Tag Archives: masterchef

What The Telly Won’t Tell

Pic courtesy: kernelmag.dailydot.com
Pic courtesy: kernelmag.dailydot.com

Food shows have always had an audience. I have watched food shows on TV for as long as I can remember, be it Jiggs Kalra’s forward-thinking show or the hilariously well-seasoned Chef Yan. Years later when I got to be part of a food segment on the telly, it was an eye-opener more than a taste-bud tickler. There are some things about food shows that the telly won’t tell, ever. Let’s peep into what goes into the food shows, of course behind the scenes.

Food is the star and the story
Off late, we see the bulge of TV-ready chefs who love to present their own work. Works best that way. Unless the chef is really handicapped at presenting does one need a presenter. And by presenter I do not mean a lipstick-clad-heel-totting-accent-spewing specimen who could, in real life, burn water while boiling! And that is not a biased but a seen and tested statement. Thankfully things are shifting towards the better. The presenter needs to know and understand food, sometimes its history and most times the process food ingredients go through.

Use, re-use and abuse
No food show can survive if the presenter garnishes the script with hackneyed, boring phrases and epithets that could numb your ear and tongue. It starts with “awesome”, goes on to “amazing” and ends on “absolutely mind-blowing”. The other level of presenters use parboiled phrases like “melt-in-the-mouth”, “flavourful”, “beautiful textures” and “crunchy and juicy”. Sure one can learn this by watching a couple of shows on the tube or reading a few food bloggers.

1 Tablespoon = 3 Tablespoons
Food on some food shows is made not the way it is told. There are various re-takes and that would mean starting all over again or at the stage where it has been left. Many chefs add extra oil, condiments or spices, of course off-camera; including secretly adding MSG (read more here: msg-for-msg). Purely unethical. Incorrect communication. A lot of shows, internationally, have bravely ventured outside of the studio into real surroundings and settings where  “let’s add this since nobody is watching” is not an option.

Food shows on the telly are entertaining as they are informative. You learn about foods in various cultural set-ups and countries, know about celebrity chefs, popular restaurants or food trucks to try-out and feel encouraged to try to make that dish at home. The shows, like the ingredients used, must be true to the taste.

Fingers crossed.

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.

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. 

Master Class with the Master Chefs

It is a tough act to get me out of my personal space on a weekend. But when the subjects are ‘Kings of Kitchen’ and sources of inspiration, it is certainly worth the trouble. And so, on a weekend, 4 boys met up whose lives are ruled by the “F-word” – FOOD.

Moi, Ranveer Brar, Vicky and Vikas Khanna
Moi, Ranveer Brar, Vicky and Vikas Khanna

My colleague and I were delighted to welcome master chefs Ranveer Brar and Michelin-starred Vikas Khanna. Both, tall, dark and handsome with brooding looks. Do not be fooled by that tough, stern exterior; for lurking behind those piercing eyes, bubbles some serious wit and Punjabi humour. Greeting everybody with a Cheshire cat grin was Chef Ranveer Brar, looking very dapper in his ochre trousers and jacket.

Vikas Khanna - working in 2 different time zones
Vikas Khanna – working in 2 different time zones

Vikas walked in clutching his Macbook, almost as if we would confiscate it. He confessed his commitments on both sides of the Atlantic. A stickler for deadlines, Vikas is known to spend a lot of time on his laptop so that he can stay connected with his team, publishers and others that matter.

Vikas Khanna - 2 books in the offing
Vikas Khanna – 2 books in the offing

Of his myriad projects, Vikas is working on 2 books. One, he claims to be the costliest book ever that encapsulates 12 years of his work. And the other is a book that is dedicated to his inspiration, His Holiness The Dalai Lama. As the world leader of peace turns 80, Vikas has posed 80 questions to The Dalai Lama that his fans routed through the chef. Vikas has met His Holiness 16 times.

Because he is Vikas Khanna
Because he is Vikas Khanna

Chef Vikas Khanna is extremely popular on social media. Blame it on his meteoric rise, being labelled the ‘sexiest man’ or the ‘hottest chef’ or the fact that at 43, he still retains his boyish charms and can be called a ‘beeba munda’ in Punjabi. Women swoon at the mere mention of Vikas Khanna. His colleague, Chef Ranveer Brar was quick to point out that the

Ranveer Brar teasing Vikas Khanna
Ranveer Brar teasing Vikas Khanna

number of women on Twitter with Vikas as their display picture is perhaps more than that of Brad Pitt. And their staunch following can only be believed when you try it. Write out a tweet @TheVikasKhanna and watch it go viral! While Ranveer took jabs, Vikas only kept smiling coyly! Here are some quick takes:

Chef Ranveer Brar
Chef Ranveer Brar

Chef Ranveer Brar started a Franco-Asian restaurant in Boston called ‘Banq’. A clever name, if you ask me! Ranveer’s only regret is that he could not cook for his grandmother. As a boy, Ranveer used to ask his sister to hold a make-believe microphone as he would practice ‘hosting’ his TV show watching Chef Sanjeev Kapoor’s TV shows.

Michelin-starred Chef Vikas Khanna
Michelin-starred Chef Vikas Khanna

Vikas Khanna was once asked to smile several times by a 70-year-old woman who thought his smile was similar to her deceased son’s. She lost her son in a car crash. Vikas, thereafter, promised to always smile. If possible, Vikas would love to open up a Tibetan food stall in Dubai. His obvious inspiration comes the land and people that gave him refuge when he lost all his restaurants. Vikas always wanted to open a restaurant in Paris but the process is rather back-breaking. Now with his NY restaurant Junoon opening a branch in Dubai, he seems to have happily settled for ‘marhaba’ than ‘merci’!

The master chefs had us in splits with their witty humour
The master chefs had us in splits with their witty humour

Vikas and Ranveer are happy that a chef is now readily accepted as a profession. Otherwise, people only cared to ask for the chef on 2 occasions – either to complain of excessive salt or to ask where the bathroom is! To hear the madness that enfolded in the studio, listen to the interview podcast here: http://www.suno1024.com/podcast-list/albums/69

Chāt It Up!

Chat. Or Chāt. This simple, 4 letter word, finds a huge resonance in the lives of most South Asians. The first usage would be in English and the second would be in Hindi (or Urdu). Truth is, no Indian or Pakistani, can ever survive without either.

The CHAAT of good times
The CHAAT of good times

This is no occasion to discuss the English meaning, so we steer over to the vernacular connotations of ‘chāt’. Chāt is a culture. It is about the times when people are out, no matter what the barometer reads, to stuff their faces with their favourite chāt. A good chāt goes a long way in cementing relationships, finding new love, downing after-office hunger pangs and getting over boredom. A chāt centre is also a study of brand building – be it in the way the cart owner greets new customers or by giving a little something extra to repeat customers. Remember, your local chāt-waley bhaiyya? You might not remember his name, but you still remember him as chāt-waley bhaiyya! That is branding and recall!

A good chāt can define a person, shop, locality, and city even. If you don’t believe me, as any Indori about their chāt locality called ‘Chhappan’ and brace up to not talk for the next 20 minutes because you are salivating like Garfield in front of canned tuna.

The humble chāt is a tasty mix of flavours and spices, hot and cold textures, sweet and savoury and has many, shall we say, variations to it. A chāt menu can be very exhaustive and more challenging than an agency copy test. For those that know, salivate thinking of aloo tikka chat, papdi chaat, dahi bhalla, gol gappey, sev puri, bhel puri, jhaal moori! It’s just scratching the top, really. In fact nobody has considered it seriously but there is a chāt critic in all South Asians. We are the same commentators who feel that Sachin Tendulkar should have hit the ball a little to the off-side; and the tamarind chutney in the chāt is not tangy enough.

The experience of eating chāt starts long before a loaded plate is handed over. It begins with the customer peering over to see all the ingredients laid out, in invitation. Sorry Subway, move over; we’ve been at it since Adam’s. Then it is the magic of the person who loads up goodies on the plate and sprinkles different masalas with more aplomb than Emiril. Bam! Swirl on some spicy, tangy chutney, throw on some ginger juliennes and there you have it – the perfect plate of chāt.

That modest chāt assumes different hues of taste and flavour as one travels across the length and breadth of India. Newer items get added to the family of chat. Sometimes, popular chāt items get known in 3 or 4 different names. Of course there are epicurean critics who can theorise the difference in anatomy of a Bengali ‘phuchka’ to that of a Punjabi ‘gol-gappe’ over its Western poor cousin ‘pani puri’. So you see, getting together a plate of chāt right, is perhaps, tougher than pleasing Gordon Ramsey. Should you find anybody who can make the perfect chāt, marry the person!

One of the first things I was looking for when I landed in Dubai was a good chāt. My search took long with many trials, re-trials and tribulations. I am listing down the top 5 places where you can get a good chāt.

My recommendations are:

  1. Elco Chat Center in Karama for Pani Puri. Bengali’s might want to drive till the border of Sharjah for some ‘Phuchka’ at Calcutta Fast Food.
  2. Chatori Galli for some North Indian style treats like Papdi Chaat, Raj Kachodi and Jalebi Chaat.
  3. Urban Tadka (Karama / Discovery Gardens) for Bhel Puri, Sev Puri, Ragda Pattice and Pani Puri with Ragda.
  4. Puranmal for Vada Pao, Aloo Bonda.
  5. Bombay Chowpatty for Samosa Chaat, Dahi Bade, Papdi Chaat.

Now, if the desi in you is doing a jig because you are yearning that sunshine back home with street feasts and unending hours of fun while hot cups of ‘chai’ keep arriving along with piping hot samosas and vada paos, then, this is news for you.

The first-ever Masala Food Fair is here. 2 days of desi picnics, street-eats, and restaurant favourites, celebrity-sighting (Raveena Tandon promises to show up – wipe that gravy) and live cooking demo by celebrity chef Sanjeev Kapoor! Save the dates – 20th and 21st of February at Zabeel Park, Dubai. Log on to masala.com/foodfair for more or look up #MasalaFoodFair on Twitter.

You will probably spot me there with a spoon in hand. See you there!

PS: my auto correct has resigned. It couldn’t agree with all the desi street eats thrown in here!

Also featured on Masala Magazine Online: http://www.masala.com/masala-food-fair-special-5-places-in-dubai-that-serve-best-chats-188871.html