Moving Forward....

Friday, January 1, 2016

2015 was a crazy year work wise that made a lot of thing take a back seat. It was also a year that made me realize how lucky I am to have the friends and family that I have...

I am hoping for a more balanced and positive 2016!

Resolutions that I do no hope to break - being grateful and being present.

Resolutions I most likely will- weight loss and being steps!!!

And yes to blog a bit more often.!!

Wishing you all a very very happy and positive New Year!!!

Eatin: Easiest Nachos Ever!

Saturday, June 20, 2015

I love movies....and I would like to pride myself to be a Cinephile...but my list of movies to watch remains endless and no where near complete. Now going to watch a movie usually means three things- movie (of course), trailers (the most important part) and snacks!! Who does not love the buttery, cheesy pop corn or the gooey nachos with a side of candy floss and soda!

Well, coming home famished one evening, I recalled a quick and easy snack a flat mate of mine used to make. These are the easiest and probably ( a bit more healthy) than the nachos you get the cinema. I would highly recommend making these when you have people over for a movie night and they are to die for.

Its quite simple....get a pack a Doritos Tortilla Chips in Nacho Cheese Flavor or even plain Tortilla chips will do.

Create a "pico de gallo" by chopping up an tomato, red onion, black beans and jalapenos (fresh or the ones from jar). Add in salt to taste and some lime juice ( I would skip this step if I were using the jarred jalapenos.

Top the tortilla chips with the pico de gallo. You can top this with spoons of salsa. After that top this off with a mix of mozzarella and sharp cheddar cheese. Go ahead be quite generous with this step.

Pop this into microwave/ oven and bake till the cheese melts.

Eatin: My Favorite Smoothie Recipe Ever - AB&J

Thursday, June 4, 2015

You know you have had a good break/vacation when you are back rested and filled with good memories, positive energy and looking forward to making positive tweaks possible. Bliss!

During the trip, the hotel I was staying in had a juice bar and like clock work for the four days I stayed there, I would order this smoothie. Let me tell you by far the most refreshing and yummy smoothie ever!

I loved it so much that the day after I landed in Dubai, I went and got all the ingredients to make the smoothie. Now my version tastes yum but I cant seem to be able to recreate the taste like the Juice Farm at the Palazzo in Las Vegas. I think this has to do with the fresh almond butter they used in the smoothie.

If you want try to make the smoothie, here is the recipe

1 banana
1 cup strawberries
1/2 cup fresh frozen grapes
Meat of 1/2 coconut ( this is the yummy interior of a fresh coconut)
Coconut water
2-3tbsp of fresh almond butter ( best of luck finding this in Dubai. I used atore bought instead)

Blend all of these ingredients till it is nice and smooth! And enjoy!

Note: its a good meal replacement, mostly breakfast or lunch. Do not have this for dinner!
Coconut meat, in some parts of Dubai cafeterias sell fresh tender coconuts. Ask them to separate the water and meat and give it to you.

Eatin: Tresind - Very India

Wednesday, February 18, 2015

Have any of you ever seen the movie "100 foot journey" or perhaps read the book? An amazing food journey (sorry The Chef did not make my cut).  In the movie the protagonist- an Indian cook curious of French cuisine and flavors takes on his "journey" to learn how to cook French cuisine from the lady who runs the Michelin Star restaurant across the street from his family run restaurant. Eventually, he become a skilled chef where he uses various techniques such as "molecular gastronomy" to create fusion "Indo-French" meals. (I highly recommend checking out the movie- Helen Mirren is brilliant.) While watching the movie, I kept thinking is there anything such as Indian molecular gastronomy ?!?

Fast forward few months later, the name "Tresind" starts popping up on my Twitter and Instagram feeds with the words such as unique,different and molecular gastronomy being used to describe not just the food but the overall "experience". 

Curiosity piqued, I made my way this week to try the restaurant. This was one meal that was truly an experience. I would have never thought that you could marry flavors such as truffles into Indian cuisine - can you just imagine how heavenly that would taste!  I ordered the "vegetarian" tasting menu which was six course meal starting from chaat to soup to salad to kebabs to mains and finally dessert. A bit ambitious but as the sous chef later advised me you need to be a "bit smart" with tasting menus- basically pace yourself.

Let me share the highlights of the meal

The "deconstructed" pani puri- a spoonful of pani gel sprinkled with boondi that you have to throw back like a shot.

Zaatar buns with pindi channa hummus

A minestrone pav bhaji soup

The modernist chaat trolley - this is something you should order even while going a la carte - the way they make it is sheer amusement.

Guloti kebabs with morel mushrooms - truffle infused heaven

For the mains there were three gravies, a dal, a bread basket and kulchas. One of them a papad canoli with kadhi and kachori. The dal is amazing with a smoky aftertaste. The stuffed kulchas with mushrooms that have a hint of truffle.

Now the dessert- my favorite was the "Daulat ki Chaat" - a creamy milk foam with soan papdi and 24K gold. Breaking the notion that Indian desserts need to be heavy and overwhelming.  

And the after meal digestive- mukwaas (mouth refresher)? saunf (fennel seeds)? Nope! Bring in the "Paan" flavored candy floss!

The sous chef Angad stated that they regularly come out with new dishes for patrons to try and if the feedback on the flavors are positive they introduce it in the menu. So, every visit can be different. I really look forward to going back and trying few of the other dishes on the menu. 

I would really recommend this restaurant if you are up for trying something different and unique (there I said it twice over) ;) 

I leave you with this picture of a brilliant execution of flavor and texture? Can anyone guess the flavor? ;) (Hint: Not a fruit)

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