The Emirates Culinary Guild announces third Virtual Cooking Competition

The Emirates Culinary Guild and USA Poultry and Egg Export Council are launching a Virtual Cooking Competition for GCC Nationals. The competition has launched and registration will be open until September 2, midnight. 

In the competition, there will be four different categories where US Chicken and Turkey will be used. Competitors will create either a video or their favorite recipe and photo of the dish using the ingredients and are encouraged to produce their country’s traditional eats.

For More Information Click Below :

www.hotelnewsme.com/news/the-emirates-culinary-guild-announces-third-virtual-cooking-competition/

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Zurich based F&B veteran launches support fund for Indian Hospitality Employees

Considering the limited support available for hospitality workers in India following the COVID- 19 pandemic, Zurich based Michael Butler, former corporate director of food and beverage for Europe and India at Hyatt Hotels Corporation has decided to start a fund to support hospitality employees living in India.

Butler is asking for support from anyone across the globe who would like to contribute by donating what they can afford.

Starting from July 20, spread across several days, Butler will also walk 265 km from Zurich to Geneva, wearing a chef coat to show solidarity and support for the hospitality colleagues. He believes this will help raise more awareness and generate contributions for those who are in need.

"Remember, India does not have furloughs or the social security department that provides income or stimulus checks from the government," said Butler, describing his initiative on his LinkedIn page.
He said India has been very close to his heart for many reasons and he has been fortunate to have been able to work with great minds in the field of hospitality in the country.

"I have seen and read various news articles and guest sentiment reports. I came across one that had mentioned many restaurants and hotels have been forced to close again with the risk of 30% of them being shut permanently. I started to make my own enquiries and could see that the Indian Hospitality workers were running out of money."

Butler said he then came up with the idea of walking from Zurich to Geneva. "I hope that through this initiative, we can support many Indian hospitality workers who have lost their jobs – I am hoping we can demonstrate that globally we can get through tough times together and show that hospitality is an industry where people can pull together to help others colleagues who are going through tough times.”

The fund has been set up online and the process will entail the requesting employee submitting an email with an attachment of their relieving letters from past employers. Preference would be given to non-management workers and those who were laid off the earliest. Butler said he will also validate the claims with local support teams to ensure the neediest and deserving ones get support at the earliest.

He has also created the F&B support forum group on LinkedIn and will also seek the support from the forum members to validate the requests for aid and help generate some funds. Based on the application requests, Butler will work with the local support teams to validate the requests and will grant the aid to employees who have been out of a job for the longest time owing to the pandemic and those who will benefit the most from the aid amount. In cases where there are multiple earning members in the same family, the fund will support the ones who are single earners.

The fund has been created in late June, and Butler will officially launch it through the walk on July 20.
The status of the fund collection can be seen in real-time. Those interested can also donate through Paypal.

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Bvlgari Is Opening a New Luxury Hotel in Rome in 2022

The Italian luxury brand has just announced plans for a brand new hotel in Rome, which is scheduled to open in 2022.

Italian architectural firm Antonio Citterio Patricia Viel will be in charge of both the architecture and the interior design and guests should expect a hefty dose of high-end luxury. 

Bvlgari already has six luxury hotels in Milan, London, Bali, Beijing, Dubai, and Shanghai, but will also be expanding to Paris, Moscow, Tokyo and, of course, Rome between 2020 and 2022.

For More Information Click Below:

robbreport.com/travel/hotels/bvlgari-opening-new-luxury-hotel-in-rome-2933499/

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Chef Ananda Solomon: I believe if the food is good, the croowds will return

Chef Ananda Solomon, the force behind what was the city’s first authentic Thai Restaurant, announced the launch of his own property in February. Of course, your diarist had told you all about it in January.

Solomon used the past months to train his delivery team online and, at the end of June, he finally did return to the cooking station of his 4,000 sq ft property to offer deliveries across the city.

For More Information Click Below :

mumbaimirror.indiatimes.com/opinion/the-informer/chef-ananda-solomon-i-believe-if-the-food-is-good-the-crowds-will-return/articleshow/76867478.cms




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8 questions about plant-based foods with a NAIT research Chef

Plant-based food workshop part of NAIT’s community engagement series

When an Edmonton Food Company tapped Maynard Kolskog (Cooking ’82) to create a vegan egg product that could replicate the delicate texture and flavors of a French omelet, he thought it “shouldn’t be a big deal.”

The certified research chef with NAIT’s Centre for Culinary Innovation has made cheeses from oats, lattes with pea milk, and soft-serve ice cream with aquafaba, a type of bean liquid (more about that later).

A soft scramble made of plants? Why not?

“Boy, was I wrong,” says Kolskog. As product innovation challenges go, “This has been probably one of the most frustrating, rewarding … it’s constant problem-solving.”

There’s no shortage of plant-based egg alternatives that can be used in vegan baking. But when it comes to preparing one that looks, tastes, and feels like a cooked egg, Kolskog is unaware of a product that’s available in Canada.

He initially turned to mung bean protein to try to replicate the soft curds of eggs. It didn’t work. After that, he tried gellan gum, an artificial fiber created by bacteria found in lactose. It lacked stability. That’s when he turned to buffers, a food additive often used to alter the acidity of foods.

He found some success but every tweak and addition meant going “back to the drawing board,” he says, trying to solve new problems and create a product that’s not just a meat or egg substitute but actually tastes good.

“I’m a certified research chef but really, right to the core, I’m a chef. That’s what we’re always looking at.”

Kolskog shared insight into his experimental creations as part of a recent webinar “The future of plant-based foods.” It’s part of NAIT’s ongoing community education and engagement sessions, a series of free workshops featuring the polytechnic’s experts speaking about topics ranging from food to lead to sustainable living.

It was also an opportunity for members of the community to ask Kolskog for insight into the future of plant-based foods, which the Good Food Institute estimates have grown 29% in the past two years into a $5-billion (US) market. Here’s a look at some big questions facing a booming industry.

What are the nutritional differences between plant-based alternatives and the traditional foods they’re meant to replace?

Maynard Kolskog: I believe a lot of plant-based foods that are on the market aren’t as nutritious as their animal-based counterparts. Beyond Meat would be a pretty good example, you know where you have something that’s – basically it’s pea proteins – and not a lot else as far as nutrition goes. When you look at different types of micronutrients, like even what would be found within eggs, you’re missing out. With the meat analogue [we’ve created], I try to create a full amino acid profile, as you would have in meat. I think that’s important. … Plant-based foods found on the market are kind of lacking.

Do you have any recommendations in terms of commercially available, whole-food vegan meat products?

We’ve tested a bunch of stuff available in stores here, different types of vegan meats. Some were quite good and then some were really, really horrible. If I was going to name one manufacturer [to try], it’s Yves. They’ve been around a long time, based in Vancouver, so they’re Canadian. It’s a former chef who started the place. Beyond Meat, I’m not going to lie, they’re pretty amazing [tasting]. They’ve put so much research and money into those products and it shows.

I eat plant-based a little but I find the products are highly processed. What’s your best advice to avoid these but still eat healthy plant-based foods?

When becoming a vegan you have to have time and you have to know how to cook. Otherwise, you’re pretty much at the mercy of food manufacturers. Some of these products aren’t going to hurt you in small amounts but, really, learn how to cook. You have to have a high skill level to be able to get those flavors and textures that we take for granted when we are on an animal-based diet.

I’m a culinary student. How does one get into the food research career area?

We are trying to develop the curriculum here at NAIT to certainly help people move into that line of work, but I would definitely check out the Research Chefs Association and go from there. I know there are more and more companies that need food research chefs. We have manufacturers right here in the city. I do think that’s a burgeoning career.

Will more people embrace plant-based foods because of the pandemic and rising prices for meat?

I talked about that with my wife and she’s like, well, I guess we won’t be eating much beef anymore. So yes, people will probably start looking at plant-based foods more. Not everybody, but people will be looking at it and saying, “OK, let’s eat vegetarian instead one day a week. Let’s eat vegetarian two or three days a week,” just because it’s hitting us in the pocketbook much harder.

One of the biggest challenges in trying to make plant-based cheeses is mimicking the flavor. What ingredients or methods have you found that get you closer to the original?

A probiotic – that’s going to give you your tangy flavor. You can get probiotic capsules from the drug store, right off the shelf. I’m also using miso – I’ve made my own oat miso but you can use regular soy miso from the store – and nutritional yeast. Those are going to give you really nice umami flavors that you want in a cheese.

Just what the heck is aquafaba anyway?

It’s bean water. If you open up a can of chickpeas or kidney beans and you have that mucusy-looking liquid, that’s aquafaba. It’s got a lot of really interesting characteristics to it. In fact, what I did today in the morning was I took aquafaba [that I made], about 200 milliliters, and whipped it into a meringue. I make all different types of things with it – meringue pavlovas, all sorts of things. It doesn’t have that beanie kind of flavor that you would think it would have.

What would need to happen for plant-based foods to make a significant dent in world hunger and poverty?

That’s a really good question. I think a lot of it is political will. This is something that can really change the planet when you talk about how resource-intensive animal-based farming is. You can feed so many more with the plant-based products. I think a lot of it comes down to the economic structure and political will.

Watch the Future of Plant-Based Foods

https://youtu.be/u8uQlLGFv6Y

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Why the Wusthof Classic Chef's Knife is my last chef's knife

I still, remember the moment I cut something for the first time using a really sharp knife. The Wusthof Classic 8-inch chef’s knife was a wedding gift I got almost 15 years ago. I sliced tomato with it while preparing a BLT sandwich and lo and behold: There was no squishing involved and the tomato, though now separated in two, maintained its structural integrity. That’s when I understood why chefs and food writers are always campaigning against dull blades. In the years since, I’ve used a host of different knives while cooking dinners for my family, making cookies for events and testing recipes for two cookbooks I’ve written. And one thing I’ve discovered is that, in a pinch, I could always make do with just one good knife:

Wustohf Classic Chef’s Knife

It’s versatile enough to carve up a pineapple for a summer barbecue and make quick work of a handful of fresh herbs from our garden. It’s the knife I keep reaching for again and again, even as my collection has grown.

For More Details Click Below :

www.nbcnews.com/shopping/kitchen/best-chef-knife-wusthof-n1232421

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A Short History of Sushi

On the morning of 5 January 2019, gasps of amazement rippled through Tokyo’s cavernous fish market. In the first auction of the new year, Kiyoshi Kimura – the portly owner of a well-known chain of sushi restaurants – had paid a record ¥333.6 million (£2.5 million) for a 278kg bluefin tuna. Even he thought the price was exorbitant. A bluefin tuna that size would have normally cost him around ¥2.7 million (£18,700). At New Year, that could rise to around ¥40 million (£279,000). Back in 2013, he’d paid no less than ¥155.4 million (£1.09 million) for a 222kg specimen: a lot, to be sure. But still a lot less than what he’d just paid.   

Tasty and fresh

It was worth paying over the odds, though. It was, by any standards, a beautiful fish – ‘so tasty and fresh’, as a beaming Mr. Kimura told the world’s press. It was also a rarity. Though not as critically endangered as its southern relatives, the Pacific bluefin tuna is classified as a vulnerable species and, over the past six years, efforts have been made to limit the size of catches. Most of all, it was great advertising. By paying such a colossally high price for a tuna, Kimura was telling the world that, at his restaurants, the sushi is made from only the very best fish.

It was a dazzling – even ostentatious – demonstration of how greatly sushi is prized in Japan. When it comes to those tiny mounds of vinegary rice, topped with delicate slivers of seafood, almost any price is worth paying. Sushi is not simply a meal to be eaten, but a dish to be savoured. As the celebrity chef Nobu Matsuhisa has recently pointed out, it is ‘an art’ in itself. Some would go even further. For many people, it is the acme not just of Japanese cuisine, but of Japanese culture. Reserved for the most special occasions, it is bound up in the popular imagination with ideas of sophistication and good taste.

There is, perhaps, some irony in this. Sushi was, at first, neither sophisticated nor even Japanese.

Though the evidence for its early history is rather sketchy, it seems to have begun life at some point between the fifth and the third centuries BC in the paddy fields alongside the Mekong River, which runs through modern Laos, Thailand, and Vietnam. Then, as now, the shallow waters were the perfect home for aquatic life, especially carp, and farmers often went fishing to supplement their meagre diets. But this posed a problem. Whenever a catch was landed, most of the fish would go off in the heat before they could be eaten. In order to avoid wasting food, some method of slowing, or at least controlling, the decay was needed. Thankfully, the glutinous rice grown in the surrounding fields turned out to be the perfect preservative. First, the fish were gutted, rubbed with salt, and placed in a barrel to dry for a few weeks. Then the salt was scraped off and the bellies of the fish packed with rice before being placed into wooden barrels weighed down with a heavy stone and left to rest. After several months – sometimes up to a year – anaerobic fermentation would begin, converting the sugars in the rice into acids and thus preventing the microorganisms responsible for putrefaction from spoiling the flesh. Whenever there was a need, the barrel could then be opened, the rice scraped off and the remaining fish are eaten. The smell was, of course, revolting; but the taste was delicious, if rather bitter. Best of all, nothing was wasted.

Gradually, this rudimentary form of sushi – known as Nare-Sushi – began to spread. From the Mekong, it made its way south towards Malaysia, Indonesia, and the Philippines and north, along the Yangtze and into the Yunnan, Guanxi, and Guizhou provinces of modern China. The invasion took it further. Following the conquest of the Yeland, Dian, and Nanyue tribes by the Han people in the second century BC, a process of cultural assimilation then brought nare-sushi into the Chinese heartlands. For many years it remained a ‘poor’ food, favored by those who, like its first consumers, worked in or near paddy fields. But, in time, it became so widely eaten that it gained acceptance in more elevated sections of society, as well – so much so that it was even mentioned in the earliest surviving Chinese encyclopedia, the Erya.

Revulsion and innovation

Eventually, Nare-Sushi reached Japan. It is not known exactly when it arrived, but the earliest reference to it appears in the Yōrō Code, a legal code compiled in 718, during the reign of the Empress Genshō. Its reception was, admittedly, rather mixed. A story from the Konjaku Monogatarishū (Anthology of Tales from the Past), written in the early 12th century, left no doubt that, while it tasted good, many Japanese found its smell repellent.

The revulsion was, however, to prove a spur to innovation. During the early Muromachi period (1338-1573), steps were taken to make sushi more palatable. Rather than leave the fish in barrels for months – or even years – at a time, the fermentation process was reduced to a few weeks. This meant that less acid was allowed to form and the stench was kept to a minimum.

Recipes from the Historian’s Cookbook: An Early American Take on Sushi

But this also had the effect of making the contents of the barrel rather less sour. Instead of being mouth-puckeringly bitter, the rice was now pleasantly tart and could be eaten with the fish instead of simply being thrown away. It was just the sort of flavor the Japanese were looking for. During the 12th century, the development of rice vinegar had transformed tastes and created an appetite for acetic foods. All sorts of new dishes had been developed, including namasu (vegetables in vinegar) and tsukemono (pickles). But none was quite as popular as this new combination of semi-fermented fish and rice – known as han-nare. No longer the preserve of the rural poor, it was soon being enjoyed by artisans, merchants, warriors, and, eventually, even nobles.

Fast sushi

Now that the fermentation had been cut down, it was not long before someone started to wonder whether it was necessary at all. Although it had fulfilled a valuable function on the banks of the Mekong and the Yangtze, its utility was less obvious in Japan. Not only were salt-water fish more readily available, but the growth of prosperity, the acceleration of urbanization and improvements in domestic trade had made long-term preservation less of a concern.

By the middle of the 17th century, this had led to the emergence of a third form of sushi. Known as haya-sushi (fast sushi), this did away with fermentation altogether, while preserving the dish’s familiar tart flavor. Instead of waiting for the sugars in the rice to be turned naturally into acids, vinegar was simply added instead. It was then packed into a box, under slices of cooked or cured fish, and pressed with a heavyweight for no more than a couple of days. Over time, different prefectures added their own twists to this, either to reflect regional tastes or to take account of the availability of different ingredients. In Toyama, for example, the sushi was wrapped in bamboo leaves, while in Nara persimmon leaves were used.

If you were going to do away with fermentation, however, why not get rid of pressing, as well? After all, its purpose had only ever been to prevent air from getting to the fish while the sugars in the rice turned to acid. Now, it was just a hang-over from the past: aesthetically pleasing, perhaps, but wholly unnecessary. Besides, it slowed preparation down and, by the early 19th century, time was money in Japan’s growing cities. Busy rushing here and there, people needed something quick and easy to eat – not something which took days to make.

To meet this need, the fourth form of sushi was developed. Consisting of slices of cooked or cured fish laid over vinegar-seasoned rice, this was similar to modern nigrizushi. What distinguished it, however, was its size. Each piece was two or three times bigger than the bite-sized treats we are used to eating today. The fish was treated rather differently, too. Before being served, each slice was carefully steeped in vinegar or soy sauce or else coated in a thick layer of salt, so as to ensure consistency of taste – and to ensure that it kept fresh for at least a while.

Known as Edo-mae, this sushi was named for the city of Edo (Tokyo), where it was developed in the 1820s or 1830s. According to one popular legend, it was invented by a chef named Hanaya Yohei (1799-1858) at his stall in the north-east of the metropolis in around 1824. Whatever the truth of its origins, its huge popularity led to the establishment of the first sushi emporia. Apart from Yohei’s restaurant, the most famous were Kanukizushi and Matsunozushi (which still exists); and within a few decades, they numbered in the hundreds, if not thousands. Indeed, if one mid-century encyclopaedist is to be believed, every hectare of Edo contained at least one sushi stall.

Edo-mae was not to remain the preserve of Edo for long, though. In 1923, the Great Kanto earthquake – which killed more than 100,000 people and left many more homeless – forced several sushi chefs from the city and thereby helped to spread the new sushi throughout Japan.

Fridge magnet

It was, however, a technology that created the sushi we know today. With the development of refrigeration, it became possible to use slices of raw fish for the first time. Other types of fish also came into vogue. Whereas fatty fish like tuna had previously been dismissed, because there had never been a suitable method of curing or cooking them, they could now be served fresh whenever needed. Coupled with the persistent image of refrigerators as ‘luxury’ items, this greater variety transformed sushi into a ‘festive’ food; a refined treat to be enjoyed with family and friends on special occasions.

Yet, even as it was being enshrined as the pinnacle of Japanese culture, it was spreading its wings further. After the Second World War, the US occupation and the growing ease of international travel took it across the Pacific and beyond. In the 1960s, Californians even pioneered their own form of sushi – the inside-out roll. Since then, ever more inventive variations have been introduced the world over.

So, if it’s worth Mr. Kimura paying a king’s ransom for a single bluefin tuna, it’s worth keeping the humble origins of this most ‘regal’ of dishes in mind. Since its emergence more than 2,000 years ago sushi has changed almost beyond recognition. If its transformation from a sticky, stinky leftover to a fragrant delicacy shows anything, it is that it will probably go on changing for years to come.

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This young chef is building own food brand

Key Take Away

Chef Karanveer Singh (21), who was earlier aspiring to work in the hotel industry after his graduation, is now working to set up his own home catering business. He is pursuing a BSc in hospitality and hotel management from New Delhi. He had finished his internship with ITC, Maurya when the pandemic struck.

He spent his lockdown working on his own niche home catering business with his father Chef Arundeeep Singh.

For More Information click below :

www.tribuneindia.com/news/amritsar/this-young-chef-is-building-own-food-brand-102017

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Chef Parimal Sawant joins Meluha, The Fern an Ecotel Hotel, Mumbai as the Director Culinary

Key Take Away

Chef Parimal Sawant has joined Meluha, The Fern an Ecotel Hotel, Mumbai as the Director Culinary.  In his current role, he will be leading a team of chefs from Meluha, The Fern, and Rodas, an Ecotel hotel in Mumbai.

He has been working in the kitchen for the last 25 years and has worked with some of the best Indian and international brands. His areas of expertise include Food preparation, Planning menus, Cost control, etc.

For Information Click Below :

www.hotelierindia.com/operations/11203-chef-parimal-sawant-joins-meluha-the-fern-an-ecotel-hotel-mumbai-as-the-director-culinary

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Worldwise: Pastry Chef Cathrine Nilsen’s Favorite Things—In and Out of the Kitchen

Key Take Away

Nilsen, 45, was smitten with baking from a young age, thanks to a mother who regularly made-from-scratch desserts at home. In the kitchen, Nilsen’s earliest memories are of “my mom letting me lick off the leftovers from her bowl.” When she was 16, Nilsen helped out at a bakery, the experience leaving her even more hooked on sweets and inspired to attend pastry school in Denmark.

At Britannia Hotel, Nilsen’s passion for pastry translates to such creations as an ethereal omelette norvégienne—the Scandinavian version of Baked Alaska—or the potet, a melange of marzipan, vanilla cream, sponge cake, and raspberries

Prior to Britannia Hotel, Nilsen, a former member of the Norwegian National Pastry team, worked at the high-end Hotel Continental in Oslo and Hotel D’Angleterre in Copenhagen

For More Details Check Below:

www.barrons.com/articles/worldwise-pastry-chef-cathrine-nilsens-favorite-thingsin-and-out-of-the-kitchen-01591803020

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DOG'S LIFE The Queen’s former chef reveals her corgis had their own ‘a la carte menu’

Key Take Away

Darren McGrady, 58, who worked for the royals for 15 years, said the beloved pooches used to have their own “a la carte menu”. 

“The corgi's had their own menu. I thought I was going to be cooking for kings, queens, and presidents.

Darren described the Buckingham Palace kitchens as a restaurant for the lucky pooches, and he used to serve them fresh food daily.

This included preparing meats like rabbit and liver mixed with cabbage and rice, and there was a whole “menu” of dishes to choose from.

For More Information Click Below:

blob:https://www.thesun.co.uk/0ba129b1-e353-4808-a0dd-70e328b5f617

www.thesun.co.uk/fabulous/11804491/queens-former-chef-corgis-a-la-carte-menu-dogs/

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7 chef movies on Amazon Prime Video, Netflix and YouTube that every foodie must watch

We’ve seen movies that can make you hungry, we’ve seen cooking shows that inspire you to try a new cuisine, now it’s time to see movies on Amazon Prime Video, Netflix and YouTube that will make you look at food from a different perspective – a chef’s perspective. From the action to the budding romance, these movies will take you through everything that goes on inside a kitchen.

If you are foodie and food is your BAE then watch out these movies :

  • THE HUNDRED-FOOT JOURNEY – AMAZON PRIME VIDEO

  • BURNT – YOUTUBE

  • JULIE AND JULIA – NETFLIX

  • COOK UP A STORM – NETFLIX

  • NO RESERVATIONS – NETFLIX

  • JIRO DREAMS OF SUSHI – NETFLIX

  • MOSTLY MARTHA – AMAZON PRIME VIDEO

For More Information Click Below :

www.gqindia.com/binge-watch/collection/7-chef-movies-on-amazon-prime-video-netflix-and-youtube-that-every-foodie-must-watch/

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Here's how hotels are redefining the tea experience for their guests while adding to their revenues

The entire process of growing, hand-picking of leaves, careful sorting and harvesting is fascinating and a premium-grade cup of tea commands a fitting price

Tea is not just therapeutic, but great to taste, besides being zero calories.” The rise and rise of gourmet tea Hotels serving teas beyond the regular Earl Grey and Darjeeling have helped popularise gourmet teas. Cafes and restaurants in hotels now serve single estate teas and unique blends

The making of a gourmet tea

Brewing a good cup of chai is an art and everything lies in how well it is balanced. Bala Sarda, Founder & CEO, Vahdam Teas believes gourmet tea is much like fine wines

At the Emperor Lounge, The Taj Mahal Hotel - Mansingh Road, 26 tea varieties are served, from Panch Dhatu Tea to Rooibos Apple

“A good cup of tea should be brewed at the right temperature, served in beautiful teacups from a stunning teapot, and feel fresh to the palette.”

As wellness finds its way to the centrestage of people’s lives, particularly after the COVID-19 scare, tea, with its various health benefits, will find increased acceptance.

The hotel tea experience 

At Port Muziris, Kochi, A Tribute Hotel by Marriott, guests are treated to an unusual tea tasting session at Kettle, the tea lounge. The cellar holds several varieties of teas inspired by Muziris’ spices and floral heritage. Jasmine, a common flower around these parts, lends itself to a delicate tea. Hibiscus-imbued tea leaves, a green variant flecked with saffron, the not-to-be-missed blue tea made by infusing tea leaves with the butterfly blue pea flower, and lavender-infused teas are part of the extensive cellar.

The cellar at Port Muziris, Kochi, A Tribute Hotel by Marriott, holds several varieties of teas inspired by Muziris’ spices and floral heritage.

With Mister Chai, we went all out to ensure that the typical chai time is a far more luxurious experience.” Among its offerings is Kali Mirch Chai, served with the Colaba Fish Fry Sandwich. ITC Maurya's rooftop Pan-Asian restaurant - Tian, asked Anamika Singh of Anandini Tea to work with its chef de cuisine to put together a tea-paired menu. The hotel now has a regular teatime service delivered at the room by designated butlers, exclusively for those who check-in at the women-only Eva Floor. For its executive floor guests, it has a dedicated tea lounge named Samaya, where the house blends are particularly popular.

The Lounge & Terrace on the lobby level of Four Seasons, Bangalore introduced the rarefied experience of loungy, relaxed afternoon teas to Bengaluru. In-house tea sommelier Mousumi Sharma has put together blends such as Apple Cinnamon Dust, Wild Berry Tales, Chocolate Mint and Orange Blossom, along with the classic

The art of pairing

Nair believes that each tea has its defined list of food accompaniments. High-Tea in Britain is said to be an extravagant and lavish affair,  accompanied by garden sandwiches,  scones, tarts, pies and cake. The rise and rise of High-Tea show how widely appreciated and accepted this mid-evening meal is.

The art of pairing the right food with the right cup of tea requires the sommelier to have some practice and a well-defined, sensitive palette

They  are best paired with very light food  such as white fish like sea bass or mild cheeses and desserts. Pakoras or a hot plate of vegetarian fritters go incredibly well with a piping cup of spiced chai, according to Samuel Massey, Director of Food &Beverage,Vivanta New Delhi, Dwarka.

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‘If you’re scared of something, eat it!’: Hanoi chef creates coronavirus burger

You’ve got to eat it, to beat it: That’s the philosophy of one Hanoi chef who is attempting to boost morale in the Vietnamese capital by selling green, coronavirus-themed burgers.

Staying upbeat in the face of the pandemic, chef Hoang Tung and his team now spend their days moulding dozens of green-tea stained burger buns complete with little “crowns” made of dough to resemble microscopic images of the coronavirus.

“We have this joke that if you are scared of something, you should eat it,” said Tung, at the Pizza Home takeaway shop in downtown Hanoi.

The shop has sold around 50 burgers a day, despite the growing numbers of businesses in Vietnam which have been forced to close because of the virus.

There are now 148 recorded cases of the virus in Vietnam, but no reported deaths.

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