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Top 5 Culinary Trends in 2016

Top 5 Culinary Trends of 2016 twiter-07
Top 5 Culinary Trends of 2016

Industry perspective into culinary habits that will be big this year.

The UAE’s culinary business is experiencing a growth spurt. It is almost as if the industry has somewhat entered its teens when we expected it take some more time. If reports are to be believed, about 20,000 F&B outlets are expected to ‘shroom up by 2020. Such reports are not surprising. Think of UAE as your home kitchen. When more guests turn up, you just make some more food and serve your guests. The numbers of tourists flocking to the UAE sees a healthy year-on-year growth. Hotels are expanding their chains and restaurants. Eatery chains are opening newer outlets in newer malls that grow faster than the palm trees. Stand-alone eateries and food entrepreneurs see this as a growth opportunity to increase their capacity. And so, the country’s kitchen, as it were, is expanding.

UAE is a hotspot of culinary conquests. It is the star attraction. Residents and tourists alike, love eating out and why not! When you can get food from the world in a span of 50 kilometres or thereabouts, food becomes the main attraction. Accessibility to the global palate is easier than getting a visa to go for a holiday. Think Argentinian to Japanese – and all that is available, in full authenticity.

All this has led to a large influx of global culinary masters. Whether starred or yearning to have the Bibendum’s mark of excellence, they all make sure that they have a UAE presence. It could be argued, over some single-origin coffee and focaccia, that the usual map pegs are giving way to opening up in the glittering UAE. Georgio Locatelli, Gary Rhodes, Nobu, Gordon Ramsey, Atul Kochchar, Heinz Beck, Vikas Khanna, Yannick Alleno, Vineet Bhatia and Jamie Oliver are some names that reinforce the belief as high as the Burj that Dubai is quickly becoming a culinary epicentre.

In this Middle East Milan, the melange of such culinary brands helps hotels lure more and newer guests. Global chains are swimming the seas to set shop here like Joe’s Crab Shack did when they opened their 131st store and the 1st overseas restaurant in the Dubai Mall a few months back. I see that the burgeoning food industry has also given rise to the new breed of food journalists or bloggers who are becoming a force to reckon with, Darth Vader notwithstanding. Adding in more gourmet force, digital platforms allow restaurants of all hues and pockets to list and get reviewed – all of this feeding into the big churning bowl of the culinary kingdom in the UAE.

With the last few years being spectacular in this respect, 2016 begins on a happy and hopeful note of newer food experiences and newer entrants into the market. This is an attempt to tap into the top 5 trends of this year.

Top 5 Culinary Trends of 2016#1. RISE OF THE CASUAL SMART DINING
Fine dine does not find favours with many, mainly because it is a starched and stiff affair. These days, people want to go to a restaurant, however posh, to have some good nosh, enjoy the ambience without having to worry about which service fork to use or if their cufflinks are secretly kissing the meat gravy.
Casual Smart Dining restaurants are a sub-niche between the fine dining restaurants and casual dining eateries. The cutlery remains classy while the ambience is slightly more relaxed. Many restaurants are working that extra mile to give value for the dirham spent in eating.

Top 5 Culinary Trends of 2016
Chef Leonardo Maltese

Head chef at the multi-award winning Italian seafood restaurant Bice Mare at Souk Al Bahar, Leonardo Maltese feels “You expect guests in formals to turn up for a fine dine restaurant. But again, you cannot be rude to a patron who may turn up in a hoodie. At Bice Mare, every guest who walks is given the same attention and care so that the experience is memorable and the taste will transport them to the south seas of Italy.”
Can’t argue with that.

Top 5 Culinary Trends of 2016#2. STREET FOOD GOES CHIC Street food has a huge following. After all, it is food that is made for the working class. Look up the cultural history of food and you will see how a certain breed of eateries opened up across the globe that catered to middle class people. It is what is known as the Quick Service Restaurants. Easy to make food that could be consumed on the go became a rage. Restaurant grew in operations due to popularity and less wastage of resources. What is cooked is served and finished. But the hidden hurdle was that of unhealthy food. Deep fried, slathered with fat and preservative laden condiments didn’t help the gastro gizzards of the consumers; not to mention processed meats.
But now, street food has been adopted by the high street. High end restaurants realise the popularity and taste profile of such dishes and have gladly given them a healthy make-over for the discerning diner to savour the taste and yet not compromise on health. Little wonder that Michelin-starred chef Vikas Khanna’s one year old restaurant Junoon at the Shangri-La, Dubai serves up a street food brunch that showcases the length and breadth of Indian street food without the need to have antacids. The eggplant chat is a favourite of mine.
The very vibrant restaurant Nine7One at Oberoi Dubai has dished out the very popular Street Art Brunch that houses global favourites. You could be choosing your tacos one moment, and munching on fish and chips on the next. You could be negotiating your chopsticks over your favourite sushi or dipping into a bowl of Thai noodle soup with ‘everything in it’.
If you prefer some theatrics with your food, then Tresind at Nassima Towers, Dubai is your destination where the shy executive chef Himanshu Saini serves Indian street food in a boisterous manner, replete with liquid nitrogen and chutney gels to suit your dormant artist.
If you are not the sorts to saunter into 5 star properties, then bespoke cafes like The Sum Of Us, snuck into Trade Centre or Tom and Serg, tucked away in Al Quoz could be your preferred haunt to have healthy options of simple and humble street foods. The way I see it, there is going to be more street food that will be elevated to high-wire status by many restaurants in the months to come.

Top 5 Culinary Trends of 2016#3. FOOD ON WHEELS
Calling on the local Favreau. Just last year, local boy Jassim Najjar returned from the US. He was besotted with food trucks, “I’d just graduated and come back with this idea to have my own food truck. I fell in love with them while I was there – obsessed, actually.” Jassim helped his overweight chef brother lose weight and they decided to put it out on the menu of their food truck called f!T!
Food trucks are no longer just a fancy idea and are a trend that is catching on in the region. Most food trucks started out serving just sandwiches and burgers for consumers on the move. Today, more complex dishes are being added. Gourmet food trucks are starting to appear as part of the evolution of the new culinary trend.
Meet the owners of GObai, the brainchild of Cara Davies, woman entrepreneur, and her business partner Kevin Vaz, who decided to transport some Goan street food flavours to the emirate. “Dubai is such a melting pot of flavours, so we couldn’t help but give the food a Dubai twist, but it’s essentially traditional Goan food,” says Cara.
Dubai residents would have seen fancy and funked up food trucks in Emaar Boulevard, JLT Park, Kite Beach or Zabeel Park. Food trucks reach out to food lovers, with diners enjoying their favourite food sitting not in a brick and mortar restaurant but in the setting they choose to.
Cara says, “It is an initial step in opening up the Middle East market to this global phenomenon of food trucks. It will take some time to have this developed to scale the markets in the US or UK, but currently it is a great way to cater to the Dubai foodies.”
With the interest in food trucks, riding the high wave, companies are branching out into 360 degree B2B models where food entrepreneurs can get a truck from under a single roof – designed, fitted out, with licences procured as well.
Food trucks are now beginning to be seen in various events, be it the Art Fair at Saadiyat, Abu Dhabi or the brand new food truck brunch at the Emirates Golf Course, Dubai.
Moral of the story, this mobile model of food is going to catch on like wild-fire with food enthusiasts choosing to put in money in food trucks while restaurant chains see this as a popular model to reach out to patrons and potential customers.
Honk if you want to join in the convoy!

 

Top 5 Culinary Trends of 2016#4. SUPER FOODS LEAGUE
Here is a word that has garbed up as a super-hero in the dietary domain. Nutrient rich food items that are healthy (naturally) and sometimes help medical conditions are called Super Foods. Keeping in mind the first part, can also make a potato a member of this league. To demystify super foods, it is something that helps lose or control weight with some additional features like improving bodily functions. While I do feel that ‘super foods’ is as much a marketing gimmick as Valentine’s Day, I do appreciate the goods that have come on to the table. I bet my last dirham coin that you would have heard of quinoa, blueberries, kale, goji berry, wheatgrass, chia seed and many more.
I see the rise of carefully put together ingredients that are carefully grown, keeping in mind the generally unhealthy standard of living that most of us have. So be it fresh salmon or eggs that give Omega 3, or exotic acai berries or seaweed for that matter, more and more restaurants are dishing out to the latest living demands.
I do not mind it at all, after all cocoa powder is also considered to be a super food!

Top 5 Culinary Trends of 2016#5. MOLECULAR DE-MYSTIFICATION
Herve This may not be too happy knowing that molecular gastronomy is slowly making an exit. Known as the father of molecular gastronomy, Herve had visions of ending world hunger with chemical compounds becoming the ingredients of the future. While most of us may not understand the ‘why’ or ‘what’ behind molecular gastronomy, it is basically changing the physicality (and chemical composition) of food to manipulate taste and texture.
Here is the UAE, we have felt like being on the sets of the Terminator when liquid nitrogen was used to play around with hydration of ingredients. Undoubtedly there is more MG than gimmicky food presentations – it is the careful studying of food texture and presenting it in a form un-thought of. Mint chutney became globules, sorbets became spheres, savoury became mousse, condiments became edible dust and so on. Avant-garde restaurants experiment with the texture of food, replicating it to look like stones etc. It made the chef and artist and scientist.

Top 5 Culinary Trends of 2016
TheCalmDev with Vikas Khanna

Michelin starred chef Vikas Khanna, who runs a successful modern Indian restaurant called Junoon in New York and in Dubai has dabbled with this arm of cooking. However, he sees a change in trends. He states, “It was done over a decade ago. It was very exciting to experiment with food. However, kitchen craft is bending towards cuisine that is simple and organic, in its natural true form. I feel people will ultimately gravitate away from it.”
My recent meeting with one of the most critically acclaimed chefs in Britain, Michelin star chef, who is successfully running Benaras in London and Rang Mahal in Dubai, Atul Kochhar echoes similar sentiments. “I am not sure consumers feel very excited having chemicals put in their food to replicate the taste. As it is the world is fighting a war against additives and harmful chemicals. Not sure, if they are keen to have a chemical powder that tastes like a curry or chocolate on their plate,” feels Kochhar.

Have a delicious 2016!

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What A Load Of CRAB!

Joe's Crab Shack
Joe’s Crab Shack

Home to the best variety of crustaceans, Joe’s Crab Shack has done very well for themselves in the US. 130 across the entire continent is not a feeble feat. And then, for the 131st, they decided to come to the other side of Atlantic and weigh anchor in Dubai. And, are we not happy!

JCS opens in the Dubai Mall, Level 2, right next to the Dubai Aquarium under the aegis of F&B stalwart Sahej Bin Lahej. It is a happy place with a warm and friendly staff, who know their crabs and sharks.

The Shark Bite - innovative drink at JCS
The Shark Bite – innovative drink at JCS

Ask staff for recommendations. And you will end up with something that you will really like. For example, this NatGeo-meets-nightclub drink called Shark Bite. Comes with an angry shark on the side that spills ‘blood’ on the blue waters of your drink. Creative. There is no sarcasm in this; it is creative. And you get to take the shark home.

Monogamous ones can try the Pina Colada and then wait to be surprised with the presentation. No spoilers here. Go there and see it for yourself.

The JCS Menu - this will take time
The JCS Menu – this will take time

The starters can get you soaked in a ‘mer’-ry mood. Try the Great Balls of Fire if you fancy hot and spicy or ask for the Good Old Crab Dip – toasty tacos served with a creamy baked crab dip with pieces of celery to add freshness. This is one starter that could feature in the mains, and I wouldn’t complain. Order 2 if you are a table for 4. Do it.

Grilled Red Snapper in Lobster Sauce
Grilled Red Snapper in Lobster Sauce

For the mains, I went straight for the grilled red snapper in a creamy spinach and lobster sauce! How fancy does that sound! it came with  some crab-infused rice. Pretty much fisherman’s food, minus the cream. The red snapper was fresh. Thank heavens, there is no over-harvesting of hammours here.

King Crab and Lobster - get cracking
King Crab and Lobster – get cracking

If you are in the messy mood, go straight for your bucket of crabs or lobsters. These king crabs or stone crabs are shipped straight from the US; reason being that they are not native to the Arabian Sea ecosystem. In fact, all the sea food is shipped regularly from America and made pan-fresh and served. While your bucket reaches you, you will be readied for battle. An apron will be draped, gloves donned and cracker and zipper handed over as weapons of choice. If you are a new soldier, ask the staff for a happy demonstration. And then you are ready to attack the orange-coloured crustacean army!

Shark eating Campfire S'mores
Shark eating Campfire S’mores

If you are brave enough for desert, try this camp-fire compilation of a chocolate cake slice over digestive biscuits, layered with a bar of Hershey’s chocolate, with marshmallows on top and then torched lightly for colour and effect.

Just one thing, Joe’s Crab Shack changed my childhood memories of loving Sebastian the crab, forever. Now I like crabs more!

#BurpAndBelch meter : 4.5 burps

#5WordfoodReview : What A Load Of Crab

World Food Day

A local online cleaning platform reached out to me regarding increasing awareness about food wastage. They are committed to improving the world around and that includes showing a little more respect to food.

World Food Day Infograph courtesy Helpling
World Food Day Infograph courtesy Helpling. http://www.helpling.ae

To mark World Food Day, that is marked today ie 16 October, Helpling has created an infographic on the scale of food waste in the UAE. Food waste has a huge environmental impact, and can be combatted by every one of us in our own homes. here are a few things that we can all do and help not wasting food.

Shop smart
More often than not, some of the food we buy in the supermarket will spoil before it’s eaten and get thrown away. Even if it’s only a small amount each time, it all adds up. Avoid getting sucked in by food offers you don’t need. And the number one classic piece of advice: never go grocery shopping when you’re hungry!

Use Everything
Keep a mental note of what you have in your fridge or larder. Make your meals that use those ingredients. This will help reduce the amount of food you throw out.  Drying herbs and last them longer. Check out a site like foodgawker for some inspiration.

Store food properly 
Proper storage of certain foods can drastically impact their longevity. You should have a cool and dry cupboard or storage area for any dry, long-life products. Sealable plastic containers, jars with lids, and resealable bags are all ideal for these foods. Choose a container that has adequate space for your produce without allowing too much air inside.

Work that Fridge
Keep your fridge clean and hygienic, and at the right temperature (ideally around 4 degrees Celsius) and your food will stay fresh for longer. Get into the habit of rotating your foods in the fridge each time you shop. Bring items from the back towards the front, as these will have the soonest use-by-dates. This prevents anything from being left at the back and spreading bacteria if it goes off.

Portion Control
Manage what you can eat at home by serving portions that will be tackled well. Serve the same amount of food in smaller plates. It seems like a lot of food and satisfies us ‘visually’.

Do Not Over-Order
We tend to over-order in restaurants. We like seeing food rather than eat it. I will not ask you to remember the horrors of being hungry that many are these days, but refrain from ordering excess. Refuse side orders or French fries that usually get thrown away. The amount of food waste in food courts is monstrously huge.

Reuse, recycle
Many items that you might just toss in the trash once you’ve used them still have life left in them. Take used coffee grounds for example – there are plenty of inventive ways you can use them before they go in the trash. such as keeping your fridge odour-free. You can also use old lemons to disinfect surfaces, or even clean the inside of your fridge.

You could try composting. It’s nature’s way of recycling food waste. Much of what you would have otherwise put in the trash can go on a compost heap. Check out this simple how-to guide on composting from Eartheasy.

Let us try and reduce food waste. A plea not just to households but to restaurants and hotels too.

Food Woes At Joe’s

Dear Joe

How you doin’ buddy? Funny, I don’t know who you are or where you have come from but I understand that you run this restaurant, at multiple places in Dubai. Listen up pal, you have got to do something about your food. I mean, seriously. You have a British and Italian menu that looks to like Jeremy Clarkson got stood up by some Italian car dealer.

Photo wall at Joe's
Photo wall at Joe’s

So, if you have a plush looking place, your food needs to match up. And taste good, more importantly. I mean your food doesn’t match the pictures on the wall. Those are fabulous shots. Can’t say the same for your grub.

First, the “good”s: the sea food soup was tasty and refreshing. The free-range omelettes aux choix was cooked well.

And now, the “not-so-good”s: I clearly asked for lots of mushrooms in my omelette but there hardly were any. Either your garcon has retention problems or you have problems retaining your chef.
The french fries were the cold storage variety. Just like any other fast food chain. And they were stashed on so high, clearly looked like you tried hiding your 4 slices of club sandwich around them. Plating issues, eh?
The salad leaves had some insipid dressing. I mean, don’t dress them if they make no difference with a dressing on.
The pasta with crispy prawns turned out to be fried prawn balls. Okay, I’d still take that but had it not for the tasteless insides of it. There was no seasoning or spices that could have elevated the simple pasta dish.

Now, considering the above, your menu is priced steep. I mean, make me feel good for buying a 20 buck tee-shirt priced at 120 bucks from a high fashion store. Ease my pain, will ya?

Clearly your menu is trying to pay for the  rent at #TheBeachDubai.

You take care, bruh. Call me if you need any help.

Cheers

Dev

#BurpAndBelch meter: 2.5 burps

#5WordFoodReview: I Wont Pay Your Rent


Joe’s Cafe at The Beach Dubai,
Jumeirah Beach Residences 

Weekdays  06:00 AM – 12:00 AM
Weekends  06:00 AM – 01:00 AM

The Man Behind The Fame – Vikas Khanna

Imagine wearing wooden shoes that weigh 8 kilos to straighten misaligned feet. It is perhaps hard to imagine that this boy, bullied at school because of his inability to run, or for that matter, walk properly would go on to become the pied piper of culinary arts and Michelin-starred chef called Vikas Khanna.

Michelin starred chef Vikas Khanna
Michelin starred chef Vikas Khanna

Behind the success and public adulation of being the public figure called Vikas Khanna, lies a resilient, hard-working, disciplined man with a fire in his belly to pursue what his heart desires. Little surprise that his most successful restaurant is called Junoon – translated from Urdu it means obsession or a burning desire.   I sat him down in a book store after hosting his book launch to talk more about him. That was after he had signed my copy of World Flavours – My Favourite Kitchen. During the book launch, I grilled him in front of his fans and he took it all on his chin with his trademark ‘Punjabi’ humour. He is a man of his word. He loved the radio interview that my colleague and I conducted a couple of months back when he ‘booked’ us to host his book launch. When his team got in touch with us did we realise that Vikas means what he says. Looking OnThe story he tells everyone is about him starting his own catering business for small local parties. “Imagine opening up in an alley behind the house! Who would have come?” asks an excited Vikas. He was 17 then. Usually, boys that age are riding motorbikes to impress a local Rapunzel on the balcony or buying pimple cream hiding under a baseball cap. From there to the pristine training kitchens in Paris to owning his own in New York, Vikas is testimony to the adage ‘a burning desire’. He lives in New York, runs restaurants, takes time out for philanthropy, researches on food, writes books, is known in the White House, has fed numerous Hollywood stars and cooked for various charities – Vikas is indeed living the American dream. But more importantly, he stands for the courage to dream. Dream – what you want to do – then set out to get that dream to reality.

Eating out of his hand - Vikas Khanna at launch of World Feast
Eating out of his hand – Vikas Khanna at launch of World Feast

For a celebrity like him has perhaps given more interviews than Gordon Ramsey has used expletives. He is always prepared with an answer. He is a chef extraordinaire – he can have the toughest of audiences eat out of his hand! With his wit, his humour that still stains Punjabi like turmeric on finger nails, his faulty English which he mercilessly hacks at, Vikas can regale you for hours on end with his stories. In this interview, I wanted to talk to the man behind all this; to get a glimpse of that Vikas, who Khanna protects fiercely. After 25 years of being in the kitchen, Vikas is still as nervous as his first time, when he enters the kitchen. “The anxiety of a dish to taste the same each time gnaws at my heart. There is something spiritual about being in a kitchen and preparing food,” he states. Deep inside, Vikas is loyal to taste and food and it is this very quality of his that makes him a star chef!

You can tell my happiness!
You can tell my happiness!

Through all that Vikas Khanna says and does, one thing that shines through is his love for family. Any display of familial love can get this “hottest man alive” all misty-eyed. While recuperating from a back problem in NYC, his team asked him if he wanted anything comforting and he asked for his mum’s ‘methi-aloo’ or potatoes made with fenugreek. “I could kill for that dish any day”, coos the chef. Vikas believed that that dish would heal him up completely. That dish means the life to him! If Vikas Khanna could go back in time and meet Vikas Khanna, age 17, what would be the one thing that he would tell him? Vikas’s eyes wrinkled up in a smile and said, “You were the foundation.” As a teenager, he was not worldly-wise. He didn’t calculate risks! He just did what he wanted. Had he sat down to calculate risks, Vikas wouldn’t have been what he is now and he is thankful to that lanky ‘duffer’ teenager. The glossy chef overtakes once in a while but Khanna was very comfortable talking about various things of his life. He mentioned that he picked up culinary terminology like “a zucchini should be tender but firm” and breaks into a syrupy smile. When asked on the kind of task-master he is in the kitchen – tender and firm or hard and cold – Vikas says, “Oh, you will not believe it but I am very tender with my team.” He has a multi-cultural team in his kitchen who he treats with love and respect. “But I cut-in different ways.” He adds naughtily. When it comes to deadlines, this smiling chef can sure add in some heat!

World Feast by Vikas Khanna
World Feast by Vikas Khanna

A cook book is a cook book is a cook book. In Chef Vikas Khanna’s case, every cook book is a new story that he is waiting to tell all his fans and followers and anybody who cares to listen. Be it the food that grows and is consumed in the Himalayas by mendicants and mountain-dwellers to pan-India recipes that is made during festivities – Vikas picks out a story to tell. No wonder that this kind soul has dedicated the first chapter of his next project called UTSAV, with an invitation price of INR 8,00,000 ie $12,000/-, to transgenders in India. “Nobody cares about that section of society yet no celebration is complete without a song-dance and blessing from them,” narrates Vikas. Food is a ceremony, food is culture and that story must be retold. Imagine the frustration of a child unable to run! Nobody cared about misaligned feet. Like many other problems, this too added to the list of taboo and was kept in within the family. It was not possible to talk about it openly in society. He was called ‘skeleton’ by all his school mates. He only had his parents as his comfort blanket. Vikas braved a very tough and unimaginable childhood. He told himself that he was meant to be something else that the others will never be. Junoon (or burning persevering idea) at that age? Perhaps. When he saw artful gourmet food for the first time, the teen-aged Vikas was moved to tears, “Main inna sona khana aaj tak ni vekhya” (I haven’t ever seen such beautiful food). It is that same man, who now is whipping out works of art that people consume daily. How does he feel? Vikas swallows, puts back his smile and wishes he could see that same 17 year old walk in to his restaurant to see what he is doing now. He’d be proud. Funny that this successful master-chef was once called a jinx – anything that he touched, closed down. End 2006, Khanna was packing up to go back. Restaurants like Purnima, Tandoor Palace, Spice Route of India had all closed down and he didn’t know what to do. Khanna decided to go to Tibet and live there for some time. He is totally taken by the simplicity and spirituality of His Holiness The Dalai Lama so much so that he is writing a book on him! Khanna understood that to be a good chef, he must connect with the root. Otherwise, one is as good as a burger in a fast-food joint. Nobody remembers the taste after one has gobbled it down. Vikas Khanna speaks about food like a maestro speaks about music and you can clearly see the common grounds. The only book that Vikas has read from cover to cover is Jonathan Livingston Seagull by Richard Bach. His brother found the novel in garbage. Vikas read the book and imbibed learnings about life and passion and flight. Training hard makes all the difference. His life is no different than that seagull that was bored of squabbling for daily food and wanted to do something entirely different. While most chefs dream of cooking for royalty and Hollywood stars, Vikas opened his doors for charity through food – Cooking For Life is an initiative that aids various foundations by raising money through food. He gets the food and the chefs and money is raised from various fundraisers right from Amar Jyoti to UNICEF.

Dev with autographed copy of Vikas Khanna's new book
Dev with autographed copy of Vikas Khanna’s new book

“Write me an award like this!” Vikas says, with his eyes flared up with passion. He is a Michelin-starred chef who has picked up numerous awards and will continue doing so. But what he finds most rewarding are the people stories that indicate to him that he is doing the right thing. Like a 90-year old Canadian-Indian who came to Junoon NYC to eat. Vikas was asked to attend to the table as the nonagenarian was all emotional after eating ‘aloo vadey’ or potato croquets. She called for the chef saying that it reminded her of her grand-mother’s cooking! Can there be anything more gratifying than this, asks Vikas. With the interview over, he gets up, gives me a warm hug and walks over to the crowd that welcomes him flash lights and endless selfie requests. Chef Vikas Khanna will never let his audience down. ……………………………………………………………………… Dev J Haldar is the program director of South Asian radio station Suno1024, an academic and a food critic. 

Of Burps and Belches

A lot has been philosophised on burping and belching. Some have postulated on why it is better than their nether cousin. In fact, I noticed a cultural connection about this natural phenomenon in the movie Ben Hur when Ben-Hur had to burp to show courtesy to his host.

In the far East, in China and Japan, it is considered table manners to burp to show how excellent the food was. Not sure if this is what is done in fine dine restaurants there.

Such is the case in a few European and sub-Saharan countries, as well. Burping is a sign of satisfaction. You had your food, and you loved it as well.

In India, burping is as natural as monsoons. You may burp before or after your meal and nobody would really care. Unless your burp sounds like the creaking of an un-oiled iron gate, you are welcome to belch all you want.

There was another aspect to burping when I first held my little one and had to pat him to get him to burp. As a first-time father, I didn’t know what a ‘baby burp’ sounded like, so I did take help from the nurse at hand. Gosh, and the sound that came from my little one tickled me no end. I would wait for him to finish feeding so I could help him burp!

While burping is considered to be courtesy in many places, it is also taken to be a sign of uncivilised, uncouth mannerism. To burp and not to excuse yourself is perhaps a greater sin! In a very strange way, it is considered unfitting of a woman to show her sign of satisfaction!

Whatever (and however) you enjoy your burp, truth is that a burp is a reminder of your last meal. Make it count! 🙂

#Burp&Belch

……………………………………………………

Ode to the Humble Kathi Roll

Most South Asians, especially from the sub-continent, will know the pleasure of sinking their teeth into a hot and juicy ‘kathi’ roll! It is a unique preparation that is something in the middle of a starter and main course. And while on the subject, this needs to stated that the best ‘kathi’ rolls are the ones that are made by the street-side vendors.

Let me into the simplicity of this humble ‘kathi’ roll. A toasted flatbread is the base. No inter-continental cousins like burritos can substitute the flatbread. In India and Pakistan, it is called ‘parantha’. So, while the flatbread is being toasted, an egg is beaten well with some salt and chilly. A splash of oil, throw in the egg emulsion and as soon as you see the egg firming up like an omelette, place the flatbread on the semi-liquid egg. Flip it over, a couple of times and take it off the heat. Chopped onions, salt, pepper, squeeze of lemon and chilly sauce rolled into the egg ‘kathi’ roll. That, my friend, is the quintessential ‘kathi’ roll.

Varieties are also available. Egg. Mutton. Chicken. Egg Mutton. Egg Chicken. Double Egg. Double Egg Chicken. Double Egg Mutton. Here, take the tissue and wipe that drool off. Oh, I haven’t mentioned any vegetarian options as they just simply don’t qualify as a ‘kathi’roll. Apologies, veggies.

I have seen enough of those being made. I can visually tell if a certain roll will be carry the right DNA of a Calcutta ‘kathi’ roll. I have tasted some delectable rolls on the roadsides of Kolkata and Delhi. I know the imposters as well. They never will see me as a repeat customer.

My search for that delicious ‘kathi’ roll took me to Shiraz Golden Restaurant. The name can be a little misleading – it has nothing to do with the Iranian city, or wine. Shiraz in Bur Dubai serves Awadhi food – food that was native to the royal kitchens of the Nawabs of Awadh or Oudh during the British Raj in India, specially during the life and times of Nawab Wajid Ali Shah.  Well, the man certainly had good taste in food. No wonder that those recipes are now a hand-me-down reality for food buffs like me. Shiraz originally opened up in Calcutta, India’s gourmet capital. This is their second and first international outlet.

I need to clarify, that I work on a simple principle when it comes to food. If the simple can me made in a lip-smacking way then the exotic dishes are worthy of a try. And a Kolkata food joint needs to be taste-tested by asking for the ‘kathi’ roll.

As I hungrily tore off the tissue, I could tell that this ‘kathi’ certainly was rich with promise. The first bite in it certified that it was a thorough-bred ‘kathi’ roll. Ah! The pleasure of the crumbly exterior that holds a fluffy egg; wafting with the smell of the green chilly and chilly sauce.

Shiraz certainly passed the ‘kathi’ roll test. And now, for over a year, I have been a regular and a loyal customer; using it as a venue to catch up with friends. And whatever be ordered from the menu – be it the Awadhi biryani, or chicken chaap or the mutton rezala, it all starts with the ‘kathi’ roll!

5 burps on the Burp-o-meter!