Ooh la la, vive la France, c’est la vie – plus any other linguistic cliché you care to cull from the French dictionary – it’s Bastille Day across the Channel! While Parisians line the Champs-Elysées to watch the traditional 14 Juillet parade , we prefer to celebrate by reminding you of some of our favourite things about the French capital (not including our new France guidebook , and political ardour notwithstanding). In no particular order, our pick of Some of the Best Things in Paris * • Innovation – the French flair for the unusual and quirky is perfectly portrayed by the offbeat decor at Hotel Particulier Montmartre (right). Other good places to investigate Parisian quirk and ensure the revolutionary spirit is alive and well include the Pompidou Centre (check out the shop for modern homewares), L’Institut du Monde Arabe (for incroyable architecture), the Marais (for its independent boutiques and bars), and cult style-store Colette (for avant garde up-and-coming consumer goods).
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Postcard from Paris: long live the revolution!
Generally mutton kheema/minced mutton is used for this recipe. I use chicken mince. Kheema – Pav Ingredients 1 lb chicken mince/kheema, rinsed salt to taste *Grind to a fine paste 7 Kashmiri chilies, soaked in warm water for 4 hrs, drained 1 1/2 cup roughly chopped onion 3-4 cloves garlic 1″ ginger, peeled & chopped 1 tsp turmeric powder 2 tsp Punjabi garam masala (or any garam masala available) Tempering 1 tbsp oil *ground paste 1 tomato, roughly chopped Suggested Accompaniment Laadi Pav Lemon wedges Red onion circles, sprinkled with salt & chaat masala Method 1.
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Kheema Pav
Clockwise from top left: an iron chandelier and iron detailing, glass porrons, Spaniard hottie Penelope Cruz marks the women’s restroom, Spanish tiles, staff tees. metrocurean photos Introducing Spanish pintxos , porrons and ice cold “slushitos” to 14th Street, Estadio will open its doors Tuesday evening. Translation?
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Sneak Peek: Estadio Opens Tuesday
One of the many great things about the Ledbury (yes I know I’m slightly obsessed with the place and do keep going on about it but bear with me) is that despite the fancy-pants multiple-Michelin-starred food and gleaming service you never feel like you’re trespassing in a hallowed temple of gastronomy; eating in the buzzy, spacious room and dealing with the affable staff is easy and comfortable, and the emphasis seems to be on having a good time rather than silently noting the chef’s plating skills.
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Gauthier, Soho
Today there are many opportunities to eat outdoors, but for much of our history it was fairly uncommon. Partly explained by dust and dirt from unpaved roads, even in the 20th century when this had been overcome there were still few outdoor restaurants, particularly with the spread of air-conditioning after World War II. Though impossible to quantify, it’s possible that dining in open air was more in vogue in the late 18th century than in 1960.
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Restaurant-ing al fresco
The Char Koay Teow stall along Siam Road, Penang has gotta be one of the best in town. And a good thing about it is you won’t be charged exorbitantly for a plate of Char Koay Teow – something that is supposed to be cheap and affordable but is fast becoming a gourmet priced food
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Siam Road (Jalan Siam) Charcoal Char Koay Teow
Lon’s grandma Rose loves Chinese food. Her favorite course is soup and her most favorite Chinese soup is Egg Drop Soup. Her doctors want her to lay off the sodium so Lon’s family hasn’t been taking her to the Chinese restaurants she used to frequent; and of course, that made her sad — I think we can all relate to being told not to eat something.
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West Lake Beef Soup
4th July Spicy Honey Garlic Teriyaki BBQ Chicken A few years ago my friend Noel and I started a crazy tradition. It actually started out of pure laziness (as would many traditions I would venture to guess). We wanted to BBQ and grill on the 4th of July but we couldn’t motivate to get the equipment, let alone fight out millions of NYers for the few sacred grilling spots available in the park.
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4th July Spicy Honey Garlic Teriyaki BBQ Chicken
Acquamara has arrived in London, in an exclusive deal with the famous J Sheekey Oyster Bar in Covent Garden. Richard Kirkwood, head chef at J Sheekey, decided to introduce it into the Oyster Bar menu first,and Acquamara founder Andy Inglis was lucky enough to be there, sitting at the bar, watching (and smelling) mussels being cooked in his product, Hebridean seawater, wondering how it was simultaneoulsy possible to feel that he coudn’t have been further away from Berneray, and to feel so close… Sheekey’s is, he decided, the natural home for Acquamara: full of worldly and cosmopolitan people who know and appreciate their food
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Acquamara hits London!
As a working mother, its hard to find the right balance between spending time with your baby and excelling at work! More often than not, it is the latter that suffers, not because you lack ambition, but simply because maternal instincts are so strong they kind of presume priority over everything else:) And though life is full of compromises, it is upto you on how much and in what way you compromise. One thing I try to stick to is feeding home-cooked food to my baby
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Homemade Baby Food Recipes – Stage 2 (7 to 9 months)
This kitchen process is taking a lot longer than expected and we haven’t even started demolition yet! Luckily, I go to my mom’s once a week to get her Chinese recipes, but when I’m home, I’m still using only plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) I didn’t foresee having to keep this up for so long but the challenge has been fun.
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Lemonade by the Glass
Sweat in restaurant kitchens is a very sticky subject. It is hardly appealing to see a chef dripping with seat especially when preparing food. Worse, it is less appetizing when a server sweats tableside.
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Don’t Sweat the Heat in the Kitchen, It’s a Fact of Restaurant Life
The slow movement is very popular in London now. The concept at Terroirs embraces this and reflects Parisian natural wine bars with their emphasis on superb, rarely-seen wines, informal yet informed service, and excellent, hearty food. The charcuterie, cheeses and small plates or tapas make us look forward to a visit but we have to admit we are most looking forward to the desserts: Sicilian lemon posset, Agen prune and armagnac tart and crepes & salted butter caramel have almost become fixtures on the menu.
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Terroirs Wine Bar and Restaurant
Believe it or not, this is my first ever soft opening. Traditionally, through a combination of ignorance and sheer laziness, I was never the first person to hear about new restaurants, and was quite happy to leave that expensive and often painful job to those with thicker skins – and wallets – than my own. That usually meant Dos Hermanos , with their encyclopaedic knowledge of the restaurant trade and endless capacity for disappointment, got there first, which was fine by me
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Redhook, Farringdon
www.shipwrecklandingstjohn.com From Cruz Bay: 104 to 10East 7 miles till Jct 107 South 1.5 miles along Jct 107 Of all the meals on our trip to the US Virgin Islands, Shipwreck Landing was one of my most memorable. It started out with a drive out to the far East end of the Island where we had some nice conch fritters (huge) at Vie’s Snack Shop and then back over the haulover bay for a 2 hour snorkel and kayak tour. Shipwreck Landing Bar Restaurant Live Music St John US Virgin Islands If you want to get away from the tourists at Trunk Bay, this is the place to go
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Shipwreck Landing Bar Restaurant Live Music St John US Virgin Islands
Rolls, even gluten-free rolls, can be delightfully easy if you have one simple tool. A muffin tin. This humble tin, when paired with your favorite yeast dough instead of a quick rising batter, will yield gorgeous rolls with gorgeous crusts if you overlook its muffin-y appearance
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Gluten-free Vegan Onion Sorghum Roll Recipe
The English version of the Indian word Chatni, Chutneys must not to be treated casually! They may seem like humble side dishes or condiments but they can add seroius wow-factor to a meal. Think about it – what would Idlis (steamed South Indian rice cakes) or Dosas (crispy savory South Indian rice pancakes) be without South Indian Coconut Chutney , or Steamed Momos (wontons) be without Sikkimese Tomato Chutney ? You get my drift
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Chutney anyone?
Last weekend, I made my way to the annual Taste of London Festival . Held every year in Regents Park, Taste of London is a celebration of the best gourmet food, Michelin-starred chefs and restaurants the capital has to offer. Luscious vegan cakes at the Global Fusion Bakery With over 40 mini-restaurants, gastronomic delicacies and samples galore, and cooking demonstrations by top chefs such as Heston Blumenthal (his molecular gastronomic creations would make Willy Wonka look like an amateur), Rick Stein, the dishy Tom Aikens and Rachel Allen, it’s like the fashion week of food
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The Taste of London
We recently moved into our new home, in fact, out First Home – Yippeee!! and though things are still scattered all around, I fell happy, excited, and a lot less tense, because instead of dunking every piece of furniture, clothing and equipment in the new place, we took advice from our friends and rented a Self Storage Location that will hold all our stuff until we decide what goes where! I’m sure you have a list of Things to Do before you actually Move.
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Self Storage Locations Are Your Best Friends While Moving!
As a cook, as in all other professions, when you do something long enough, you achieve a kind of zen, a level of contentment that surpasses even the performance of even your best bedmate. And it is not an exclusive feeling that only professional cooks enjoy. On a daily basis anyone who can handle a knife and have good tastebuds and olfactory senses achieves moments of enlightenment at one moment or another
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Philosophy of cooking