Salud!

Sure everybody knows that sangria is not probably the highest grade of wine. After all, it's obtained from the third press, the press that is supposedly unfit for consumption. But if you have tried, what we have tried at Zara, then my dearies, that opinion is just about to change.

With over 15 new starters and different varieties of sangria and cocktails to choose from, this one's a veritable treat. The starters are varied and if you thought that Spain had nothing to offer except the usual paella, sausages and omelettes, then think again. From the delicately flavoured cilantro chicken to the robust chickpea salad, it's a delight all the way. There is also the heavenly grilled chicken with basil mozzarella and tomatoes and the honey garlic prawns, which should feature high on the priority list. And the Spanish have also gone a long way in establishing that it is not only the Swiss who make excellent cheeses. Don't believe us? Then try the manchego cheese platter and your opinion will change faster than you can say moo!

When it comes to the sangria, Zara did, for a brief period did have an extensively crafted Sangria menu which had everything from winter woodiness to tropical tastiness. I really wish they would bring it back though!  However, I do recommend the red wine sangria very very strongly. Two glasses and trust me, I’m a happy child! The white wine sangria is also extremely refreshing, with the wine used having a slightly citrusy, sharp note…that plays off beautifully with the crisp chunks of golden fruit. When it comes to cocktails, the highballs (90 ml of alcohol is used as opposed to 45-60 ml which is the usual measure) such as Long Island Ice tea and Bullfrog are definitely worth a shot!

Though Spain is not particularly known for its vegetarian fare, we are pleasantly surprised with the choice of starters on offer. While the Cajun spiced corn kernels is nothing to shout about, the cheese stuffed jalapeno peppers,, served with chunky salsa is a clear winner. Also worth a mention is the mushrooms in red wine and pimentos. Delicately flavoured with garlic and rosemary, this subtle dish is quite strong in flavour.

When we are talking tapas, can chorizo, beef and tenderloin be far behind? Do try the grilled beef tenderloin with potato mash, which is rare, but rendered to perfection. Another hugely popular dish is the Spanish chorizo and baby potatoes. Robust and rich, this one is full of flavour, spice and all things nice. If you are stuffed to the gills after this fabulous feast, then do not despair. Just wash down your meal with yet another heady glass of sangria, and see the world drift by in slow motion. Salud!

Southern Treasure

There is something magical about Southern Aromas. Maybe it is the beautiful, homestyle Chettinad setting, maybe it is the extremely friendly and courteous stewards, or maybe…it’s the mouth-watering food. Whatever be the reason, it is definitely one of the places to visit, if a south Indian meal is what you’re craving for. With a menu that spans pages, what immediately strikes you is the clarity and precision that have gone into planning the set of choices from the different regions — be it Kerala, Tamil Nadu, Karnataka or Andhra Pradesh.

For starters, try the brilliantly rendered fried fish, kothamalli kozhi or the mutton chukka. The meat is spicy, the flavours just right and the portions, generous. For vegetarians, the mushroom Chettinad hits the right spot. Since the place plays host to a numbers of expats as well, there are some signature dishes on the menu that holds permanent residence on the card. Popular choices include kozhi varutha curry, karuvepelai poondu kozhambu, Chettinad chicken, ulli theeyal and nandu masala. If you are still unable to decide, then do ask for the chef ’s recommendation or the special of the day.

It’s really quite difficult to single out one specific dish that stands out among others because everything on the menu is worth a try at least once. But if a choice has to be made, then go for the Ambur kheema rice, which consists of steamed rice mixed with spices, minced mutton and scrambled egg. Though the dessert choices are limited to the usual paruppu and elaneer payasam, after such an elaborate meal, I wouldn’t blame you entirely if you gave the sweet treats a miss!

A fine way to dine

You’ve been invited to a formal dinner party, but you haven’t a clue what to do? I had the misfortune of attending one and since I didn’t have a clue, I read up and am glad to say I was able to hold my own. Here are a few simple tips: 

In order to master proper dining etiquette, it is important to follow some simple rules that is sure to wow your guests. The use of good table manners is important at any meal, and more so when it comes to fine dining. Make sure that you maintain a good posture, use proper language, and show respect towards your fellow guests.

When using cutlery or silverware, it is important to begin with the outside pieces first and move in as the meal courses progress. Cutlery items should only be used for their intended purpose and should not be interchanged or used throughout the meal. It is important to compliment the host or hostess when possible in a sincere manner that does not come across as simulated flattery. It is okay to say ‘this wine is exceptional’ or ‘this is one of my favourite desserts’ as long as the statement is true.

If you have a special dietary requirement, it should be addressed prior to the meal and not once you have been served. But, you are not obligated to eat something you cannot or do not like. Do not complain about the item that is served to you. It is polite to leave an item on your plate or refuse a second helping or a dessert.

While the proper way to show that you are finished with a salad or entrée is to place your cutlery horizontally across the plate, this is not always the case with other dishes such as small bowls or ice cream cups. The proper way to conduct yourself during the removal of plates and dishes between courses is to sit perfectly still. Don’t try to help as you may just end up making a mess.

If you have initiated the meal or been invited to the meal, you should always thank your dining companion for making the time and effort to join you. It is important to give them your full attention and try to refrain from interrupting the person who is speaking. Pay attention to what they are saying because you would expect the same when you are speaking.

The use of cell phones and pagers during a meal is often frowned upon as an interruption and it’s a sign that you are not willing to devote your full attention to the meal or conversation. If you repeatedly excuse yourself from the table to attend to other matters, companions at the table may feel insulted or offended.

Also, remember that smoking is considered ill-mannered and unless you are offered drinks and a cigarette after dinner, do not take out your pack and light up. Finally, asking for carryout portions is inappropriate when you are a guest. Follow these simple, yet effective rules and you are sure to make the dining experience a fine one.

Oriental Offerings

I have been craving good Chinese food for quite a while now (those of you who have read my status messages on G Talk will know), so when I heard that good ol’ China Town was playing host to the Chinese Food Festival, an ode to the Year of the Rabbit, my mind was made up.

After cajoling the boss and my other colleague, us three super troopers decided to satiate our appetites with some stir-fry, Szechwan magic. (I’m telling you, my lunch break is all I look forward to on a ‘hard(ly) working’ Saturday.) Warmly welcomed in the China Town abode, the three of us got down to business immediately.

Orders placed, the majority of our time was spent sharing office banter, watching glimpses of the Filmfare awards on NDTV (BREAKING NEWS: SRK wins the Best Actor award…sigh! This is what ‘News’ has been reduced to) and generally ruing the fact that we were working on a damn Saturday. And then, slowly but surely, the most delicious looking food arrived in all its glory.

We started with the Mongolian Vegetable Soup, a silky smooth concoction of dark soy and stock, perfectly infused with the fresh, inspired flavours of garlic, ginger and fresh vegetables. The starters comprise of Stir-Fried Szechwan Vegetables, crisp, crunchy vegetables tossed in a ginger and soy reduction, and the wickedly delightful, cotton-cloudesque Chicken Szechwan Dim Sum. Gloriously light, this was by far one of the most cleverly put together dishes simply because of its innovative use of a spicy stuffing as opposed to blanched, insipid meat. 

Main course consisted of the interestingly flavoured Broccoli, Baby Corn and Mushroom in Hunan Sauce, but the real winner was the Crispy Chicken Chilli Oyster Sauce – a perfect combination of crisp chicken shards dunked in a sharp, yet succulent oyster chilli sauce. Combine that with the Lotus Leaf Wrapped Vegetable Fried Rice and soft, stir-fried noodles and ladies and gentlemen, we have a winner!  

Sufficiently stuffed, my colleagues seemed to prefer lolling on the sofas, I was determined to end my already perfect meal on a sweet note. Reluctantly, the two agreed and I squealed in delight as my order of Pineapple Wonton arrived. Crisp, crunchy parcels stuffed with the tangy, golden goodness of luscious pineapple…well what can I say? If this is what the Year of the Rabbit promises to be, then Bugs Bunny is on the top of the list for me!

Cheesy does it!

You remember how I was telling you that I loved cheese? Well, considering I have become more or less a wine drinker now (less calories people, it has nothing to do with being a snob!), I have decided to put together a wine and cheese pairing for the girls sometime soon.

And while I did some research and spoke to a few sommeliers and Maître Fromagers (yeah I know, see these fancy terms I have learnt!), I came to realise how grossly unaware I was about the different types of cheeses that exist in the market.  By the end of my shopping expedition, not only had I tried and tasted everything from Norwegian Gjetost (yate'-ohst) with its magnificent caramel flavour, to something called the Stinking Bishop (this is a type of hard cheese that is made from cow’s milk. It is washed in an alcoholic drink called “Stinking Bishop” which is made from pears. It has a very strong, ripe flavour and smell, but does taste gorgeous).

Now I have to admit while I tend to lean towards more soft cheeses (think Brie, Camembert, Boursault, Brillat Savarin and the like), I have found favour in some delicious hard cheeses like Gospel Green and Cumin Gouda.

Assembling a cheese platter is actually quite simple. Here is how I thought through it:

• Traditionally, a cheese platter should include a variety of cheese, progressing from the very mild to the more pronounced, but tastes vary. So, it’s important to get your basic mix right. This way, you will satisfy everybody’s palate and there will be at least one variety of cheese that will appeal to everybody.
  
• When you head to the supermarket to buy your cheese, always ensure that you taste everything you buy. For instance, feta is a salty cheese and parmesan is dry. However, unless you taste it, you will not know the difference in the flavours and whether or not it is suitable to be served in a cheese platter.
  
• Usually, hard cheeses form the majority of cheese platter, but there are certain exceptions to the rule. Camembert and brie, both soft cheeses, usually find their way to the palate as they are mild and suit most taste buds.
  
• Most common cheese on a platter should include cheddar, smoked gouda, Swiss blue cheese, emmental, gorgonzola, camembert and brie. After you buy the cheese, ensure that you use a wooden board to assemble them. Avoid using metal as this may alter the flavour due to oxidation.
  
• Always remember that cheese tastes best when served at room temperature. Set knives by the cheese plate, ideally one for each cheese. Cheese markers are a fun way to identify the types of cheese you are serving. Provide napkins and small plates. Also, keep aside different types of bread such as rye, multi-grain and a variety of crackers. Always keep a bowl of pitted olives, prunes and fruits, apart from cold cuts. These serve as the perfect accompaniment to the cheese.
  
• Finally, remember to set out the cheese half an hour before serving to ensure that they attain room temperature. This helps bring out the flavours of the cheese.

Remember, a cheese platter doesn’t have to be after dinner! It makes a sensational lunch accompanied by a mixed salad of greens, fresh fruit, crackers, nuts and bread. And what more do you need than a couple of bottles of wine to get the party started? Hic! I’ll drink to that!

Spanish sojourn

There is nothing ordinary about Zara. Not the ambience, not the staff, not the music, not the drinks…and most definitely, not the food. Food, did you hear? Yes, you heard right. While the popular restobar in the city has the crowd ooh-ing and aahing about their delectable, yet affordable cocktails, one service that hasn’t got its due is their delightful food.

Armed with an appetite and a determination to discover more, my colleague and I set off one sunny afternoon to try out the tapas and more at Zara. It’s my friend’s first time here (yes, I know shocking!) and needless to say, she is charmed. “Reminds me of the pubs I used to haunt in the UK,” she quips. I somberly remind her that my club experiences have been limited to the Indian map, but if this is what UK pubs are like…then I’m sure, I will like!

Not wasting any time, we decide to tackle their lunch combos. We pick the sangria as our weapon of choice, a refreshing white one for me and a heady, sweet, red one for her. With crisp, juicy chunks of tropical fruit, the sangria not only soothes my frazzled nerves, but is a revitalising start to the meal. For the starters, our pick is the crumb fried cottage cheese fingers, the Mexican fried spicy chicken wings and the chicken sausages tossed with soy and ginger. While the cheese sticks were simple and subtly flavoured, the sausages were zingy, spicy and complemented our drinks very well. The dipping sauces come in the form of salsa, an interesting spicy mayonnaise and a smooth and piquant tomato sauce.

Slightly stuffed but in the mood for more, the main course brings us to a plethora of choices, but mostly of the Mexican, Spanish, Italian lineage. While the garbanzo beans and mixed vegetables cooked in spicy tomato gravy, reminds me of our very own chhole, the vegetable and bean burrito, passes muster. However, the curried cottage cheese with Alfredo sauce and cheese was a mouth-watering treat, as was the batter fried fish, topped with creamed spinach and cheese.

With no place in our stomachs for even a single morsel more, my friend and I decide to take a rain check on the desserts. However, the next time around, the crepes with orange glaze and ice cream is surely going to be a must have on my list.

The food choices at Zara keeps changing once a month, so as to ensure that the menu is always fresh and updated; something we rarely find at restaurants nowadays. The very healthy portions and affordable prices do not compromise on the quality of the food and this is where the Tapas bar scores way above its counterparts. Salud!

Of wine & wishful thinking!

I love birthdays! And I love them even more so, when it happens to be mine. After a fun-filled New Year vacation in Goa, my friends and I came back, spent, tired and visibly tanned (exactly the opposite of what a vacation is supposed to do for you), and swore off our liquid diet for eternity (ok, who am I kidding?), much to the happiness of my mother and unfortunately, to the dismay of all the watering holes in the city.

Thus, in a bid to get back into shape, all of us have decided to spend the weekends with our aprons and chef hats on, an occasional glass of wine and back-to-back movies. The weekend that went by (Jan 14, 15 &16) saw us do exactly this and more. 

Saturday night started off with some delicious Indian khana in a neighbourhood restaurant (the English Breakfast in Goa had deadened all our taste buds)…replete with platters full of kebabs, dum biryani, pots of creamy , luscious dal, kulfi and more. Ah, bliss!

What then followed was a toast to yours truly as my closest pals ushered in my birthday (I of course acted all melodramatic and surprised as they cut a huge, gargantuan chocolate cake for me as the clock struck twelve). At this point, I have to confess that I am the kind of person who is incapable of people throwing surprises for me – a fact that meets with a lot of ire, yelling and abuse from my friends.

Anyway, night on the terrace with cake, wine and star-gazing over, I then proceeded to spend the day with family and one of my closest friends. My poor mum spent hours slaving in the kitchen cooking a wonderful meal, my aunt made a gorgeous chocolate cake with macerated strawberries and gramps even got me the regular stash of goodies from Grand Sweets. Now isn’t this what birthdays are all about?

Night saw coffee with friends, and then a dreamy, star-gazing night as all of us sat at a rooftop restaurant talking about the value of life (commendable conversation considering we weren’t high!), Mediterranean cruises and the beauty of Goa during the off-season.

Even as the night drew to a close, with my self-proclaimed eventful day coming to an end, I couldn’t help but sing to myself…What a Wonderful World…