Caribbean on show in New York at CTO Caribbean Week
Caribbean on show in New York at CTO Caribbean Week
Caribbean on show in New York at CTO Caribbean Week Laura Dowrich-Phillips Created : 3 June 2019 Travel
Caribbean culture, cuisine and countries will be on show this week as the Caribbean Tourism Organisation’s Caribbean Week gets underway.
Caribbean Week in New York combines business sessions and consumer-oriented events with food, fashion, entertainment, sales and networking opportunities. It also creates awareness of the Caribbean’s diverse product offerings and showcases its desirability through business development opportunities, consumer engagement and authentic cultural experiences.
The event will be held at the Wyndham New Yorker hotel and will include events such as an awards dinner , celebrity chef demos, workshops, presentations from various tourism agencies and a cultural gala from the Sesame Flyers where their costumes for the upcoming West Indian Day Parade will be revealed. They will also recognise individuals who are making a significant contribution to Caribbean Culture.
There will also be a Rum and Rhythm benefit featuring Vincentian soca artist Skinny Fabulous. This event is the major fund-raiser for the CTO Scholarship Foundation and proceeds are spent on providing scholarships to Caribbean nationals desirous of pursuing studies in Tourism and tourism-related subjects, who, without this assistance could not pursue their dream of a career in the tourism industry.
Loop will be present at Caribbean Week so look out for our indepth coverage.
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Hero Ingredient: Rose
Falmouth-based food writer, Kyle Wotton , explores the myriad of ways you can use rose in cooking…
Rose is an oft-overlooked and underrated cooking ingredient with a surprising amount of uses. Whichever way you’re utilizing them, a lot can be said for the versatility of rose petals. I’m here to show you some of the ways that rose can be used to cook up some truly delicious delights.
Typically, rose petals are used to infuse flavour into dishes, and carry a floral and earthy taste with a hint of sweetness to them. Although many people aren’t too familiar with rose petals as a cooking ingredient, they’re quite common in some Indian and Middle Eastern cuisine.
It’s actually very easy to harvest homegrown rose petals. It’s best to pick rose petals in the morning, and you can do so by simply holding the stem with one hand and pulling the petals off together in your other hand. Be careful not to grip the petals too tightly, as this can bruise them. Also, remember to be kind to nature and leave some blooms to be propagated for next year.
To prepare your petals, simply put them in a colander or strainer and rinse them under a gentle stream of cold water. Once clean, place your petals onto a paper towel and gently dab them dry with another paper towel.
To keep your rose petals fresh for as long as possible, select a suitable container and line the bottom with a paper towel. When putting your rose petals into the container, make sure that they’re not packed in too tightly as this may cause them to bruise and break. Keep your petals in the fridge, but ensure that it is not too cold as freezing will make your petals turn mushy. Storing them this way will help them stay fresh for three to seven days.
USING YOUR ROSE PETALS
Whether you’ve grown and harvested your own rose petals at home, or bought them from your local wholefood store or online, you’ll end up with a great ingredient to start cooking with. So, what do you do with them next?
Rose water is a delicately fragranced ingredient that can be made at home by steeping, boiling, or distilling fresh petals in water. It is excellent for diffusing the flavour of rose throughout an entire dish, especially in things like cakes and custards, but can even be used in making a delicious chicken and rose water biryani.
Dried rose petals are better than fresh rose petals in terms of shelf-life and storage, and are great for bringing floral notes to sugars, and sweet or savoury spice mixes. They can be added to ras el hanout and used in making chicken and lamb tagines, or as a meat rub. Bakers also often use them as a beautiful addition to any decorated cake.
Rose simple syrup is a sweet and perfumed ingredient made by boiling rose petals and sugar in water and letting them steep. Although primarily used as a cocktail ingredient, the syrup is also delicious on ice cream, drizzled over fruit, or whipped through cream as a cake filling.
Rose harissa can be made by stirring a dash of rose water in with harissa paste. The combination is uncommon, but creates a new kind of chilli sauce with a sweet and subtle perfume to compliment the spiciness. Rose harissa is great with burgers, especially when mixed with a dollop of yoghurt or mayo. 0 comment
The 6 Best Cities for Recent Grads, Based on the World According to Briggs
By Rishi Patel | University of Iowa Post Views: 150
Upon graduating college, finding a city to move to can be a daunting endeavor. The job market is tight, and there are some obvious cities for recent grads to avoid, such as New York City, Washington D.C., Boston, Chicago and pretty much anywhere in California. These cities have a high cost of living, making them less ideal landing spots for a financially insecure recent grad. With the exception of being offered a job there or relocating to be with friends or family, it would be wise for a recent grad to avoid these cities.
However, there is good news for any curious grad struggling with the decision to move — there is a YouTube channel called World According to Briggs, which is dedicated to providing detailed information about moving to a city, including crime rates, weather, cost of living, urban development and overall well-being. The YouTuber has 190,000 subscribers, and his advice is meant to serve a general audience, but the material covered is relevant for any new potential resident, including recent grads.
Here are six cities for recent grads, based on Brigg’s videos, that would make a suitable home. 1. Dallas, Texas
Dallas, the northernmost major city in Texas, has been a sprawling urban scene for the better part of the decade. With the massive population influx to Texas and staggering levels of housing construction in Dallas/Fort Worth, prices have greatly increased, but the city remains a hotspot for migration. The rent in the Dallas metro area is affordable, with overall rates lingering around $1,000. With no state tax, great weather, ample Mexican cuisine, a central location in the country and all four major league sports teams, Dallas is the perfect city to start a professional career.
In addition, the large metropolitan area provides suburbia and city life within a small radius. The Lone Star State is all about brand, an area in which Dallas shines, being home to the headquarters of AT&T, Exxon and American Airlines. With all its perks, Dallas has a welcoming environment and is among the best cities for recent grads. You might also like: 5 Reasons to Take Graduation Photos 2. Denver, Colorado
Like Texas, Colorado is a spacious state with plenty of room to expand, which has led to Denver becoming one of the most moved-to cities in the country in recent years. The city’s income level is above the national average, and it has enjoyed a recent increase in employment . Denver has major companies in various fields, such as food, communications, media and software/technology. Plus, if you are looking for a delicious place to live, the Mile High City provides all types of cuisine, such as Mexican, Indian and Italian.
Additionally, Denver’s backyard is a nature-lover’s playground, as the city sits on the cusp of some of the best natural scenery in the country. The “work-hard play-hard” mentality is abundant here — recreational activities such as hiking, skiing and walking are accessible in the city or within an hour’s drive. Overall, Denver provides a major airport, four major sports teams and stunning views from downtown. 3. Atlanta, Georgia
As the cultural epicenter of the South, Atlanta is one of the most viable cities for recent grads. The city has a virtually non-existent winter, great Southern food, close proximity to beaches and mountains, great attractions and major companies. Atlanta has an ample supply of jobs in the film industry, as production is abundant across the city, and media companies, such as TNT, Turner and CNN , along with Home Depot, Coca Cola and Delta Airlines, call Atlanta home.
With a relatively cheap cost of living and the influx of these companies, the gem of the South is the perfect city. Briggs also mentions the cultural perks of Atlanta, including vivacious nightlife, an exciting music scene and friendly residents. 4. Houston, Texas
Houston is the fourth-largest city in the country and has plenty of opportunities for recent graduates. The city has great weather, no state tax, notable sports teams, great cuisine and multiple outstanding companies. Briggs mentions that Houston is one of the best places in the country to find a job, being home to major companies in gas, software and food.
Despite its massive size, Houston is quite an affordable city to live in, featuring rent rates that are among the lowest in the country. Finally, Briggs mentions that Houston is one of the most racially diverse cities in America, which creates a welcoming environment and leads to a variety of cuisine options. You might also like:
https://www.youtube.com/watch?v=6siNot7BMyA 5. Seattle, Washington
The Emerald City is not only a cultural epicenter in the Pacific Northwest, but it is paradise for nature buffs too. Seattle is home to many major corporations, such as Amazon, Microsoft and Starbucks , which can provide an array of jobs.
In addition, Seattle has no state tax, rarely gets snow, has delicious seafood options, a great music environment, major sports teams and access to wonderful national parks and outdoor activities. You might also like: 3 Things College Freshman Should Know Before Their Senior Year 6. Philadelphia, Pennsylvania Cheesesteaks aside, the City of Brotherly Love is conveniently nestled in the East Coast megalopolis and is perfectly situated for a visit to NYC, D.C. or Boston. The city, flooded with Eagles fans, provides easy access to the beach and mountains.
Briggs mentions that Philly is biker-friendly, which makes it convenient for recent grads to cut down on gas and car-repair expenses. Though Philadelphia has winters comparable to Denver’s, it is, for the most part, devoid of natural disasters like wildfires, earthquakes, and hurricanes.
With major companies in science, technology, medical fields and communications, Philly is the perfect place to get started on a career. However, the most beneficial perk of Philly is that it has cheaper rent rates than most major East Coast cities. It is a perfect place to move if you are looking for a city with a vibrant social scene and historical breadth.
Though Briggs does not mention them specifically, cities such as Phoenix, Nashville, Orlando, Tampa Bay and Charlotte are also excellent cities that have a low cost of living, various employment opportunities and ideal year-round weather. In addition, these cities provide amenities, have cultural significance and opportunities to build social networks — all aspects that can lead a recent grad to a successful life. Leave a Reply
Indian cuisine ‘czar’ Jiggs Kalra no more
Indian cuisine ‘czar’ Jiggs Kalra no more 1 Gurugram, June 4 (IANS) Celebrated chef Jiggs Kalra, who earned epithets like ‘Czar of Indian Cuisine’ and ‘Taste Maker to the Nation’, passed away on Tuesday here. He was 72. He was unwell for the past few weeks, and passed away at a hospital here, said a source close to his family. Last month, his son Zorawar had shared an update about his health on Instagram. “Today is my father Jiggs Kalra’s 72nd birthday. This is the first time unfortunately it has been celebrated in hospital, as he isn’t well. Last year we celebrated it together as a family. Nothing matters more than time spent with your parents as each and every single Birthday matters. He is a toughie. Has been battling his stroke for 19 years and will be back soon,” Zorawar had posted on May 21. ALSO READ: UN lauds gender balance in Indian peacekeeping troops The cremation will be held on Thursday at the Lodhi crematorium. Born on May 21, 1948, Kalra, whose name was Jaspal Inder Singh Kalra, was a pioneering food columnist, author and food consultant. In a career spanning close to five decades, he was instrumental in introducing Indian cuisine to the international audience as well as setting standards of the same. He is also credited with establishing some of the most critically acclaimed and best performing restaurants in the country. He represented India at various international food festivals and summits, apart from having served the likes of British royals Prince Charles and the late Princess Diana, apart from former US President Bill Clinton. The senior Kalra authored over 11 titles on Indian cuisine, including “Prashad”. ALSO READ: Kashyap files FIR against troll who threatened daughter Filmmaker Hansal Mehta wrote a condolence message for Jiggs Kalra on Twitter, saying: “Thank you for introducing me to Indian food and it’s treasure of recipes. All your books adorn my bookshelf and the masala and oil on each page is testimony to how your recipes have shaped my passion for cooking.” Over the past some years, he was instrumental in launching revolutionary restaurant concepts like Masala Library by Jiggs Kalra, Made in Punjab, Farzi Cafe and Pa Pa Ya. –IANS
Mintel: Asian F&B Manufacturers—What Do You Need To Know About The US Landscape?
Mintel: Asian F&B Manufacturers—What Do You Need To Know About The US Landscape? Mintel: Asian F&B Manufacturers—What Do You Need To Know About The US Landscape? Tuesday, June 4th, 2019 | 42 Views Asian F&B Manufacturers: What Do You Need To Know About The US Landscape?
Mintel has announced the flavour and ingredient trends that are influencing the foodservice and packaged food and drink categories in 2019 and beyond. The five new trends link the relationship between consumer behaviour and food and drink to dishes on restaurant menus and products on store shelves, and explain the significant momentum that has led to this moment.
Seeking out ingredients that provide sustenance for healthy eating is top of mind for Americans. However, consumers today are also looking beyond the balanced diet. Flavours that tap into relaxation and support a healthy gut are satisfying consumers that are looking for ingredients that will feed the mind, body, and soul.
Melanie Zanoza Bartelme, Global Food Analyst at Mintel, said:
“We’re seeing Ayurvedic-inspired ingredients and adaptogens, botanical flavours and cannabidiol, or CBD, appearing in more packaged foods and drinks. At the same time, foodservice operators are getting creative with these flavours and ingredients in menu items. And it’s all in the name of stress release. With cannabis now legal in several US states, and industrialised hemp production legal nationwide, consumer curiosity in alternative forms of relaxation is piqued.
“As Americans begin to understand the link between fermented foods and health, we’re seeing restaurants and retail brands turn to lesser-known or ‘old-fashioned’ fermented foods, like drinking vinegars, kimchi, and kombucha, as well as newer fermented foods derived from soybeans, including miso. Prebiotics – familiar to some via vitamins and supplements—are lesser explored in current product innovation and menu offerings, but we expect these ingredients to grow in popularity over the coming years.”
Building on our 2018 Flavour Trends , international flavours are examined from the Eastern Mediterranean, India, and Japan, exploring the spirited and unconventional avenues that have driven these unique flavours and ingredients to dishes and products in the US.
Amanda Topper, Associate Director, Foodservice Research at Mintel, said:
“More varied Mediterranean ingredients and flavours are expanding consumers’ palates and along with them the possibilities for Middle Eastern food. Americans are widely familiar with staple Middle Eastern foods like hummus, falafel, and zhug; because of this, consumers are becoming more receptive to regional, specialised flavours from specific Eastern Mediterranean locations like Israel, Yemen, Lebanon, and Syria.
“Over the past few years, Indian cuisine has entered the spotlight. Americans are now familiar with menu items like masala, having eaten Indian food at fast-casuals, food trucks, and pop-up restaurants. Our research shows that while Indian fare is starting to mainstream in many parts of the country, there is still significant opportunity for dishes and products that explore the regional specialties of India.
“Traveling east to Japan, we’re observing US restaurants and retailers drawing on the popularity of Japanese foods and ingredients like sushi, ramen, and matcha, especially as they become increasingly popular on social media due to their unique and ‘Instagrammable’ colours, formats, and presentation on the plate. With Japanese street food appearing more and more in the media, and tourism to Japan on the rise, we expect to see an even greater focus on Japanese flavours and ingredients this year.”
Mintel announces five US flavor and ingredient trends
Food and Drink Foodservice and food and drink retail trends explore regionalized international flavors, while emerging and increasingly popular ingredients promote relaxation and gut health. IFT19 : Visit Mintel at booth #2351 Mintel, the world’s leading market intelligence agency, announced today (June 3) from IFT19 the flavor and ingredient trends that are influencing the foodservice and packaged food and drink categories in 2019 and beyond . The five new trends link the relationship between consumer behavior and food and drink to dishes on restaurant menus and products on store shelves, and explain the significant momentum that has led to this moment. Seeking out ingredients that provide sustenance for healthy eating is top of mind for Americans. However, consumers today are also looking beyond the balanced diet. Flavors that tap into relaxation and support a healthy gut are satisfying consumers that are looking for ingredients that will feed the mind, body, and soul.
Melanie Zanoza Bartelme, Global Food Analyst at Mintel, said:
“We’re seeing Ayurvedic-inspired ingredients and adaptogens, botanical flavors and cannabidiol , or CBD, appearing in more packaged foods and drinks. At the same time, foodservice operators are getting creative with these flavors and ingredients in menu items. And it’s all in the name of stress release. With cannabis now legal in several US states, and industrialized hemp production legal nationwide, consumer curiosity in alternative forms of relaxation is piqued.
“As Americans begin to understand the link between fermented foods and health , we’re seeing restaurants and retail brands turn to lesser-known or ‘old-fashioned’ fermented foods, like drinking vinegars, kimchi, and kombucha, as well as newer fermented foods derived from soybeans, including miso. Prebiotics – familiar to some via vitamins and supplements – are lesser explored in current product innovation and menu offerings, but we expect these ingredients to grow in popularity over the coming years.”
Building on our 2018 Flavor Trends , international flavors are examined from the Eastern Mediterranean, India, and Japan , exploring the spirited and unconventional avenues that have driven these unique flavors and ingredients to dishes and products in the US.
Amanda Topper, Associate Director, Foodservice Research at Mintel, said:
“More varied Mediterranean ingredients and flavors are expanding consumers’ palates and along with them the possibilities for Middle Eastern food. Americans are widely familiar with staple Middle Eastern foods like hummus, falafel, and zhug; because of this, consumers are becoming more receptive to regional, specialized flavors from specific Eastern Mediterranean locations like Israel, Yemen, Lebanon, and Syria.
“Over the past few years, Indian cuisine has entered the spotlight. Americans are now familiar with menu items like masala, having eaten Indian food at fast-casuals, food trucks, and pop-up restaurants. Our research shows that while Indian fare is starting to mainstream in many parts of the country, there is still significant opportunity for dishes and products that explore the regional specialties of India .
“Traveling east to Japan, we’re observing US restaurants and retailers drawing on the popularity of Japanese foods and ingredients like sushi, ramen, and matcha, especially as they become increasingly popular on social media due to their unique and ‘Instagrammable’ colors, formats, and presentation on the plate. With Japanese street food appearing more and more in the media, and tourism to Japan on the rise, we expect to see an even greater focus on Japanese flavors and ingredients this year.”
Mintel’s 2019 Flavor and Ingredient Trends is available for free download here . For more information or to schedule an interview with Amanda Topper or Melanie Zanoza Bartelme, please contact the Mintel Press Office at firstname.lastname@example.org.
Visiting IFT19 this week? Don’t forget to stop by Mintel booth #2351 . Our experts will be presenting all day Monday-Wednesday, highlighting the latest trends in ingredients and claims, the newest product innovations and insights into consumer behavior. For a full rundown, check out our agenda here .
Michelin’s First California-Only Guide Gives Stars To 90 Restaurants
(Bloomberg) — As if further proof was needed that California has become the center of America’s food universe, consider this: Michelin historically bestows its famed stars only once a year. Last November, the international food guide showered the Bay Area with stars. Seven months later, they are back again, this time recognizing the entire state.
At a ceremony in Huntington Beach Monday, June 3, the 2019 Michelin Guide California announced its inaugural stars, including updated awards for San Francisco. There are now seven three-star restaurants in the state of California, and all of them are in San Francisco or Napa Valley. That number is less than a year ago, but the overall number of restaurants with stars increased to 90. The new guide features restaurants in greater Los Angeles, Monterey, Orange County, Sacramento, San Diego, and Santa Barbara.
The guide named 14 two-star restaurants, split between San Francisco and Los Angeles. The newly two-starred include N/naka, a kaiseki restaurant in Culver City; Providence, a fish temple in Los Angeles; and Campton Place, the rare Indian restaurant to claim two stars. Saison, a San Francisco restaurant with a $298 tasting menu, fell from three stars to two.
Even so, San Francisco still has two more 3-star dining rooms than New York. The new guide demonstrates the increasing importance of California in the culinary world, as well as secondary cities away from traditional epicenters such as New York.
“From the wine country to San Diego, this unprecedented expansion of the Michelin guide gives full credit to California and its leading role as culinary powerhouse,” said Gwendal Poullennec, the international director of Michelin, on Monday. “It is one thing to have amazing local produce, but having very talented chefs who can work their magic on it is the key.”
A belief in California’s culinary prowess isn’t the only reason Michelin expanded their star search here. The state’s tourism board, Visit California, is paying Michelin $600,000 to make this happen, reports Family Meal, an industry newsletter. Poullennec acknowledged the payment, but said it came after they had decided to launch a California-only guide and then sought out financial partners.
There are now 57 restaurants in the Bay Area with Michelin stars. Last year, that number was 55. Five new places were awarded one star this year.
For those on a budget, Michelin recently announced their inaugural California Bib Gourmand awards. The list includes 151 places recognized for their high-quality, reasonably priced food (specifically, $40 for two courses plus wine or dessert) with cuisines ranging from burgers at Father’s Office in Los Angeles to tacos at Gabbi’s Mexican Kitchen in Orange County.
Diners use the guide as a way of determining which restaurants to visit, and the latest awards should boost business for the honorees.
Here are California’s Michelin winners. The 2019 California guide will go on sale June 6. (An asterisk denotes a new entry; neighborhoods are designated by Michelin.)
Three Stars Atelier Crenn, San Francisco Benu, San Francisco The French Laundry, Yountville Manresa, Los Gatos Quince, San Francisco The Restaurant at Meadowood, St. Helena Single Thread, Healdsburg Two Stars Acquerello, San Francisco Baumé, Palo Alto Californios, San Francisco Campton Place, San Francisco* Coi, San Francisco Commis, Oakland Lazy Bear, San Francisco n/naka, Los Angeles* Providence, Los Angeles* Saison, San Francisco Somni, Los Angeles* Sushi Ginza, Los Angeles* Urasawa, Los Angeles* Vespertine, Los Angeles* One Star Addison, San Diego* Al’s Place, San Francisco Angler, San Francisco* Aster, San Francisco Auberge du Soleil, Rutherford Aubergine, Monterey*
Bar Crenn, San Francisco Birdsong, San Francisco Bistro Na’s, Los Angeles* Bouchon, Yountville Campton Place, San Francisco Chez TJ, Mountain View Commonwealth, San Francisco CUT, Los Angeles* Dialogue, Los Angeles* Farmhouse Inn & Restaurant, Forestville Gary Danko, San Francisco Hashiri, San Francisco Hana Re, Orange County* Harbor House, Wine Country* Hayato, Los Angeles* In Situ, San Francisco Ju-ni, San Francisco Kali, Los Angeles* Kato, Los Angeles* Keiko à Nob Hill, San Francisco Kenzo, Wine Country Kin Khao, San Francisco Kinjo, San Francisco The Kitchen, Sacramento* La Toque, Napa Le Comptoir, Los Angeles* Lord Stanley, San Francisco Luce, San Francisco Madcap, Marin Madera, Peninsula, Menlo Park Madrona Manor, Wine Country Maude, Los Angeles* Maum, San Francisco Michael Mina, San Francisco Mister Jiu’s, San Francisco Mori Sushi, Los Angeles* Mourad, San Francisco Nico, San Francisco Nozawa Bar, Los Angeles* Octavia, San Francisco Omakase, San Francisco Orsa & Winston, Los Angeles* Osteria Mozza, Los Angeles* Plumed Horse, Saratoga The Progress, San Francisco Protégé, Palo Alto Q Sushi, Los Angeles* Rasa, Burlingame Rich Table, San Francisco Rustic Canyon, Los Angeles Shibumi, Los Angeles* Shin Sushi, Los Angeles* Shunji, Los Angeles* Sons & Daughters, San Francisco Sorrel, San Francisco* SPQR, San Francisco Spruce, San Francisco State Bird Provisions, San Francisco Sushi Yoshizumi, Peninsula Taco Maria, Orange County* The Village Pub, Peninsula Trois Mec, Los Angeles* Wako, San Francisco Wakuriya, Peninsula
To contact the authors of this story: Kate Krader in New York at email@example.comLucas Shaw in Los Angeles at firstname.lastname@example.org
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©2019 Bloomberg L.P.
Mauritius: An island paradise in the Indian Ocean
by India Post News Weekly 0 Comments Mauritius is the premier holiday destination island on the Indian Ocean. It’s a famous honeymoon location, and is also ideal for a relaxing trip with your family. The amazing beauty and natural aesthetics of this country will definitely leave you spellbound.
Calling Mauritius an island paradise is no overstatement. A single visit to the country, its vast sandy beaches, deep green forests, amazing historic locations and indulging in its delectable local cuisines will be memories to forever cherish. Mauritius is undoubtedly among the prettiest places you are ever going to visit, which is why it is often at the top of the list for newly-weds for the perfect, private honeymoon. It has tons of famous and amazing beaches, where you’ll want to lay on the sand and swim in the clear waters all day, and then head out for a delicious bite in the restaurants nearby.
Indeed, Mauritius’s food is one of its many charms, with a scrumptious mix of flavors from Europe, India and even China. Take a scenic boat tour, with the vistas calming you through and through, or toughen up and trek up the Les 7 Cascades, a group of seven waterfalls in a forest, a famous Mauritian trek. Visit the historic Le Morne Brabant, where slaves used to hide in refuge from the countries of nearby, and also check out Eureka , a 19th century Creole house preserved in perfect condition to make a fascinating museum of the times that have passed. The great Mauritian nightlife and endless avenues to shop make Mauritius an even better and complete place to visit. This breathtaking island is one place you cannot miss in this short life!
Belle Mare Plage Beach
Mauritius is home to a vast number of beaches scattered across the entirety of its perimeters and with such a vast array of beaches to choose from, picking the perfect beach that you want to spend a relaxing day at often becomes a hard chore. Ranging from powder soft white sand beaches fringed with rows of palm trees to coarse black sand beaches bordered by rocky cliffs and boulders, the vast variety of beaches in Mauritius is stunning. Out of all these beaches, one of the most well-renowned beaches on the eastern side of the island is the Belle Mare Plage beach.
Sir Seewoosagur Ramgoolam Botanical Garden
Popularly famous by the name of Pamplemousses Botanical Garden and one of the most visited tourist attractions in Port Louis, the Sir Seewoosagur Ramgoolam Botanical Garden (SSR Botanical Garden) is the largest such garden in Mauritius. Featuring an extravagant variety of exotic and rare species of plants along with some endemic animals on the verge of getting endangered, this massive garden covers an area of over a whopping 37 hectares!
Seven Coloured Earth of Chamarel
While Mauritius is mostly globally renowned for its jaw-dropping beaches, the island is home to a vast variety of other geographical phenomena that you will not find anywhere else across the world. One such extremely curious natural phenomenon is the Seven-Coloured Earth or the Terres de 7 Couleurs. This world-famous attraction is a of unique volcanic origin where the earth took seven distinct colors and on which no plant grows. Located in the remote region of Chamarel, the land of the seven colors is a treasure not to be missed.
Trou Aux Biches
A small town situated on the northwestern coast of Mauritius, Trou aux Biches is a much-loved tourist destination, and those who want the sun-and-sea experience minus the inevitable crowds come flocking to this city. Literally translating to ‘Deer’s Watering Hole’, Trou aux Biches, with its beachside hotels and classy restaurants and bars is the ideal Mauritian beach resort renowned for being one of the best beaches in the country for sunset watching. Once little more than a sleepy little fishing village, Trou aux Biches is now home to classy tourist resorts and hotels right beside the ocean, and has a chic neighborhood that makes it one of the most frequented tourist towns in the country. With stellar stretches of sand along the beachfront that continue unbroken for miles, Trou aux Biches is, despite its growing popularity, one of the cleanest and least crowded beach holiday destinations in Mauritius.
Ile Aux Aigrettes Nature Reserve
Ile Aux Aigrettes is a 26-hectare nature reserve 800 meters towards the southeast off the coast of Mahebourg bay and has gained popularity over the years as an ecotourism destination. Unlike Mauritius, the most of which was formed by volcanic rocks, Ile Aux Aigrettes was primarily formed from coral limestone and it is pretty low-lying. It has a scientific research station which works towards the preservation of the numerous rare and endangered plant and animal species.
Casela World of Adventures
As the name suggests for itself, the Casela Nature Park is famous as Casela World of Adventures. Covering an area of over 250 hectares, this park is a haven of nature, adventure and wildlife activities. It is situated in the Cascavelle, a Mauritian village on the west coast of the island. Surrounded by sugarcane fields and with the majestic Rempart Mountain as a background view, the Casela nature park is an ideal destination for enjoying a tropical wildlife experience with family and friends. It was inaugurated back in 1979 and since then, new activities were added continuously, transforming it into one of the most visited place in Mauritius. Perhaps, it wouldn’t be incorrect to say that the Casela World of Adventures is one of the most extensive natural parks in all of Mauritius and also in the world with its own forest-like ambience, animal stockade, canyon and waterfall.
HOW TO REACH MAURITIUS
By air: Mauritius has flights from almost all over the world. It is very well connected to the rest of Africa, major cities of Europe, the Middle East and Asia. For Indians, it shouldn’t be a problem availing flight services to Mauritius from Mumbai and Delhi. The Sir Seewoosagur Ramgoolam International Airport is the major gateway to Mauritius. Located at Plaisance, it is about 50 km from the capital city of Port Louis. While Air Mauritius is the home carrier operating a network of local and international routes, there are international airlines like Air India, Air France, British Airways, Emirates and South African Airways that provide services from their home bases as well. There are no direct flights from the US and Canada to Mauritius; it takes around 24 hours to reach Mauritius from New York City, for example. The best options are via London or a continental European city such as Paris.
Milk Alternatives: The Complete Guide to Plant-Based Milks
Sam Presicci, RDN May 31, 2019
While cow’s milk has long been touted for its bone-building calcium, vitamin B12 and riboflavin content, many people can’t properly digest it. As a result, in recent years dairy-free alternatives have been on the rise. While soy and almond milk were the main players for a long time, the market has opened up to a variety of nut, hemp, oat and rice milks.
Those on a vegan, vegetarian, paleo, or ketogenic diet often utilize plant-based milks as an alternative to cow’s milk, both for drinking and for dairy-free recipes. The great thing about plant-based milks is that many varieties are easy to make at home, meaning you can customize their flavor to suit your tastes.
With all the different varieties, it can be hard to know which is right for you. Today, we’re breaking down all the options, giving you the scoop on their benefits and the best ways to use them! Milk Alternative Options 1. Almond Milk
Perhaps the most popular plant-based milk, almond milk accounts for 4 percent of total milk sales on a yearly basis — and that number is only growing. Because of its high water content (many brands only contain 2 percent almonds), almond milk is one of the lowest calorie milk alternatives available. While it’s rich in vitamin E, which protects against free radicals, it’s much lower in calcium and protein than cow’s milk. One store-bought cup of unsweetened almond milk contains an average of 30 calories, 1 gram of protein and 2.5 grams of fat.
Because of its low protein levels, almond milk is a great option if you already get ample protein in your diet. It has a sweet, slightly nutty flavor which makes it a great addition to smoothies, oatmeal and coffee. 2. Cashew Milk
As with other plant-based milks like almond milk, the nutrient density of cashew milk depends on whether it is store-bought or homemade. Homemade cashew milk contains more healthy fats, calories, fiber & magnesium when compared to it’s store-bought counterpart. One store-bought cup of cashew milk contains an average of 38 calories, 3 grams of fat, 1 gram of protein and 1–2 grams of carbs.
This vegan and dairy free milk alternative is low in calories and protein, which means it isn’t the best option for those who are very active or who are relying on milk to fill some of their protein needs. However, for those looking to reduce their carb intake or monitor their blood sugar levels, cashew milk is a great option. Since it has a similar texture to cow’s milk, it can make a great dairy-free milk substitute in many recipes, including smoothies or sweets like muffins and pancakes. 3. Coconut Milk
Coconut milk is made from the inner flesh of coconuts and water, and adds a rich, subtly sweet flavor to any dish. Most often used in Asian and Indian cuisine, this milk alternative provides no protein and almost no carbs, but is higher in calories and fat than many other popular nut milks. It’s important to note that the nutrient composition of coconut milk will vary depending on whether you buy it canned or in a carton. One cup of store-bought coconut milk contains 45 calories, 4 grams of fat, no protein and a negligible amount of carbohydrates.
What really separates coconut milk from other plant-based options is its fat content. Around 90 percent of coconut milk’s calories come from saturated fat. It contains medium chain triglycerides (MCTs), a type of saturated fat that has been shown to reduce appetite, aid in weight loss and improve cognition. Given it’s high fat and low carb content, coconut milk is a great option for those on a low carb or keto diet. While it does have a subtle coconut flavor, it’s a great addition to smoothies or recipes to simulate a creamy flavor profile. 4. Hazelnut Milk
Hazelnut milk is a more rich and creamy option that’s often used to impart a dessert-like flavor in recipes and drinks. Despite its indulgent taste, hazelnut milk actually contains 10 percent of your daily recommended intake of vitamin A and E and is a better source of calcium than almond milk. One cup of store-bought unsweetened hazelnut milk contains an average of 30 calories, 2 grams of protein, 2 grams of fat is fortified with 30 percent of your daily calcium needs.
Since it’s higher in calcium than some other dairy-free milk options, hazelnut milk is a great choice for those who don’t consume dairy products. Hazelnut milk is known for its strong aroma and sweet flavor, making it a perfect addition to coffee or in baked goods. 5. Hemp Milk
Although hemp is derived from cannabis, it doesn’t cause the same mind-altering effects as marijuana and only contains trace amounts of the psychoactive compound THC. Since hemp milk is higher in healthy fat and protein compared to some of the other plant-based milks on the market, it is a more nutritionally complete option for vegetarians and vegans. Since it’s low in carbs and high in fatty acids and calcium, hemp milk is great for those on the keto diet or simply looking to reduce the amount of carbs they’re eating. One cup of hemp milk has an average of 70 calories, 3 grams of protein, 7 grams of fat and less than 1 gram of carbs.
Hemp milk also contains omega-3 fatty acids, which are essential nutrients that helps promote skin and heart health. With a similar consistency to skim milk, hemp milk is a great addition to cereal, smoothies and coffee. 6. Oat Milk
Oat milk is very easy to make at home with just oats and water. It’s also increasingly available ready-made in stores, but with that convenience often comes added oils, gums and preservatives for a smoother texture. When buying your oat milk in store, look for a brand that only uses water and oats. While this dairy-free alternative is similar in calories to cow’s milk, it offers more carbs along with less fat and protein. One cup of store-bought oat milk has an average of 155 calories, 5 grams of fat, 3 grams of protein and 25 grams of carbohydrates.
During the process of making oat milk, the oat’s fiber and beta-glucan (a type of soluble fiber) is preserved, making it a great option for those looking to increase their fiber intake or further regulate their digestive system. This thick and grainy milk works great with most cereals and can be used to add texture and thickness to desserts. 7. Pea Milk
Relatively new to the plant-based milk scene is pea milk, which is made from yellow peas and has the highest protein content of the plant-based milk options. One cup of pea milk contains 70 calories, 8 grams of protein (the same amount in cows milk), 4.5 grams of fat and it’s fortified with iron, calcium and vitamin D.
Pea milk is a great option for those with a sensitivity or allergy to nuts.The sugar content in flavored varieties of pea milk can be quite high, so look for unsweetened or unflavored varieties. Another downside of pea milk is that it’s almost always made with sunflower oil, a pro-inflammatory oil that’s high in omega-6 fatty acids. Whenever possible, it’s best to limit consumption of sunflower oil and other vegetable oils. Having said that, pea milk can be a good option for salad dressings, overnight oats or anytime you want a boost of veggie-based, nut-free protein. 8. Rice Milk
Rice milk is free of nuts, so it’s an allergy-friendly and dairy-free milk option. Since it’s made with either white or brown rice (both higher carbohydrate options) and water, rice milk contains more than double the amount of carbohydrates than are in cow’s milk. One cup of rice milk has around 135 calories, 3 grams of fat, 1 gram of protein and 33 grams of carbs.
Because its high in carbohydrates, rice milk isn’t a good option for those with diabetes or trying to eat low carb. It also contains high levels of arsenic, and while arsenic is found naturally in some foods, continued ingestion of this chemical can be damaging to the body. When consumed in limited amounts, rice milk’s plain flavor makes it a good addition to smoothies or recipes.
It’s important to keep in mind that plant-based milks are meant to be a supplement to an already healthy diet, since they don’t provide the same nutrients as cow’s milk. They’re a great dairy-free substitute in recipes, in your morning coffee or your regular smoothie, but aim to get the bulk of your protein and calories from whole food sources instead. Interested in dipping your toe into plant-based milk without making it yourself? Try Snap’s chai cashew nut milk shake , filled with healthy fat from cashews and warming spices for a delicious treat. Sam Presicci, RDN About the Author Sam is Snap Kitchen’s Lead Registered Dietitian and a Whole30 Certified Coach. Her wellness philosophy centers on holistic health; the interplay between food, stress/mindset, sleep quality and movement. She’s the owner of Mindful Bites , where she blogs on all things health & wellness and works 1:1 with clients looking to find sustainable change. Follow her on Instagram and Facebook! Leave a Reply
Back-of-House interview:Meet chef Ankit Pahuja
‘I enjoy the busy operations of my kitchen,’ chef Ankit Pahuja p.m.
Hotelier heads down to the Dusit Thani Abu Dhabi to find out how chef Ankit Pahuja manages the kitchens of the Namak by Kunal Kapur.
My job in 50 words. I am currently spearheading the culinary operations of Namak by Kunal Kapur at Dusit Thani Abu Dhabi. One of my main aims is to driving innovation across the board when it comes to food preparation and presentation. I actively engaged in menu planning, budgeting and the menu engineering of Namak.
My hospitality journey I joined the hospitality industry by chance not choice. I cracked my culinary arts exams but my dad wanted me to do something creative and innovative. Hence, came to my mind to join the hospitality industry. From there on, everything just started to fall in place and there has been no looking back ever since. I joined Dusit Thani Abu Dhabi on 20 May, 2018 to undertake the project of opening a progressive Indian restaurant. My prime reason for embracing this role is attributed to the fact that the restaurant offers bespoke Indian cuisine infused with global flavours.
Three biggest challenges 1. Managing multiple expectations: Holding the flag of a celebrity chef restaurant in itself is an exciting challenge. It entails not just meeting, but exceeding the expectations of both the celebrity chef and the brand “Dusit Thani”.
2. Perception of local market: The food that we are doing is not only curry in a bowl but a level up to showcase Indian cuisine and making the local market understand the culinary sophistication is bit challenging at times.
3. Loyalty of staff: Retaining staff loyal is one of the major challenges these days for any head chef. With a large number of branded hotels opening in the GCC region, the opportunities are galore for hospitality professionals.
I brought creativity to the tables with dishes such as “Oops I dropped my chaat”, an Indian delicacy prepared live in front of guests with unmatched showmanship of chef’s skills. My forte has always been to rotate the menu in line with changing seasonality. Competition mapping is also important to see what other culinary brands are doing. In addition to that, I believe in working with the freshest produce possible.
Why I enjoy my job
I enjoy the busy operations of my kitchen. For me “Routine is boring” and I always try to go that extra mile in my culinary preparations while pushing my limits and making every day different. I love to be constantly on my toes to innovate and elevate my skills in food production.
My ultimate goal Good question! Every chef has a dream of having one restaurant of their own, but that is too early as this age. I would be happy to work and learn more for the next couple of years and possibly have one restaurant of my own someday in future.
A regular day My day starts at 10:30 am with the morning briefing, discussing the business, guest satisfaction tracking system and routine check-ups in the kitchen. Post which the operations and mails of having organized systems in place and following through my follow ups post which the evening service and day ends at 11 pm in the evening.
My single biggest achievement? Having worked with different properties I have nurtured my skills and grown into my current profile. I am the youngest chef de cuisine in the whole hotel. Innovation has been strength. To stay ahead in the fierce competition, especially in Abu Dhabi, it’s imperative to innovate and create unique culinary moments at all times.
Future plans We have few new dishes and pop-ups lined up in the restaurant for the upcoming events, and we have also started our Signature Brunch on Saturdays. Dishes from Namak will also be served during the upcoming Ramadan. Times are indeed exciting for us!