Quite A Treat At Icing On Top

Frankly speaking, I do like pastry, cakes, cookies, but cannot eat too much. Just one spoonful is enough, more than one is a cardinal sin. Therefore when Icing on the Top offered me some of their delicious goodies, I visited their site to see what they have on offer.

On their webpage, I did what anybody else would do….drool!

When their gourmet hamper arrived with miniature range of pops, shots and desserts, I needed somebody to share these goodies with me.. Why should I sin alone?  I selected the day, when I would have visitors at home. Their goodies arrived right on time, when I had guests from Curacao.

Happily I removed box by box of goodies to try from the gourmet hamper they sent.

G screamed when she saw Red Velvet cake. Creamy spongy, it just melted in the mouth and disappeared from the box in a blink.

“Hey! That’s good!” she exclaimed, “didn’t know they make such stuff in India.” She squealed in high decibels.

One by one, I opened the box, starting with handcrafted miniature cookies. There were Lemon, Cinnamon, Chocolate chips and Oaty Caramel Crunch.

One particular type that delighted G and was reminded of her granny was cinnamon cookie. “Nankatai, Nankatia”, she exclaimed with joy as she popped one by one into her mouth, “This is really good. She took a bunch of the cookies and put in her friend, P’s mouth too.

Now P was also getting interested. “What else do you have?” He asked So we tasted - those small tiny ball cookies.

They liked cinnamon cookies the most, Oaty Caramel Crunch tasted like breakfast oats, crunchy and sweet, perfect to go with the morning cup of coffee. However they didn’t like lemon cookies, it was too powdery.

Next was the cake pops that looked like big lollypops.  A creamy Orea in the center with sponge on the outside was good; one bite was enough to flood the mouth with chocolate.

There were three shot glass desserts: Chocolate, Hazelnuts and Blueberry.

“If you like sweet and sour, Blueberry is the best, but for me, I liked the nutty taste of Hazelnuts.” Said G as she tasted spoonful from each glass.

However the best of all was the Chocolate Mudpie, extremely delicious, spongy and soft. I saved it in the fridge and it was fresh even after four days.

I would sincerely recommend this to one who has a sweet tooth. 

They have special goodies for vegetarians that have exotic flavors – passion fruit with basil seed, raspberry with star anise, saffron with pistachio to name just the few.

It is perfect for weight conscious people too, because it satisfies the craving of sweet and because it is miniature, it limits your intake, thus ensures minimum calorie intake.

Established in 2009, Icing On Top is a culmination of one girl’s passion for baking. Trained in the pastry kitchen at JW Mariott as well as at Indigo Deli (Palladium) and Indigo (Colaba), Ayushi Shah (The Owner) quotes a love for food as the driving point behind her success. A strong vegetarian upbringing shines through in the completely eggless menu offered, is a rarity in itself.

Drool more on ‘Icing On Top’ or at their Facebook Page.

Cook Off Contest - Good Concept - Badly Planned

As a food blogger, I do get invitation to attend many culinary events, such as food demonstrations, restaurant review or potluck parties. I like to go for such events because it gives me content to write on my blog and I get to meet many interesting (and not so interesting) people during these meets.

First things first…what is your idea of food blogger?

Are they the bunch of food crazy bloggers who are always seeking free meals in a shiny restaurant? Why do they get invited? Are they The-last minute-save-the-face-fill-the seats-guests-that-highly-priced-paid-media-refused-to-attend?

Food bloggers like me are passionate about the food and we like to share our love for food with our readers. We are honest and blunt; and more importantly, we are not looking for free meals, we just want content for our blog, a knowledge to share. We solely write for our own pleasure. We know all about taste, presentation and the creativity of a dish.

This week I received an invitation from Rohini Dey, to attend a cook-off for vermillion restaurant. I had deleted the first invitation to this event from my mail box, but when I discovered that a food blogger friend, Rushina was to be a judge to this event, my curiosity was aroused and I wanted to attend as an audience. The second invitation came, inviting me to two events, a ‘cook-off’ event at Indigo and ‘’meet and greet’ at IBar, (a launch of new restaurant) I willingly accepted both the invitations.

When I reached the venue, I looked for the hostess, Rohini Dey, to say hello. I looked for the participants who were to be judged for their culinary talent, I looked for the cooking stations.  My bad! I had misunderstood it all! We were not invited to watch the participant prepare a dish. We were invited to watch the judges eat!!!

This must be the most embarrassing moments for the judges too. How could one taste food when thousand of cameras flash on every bite they take?

It would be more appropriate if there were 2-3 extra plates prepared for the audience too and placed on separate tables for the media to taste and click pictures if they wished and let the judges taste the food in peace.

I am still confused as to why the food bloggers like me were invited? We could not hear the conversation (there was no mike), we could not see the presentation (the creativity of the dish was visible only at the judges’ table,) we could not taste the dish (it was cooked only for the judges)

 The photographers, writers and bloggers looked uncomfortable because nobody offered them a glass of water, not before the event, not during, nor even after the event.

I am hoping that they will pay attention to these details when they have one more event at Delhi the next week.

After the event, I ordered a cup of coffee for my friend and I. We waited for 20 minutes, but the coffee did not arrive. What were they thinking???? Hello! I was willing to buy my own cup of coffee.......

In a place like Mumbai, where the distances are far to reach, there is heat and dust, a blogger spends his/her own money to travel to the venue, surely he/she deserve a warm welcome, no?

Truly disappointed!!!

No! I am not greedy! But I have never been treated like this. Besides blogging, I also work for the welfare of underprivileged, mentally challenged children. Sometimes I make home visits to see the child's behavior at home. Some of the children do not even have a chair in their home to sit. I cannot describe the love and affection I see in their eyes. They may not have enough money to enjoy the luxuries of life, but when any guest visits them, they will always offer food and drinks, they will talk to you and make you comfortable. 

A glass of water is MUST.

I didn’t know who this Rohini Dey is, till I saw her at the table addressing the room. The owner & Founder of Vermilion, The women behind the Indian Latin restaurant known for its pioneering cuisine in NYC & Chicago. A leading restaurateur! A proponent of Indian cuisine with her unique Latin-twist indeed!

Alas! Such is the hospitality of the person in food industry!

I made up my mind of not attending any more of such events and sent in my email to the organizer.

HelloThis is to inform you that I won't be attending your party on Wednesday at IBar My friends (Bloggers) and I had attended your ‘cook-off’ today at Indigo, and was quite disappointed with your hospitality towards your other guests. NOT Even A GLASS OF WATER was offered to the guests who attended the event. We felt like second-class citizens. If the only important people in the event were your judges and participants, why were bloggers like us invited??? Like fools we took pictures of the food that judges tasted........OMG, such fools we are.... Still confused!! Pushpa

Her PR called me the next day, apologizing and blaming the management of the restaurant for the oversight, telling me that they were supposed to serve soft drinks and biscuits to the audience. She requested me to attend the event and give her one more chance to show her sweet hospitality. She promised to be good to me.

I am taking no chances; I have enough food at home and enough money to pay my food bills.

When she insisted that I attend, I requested her to be nice to other bloggers who were to attend the event at IBAR.

I am hoping that my food blogger friends were treated well the next day.

Coming back to the event, there were six participants and six judges to select a chef who would lead a restaurant at New York City drawing a handsome salary and permit to migrate to a new city.

My best wishes to them.

All the dishes were of Latin-Indian concept.

One of the dishes was Cauvery fish platter, avocado samosa, corn cream inspired makhani.

Ingredients for Cauvery fish

80gms Rawas (Indian salmon)

1tsp finely diced raw banana

½ tsp butter

½ tsp egg white

½ tsp mustard seeds

½ tsp gram flour

½ tsp roast cumin powder

½ tsp asafetida

½ tsp lemon juice

Salt pepper to taste

Method for Cauvery Fish

1.    Remove excess water from fish with dry cloth. Rub salt, pepper and asafetida over.

2.   Make a mixture of raw banana, butter, egg white, mustard seeds, gram flour, and cumin

3.   Cover one side of the fish with the above mixture

4.   Place the fish on grill for a minute, then cook it in oven at temperature of 150degrees for 5 minutes. Make sure the upper crust does not turn black.

Ingredients for Prawns

28grm of Tiger prawn with tail

1tbsp finely diced red pepper

½ tsp gram flour

½ tsp butter

Salt and pepper to taste

½ tsp lemon juice

1tsp egg white

Method for prawns

1.    D-vein the prawn and slice it into half. Make sure the tail the tail does not separate.

2.   Remove the excess water from prawn

3.   Mix red pepper, gram flour, butter, salt, pepper, lemon juice and egg white.

4.   Roast for 5 minutes.

Ingredients for Samosa

1 tsp mashed avocado

½ tsp almond

20gms refined flour

Pinch of ajwain

2-3 drops of oil

water as required

½ lemon juice

Salt to taste.

Method for Samosa

1.    Mix avocado, almonds and lemon juice and keep aside

2.   Make samosa patti with flour, ajwain, oil and water

3.   Roll and shape into triangular pocket and stuff it with avaocado filling.

4.   Deep fry

Ingredients for corn cream inspired makhani

1/2tsp garlic paste

1/2tsp kasuri methi

500gms tomatoes

2tsp red chilli powder

1/2 tsp methi seeds

Salt to taste

1 tsp white butter

1tsp corn cream

1tsp ghee

½ tsp butter

Method for Corn cream inspired makhani

1.    Heat butter and add methi seeds

2.   Once the seeds start to sizzle, add garlic paste, salt, chilli paste and stir fry till butter separates

3.   Add  tomato (blanched and skinned)

4.   Blend with hand blender. Add kasuri methi and white butter, strain it through muslin cloth, then add corn cream.

Ingredients for Mash potato

100 grams sweet potato

1 tsp butter

1 tsp cream

½ tsp bacon fat

Method for Mash Potato

1.    Boil sweet potato

2.   Blend it with the rest of the ingredients

Plate Garnish

Curry leaves sautéed with mustard seeds and urad dhal.

1 papad

Serves one person

Creativity was used to arrange it in the dish to make it presentable. The judges found the concept interesting but they were not happy with the flavors.

Punjabi Food Festival at Saffron

I was traveling in Spain during the time Masterchef India 2, a reality food show, was broadcast in India, therefore I was not able to follow this season, but those who watched must have seen the culinary skills of the participants, specially of Jyoti Arora, a housewife from Amritsar.

With no professional career, nor a blog space to boast, her culinary skill alone gives her the popularity of being talented and expert chef. All her experience comes from the hours she has spent in her own kitchen for 29 years experimenting on food that is healthy and fat free, erasing the myth that North Indian food is oily and spicy.

April is the Baisaki, a NewYear month, celebrated by various hindu communities in their own way of praying, socializing and eating authentic food. Saffron at Hotel Marriot invited Jyoti Arora to host a typical Amritsar style cuisine at Punjabi Food Festival.

The Saffron restaurant is dressed with sugarcanes and assorted dry spices in large jute sack at the entrance, there are bundles of garlic pods and bottles of fresh lime at the counter separating the area of the kitchen, colorful streamer closer to ceiling giving it a festive look. A live Indian music or folk songs in the background could attract more guests into the restaurant and do justice to the moods.

The food is excellent, non greasy and healthy as the chef promised. Some of the dishes on the menu had names like ‘Beera’ and ‘Prakash’ names of the most famous joints in Amritsar who have shared their recipe with Jyoti.

The melt in mouth Beera Chicken (from the house of “Beera”, the most popular chicken joint of Amritsar) and Amritsari Prakash Meat (Australian lamb, bone cooked on dum in spicy curry), is good enough reason to believe that you are transported to Amritsar.

I could not keep my eyes off these roasted king-size shrimps on skewers that arrived at our table. Perfect cooked, succulent and sweet, it was the dish to die for.

One by one, the dishes arrived, vegetarian and non-vegetarian, till tummy begin to explode. How much can one eat? The food is not very spicy, but you are served freshly chopped onions, green chilies, chutneys and pickles. Jyoti was most gracious, willing to take any criticism (we didn’t have any), sharing her recipes and relating her stories of her hometown and her learning experience during her MasterChef days. Jyoti believes that Punjabi food is all about cooking and feeding the loved ones.

Have you ever eaten chicken pickle? This was awsum! I liked chicken pickle so much that when Jyoti offered me to a bottle to take home, I couldn't refuse. What is interesting is that this chicken pickle can be stored in the fridge for three month and still retain its freshness. I plan to eat on every non-veg days, maybe I could make a nice sandwich too and share with my guests.

Then came the best part, the dessert. A platter of assorted sweets like Jalebi (made from overnight fermented gram flour and cooked in desi ghee), Mango Rabdi (fresh mango pieces with sweetened reduced milk, chilled), Dal Pinni (Lentils cooked in milk and sweetened with jiggery and Gur Ka Karah (traditional dessert made from jaggery) arrived at our table

.

There were drinks too, that included wine, mocktail, sweet and salty lassi and of course Mawa Lassi, made of just mawa, sugar and crushed ice. Unlike sweet lassi, this Mawa lassi is very light and refreshing.

And like all Indian food must end with, what else? Paan..hmmn delicious!!!

The Punjabi Food Festival can be enjoyed till 18^th April, if you are Indian food lover and health conscious, do head to Saffron, at Marriot, because food is yummicious!!!

Restaurant: Saffron, JW Marriott Mumbai

Date: April 02 to 18, 2013

Time: 7 pm onwards

Pricing: Approximately INR 2200 plus taxes for two (without alcohol)

For Reservations: 022 66933344 or log on to www.jwdining.com