How turmeric adds the Midas touch to cocktails
How turmeric adds the Midas touch to cocktails
How turmeric adds the Midas touch to cocktails Food & Drink / 2 June 2019, 12:00pm / Lebohang Mosia With its anti-inflammatory, antioxidant properties, turmeric has long been a mainstay of Indian cuisine. Now mixologists at restaurants serving Indian, Asian fusion, and flavours from virtually all corners of the world are adding this distinctively hued superfood to cocktails. Here are some curative turmeric cocktails to boost your immune system this winter. Thanks to its happy yellow hue, earthy flavour and inflammation-fighting health benefits, turmeric root – the spice that gives curry its vibrant colour – turmeric cocktails are the latest in a series of healthy-ish drink crazes capturing the attention of drinkers and bartenders alike. The chrysanthemum-hued spice is famous for its detoxifying and immunity boosting abilities, but turmeric’s curative powers aren’t the only reason for its newfound popularity. A number of new turmeric-tinged products have hit the bar world in the last year or so, and these teas, tonics and tinctures are helping bartenders get creative with the Indian seasoning. The spice’s herbal qualities can add unique depth and exotic flavour to cocktails – not to mention a nice pop of colour! WICKED: Julian Short, bartender and owner of Joburg’s Sin & Taxes. Julian Short, 2017 Diageo World Class Bartender of the Year in South Africa, mixologist and owner of charismatic speak-easy, Sin + Tax Bar in Rosebank, reportedly seeks out turmeric (in addition to other healthful ingredients like kombucha and green tea) to give his cocktails a “herbaceous edge”. In addition, he feels that turmeric cocktails have the ability to inspire a sense of mystery in drinkers that subconsciously trigger memories of past experiences with the flavour. Here are three cocktails that Short believes are doing turmeric right. Himalayan Lassi Short has created contemporary blends of Asian flavours with this cocktail. The floral and fruity aromas combine the Cognac, ginger liqueur, and mango-turmeric beautifully especially when served in one such elusive vessel as a Collins glass and garnish with viola flowers. Gold Medal When asked what inspired this cocktail with a twist, Short said, “I try to create healthier cocktails in a practical way by using inhouse-made fruit purées and natural sugars, such as honey, agave, and organic maple syrup. I also try to incorporate healthy options, such as avocado, activated charcoal, ginger, turmeric, and pineapple, to make cocktails that are delicious, gorgeous, and packed with more superfoods than traditional cocktails!” The Gold Medal includes cinnamon bitter, mango purée, lime juice, and turmeric-infused agave. Mr. T This is an A-Team-inspired cocktail made with white rum, triple sec, lemon juice, pickled turmeric juice, honey syrup, and a spoon of apricot jam. “I used what would be a wasted ingredient (the turmeric pickle juice) to balance out the other flavours and create a uniquely colourful and tasty treat,” Short says. “The stone fruit jam was a cross-use ingredient as the kitchen uses it in our chicken sandwich. This allowed us to not only create a tasty cocktail but also reduce waste in our bar” Call it the Midas touch, but if you’re a fan of turmeric’s flavour, it can turn even bland cocktails into nutritional gold. And let’s face it, we can all use a little more help drinking healthier.
High praise for new restaurant in Mablethorpe
High praise for new restaurant in Mablethorpe Sanjay Pilani (right) pictured with co-owner Ajit Singh and Ajit’s wife Inderjit Tumber at the new restaurant. Published: 14:00 Saturday 01 June
Authentic Indian food, large portions, a lovely atmosphere, fantastic owners – and ‘one of the best curries I’ve ever had’.
These are just a few of the rave reviews from delighted diners who have visited Indian Spice, the new restaurant in Mablethorpe that has taken the town by storm. The owners, chefs, and waiting staff behind the bar at Indian Spice.
Considering the high volume of positive reviews, it’s incredible to think that the High Street restaurant only opened to the public two weeks ago – and one of Indian Spice’s owners Sanjay Pilani admits that he has never run a restaurant before.
Mr Pilani, 48, runs the restaurant in partnership with Ajit Singh, 60, alongside their dedicated team of chefs and waiting staff who prepare meals to eat in and take away.
Mr Pilani, who also runs a petrol station in the town, told the Leader: “The difference between us and other places is that we have cooks of Indian origin, and we are concentrating more on authentic Indian cooking.
“Ninety per cent of the UK’s restaurants are run by Bangladeshis. I’m not commenting on what they cook or how they cook, but we are really trying to bring in authentic Indian cooking.
“I’ve not run a restaurant previously, but me and Mr Singh are both lovers of food.”
Mr Singh added: “We serve really traditional Indian food, so we are not adding any colour, or any sugar.
“We have had positive reviews from 99 per cent of people. They love our food.
“We are new, and a lot of people don’t know us yet, but they agree the food tastes different to what they have had before – we try our best to bring our own taste of original Indian cuisine.”
The new restaurant has not only been a big hit with members of the public – it has proved popular with the ‘powers that be’ in the town too, as the new mayor Councillor Carl Tebbutt and his fellow councillors enjoyed a meal there last Monday evening (May 20) following their annual town meeting.
There are dozens of chicken, lamb, prawn and vegetarian options on the menu at Indian Spice – with all chicken main courses costing under £7 and all lamb dishes costing less than £8 each.
The chefs at Indian Spice are happy to customise dishes to suit their diners’ needs, such as adjusting the heat and spiciness of their curries.
Search for ‘Indian Spice Mablethorpe’ on Facebook to find out more about the new restaurant, special events, and to read the menu in full. Trending Seven fire crews tackle blaze at Beech Grove Hall Louth sex offender’s appeal is dismissed Woman crashed into wall after driving ‘under the influence of prescribed drugs’ A touch of Romania comes to Louth Missing man Lee Blendell has been found The Essentials
Foodtech – The key to emerging winner from the foodtech fray, Marketing & Advertising News, ET BrandEquity
Foodtech The key to emerging winner from the foodtech fray For a food brand to maintain consistent quality and still be profitable is a gargantuan task, writes Jaydeep Barman, founder and CEO, Rebel Foods ETBrandEquity June 02, 2019, 12:07 IST Food is a rare category where loyalties change on a daily basis. A majority of India eats either home-cooked tiffins or orders dabbas or lunchboxes throughout the week. Preferences change to pizza and quick service restaurants (QSR) on a Friday evening, with weekend orders seeing a surge in family orders such as biryani. Add to this the fact that more capital does not always ensure survival. The industry faces cyclical demands and given the high cost of operations, success depends on getting right not just one, but multiple processes. For a food brand to maintain consistent quality and still be profitable is therefore a gargantuan task. The wait for a hero While the food delivery aggregators have done a tremendous job in capturing this volatile market, there is no single brand that has come to the fore, disrupting the chaos, bringing method to the madness. Even as AirBnB, Netflix and Uber have turned hardened cynics into hawk-eyed online target audiences, the food business continues to wait for a global player who will be able to use technology to hurdle the challenges of high rent costs, fluctuating customer preferences and variable quality standards. The hero is a model, not a brand India’s online food-delivery market is currently pegged at $7 billion or Rs 50,375 crore. It is here that the opportunity presents itself for a player to come to the fore who can cater to multiple needs without facing multiple hurdles. Traditional kitchens as we know them, will dwindle fast and one outlet or brand will not be enough to capture the market. To the fore shall come cloud kitchens, a case study in category management – from dosas to desserts. Consumers want pizza today, biryani tomorrow, dessert the day after, rolls next week and roti sabzi perhaps the week after that. It is here that the cloud kitchen model shall make a killing, losing the excess flab of floor space, and gaining in customer preferences, being able to deliver different categories of food out of a dark kitchen – from AI-heated ragda patties to automation-cooked ratatouille.But the question that then arises is, does one place multiple cuisines under one brand, or create multiple brands for multiple cuisines? After all, would you, esteemed reader, ever order biryani from a cheesecake outlet?The solution to this quandary that both traditional food businesses and new age foodtech players face perhaps lies in the challenge itself. Category management. Understanding category management What? Ever wondered how Amazon manages to sell pretty much every product category known to mankind?Simply put, category management is ‘ a process that involves managing product categories as business units and customising them to satisfy customer needs. ’ Why? Myriad factors have been driving the food service industry’s need for category management. To stand out in the clutter, it is crucial to capture the consumer’s moment of truth by satisfying their ever-changing food needs and cravings. It is nearly impossible to achieve multiple cuisines within a centralised brand and tackle the issue of consumer perception without effective category management. What it also helps with, is streamlines procurement and reduces wastage, bringing unit economics to the sourcing of raw material, whether it be for a dessert brand, or a north Indian one.Another place category management works wonders is distribution. A pizza does not travel as well in transit disturbances as a cheesecake in a jar does. To solve that problem, the pizza business of the brand will focus more on packaging and effective ways of transportation.Another example of the benefits of category management is in stock keeping. Anyone running a business knows of stock keeping and the challenges associated with it. How to optimise SKUs and augment inventory returns? With category management, one can now increase RoI on a stock of a particular ingredient by using it in multiple dishes, not necessarily within the same cuisine. For example, something as universal as egg can be used in dessert as well as biryani, rolls, sandwiches and burgers. How? In food retail, even if one manages to solve every problem with more capital, the perception challenge is external and out of the circle of control. It is here that an entire model can be built around category management. The idea is to build individual business units out of cuisines. Start small, and expand. Create a pizza brand, then a dessert brand, perhaps a north Indian food brand, and a continental brand, and voila! Using centralised location-agnostic kitchens and effective category management techniques to manage stock and distribution, you will have built multiple brands to cater to a multitude of tastes of myriad customers each and every day of the week.A classic example of this is packaged food and beverage brands which today face extreme pressure to reduce costs in the wake of pressurised service levels. To avoid making unilateral cuts, these industry players are rethinking their procurement and sourcing strategies through the use of battle-tested category management methods. Category management and technology – the future Technology, personalisation and convenience are intertwined in the food industry. Observing, analysing and getting the basic processes right will be the foundation of success in the business of food. This means rifling through large sets of data. Given the dynamic food market, this also means that today’s planning processes need to be agile. Daily recalibrations have the potential to propel category management teams towards growth by leveraging big data and neural networks for various functions such as sourcing ingredients, packaging and delivery estimates, stock keeping and distribution.Next generation category management systems will churn out granular data and high-powered analytics engines to micro-target end-customers and bridge the gap between the physical and digital world.Our inherent ability to adapt, adopt and evolve – to category management as the holy grail of processes – will be key to emerging victorious in the fray that is the food industry today.
KL Food Tour – Kuala Lumpur
I am travelling to KL in September and would like to do a food tour which combines the different cuisines – Malay – Chinese – Indian. I normally try to resist the over commercialised offerings after a disappointing, bland experience in Mexico City. Any “quirky” suggestions would be appreciated.
Nepal & Curry Chicken, Nepalese-style
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…Nepal. Nepal is a backpacker’s paradise but I was wondering what food they would have high up there in the Himalayas. To my delight their food is influenced heavily by Indian cuisine and so we decided on a chicken curry Nepalese style. But after cooking this delightful curry I was hard pressed to see where the Nepalese style came in. Not that I am complaining. It was a lovely dish which we backed up with aloo gobi (Nepalese style, of course) and paratha, Carrefour-style. Chicken Curry
Nepal is a landlocked country in South Asia sandwiched between China & India. It is mountainous with eight of the ten tallest mountains in the world within its borders including Mount Everest. It also has fertile plains with its capital Kathmandu situated in the Kathmandu Valley.
In the UK Nepal would be famous, not just for Mount Everest but for the prowess of its fighting men. The British army utilised that strength by recruiting the Ghurkhas into its army.
The national dish of Nepal is a sort of Lentil Soup with rice called Dal Bhat which was very tempting until the curry was discovered and then it was no contest. Nepal Flag
We sat down to the hearty spicy meal and started the next leg of our around the world gastronomy. The draw produced Oceania which sort of deflated us a little, with the big guns already finished we knew it was the islands coming and it was … Advertisements
Africans v. African Americans Subject of Film Festival
#NNPA BlackPress Africans v. African Americans Subject of Film Festival
NNPA NEWSWIRE — Highlighting the program is the US Premiere presentation of Panama Dreams, which transports the viewer on filmmaker Alison Saunders’ modern-day search for descendants of an ancestor who left Barbados in the early 1900s to build the Panama Canal – one of the seven wonders of the modern world, according to a news release. Like this:
By Stacy M. Brown, NNPA Newswire Correspondent @StacyBrownMedia
Historical and recent migrations have resulted in the merging of cultures and shared experiences.
With its Migration Stories Film Series, the African Diaspora International Film Festival presents a rich palette of migration stories from around the world.
From Barbadians finding their roots in Panama to Cubans finding their roots in Sierra Leone; with films like “Bound: African Versus African-Americans” and “Borders” ADIFF celebrates our shared experiences from May 31 to June 2 at Columbia University, Teachers College. From “Panama Dreams” Directed by Alison Saunders
Highlighting the program is the US Premiere presentation of Panama Dreams, which transports the viewer on filmmaker Alison Saunders’ modern-day search for descendants of an ancestor who left Barbados in the early 1900s to build the Panama Canal – one of the seven wonders of the modern world, according to a news release.
It uncovers the complex history of that migration and troubling issues of race and discrimination that faced the West Indians on the Canal Zone and their descendants in present day.
Other fascinating stories of cultural transportation are “They Are We,” the story of a remarkable reunion, 170 or so years after a family was driven apart by the ravages of the transatlantic slave trade.
The film follows the amazing reunion of members of a small Afro-Cuban ethnic group called Ganga-Longoba – who have retained a collection of distinct songs and dances that one of their ancestors brought from Africa as a slave – and members of the village their ancestor called home in Sierra Leone.
In Tunisia, the history of Stambali goes back to the arrival of the first men and women taken as slaves from Mali, Timbuktu specifically.
Practicing their music and worship in the house of their masters, the descendants of these enslaved Africans are now Tunisians and their musical traditions survive to this day.
“Bound: African Versus African Americans (AVAA),” is a hard-hitting documentary that addresses the unfortunate tension that exists between Africans and African Americans.
“AVAA” uses personal testimonials to expose this rift, then it takes us on a journey through the corridors of African and African American historical experiences as it illuminates the moments that divide and those that bind Africans and African Americans.
Recent migration stories include “The Citizen about Wilson,” whose family was killed during an outbreak of civil war in Guinea-Bissau.
He enters Europe as a political refugee and his main desire is to acquire Hungarian citizenship.
“Otomo” counts as a drama that tells the true story of a West African asylum seeker who physically assaulted an intolerant subway ticket-taker; fled, and became the target of a city-wide manhunt in Stuttgart, Germany.
Organizers said another film, “Tazzeka,” represents a feel-good comedy drama that is an ode to good food and friendship.
It follows young Elias, who learned the secrets of traditional Moroccan cuisine from his grandmother and dreams a becoming a Chef in Paris, France.
Two documentaries explore migration stories in the Afro-Latino community.
“Invisible Color: Black is More Than a Color,” is the latest documentary by the Dean of Afro-Cuban Cinema Sergio Giral.
It investigates the black Cuban exile community in South Florida, since the first wave of political refugees in the 1959 revolutionary aftermath, to today.
The film, “The Valley of the Black Descendants,” follows a group of descendants of enslaved men and women brought from Africa who are organizing the first African census in the history of Chile.
The ADIFF Migration Stories film series opened on Friday, May 31, with a free screening of the drama, “Borders,” by Mostefa Djadjam, which follows six men and a woman on the hazardous journey from Senegal to Morocco in a bid to slip illegally into Europe to escape from the poverty and internecine warfare of Africa.
The ADIFF Migration Film Series takes place at Teachers College, Columbia University – 525 W 120th St. Tickets are $11 and $13. Weekend Pass is $40.
For more information, visit http://www.NYADIFF.org Like this: Like Loading… Related
TOP 10 PROFESSIONAL CATERING SERVICES IN AHMEDABAD GUJRAT
TOP 10 PROFESSIONAL CATERING SERVICES IN AHMEDABAD GUJRAT Food and More….. May 6 If you are planning your wedding caters and you want to serve the best food for your guests on your wedding day. I would suggest Wait for the second and check out the best Professional catering services in Ahmedabad, Gujrat. When you have grinned away at your wedding night and welcomed each visitor that you might, you be able to would likewise be starving and would need to dive into some heavenly nourishment. Grand Cuisines is your go-to caterer.
A. Shagun catering
Shagun Catering was est. 1989, is a catering division of Upper Crust . Our signature catering services are designed to satisfy the demanding culinary needs for meetings, conferences, weddings or events of virtually any size. Each signature catering requirement is unique and hence we offer complete flexibility in creating a menu to suit your event and palate. Our menu covers exotic soups and starters, Mocktails, Indian (Gujarati, Punjabi, Rajasthani, etc.) and international entrees covering Chinese, Italian, Mediterranean, Mexican and Thai with a variety of desserts.
B. Yash Caterers
Established in the year 2005, “Yash Caterers” Ahmedabad (Gujarat), is a reputed and reliable Service Provider Offering Catering Services India for all special occasions like Outdoor Catering Service, Wedding Catering Services, Conferences, Meetings, Formal or Informal Functions, Birthday Celebrations, Engagements Catering Services, etc. Yash Catering specialty in food North Indian Food, South Indian, Mexican, Chinese’s, Bengali Sweets & Dishes.
C. Mann & Salwa
Mann & Salwa is led by a team of seasoned professionals from the catering business and supported by over 40 decades of the JB Group’s foundation in the hospitality industry. Mann & Salwa offer variety of food Pasta Bar, Pizza Bar, Mongolian, Mexican, Lebanese, Japanese, Pan Asian, Oriental, Chinese, Thai, South American, European, Swiss, Teppanyaki, Grill, Wok Bar, Raclette, Spanish, Amritsari, Gujarati, Rajasthani, Peshawari, Dum Pukht & much more.
D. Bhagwati Caterers Private Limited
Bhagwati Caterers Private Limited is a Private incorporated on 10 March 1997. They provide all types of food and catering services at wedding birthday parties and many more. Bhagwati Caterers are into wedding caterers that are based in Ahmedabad. Having 10 years of experience in this industry they have well-trained master chefs who cook delicious cuisines for their clients and guests. Earlier they were into offline business, this year they are expanding their business online. Ensuring to maintain the hygiene level while cooking the food they believe to satisfy everyone with their mouth-watering food. Presenting their dishes in the most unique and creative manner, Bhagwati Caterers is a one-stop shop for getting sumptuous cuisines for your pre-wedding and post-wedding functions.
E. Shankar Mukesh Caterers
Shanker Mukesh Catering Division is managed by a qualified & experienced people engaged in the business of luscious food processing and food preparation business. It caters many items comprising of North Indian, Chinese, Mexican, Rajasthani & Gujarati dishes, Chaat, Sweets, Desserts, Soups, Fruit Juices, Shakes, etc. All these food items are prepared as per our own conventional customs and procedures. We are specializing in outdoor catering for occasions mentioned hereunder. Food Event management, Marriage Function, Delegates of Conferences, Functions in Clubs.
F. Yash Caterers
Established in the year 2005, “Yash Caterers” Ahmedabad (Gujarat), is a reputed and reliable Service Provider Offering Catering Services India for all special occasions like Outdoor Catering Service, Wedding Catering Services, Conferences, Meetings, Formal or Informal Functions, Birthday Celebrations, Engagements Catering Services, etc. Yash Caterers in India is also offering Mandap Decoration services for Party, Wedding & Event celebration. Yash Caterers, today, is amongst the leading vegetarian caterers in Ahmedabad.
G. Somani Caterers
Established in the year 2008, Somani Caterers in Vastrapur, Ahmedabad is an acknowledged catering establishment. They toss fine, locally sourced ingredients and spices to create wholesome multi-cuisine fare. As a competent player in the city, this catering firm caters to all kinds of occasions, be it a corporate event, birthday, private party, a full-scale wedding reception or a charitable event. This eatery can be easily located in Vastrapur, Sandesh Press Road, and Lad Society Road. Undoubtedly it is one of the best caterers in Vastrapur, Ahmedabad.
H. Shankar Mukesh Caterers
Shankar Mukesh Caterers manage by qualified experience persons laving a proven track record in this filed since 1995. The company is managed in a professional way with an adequate organization. The employees of the organization are trained. Shankar Mukesh is engaged in the business of delicious food processing and catering business. It manufactures more than 250 items comprising of North Indian (Punjabi), Chinese, Mexican, Rajasthani-Gujarati dishes, Chaat, Sweets, Desserts, Soups, Fruit Juices, Shakes, etc. All these food items are prepared as per our own traditional customs and procedures.
I. Visamo Caterers & Events
Visamo Restaurant and Caterers. There is no shortage of calm and cheerful places to dine in Ahmedabad but if you are looking for something trendy and elegant you can’t go past Visamo. Visamo’s well — designed landscaping has a warm exotic atmosphere and is filled with the smells of luscious indulgence. This hidden gem has a relaxed elegant vibe and an exquisite mouth-watering menu. Stylish yet unpretentious, Visamo brings the warmth and colors of Mughlai, Chinese and Punjabi cuisine. Serving an extensive selection of the highest standard Visamo also offers takeaway and home delivery service.
J. Bhavani Caterers
Bhavani Caterers is founded by Mr. Bhavanisingh Purohit in the year 2006, after having wide experience of 20 years. In spite of its establishment year, Bhavani Caterers is growing faster. It is now, the family of highly skilled and trained employees. Who can cook over 500+ dishes and can server 10000+ meals per day. Bhavani Caterers can create any and only vegetarian dishes. But it is specialized in Indian (Punjabi, Rajasthani, Gujarati and South Indian), Continental (Chinese, Italian, and Mexican), and Dessert.
Embassies Embrace Fashion as Public Diplomacy Tool
Stephanie Kanowitz, The Washington Diplomat , May 31, 2019 Better known for high tempers than high fashion, Washington, D.C., has seen catwalks pop up in the unlikeliest of places recently: embassies, historic buildings and even the State Department. That’s because people in the diplomatic community are realizing — and relishing — fashion’s role in diplomacy. Much as food, art and sports can say a lot about a nation’s culture, fashion does, too. “There’s tremendous power in what we wear,” said Jan Du Plain, president and chief executive officer of Du Plain Global Enterprises, an international public relations and events company that helped launch Cultural Tourism DC’s Passport DC program. “If one of our high-level women or men wears something that is inappropriate or can be seen as questionable, fashion speaks. When we wear something, it can have such a strong impact on people because we are watching, particularly those that are high up in government.” Du Plain recently worked with Indira Gumarova , wife of Czech Ambassador Hynek Kmoníček, and the Associates of the American Foreign Service Worldwide (AAFSW) to host “Glamour & Diplomacy,” a fashion show at the State Department. The April 9 event featured female ambassadors and ambassadors’ wives wearing ensembles by contemporary designers from around the world. More than a dozen countries and five continents were represented. Three days later, the Embassy of Uzbekistan presented Marhamathon Umarova , founder of the MarU brand and one of the country’s leading fashion designers. She spoke about the evolution of ikat, a textile, and presented her latest collection. “The style and the patterns that they used and the cloth that they created from their own country was fascinating to learn about,” Du Plain said. In March, the embassies of the Czech Republic, Malta and Slovenia hosted “Fashion Night Ignites” featuring several designers, including Burnett New York; Charles & Ron; Dur Doux; Maja Stamol; and Poner. After the show, cocktails and cuisine from each country were served. More than 250 people attended the event at the historic Perry Belmont House. Gumarova — a PR consultant who previously hosted a showcase of designer shoes by Manolo Blahnik, whose father was Czech — had a hand in all three events and said more fashion shows are in the works. She is working with the Alliance Française Washington DC on a program at the French Embassy in September, and she has been approached about doing shows in New York and London. Now is the right time for fashion to take its place in Washington because people are less judgmental of cutting-edge clothing, said Gumarova, founder of the newly formed group Diplomacy & Fashion . “Now with the Trump administration, you actually can wear color, you can wear anything you want and you will be less judged,” Gumarova said. “And also, the money is here. The uber rich people are here and they don’t want to wear the same dress that was already in the magazine, so they start to pay more attention.” While D.C. has traditionally been a fairly conservative city dress-wise — and still is to a large extent — Gumarova said it is an ideal hub for innovative, unconventional fashion given its international character. “Washington is the right place because we have almost 200 embassies and every embassy promotes their culture so why not promote through fashion when they already promote through food or through sport?” Style, Substance and Double Standards The idea of using fashion as a public diplomacy tool has been building for quite some time. Over the years, various D.C. embassies have hosted fashion or jewelry shows to promote their native designers — among them Estonia, Lebanon, the Philippines and Canada, just to name a few. Former Secretary of State John Kerry also recognized the power of fashion. In 2016, he welcomed ambassadors and diplomats from about 80 countries to “Diplomacy by Design,” an event hosted by the U.S. Department of Protocol and ELLE Magazine that highlighted fashion as a diplomatic platform (also see “‘ Diplomacy by Design’ Examines What Clothes Say About Us ” in the December 2016 issue). “The clothes we create, the food we eat, the sports we play and the traditions that we honor are all part of a nation’s identity and therefore an integral part of how countries relate to one another,” Kerry told the audience via video link. “We know that America’s standing in the world isn’t determined solely by political and security policies,” he added. “On many occasions, cultural diplomacy can achieve what traditional diplomacy cannot because it speaks a universal language.” But sometimes that message can get lost in the clothes we wear. Also, with greater freedom in fashion choices comes greater responsibility — and scrutiny, especially for women. Take first lady Melania Trump’s $39 “I really don’t care. Do u?” jacket that she wore in June 2018 to McAllen, Texas, the site of many family separations of illegal immigrants. The media, and many others, had a field day trying to discern whether the former fashion model’s choice held a hidden message. Was it a rebuke of her husband’s immigration crackdown, or a show of support that she didn’t care what his detractors thought? The topic of Melania’s mysterious jacket came up at another discussion on fashion called “ Diplomacy X Design ” sponsored by the Meridian International Center and held the National Museum of Women in the Arts last November. There, Robin Givhan, fashion critic for The Washington Post, said first ladies in particular can send powerful messages via the clothing they wear — but only if there’s a clear strategy behind it. In Melania’s case, however, the message seemed muddled. “I haven’t seen much evidence of Melania Trump having a real, clear message behind her tenure of first lady, thus far,” Meredith Koop , Michelle Obama’s stylist and one of the panelists, said at the discussion. “I hesitate to analyze it because I feel like it gives it too much weight.” Of course, Koop might be a bit biased given her close relationship to Michelle Obama, but there’s no doubt that as first lady, Obama endured her fair share of fashion scrutiny, both positive and negative. Obama worked to highlight emerging American designers and break the mold of staid skirts and suits. She wore everything from striking pink silk suits, to intricately patterned wrap dresses, to bold red off-the-shoulder ball gowns. At the time, even wearing dresses that bared her shoulders and toned arms caused a stir. Looking back, the shock of seeing bare shoulders on a first lady seems quite tame compared to the risqué attire Melania wore as a top model. But as first lady, even Melania has hewed close to tradition, often opting for elegantly restrained, though still eye-catching, gowns reminiscent of Jackie Kennedy’s classic style. But perhaps no other woman in politics has had to navigate the minefield of fashion more than the woman Melania’s husband beat for the presidency. Long before becoming the Democratic presidential candidate in 2016, Hillary Clinton struggled against the fashion microscope she found herself under as first lady in the 1990s. She was often criticized for her bulky, dowdy suits and various hairstyles. Once she entered the presidential race, however, her look evolved to embrace more form-fitting, sleeker suits, although her overall style remained minalimist and unmemorable as she fought to keep the focus on her politics and not her appearance. Clinton’s cautious clothing choices serve as a reminder that in the top echelons of politics, where people take notice of smarts and savvy, clothes are still an afterthought and design shouldn’t serve as a distraction. Yet Clinton is also a prime example of the double fashion standards applied to women, who often feel pressured to look attractive but not too attractive in a professional environment. Givhan agreed that American women tend to sacrifice style for being taken seriously. “There often seems to be a sublimation of the pleasure and delight in fashion in exchange for being perceived as authoritative and powerful.” Vanessa Friedman, writing in a July 2016 piece in The New York Times, said that high-level women often tone down style in favor of substance and “that for a woman to wield power in what was historically a man’s world, she had to pretty much dress like a man — but brighter!” Global Imprint Female political figures continue to play it safe, as evidenced by the bland button-down suits worn by every single female candidate in the current race to become the Democratic presidential nominee. But times are gradually changing as people venture out of their closet comfort zone. And part of that evolution is due to a greater appreciation of fashions from other countries, both traditional and up-and-coming, among Western consumers and designers. American designers are increasingly incorporating elements of signature styles from abroad, such as Indian saris, Japanese kimonos and Nigerian headdresses. This international trend was on full display at the “Glamour & Diplomacy” runway show at the State Department, an event that itself symbolized how far a modestly dressed government city like Washington, D.C., has become. “Let’s face it, when is the last time you had a DJ in the State Department,” joked Czech Ambassador Kmoníček at the show. “Glamour and diplomacy has arrived in Washington, D.C.” said Marie Royce, assistant secretary of state for educational and cultural affairs ,” opening the program to loud cheers. “It’s cutting-edge designs,” she continued. “It’s innovation, it’s entrepreneurship. These are all important values that we promote in the United States and around the world.” “Each costume that these lovely women wore had its own special motif, ethnic in origin and international in style,” Gumarova said, “and each costume recaptures with elegance the modern and sophisticated style of each designer’s respective country.” For example, Arikana Chihombori-Quao, ambassador of the African Union, burst onto the stage donning a yellow robe, with pearl accent jewelry, that represented a Selma design from Ghana. Meanwhile, Changu Newman, wife of the ambassador of Botswana, wore a number designed by Isabel dos Santos, wife of the ambassador of Mozambique, who plans to develop her own fashion line in her home country (also see “ Mozambican Wife, a Former Diplomat, Enters World of High Fashion ” in the May 2019 issue). Other notable models included Hemal Shringla, wife of the Indian ambassador, and Ivonn Szeverényi , wife of the Hungarian ambassador. The dresses and designs spanned from lesser-known labels like Carolina Estefan of Colombia to Roberto Cavalli and Lilly Pulitzer. For countries large and small, breaking into the world of high fashion is critical, both from a financial and cultural standpoint. Today, fashion is a $ 2.4 trillion global industry that employs tens of millions of people. For decades, it was — and still is — dominated by luxury Western fashion houses. But as developing nations such as India and China increasingly enter the middle class and become fashion consumers, the industry is poised for change. It’s also key for countries to export their own brand of fashion to raise awareness of their cultures and growing economies in a globalized world. Gumarova often mentions the struggles that countries face trying to overcome inherent prejudice and stereotypes when it comes to foreign designers, with traditional national attire often overlooked by the mainstream fashion industry. On the opposite end of the spectrum, the trend of cultural appropriation can go too far if it’s not handled carefully. For instance, Canadian Prime Minister Justin Trudeau and his family were ridiculed by Indians after wearing elaborate traditional outfits that the BBC called “ Bollywood-style bling .” Gumarova, speaking at the “Diplomacy X Design” event, said the problem with Trudeau’s attire was that many viewed it as a cheap public relations stunt that didn’t convey authenticity. Audience members pointed out that instead of going all-out like Trudeau did, diplomats can opt for simpler gestures such as wearing the national color of a country as a sign of respect. Fashion Statement It’s these kinds of tricky subtleties that can speak volumes, particularly in the protocol-dictated world of diplomacy, where public interactions and events are carefully orchestrated to avoid any faux pas. “Fashion — what we wear — at [diplomatic] events is a big statement to the other country as well as what we want to represent of our country,” Du Plain said. “Fashion speaks. Fashion has a language all its own.” It makes a statement to others about not only how we feel about ourselves, but how we feel about others — and that we’ve taken the time to dress appropriately, she added. “Diplomacy, for me, is really the art of interacting with others and the art of making others feel comfortable because from the interaction that we have with people, then we can trade with them, then we can talk about the political strife, then we can discuss things of, shall we say, more challenging levels,” Du Plain said. “If the setting is right and the food and the dress and all of that comes together and sets an atmosphere for people to have really good diplomacy … all of that is, I feel, what diplomacy is about.” Gumarova said she frequently fields questions about what to wear to diplomatic events. It can be confusing because countries have different protocols. She noted that “business casual” can mean very different things in two places. For instance, the most popular outfit choice in D.C. for an event that requires “smart casual” attire is a black dress with pearls for women, she said, but in Prague, that means a jacket and high heels or flats. Attendees also have to be mindful about the designer of the clothes they wear to events. “If you go to a Palestinian reception and wear a dress made by a Jewish designer, it can be offensive,” Gumarova pointed out. Additionally, it’s a sign of disrespect to wear gloves in Asia because it impedes handshaking, she noted. “On the diplomatic level, we have to follow diplomatic protocol, but we also want to follow fashion protocol,” Gumarova said. Hats Off to Power of Fashion Fashion and diplomacy aren’t new bedfellows. When Benjamin Franklin traveled to France in 1776 to present his ambassador credentials to King Louis XVI, he wore a fur hat to keep his head warm. The French so admired his “rugged American frontiersman” look that he ordered more hats to wear during his visit. While Franklin choose the hat out of necessity (his head was cold), his choice was a breath of fresh air in a country fed up with the gilded excesses of Marie Antoinette’s court. Fashion has come a long way since Ben Franklin’s time, although fur hats of all varieties remain in vogue today. Moreover, just as Franklin’s hat symbolized a newly independent country’s grit and break with tradition, fashion continues to convey a country’s heritage and values — whether it’s America, Azerbaijan or Argentina — while also serving as a cultural bridge. It’s a jumping off point to help people relate to one another, Du Plain said. Ultimately, that lays the foundation for relationships that can withstand differences when they arise. “I love the idea of people learning about different cultures and countries and therefore when we do, we have more empathy and understanding,” she said. “If we’re ultimately talking about a better world, a perfect world, a peaceful world, it’s going to come from our relationships and our ability to interact with people.” About the Author Stephanie Kanowitz is a contributing writer for The Washington Diplomat. Editorial assistant Samantha Subin contributed to this report. Posted by
The hotel is a new boutique hotel overlooking St. Anthony’s Bay , which is noted for its spectacular sunsets. It is spotlessly clean and the decor is modern and fresh. The rooms are spacious and have a sizeable balcony with a table and chairs. Room facilities include a fridge, telephone, wall mounted tv, room safe and a hairdryer in the en suite bathroom. All rooms have airconditioning and free wifi. Outside there is a small unheated swimming pool and plenty of space for sunbathing on the terrace as well as by the pool.Towels are provided. The restaurant offers a buffet breakfast and lunch and an a la carte dinner, which is somewhat restricted but of good quality. Both in and out door dining are possible and dinner on the terrace watching the sun set is particularly pleasant. For those guests not wishing to dine in the hotel, there are typical fast food restaurants nearby. These range from local Spanish cuisine to authentic Indian. There is also a well stocked Spar grocery outlet and various typical souvenir shops. The hotel is in an elevated position and access is via 20+ steps, but there is an access “road” behind the shops, though it is not obvious. The beach is a short walk from the hotel. For a relaxing, low cost place to stay with friendly service we could not fault it.
Malaysia Food Trip (Malacca and Johor): Top 10 Dishes to Try!
It’s well-known that Malaysia is a foodie’s paradise, and we all know how we’ll all travel far and wide just to get a plate of delicious local dishes. So pack your bags and join me on a road trip to the South of Malaysia as we travel from Melacca to Johor looking for the most authentic Malaysian food we can find!
1. SATAY (BREAKFAST)
Satay for breakfast? Yes, please! Here in the city of Muar, Johor having beef & chicken satay as main breakfast staple is a standard norm. And what better way to enjoy satay than having it alongside my favorite classic Malaysian breakfast items, including nasi lemak, roti baker and tahu lentok to name a few.
The satay here is mildly sweet with a subtle spicy marinade, grilled to juicy tenderness with a bit of char on the edges. Plus, it goes well with their excellent sweet peaunty satay sauce that’s bursting with aromatic spices.
Fun Fact: Did you know that the King of Thailand frequents this place when he is in Johor?
R & H Cafe, Satay Maharani
No 204 Jalan Abdullah, 84000 Muar , Johor
84000 Bandar Maharani, Johor, Malaysia
Facebook: R H-Sate-Maharani-Muar
Hours: 7:30am to 12:30pm (Closed on Friday)
2. MEE REBUS TULANG & GEAR BOX ( Boiled Noodles with Lamb Shank Bone)
Mee Rebus, literally translated as boiled noodles , is a popular dish in Johor. The noodles are literally swimming in a bright thick gravy that mainly consists of mashed sweet potato and dried shrimps then topped with bean sprouts, hard boiled egg and chopped chilies. I prefer to add a tiny squeeze of fresh lemon juice for zest.
But what makes their Mee Rebus so extraordinary? It’s the huge cholesterol-laden lamb shank aka gearbox filled with oh so good bone marrow that you can sip using a straw! This is my fave part!
Restoran ZZ Sup Tulang
Jalan Petri 5/1 Kampung Bahru
80100 Johor Bahru
Telephone: +607 224 0417
3. ONDE-ONDE (Pandan-Flavored Glutinous Rice Balls with Palm Sugar)
Baba Charlie Nyonya Cake produces many delicious types of homemade nyonya kuih (cakes), but they’re specially famous for their chewy onde-onde dessert.
What makes their version of the onde-onde special is that it’s made fresh daily! The yummy dessert consists of a chewy glutinous rice ball (which are green in color from the pandan), coated with shredded coconut and filled with gooey melted palm sugar on each bite!
If you visit their factory near the cafe, you might catch their staff preparing the onde-onde on sight!
What else we loved: Rempah Udang (Glutinous Rice with Spicy Dried Shrimp), Tai Bak (ice cendol), and apam balik durian (durian pancake).
Baba Charlie Nyonya Cafe
631, Jalan Siantan Sek 2
Tel: +606 332 3488
4. OTAK-OTAK or OTAH-OTAH (Fish custard wrapped in banana leaves)
Otak-otak is a popular Malaysian snack filled with steamed and moist fish custard wrapped in banana leaves then grilled over a charcoal fire. The steamed little package is usually a blend of either small chunks of white fish or shrimp flavored with various aromatic herbs, spices, onions and infused with the sweet fragrance of rich coconut milk.
It was complexly delicious, a great snack that I couldn’t stop munching on.
K&Y Frozen Food Enterprise (俊隆乌达)
55-17, Jln Bentayan, Taman Sri Emas,
84000 Muar, Johor, Malaysia
Telephone: +606 954 5517
5. INDIAN FISH HEAD CURRY
Fish head curry is immensely popular in Malaysia. With its Indian origins, it uses the head of a red snapper, semi-stewed in a Kerala-style curry using a combination of various spices and ingredients plus assorted vegetables such as okra and eggplants.
The massive cauldrons of orange-red curry were gorgeous. I loved the rich spices of South India and the tangy flavor of tamarind and the creamy goodness of coconut milk with deliciously tender fish head.
It was so good I ate two large orders! Best paired with steamed rice!
What else we loved: Gobi Manchurian, Chili Squid Fry, Prawn Chili Fry and Madrasi Mutton Masala.
Restaurant Spice Villa
232-250, Jalan Dato Sulaiman
Taman Abad 80250 Johor Bahru
Johor Darul Takzim
6. NASI AMBANG
Experience the unique local culture in the form of traditional food and performance of the “kampung lifestyle” at the Homestay Parit Bugis.
For dinner, prepare to get your hands dirty and dig into the nasi ambeng—a traditional homemade meal popular among Javanese-Malay communities. Our version featured a huge pile of steamed white rice topped with sambal goreng with fried tempeh, chicken stewed in soy sauce and urap. One tray of Nasi Ambang is shared between 4 individuals, so take this opportunity to bond with your fellow guests.
Isn’t this very similar to our version of the boodle fight?
Be charmed by the host’s warm hospitality and cap off the night with a unique Barongan dance, which tells a Javanese-Malay mythical tale of two warriors battling it out to win the princess’ heart.
Homestay Parit Bugis
No.171. Parit No 4 Jalan Yusof
83600 Samerah Batu Pahat
Johor Darul Takzim
Telephone: +601 3774 4244
7. SEASON FRUITS
Fruit lovers rejoice!
Take on an agro educational tour of the farm along with guides on site as they share their expertise on each fruit species. Visitors can enjoy a buffet spread of fresh fruits directly sourced from the plant/tree. The spread includes seasonal fruits as well as pickled mangoes for those wanting something sour.
Tip: Look up which month to visit if you want to try seasonal fruits specially durian.
The resto here also serves up fruit-infused dishes from their ala carte menu (* recommended):
Coconut Juice Seafood Tom Yam*
Shredded Papaya Salad*
Chicken Chop With Passion Fruit Sauce
Fried Calamari dipped in Dragon Fruit Sauce*
Assorted tropical fruit prawns
Assam Pedas Stingray with Passion Fruit
Yong Jack Fruit Masak Lemak
and many more.
Desaru Fruit Farm
81900 Kota Tinggi, Johor
8. PERANAKAN CUISINE
Melaka is a historical city filled with a vast variety of centuries-old cultures. One of the most prominent cultures in Malacca is the Peranakan, also called Baba Nyonya. Nyonya food is a marriage between Chinese cooking techniques and Malay flavors and spices. So expect a kick of spices and flavors in your typical Chinese dishes.
The location of the restaurant is near Jonker Street and the decor is beautiful. You’ll also be happy to know, they are the only restaurant that serves pork!
No. 63 Jalan Tun Tan Cheng Keong
Telephone: +606 288 2885
9. OYSTERS of Muar River
One of Muar’s best-kept secrets is found in an ecological oyster culture zone and oyster research center where you can enjoy delicious wild oysters.
Just a 15-minute ferry ride away from Jeti Tanjung Emas, visitors can learn more about oysters and how they are traditionally caught while sampling the delicacy for $12 a plate with a stunning sunset view by the pier.
We liked the oysters prepared raw with chili vinegar sauce and raw with lemon slices. You can also opt to have it raw with cheese or deep fried.
Tip: Best to reserve the boat and resto in advance.
Oyster Bay Muar
Kampung Parit Setingkat
8400 Muar, Johor
Resto Operating Hours: Tuesday to Sunday- 6pm to 11pm
10. SEAFOOD IN DESARU
Desaru is a coastal resort area in Southeastern Johor popular for its weekend escape for tourists from Singapore and other states who come to enjoy the weekend, attracted by the 25 km stretch of beach, golf courses and Adventure Waterpark.
As a coastal area, Desaru is renowned for its affordable freshly caught seafood. We had dinner at Nelayan Seafood, roughly translated as Fisherman, by the coast that catches the freshest sea harvests from the local stores. Here, we enjoyed the breeze, the view of Desaru coast and the 1-minute walk to reach the shore.
This restaurant offers dishes from freshly caught snappers, groupers, crabs, prawns, lobsters and many others.
Nalayan Seafood Restaurant By The Coast
Tunamaya Beach Resort & Spa
Lot 20 & 21, Sarang Burung, Kg. Mukut,
26800 Pulau Tioman, Pahang, Malaysia
Telephone: +607 766 8888
Live an Awesome Life,
ABI of Team Our Awesome Planet
Disclosure: We were media guests of Tourism Malaysia. I wrote this article with my biases, opinions, and insights.
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