Epaar Opaar - A Pop up 'Paar' Excellence

Borders are such an evil necessity. Or are they? For the things that are truly, organically one, can never be divided by borders. Such as language, music, culture, food and ethos. A wise man once said:

All the borders in the world are man made. Everything is connected. We are all hooked together like the colours of a rainbow.

(L to R)Aparajita De and Sharmistha Mukherjee Cheema

Thus, I could understand so well, where Epaar Opaar-a wholesome pop-up hosted recently in Delhi, India's bustling capital, by two childhood friends Sharmistha Mukherjee Cheema and Aparajita De-was coming from. For like Bengal, I come from another state, Punjab that was once partitioned not into two states, but two countries too. And the pain is more because we have not had the best of relations with that country. Yet there is no music in the world that still tugs at my heartstrings than Urdu ghazals and Punjabi songs by Pakistani singers. It is a connect based on century old roots and ties, something perhaps the soul remembers, the body reacts to and the mind embraces, unwittingly.

Food of a people is another such connect. How food traditions and ingredients travel over continents, yet vary across the boundary walls of two houses or communities is both mysterious and mystifying. In India just the tempering of a dal, cumin or mustard, onion or garlic, coriander or curry patta can tell you something about the state it comes from. So there it was, this intriguing event coined Epaar Opaar, with an introduction on their Facebook page:

"Two Bengali friends meet after many years in Delhi. What followed without a question was non-stop nonsense, addas where we chatted, giggled, gossiped and of course argued about anything and everything. But it was food that brought us together and divided us as well. Surprised? You should not be for Sharmistha is a ‘Ghoti’ and ‘e-deshio’ from this side of the border – that is West Bengal and Aparajita a Bangal and ‘o-deshio’ from the other side, the erstwhile East Bengal. 

The Ghotis and Bangals may no longer be divided by a physical border (as East Bengal is now a separate nation state of Bangladesh) yet their differences remain in terms of their cuisine, rituals, festivals and culture."

Pop-ups have been extremely popular in recent times for discerning people who do not want to have the run of the mill fare doled out by 5 star hotels and restaurants. Pop-ups are closer to the authentic tastes of a region, have that personalised touch and unique recipes and presentation. Often pop-ups are a great way to meet like-minded people who are passionate about food and strike a great rapport and build wonderful friendships that revolve around food.

The menu that Sharmistha and Aparajita served was something you would not find in any restaurant in Delhi. Both are not 'trained chefs' but they do carry with them the illustrious tradition of unmatched home-cooking which is the very grain of our culture. One of them is a Professor of Economics, the other has had a wonderful career in the past with Taj group of hotels in the Sales and Marketing department. They both proudly hold on to their Bengali roots in this cosmopolitan metro and passionately practice and perfect the ancient recipes of their respective families, inherited lovingly from mothers and grandmothers and aunts (and uncles too for good measure).

The menu for Epaar was :

Maacher Chop (Fish Croquettes)
Sobji Diye Bhaja Moong Dal (Roasted Moong dal with winter vegetables)
Bhaja Aloo Posto (Dry potatoes with khuskhus)
Mangshor Jhol ( the quintessential mutton curry)
Tomato Khejur er Chutney ( Tomato Date Chutney)
Nolen Gurer Payesh ( Kheer with Date Palm Jaggery)


The menu for Opaar was :

Kumrani ( Pumpkin Fritters)
Bandhakopi Bhorta ( Cabbage Bharta)
Shosha Chingri ( Prawns with Cucumber - A Noakhali Speciality)
Maacher Kaalia ( Fish Kaalia - A Faridpur speciality)
Haath Ombol ( Uncooked Chutney)
Patishapta ( Rice flour pancakes with coconut jaggery stuffing)

All this was eaten with Rice. 

Shosha Chingri from Opaar

Maacher Chop from Epaar  

Maacher Kalia from Opaar

As I entered the well-kept drawing room of an East of Kailash house, the rustle of dull gold silk, gleaming kohled eyes and friendly Bengali banter was the only ambience one wanted. The room almost gets overcrowded, you could perch wherever you could find place and taste the snacks being passed around, discuss its variations at length. Everything is relaxed and easy, no formalities, the guests help serve if they want, no protocol on who starts first. The table is soon laid painstakingly, with utmost warmth and eye for detail by the gracious hosts. The room is rife with excitement at what those dainty casseroles hold.

Nolen Gur Payesh from Epaar and Patishapta from Opaar

So we merrily hopscotch across the delectable chessboard of Epaar and Opaar, picking our familiar tastes and flirting with the bold and unseen. It is like playing a game of hide and seek, where you hide your ignorance and seek new pleasures. It is like going on a blind date and hitting a jackpot!

My unabashedly filled delicious plate!

That the food is exceptionally good is the icing on the cake. The power of shared tastes and childhood memories sweeps past one part of the room, while the other revels under the effect of discovering a taste they have never experienced before. There are debates on how while Epaar has its subtlety and balance, Opaar too wins with its robustness and energy. The two come together as a beautiful indivisible whole, a perfect yin and yang of shared loves, friendships and trysts. Pop-ups to me are a progressive and pleasurable pursuit where culture is the winner, a winsome camaraderie is the piece de resistance and a strong communion is the delicious outcome.

Savour The Masala Trail by Osama Jalali

I have always associated Osama Jalali with stellar non- vegetarian fare. He has certainly carved out a niche for himself for restoring and offering cuisines of Purani Dilli or the Mughal era or Shahjehanabad. A seasoned food writer , researcher, historian turned chef who  has reviewed more than 2000 restaurants was born and brought up in the by-lanes of Purani Dilli but his parental roots belong to a princely estate in Uttar Pradesh called Rampur, famous for its unique Rampuri cuisine. 

He has worked extensively on dying recipes. Another thing I absolutely admire and like about Osama Jalali is the way he gives very lavish and justifiable credit to the two important women in his life and career, his mother Ms. Nazish Jalali & wife Ms. Nazia Khan. I feel a truly modern and evolved man would do that and this facet of him really puts him up there in my eyes. Jalali’s travel as a family and the trio are known to specialize is curating regional food festivals across the globe.

Osama’s fascination for food was sparked at a very young age when he would watch his mother cook meals in huge  deghs for feasts organized at their home. His curiosity was rewarded with secret techniques used by the royal khansamas of Delhi and Rampur which further broadened his culinary vocabulary. Jalalis have cooked for various state heads and have been featured on numerous food shows on television. 

A Chaat Sundae anyone? Tower Chaat

Now that is the reason when I heard about The Masala Trail by Osama Jalali, I was a bit unsure of what to expect. But that is the mark of a genius chef. He can take any ingredient and make it his own. He can coax out those flavours and tastes, no matter what the challenge. Yet eating out for me pretty much means ordering non veg as I prefer home cooked vegetarian fare. However having traveled all over India, I have been acquainted with most regional foods and have a palate which is quite open to new experiences. 

India has such a vast and extensive history of vegetarianism, while the world is waking up to it now. I feel vegetarian food will be really big in future. One proof of that is that these days-I have recently become active on Instagram- and the moment I put up a vegetarian or vegan dish, within seconds there are a number of likes from fitness enthusiasts all over the world, many of whose profiles I am quite surprised by. So once again kudos to Osama for anticipating this trend and working on it. An integral part of Indian culture, 'street food' constitutes to approx. 45% of Indian food market share (ref. SMART advisors) and has a great appeal amongst people from all walks of life due to it’s ‘authentic’ vibe.

The moment you enter The Masala Trail, the huge size of the place hits you. It is quite a spacious restaurant with a high ceiling and seating on two levels with a very distinct feel in each section. The decor is quirky and fun, celebrating the ennui and energy of small town India with motifs of autorickshaws, thelewala, scooters and elephants. There is the almost nostalgic Keventers counter right inside which awakens the child in every Delhiite.

Pani puri

The table appointments were also rather rustic and I simply loved the brass glasses and rough and tough flatware, right from bronze thalis and wooden containers. We started with the quintessential Indian street food, pani puri, and the restaurant had me at the first bite. I haven't tasted such exquisite pani puri for a long long time. One may say what's the big deal but it was the best I have had for long, with perfect seasoning and presentation. 

Kanpuria Gadbad Chaat

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Next we tried an assortment of chaats such as Kanpuri Gadbad Chaat, Benarsi Tamatar ki Chaat and Tower Chaat. Each one of them was unique and so different. To be honest, living in Delhi I have been bored of the usual chaats for a while but these were all worth trying. Osama has really taken pains to bring you tastes from the very bylanes of interior India, the galis and mohallas right under one roof.

Madua ki Roti with Chokha and Chutney

Chalukya Dosa

Sarson Ka Saag and Makki ki Roti

Moving on to the main course, the menu is pretty extensive and I personally feel one visit cannot do justice to the stellar names that pop across. It is like a culinary Bharat Darshan. North and East and South and West of India is celebrated, courted and presented with utmost authenticity and honesty, staying true the cultural grain of our country. Each region is further divided into a Nashta or appetiser section and Khana or mains section. For mains we start with 'Madua Ki Roti and Chokha Chutney' from Bihar. The fluffy ragi puris are so fulfilling because of their earthy coarseness and the chokha and chutney compliment it perfectly with a strong mustard oil pungency.

Idiappam with Vegetable Stew

Amritsari Kulche Chhole

Panki

Then there was Makki ki Roti and Sarson ka Saag served with Gud and Butter. Being a punjabi, I have it at home often enough but this one passed the litmus test yet again. To get a fair taste of south, we tried the Chalukya Dosa and Idiappam with Stew which are heavenly. From West we tried the delicate Panki, a steamed rice flour preparation cooked in banana leaf. There was an extensive East section too that features the unique Chinese migrant cuisine of Kolkata besides the Bengali dishes, but that is for another day. You are really spoilt for choices here. We downed it all with the yum Keventers milk shakes. There are lovely sherbets and lassis and many unheard of drinks on offer if you are feeling more experimental, such as Jigar Thanda, Neer Mor and Bihari Namkeen Sattu or Kolkata Rose Sharbat.

Keventers Thick Shakes in Tutty Fruity and Chocolate

However dessert beaconed and going with the smorgasbord of tastes, we had to sample something. While Phirnee and Mung Dal Halwa were predictably what they should be, what really floored me was the Haji Ali Fruit Cream. Such a gem of a dish that conjures memories of your first visit to Mumbai when a trip to Haji Ali was essential. This is the real deal, creamy, flavourful, melt in the mouth and fruity and maybe a tad bit sinful but oh so satiating. 

In love with Haji Ali Fruit Cream!

This is one of those places where to say in Hindi style, your stomach is full but not your 'neeyat' or gluttony. One had to step out and go but I am sure I will be back soon, ideally doing justice to one region per visit and celebrating the diverse palate and taste of India, curated Osama Jalali style!

Kingdom of Dreams Enthrals with Beyond Bollywood

          

       

              ~ the only Indian theatrical to stage at Westend, London ~

~ a musical extravaganza by Salim and Sulaiman that turns dreams into  

                                                    reality~

 ~ a sumptuous spectacle that is Beyond Love, Beyond Passion and  

                                         Beyond Bollywood~

I have always been a Bollywood Buff. It is the primary source of entertainment in India after all. We have all grown up with our Bollywood favourites and fixations. However sometimes the plots get predictable, stories turn repetitive and movie going experience becomes a bit jaded. That is when live entertainment steps in. Kingdom of Dreams has always been a popular hotspot for musicals inspired from Bollywood.  Perhaps they have caught the pulse of a movie-going nation and provided entertainment which may be based on Bollywood songs but adds so many new dimensions to it. Zangoora and Jhumroo have entertained thousands of music and dance lovers in Gurgaon. This time Kingdom of Dreams, RG Studios and the leading music composers of Bollywood, Salim Sulaiman have collaborated to bring us 'Beyond Bollywood', a spectacular musical at this one of a kind entertainment destination in India. The opulent Nautanki Mahal at Kingdom of Dreams is now hosting the dazzling show which has mesmerized audiences across the world since its International launch in 2015. From the prestigious Palladium and West End at London to Brussels, Germany, France, Algeria and other countries of Europe the magical theatrical has taken audiences on a truly cultural tour of India capturing the fire, grace and passion of Indian dance.

The story is a heartwarming tale of a dancer Shailey Shergill who armed with a burning desire to turn her mother’s dream into reality, sets out in search of her roots. The magnificent theatrical brings alive the sheer hypnotic splendour of India which casts a spell on Shailey and spurs her on in her journey to give shape and form to her mother’s dream. Beyond Bollywood is a grand theatrical experience that brings a mighty mix of masala, culture and Bollywood to Kingdom of Dreams.

The dances enthrall and the grandeur of visuals enraptures the audience transporting them into a magical world swirling with colour and romance as the protagonist explores her country of origin. I personally found the show a nautch higher than the previous shows as it incorporates many original tracks, folk dances and classical Kathak which definitely takes the flavour beyond bollywood. The story is woman oriented, which is also progressive. Some of the acts are much more breathtaking and daring.

Celebrated the world over this enchanting extravaganza has nine original music compositions of Bollywood’s wizards of music Salim and Sulaiman.  The show has been written, directed and choreographed by Rajeev Goswami a stalwart of Bollywood with more than 15 years of experience in the Indian Film Industry. Lyrics have been penned by Irfan Siddiqui the famous lyricist with movies like Iqbal, Fashion, Heroine, Kurbaan and Chance Pe Dance to name a few, in his portfolio of writing songs.

Speaking at the launch, Viraf Sarkari, Director Kingdom of Dreams said, “We have always wanted to stage shows which bring alive the beautiful heritage, culture and performing arts of India. Beyond Bollywood is a show which has won rave reviews across various countries in the world and is now being showcased in India at Kingdom of Dreams. I am sure the audiences here too will love this spectacle as much as it has been appreciated elsewhere in the world”.

Salim Sulaiman the accomplished music composers said, “Beyond Bollywood is a grand musical extravaganza that brings the experience of West End and Broadway to India. We truly enjoyed working on the music as it covers a vast range from classical, folk to pop music. We are really excited for it to play at KOD which is one of the finest venues in India”.

The ace choreographer Bosco who attended the event expressed his delight, “Beyond Bollywood musical is one of the most stylized Indian productions I have seen on stage. Mesmerising performances by the dancers showcase the strength of the Indian music and dances and its impact worldwide. I witnessed the thunderous applause and the standing ovation the show received at the London Palladium! I would like to congratulate the Director and Choreographer Rajeev Goswami for adding yet another feather to his cap by featuring the musical at the Kingdom of Dreams. I wish him all the best”.

Anumod Gagan Sharma, Managing Director Kingdom of Dreams said, “Beyond Bollywood has gained a lot of applause at international venues where it has been staged and I am sure it will appeal to the audiences at Kingdom of Dreams too.”

The sheer energy and chutzpah of the dancers and the performers cast a magical spell on the audience who kept asking for more. For tickets log on to www.kingdomofdreams.in and bookmyshow.com or contact on 0124-4528000.

Delightful DEL for Dilliwalas

DEL, the all day dining bistro at Roseate House, Aerocity is a refreshing new option for those looking for authentic, healthy and tasteful food. Inspired by the Delhi aero code, DEL offers gourmands a unique dining experience with change of menus at every meal time. I recently ventured into DEL, eager to explore what this hotel offered beyond the stunning architecture everyone keeps raving about. Just the way a house is converted into a cosy home by its inhabitants and their lifestyle, a beautiful hotel structure is converted into an alluring space one wants to visit time and again, through the hospitality of its staff, the warmth of the food and that special personal touch. 

I learnt that DEL offers the best of European, Oriental and Indian cuisine that will leave gourmet lovers in the city spoilt for choice. What more could it offer to this city of dilwalas! After I had taken a round of the stunning property which is so painstakingly curated, I must admit I was quite hungry and raring to go. The hotel is of course breath taking and long after you come back home, some vistas stay with you-the black marble lobby, the opulent grey villa suite, the rooftop infinity pool, the straight lines, shimmering water bodies, the charming uniforms and much more.

In DEL, there was a wonderful buffet spread awaiting and some names of dishes on the tent cards made me want to dash straight away and heap my plate. The menu on the other hand is a vast expanse of five menus that change at every meal time. But Chef Anuj Wadhawan had planned his special degustation menu for me. Chef Anuj is one of those dedicated chefs who lets his food do the talking. I could see so much thought had gone into each and every dish that he was talking about.

The meal started with a very light Chilled Cucumber and Chamomile Soup. It whet the appetite with out being overpowering. Up next was a very unique interpretation of the classic Salad Nicoise. Cured tuna with cured quail eggs and smattering of veggies. It was a bit bland but felt healthy and light on the palate. The other salad option was a House Beetroot and Burrata salad. Again I respect a chef who makes beetroot exciting!

Chilled Cucumber and Chamomile Soup

Beetroot and Burrata Salad

Tortellini with Kale and Raisins

Salade Nicoise

Scallops with Squid Ink

But by now I was wanting a more heady and robust experience and Chef Anuj read my mind. The next dish was a stunning Tortellini with Kale and Raisins. I thought that was a very unique combination and as someone who finds vegetarian food in restaurants a bit boring, I was quite blown away by the dish. It was perfectly balanced.

Rogan Josh Sous Vide with Quinoa Biryani and Blueberry Raita

But greater pleasures awaited. Next came the scallops and the black cod, very nicely grilled to perfection. And I had told Chef right in the beginning that Indian is my least favoured cuisine when eating out. But the show stealer was chef's interpretation of Rogan Josh cooked in sous vide, served with a Quinoa Vegetable Biryani and Blueberry Raita. This dish is a riot. Such a profusion of colours, flavours and textures on the plate, it leaves you spellbound.

The meal ended with a Chocolate Brownie with Ice-cream although there was no space for it. I personally found the dessert a bit unimaginative after such a superlative meal. But I am sure there will be many more choices. The best part is the chef is happy to conjure anything that you suggest with his own twist.


Through these courses, you feel bright and energetic as there is a lot of natural light in the restaurant with views of waterbodies and greenery. DEL reflects a grand sense of space. The 130 plus cover includes a posh private dining room that open to a sky lounge and a dining area amidst verdancy at the alfresco deck.  The variety of menus are sure to keep you going back for more and something new every time!

Get fired up at The Courtyard Grill!

 

~Tantalize your tastebuds this winter with some fiery grills ~

With the advent of winter, it’s time to enjoy the beautiful evenings and explore some new options in the city. With a slight nip in the air, Courtyard by Marriott Gurugram Downtown offers an eclectic experience at their all new outdoor restaurant ‘The Courtyard Grill’. I have always loved grilled food, light and easy. It is such a relief from overpowering gravies and heavy sauces. Grilled food let's you enjoy the authentic taste of meats and vegetables in all their natural juices and richness.

 

 

 

The Courtyard Grill is the perfect setting for a delightful meal in the chilly weather with a rustic yet stylish appeal. The restaurant celebrates the naturally bold flavors of the grill with the menu varying from chef’s crafted house salad with mesclun greens, balsamic dressing with your choice of charred vegetables to White wine marinated octopus with fresh garden greens.

 

The market styled restaurant gives its guests an option to choose from hand-picked meats, fresh seafood, to an assortment of garden fresh vegetables and have the Chefs prepare it with their selection of rubs, sauces and sides. Executive Sous Chef Saroj Muduli prepares his freshly made sauces, rubs, marinades and dressings with an array of options to suit the discerning palate of diners. The menu was curated by the very dedicated team.

Executive Chef Amit Dash has an eye for the simple, authentic tastes of regional Indian cuisines as well as international flavours and accents. The subtlety of personalized touches given in each and every dish by him is evident. There was turmeric and pineapple infused water on the tables. Chef Dash tells me that the flavours change every day. I found a lot of healthy twists given to most dishes, relishes and accompaniments. For a health freak like me, it was guilt free eating after a long time as every dish seemed well balanced.

We started with delicious sangria and some exquisite salads such as cured tuna salad with homegrown greens and char grilled chicken salad. For vegetarians a pumpkin and melon salad is supposed to be really nice. In the mains the Chicken Piccante particularly caught my attention with a judicious use of peppers with fine slivers of chicken and a hint of cumin. Grilled prawns and trout were also rather well balanced. Another welcome change was mild salt in most dishes. None of the overly salted dishes you find in most Delhi restaurants. Even the marinades are very light and easy and what I loved was they were just the way I like to grill food at home, with minimal salt and black pepper and lemon juice. For vegetarians there are many great options such as jackfruit kebab and crispy fried onion rings.

 

The al fresco area is just the ideal haven for anyone who wants to enjoy the crisp winter weather while having an appetizing grilled meal with an exclusively crafted cocktail. Surrounded by relaxing greenery with the gushing sound of the waterbody, makes it the apt place to unwind from the weekly routine. The charming and rustic khurja pottery on the sheesham wood table from Rajasthan, colourful glasses and furniture and hanging lights from the trees create quite an ambience.

For dessert the coconut milk crème brulee was simply exquisite. I heard the old fashioned brownie is also excellent. However I resisted as I am sure I will be back there soon to try it!

Located on the ground floor, The Courtyard Grill can comfortably accommodate approximately 44 guests, with a dinner for two costing INR 3400 plus taxes. Operational  only in the evenings, open all seven days for dinner (6.30 PM – 11.30 PM). Do visit the Courtyard Grill for an enhanced dining experience. 

For reservations, call: +91 124 488 8444 / Ext 8245

 

 

 

 

IWP presents Mélange: a platform that ignite the woman power for a Developing India

 Mélange, the annual celebration of Women Empowerment & Education by IWP is an event filled with a multitude of happenings such as Fashion Show (Ethnic, Indo-western and Western), Rock show, Play, Musical and Dance performances etc.

 

 

 

 Melange is a platform that believes that a professionally educated student with access to a network of professionals and opportunities to work outside of her community is more likely to have the passion, knowledge, and access to information required to navigate her education.

 

 

While the present reality is that many talented students are not getting enough opportunity to present and perform their skills that can create ripple in professional network. They don’t have a sustainable talent show stage where they can find people who can mentor them for a longer run.

 

Melange, aims to give students a plethora of information and open access to professionals in the Fashion and lifestyle. With its meet and greet and guidance networking, it wants to connect students with active professionals who have themselves gone through business’s complex system and can provide advice and ideas. It expects to see the IWP girls exposed to the realities of post education and for them to develop a working intuition of how to navigate their futures.

 

International Women Polytechnic, a decade-old polytechnic established & run by KLGR Educational Society having different branches in Delhi & UP. The Institute has been working for the social and economic upliftment of women, particularly those belonging to weaker and downtrodden section of the society.

 

This year the event will be graced by few prominent people such as Ms. Meenakshi Lekhi (An Indian Member of Parliament in the Lok Sabha from New Delhi constituency and national spokesperson of Bharatiya Janata Party and a Supreme Court of India lawyer) , Ms. Parvathy Omanakuttan (Miss India 2008 and  first runner-up at Miss World 2008), Ms. Setu Kumar (Contestent, Miss World), Ms. Lotti (Theatre & Acting Personality), Ms. Swareena Singh (Finalist from Femina Miss india 1999),                Ms. Ila Valia (Director of a leading modeling & acting Institute) and renowned international models and the management of IWP and around 2000 Students on 26^th November 2016 at 6:00 Pm at Jawaharlal Nehru Stadium, New Delhi.