Category: cuisine

Le Bistro Du Parc: A french bistro sits pretty in Delhi

The French concept of Terroir is embedded in every brick of the kitchen of Le Bistro Du Parc, a quaint bistro that sits pretty overlooking a park in Defence Colony. Skeeter has struck off another ‘to go’ place on her list by dining at this gem of a bistro. In Paris, everyone has their own favourite bistros where they hop in at ease, select from a limited menu, eat, talk, ponder, proceed. Repeat. The menu changes often and the chefs bank on the availability of fresh, seasonal produce. The basics of a bistro are home-style food, simple drinks like wine, tea and coffee and affordable prices. 
At Le Bistro Du Parc Skeets started her meal with the Organic leak and potato soup (Rs 350 ) with a blob goat cheese and few sprigs of dill. It was picture perfect, temperature perfect and tasted well, perfect! As against an Indian dish where a host of spices come together to lift the main ingredient to another level, in French food, you can get a taste of each ingredient individually.

Moving on to Skeeter’s main course and dessert together, she could not decide which of these stole the show for her. The Vegetable Tagliatelle with carrot mash and basil oil was part of a very pleasant surprise, for it was no pasta, but farm fresh, seasonal, organic, vegetables like carrot, yellow and green zucchini, peeled into strips and plated wonderfully to mimic Tagliatelle, cooked/steamed very lightly to leave the texture crunchy enough for one to bite in. The sweet scented basil oil peeped from between the vegetables to reveal itself and lend flavour to the dish.  Skeeter has never had a healthier dish at a restaurant. The portion size and the quality of this Vegetable Tagliatelle with carrot mash and basil justifies the price tag (Rs 500) absolutely. Skeeter will go back for only this one, on and on. That said, Chef Alexis Gielbaum at Le Bistro Du Parc told Skeeter that they change their menu frequently. So one is likely to go back at Le Bistro Du Parc for a fresh menu and more surprises. It is also commendable to note they have compensated vegetarians (for a limited number of dishes in the already small menu) beautifully by creating star dishes such as the one Skeets mentioned.

The Valrhona chocolate rocher (Rs 350) ended Skeeter’s meal, oh-so-lusciously that she can stay off chocolate for the next six months just thinking of this one. Go grab a bite!
Meal for two: Approx Rs. 1800.
Address: A 57, 58, 59, Moolchand Market, Defence Colony, New Delhi

Artusi Ristorante: An Italian sojourn

If there’s another country whose citizens are as passionate about their regional food as India Skeeter would vote for Italy. Though Italian visa has not been stamped on Skeeter’s passport yet, Italy remains in top five of the travel bucket list. Till then Skeeter keeps satiated by sampling Italian culinary offerings in Delhi. Let us be frank. Skeeter was a wee bit shy trying out Artusi Ristorante simply because Diva is practically next door. Ritu Dalmia introduced Skeeter to Italian food (as she did to most of you Skeety believes) few years ago and Skeeter has NEVER gone beyond Diva. Not a wink.

An invite to sample food by Artusi kept sitting in the inbox. There were heaps and heaps of praises in the social circles. Skeeter was growing restless and finally gave in to the temptation. Artusi is a quaint restaurant with limited covers and welcoming interiors. It features food from Emilia Romagna region in Italy and is named after Pellegrino Artusi, one of the founders of Italian cuisine, who penned the first Pan-Italian Cookbook. The owners are Gurpinder and Oscar Balcon, a well-travelled couple who globetrotted before settling in India. Oscar tells that a lot of the food featured on the Artusi menu is just like his mother would prepare.

One walks into the restaurant through a bar that has a deli corner too. The bar is designed such that one can overlook passers by on the street through a full sized glass wall while enjoying their drink. Very European. The lighting was a bit harsh but it could in no way dampen the experience.
The first thing that would strike one is the freshness of the ingredients used. The Rape e Noci salad came first. Roasted deep red beets, water cress, crunchy and juicy green apple slices and walnuts dressed in goat cheese, finished with croutons and balsamic made for a pretty plate and pleasing palate. Emilia Romagnia happens to be the place where the first Balsamic vinegar was aged. The region is also famous for its Parmesan cheese and Parma ham.

The Tomino came next. An Italian cheese roundel (a very generous portion that) melted over a bruschetta that was drizzled with fragrant truffle oil. There were sauteed mixed mushrooms (Skeeter’s favourite Enoki too!)for company. It was a dish that relied on the star ingredients than anything else and worked very well for Skeeter. By now Skeets was very full but she had to sample the pasta and so she called for a small portion of Paglia e Fieno Aurora. This handmade white and green angel hair pasta was a treat to the eyes and was set in a pink sauce with shallots, mushrooms, tomatoes and cream. Skeeter cannot even begin to write about the freshness of this one. The pasta was al dente and the sauce beautifully complemented its texture. A must try.

The meal ended with Artusi signature dessert which was what pulled Skeeter to this Ristorante in the first place. The Panna Cotta Fichi e Mandorle. Panna Cotta with caramelized figs and fig sauce in a lush pool of caramel and beautiful almond slivers. As Skeeter writes this post she cannot but help think of when she will get another bite of it. Soon, very soon.

Of Ravioli rituals at Olive Culinary Academy

Fifteen student chefs, two buddy chefs and a master chef comprise the Olive Culinary Academy structure. For those of you who dine at Olive (Qutub), the sunshine room aka the Greenhouse has been taken over, length to length and breadth to breadth by the first batch of OCA. This, shall remain in force till the OCA finds a permanent home.

The culinary wizard
The trail blazer of this venture, Chef Saby (Sabyasachi Gorai), is a bundle of nerves these days. As Reeta Skeeter chats with him, Saby mumbles something impromptu, “they pulled off that choco mousse cake well. It did not fall apart. It was not perfect but it was not anywhere near what I was fearing it to be.” Clearly, his mind lies in getting every act being performed at OCA right. Skeeter has an opinion here… The OCA students did a fab job at the chocolate mousse cake. Spearheading a culinary academy with an international accreditation and holding the sessions at the premises of a very successful restaurant is not an easy task. But Chef Saby is not the one who is bogged down easily by anything that revolves around his passion: great food and better service. He shows Skeeter his cellphone and reveals it has not internet connectivity. He has even given up his laptop. He took an added responsibility (of the OCA) and tore away from his life what he deemed not-so-important at that point in time. The ever smiling Chef Noor-Al-Sabah and the gracious Subirendra Nath are among the faculty. 
The students
Skeets was on a self-invited visit to the OCA. She arrived when the lunch preparations were in progress. Every evening the 15 student chefs receive on their email addresses, the menu for the next day. They are given some warning as to what they are expected to do the following day. They can read the recipes, do their research and clear doubts with the buddy chefs or the master chef (Saby). The first batch at OCA come across as a confident lot. After all, they are handpicked by a star, after thorough interview rounds. Only two students who are over age(as per the prospectus limit) have been allowed on board. 
The students are a curious mix. There is Divija who comes across as extremely passionate about her new professional path (she is a lawyer and quit her job to study food); there is Sofya who left her job as a tax accountant in NY, came all the way to India and is exploring food. As Divija and Sofya share their experiences, they are rejoiced to discover Stephen’s stint with a middle-eastern restaurant. Divija is cooking up mid-eastern food for a friend’s’ party and promptly asks Stephen for help with some of the food she wants to make. For Pradeep, it is about refining his skills as he has previously studied at a culinary school. Sahil, who has done his BBA in Marketing to make the parents happy, finally coaxed them to let him persuade his passion. Sagar and Akash are from a culinary background. Infact, Akash dropped his Australian study plans when he heard that he could get an opportunity to learn from and work with Saby (cult following?). Yasir, Mansi and Ananya have just finished school and have found the culinary practicals and academics at OCA as their calling. Girish and Ritu are the exceptions among the young lot and are thrilled at what they have learnt at OCA so far.

Observations
Everything at the Greenhouse at Olive seems to be moving in a rhythmic fashion. There’s no causal banter, there are only jokes around food and more, around errors, if any. There are occasional shout-outs from Saby. No student escapes his hawk eyes. As Saby is talking to some visitors at the academy, he shouts at a student that what he has just thrown was pumpkin pulp that could have otherwise been used to make at least one and a half portions of pumpkin soup. The student gets the point and takes it well. The students are given top notch ingredients to work with and they ought to respect the same. They shout orders at each other. The one receiving the order promptly executes the task. This was an absolute delight to watch as it indicates they have been taught to work as a team and they do a mean job of it as is seen in what came. Skeeter has always regarded ravioli making as a ritual which requires utmost devotion, concentration and skill. She was particularly stupefied at the dexterity the OCA students showed at this skill. 
The Pasta ritual
The course
The students are taught at par with industry standards. Since it is a certificate course, it can be completed faster than an associate or bachelor’s program. The one year course has two modules. Module one consists of theory sessions, pictorial and live demonstrations as well as practical sessions. Module two is a 6 month Paid Internship at branches of Olive countrywide. Whilst, the rest of the desired info is up for grabs at the OCA website, what is of particular interest is the TAKE HOME CHEF concept introduced at the OCA. The students at Olive Culinary Academy will come to your home and rustle up a gourmet dinner for you and your guests, assisted by master chefs and senior chefs.

Olive Culinary Academy,
One Style Mile, Mehrauli, New Delhi.
Mobile:+91 880 011 1279
Landline:+91 (011) 2957 4407
E-mail: chefsaby@oliveculinaryacademy.com
E-mail: subir@oliveculinaryacademy.com
E-mail: noor@oliveculinaryacademy.com

Tea, Snack, Main Course and Dessert

It wasn’t planned. But it happened. And it did good. It rejuvenated two tired souls.
We indulged, feasted, shopped, tattled and were transmuted to two new beings.
Tea, we did not drink, but shopped for. We shopped at Needs, the superb supermarket situated in DLF Phase-IV, Gurgaon. Needs has the most amazing variety a supermarket can house. No wonder it has become my favourite. Below is the picture of the array of teas and biscuits,cookies,shorbreads, they have on offer. I was stupfied by the variety. I still am. I have never ever seen so much variety under one roof in Delhi!!!

Bangkok 9
This cute little eatery (read Thai and Oriental Cafe) is tucked away in a warm little corner of the food court at The Mega City Mall, Gurgaon. We ordered Po-Pia Thod or Thai Spring Rolls for starters. Wrapped in rice sheets and deep fried till golden brown, they are the yummiest crunchies once can have. If I visit Gurgaon and don’t eat the Phad Thai noodles (which we ordered for the Main Course) here I feel like the trip lacked something. This was the reason, that in the midst of the then ongoing Gujjar clashes, when I reached Gurgaon with a plan to have a Greek Pizza, I ended up having Phad Thai noodles at Bangkok 9. Phad Thai noodles, that’s my best bet at Bangkok 9. They are tangy, soft, juicy, crunchy and have My Peanut!!!
AND AND AND more than anything else, Pritika (the one who accompanies me here and everywhere) and Bangkok 9 are the ones behind my resurrected interest in the delicious Thai cuisine. Pritika is the one who told me that Thai food is not all about Coconut (which I truly, deeply hate). So this post would have been meaningless without a mention, a salutation to the duo.
Costa Coffee
And then came the Dessert, ‘Chocolate Travoletta’, a titillating delight that can be sampled at Costa Coffee cafes around the town and beyond. I am not too sure if I spelt the name of the sinful delight right. It costs about 28 INR and is inarguably the best chocolate dessert any cafe can attract me to.