Food diaries with Kunal Vijayakar

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By Fiona Fernandez |Posted 30-Jul-2015

From his culinary finds in Fort Kochi to a 'wild' encounter in Kurseong, discerning foodie, Kunal Vijayakar's travel diaries are bound to be packed with aromas, served up in his inimitable witty style

"The most amazing thing is that after shooting nearly 500 episodes over eight years of continuous travel across India, you still feel that a hell lot of food is yet to be tasted," admits everyone's favourite foodie, Kunal Vijayakar. "It's phenomenal. Every 50-100 km, the masalas and the food change," he reminds us.

Kunal Vijayakar believes that food is a great way to explore a new culture

Vijayakar, along with writer-activist Suhel Seth, tech investor Mahesh Murthy and Financial Times head James Crabtree will speak at Mumbai's first edition of The Lime Diaries, a popular community travel series by Bengaluru-based startup Byond Travel. This series is focused on rediscovering the lost art of storytelling. With such a well-travelled foodie at the other end of the phone line, we're tempted to get him play favourites, pick sides and don the culinary guru avatar. Vijayakar, with all his candid humour intact, obliges us.

Vijayakar recalls enjoying fresh fish in Fort Kochi

Excerpts from Kunal Vijayakar's foodie diaries:Memorable discovery:There are so many! But I keep going back to 2007-08, during my first visit to Kerala for the TV show. Fort Kochi came across as this delightful place that celebrated Hindu, Muslim and Syrian Christian food. So, you can choose from Hindu-style vegetarian Sadya, the Syrian Christian spread — where dishes like Goa's sorpotel is more green than red — and Muslim delights like parottas and b-word (sorry; can't use the word here!) preparations. There's Jew Town as well where we savoured fare from some very hospitable families, whose homes we stepped into, without asking even! Plus, if you stroll down the sea-facing promenade, where the Chinese fishing nets are installed, you'll spot food stalls where delicious seafood is whipped up in a jiffy, straight from the Arabian Sea. It's a celebration of many cuisines in such a small radius.

Byond Travel organises experiences where travellers fish with locals and then learn to cook their catch, Kerala style before eating it at a farmhouse.

A few culinary finds:In Srinagar, we experienced lip-smacking Wazwan fare prepared by Kashmiri Pandits who are actually non-vegetarian. The Dum Aloo, paneer dishes and the Rogan Josh were to die for. We ate this fare at a home, as it's not easily found in Srinagar's restaurants.

Another find was the seafood that's available around Chilka Lake in Orissa. There are currents in this lake, so it was quite scary as our tiny boat (to catch fish) kept swaying quite a bit! Along the banks, you'll spot freshly-caught crabs, prawns, the works. These stalls will quickly toss the catch into a wok, as we were treated to some of the most amazing seafood.

Also, while in Orissa, I recall trying the Malai Roll from a stall outside Puri's famous Jagannath Temple. Milk is stored in huge utensils; a thick film of malai is formed at the top. This is taken out carefully, placed on a plate, rolled with sugar, and served to customers. It's heaven!

My unsavoury experience:We were shooting in Kurseong. The area has a huge colonial influence, and is dotted with tea estates. A Nepalese managed the lodge where we were put up. One day, he invited us for an outdoor cooking experience, in the wilderness. He was meant to prepare a pork dish for us. As he began to cook the dish, he started throwing in plants, ferns, stems and leaves that were plucked from around! Haldi and green chillies were the only known ingredients. It was so bizarre, and tasted horrible! It left a bad taste in my mouth.

Log on to: www.byond.travel

Experiential travel and The Lime Diaries

Every travel has a story to it and Bengaluru-based The Lime Diaries, a travel storytelling series run by Byond Travel aims to get people talking about memories. "We intend to launch in Delhi soon, and there are talks to take the event to different areas of India," says Vikram Ahuja, founder of the company.

On a trail with the eagle hunters of Mongolia

As a travel company, by curating personalised travel experiences, they aim to help people create their own stories. Fishing with local fisherman in Kochi or even hunting with eagles in Mongolia; these are the kind of stories they are hoping to build.

Recently, they have also added group travel based on special interests such as photography, bicycling with adventure specialists, women's only travel and more.

Log on to: bynd.tl/WatchLimeDiaries to watch previous stories from The Lime Diaries

Foodie tips from Kunal>> The place must have exciting food. It is extremely important for me. I'm not interested in going to a place just to see mountains!>> Even in cities like London and New York, which don't have a specific local cuisine, it's vital to experience their variety of restaurants.>> In regions and countries that have rich, local cuisine, always savour it.>> It's highly possible to create an itinerary around food.>> Hit-and-miss is common for a foodie traveller but don't let it deter you.>> Trust someone before trying out new food.>> Read up blogs and articles by local food critics from the area>> Talk to like-minded people for a consensus and advice. At the end of the day — be open to tasting the food yourself.

Also read...

I am not a critic, I'm a foodie: Kunal Vijayakar (Read more)

Source: Food diaries with Kunal Vijayakar

Endless food options near the London Bridge

Every major city in the world offers tourists something they will find hard to resist: good-quality food.

Through the years, Borough Market, which boasts not only British but also international cuisine, has become London's most renowned food destination for locals and tourists.

Foodies and ordinary folk go there to buy anything, from fresh seafood and meat to authentic truffle oil, cheese, pastries and more.

People are encouraged to sample a plate of authentic paella, a raclette sandwich, or freshly cooked oysters with a glass of wine or beer.

The gustatory options at Borough Market are endless. Professional chefs or home cooks can find reasonably priced ingredients to spice up their dishes.

Locals enjoy lunch in both favoured and new stalls. Tourists explore and discover different flavors all over the market as they walk through the variety of 70 unique stands, until they come back to the ones that catch their fancy.

Apart from enjoying an inte ractive exchange of tastes and flavors from a diverse group of people, one can also go to The Shard, a 95-story skyscraper in Southwark that forms part of the London Bridge Quarter development; a walk along the River Thames and the boutiques of Bermondsey Street, as well as Tate Modern art gallery and Shakespeare's Globe Theatre.

Or take a stroll on the famous London Bridge to burn those calories.

The Borough Market is open 10 a.m.-6 p.m., Wednesday-Saturday.

To keep track of new traders joining, or coming events, follow on Twitter and Instagram @boroughmarket or facebook.com/BoroughMarket.

Source: Endless food options near the London Bridge

Food trucks keeping it simple, delicious

The food may travel fast, but it's certainly not fast food. 

"There's a balance … if you start rushing it, it turns into fast food," said Sergiy Cherueuko, owner and operator of the Robin Bobbin food truck in Estevan. 

His words of wisdom come shortly after his food truck, which largely identifies with pizza enthusiasts, hit the streets of the Energy City earlier this year in May, adding to the variety of food truck options that are now available within the city. 

However, unlike many others who run their food trucks on a part-time basis, Cherueuko and his wife Natalia are looking to go full-time with Robin Bobbin. Through the eyes of many, operating a food truck on a full-time basis is an endeavor not worth pursuing, but for Cherueuko, who's originally from Ukraine, it's just another adventure, one he can enjoy with the rest of his family. 

"I traveled all around the world and worked in many restaurants," he said, referring to his past experiences with cooking. He noted some of those experiences took place on the water aboard large cruise ships.  

"I stopped traveling because my family began to grow," he said. 

In 2008, his wife and now 12-year-old son moved to Estevan where he found employment at the Tower Cafe. Cherueuko said the staff there really helped him get settled and become familiar with the community. They ultimately helped him reach his goal of operating Robin Bobbin, but not before a short stint in the oil fields. Cherueuko said he hopes to run a restaurant one day, but is using Robin Bobbin as a stepping-stone. 

"It's easier to start with the trailer as opposed to a restaurant," he said. "My wife helps me a lot in the trailer and with accounting. My son helps with the pizza boxes and cleaning." 

Their daughter, who joined the family shortly after their arrival in Canada, often calls the trailer their "little pizza house." 

Cherueuko is pleased with the business so far, and said the community feedback has been positive, but admitted it's a lot of work and that the process of making pizzas is slow. He said in order to keep his business running, it's important he keeps things simple and his pizza's reflect the food truck's identity. That means using natural cheese, using high-quality sauce and making fresh dough everyday. 

Riley Beatty, current owner and operator of the Eatz Beatz food truck, which has been in operation since late 2013, agrees wholeheartedly with the idea of keeping things simple. 

"I'd rather make five food items really good, rather than 20 that are just okay," Beatty said. 

Beatty runs his food truck business on a part-time basis, and he said his drive to operate the trailer derived from sheer passion for high-quality food, something his friends often said was lacking in the Energy City. He suggests anyone looking to open a similar business be aware of what they're getting into. 

"Some people will go, 'hey, you fed like 40 or 50 people at lunch,' but they don't realize you have to pay for fuel to run the generator, pay people who helped you out that day and the food itself costs good money, too," he said. "It's a lot of work." 

The unpredictable weather is something residents in the community are used to, but for food truck operators, it's a factor that always has to be taken into account when a day is being planned. 

Both Beatty and Cherueuko get up early in the mornings to smoke the meat and prepare the dough, respectively. Trailer and kitchen inspections are part of the routine as well, and upon completion, the two head out to their designated areas in the city, which are largely comprised of isolated spots on commercial properties, like parking lots belonging to larger businesses. 

Judy Pilloud, city clerk for the City of Estevan, said interest in food trucks from a business standpoint has increased since 2013. 

"The amount that are in the city have increased," Pilloud said. "People like convenience and it was an avenue that was previously not really satisfied in the city." 

Cherueuko is looking forward to remaining open throughout the winter, and despite frequent reminders of the frigid winters that awaits, he remains optimistic that people will still want the savory pizzas his business has to offer. 

"If you make it with love, they will come," he smiled. 

When asked why he chose to call it Robin Bobbin, Cherueuko said it's the name of a restaurant he used to work at in Ukraine. 

"It reminds me of home," he said.

© Copyright 2015 Estevan Mercury
Source: Food trucks keeping it simple, delicious

7 stunning Cape Town vineyards with food as good as the wine

But wine farms also host some of South Africa's best restaurants, which pride themselves on serving up meals from ingredients often grown just steps away from the tables.

These restaurants have won enough awards to fill walls, but like so many of South Africa's best places to eat, they're generally relaxed, unpretentious affairs where the prices won't break the bank.

Many of the menus are deceptively simple, heavy on local ingredients and farm fare, but prepared with passion and care.

In no particular order, here are seven wine farms that offer great food and wine, with amazing views.

Haute Cabriere

Sparkling scenery: Haute Cabriere

Best known for its Pierre Jourdan sparkling wines -- known locally as Cap Classique, to get around Champagne naming rights -- Haute Cabriere's restaurant offers fine dining inside of a mountain.

The tables fill an upper level of the cellar, carved out of the Franschhoek Mountain.

But no worries about claustrophobia: vaulted ceilings soar overhead, while the wine cellar stretches out on a level far below.

This is one of the few South African cultivators of pinot noir, which is the focus of a pairing menu in the winter months.

In a country that loves meat, Haute Cabriere caters to vegetarians with a tasting menu every bit as good as its carnivore counterpart.

Noble Hill

Mexican meals: Noble Hill

Years ago a family from California bought Nobel Hill and opened cosecha (with a fashionably lower-case "c"), one of the first restaurants to bring high-end Mexican food to South Africa.

Since then the country has developed a fascination with Latin cuisine, so words like "burrito" no longer draw blank stares.

With delicately prepared ceviche and tender carnitas, cosecha is still showing the others how it's done.

A fish taco with their crisp sauvignon blanc makes for a leisurely lunch. For families, there's a jungle gym so the kids can entertain themselves for a while.

Spier

Farm-to-table: Spier

A giant among South African wine farms, Spier is the kind of place where it's easy to get lost for a day, or two or three.

Which is possible, because there's a four-star hotel, a spa, a craft market, an impressive collection of contemporary local art, and a rehabilitation center for injured eagles where guests can interact with the birds.

But the real reason to hang out is to sample more than one meal at Eight, a farm-to-table restaurant with a seasonal menu created with produce from Spier's organic vegetable garden, and its beef from the farm's pastures.

Because the grounds are so expansive, another option is to ask for a picnic basket (best booked in advance) and lounge on the grass with a meal of farmhouse cheeses, salad and freshly baked bread.

This is also a great choice for families, because kids can range as freely as the chickens.

Babylonstoren

Converted cow shed: Babel

Because of its age, Babylonstoren looks like a typically Cape Dutch farm.

The earliest settler structure dates from 1690, and the manor house is from 1777.

The gables and thatched roofs recall the 17th century, but the food at Babel restaurant reflects a very modern sensibility about cooking.

The ingredients are fresh from the garden, thoughtfully combined, and prepared without doing too much to them. Fruits often keep their skins.

If the weather permits, meals are served in the courtyard. Otherwise, the restaurant has a glassed-in room that's the next best thing to dining outdoors.

During the day, the Greenhouse serves tea amid exotic plants like vanilla and dragonfruit.

Jordan Wine Estate

Views of the vines

Jordan embodies the aspirations of modern South African dining.

The restaurant is simple and open, with wooden chairs and white tablecloths in a room lined with windows overlooking the vines.

The menu is also deceptively simple, and could include a pot roast or smoked fish. But every dish is perfectly prepared.

That yellowtail came from a wine barrel smoker. The pot roast is springbok and makes game a fine dining experience.

Breads are baked in a wood-fired stove, and there's a separate bakery that's worth visiting just for the pastries.

At the end of each meal, guests are invited to explore the walk-in artisanal cheese room and assemble their own plates.

For people who believe in lists, Jordan is regularly ranked among the best in South Africa and in the world.

If it's too good to leave, Jordan has recently opened posh suites so visitors can stay on the farm.

Hidden Valley

Hidden Valley: Mmmmm Slaaphakskeintjies

From humble beginnings eight years ago, the restaurant at Hidden Valley has evolved into one of the country's most innovative restaurants.

The menu includes dishes that many South Africans remember from their childhood supper table: ox tongue, lamb knuckle, apple tarts.

For foreigners, the menu invites questions like, who is this Ouma Jossie and what are her slaaphakskeintjies? A grandmother and tiny pickled onions are the answers.

Here these classic meals are enlivened with fresh, seasonal ingredients, careful preparation, and a modern willingness to experiment with imported flavors like miso.

Even people who shudder at the thought of trotters come away with newfound favorites.

Clos Malverne

What's better than wine? Wine with ice cream

This restaurant has one simple, insurmountable edge over all the others: ice cream and wine pairings. Only in the summer, and so loved that bookings fill up fast.

Toffee, almond and vanilla ice cream with a glass of Chardonnay are reason enough to visit, but the rest of the menu is a pleasure throughout the year.

Hearty meals with an international flavor can begin with gorgonzola-stuffed litchi, wrapped in smoked ostrich, and move to South Africa's famous steaks.

This is a warm, relaxing restaurant with top-notch food and the spectacular views that the region is famous for.

Source: 7 stunning Cape Town vineyards with food as good as the wine

Adam Liaw: five lessons I've learned since winning MasterChef

Adam Liaw says he has learned a lot about himself and cooking since MasterChef. Photograph: Destination Flavour, SBS Australia

The seventh season of a resurgent MasterChef Australia is coming to an end on Monday night, and I'm reminded it has been five years since I won the second season. A lot has changed in that half-decade. I'm no longer working as a lawyer, for one. These days I cook, I write books, I make TV shows, I travel and eat, and generally I spend an awful lot of time thinking about food. Here's a few things I've learned.

Cooking is a basic life skill

As a cookbook writer I must have been told a thousand times by people that they "don't have time to cook", and I'm always baffled by it. Australians spend on average around four hours a day watching TV and surfing the internet. We all have time to cook. Cooking is a basic life skill – like riding a bike or brushing your teeth. There's no better way to improve your quality of life than by learning to cook well.

I'm not a chef, and I don't want to be

MasterChef and other shows like it are fantastic entertainment, but it should be obvious to everyone that if you want to be a chef then going on telly isn't the way to do it. I have huge respect for chefs, but good food and good cooking isn't the exclusive domain of Ramsay-esque bluster, or Blumenthal-ian wizardry. Home cooking is not second-best to restaurant food – they're two different things. I just love feeding my family, and helping other people do the same.

Related: Adam Liaw: bring back the three course meal

Simple is best

I cook far more simply today than I did five years ago, and it comes down to one obvious truth: there is no correlation between how difficult something is to make, and how good it tastes. Ingredients are fantastic just as they are, and it's the cook's job to get them ready for the table without getting in the way of their natural flavour. I can honestly say I rarely spend more than 20 minutes making dinner each night, and I think I'm a better cook for it.

Seasoning is the most important part of making food taste good

A few weeks ago I wrote about seasoning, but it's such an important point it deserves repeating. Seasoning and flavouring are two different things. Chefs often talk about seasoning as the correct level of salt in a dish, but in reality seasoning is balancing just five things: salt, sweet, sour, bitter and umami. Flavouring, on the other hand, is adding new flavours to a dish. Years ago I focused a lot on flavour combinations, worrying whether basil and apple went together, or if I could combine duck with tomato.

These days I hardly ever think about those things. Good seasoning is the reason why at fancy restaurants you can see strange combinations of ingredients that just seem to work together. And it's the secret to making delicious food at home, too.

Food is fun

We all tend to take food (and television) a bit too seriously. The winner and other contestants from this season will have seen food reach the most artificially stressful, combative and difficult point it will ever reach in their lives. When the dust settles it's time to remember that cooking is easy, and food is fun. Keep that in mind, and I wish every one of them wild success, happy cooking, and full bellies for years to come.

Source: Adam Liaw: five lessons I've learned since winning MasterChef

Culinary tourists driving growth in U.S. tourism

By COLLEEN BARRY

Food Jul. 26, 2015 - 06:02AM JST ( )

MILAN —

Culinary tourists are pushing growth in foreign tourism to the United States, which is transforming its image as a fast-food mecca to a land of regional tastes and dishes, said officials visiting the Expo 2015 world's fair focusing on food this week.

Foreign tourism to the United States in 2014 rose by 7% to over 75 million, contributing $221 million to the economy, according to Christopher L Thompson, president and CEO of the Brand USA, a private marketing organization created five years ago to promote the United States as a destination. That's on the way to the Obama administration's goal of attracting 100 million visitors by 2021, from 55 million in 2012.

The boost coincides with Brand USA's culinary initiative to make food one of the country's main selling points, including the creation of guides for top culinary destinations, videotaped chef vignettes for its Discover America web portal and sponsorship of the Food Truck Nation food concession at Milan's Expo world fair, which is expected to attract at least 20 million visitors.

In the second year of the culinary focus, food rose to be among the top five reasons for choosing the United States as a destination, officials said.

"We've recognized culinary as a real driver of tourism, with all the diversity that the United States offers," Thompson told The Associated Press. "It is becoming one of the reasons that people are coming to the United States.

Daniele Catania, who runs the Alidays travel tour operator that organizes tours for Italians in the United States, said he has started creating itineraries guided by food.

"Food is like a language. You can learn a lot of history through food," Catania said.

Thompson said Brand USA's goal is to attract visitors not only to cities well-known for their cuisine, but also to smaller towns and rural areas that also have food stories to tell.

"Palates have no boundaries," said Dorothy Cann Hamilton, founder and CEO of the International Culinary Center and president of the Friends of the USA pavilion.  She declared the days that the hamburger defined American food as bygone, saying American cuisine is developing regionally, with strong immigrant influence.

"We don't think the rest of the world understands how regional tastes are," she said. "If you are Vietnamese and living in New Orleans you are eating a lot of shrimp. You won't necessarily see that in New York."

Copyright 2015 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Source: Culinary tourists driving growth in U.S. tourism

The Tastiest Soul Food Spots in the Country

Is there a thing in the world more comforting than soul food? It's not one of those cuisines that have a hundred or so dishes that chefs need to choose from. It simply consists of a handful of specialties that have been perfected over time. These nine tasty soul food spots have it down to a T. 

The Tastiest Soul Food Spots in the Country (Slideshow)

What is soul food? According to the Merriam-Webster dictionary, it is "the type of food traditionally eaten by African-Americans in the southern U.S." The term was popularized by Alex Haley and Malcom X, and it attempted to move a number of well-loved dishes away from this notion of "slave food" to instead highlight ideas of commensality, family, and black culture that the eating of these foods engendered. This was especially true after the so-called Great Migrations of 1910 to 1930 and 1941 to 1970, when African-Americans who moved north and west craved foods that reminded them of the Southern homes they left behind.

To describe soul food as "made with love" is hokey and simplistic — it glosses over the skill it takes to get that perfect brine on a fried chicken, the tenderness of ham hocks, and the complex bitterness of collard greens. That being said, there is an unmistakable family-owned aura to most soul food restaurants, and the food is prepared with care and respect for tradition.

We pulled from our lists of the 101 Best Casual Restaurants and 75 Best Fried Chicken Spots, and did more research on African-American-owned places serving authentic fare, to gather a handful of establishments that really know how to serve delicious soul food.

Make sure to stop by some of these spots on your great American road trip.

Additional reporting by Dan Myers

Amy Ruth's, New York City

A Harlem institution, Amy Ruth's is famous for their chicken and waffles, but the other items on their menu — named after African-American celebrities, like DJ Afrika Bambaataa (fried whiting) and actress Gabrielle Union (fried or smothered pork chops) — also please. It is especially busy after church on Sundays, but that's the best time to go, as the place bustles with women in beautiful hats and a general convivial air that complements this soul food very well. 

Busy Bee Cafe, Atlanta

An Atlanta landmark, the Busy Bee Cafe has been serving traditional soul food to hungry locals since it opened in 1947. The cozy restaurant features a long lunch counter and a handful of tables, and the food is homestyle, delicious, and inexpensive. You'd be hard-pressed to find better fried or smothered chicken, pork chops, fried fish, smoked ham hocks, oxtails, slow-smoked ribs, or baked macaroni and cheese anywhere else in town, and the desserts, including scratch-made cakes and Georgia peach and blackberry cobblers, are the stuff of legend.

Click here for tasty soul food spots.

Source: The Tastiest Soul Food Spots in the Country

Travel Guide: Prague Food & Drink

From dumplings to draught, eat and drink up in Prague.

Food

You'll find dumplings, pork knuckles & potatoes and a particular favourite - soup or stew served in a hollowed out loaf of bread, at many places in Prague if you're looking for old-school Praha cuisine.Modern Prague now has thousands of restaurants where you can sample anything from excellent Italian, to fancy French fare and even Indian. There's also a good vegetarian presence in this city including the ultra chic Lehka Hlava  in Stare Mesto close to the Charles Bridge which is always stuffed full of hip Czechs.

Drink

For most travellers, Prague is all about the crisp, cheap local beer (pivo to the locals). For a taste of Czech traditions seek out a subterranean cellar bar such as Ujezd (or the Gate) at the base of Prague Castle, or an open-air beer garden at Letner Gardens in the shadow of the giant metronome.

Source: Travel Guide: Prague Food & Drink

Princess Cruises food courts Stone

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Source: Princess Cruises food courts Stone