Shakti's luxury Himalaya hiking in India's Sikkim province
Shakti’s luxury Himalaya hiking in India’s Sikkim province
Link Comfortable lodgings on the five-night Shakti Sikkim Village Walk.
Shakti lets travellers enjoy hiking the Himalaya without depriving them of creature comforts. It operates in three different venues, from the Alpine forests of Kumaon to the high-altitude moonscapes of Ladakh; my trek winds its way along the subtropical slopes of India’s Sikkim province. Shakti follows the same formula in each area, refurbishing houses in local villages to the level of a comfortable lodge, complete with generous bathrooms and, in most cases, balconies with views across the dramatic landscape. Guests can walk from one house to the next while their bags are transported by car.
There is no set route. “We tailor it for your fitness level and enthusiasm,” Pujan explains. “If one person wants to keep going after lunch, and their partner wants to return to the house, we can do that. If you don’t feel like walking one day and would rather have a cooking lesson, we can do that too.”
Our walks are different every day. We pass through forests of soaring chestnut trees where tiny Himalayan chestnuts litter the ground, through stands of purple-stemmed bamboo and past rhododendron and magnolia trees. We see tiny wild orchids and lush fields of ginger, turmeric and cardamom, the local cash crops, and visit small mountain monasteries and hidden forest shrines. We wander through villages where passionfruit vines and fig trees grow and where every house displays an impressive collection of potted flowers on its front porch. You will now receive updates from Traveller Newsletter Traveller Newsletter
The food is superb, with a different Indian cuisine served up every evening, along with Indian wine (surprisingly palatable) and, on one memorable occasion, fermented red millet beer – sort of like grain-flavoured hot apple cider.
On our first day, I tread hesitantly on the rough paths, particularly when they slope steeply. By the last day of the trip, I am happily clambering along narrow ledges and scrambling up rocky slopes. “Three more days and you’ll be a mountain goat,” Pujan says approvingly. “Come to Ladakh and we’ll make it happen.”
I think I’ll take him up on the offer. Advertisement
Why You Need to Go to Singapore in July: 5 Best Food Events during The Singapore Food Festival
Dan Aragon and Jerome Jocson Photo Editing
Of all the things we love about Singapore, it’s the food that excites us the most. The incredibly multicultural food scene in Singapore seamlessly weaves far-flung regions and cuisines into one sumptuous fabric. Where else can you get chicken rice, nasi lemak, and prata, all under one roof? Every year, Singapore holds an annual food festival to showcase just how diverse the gastronomic scene is in their city-state, and how serious they are about their food.
This 2-week event, known as the Singapore Food Festival , is held every July, making this the best month for foodies to visit Singapore. The 26th edition this year, from July 12 to 28, will feature island-wide events and experiences that will celebrate local culinary stars, and offer foodies the chance to explore innovative cuisines, and uncover more about Singaporean history and food traditions. While the roster seems overwhelming, we’ve shortlisted several events and pocket festivals you have to attend to experience the best of the Singapore Food Festival. STREAT
The marquee event of the Singapore Food Festival, STREAT truly embodies Singapore’s dynamic food scene. Imagine 12 food stations showcasing the best local chefs like renowned MasterChef Asia winner chef Woo Wai Leong from Restaurant ibid and Netflix-featured third-generation chef-owner Wayne Liew from Keng Eng Keng Seafood. The outdoor event, which will take place in the evenings on July 12 and 13 at The Promontory @ Marina Bay, will feature classic Singaporean hawker fare, modern interpretations of Singapore street food classics, and pop-up bars among others. 50 Cents Fest
This incredible event has every right to be popular; from 27 to 28 July, Chinatown Food Street is set to offer an array of tasty heritage street food for as low as 50 cents! This year, visitors will be introduced to various aspects of cuisine of the Chinese dialect group, the Hokkiens, and of course, invited to dig into traditional Hokkien dishes like herbal prawns, braised duck rice and fried black Hokkien mee—a thick noodle dish fried in dark soya sauce that adds a little sweetness to the savoury dish. Singapore Vegan Street Food Crawl
The world is becoming more interested in sustainable, alternative food sources, and this food crawl will showcase just how versatile and delicious vegan food can be—Singapore in particular has a booming vegan street food culture. Uncover the world of vegan food on adventurous tasting trails that will be held across three of Singapore’s iconic cultural precincts (Geylang Serai, Chinatown, and Little India) on July 13, 20, and 27. You’ll get to sample meat-free versions of popular local dishes such as char kway teow and laksa on a History of Taste tour, and have world-famous chendol on a Singapore Shiok trip. Singapore Tea Festival
Tea appreciation has never been a big part of our culture in this country. However, looking at the influx of foreign tea brands into our market (in response to our milk tea craze), there is no doubt that tea has piqued our interest. The Singapore Tea Festival that will be held on July 20 and 21 will focus on all things tea. If you’ve always been confused about the difference between black, white, and red tea when making your order, teapasar is holding a festival in Singapore that will include workshops, masterclasses, and artisanal ware, all for the budding tea connoisseur. Indian Food Festival
Indian food is becoming more and more popular in Manila, with a variety of exotic flavours offered in both high- and low-end restaurants. If you’re intrigued by the rich Indian culinary heritage of Singapore, you would not want to miss out on the Indian Food Festival, which will be taking place from July 19 to 28. This festival includes a food street that will feature over a dozen street carts, each selling local Indian dishes like prata, kebabs and butter chicken for all to enjoy. Be sure to secure a discount voucher on Klook to enjoy 5% off on every food item sold at the booths! Don’t forget to take in the sights of parrot fortune tellers and snake charmers, try out henna art and enjoy film projects—all in the bustling neighbourhood of Little India.
Pamela Cortez Pamela Cortez
Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr .
Celebrate Kaypi Perú at the National Museum of the American Indian
Celebrate Kaypi Perú at the National Museum of the American Indian Free Three-Day Festival Features Traditional Music, Dance and Cuisine WEBWIRE – Tuesday, July 9, 2019
The Smithsonians National Museum of the American Indian and the Embassy of Peru present Kaypi Perú, a festival highlighting the South American nations rich and diverse cultural heritage and traditional arts, Friday, July 26, through Sunday, July 28. Kaypi Perú, which means This is Peru in the indigenous Quechua language, includes various cultural demonstrations such as crafts and arts by Peruvian artisans, music and dance performances, hands-on activities for kids, a film screening, traditional plants and Peruvian cuisine. The festival is free and open to the public.
Throughout the festival, local Peruvian dancers will perform traditional dances representing different Peruvian regions and cultural origins, including dances from the coast (marinera, tondero and vals crillo) and highlands (huaylash, valicha and negrillos), as well as traditional Afro-Peruvian dances (lando, festejo and lavanderas).
Daily from 10 a.m. to 5:30 p.m. in the Potomac Atrium, artisans from various regions of Peru will demonstrate their crafts and arts, a unique opportunity for visitors to purchase traditional and contemporary handmade silver jewelry, ceramics, textiles, metalwork, colorful scarves and shawls, figurines, embroidered fabrics, items made from alpaca wool, wood sculptures and more.
The Mitsitam Native Foods Cafe will have available for purchase a collaborative menu of Peruvian delicacies prepared by the Embassy of Perus chef Elmer Gutiérrez and the museums executive chef Freddie Bitsoie (Diné). There will be demonstration of Pisco, the national spirit of Peru.
On the south side of the museum and at the main entrance, a Peruvian garden is already growing. Visitors can see Peruvian and Andean plants cultivated for food and traditional uses, including several varieties of potatoes, peppers, corn, coffee, guava, agave, quinoa, Peruvian zinnias, beans, epazote, amaranth, cotton, squash, tobacco, cassava, marigolds and stipa (Peruvian feather grass).
As part of the celebration of this festival, on Thursdays throughout July, the museums Cultural Interpreters are offering two special interactive visitor experiences that complement the exhibition The Great Inka Road: Engineering an Empire. The first major bilingual exhibition on the South American civilization, The Great Inka Road explores why the construction of the Inka Road more than 500 years ago stands as one of the worlds greatest engineering feats.
Scaling Up: Vertical Agriculture in the Andes July 11, 18 and 25, 10:30 a.m.noon Location varies. Visitors should check with the Welcome Desk Level 1 Visitors can solve a puzzle to find out how the people of the Inka Empire used microclimates to grow crops in some of the most diverse terrain in the world. This 5-to-10-minute program repeats on demand.
Gallery Tours July 11, 18 and 25, 1:30 p.m. Visitors meet in the Potomac Atrium Level 1 This 45‑minute tour by Cultural Interpreters provides an overview of the museums background and history and a visit The Great Inka Road exhibition.
For more details about the festival and a full schedule of all programs, visit AmericanIndian.si.edu . The public can join the conversation on social media using the hashtags #KaypiPeru and #InkaRoad. About the Museum
In partnership with Native peoples and their allies, the National Museum of the American Indian fosters a richer shared human experience through a more informed understanding of Native peoples. The museum is located on the National Mall at Fourth Street and Independence Avenue S.W. and open every day from 10 a.m. to 5:30 p.m. (closed Dec. 25). Connect with the museum on Facebook , Twitter , Instagram and at AmericanIndian.si.edu .
( Press Release Image: https://photos.webwire.com/prmedia/6/243517/243517-1.jpg )
Air Seychelles to link Israel with Indian Ocean islands by November
Air Seychelles announced Tuesday that it has selected Tel Aviv as its newest destination for non-stop flights, which will begin their operation November 27. By SONIA EPSTEIN An Air Seychelles Airbus A330-243 . (photo credit: FLICKR) X
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For the first time in 20 years, Israelis in search of a seaside-destination for vacation will be able to board direct flights to the cluster of islands in the Indian Ocean known as the Seychelles.Air Seychelles announced Tuesday that it has selected Tel Aviv as its newest destination for non-stop flights, which will begin their operation November 27. New aircraft technology has made the six hour, 20 minute flight economically feasible, and the airline hopes to capitalize on Israel’s geographic link to Europe through an eventual partnership with El-Al. It also hopes to build off the existing tourism relationship between Israel and the Seychelles.Currently, 4,500 Israelis visit the vacation spot each year, and the 115-island archipelago known for its crystal waters and lush forests hopes to increase that number to support an economy heavily reliant on the tourism industry.Air Seychelles stopped running direct flights between Israel and the Seychelles 20 years ago when it proved financially unfeasible. But with the addition of the fuel- and cost-efficient Airbus A320neo to the carrier’s fleet, the journey is once more possible.“While we are a 40-year-old airline, we have one of the youngest fleets,” said Charles Johnson, chief commercial officer of Air Seychelles. With direct flights to Tel Aviv, the Seychelles will be the first country in Africa to operate the A320neo.The flights will depart from Tel Aviv every Wednesday at 11:55 p.m. and arrive in the Seychelles the next morning. They will return to Israel the following week on Wednesday’s at 5:30 p.m., thereby locking in travelers for a week-long getaway.The airline is also promoting connecting flights to Mauritius, known more for its shopping and nightlife than for its beaches, as well as Johannesburg, hoping travelers will spend a few days in Seychelles on their way back.“It’s not just ‘beten gav,’ there,” said Giora Levin, drawing a distinction between a vacation in the Seychelles and a more sedentary getaway.Levin, who conducts tours in the area for Israelis, describes the walking paths filled with indigenous flora and fauna, the prominence of deep-sea fishing and the Creole cuisines that blend fruits, vegetables and seafood from different continents.The travel time to the islands will be reduced by half with the operation of the A320neo this November. The airline was careful to note that kosher food will be available onboard.
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Award-winning chef to open 5th restaurant at Leicester shopping complex
Award-winning chef to open 5th restaurant at Leicester shopping complex Renowned television chef Cyrus Todiwala OBE, best known for appearing on The Incredible Spice Men and BBC1’s Saturday Kitchen, is to open his first restaurant outside of London at Hammerson’s flagship destination Highcross in Leicester. The new location will be Todiwala’s fifth restaurant in total, alongside Café Spice Namasté and Mr Todiwala’s Kitchen. In late August, Todiwala will be launching Tandem, a celebration of authentic Indian cuisine and cocktail mixology located in a picturesque and decorative Grade II listed building in Highcross, in the heart of Leicester city. The decadent restaurant and bar will offer accessible luxury, with the memorable interior taking inspiration from both Portuguese and Goan influences. The heavily anticipated restaurant will seat 150 diners, but the structure and striking interior will allow for an intimate experience with five distinct spaces, including an exclusive chef’s table for executive dining and a stunning rooftop terrace. Tandem will remain true to Todiwala’s Indian routes and beliefs with the menu carefully crafted using traditional Indian cooking techniques and ethically and sustainably sourced British produce, ensuring each dish is fresh and beautifully presented. The unique menu blends traditional flavours that span the Indian subcontinent with ethically sourced, primarily British produce. Having teased the launch on BBC1’s Saturday Kitchen, Todiwala said, “I have always wanted to expand my restaurants outside of London with Tandem having been in the pipeline for a long time and I’m thrilled to bring the vision to life in Leicester. The foodie scene in Leicester is taking flight and we’re excited to launch Tandem in such an exciting and vibrant city.” “Tandem is an exciting concept which offers something different to my other restaurants but takes inspiration from what we know our customers love. It was important to me to fully showcase the beauty of Indian cuisine by using traditional cooking techniques and influences from my personal experience.” Iain Mitchell, UK Commercial Director at Hammerson, said, “The fact that an award-winning chef like Cyrus Todiwala has chosen Highcross for his first site outside of London is a real vote of confidence both in Highcross, and in Leicester as a city. ‘Leicester already has a thriving food and drink scene, and Tandem is going to be a great addition to that. Tandem is exactly the sort of innovative, immersive offer that we are looking for across our portfolio, as we know our customers are looking for unique experiences.” Highcross has already had a number of exciting, high profile restaurant and leisure openings in 2019, including Treetop Adventure Golf and Indian restaurant, Tamatanga.
10 new and upcoming Reno restaurants include 'anteater' café, California sandwich chain
Last Slide Next Slide CONNECT COMMENT EMAIL MORE In what surely must be among the most distinctive moments in Reno restaurant history, a planned Midtown spot is being named for the pangolin, or scaly anteater, a mammal clad in keratin scales that is native to parts of Africa and Southeast Asia. Indian pizza, donuts abounding and the expansion of a Wells Avenue food truck also are among these latest dispatches from the Reno restaurant front. CHICAGO’S PIZZA WITH A TWIST , 1885 S. Virginia St., 775-689-9898 Bishan Singh, owner of India Kabab & Curry, is the franchisee of this restaurant scheduled to open July 8 in the former Flavors of India space at the southern edge of Midtown Reno. The chain, which has locations in California, New York, Virginia and Washington State, is known for its pizza with Indian-inspired toppings like tandoori vegetables or chicken tikka. Another Chicago’s Pizza with a Twist, from a different franchisee, opened this past spring on Clear Acre Lane in North Reno. Buy Photo
The Emerson is set to open in the Martin Crossing building in Midtown Reno with craft cocktails and light bites. (Photo: Johnathan L. Wright/RGJ) THE EMERSON , 955 S. Virginia St. The Emerson bar is taking shape in Martin Crossing, the same Midtown Reno project that also will feature Local Beer Works and Pangolin Café (see below for both), according to public records. The building is at Martin and South Virginia streets. A June 22 Facebook post indicated the bar will debut “in the next few weeks.” According to its website , the Emerson “will offer craft cocktails and light bites in a mid-century-style lounge.” Buy Photo
Land & Ocean steak and seafood house, going into the Summit center in South Reno, has two locations near Sacramento. (Photo: Johnathan L. Wright/RGJ) LAND OCEAN NEW AMERICAN GRILL , in the Summit, 13967 S. Virginia St. Land Ocean, which has a restaurant in Roseville, Calif., and one in nearby Folsom, is coming to the Summit shopping center, in the same cluster that also houses Century Theatres, Bab Café and Burger Me. Buffalo Wild Wings once occupied the space. The Land Ocean company website indicates an August 2019 opening in Reno. The site describes the restaurant as an upscale, casual, modern interpretation of a steak and seafood house”; the site includes menus for the California locations. LOCAL BEER WORKS , 955 S. Virginia St. Chalk another one up for the Martin Crossing project at 955 S. Virginia. The home of the upcoming Emerson also will house Local Beer Works, a craft beer tasting room with classes, events and craft merchandise, according to its business license listing. Ashley Johnson, founder of Local Beer Works, is a beer server certified through the Cicerone program (the beer industry standard); she once worked as a production assistant at Revision Brewing Co. in Sparks.
Pangolin Café, a coffee and confections restaurant planned for Midtown Reno, takes its name from a keratin-scaled mammal native to parts of Africa and Southeast Asia. (Photo: Associated Press) PANGOLIN CAFÉ , 955 S. Virginia St. A business license has been issued for the restaurant, the third establishment in these dispatches in the 955 S. Virginia building. According to the license listing, the “cafe will serve brewed coffee, espresso, tea and confections. The confections will be made on-site.” A building permit for Pangolin Café improvements also has been issued. On July 2, a federal trademark for PANGOLIN was issued to Pangolin Cafe, a Nevada corporation, for goods and services in five different classes, including café and catering services, bakery goods and glassware. THE SANDWICH SPOT , in the South Reno Target center, 6775 Sierra Center Parkway, 775-499-5098 This sandwich chain has about 30 locations across the Sacramento area, the Bay Area and Southern California. The Reno store, the first in Nevada, occupies the same cluster as Pho and Tealeaf Café at the north end of the South Reno Target center. The menu features sandwich standards like chicken salad, ham and roast beef, as well two dozen or so signature sandwiches, including several hot items like a Pastrami Yo Mommi (hot salami, sauerkraut, Swiss, Thousand Island). Buy Photo
Señor Tequilas Mexican Kitchen & Cantina is planned for the old Los Compadres space on East Fourth Street in Reno. (Photo: Johnathan L. Wright/RGJ) SEÑOR TEQUILAS MEXICAN KITCHEN & CANTINA , 1490 E. Fourth St., 775-842-9657 Señor Tequilas is debuting in the old Los Compadres space on East Fourth Street. The business license listing confirms a full-service restaurant with a bar. In 2011, Los Compadres opened a second location on Foothill Road in South Reno, with the original on East Fourth later closing and remaining vacant until work began on Señor Tequilas. Buy Photo
Sprinkle Donuts now is open in a former dry cleaners in the Keystone Square center on Keystone Avenue in Reno. (Photo: Johnathan L. Wright/RGJ) SPRINKLE DONUTS , 475 Keystone Ave., 775-800-4286 Sprinkle Donuts opened in June on Keystone Avenue in the Keystone Square space that once housed a dry cleaners. Dotty’s casino is next door. Sprinkle’s business license listing indicates the shop’s corporate name is Sprinkle Donuts LLC. SPRINKLE DONUTS , in the Mira Loma center, 3304 S. McCarran Blvd. A Sprinkle Donuts also has opened in the former Kona Gold Coffee Co. premises in the shopping center at Mira Loma Way and South McCarran Boulevard. The center also houses Zagol Ethiopian Cuisine and China Empire restaurant. The shop’s business license listing indicates JTA Reno Investment is the corporate name. Public records list Bunthin Chheth as president of JTA and Bunhak Chheth as the managing member of the LLC for the Keystone Sprinkle Donuts. Buy Photo
Tortas Ebenezer, a longtime Wells Avenue food truck and hut, recently took over the former Brothers Barbecue next door on Roberts Street. (Photo: Johnathan L. Wright/RGJ) TORTAS EBENEZER (new dining room), 463 Roberts St., 775-379-8897 For several years, Tortas Ebenezer has operated from a food truck and hut at 555 S. Wells Ave., just north of Roberts Street. A second Ebenezer, a drive-through, opened in 2016 in Sparks, where M&M’s Fish & Chicken Express operated back in the day. Recently, the Wells Avenue Ebenezer took over the old Brothers Barbecue building next door on Roberts Street. There’s plenty of seating in the new spot, something welcome because the original Ebenezer only offers a handful of outdoor tables beneath a tent. Clues to mystery location: Here’s a look inside Shim’s speakeasy in Reno — use our clues to find the location
Vikas Pant appointed as Executive Chef at Pride Plaza Hotel Aerocity, New Delhi
Chef Vikas is an expert in designing and picking international culinary classics and in coupling taste- enhancing drinks with meals.” data-meta-keyword=”, Pride Plaza Hotel Aerocity” data-og-title=”Vikas Pant appointed as Executive Chef at Pride Plaza Hotel Aerocity, New Delhi” data-og-url=”/article/Vikas-Pant-appointed-as-Executive-Chef-at-Pride-Plaza-Hotel-Aerocity-New-Delhi/09-07-2019-173023″ data-og-image=”https://static.businessworld.in/article/article_extra_large_image/1562663059_AZUxOZ_vikas_pant.png”> Vikas Pant appointed as Executive Chef at Pride Plaza Hotel Aerocity, New Delhi Chef Vikas is an expert in designing and picking international culinary classics and in coupling taste- enhancing drinks with meals. ? Print this article Font size – 16 + PRIDE PLAZA Hotel Aerocity, New Delhi announced the appointment of Vikas Pant as Executive Chef. With over 22 years of culinary management expertise, he brings on table the best of innovative practices to the hotels’ diverse culinary scene. A seasoned F&B professional, he will helm the kitchen team and present a refreshing dining experience at the hotel’s flagship restaurants. Mohammad Shoeb, Associate Vice President, Pride Plaza Hotel Aerocity says, “We are delighted to welcome Vikas Pant as our new Executive Chef. He brings a wealth of experience, knowledge, innovative skills and adds new dimensions to the culinary table. We are confident that he will deliver a memorable dining experience to satisfy the taste buds of our discerning patrons from across the world. In his new role, Chef Vikas Pant will oversee the planning, managing and organizing all the food offerings at the hotel” Chef Vikas Pant has an impeccable taste for International and Indian cuisine along with a flair for syncing classical favourites with the latest global trends. He started his career from Hyatt Regency Delhi; he then stepped up and accepted Executive Sous Chef position at Crowne Plaza Gurgaon, Park Hyatt Goa Resort & Spa and Hilton New Delhi. He went on helm some of the finest restaurants at Radisson Blu Greater Noida and Hilton Garden Gurgaon. He has also played a crucial role in the re-opening of many of these properties. Prior to joining Pride Plaza Hotel Aerocity, New Delhi is was the Director of Culinary, The Suryaa, New Delhi. Chef Vikas is an expert in designing and picking international culinary classics and in coupling taste- enhancing drinks with meals. He is also attuned to the latest trends in the culinary world and does frequent revamp of F&B offerings. His strong leadership, leveraging on the importance of teamwork, allows him to head his team for any challenge. Extremely capable, inventive, passionate and self-directed Chef Pant re-looks at his own creation again to make it better. Share this article:
Local Flavors of the Past, Revisited: The Philippine Culinary Heritage Filipino Food Festival at Diamond Hotel’s Corniche with Guest Chef Christopher Carangian
Walk back and retrace the roots of our rich and diverse culinary heritage, one plate at a time…at Corniche.
Corniche at Diamond Hotel takes you on a culinary journey of rediscovery with Philippine Culinary Heritage: A Filipino Food Festival by guest chef Christopher Carangian from June 19 to 30 , 2019 , an epic revival of traditional dishes recreated in a lavish buffet feast. And just like the previous festivals at Diamond Hotel, Corniche reveals even more intricate layers from our flavorful tapestry of local flavors.
I’ve always been impressed by the Filipino food festivals of Corniche, tapping some of the country’s leading chefs in recreating long lost dishes from the past. This year, Chef Christopher Carangian takes you deep into our culinary past with a regional representation of our rich tapestry of flavors (for more on Diamond Hotel’s elegant buffet dining at Corniche, see my earlier posts, Local Flavors Shine at Diamond Hotel’s Filipino Culinary Pride with Chefs Sau del Rosario and Miko Aspiras, Savor the Flavors of the Philippine Archipelago by Chef Myke “Tatung” Sarthou at Corniche , Celebrating the Flavors of May Festivals at Corniche’s Culinaria Filipina with Chefs Myrna Segismundo and Jill Sandique, A Spanish Festival of Flavors: Exquisita Comida Espanola at Corniche with Chef Francisco Javier Coque, Fiesta Sabores de Espanoles: A Spanish Fiesta of Flavors at Diamond Hotel’s Corniche with Chef Edgar Sanuy Barahona, Food News: Diamond Hotel’s Corniche Features Cocina Filipina with Chef Bruce Lim , An All-American Feast at Diamond Hotel’s Corniche with guest chef Christopher Gallaga, Crocs, ‘Roos, and Ostrich: Diamond Hotel’s Flavors of the Land Down Under with Chef Steve Shrimski and All-You-Can-Eat Steaks at Corniche ).
Founder and President of Razorchef Philippines and Punong Heneral of the Culinary Generals of the Philippines, Christopher Carangian’s passion for traditional cuisine shines at the Philippine Culinary Heritage Filipino Food Festival at Corniche. Each rediscovered dish offers not only comforting and rustic flavors, but tales and stories that define our heritage. His extensive travels throughout the country is reflected in the lavish spread of local dishes, tracing the origins of local cuisine with a chronological perspective instead of a regional approach. Last June 21, Chef Christopher Carangian also hosted the special Malolos Congress Wine Dinner at the Diamond Hotel Ballroom recreating the historically accurate feast of 1898. It’s this respect for both history and heritage that adds authenticity to Chef Christopher’s interpretation of local flavors. And you can experience all these at Corniche…
From North Luzon, Chef Christopher brings back the Warik-Warik , a communal dish combining the tender liempo cut from native black pigs with choice offal infused with ginger and aromatics and nutty liver spread. Similar to the Capampangan Sisig and Ilocano Dinakdakan , the Warik-Warik was the highlight of an ancient and traditional ritual performed to gain wisdom from the gods and culminating in a tribal feast. The dish brings textural contrasts and rich flavors with its succulent and juicy pork capped by a lightly crisp outer layer, and the savory richness of the pork is perfectly tempered by the ginger, aromatics and liver for balanced flavors.
The Ciento Quinse from Cavite is a long-forgotten ceremonial dish with seafood, coconut cream, sweet jackfruit and 115 spicy chilis (hence the name) often shared during celebrations. The bountiful combination of shrimps, crabs, mussels and pork is a sign of thanksgiving for the abundance of blessings from the land and sea in a mildly sweet, tart, savory and spicy dish.
Skewered meats of pork and chicken grilled on charcoal is another popular local cooking method, represented by Chef Christopher’s Zapote Inihaw . The subtle sweet notes of the marinade combine with the hints of smoke from the charcoal for a comfortingly familiar dish…
…while the Wak Na Toy sa Makremang Kalabasa draws inspiration from a sweet and savory pork menudo dish sold in the streets of Las Pinas that seemed to apparently disgust many Chinese immigrants as they exclaimed ” Wak Na , Toy ” in rejection. The name stuck, and the dish is now part of local lore and legend, just one of many flavorful stories from our rich culinary heritage.
The shared history with Spain is a major influence in local cuisine, and from the Manila-Acapulco Galleon Trade comes the Carne Asada with thinly sliced and marinated fork-tender grilled beef and onions. Enjoyed by the country’s elite, the clear distinction among the social classes weaves its indelible marks in the origins of our culinary heritage.
From the streets of Davao, the Pastil Rice wrapped in banana leaves offers a satisfying snack or meal on the go with sticky glutinous rice topped with tuna or chicken adobo. The Pastil Rice also pairs well with the local dishes showcased at Corniche.
Throughout the buffet, one can spot local indigenous produce like the Ubi Kinampay (R) from Bohol, a local root crop. I spot an old favorite, the Kinamatisang Baboy Ramo (L), a hearty soup stewed in sweet and tart ripe tomatoes with slabs of wild boar. Sampling the original recipe is quite an experience.
At the Carving Station , Chef Christopher’s Barakong Bibe combines the deep, full-bodied and nutty notes of the local coffee, Kapeng Barako , with the rich, rendered fat of deep-fried duck. The earthy sweetness of the local coffee adds a flavorful layer to the savory duck for another interesting discovery at Corniche.
The highlight of any Filipino feast is always the roasted whole suckling pig…
…and Chef Christopher’s Nilitson na Baboy ni Pigafetta adds that local and festive vibe to the buffet feast. History records reveal a feast with roasted pig in Cebu, documented by Italian scholar Antonio Pigafetta who accompanied Ferdinand Magellan in his voyage around the world. It’s also the first recorded mention of lechon. It’s just fitting that a sumptuous Filipino feast includes a traditional charcoal-roasted whole native black pig at Corniche with its juicy pork and crisp crackling. On different days of the Filipino Food Festival at Corniche, you can enjoy other sumptuous offerings including Chef Christopher’s Adobong Dilaw ni Aguinaldo , Lumpiang Cerdo ni Pepe , Steamed Chicken ni Meong and Adobong Pusit Rice with its daily menu cycle.
For dessert, Chef Christopher offers tempting treats made from indigenous ingredients like the Mini Ensaymada Kinampay (L) and Kinampay Sorbetes (R) sweetened with the local root crop. Not to be missed is the Criollo Sorbetes made with local chocolate with origins traced back to Mexico.
The Criollo, dubbed as the King of Chocolate, can also be enjoyed with Chef Christopher’s Chilled Champorado ng Laong Laan , a traditional breakfast porridge. The use of the finest and freshest local ingredients is evident throughout the buffet spread, including the impressive array of fresh seafood at the Japanese Station …
…with its wide selection of fresh Sashimi …
… Maki , Sushi and seafood rolls in a variety of shapes and colors.
Then, there’s the impressive Cheese Board with its indulgent offerings of fine gourmet cheeses. At Corniche, it’s all about options and variety.
At the Salad Station , one can enjoy fresh and clean flavors with garden-fresh greens or prepared salads like the Kani Mango Salad (L) and the Shiitake and Mushroom Salad (R). You can also enjoy local-inspired salads like the Ensaladang Pako , Atchara , Ensaladang Talong and Ensaladang Mangga .
At the Asian Station , indulge in a variety of authentic noodles dishes…
…including this sumptuous dish with homemade tofu and seafood (if you wish to indulge in a special Chinese feast at Corniche, see my other post, A Chinese Lauriat at Diamond Hotel’s Corniche ).
At the entrance of Corniche, one just can’t miss the Fresh Seafood Station with the day’s freshest catch on ice including succulent Mussels …
…plump Shrimps …
…fresh local Lobsters …
…and Crabs . Have it prepared just the way you like it, draped in chili sauce, fried with salt and pepper, baked with cheese or lightly sauteed with garlic and butter. Seafood is always a highlight at Corniche (for more on the impressive daily seafood offerings of Corniche, see my post, Awesome Lobster Buffet at Diamond Hotel’s Corniche ).
In between bites, have a fresh fruit shake from the bar to cleanse the palate. Corniche also boasts of an authentic Indian Station if you suddenly have a craving for exotic eastern flavors.
For dessert, your options at Corniche are equally impressive. In addition to local desserts like Minukmok , Tinustang Pastillas , Bibingka Bars and Chilled Taho , you can indulge in a variety of intricate pastries like Macarons …
…and elegant cakes…
…and more local favorites inspired by the neighborhood bakery like Pan de Coco and Spanish Bread stuffed with cheese…
…and Bibingkang Malagkit , traditional rice cakes wrapped in banana leaves.
And take your time. There’s no need to rush at Corniche.
Back at the Asian Station , you’ll find even more sweet bites to tempt your palate. It’s a good time to have that freshly brewed cup of coffee or tea at Corniche.
For me, the Halo-Halo Station always caps my feast at Corniche…
…with heaping spoonfuls of preserved fruits, ube and leche flan topped with crushed ice, milk and Ubi Kinampay Ice Cream . And now it’s your turn. Relive and experience traditional local flavors and more with Philippine Culinary Heritage: A Filipino Food Festival by Chef Christopher Carangian at Diamond Hotel’s Corniche from June 19 to 30 , 2019 for only P 2,990 net per person . And here’s even more good news. Guests with a minimum spend of P 5,000 at the Corniche Lunch or Dinner Buffet are entitled to a raffle ticket for a chance to win a 2-night stay in Baguio . Grab your plate and dive deep into our rich culinary heritage and savor the flavors that shaped and defined our national identity, one plate at a time…at Corniche.
Corniche is located at the lobby level of Diamond Hotel, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call (632) 528-3000 local 1121 for inquiries and reservations. You can also email at firstname.lastname@example.org or purchase and book online at onlineshopping.diamondhotel.com
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The Canteen Chettinad table – May 2019 (the Bombay canteen, Kamala mills, mumbai)
Foodies world – If u love ur tastebuds, this is the place to be The Canteen Chettinad table – May 2019 (the Bombay canteen, Kamala mills, mumbai) yummraj Chettinad , India , Mumbai , South Indian Leave a comment
In a NUtshell
A very well planned meal with so many items but did not end up in a situation where one wud feel like bursting out at the end of the meal. The 4 kinds of rasam, the 4 kinds of chutneys were thoughtful & a class apart.
Address & other details: the Bombay canteen
Meal for 2: ₹3200 for veg & 3600 for non veg
Cuisine type : vegetarian & non vegetarian
Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does not have even one featured / sponsored reviews. YUMMRAJ believes in going to a restaurant in anonymity, as a normal guest, experience everything & give a honest account of the same to you.
I rate all the food items & then give a final overall rating which is a simple average of the individual item ratings. What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster
Short description- in case u r in a hurry
Over the last few months we have been to more pop ups in mumbai, than to restaurants. Pop ups happen at people’s homes, cool studios, restaurants & different places. Mostly these r announced on the social media. A booking link is provided. People book seats by pre payment only. Once the seat is booked, usually there is no refund. Sometimes, there is a voucher for future pop ups.
When we heard that The Bombay Canteen is doing a Chettinad menu, we were very excited. Reasons were two –
1. the name ‘Chettinad’ has been heavily bastardised by restaurants across the globe, similar fate as the term ‘roganjosh’. Most people do a uncooked spice & chilly attack on the senses in name of Chettinad food.
2. We visited karaikudi last year & had some brilliant food at chidambara Vilas – a heritage hotel launched by converting a traditional Chettiar mansion. Our memory is still full with the outstanding food that we had there, cooked by the ladies of the village. Read the full story here .
In case of this pop up, I saw this on social media on a Friday morning, while at work. Friday evening when I attempted to book a seat for two, it showed ‘fully sold out’. I called the restaurant assuming it is a tech glitch. The guy resonated the same feeling & said he will call bk. He called bk after 15 minutes to say that ge was pleasantly shocked to tell me that the Sunday launch menu (the largest, signature spread) was actually sold out in a few hours. We had to go back a week later for a smaller spread.
Of the word Chettinad, the most commonly used dish by average to poor restaurants is Chettinad chicken. Thankfully, at the Bombay canteen, there was no Chettinad chicken in the menu.
Overall the food was very good but the food at Chidambara was definitely better. However must say that this was closest to Chettinad food that we had at chidambara – as close as it cud guess in mumbai I guess.
Detailed description – in case u hv the time to njoy reading:
Thengai thuvaiyal (Roasted coconut Chutney) – excellent, even better than at the famous Tamil eateries in matunga mumbai. Rate it 4.5/5
Thakkali thuvaiyal (Slow cooked tomato chutney with tempering) was very different from what is available at some of the best South Indian restaurants in Mumbai. this one had a very interesting smoky flavour the one usually found in Baingan chokha or in the Bihari tomato chokha. Rate it 4.25/5
Daangar was Sweet and Sour chutney with tamarind and potato. again excellent. Rate it 4.25/5
Vellai paniyaram, shallow fried rice pancakes was good – while I shud not comment on a cuisine, this was not my kind of thing. I surely like the steamed paniyarams, idlis etc better. Rate it 3/5
Ravai cutlet (semolina & cheese cubes with fresh coriander) was insanely good. We cud not believe a simple rawa dish, that also with a little bit of cheese cud b so good!!!! Flavours of coriander, perfect taste, soft yet firm texture, perfect temperature – all added to the magic. Rate it 4.5/5
Mulai keerai vadai- crispy pakodas of Lal math & daal was very nice. It was moist, yet crisp on the outer side. Loved the flavours & the taste. Rate it 4/5
after this the curries started coming in. We were served rice with molten flavourful ghee on top.
Milagu kaadai masala – quail in black pepper was excellent. The meat had become soft on cooking & the texture perfect. The masalas looked hot but they were not much hot from chillies, but from pepper. Hence the aftertaste was quite hot. The dark brown spiced dry gravy was textured & really nice. Rate it 4.75/5
Moolai masala -soft cooked bheja with onion & tomatoes had to be ordered a la carte. The bheja was excellent. One of the best goat brains I have had in a decade, till I had another outstanding version at tasallibaqsh. The bheja at The Bombay Canteen was Creamy, soft, yet firm, intense flavor, masalas played along brilliantly. Rate it 4.95/5
Sambhar – daal with loads of vegetables was just so simple & home like. Loved the big chunky vegetables that partially retained their texture & fully retained their shape. Great taste. Licked off every drop. Rate it 4.75/5
Mangai vellam pachidi was raw mango pickle, quite similar to the Bengali aamer chatni (sweet & sour raw mango chutney). Rate it 4/5
Beetroot thayir pachadi was beetroot & curd flavoured with ground mustard. The mustard made a big difference to the taste & flavor. Rate it 4.25/5
Loved the Tamilian rice papad called Appalam. Crisp. Perfectly seasoned.
Milagu kozambu was black pepper & fermented buttermilk chilly curry. Intense taste. Loved the dish. Rate it 4.25/5
Kootu was vegetables cooked with mustard. Loved it. Rate it 4.25/5
Vazhaipoo kozhambu – chickpea coated banana flower in tamarind & onion gravy. This rendition of banana flower was very different than the ones eaten in Bengal , orissa, Assam. Here the distinct flavour of banana flower was lost. Rate it 3/5
Uppu kari was dry cooked mutton with gundu milagai chilly. We liked it on the day of the meal. We re ordered on a later date & super loved it. We licked off every single drop from the plate on day 2. Rate the meal day uppu kari at 4/5. The day 2 was 4.75/5 – difference in sheer execution of same recipe. Considering 4/5 for this post.
There was an option to order nandu kozhambu a la carte but we were too full to order that.
Loved the thayir sadam (curd rice). Rate it 4.5/5
Millagai mandi was okra, garlic, shallots simmered in tamarind & rice broth. Super loved this simple home like dish. The sheer simplicity and balance of taste was incredible. Rate it 4.5/5
We had 4 rasam & all of them were unique yet had some similarity. The flavours of te main ingredient was expressed very well in each. Collectively rate them 4.25/5
Anasi pazham rasam (sweet & hot pineapple broth)
Nandu rasam (pepper flavoured crab broth)
Pepper rasam (traditional pepper flavoured dal broth)
Kozhi rasam (lemon & coriander flavoured chicken broth).
Paal paniyaram rice dumpling , cardamom infused milk & coconut milk was good. It had soft rice dumplings. Coconut milk flavor expressed itself well. However overall it was not as wow as many other dishes in the meal. Rate it 3.5/5
Overall rating of food at Chettinad festival at the Bombay canteen averages out to 4.1/5
Look forward to revisiting the restaurants for more pop ups. Advertisements
Nice place to stay for a short stay of a week at Vizag
This is close to the beach, place to calm and relax. Dakshin restaurant has a good south Indian food though there are other restaurants for Italian, Chinese and other cuisines. Polite and helping staff. Old style design but comfortable. Some modernization in the approach of service, activities would add value to the stay