Women’s Day Celebration at MiaCucina At 'A Perfect ParTea'

  When I self-invited myself to my cousin’s home for lunch last Saturday, I was not in the know that his wife was not in the town. He answered the doorbell, gave me a quick hug and rushed to the kitchen to complete the task. He had prepared Italian Cannoli for lunch. Not an easy recipe, mind you. He had cooked soya-beans filling, rolled it in garlic flavored tomato paste and layered with cheese. It was a delicious dish.

So who says Kitchen is women’s domain?

No, my cousin is not a chef, and not even a house-husband, its just that when is wife is away, he can cook a decent meal for himself and his guests.

But yes, food is the favorite topic of conversation amongst women. So that afternoon, he drove me to my venue at 'Mia Cucina' (Powai) for the celebration of women’s day hosted by Rushina of APBCook Studio fame.

The room was vibrant with excited murmurs of women from different walks of life, Chefs, entrepreneurs, house-wives, all with a common interest- Food!

The session started with Ashwin Rodrigues talking about ‘CasablancaWines’. It was an interactive session, wine-tasting event of white sparking wine and rose colored fruity wine.

This was then paired with different flavored cheese. Mansi Jasani introduced cheese as ‘just a controlled spoilage of milk’. There were different flavored cheese, some melt-in-the-mouth feta cheese and some aged and smoked cheese. A special mention can be made for the curry leaves flavored ‘Le Pondicheri’ cheese that won the brownie points.

Chef Sunjay Kotian rocked the stage with his delish fig salad, introducing the use of Olive oil in his specialty dishes pointing to the fact that virgin oil be used solely for salads and other olive oil to be used for normal cooking. Four different types of Salad leaves were tossed with dressing of fig sauce, topped with feta cheese, garlic flavored croutons and grated beetroot. He also cooked Spanish Chicken Paella.

Time tickled quickly, but Chef Kainez of TheobromaIndia was quite efficient. She prepared soft, vegetarian green mango and ginger tea cakes in jiffy, each bite so delicious that just one cake was not enough.

While we feasted on Teacakes, we watched short clips from the latest documentary film  ‘India’s Daughter’ Highlight of this event was the beautiful poem on ‘being a woman’ recited by Tess Joseph who had worked on this project along with Leslee Udwin.

This was a fun event; the room was packed with more than 50women. There is always something new to learn from such kind of events. My sincere thanks to Rushina, who takes so much effort to bring women together from all walks of life

Like all food events, the take-away food-gifts are always trendy. The loot that I brought back home

‘Old monk salted caramel sauce’ and ‘Arugul almonds pesto’ by Amrita’s Life ki recipe

‘Madelienes’ by Anurita’s Eighth

‘Cinnamon cookie’ and ‘Nutella sea salt cookie’

by Ruchika’s House of Cookies

‘Organic chai masala’ by Roweena’s Fatfree Almost

‘Tropical nut mix’ from APB Cook Studio’s lust Pantry

‘Classico olive oil’ from Bertolli

‘Feta’ from The Cheese Collective

‘Cooking sheets and frying pan foil’ from Asahi Kasei

Okay, I am thinking of feasting on those Cinnamon cookies and make some fresh salad with tropical nut mix and Feta cheese…and maybe later, try that Chai masala too…..

Food Demo at Kala Ghoda festival

When I reached 5-All Day restaurant, Apollo hotel, there were just few people inside the room. It was still early, fifteen minutes before the hall would fill up. Small group of women sat discussing the menu. The chairs were arranged in ten rows which could seat about 80 people. I took the seat closer to the work-station. I was to attend the demonstration of Tartine at Kala Ghoda Festival that was hosted by ‘Le PainQuotidien’ the bakery-café.

The table was laden with different kinds of sauces, breads, and other ingredients that the chef would use during the demonstration. A big screen dominated one corner of the room, which would be ideal for people sitting at the back to be able to view the demonstration clearly.

A senior couple sat next to me. They included me into their conversation, informing me the citation of all the events that they would be attending during the 9 days festival, their favorite being food and literature. Gradually the hall began to fill up, all the seats were occupied and there were about dozen standees. Each person was given the menu, recipe card and one pair of muffins. The evening looked good. It is important to watch food demonstration on a full stomach to be able to concentrate on the tutorials.

I munched on muffins.Soft and sweet, they melted easily after the first bite flooding my mouth with sweetness.

With brief introduction of the chef, the restaurant and about the festival, the demonstration began. All eyes fixed on the big screen and an occasional glances at the chef, we all sat enthralled watching each dish, drooling on every presentation.

Chicken and Pesto Tartine with Brie cheese &Pears

1. 1.     Chop the roasted chicken breast into cubes and add pesto (basil+oliveoil+salt+pepper) and Mayonnaise to make chicken-pesto mix.
   2.     Apply butter to the toasted bread.
   3.     Spread the chicken-pesto-mayonnaise mix.
   4.     Place the sliced Brie cheese on it.
   5.     Place thinly sliced pears on.
   6.     Cut into triangles.
   7.     Insert sliced cucumber and thinly sliced radish between the triangles.
   8.     Spread chopped tomatoes on it.
   9.     Add more pesto sauce on it.
   10.   Decorate it with rocket leaves and parsley.
   11.   Serve it cold

Roasted Chicken &Smoked Mozzarella Tartine with Basil Pesto & Tomato

1. 1.     Thinly slice the roasted chicken.
   2.     Apply butter to the toasted bread.
   3.     Arrange the thinly sliced chicken on the bread.
   4.     Spread thinly sliced green apples over it.
   5.     Cover it with thinly sliced smoked mozzarella.
   6.     Put it in the oven for 5 minutes or till the cheese has melted.
   7.     Cut it into triangles.
   8.     Insert thinly sliced cucumber and thinly sliced red radish between the triangles.  
   9.     Drizzle basil pesto on the top.
   10.   Add chopped tomatoes.
   11.   Decorate with arugula leaves and dill sprig.
   
   
   Mushroom & Chevre Tartine with Balsamic Peppers.
   
   
   
   
   
   

1. .     Make the mixture of chopped mushrooms and white sauce.(butter+flour+milk).
   2.     Roast (red+green+yellow) pepper, remove the skin and thinly slice them.
   3.     Mix Balsamic vinegar and salt to it.
   4.     Butter the toasted bread.
   5.     Apply the mushroom mixture to it.
   6.     Cover it with balsamic roasted pepper juliennes,
   7.     Sprinkle goat cheese on the top.
   8.     Bake it for 5 minutes.
   9.     Cut the bread into triangles.
   10.   Insert thinly sliced cucumber and thinly sliced radish between the triangles.
   11.   Place arugula leaves on the top.
   12.   Decorate with salad leaves.
   
   

Buffalo Mozzarella Tartine With Olive Spread And Marinated Tomatoes

1.      Thinly slice the tomatoes and Buffalo Mozzarella cheese.
   2.     Toast the wheat bread.
   3.     Apply butter and black olive paste (Olive tapenade) evenly on the bread.
   4.     Arrange tomatoes, mozzarella slices and arugula leaves alternately.
   5.     Bake it for 5 minutes till the cheese melts.
   6.     Cut it into triangles.
   7.     Drizzle basil pesto on it.
   8.     Garnish with thinly sliced cucumber and radish.
   9.     Serve warm.

Mint Lemonade

1.      Make the basic mixture using 30ml orange juice, 40 ml lime juice, 150ml water and sugar syrup.
   2.     Take a heavy bottom glass and muddle a few sprigs of mint leaves in it.
   3.     Add little hot water to the mint sprigs and allow it to seep for few minutes.
   4.     Add ice to fill up glass.
   5.     Add the lime-orange mixture. 

With demonstration complete it was time to feast.