Saha All Set to Regale Singaporeans

Chef Abhijit Saha

Finally the great news has arrived! Award-winning chef Abhijit Saha inaugurated Saha Signature Indian Restaurant & Bar in Singapore, bringing his innovative interpretation of regional Indian cuisine to Singapore, one of the world’s dining capitals, this June. 

Located amidst the traditional shophouses of Duxton Hill, Saha Signature Restaurant & Bar takes guests on a culinary journey to discover the rich heritage of Indian cuisine from the country’s diverse regions, which many have yet to discover. 

Feted by international and Indian media, Chef Saha is one of India’s culinary masters and restaurant pioneers, having established two critically acclaimed restaurants – Caperberry and Fava – in Bangalore, founded under Avant Garde 

Hospitality. Amongst a long list of accolades, he was named Best Chef in India in 2013.

At Saha Signature Indian Restaurant & Bar, Chef Saha serves up an array of quitessentially Indian flavours originating from the rich culinary tapestry of the various Indian regions, recreated with modern techniques and presented with international aesthetics. Offering an eclectic dining experience yet to be seen in Singapore for the discerning guest, the menu at Saha Signature Restaurant & Bar draws from the traditions of the past and imbues excitement for the future.

Baby vegetable poriyal garden with  three flavours of curd rice

The a la carte menu offers regional Indian cuisine and the tasting menu focuses on innovation and creativity. In Saha's hands, food does not remain just food but transcends into an art form. At Saha you can indulge in Indian food redefined by Abhijit Saha’s progressive, modernist perspective. You also have the opportunity to enjoy the comfort and familiarity of Indian classics in their best manifestation.

Chettinad duck with vegetable upma, orange and black pepper gastrique

Duet of Tawa kebabs - Banana Blossom and Paneer

Indian cuisine is a judicious mix of its ingredients, methods of cooking and flavours all bound together by its spices. Every dish on the Saha menu is created from a deep understanding and knowledge of the age-old cuisines from the diverse regions of India. To this wealth of tradition, Chef Abhijit Saha brings his passion for innovation and his desire to create dishes that tantalise both palate and mind. Combining the best of both worlds, he presents a dazzlingly sophisticated Indian cuisine with no compromise of its vibrant flavours or essential character.

The menu will feature dishes specially created for Singapore, with such highlights as:

Kerala vegetable istew espuma

 Kerala Vegetable Istew Espuma – citrus pudding, garlic crumbs, black olive powder, cracked pepper and banana chips

 Tasting of Mushroom – masala cappuccino, tandoor grilled and frozen masala mushroom parfait powder

 Kasoor Methi Seared Foie Gras - spice stewed mango, mango salsa and mango panna foam

 Jaipur Style Crispy Okra – moong lentil khichri, coriander and mint

 New Age Paneer Matar – chena quenelles, stir fried snow peas and assorted mini breads

 Baby Vegetable Poriyal Garden – curd rice, cashew, coconut, mustard seed and curry leaf

 Baked Gulab Jamun Cheesecake – saffron poached pears and macaroon

 Frozen Chocolate Ganache Powder – cardamom, saffron soil, mint soil.

The tasting menus, which will change fortnightly, are designed to take you on a memorable culinary adventure, savouring the very best Saha creations – modern, innovative and uniquely Indian.

These menus sometimes bring flavours from across India together in perfect harmony; at others, they celebrate the traditions of a particular region. Always, they dazzle and delight. Besides the Signature dishes traditional Indian specialities like Ajwaini seabass kebab, Pepper masala grilled prawns Banana blossom kebab, Tawa grilled paneer skewers, Smoked chicken korma, Daal makhani, Butter naan, Hyderabadi lamb biryani and Gucchi pulao are also represented in their best manifestation in the a la carte section of the menu. 

For those who want to take a quick gourmet lunch break at Saha, there is the option of Two & Three Course Set Menus with amuse bouche & petit fours.

Saha’s skilled sommelier Sagar will be on hand to provide expert advice on wines from the extensive wine list and cocktail pairings.

The Terrace Bar @ Saha

Drunken Cigar

Saha also houses a 22-seat al fresco Terrace Bar, where guests can indulge in Indian-inspired cocktails crafted by Saha’s resident mixologist, such as the Mango Rosemary Martini, Kari-Tini, Indian Mojito, New Age Pina Colada (served in cocont shell), Compressed Watermelon Martini with Black Salt Foam and Cryo Pomegranate Margarita to name a few.

Grand Old Monk Dark Rum Mojito

The Terrace Bar @ Saha will be the perfect location to relax and enjoy a refreshing drink amidst the beautiful environs of Duxton Hill, accompanied by a selection of Indian tapas such as Baked Chicken Samosa Triangles; Khasta Roti Tacos with Amritsari Chole, Avocado Salsa, Sour Cream & Sev; Vegtarian and Non-Vegetarian Kebabs and much more.

With a bold new take on world-class Indian cuisine in Singapore and famed Indian hospitality, Saha Signature Restaurant & Bar is all set to spice up the Singapore dining scene.

***

Saha Signature Indian Restaurant & Bar
9A Duxton Hill (2nd floor)
Singapore 089593
For reservations, call: +65 6223 7321
www.saha.sg

Operating Hours
Lunch Monday – Saturday
12pm – 3pm
Dinner Monday – Saturday
6pm – 11pm
Terrace Bar Monday – Saturday
5pm – 11pm
Sunday – Closed

Enjoy Coffee and Conversations at Ye Old Bakery, at The Claridges, New Delhi

Coffee brewed to perfection and served in style

“What do you want?"
"Just coffee. Black - like my soul.” 
― Cassandra Clare, City of Bones

“I'd rather take coffee than compliments just now.” 
― Louisa May Alcott, Little Women

“As long as there was coffee in the world, how bad could things be?” 
― Cassandra Clare, City of Ashes

What is it about coffee that hits just the right notes? It's stimulating, invigourating, black as night and sweet as sin.

The Claridges, New Delhi introduces its special selection of coffee varieties at the Ye Old Bakery this season. Using the finest ingredients, the city’s renowned patisserie has perfected the art of coffee making and serves the crowning cup in a range of different styles to satisfy the discerning tastes.

As the guests indulge in conversations, they can unwind by the bakery and enjoy a range of innovative coffee preparations from low fat to rich brews.

The special menu includes coffee in delicious blends including fruits such as strawberry, mango, orange, watermelon and coconut. 

These beverages can be paired with an array of special treats from the bakery such as cakes, muffins, cookies, pastries, chocolates and pudding.

Promotion period: 20^th June to 30^th June, 2014

Pricing: Starting at Rs. 295 plus taxes

Venue: Ye Old Bakery at The Claridges, New Delhi

Timings: 10 am to 9 pm, everyday

For reservations, please contact: +911139555082, +919871294834 or email pickwick.mgr@claridges.com

About the hotel:

The flagship property of the Group - The Claridges, New Delhi was built in 1955 and is located at the heart of the eminent New Delhi Lutyens area. With a seamless blend of old-world charm and a modern elegant approach to guest care and hospitality, the property consists of 128 rooms and 12 exquisite suites along with five signature options for food & beverages. Dining options at the hotel include the award winning Sevilla offering superlative Mediterranean fare, Jade with its authentic Chinese cuisine, Dhaba for its sumptuous, local north Indian food, Pickwicks for all day dining and Aura, the Vodka Bar. Ye Old Bakery at the hotel, offers delightful cakes and pastries. The hotel also has an executive lounge, The Viceregal and The Senate for business events and the grand Maharani hall for corporate meetings, conferences and social get-togethers.

Add a Little Sugariness To This Father's Day

This father’s day express your feelings and your concern over your father’s health by gifting him a box full of love. If your dad has diabetes and still craves for sugar then gift him guilt free sweets. Surprise him with the most unexpected present, ‘Sugarfree Mithai’ from Food Expert, Ms. Bharti Sanghi. Stop worrying and let your favorite guy dig in a luscious affair as Bharti understands the quandary and has thus come up with a huge range of Sugar-free Mithais.

Sugarfree Mithai

Sugarfree Rabdi

Sugarfree Mithai

Bharti has used a traditional approach to control diabetes by using Badam with Chilka which helps in insulin control; she has replaced sugar with some natural sweeteners such as Jaggery, Honey, Maple syrup, Natural Sweetness of Fruits and Coconut sugar. Select from a wide range of sugarfree mithais like Rabdi, Kalakand, Phirni, Chandrakala and Pista Barfi to name a few. 

Fathers’ Day is here, so what other reason do you need to show your gratification towards your Dad. Just pick your phone and dial 011-26388811, 0120-3119881 and they will deliver a beautiful gift pack to your Father. Guess what, you can even customize the sweets according to his favorite ingredient / component / dry-fruit, preferred color or any particular theme.

You can order any or all of these at:

D-15/1 Okhla Industrial Area, Phase II, New Delhi - 110020

12, Golf Links, Nr. JLN Metro Station, New Delhi - 110003

 Tel.: 011 26388811, 0120-3119881

Go Mangolicious this summer at The Claridges, New Delhi!

An array of mango based delicacies available across all the outlets

The Claridges, New Delhi welcomes summer with its delectable Mangolicious promotion. Guests can indulge in the finest selection of delicacies made with different kinds of Mango this season. Executive Chef, Neeraj Tyagi has crafted this menu to bring forward the perfect blend of the fruit’s delightful flavour and divine sweetness.

Mango Baked Yoghurt

   

A host of fun treats are available during the promotion ranging from Alphanso Mango ice cream made with liquid nitrogen to Mango capsules that tenderly explode in the mouth.  The special menu includes Caramel Mille Feuille with Mango, Mango Baked Yoghurt, Vanilla Pana Cotta with Mango Yolk, Mango and Avocado Salad, Mango Crème Brulée, Mango Sorbet and many more exciting delights.

Mango Creme Brulee

Promotion period: 26th May to 30th June, 2014

Price: Starting at Rs. 645 plus taxes

Venue: All outlets at The Claridges, New Delhi: Sevilla, Jade, Dhaba, Pickwicks and Ye Old Bakery

For reservations, please contact: +91 99717 18208, pr.fnb@claridges.com

Come Home To The Himalayas- The White Peaks

~A Boutique Himalayan Home Stay ~

Nestled amidst glistening silver oak forests on all three sides, The White Peaks is a charming little private cottage located in the elusive Himalayan hamlet of Gagar in Uttarakhand. 

The crisp mountain air and the serene atmosphere of the place slowly ebbs away stress, making it an ideal place to slow down and enjoy the simple things of life. A boutique home stay, it is perfect for writers, poets, bird-watchers or even those who wish to spend some quiet time or run away from the cacophony of big cities. With a cozy fireplace and a sun- drenched courtyard that offers a dramatic, panoramic view of the imposing snow-covered Himalayan peaks, The White Peaks is your little home in hills.

As you reach the quaint village of Gagar, a walk up a sun-dappled, windy road, next to a handful of humble village shops, leads you to the cottage, giving you a glimpse of the oak forests that fringe the place.

The two rooms in the cottage are cozy, intimate and exude a subtle elegance. Sit by the fireplace and enjoy endless conversations or just lounge in the courtyard, admiring the stunning vista. For yoga junkies, there’s of course a small, private balcony which could be their own yoga space, overlooking the valley and if that’s not enough, the endless walking trails in the adjoining oak forests will surely urge you to stay outdoors. The White Peaks has a good collection of books and is just the right companion for idling away winter evenings along with simple, home cooked food, prepared with fresh, local ingredients.

Activ­i­ties here could be end­less from hik­ing, bird/butterfly watch­ing, or you could just laze in the bal­cony over­see­ing the Himalayas, sip your cup of chai and get lost read­ing your book. Promising an idyllic experience of staying in hills you could just sit soak in the serenity of nature and get enchanted every moment during your stay here!

Seasons at The White Peaks-

Spring is a riot of colors at Gagar. The 
cottage is surrounded with Rhododendron blooms that show up in bright bursts of red in the adjoining forest whilst peach and apple blossoms flaunt hues of pink and white casting a spell on those who behold the sight. Summers are happy and cheerful, breezy and pleasant, just perfect for exploring the numerous walking trails in the forest. Winters are magical. The little village of Gagar is covered in a sheath of wintery snow. Surreal and truly spellbinding, it is sheer poetry in snow.

WEEKEND SUMMER BREAK AT THE WHITE PEAKS

Book 2 nights stay with white peaks and get the 3^rd night complimentary

INR 3000 per person per night per room inclusive of all meals and stay

Or

INR 7000 for the full cottage inclusive of all meals and stay for upto 4 adults

Terms & Conditions are applicable. Make your bookings before 30^th June 2014

 For Bookings- mail at contactwhitepeaks@gmail.com

or call at 9810050514 or 9810053380

Happy-go-Sweety at Dhaba, The Claridges!

Food has strange effects on us. Food stirs emotions, brings back memories and creates instant rapport with people we've never met before. Food is panacea for jaded souls and the great leveller for people from diverse backgrounds. For Punjabis, food has always held a distinct pre-eminence, with all life activities revolving around creation and consumption of food. You may take a Punjabi out of Punjab but you cannot take the foodie out of him.

Today as we live more cosmopolitan lives in Delhi and other metros, it is difficult to eat Punjabi food everyday. Our palates have grown and diversified and courted other cuisines. Yet we carry our Punjabiyat with us wherever we go. It could be turning weak kneed at the sight of white butter, it could be the home-made Gobhi-Shalgam-Gajar achaar we beg our mothers to ship to us every winter. It’s the way we tell our kids that Dal Makhni is heaaalthy! A trip to Amritsar or Chandigarh or Ludhiana emboldens this closet Punjabi. As Punjabis trot out of their Pajeros and Audis in their Jimmy Choos and heavy, unrecognisable accents, they go gooey over that roadside Chole-Kulche wala that stands with his stall at the same place for the last 30 years or more! They go misty eyed to see hot rotis popping out of a tandoor.

If by any chance you are suffering from any form of (PFDD) Punjabi Food Deficient Disorder, there is help at hand right here in the capital! Dhaba at the Claridges Delhi that has for long been the sole vanguard of good old road-side eatery style, rustic Punjabi food right here in Lutyen’s Delhi, has tied up with Chef Sweety Singh, who specialises in authentic home style Punjabi cooking. His food is fuss-free and delicious, with none of the OTT trappings of pseudo-Punjabi-go-heavy-on-desi-ghee restaurants you find at every street corner in Delhi.

Chef Sweety Singh

The award winning restaurant at The Claridges, New Delhi along with Celebrity Chef Sweety Singh showcases an array of authentic preparations from the rustic Punjab region using his secret blend of spices. Chef Sweety Singh has conceptualised a special menu that is taking Delhi’s food enthusiasts on a culinary journey of rich flavours and appetizing aromas.

Ask him about his special magic mantra and Sweety Singh, with characteristic Punjabi hospitality and savoir faire says, “ Nothing ji, Maa da Pyaar, mother’s love. That is what Punjabi food is all about. My only food dictum is-no compromise!”

He further adds that he usally uses not more than 5 spices that he blends personally to suit every dish.

“You’ll never find any cream or dry fruits in my food. Have you ever seen these items being used in our food at home? Never. I wonder why restaurants douse them over all Punjabi dishes! Try my dal makhni and there is not an ounce of cream in it, but it is velvety,” he elaborates.

I know I am in for something special. The menu looks exciting and the names of dishes stir up a torrent of memories, of summer holidays in my childhood spent in Punjab and my culinary discoveries during a relatively recent stint at Amritsar.

Some of the highlights are Sweety Singh’s signature dishes such as Chukandar de kebab, Ajwaini Pomfret, Kandhari murgh de tikke, Nalli Meat, Kadi pakora, Jhinga masale de naal, Tandoori Kukkad, Tandoori bhuniya meat and many more.

I see a fairly impressive array of vegetarian stuff that my grandmother and mother would rustle up in minutes and feed overpoweringly huge families with patience and devotion. The meats were mostly handled by men, an uncle who would toil over on a stove for hours till we had perfectly browned mutton.

Chef Sweety Singh relates how he learnt the secret and complex food formulae from his father who was a legendary chef himself. With achingly sweet Punjabi that chokes me with emotion and gratitude, he asks me “ Aap ji de layi main hun kuch khaas khana bhejda haan(I am sending something special for you now),” receding into the kitchen. He has connected thus with almost every table in the restaurant, as I can see with great personal touch and involvement.

We start with Anarkali, a dhaba special drink of pomegranate.

For starters we have Chukundar ke Kebab, Tandoori Bharwan Aloo and Paratdaar Paneer Tikka. Then we try his sensational Fish Seekh and Jeere de Naal Tandoori Kukkad which is simply outstanding. There is none of the red colour you find in commercialised Tandoori Chicken everywhere but a rich brown cummin rich coating, roasted perfectly. The accompaniments of Mooli Chutney & Garlic Chutney are perfect besides the Pudine di Chutney.

Macchi di Seekh

Jeere de Naal Tandoori Kukkad

Assorted veg starters

For the main course we have Saag Meat and Dahiwala Kukkad with some tandoori roti and Gobhi wali Makki di Roti and Wadi Wale Chawal. The dal as promised is devoid of any overpowering dairy product and absolutely light. His other specials are Amritsari Meat Tari Wala, Ghiya Wadi di Sabzi, Malai Wale Tinde and Kathal Masaledaar all of which would be spectacular, going by the very original Aloo Bukhara Kofta Mattar De Naal, that I sample. Chikkad Chole Kulche de Naal is another speciality.

 

For dessert we have Beetroot Halwa, Panjiri and Kesari Kheer. Well a spoon each of, at least. The Chukundar Halwa is the clear winner, so much more than a Gajarela (Gajar Ka Halwa) and made absolutely without any khoya.

Finally the icing on the cake, the Dhaba Paan Shot which is a delightful liquid version of the ubiquitiois paan, leaving us absolutely refreshed. It's as Punjabi as it can get. Here's a call to Punjabis and Punjabis at heart or lovers of Punjabi food, have this great experience at 'Hidden Treasures of Punjab' promotion at The Dhaba, The Claridges, New Delhi. Rest is all balle balle! Aaho ji aaho!

Chef of the Week : Siriporn Krasae-at

Christened Chef Siriporn Krasae-at and known to everyone as "Joy", she lives up to her name with her sunny disposition and attitude. 

Chef Joy hails from picturesque Lopburi Province of Thailand and has studied at the prestigious Dusit Thani College in Thailand. Her first interest in Thai food developed on her home continent, at her grandmother's side from whom she learnt the intricacies of this complex and diverse cuisine. Thai cooking is not just her work but her avocation as well. 

A Thai specialty Chef, Joy possesses over ten years of rich culinary experience and has worked with some of the best hospitality brands in the world including the Grand Hyatt Mumbai, Grand Hyatt Doha, JW Marriot Phuket, Sheraton Krabi and many more. 

A lover of cinema and art, she is also an avid traveler and her love for cooking and travelling has taken her around the world. Her journeys around the world finally brought her to Shangri-La’s - Eros Hotel, New Delhi, where she has brought her own special magic to the Thai kitchen at the 
award - winning Pan Asian restaurant, 19 Oriental Avenue. 

Speaking on the appointment of Siriporn Krasae-at, Farhat Jamal, Area Manager and General Manager, Shangri-La's - Eros Hotel, New Delhi said “We are pleased to welcome 
Chef Siriporn Krasae-at into the Shangri-La family. Having worked with some of the most iconic brands in various countries, she possesses an extraordinary understanding of guest palettes and Thai cuisine. We are certain she will be instrumental in ensuring an inimitable Thai dining experience for all our guests."

It is certainly with high expectations that I land up at 19th Oriental Avenue to sample a special Thai lunch tailor-made for me by Chef Joy. Tall, cheerful and pleasant, Chef Joy has the natural, friendly manner of a perfect hotelier, peppered with interesting anecdotes about her experiences with food. She enquires about general information about my food likes and dislikes in an unassuming chat and leaves us to wait excitedly for what she might conjure. My companion is vegetarian and I am a bit of an omnivore! Chef Joy tells me that the predominantly non vegetarian Thai turn vegetarian briefly for a week during a festival in October. Celebrated primarily in Phuket since the 19th century when residents of Chinese ancestry, follow a rigorous ten-day vegetarian diet, and rituals at Chinese temples, parades and spiritual feats performed by ascetics are the highlights of this idyllic island's most exciting festival. The world is my oyster when it comes to food and I am all set for some Thai pearls of culinary wisdom.

Mar Hor- Thai Galloping Horses

It is the confidence of an accomplished Chef who sends a vegetarian starter five minutes after you've just told them you prefer non-veg! But what I see in front of me is a stunning rectangular platter with veg Mar Hor, square pineapple canapes on top of which is propped a ball of crunchy peanuts in an aromatic brown sauce, holding it all together. The taste is so appetising and complex and very refreshing to start a great meal with.

Gaeng Leang Prawn Soup

Next up Chef Joy appears with the soup-Gaeng Leang Prawn & Mixed Vegetable. I love the fact that it is clear, love the seafood flavours and perfectly cooked prawns with zero oil and an abundance of herbs. Also I love the fact that there are so many assorted vegetables in the soup, right from yellow pumpkin to babycorn to mushrooms. It is a meal in a dish actually. Chef Joy tells us that this soup is popularly given to new mothers after their delivery as it not only nourishes them but also helps clear and detoxify their system. A much better option than our desi ghee-filled, OTT Punjabi Panjiri, I say!

Squid with Chicken

Raw Papaya Salad

As we wait for the main course, Chef Joy surprises us with an entree- Squid stuffed with chicken. My companion has the classic raw papaya salad. This dish is nice but a bit heavy for me as it has glass noodles and too many tastes that are not summing up to a whole for me. Maybe the dish does not go with my interpretation of Thai food and is more like a cold meat terrine. Squid lovers would probably enjoy it much. Perhaps I don't want to ruin my main course, so I go easy on this.



I am glad I do that because the main course is truly spectacular. Chef Joy creates a stunning Duck with Tai Tum Krop in Red Thai Curry with plain Thai Rice. Tai Tum Krop is a fruit resembling slightly sweet and sour plums that offsets the duck brilliantly. It is the perfect dish, the tart fruit is just right with the rich duck. I try a bit of the Veg Thai Green Curry too.

Duck in Thai Red Curry with Jasmine Rice

The flavours are perfectly blended. I can't help admiring how beautifully the Thai create complex combinations of ingredients that are all too familiar to us Asians but at the same time treating them so differently and uniquely that the end result is nothing short of startling.

Take for instance water chestnut that we Indians have only during rainy season as a bland snack generally. The dessert here is water chestnut soaked in coconut milk and rose syrup with crushed ice. Simply divine!

The actual menu of the restaurant is expansive too but what Chef Joy has created especially for me, leaves me with pleasant memories of authentic Thai food one savours in Bangkok and other parts of Thailand, right here in Lutyen's Delhi. I know I'll be back here whenever I want to experience sheer joy!