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World cuisine: Teasing the taste buds
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World cuisine: Teasing the taste buds
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[QUOTE=Admin;14]The eatery is known for some of its authentic dishes like Japanese Wakane Salad with iceberg and Japanese plum dressing, Chicken Xacutti in traditional Goan spices and grilled vegetable ratatouille. While this trend of peregrine food fare was earlier limited to travel trips abroad today it’s not rare to find women ladling out newer dishes right in their kitchens. Model and actor Simone Singh says, “My husband Fahad and I are fond of throwing parties at home and I sometimes don the chef’s hat during these dinners. If I may say, my guests just love the exotic olives I cook.” Most of the Mumbai celebs can also be seen flocking to a swanky eatery called Tetsuma in town. The chef explains, “Our sushi and sashimi platter is gaining immense popularity and we see people coming to try it out specifically. The other ‘in demand’ dishes include California Crab Roll and Chilean Sea bass with soya beans. More than anything else it is the craze of something new that is appealing to the masses. Concept culture But its not only about a superlative culinary fare sometimes it is also a concept that draws a huge response. Urban Pind - an eatery in the heart of Delhi - has started a unique concept of Kama Art menu. The menu abounds in dishes that act as aphrodisiacs. So as you sit down at the dimly lit cosy restaurant amidst replicas of Ajanta and Ellora caves on the walls you can order dishes like Artichoke Heart stuffed with dry fruits, which the chef promises is very powerful for a young couple. The cocktails too promise to give you a prolonged kick and also have rib-tickling names like Palang Tod (bed breaker) - a blend of Vodka, Bacardi, Tequila, Cranberry Juice and Pineapple Juice with a hint of Saffron as a garnish. For those who want to try mocktails, Kamasutra Shake, which is a blend of Orange Juice, Mango Juice, Pineapple Juice, Strawberry Crush and Fresh cream guarantees to blow your mind. Model and actor Deepika Padukone says, “I am based in Mumbai now, which is the hub of all kind of world cusines. But even in my hometown Bangalore, the trend is fast catching up. I remember, while growing up my imagination never went far from idlis or appams for breakfast but the new generation is gorging on unheard dishes. I myself don’t mind trying it as long as they are healthy.” She signs off. So whether you are munching on Himalayan rainbow trout from the Far East, the New Zealand green shell mussles or Pink caviar sushi a gastronomic pleasure to the gut is guaranteed. Courtesy: [url="http://timesofindia.indiatimes.com/Lifestyle/Food/World_cuisine_Teasing_the_taste_buds/articleshow/2326961.cms"]http://timesofindia.indiatimes.com/Life ... 326961.cms[/url][/QUOTE]
