he wrote the template for the Rakan Muda programme – then walked absent when they attempted to make political and racial. Also, i think he gave forty%25 of the company away to a charitable believe in that educates a couple of thousand people now. He is really the chairman of the Petra basis. I produced up two journey itineraries for 1 adult (traveling economic climate) and processed every on each websites, using the same departure dates. Each solitary departure is on a Wednesday, which tends to be a day for cheaper flights. Next to the itinerary products are the individual Thaiairasia ticket costs in parentheses. The prices may have fluctuated because. A fleet of new reduced-price airways are now traveling longer distances. For many years, Thaiairasia was the most affordable price regional carrier in Southeast Asia. However, they now fly to London and Australia, as well. The fares can be as reduced as $400 every way. JetStar also flies between Southeast Asia and the US (Honolulu), and Australia. A quantity of east coastline metropolitan areas are anticipating considerable snowfall totals beginning these days, January seven, 2011 and through the weekend. Al Roker of NBC’s These days Display states some locations in New York could anticipate to see up to nine inches. New York Metropolis is searching at three to five-inches of the white things. In reality, it’s been snowing there for some time now. Abundant rain fell on the Twin Metropolitan areas Friday night from thunderstorms that have been significantly absent most of the summer. This welcome soaking became a nightmare for forty seven individuals en-route to the Twin Metropolitan areas from Houston on Continental Airways flight 2816, operated by ExpressJet Airways. The lady ongoing to sing. The non-quit flight was made an unscheduled stop in Kansas City, to have the lady escorted off of the aircraft. The woman ongoing to sing as she is physically eliminated from the aircraft in handcuffs, by a Federal Air Marshal. Good morning women and gentlemen. From the flight deck, this is Captain Wing-It. Welcome aboard Fly High thai Vietjet Air number 157 heading for warn and sunny Mexico.or are we flight quantity 751 en route to the Bermuda? We have been so very active around right here recently, I have not had an opportunity to file the flight strategy. Oh what the heck, I am good that we can determine it out! For sensible reasons, chose to use mountain bikes that are of powerful, mild quality as they are the most versatile type. We will suggest 26 inch biking wheels for your bicycles. If you’re touring Thailand, we suggest you twin use on road and off-road tyres. There is a well-known buying shopping mall known as ‘Mustafa’ which sells all sorts of items ranging from discomfort balms to hi-fi digital goods. We brought a songs method, though not cheap but with all attributes we seemed for in a single piece. They also give reduction on producing the passport. Our next location was the Orchard road. This location homes tons of Chinese shops and malls with items ranging from body sprays to souvenirs. Pathways for strolling are current and visitors is not permitted. Great deal of people each vacationers and natives contributed to the group. We did some window buying, introduced perfumes, souvenirs and loved some Chinese delicacies. This was different from what is given in Indian restaurants back home as Chinese cuisine. Original Chinese food do not use spices as in India.
SEEN in the Kitchen with Park 600 Executive Chef Colin Brown
Chef Colin Brown has cooked for a Duke and Disney World visitors, but takes the most pleasure in cooking for guests at the Royal Park Hotel.
By Dorothy Hernandez
Photography by Viviana Pernot C hef Colin Brown has traveled all over the world, from working for the Duke and Duchess of Devonshire to cooking in kitchens in Thailand. Throughout his career, he’s moved from kitchen to kitchen, many headed by top chefs, including those with coveted Michelin stars. So when Brown, who’s from Scotland, came to the Royal Park Hotel in Rochester after six years at The Townsend Hotel in Birmingham, he thought he would stay a year or two. Thirteen years later, he’s still there. Colin Brown, originally from Scotland, is the executive chef of Park 600 in The Royal Park Hotel in Rochester. About three years ago, Brown had a vision to transform the hotel’s restaurant, a formal French cuisine establishment, into what would become Park 600 Bar and Kitchen, a more casual spot with a locally focused eclectic menu. The restaurant was successful, Brown says, but as a fine dining restaurant where Dover sole was sold tableside, he wanted to make it more than a special occasion place with a hefty price tag — and bring it out of a “time warp.” “One of my visions here was to have a focal point for the hotel and our guests and try and make it part of the community where (patrons) would want to come more often,” Brown says. “We’d see people once a year, they (would) come for a special occasion. … We wanted to make it more approachable.” Park 600 Bar and Kitchen serves breakfast, lunch and dinner. He also wanted to focus on local products and farmers. More than 60 percent of the menu is locally sourced, Brown says. He tries to source as much as he can in the community that Royal Park Hotel calls home, such as purchasing from The Cheese Lady and The Give Thanks Bakery . Popular dishes feature shrimp from an Okemos farm and trout from Indian Brook farm in Jackson. One of the biggest changes of the restaurant was bringing in a marble bar and pizza oven. That investment paid off because 90 days after the restaurant opened, Brown says they had paid for the oven. That first year they sold 25,000 pies, Brown says. The pizza dough is proofed for 72 hours, resulting in a crisp and flavorful crust, and is topped with housemade cheese blends and top-notch pepperoni. The focus is always on the quality, Brown says. The restaurant had always sourced locally, but Brown wanted to embrace that philosophy more and “tell a story of why.” “People want to know where food comes from, so that was one of our big beliefs,” Brown says. Colin Brown prepares a recipe in the Park 600 kitchen. Part of that story is expanding Park 600’s cocktail program. Brown recently traveled to Mexico to visit the Patr ó n facility in Guadalajara where Brown tasted tequilas before hand selecting a barrel for the 2018 Chef’s Collaboration Patr ó n tequila that has Brown’s name on it. Food and drink should “marry together,” Brown says. After that trip, he came back with not just the tequila but also a new cocktail recipe for the “Dancing Bee.” Brown and his team also went to Kentucky to select bourbon for the restaurant. Brown, 53, of Auburn Hills became interested in the culinary arts when he was a teenager. One of his cousins was a chef and worked on the Queen Elizabeth 2. His cousin traveled around the world on the cruise ship and would bring mementos back, and that intrigued him, Brown says. He admits he hated school — he would rather play rugby or row — but he had the opportunity to work in a small country house hotel that paved the way for a long and successful career in the culinary arts, including working for the Duke and Duchess of Devonshire at the Devonshire Arms Hotel in England, as executive chef at Hotel d’Angleterre in Switzerland and then specialty chef at Walt Disney World. Chef Colin Brown as been at Park 600 Kitchen and Bar for 13 years. After traveling the world, he’s happy to put down roots here and pass on the culinary knowledge he’s gleaned. “I get to tell (younger chefs) that story and show them what I learned,” Brown says, adding it’s an exciting time to be in Rochester. “The downtown has really come along, (grown in) leaps and bounds in the last four or five years and really has become a destination that people want to come to.” Sesame Seared Local Indian Brook Rainbow Trout with Winter Vegetable Ratatouille, Cabbage Fondue, Spiced Jus Sesame crusted local Indian Brut Trout with ratatouille and cabbage. Serves 4