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- Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: [email protected] trends come, and then evolve into a newer trend and change our eating style. By this I mean the ingredients are more or less the same, but the way we prepare, serve and consume them have changed gradually and dramatically over the period of time.  During my recent visit to Hospitality Qatar 2015, organised by Qatar Tourism Authority, I noticed the food there, which was prepared by prominent chefs of hotels and restaurants. Hospitality Exhibitions like this always inspire the young chefs and food enthusiast to create something unique and demonstrate what the chefs are capable of. There is definitely a change in trend with regard to desserts.  I’ll try to summarise it below, point wise.Best dressed of them allThe desserts you come across everyday are definitely better-looking as compared to their counterparts some years back. With the advent of newer technology and more technically-sound people entering the profession, chefs are exploring the horizons like they’ve never been before. With the commercialisation of molecular gastronomy the eye appeal of desserts has reached to a wow level, but I feel this hasn’t improved the taste to the same extent. Petit dessertsThe size of the desserts is definitely the first thing I notice. It is getting smaller and smaller with each passing day. Chefs are looking at ways and presentation styles to reduce the size and make the flavours more prominent and more vibrant with a better eye appeal. The number of desserts in a portion has increased to up to five in one plate, but they are all bite-sized and do not overfill the palates. Petit desserts often feature a trio of the chef’s unique and signature dishes in one plate. In this way you can actually try out three of their best desserts in a single platter, which in turn is cost effective and not too high on calories (especially if you were to eat them all separately).Local sourcingThe dessert menu is one place where locally-produced fruits can do wonders, either as a main ingredient or as a sauce or garnish for the plate. With more emphasis and awareness about local sourcing, chefs now want more of the local produce and include them in their menus. Local sourcing also is cost effective as the logistics costs are less or negligent. Cupcake trendThe cupcake trend has been there for a while now and I expect it to continue to grow with a fast pace. In fact this cupcake trend has had its effect on the cakes too — chefs are getting more innovative with their cakes too. Some cakes even feature the warm, spicy notes of cinnamon or ginger or, for that matter, a lemon grass scented cake that I tasted recently. Cheesecake trendEveryone has a soft corner in their heart when it comes to cheesecakes. I simply can’t resist the urge to try them out when I see them in pastry shops. They are classical and can be in any form, shape and size. A cheesecake gels easily with almost all fruits, sauces, and other pastry ingredients. It’s easy to spot pastry shops that are based on a cheesecake theme, and have established themselves with their own style and signature recipes. For today’s recipe, I have chosen Alphonso Mousse on Cranberry Jelly, which is sure to please even the most discerning of palates. Alphonso Mousse on Cranberry JellyServes    4IngredientsFor mousseAlphonso Mango 1 noWhipping cream 100 mlWhite chocolate 100 gmMascarpone cheese 80 gmMilk 100 mlFor jellyCranberry juice 150 mlGelatin 5 gmFor garnishFresh cranberries Few nosChocolate To garnishMethodPeel and deseed the mango and blend it to get fresh mango pulp. In a heavy bottom pan heat milk and bring to boil.Remove from flame and add diced white chocolate and stir to a smooth consistency and keep aside. Whip the cream to stiff peak and add the creamed mascarpone cheese to it.Add prepared mango pulp to the cream and cheese mixture to a smooth consistency.Once the white chocolate truffle has cooled down add the whipped cream mixture and combine well to a smooth consistency.  Keep in refrigerator for 10-15 minutes.For the jelly heat cranberry juice in a heavy bottom pan and bring to boil.Add gelatin dissolved in water to it and pour in the serving glass/bowl till half.Refrigerate in fridge for 20 minutes till the jelly hardens and takes its shape.Pour the mango mousse above the jelly and allow to set in refrigerator for 10-15 minutes. Garnish as required using fresh cranberry and chocolate and serve cold.

By Tarun Kapoor Delicate, airy, subtle, and exotic — this is how I define the French macaron. It has an almond, sugar and egg white-based shells. The shells are light crunchy texture on the outside and are slightly chewy on the inside. These shells are held together by a filling, generally made from a ganache or meringue or jam. The word macaron comes from the Italian macaroni which defines as “a pasta dish with cheese”. For a long time macaron not just referred to a cookie but the savory pasta preparation consisting of flour based paste cooked with spices and grated cheese and served with the sauce.The origin of macaron is still not clear but most of the stories related state that it was brought from France to Italy by a princess who got married in Italy and also took her chefs along with her to her new place. Another story states that two nuns in order to support themselves in their asylum started selling macarons. They simply made a cookie with a combination of Ground almond, egg white and sugar and people started liking it as they were 100% cookie without any special flavour or filling. In the 19th, century macaron was no longer a humble cookie. Chef Pierre of Parisian Pastry Shop and Café Laduree decided to take two cookies and fill them with ganache. Even today the pastry shop Laduree continues to be one of the first shops for macaron lovers in Paris. Now the macaron has turned into a versatile flavoured cookie with a thin light crust briefly giving way to a layer of moist almond meringue filled with a silky smooth filling. I would say macarons were popularised by a New York Restaurant where the macaron were sold in gift boxes of different sizes and many flavours. Later on it was found that no one else was selling it on their own and French restaurants used macaron as ornaments to decorate their cakes and desserts or serve them as petit fours. Another close resemblance to macaron is the macaroon— do not confuse yourself as they are both entirely different cookies from different parts of the world. Preparation of both starts with a meringue base, then the French macaron gets finely grounded almonds and the American one has shredded coconut folded in before baking them until crispy outside and chewy inside. I will discuss the American Macaroon later in the coming weeks to make them both clear to you. Till then enjoy this French macaron recipe.French macaronIngredients For cookiesIcing sugar 1 cupAlmond powder ½ cupEgg whites 2 noKosher salt A pinchGranulated sugar 2 tbspAlmond extracts ¼ tspNeon food colouring 3-5 dropsFor ganacheMilk chocolate 50 gmUnsalted butter 1 tbspCooking cream 1 tbspVanilla extracts Few dropsMethodFor the cookies, preheat the oven to 160 Celsius and line a baking tray with butter paper. Sift icing sugar and almond powder, and keep aside.Whisk egg white and salt until frothy and light, gradually add the granulated sugar and continue to whisk until the sugar is dissolved.Add the almond extract and the food colour to the mixture.Gradually add 1/3rd of the sugar and almond mixture to the above mixture and blend until combined.Add the remaining mixture also— the batter needs to be fluid and not too runny.When you lift the batter with spatula and let it fall in the mixture the batter should form a dollop for few seconds and then mix with the batter.Transfer the batter to the piping bag— squeeze until the batter forms a circle on the butter paper lined tray.Gently flatten using damp fingertip if the cookie is not flat.Bake in the oven until the macarons are crisp on top and the bottom leaves the butter paper, remove from tray and allow to cool down. For the ganache, combine chopped chocolate and butter in a bowl and keep on boiling water to melt.Once the chocolate and butter are combined well stir in cream and then remove from heat.Set aside to cool down and stir occasionally.To assemble the cookies, spread a thin layer of prepared chocolate ganache and top with second cookie, press gently to spread the ganache till the rim of cookie.Note: getting the batter to the right texture is the key to a perfect macaron. It’s better to have a stiffer batter rather than a loose one.   ♦ Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: [email protected]

By Anand HollaIn the immaculate gardens of Marsa Malaz Kempinski, The Pearl-Doha, Nozomi, the award-winning contemporary Japanese lifestyle restaurant from London and Riyadh, has made a robust entry befitting of a Samurai warrior in Qatar’s culinary battleground.The successful Japanese concept that boasts of patrons such as Rihanna, Jay-Z, and Henry Cavill, is a welcome addition to Doha’s bustling food scene, offering guests over a decade’s worth of experience in successfully blending fine dining with entertainment. Given its relaxed ambience and impeccable range of food, Nozomi Doha looks like it will go the distance.Offering acclaimed contemporary Japanese cuisine paired with European subtleties, Nozomi was originally launched in London in 2005 by renowned restauranteur Marios George. A new bespoke dining menu has been created exclusively for Nozomi Doha, which includes signature restaurant dishes such as its famous Black Cod, tender Kobe beef and world class lobster tempura.Marios George, Brand Ambassador, said, “The launch of Nozomi Doha is a much awaited addition to the increasingly elevating lifestyle experiences available in Qatar. Nozomi offers guests everything they have come to expect of contemporary Japanese cuisine and much more, particularly with our focus on fusing entertainment into the overall dining experience. Our exclusive music collections have been curated from sounds from all over the world, mixed with both modern and regional tones – it is something not yet seen in the local hospitality scene. We are proud of Nozomi’s unique concept and we look forward welcoming guests to experience it first-hand.”At the special preview for select invitees on Wednesday night, one could estimate the power that Nozomi would wield on Doha’s dining scene. High on darkened interiors, low lights, upbeat lounge music, and a chic design that are in harmony with large glass windows, the laidback vibe readily embraces the feast that would grace your table.To munch on, there are bowls of Steamed Edamame or Spicy Edamame or a glass full of Rock Shrimp. With all its tantalising subtleties in texture and taste, Chef and sushi veteran Takeumi Hiraoka’s selection Nigiri, a sushi wooden plate with Nigiri and Naki, is a rollercoaster ride for the taste-buds.Some of the hits, as attested by the gushes and gasps of the diners in the house, are Black Cod Tempura Maki, Smoking Sashimi, Salmon Avocado Tartare, Kobe Beef tataki, Mushroom takikomi-Gohan, and Arabian Gulf Prawn Tempura Maki. The vegetarian options are surprisingly many, none of which fail to impress. Just the way Chef Hiraoka makes the mushrooms-tossed rice should be a delight to watch, given its succulent taste.The preview menu also featured Unagi and foie gras, Marinated Hamachi Sashimi, Black cod, Kobe beef Sirloin, Jumbo Tiger Prawn and Crab Salad. The irresistibly decked up Dessert boat, featuring everything from sorbets to miso-flavoured ice-creams, is one vessel you may want to hop on.Nozomi Doha offers 228 seats downstairs in the restaurant, including the outdoor patio and 143 seats in the upstairs lounge; both floors have outdoor seating with stunning views over the palatial hotel and out to the azure waters of the Arabian Gulf. In September 2014, Nozomi opened its first franchise in Riyadh, KSA, and has gone from strength to strength. The restaurant has become one of the most popular destinations in the city, attracting visitors from all across the country. Nozomi Riyadh was recently voted the Best Luxury Restaurant in KSA, in the 2015 Luxury Lifestyle Awards.As one of the truly most inspiring hotels in the region, Marsa Malaz Kempinski offers bespoke dining and entertainment options for visitors and guests across 11 food and beverage outlets – an unprecedented number in Qatar. A selection of six different types of restaurants serving an array of cuisines includes Levant-inspired recipes at Al Sufra, traditional Spanish cuisine in El Faro, a blend of European and Mediterranean flavours from Sawa, as well as Pan Latin dining from Toro Toro, redefining Italian cuisine in Antica Pesa and Japanese fine-dining in Nozomi.

- Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: [email protected] time when I feel like having a complete meal consisting of noodle, soup and meat, the dish that strikes me first is khao suey, which has all these three elements in a single bowl and has been my favourite since long time. Being a foodie and a chef by profession I like to try out new dishes and recipes and while on one such tasting session with my ex-general manager Mullerworth we went to a Thai- Burmese restaurant and ordered this dish because that restaurant displayed the sales count on a notice board for this particular dish only. We fell in love with khao suey and decided to serve it in our restaurant in the next menu change. Then was my turn to research it and standardise the recipe to start serving it in my hotel’s restaurant. Once on the menu, we received exceptionally good comments for this particular dish. The beauty of this dish is in the variety of condiments that are served along with the dish like garlic chips, fried onion chips, spring onion, scallion, lemon wedge, soya sauce, crushed peanuts, chilli paste, fresh coriander leaves, red chilli flakes, cumin seeds, green chilli are some of the traditional condiments. Khao suey is a Burmese dish which is becoming very popular nowadays and people like the taste and the variety of garnishes that come along. This is basically a noodle soup but can be served as a main dish also once you thicken it with gram flour and coconut milk powder. This dish can be customised in a variety of ways by modifying the vegetables used in its preparation and thus creating your own signature khao suey. By making this dish you can delight your guests with your culinary skills and treat their taste buds to a dish that they may not have tried before. Khao suey is served in individual portion bowls and a portion of noodles topped with curry is added first and then people can choose from an array of toppings and condiments to make their own khao suey the way they like. Almost all restaurants serve six or more choices for toppings and condiments that can be added to the curry.I can compare the similarities in Burmese cooking and Indian cooking as many of the same ingredients are used in both the cuisines, even though Burmese cuisine is not as spicy as Indian. The common ingredients are garlic, onion, cumin, ginger, curry powder and coriander to name a few. Both the cuisines have a unique aromatic flavour to them, owing to the similarity of ingredients being used to make the dish. I prefer to prepare this dish on weekends as it involved some preparation. But it is very much worth the effort to try out this dish on your own.Chicken Khao SueyServes 2        Ingredients    Chicken boneless 200 gmOlive oil 2 tbspGarlic, chop ½ tbspGram flour 2 tbspCurry powder 1 tspEgg Noodles ½ cupCoconut milk 1/3 cupBroccoli Few floretsZucchini ½ noPok choy Few leavesSalt To tasteRed chilli paste 1 tspGarnish/ condiments (as required)        Boiled egg 2 noLemon wedge 2 noSpring onion, chop 2 tbspGarlic, fried 1 tbspOnion, fried 1 tbspChili paste 1 tbspSoy sauce 1 tbspCoriander leaves Few sprigsCumin seeds ½ tbspMethodHeat oil in a wok and add garlic and chicken cubes and sauté for 5-6 minutes.Once the chicken is light brown from the outside, add gram flour and curry powder and sauté till the gram flour is cooked and there is no raw smell.Add cold chicken stock (to avoid lumps) and also add the remaining vegetables and bring to boil.Gradually pour coconut milk to thicken the curry and adjust the seasoning.Serve hot with steamed noodles or crispy fried noodles and boiled egg on top. Serve all the mentioned condiments on the side for guests to choose on their own.Note: The khao suey curry is typically made with chicken, beef, shrimp, fish or seafood, but you can make a vegetarian version by adding cottage cheese, tofu and other vegetables.

- Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: [email protected] al-Adha or the feast of sacrifice honours the willingness of Ibrahim to sacrifice his son. But just before he was to kill his son, Allah intervened and asked him to sacrifice a lamb instead. That’s why Eid al-Adha is often celebrated with the sacrifice of a lamb and the meat is divided into three parts — one for the family members, second part for friends and third part for the poor. I especially enjoy this festival as a dessert lover and like the array of dessert spreads across the restaurants and other food outlets. An Eid al-Adha meal is incomplete without a sumptuous dessert spread. The below recipes are enjoyed year round but are especially made during Middle Eastern Eid al-Adha celebrations. The recipes are simple to prepare and the results are delicious. I’ve chosen these recipes to share with you. They can be made easily even without much know how about cooking. Balah el ShamI call it a combination of Churros and American doughnuts. They have the crispiness and shape of Churros and the soft hear from doughnuts. Balah el Sham is a deep fried pastry sweetened with rose-flavoured sugar syrup. This is a popular Middle Eastern dessert which is thought to have originated from Syria. And the name denotes dates of sham or Syria. This is a nice and simple recipe, which is not only easy to make but is a treat for the taste buds. This dessert finds its way in most of the Eid buffet desserts and is liked by not only Arabs but other people from round the globe too.IngredientsUnsalted butter 100 gmWater 400 gmFlour 300 gmEgg 6 noVanilla extracts Few dropsOil To fryFor sugar syrupSugar 500 gmWater 500 gmRose water Few dropsPistachio To garnishMethodBoil butter in water and gradually add flour. Stir continuously to get a sticky dough and allow to cool down.One by one add eggs and vanilla extract to the prepared mixture to get a smooth and soft dough.Pour this mixture into a piping bag with star nozzle.Prepare a medium thick sugar syrup by boiling water and sugar and add rose water to flavour.For frying, tie a wire on the handles of the pan diagonally.Heat oil in the pan and pipe the mixture  into oil by using the wire on the pan to cut the dough.You can adjust the length of the dough as per your choice.Fry over medium heat till the dough is golden in colour.Strain using a strainer and dip in prepared sugar syrup.Strain again on strainer to remove excess sugar.Garnish with pistachio and serve hot.AwamatThe word Awama in Arabic language means to float or swim and this dessert is so-called because the dough balls float in the oil while they are fried. I call this dessert as my spoon doughnut. Awamat is one of the most popular Middle Eastern sweets you can find in almost every pastry shop piled up in the shape of pyramid. It is a traditional and common sweet from Lebanon. This is a fermented deep fried pastry balls sweetened with sugar syrup. This awama recipe or Awamat is easy and authentic Lebanese. These syrupy doughnuts are a famous treat in the Middle East. In Lebanon they are part of the traditional celebration of Christ’s baptismal night. The belief of the people is that upon this night the trees kneel down to pray for the Christ Child. AwamatIngredientsFlour 400 gmSemolina 200 gmYeast 1tspCorn flour 2 tbspWater 450 mlVanilla essence Few dropFor Sugar syrupWater 500 mlSugar 500 gmGarnishPistachio powder Dry cherryMethodCombine flour, semolina, corn flour and yeast and mix well.Add vanilla essence to the water and knead into a soft batter, adding water gradually.Keep the batter covered with a lid and leave aside for 2 hours.Prepare a sugar syrup by boiling together water and sugar.Stir the batter again gently to remove excess bubbles.Deep fry in heated corn oil in a heavy bottom pan till golden brown.Strain and dip for 10 minutes in sugar syrup till the awama balls soak sugar syrup.Serve garnished with pistachio and dry cherry.

- Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: [email protected] Roll is a popular street food originating from Kolkata. The original name was Kati but due to its popularity in the southern India where they usually add H next to T and thus Kati Roll became Kathi Kebab. This particular dish reminds me of my days at Kolkata when after my college I used to walk to a nearby market to relish my evening dose of Kathi Rolls and Misti Doi. Now you don’t need to travel to Kolkata to enjoy this delicacy as it is available in almost every city in India. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a Kati Roll or Kathi.The Kati Roll is said to have started its life from the Nizam Restaurant in Kolkata. Like everywhere in India, Nizam’s used iron skewers to make their kababs, they were easy to maintain and lasted a lifetime. However, as Nizam’s popularity grew, these long heavy iron skewers started becoming a problem and far more was required than could be handled. In 60s, Nizam moved to bamboo skewers that were lightweight and available in large numbers. These skewers are referred to in Bengali as kati or stick, and the names Kati Kabab and Kati Roll soon became popular. The name eventually became synonymous with any kind of paratha rolled with stuffing (even when neither kati nor kabab was involved) such as the egg roll or the potato roll, and later even for other breads such as naan or roomali. The original recipe always calls for paratha which is made with dough that is kneaded flat and then a layer of clarified butter is applied and the flattened dough is fan folded to make layers and then rolled into a dough ball. After a while it is again flattened using a rolling pin and half cooked ion griddle and kept aside until needed. When the paratha return to the griddle they are cooked from both sides and also coated with egg if the customer demands it. The egg is broken onto the griddle and the paratha is smeared with it. Followed by the prepared filling on it and finally rolled into sandwich paper to complete the roll.If you correlate with other cuisines you’ll notice that every cuisine has a roll preparation which is made with the local bread and local choice of meat, ingredients and flavourings. The nearest one is Mexican cuisine Tortilla wrap which is made with corn bread and the filling is made with choice of meat with refried beans, peppers, jalapeno, cheese and cumin and cilantro seasoning. The next one is the Arabic shawarma where shredded marinated chicken is wrapped with crispy fried potato and shredded lettuce leaves with garlic sauce and rolled into kuboos bread and served at roadside to fine dining eateries across the Middle East region. This recipe is one of my variations to the classic Kathi Roll, where the filling is Indian but the bread is local Arabic bread kuboos. Kathi roll is not only a tasty food but a convenient food while you are on the go. You can actually carry it along and unwrap it as you eat.Kuboos Kathi RollServes 4IngredientsKuboos bread 4 noChicken breast 250 gmOnion, slices 100 gmCapsicum, slices 100 gmGreen chili 15 gmGinger paste 1 tspGarlic paste 1 tspGreen chili paste 1 tspSalt To tasteCoriander leaves Few sprigsOlive oil 1 tbspRomaine lettuce 8-10 leavesCumin powder 1 tspChat masala ½ tspLemon wedge 4 noMint chutney 100 mlMethodMarinate the chicken cubes with ginger, garlic, green chili paste and salt and refrigerate for 1 hour.Heat oil in a heavy bottom pan and sauté chicken cubes in it, stir to cook evenly from all sides.Add cumin powder, chat masala and adjust the seasoning.For the Kathi Roll, spread lettuce leaf on kuboos bread.Add sliced onion and capsicum and the prepared chicken mixture.Drizzle some mint chutney on top, coriander leaves.Roll the bread to make a roll and secure using cloves.Serve hot garnished with some onion rings, and lemon wedge.Note: By making the following changes you can make different types of Kathi Rolls:1. Add omelette to make a chicken egg roll.2. Replace chicken with cottage cheese in the recipe to get a cottage cheese rolls.3. Add any leftover dry vegetable preparation to make a veg roll.4. Add shredded fried chicken to get a fried chicken roll.5. Replace chicken with mutton kebabs to get mutton kathi rolls.    

SERVING IT UP: Chef Angelos Kallinteris has more than 20 years of experience in Greek cuisine. Right: Amuse-bouche -- shrimps on grilled homemade mini brios bread. Almaskar in Sheraton Doha is offering some of the best in Greek seafood, courtesy Chef Angelos Kallinteris. By Umer NangianaPutting together flavours of traditional Greek seafood in the most contemporary style, Chef Angelos Kallinteris has created a delectable menu for seafood lovers in the city. Promising to tantalise your taste buds with some never-before experience, the chef from Athens has embellished his new Doha abode with traditional aromas and tastes of a typical Greek seafood kitchen set in a modern-day milieu.    It is Almaskar seafood restaurant in the city’s oldest hotel, Sheraton Doha. From octopus served with fave, cured lemon peel, arugula puree, avgotaraho and extra virgin olive oil to salmon cooked at 104F served with pickled beets, red radish and fresh orange fluid gel, the menu offers a variety of Greek seafood. Kallinteris recommends octopus for its tenderness but red snapper is one of his favourites too. The briny fish retains its original taste even after given an avgotaraho crust. Served with leek and lentil stew, pink grapefruit and celeriac puree, this fish carries all three tastes; salty, sour and sweet in it.“First we grind it and then we cook it for a specific time. Then we put it into a solution of salt, sugar and water. This means you are allowing strength to the taste of the fish. It is then shifted to pan and there you have, all three tastes in it,” Kallinteris tells Community in a chat after a special review hosted at Almaskar. Overlooking the Arabian Gulf, the seaside restaurant provides one of the best ambiances for a seafood eatery in town. From the welcome drink of homemade non-alcoholic ginger beer served with homemade warm flavoured nuts to pita bread with a variation of dips and pre-dessert strawberry balsamic gazpacho, compressed fruits, lime sorbet besides Greek yogurt panna cota, honey gel and preserved coum couat, Kallinteris has prepared everything himself. And all of them are his favourites.“Actually whenever I make one dish, it stays as my favourite for a long time. And then the next one comes and it also remains my favourite for a long time and so on. I have been cooking for the last 20 years and I have a book this thick of favourites,” says the chef. “I cannot say a specific one is my favourite. I love them all. I create them all and I put same effort and energy in every one of them. So just enjoy it and tell me what is your favourite,” he adds, addressing his guests, with a smile.At Almaskar, he says, their cooking technique is modern but the structure and the feeling is traditional. The Greek chef says he likes his food healthy. It is contemporary cuisine in a way that all the ingredients are there but the techniques are different. “The techniques and the taste is just like the one my mother or my grandmother used to make. We are putting as much emphasis on the presentation as well. With a bit of tweaking, we enhance the taste further however,” says the Greek chef.Born in the north of Greece, Kallinteris came to Athens with his mother when he was just four. However, he spent most of his holidays with his grandparents on their farmhouse in the village and there he got his first acquaintance with all naturally grown food. “Until I was 18, I did not eat readymade products from the supermarket or meat from the butchery because grandparents were supplying us with all the produce from the village,” says the chef.After finishing school, he signed for the best culinary school in Greece at the time situated in the island of Rodos. He spent two years there, studying in winter and working in hotels in summer as a trainee.During his two years mandatory army service, he was a cook. “I was lucky to spend the last year in the presidential guard of Athens. There I was making special receptions for the president of Greece,” adds the chef.After the army service, he joined Pentelikon Hotel, one of the luxurious boutique hotels in Athens, where he spent six years. The hotel had Vardis restaurant with one Michelin star and Kallinteris spent a lot of time in its kitchen. He then moved to the coast of Athens in a big group of seafood restaurants before moving to Hilton Athens.“For almost three years, I have been taking care of all the outlets as second in command here. Hilton in Athens is a landmark like Sheraton in Doha,” says the chef.From Hilton, Kallinteris went to London, spending six months in Gordon Ramsay’s Maze, a two Michelin star restaurant in Mayfair. He did the round of Latin America twice, aboard Regent Seven Seas Cruises. “In these five years, I travelled almost 80% of the world. I did the round of Latin America twice,” recalls the chef, who is now put in charge of culinary affairs at Almaskar.

- Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: [email protected] truffle is a cake whose name is enough to bring a smile to anyone’s face. This is a classic cake that people love to savour any time of the day, anytime of the year and on any occasion.Many readers have asked me about this cake and so I decided to write about how to make this at home, delighting your family and friends with your baking skills along the way. The base for a good chocolate cake is mainly two ingredients: cocoa powder and the dark chocolate used in its preparation. The better the quality of ingredients used in the preparation the better the final product will be. Every cake is comprised of three parts: first is the sponge which is the body of the cake, second is the icing which is the cover and taste of the cake, and the last but not the least is the garnish of the cake which will make it attractive and eye appealing. Similarly the preparation of chocolate truffle cake is divided into three steps: first you need to bake a chocolate sponge and then prepare a chocolate truffle or ganache icing. Lastly you need to garnish the cake.Depending on your choice and how comfortable you are with baking you can choose either a dark chocolate, or a milk or white chocolate to make your cake stand out from the regular chocolate truffle cakes you’ve always seen. But for those who are pretty new to baking, I would advise them to use dark chocolate as we all have seen them and know how they actually appear and taste like so that experience will help you prepare a better chocolate truffle cake. Talking about health, I must say that even though most people do not associate chocolate with healthy, recent studies have proven that dark chocolate is actually beneficial and healthy to consume in moderate quantities. Chocolate is said to be good for heart and regulating blood pressure when consumed in limited dosage.Another important and essential question I often come across is the whitish colour on top of the chocolate. It is related to the aspect of chocolate manufacturing and every commercial chocolate is tempered before it is ready to be served. Yes you read it right — “tempered.” like we temper the food to make it more tasty and appealing. Tempering adds shine and strength to the chocolate. Sometimes when we see a greyish white colour on chocolate surface, that is because the chocolate has not been tempered and the cocoa butter has risen to the surface and is known as “bloom” in technical language. It is safe to consume that chocolate but it is less appealing to look.  Chocolate Truffle CakeIngredientsFor chocolate spongeWhole egg 7 noCastor sugar 250 gmAll-purpose flour 50 gmCocoa powder     50 gmBaking powder ½ tspVanilla essence few dropsFor Chocolate TruffleDark chocolate 500 mlCooking cream 500 mlFor GarnishMarzipan 100 gmBiscuit crumble 30 gmChocolate shavings 30 gmOther garnish As requiredMethodPre-heat the oven to 350 F.Sift flour, cocoa powder and baking powder together and keep aside.Whip sugar and eggs till light and fluffy; add vanilla essence.Fold in the flour mixture into the creamed egg and sugar.Pour the mixture into a greased square baking tray lined with baking paper.Bake for 20- 25 minutes until a knife inserted in the sponge comes out clean.Remove and allow it to cool down, remove baking paper and cut into two and slice into three layers and keep aside. For the ganache coarsely chop chocolate into small pieces.Bring cooking cream to boil in a heavy bottom pan and remove from flame.Add coarsely chopped chocolate in the cream and stir to make a smooth ganache.Allow it to stand at room temperature for about 2 hours.Take the chocolate sponge and pour some ganache on one layer.Place the second layer of sponge and pour some more ganache on top and place the third and the final sponge layer; refrigerate for 30 minutes. Pour some more chocolate ganache on top and using a spatula to make it smooth.Allow to stand in refrigerator for 30 minutes and garnish using marzipan shapes and biscuit crumble and chocolate shavings or as desired.

With a new menu in place, the Brazilian restaurant’s authentic delicacies are the flavour of Independence Day festivities. By Umer NangianaAuthentic flavours with original music by a Latin band, Rodizio launched the Brazilian Independence Day celebrations in style. With D‘Habanason band playing in the background at the familiar settings of its dining hall, the restaurant at Crowne Plaza Doha launched an all-new menu to coincide with Sete de Setembro, Brazil’s Independence Day celebrated on September 7.   Created under the aegis of new chef, Marcio Floreste from Sao Paulo, the menu offers 13 different cuts of meat in Churrascarian choices besides a la carte and side dishes coupled with desserts and signature Brazilian sips. During the celebrations of Sete de Setembro from September 6 to 13, the restaurant is offering a free welcome drink to diners.From the new menu, diners can choose between Explore Brazil with six cuts meat and Experience it all with 13 cuts meat. “We had a fantastic journey with Rodizio. We introduced our fantastic brand new a la carte menu with our Brazilian chef from Sao Paulo. And we combined this with Churrascaria which we are famous for and I am sure we have the best meat in the city and this is the place for meat,” Robbert Manussen, Resident Manager, Crowne Plaza Doha told Community.“We wanted to extend this menu to the people who want to enjoy a nice steak and a good piece of seafood. And what better way to launch it with Brazilian National Day, so we are celebrating the entire week, offering all our guests a welcome drink, additional atmosphere and a brand new band that joined us only recently,” he added. The manager said Churrascaria remains the highlight of the new menu boasting some fantastic cuts of meat that they bring in from Latin America and the United States. “For example the Picanha, which is traditional Brazilian meat and also the flank steak. In the line with that we have created a la carte dishes like a great rib eye, a great flank steak, sea food and fantastic salmon salad,” said Manussen.You just have to sit there with your place card turned to green and you would be swarmed by a troop of carvers generously serving various cuts of seasoned beef, lamb, duck and chicken, all accompanied by traditional side dishes and Brazilian cheese bread.Introducing the new chef at Rodizio, Manussen said he joins the restaurant from Sao Paulo where he worked at a hotel managing several restaurants. Here, he is really focusing on his core of bringing Brazilian flavours, revisiting all the traditional recipes and adding new ingredients to make it a real Brazilian cuisine. “We really want to put food and beverage much more on the map and we offer great value for money and this menu exactly highlights that. If you want to have a quick bite or you really want to have an extensive celebrated menu, this is the place to go to,” claimed the manager.Chef Marcio Floreste brings with him a 13 year experience in gastronomy. Having studied gastronomy and food service at a university in Sao Paulo, Floreste started working in catering and contemporary restaurants in 2013. “I have been working on a cruise ship as a suite chef, travelling about 20 countries in Americas before heading back to Brazil. Before moving to Doha, I was working with Hilton where I handled restaurants,” said Floreste. “Here at Rodizio, we are doing the typical Brazilian food. We usually have rice and beans on the daily basis. We have Churrascaria, our typical BBQ and we also have the Feijoada, which is a stew of beans with beef. We also cook cassava which has typical ingredients like coconut, passion fruit, and coconut milk besides the meat,” said the chef.Brazil, he added, is one of the biggest poultry producers in the world and also one of the biggest producers of meat. Brazilians have meat on a daily basis. “I have introduced here some contemporary Brazilian food. We have some cassava puree and some vegetables as well. I am trying to bring to Doha all that we have in Brazil in order to let people taste authentic food,” said the chef.He said Brazil is different in all of Latin America with a distinct culture and many immigrants coming from different countries. “We have our own special culture. We are full of immigrants there. People have come from Asia, Europe and Africa. We have cassava from the Indians, rice and beans came from Portuguese, so we get all the variety from all these countries,” said the new chef at Rodizio. The restaurant also offers an early bird offer to those who come before 7pm.

- Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: [email protected] is a cornmeal mash or porridge that is popular in Italy and European countries and hails from Italy, particularly the northern Part of Italy. This was a popular dish among the farmers of the region. Polenta is mostly made with a coarse yellow cornmeal but can also be made from finely ground yellow or white cornmeal. It is not only easy to cook but there are plenty of options to choose from — you can mix in fresh herbs and cheeses, bake it, set it in a pan and grill it or fry it. Experiment more with this humble dish and you’ll be in love with it. To cook polenta, simmer it in water or broth, season and serve hot. Traditional polenta can take up to an hour to cook and must be stirred frequently to avoid it getting burnt. Nowadays quick polenta has gained popularity, which can be prepared in microwave even in few minutes, although polenta lovers prefer the slow cooked polenta over the instant version.Although Polenta is often served as a semi-soft mash topped with a sauce, ragout or cheese, cooked polenta can also be cut into cakes, triangles, squares or any other shape that can be cooked further by baking, grilling, frying or even batter-coated frying.Today Polenta is relished across the globe and can be easily found in many forms like instant, traditional, gluten-free or white polenta in hypermarkets and grocery stores. Polenta can be classified into coarse ground polenta, fine ground polenta, instant polenta, pre-cooked polenta, white polenta and gluten-free polenta. There is some similarity and difference between Italian Polenta and American grits. Both are made from corn but grits are only made from white corn and are treated before grinding. Both differ very marginally from each other in taste and are prepared similarly.Polenta and healthPolenta is perceived to be a food without much nutrition associated with it; however whole grain corn polenta contains iron, zinc and phosphorous and is a good source of fibre. The carbohydrates in polenta are complex carbohydrates and helps control the glucose levels and also helps in a healthy immune system for our body. StorageDry polenta has a long shelf life and can be stored in air tight containers for yearlong where as fresh polenta has a short life of few days and should be consumed within two days of preparation.Polenta and Tuna CakeServes 4IngredientsInstant polenta 500 gmWater 2 litresMilk 500 mlVirgin olive oil 4 tbspTuna fish 150gmRocket lettuce Few sprigs    Parmesan cheese ½ cupKosher salt To tasteBlack pepper To tasteRed bell pepper 1 noYellow mustard 1/3 cupMethodBring the water, milk and salt and pepper to boil and gradually add polenta, whisk continuously to avoid lumps.Once the polenta boils, simmer the heat and continue to cook until polenta is smooth and creamy.Add more moisture if it starts to stick to the bottom or if the water evaporates before polenta is cooked. Remove from flame and keep aside for a while.Grease a tray with oil and spread the polenta flat on the tray, refrigerate for 2 hours.In a separate pan heat oil and sauce chopped bell peppers with tuna fish, season and keep aside.Once the polenta is cold and set, using a 3” cookie cutter to cut out the polenta and place on a plate. Pour the prepared tuna mixture on top and grate parmesan cheese on it.Place another polenta cake on top and finish with some rocket lettuce on top and yellow mustard on side.You can also grill the prepared polenta rounds on a hot plate for brown crust outside and soft inside.Note: While cooking polenta one of the most important considerations is the ratio of polenta to water the ideal ratio is 1:5 for polenta and moisture. Also keep on stirring the polenta while cooking as not stirring will result in a skin formation on top and can result in lumps inside the polenta.

MELTS IN YOUR MOUTH: Kandhari Murg is so soft it needs no knife to cut. By Umer NangianaThe moment you get ‘smoking tea riddle’ for the welcome drink, you know you are in for a palatial gastronomic experience. By the time you resolve the ‘riddle’ in the drink, the first surprise arrives. It is Amuse Bouche, the deconstructed Pani Puri, the traditional Indian street snack.Involving the concept of molecular gastronomy or culinary physics, the famous pani puri comes in a single package, with pani, the green tamarind chutney enclosed in a bite-sized crispy deep fried hollow sac served with chickpeas.  It bursts in your mouth, releasing an instant tinge of chilli and chaat masala straight down your throat. Next comes Chaat Nucleua, prepared live. It is the traditional bhel puri again prepared using scientific culinary techniques involving liquid nitrogen.Do not forget to take the biscuits stored in liquid nitrogen before you taste the Bhel Puri. It will refresh your taste buds. This progressive concept of cooking involving molecular gastronomy alongside the traditional Indian palate is being introduced at Zaffran Dining Experience, the newest addition to Doha’s Indian fine-dining options.Offering a wide range of traditional Indian dishes, with and without the scientific tweaks, this new project by the popular Zaffran Café is the brainchild of its owner and Managing Director, Nitin Shroff, an Indian expat.“Astronomy Chaat is something different. If I tell you Bhel Puri, what comes to your mind? What you get in Zaffran café, right? So we just wanted to change that picture,” says Shroff, speaking to Community about the introduction of molecular gastronomy in some of the appetizers the new restaurant offers on its menu.One appetite stimulant is Kandhari Murg, a chicken dish. “It is also prepared using a bit of molecular science. We dehydrate the chicken and then rehydrate it. That allows you not to use the knife even,” claims Shroff. You really do not need to use knife, ideal for those who prefer to use just hand for eating. The fork will do the trick.  Shroff says he did everything by himself doing a bit research, mostly online and then taught it to his chefs.“My chefs are very experienced but that is in traditional cooking. If I have to overnight change the way they think about Pani Puri for instance, it would have been impossible. I had to learn to make it. So I did and made it in front of them. They saw it, accepted it and then we designed the menu and today we are serving it,” explains the restaurateur.Preparing Pani Puri, using the molecular science technique is a very lengthy process, says Shroff. It takes around 3-4 hours. How does it work? “You have to mix the calcium and then you have to give it sodium shower before letting it have a normal water shower. Then you can freeze it and store it. But when it is [ready to eat], it has to be consumed in less than 10-15 minutes,” explains the restaurant owner.He says the concept is adopted by a few places in India where they have experimented with culinary physics techniques. “It is all safe. You have calcium in your body, sodium in your water and when you crack your knuckles, what is that, it is nitrogen gas in your body. So it is totally fine,” says Shroff.He plans to enhance his menu offerings in numbers but primarily wants to focus on quality. “If you introduce everything together, the due importance is not given to each dish and it is not justified. It is like having one birthday party for your full family,” says the owner of the new restaurant, opening to the public today in Financial Centre on the C-Ring Road.Many dishes like Seafood Lollipop, Paneer Makhmali, Murg Makhni, Faldaar Chivda Tikki, Teekhi Tamatar ki Maachi, Velvet Makhmali, Dal Makhni, Galouti Kebab and Biryanis are prepared in the traditional manner but are presented in a unique new way.Shroff has imbued the ambience with concept of energy and you feel it even after stepping out of the place, with your stomach protruding from all the binge eating.

By Linda GassenheimerA colourful salad featuring deliciously moist, flavourful chicken is a cool treat for a warm August evening. The secret to this dish is poaching the chicken and letting it cool slightly in the poaching liquid. The meat remains moist and firm.This dinner is served on a large platter with the lettuce leaves as a bed for the chicken and the black beans and corn served around the edge. Sliced tomatoes are arranged on the side as a garnish.Helpful Hints:l Any type of lettuce can be used.&Any type of beans such as red kidney or navy beans can be used.The dish uses, as you would have guessed, poached chicken. While the chicken cooks, you can prepare the remaining ingredients into a black bean and corn salad. Once the chicken is done, simply assemble the dish. Shopping List:Here are the ingredients you’ll need for this dinner in minutes. To buy: 1/2 pound boneless, skinless chicken breasts; 1 can fat-free, low-sodium chicken broth; 1/2 pound green beans; 1 bunch cilantro; 1 bag washed ready-to-eat salad; 1 medium tomato; 1 can black beans; and 1 package frozen corn kernels.Staples: Reduced-fat vinaigrette dressing, salt and black peppercorns.Entree:Summer Chicken SaladFor the chicken:1/2 pound boneless, skinless chicken breasts1 cup fat-free, low-sodium chicken broth1/2 pound green beans, trimmed and cut into 1-inch pieces (about 2 cups)4 tablespoons reduced-fat vinaigrette dressing1/2 cup chopped fresh cilantroFor the salad4 cups lettuce leaves from washed, ready-to-eat salad1 medium tomato, cut into wedgesTo cook chickenPlace chicken in a saucepan just large enough to hold it. Add the chicken broth. Add water to make sure chicken is covered by the liquid. Bring the liquid to a simmer. Gently simmer for 5 minutes. Do not boil or chicken will be tough. Remove from heat and let chicken sit in liquid for 15 minutes. While the chicken simmers, blanch the beans by microwaving 2 minutes on high or adding to a pot of boiling water for 1 minute. Drain.Assemble the salad Remove chicken from liquid and cut into cubes about one inch square. Place in a bowl. Add the green beans and dressing and toss well. Place lettuce on a serving platter. Spoon chicken mixture in centre, leaving room around the edge for black beans and corn. Place tomato wedges on one side of platter and sprinkle cilantro over top. Makes 2 servings.Per serving: 305 calories (21 percent from fat), 7.1g fat (1.2g saturated, 1.9g monounsaturated), 128mg cholesterol, 45.1g protein, 16.7g carbohydrates, 6.4g fibre, 184mg sodium.SaladBlack Bean And Corn Salad1 1/2-cups black beans, rinsed and drained1 1/2-cups corn kernels, frozen, canned drained2 tablespoons reduced-fat vinaigrette dressingSalt and freshly ground black pepperIf using frozen corn, heat 2 minutes in a microwave or place in boiling water for 1 minute. Drain. Toss beans and corn in dressing and adjust seasoning by adding salt and pepper to taste. Spoon around edge of serving platter. Makes 2 servings.Per serving: 265 calories (8 percent from fat), 2.2g fat (0.3g saturated, 0.6g monounsaturated), 1mg cholesterol, 14.0g protein, 51.6g carbohydrates, 14.6g fibre, 156mg sodium.(Linda Gassenheimer is the author, most recently, of Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals and Fast and Flavorful: Great Diabetes Meals from Market to Table and The Flavors of the Florida Keys. Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer. e-mail: [email protected].)  —TNS

By Susan SelaskyShrimp is terrific grilled as a main dish or an appetiser. The challenge with shrimp on the grill is it’s fragile and cooks quickly. If you overcook shrimp, it becomes tough and chewy. The key is marinating or brining the shrimp and using no more than a medium heat. You can also brush the shrimp with a sauce while they are on the grill to keep them from drying out. And, once you put them on the grill, don’t even think of walking away. Shrimp cooks quickly and you need to pay attention.Whenever I cook shrimp (grill, roast, or steam), I brine them first, which plumps them up and keeps them moist during cooking. For about 2 pounds of shrimp, in a large pot, dissolve 1/2 cup of kosher salt and 1/2 cup of sugar in 1 gallon of water. Add the shrimp and refrigerate. Let them soak 1.5 to 2 hours, no longer or you risk them becoming too salty. Remove them from the brine and give them a quick rinse under cold water. This removes any possible surface salt.The best way to grill shrimp is to thread them on two wooden skewers or position two shrimp together.Using the two skewers helps you turn them all at once and cook evenly.If grilling shrimp without skewers, leave on the shells to protect them on the grill but devein them.To devein shrimp, cut a slit on the backside to the tail with small scissors and remove the vein. That slit also makes it easier to peel them once they are done.Serve these shrimp as an appetiser or main dish, served over a mixed greens salad or with grilled vegetables.Shrimp on the BarbieMakes: 6 / Preparation time: 20 minutes / Total time: 30 minutesIt’s important to cut the bell pepper and onion in small pieces so that they are even with the shrimp. If the pieces are too big, the shrimp won’t touch the grill grates.Ingredients6 wooden skewers, soaked in warm water1 pound large shrimp, shelled, deveined2 bell peppers (any colour), seeded, cut into even 1-inch pieces6 slices of lime6 small pieces of onion, cut into 1-inch pieces1/2 cup favourite smoky-flavoured barbecue sauce1 to 2 tablespoons red hot pepper sauce, such as Frank’s Red Hot Sauce1/2 teaspoon Worcestershire sauce1 clove of garlic, peeled, mincedPreheat or prepare the grill for medium-high heat. Once the grill is hot, oil the grates. Alternately, evenly divide and thread the shrimp, bell pepper, lime slices and onion pieces on the skewers. Set aside. In a small bowl, combine the barbecue, hot pepper and Worcestershire sauces, and garlic.Brush some of the sauce mixture over both sides of the shrimp skewers. Place the skewers on the grill, and grill about 3 to 4 minutes on each side (depending on how big the shrimp are) or until they turn pink. Brush them with the remaining sauce mixture while grilling. Remove them from the grill and serve warm. This recipe has been adapted from The Grilling Bible by Marilyn Pocius (Publications International, $29.95).Analysis per 1 shrimp skewer124 calories (6 percent from fat), 1 g fat (0 g saturated fat), 16 g carbohydrates, 13 g protein, 578 mg sodium, 112 mg cholesterol, 1 g fibre.    —TNS

LIKE AN OPEN CANVAS:  A rice bowl can be as simple or as complex as one wants to make it.By Russ ParsonsWhen Jessica Koslow put together her first rice bowl a couple of years ago, she wasn’t looking to start a trend. She just wanted to be able to offer something a little different to her customers at her East Hollywood restaurant, Sqirl.Now, of course, rice bowls, their near-cousins grain bowls and even the distantly related porridge bowls are just about the most happening menu items in Southern California.“What is a sandwich?” Koslow pondered recently while preparing a rice bowl in her Silver Lake neighbourhood home. “It is really just protein between two buns. I think people want more lunch options than that these days. The grain bowl is a lot more flexible. It’s a new kind of lunch.”Just as the basic framework of the sandwich can be adapted almost endlessly to fit any number of ingredients and tastes, so it is with the grain bowl. That’s particularly true in a district like Silver Lake, where customers often have very specific tastes and demand a certain culinary flexibility even from their favourite restaurants.“People modify them all the time, and chefs have to be responsive and we have to accommodate what our customers want,” Koslow said.That accommodating, business-like attitude is one of the reasons Sqirl, located on what was once a quiet stretch of Virgil Avenue, has become so popular that customers looking for parking places can create traffic jams that back up for several blocks.The inspiration for the rice bowl came from a happy conjunction of the traditional Japanese donburi dish (“some kind of rice, some fish, some nori, all really clean flavours,” as Koslow describes it) and a decidedly LA twist of a constantly evolving, complex mix of tastes and textures.One standard at Sqirl is the sorrel pesto rice bowl, made with brown rice, sorrel pesto, preserved Meyer lemon and lacto-fermented hot sauce (all are made in-house), as well as radishes, feta and a poached egg.“The funny thing is, doing everything yourself actually winds up being more expensive, but the taste makes it worth it,” she said, as she ground her own sunflower tahini.The Long Beach-born Koslow — a competitive figure skater in her teens, then a graduate student in communications, then a pastry chef — started cooking in Los Angeles while she was still working as a producer at American Idol.“I’d work the midnight to 8am shift at Village Bakery in Atwater Village, then go home and sleep for a couple of hours and show up at work at Fox by 10:30am,” she remembered. “I’d just sit there at my desk and go, ‘What am I doing?’”Koslow opened Sqirl in 2011, making just jams. Today she sells about 35,000 jars of them a year, in 25 varieties. The big leap in business, she says, came a year later when she started selling toast and a few other prepared foods.“That was a major step,” she said. “I knew I couldn’t survive doing just jam. That’s a cottage business, money-wise. I remember the first day we started selling food and we made $600. I felt like shouting, ‘We did it! We did it!” Sqirl is thriving today, despite serving only breakfast and lunch. And rice bowls are served at both meals.“It was just something that seemed like a good idea. I had no idea that it was going to become the year of the grain bowl.”  Rice Bowl With Cauliflower, Zucchini And Eggplant1 hour, 10 minutes. Serves 4 to 62 cups brown rice4.5 cups water1 bunch green onionsOlive oil2 Asian eggplants (about half a pound total)Salt and freshly ground black pepperLemon juice2 cups cauliflower florets1/2 teaspoon sumac, or as desired2 zucchini1 tablespoon yuzu juice2 tablespoon butter1 tablespoon toasted black sesame seeds3 tablespoons minced pickled banana peppers and their juice1/2 cup tahini1/2 cup finely sliced purple basil, plus 2 tablespoons for garnish1/2 cup finely sliced mint, plus 2 tablespoons for garnish1 cup small spinach leaves1/2 cup sliced cherry tomatoes (preferably different colours)Maldon salt, for garnishMethod:Heat the oven to 450 degrees. Meanwhile, in a large saucepan fitted with a lid, combine the rice and water and bring to a boil over high heat; reduce the heat and gently simmer until the rice is tender and the water is absorbed, 40 to 45 minutes.Meanwhile, brush the green onions lightly with olive oil and place directly on a stove-top burner. Cook, turning occasionally, until charred black on the outside and tender inside, 3 to 5 minutes. Chop the white parts of the green onions (save the greens for another use). You should have about 1/2 cup.Line two baking sheets with aluminium foil. Slice the eggplants crosswise as thin as you can (use a mandoline if you have one). Toss with just enough olive oil to coat lightly, and sprinkle with 1/2 teaspoon each salt and pepper, or as desired. Arrange in a single layer on the baking sheet and roast, without turning, until browned and crisp, 7 to 10 minutes. Sprinkle lightly with lemon juice and salt and pepper to taste, cool on the pan, then remove to a bowl.Toss the cauliflower florets with more olive oil, sumac, salt and pepper to lightly coat. Arrange in a single layer on a baking sheet lined with aluminium foil and roast until lightly browned, about 15 minutes. Sprinkle lightly with lemon juice and salt and pepper to taste and transfer to another bowl.Slice the zucchini very thin lengthwise (use a mandoline if you have one). Heat 1.5 tablespoons olive oil in a skillet over high heat. When the oil is very hot, add the zucchini (it should sizzle immediately). Season with 1/2 teaspoon salt, or to taste, and saute just until tender, about 3 minutes, tossing frequently to evenly cook the slices. Squeeze a little lemon juice over it and set aside.When the rice is cooked, add the green onions, yuzu juice, butter, sesame seeds, chopped peppers and 1/2 teaspoon salt, or as desired for vibrant flavour, to the rice and keep warm until ready to serve.When ready to assemble, add 2 tablespoons olive oil, 2 tablespoons lemon juice and the sliced fresh herbs to the rice and toss gently. Taste and correct seasoning with more lemon, salt and pepper.8. To serve, divide the tahini among the serving bowls, spreading it at the bottom of each bowl. Divide the rice, spooning it over the tahini in each bowl. Arrange some of the zucchini atop a third of the rice surface in each bowl. Arrange the roasted cauliflower in a second third and the crispy eggplant on top in the remaining third. Top with spinach and sliced tomatoes, along with a sprinkling of Maldon salt, pepper and lemon juice. Serve immediately.NOTE:Adapted from a recipe by Jessica Koslow. She serves the dish in larger bowls so the contents can easily be mixed together while eating. She prepares her own sunflower tahini; if using jarred tahini, taste and adjust the flavours with lemon juice and salt.   —Los Angeles Times/TNS

Isaan promises a carefully selected menu showcasing the Isaan region’s bold flavours and simple preparation.Grand Hyatt Doha’s Isaan restaurant has become this year’s leading southeastern restaurant in Doha. Awarded ‘Best South East Asian Restaurant 2015’ by Time Out, ‘Favourite South Eastern Restaurant 2015’ by Fact and the certificate of excellence from TripAdvisor, Isaan sets the bar high with its authenticity, exotic flavours and warm service, providing guests with an exceptional Thai dining experience, says the hotel. Thai chef de cuisine Wachira Chaipinidnorrachart works at presenting authentic cuisine in a contemporary style. Specialising in Thai cuisine, Chef Wachira has dug into his culinary repertoire to design a carefully selected menu showcasing the Isaan region’s bold flavours and simple preparation. Chef Wachira’s menu includes signature dishes such as the popular grilled whole sea bass in pandan leaves, which is bound to entice the tastebuds. The award-winning restaurant provides guests with different offerings to present them with the full Thai experience.Being one of Thailand’s favourite dishes, Isaan invites guests to experience the different types and flavours of curry with Isaan’s ‘Curry Nights’ every Monday from 7pm until 11pm, priced at QR95. Diners can appease their appetites with unlimited curry to share with the choice of fish, beef, chicken, mussels or vegetables.For the ultimate Thai experience, Isaan offers the opportunity to celebrate the flamboyant preparation and distinctive flavours of Thailand at Grand Hyatt Doha’s very own Chatuchak Weekend Market Brunch every Friday from 12:30pm to 3:30pm. Prices start at QR280 and top off at QR680.

YUMMY: An example of a food portrait, shared by the organisers, that makes mouths water. Right:   Scene from a farm.By Anand HollaBrowse through Instagram and you will see that food photography for the urban foodie is fast becoming as inseparable an activity as tucking into the meal itself. Every dish tasted has to be promptly reported, every arrangement of food has to be elegantly captured; it’s as if there’s no joy in relishing a good meal without telling the world about it.Armed with cell phone cameras, food photographers are everywhere. And then, there’s another league of them, overrunning with pros. However, everybody – from amateurs to experts – can take a shot at the GCC Food Photography Awards 2015, the hunt for the region’s finest in the art of photographing food.Based on the theme Celebrating Good Food, participants are invited to enter their original photographs depicting various forms, styles, preparations and occasions of food. “Our vision is to raise awareness on healthy eating habits, as well as traditional and organic farming, through photography,” say the organisers.The photography competition leading up to GCC Food Photography Awards 2015 – which culminates in a gala event on November 14 – is part of Photo Award ME’s “mission to continue raising awareness” on “the importance of a healthy lifestyle through responsible food habits, evident in the rise in traditional and organic farming.” Qatar is among the six GCC states that the contest aims to reach out to, along with Bahrain, Saudi Arabia, Oman, Kuwait and the UAE. Organised by Bahrain-based advertising agency MACADAM, in partnership with Creative Eye and The Butterfly Effect, the event is driven by an interesting competition that welcomes both locals and expats of the six countries to participate.The competition consists of three categories – Food from the Farms (features food shots from their natural settings – the farmlands), Market Scenes (invites shots from the bustling environment of a local market), and Food Portraits (comprises a dish or a delicious spread of treats set up with or without the use of props and styling).Participants must be 14 years or older citizen/resident of the GCC. A maximum of nine images (three in each category) can be submitted online. The entry fee is USD 15 per entry form. Registration opened on August 1 and will continue until September 30.After November 2, shortlisted entries will be available online at www.photoawardme.com, while winners will be declared at the grand event in Bahrain on November 14. Apart from being feted as the GCC Food Photographer of the Year 2015, the top prize winner will receive a cash award of USD 1,000 and sponsored gifts. The first place winner in each category will each receive USD333 and gifts.As for the judges of the competition, each of them is an eminent name in the field of food and photography – food photographer Amelia Johnson, Lonely Planet photographer Phil Weymouth, Creative Director for FACT and Ohlala! magazines Paula Leal, and renowned chef and cookbook writer Aaron Maree. The judges will give points based on three criteria – creativity, photographic quality and genuineness/authenticity of the content.A quick look at the rules will tell you that there is a limit of three entries per category, and all photographs must be entered at one time. The same photograph can be entered in more than one category, and all photographs must be in digital format. For more details, you can check out www.photoawardme.comThe event’s title sponsor is PhaseOne, gold sponsors are FACT magazine and Al Ghalia Farms, silver partners are Magic Hues and Greyimage photography and media partner is Weekender. Also supporting the competition is Jamie Magazine, the official publication of celebrity chef and the darling of the global culinary scene, Jamie Oliver. Chief Editor and Managing Director of the magazine Andy Harris will be the guest of honour during the awards ceremony.“The contest is open for both professionals and amateurs and hopes to provide young and aspiring photographers a platform to get noticed, appreciated, and be known,” the organisers say.

Nutritional benefits round out watermelon’s scrumptious taste. By David Templeton Watermelon may be the best picnic dessert nature ever created with its sweet juice cleverly bound inside that spongy red (sometimes yellow) matrix, and fully protected by psychedelic green rind.Talk about a party orb.But much like the thespian whose good looks overshadow brilliant acting skills, the watermelon’s sweet, colorful qualities long have undercut its attributes as a wholly nutritious fruit whose tasty powers hydrate as well as heal.And no matter how you slice it, this green cannonball of nutrition is attracting scientific attention as an elixir that reduces muscle pain after workouts and a whole lot more. Studies also have shown beneficial effects on arterial plaque in cardiovascular disease, prostate and other cancers, erectile dysfunction, menopause, acid reflux and potentially Alzheimer’s disease, among others.A recent study, for example, found that “watermelon extract supplementation reduces blood pressure and arterial stiffness,” in older adults in cold weather, so it “can prevent the progression of hypertension and the hypertensive response to cold exposure,” said the author Arturo Figueroa-Galvez, associate professor at Florida State University’s department of nutrition, food and exercise sciences.Another of his studies found that the supplement also reduced ankle blood pressure in obese adults with hypertension. Studies by others found that watermelon compounds reduced inflammation in prostate, gastrointestinal and other cancers, while a study published recently showed that lycopene, which provides the red pigmentation in watermelon and tomatoes, potentially reduced the inflammatory cascade of Alzheimer’s disease.In April yet another study found lycopene reduced reflux disease in animals, in part, by inhibiting acid pathways in the stomach.“Watermelon is a pretty well-documented source of vitamin C, vitamin A and potassium,” said Penelope Perkins-Veazie, a professor of horticulture in the Plants for Human Health Institute at North Carolina State University. She said she’s been studying watermelon nutrients for 15 years.Most noteworthy are watermelon’s two “secondary metabolites,” citrulline and lycopene, which have been the focus of recent research. Citrulline, a nonessential amino acid, is abundant in watermelon, yellow watermelons having four times that of red watermelon.As it turns out, citrulline is involved in producing nitric oxide, a potent molecule that relaxes blood vessels and lowers blood pressure, “with benefits to the brain, heart and in a cycle of amino acids necessary to properly flush the kidneys,” said Perkin’s Veazie, who has a PhD in horticulture.Lycopene is actually more abundant and more easily available in watermelon than tomatoes, where it’s bound up in cellular walls, even if tomatoes draw more research attention due to their importance in the American diet. Perkins-Veazie said lycopene shows clear benefits in reducing plaque buildup in arteries and preventing prostate cancer.Botanically, watermelon is a fruit in the same cucurbit family as pumpkins, squash and cucumbers, which often are mistaken as vegetables. The longstanding bias against watermelon stems from its 21 grams of carbohydrates, mostly sugars, in every two-cup serving, with only a single gram of fibre. “People are concerned about the sugar, but compared to processed products it tastes sweet but isn’t loaded with sugar,” Perkins-Veazie said. “It’s counterintuitive, but there is an enzyme present to regulate the glucose.”Despite the sugars (equally divided among sucrose, glucose and fructose), two cups of watermelon have only 80 calories with no fat, sodium or cholesterol. “Using the same watermelon extract used in my previous human studies, watermelon supplementation did not increase body weight and improved blood lipids in rats,” Dr Figueroa-Galvez said.Watermelon originated in southern Africa and became nature’s canteen. Rather than transport water long distances, travellers took watermelons, which are 92% water and don’t begin rotting for three weeks.In the US, watermelon’s key season July with a tag team of suppliers from Florida in April, followed by Texas and Georgia, before California supplies the country with watermelons through October. During winter months, Mexico and Guatemala are the source.Stephanie Barlow, spokeswoman for the National Watermelon Promotion Board, said the fruit offers consumers health, value and versatility all year-round, all parts being edible, including the rind and seeds. “We’re really focusing on health,” she said. “All pre-packaged foods have a smattering of health claims so our health message has to be the strongest one.”There are 1,200 varieties of watermelon grown in 96 countries, she said, noting that square ones are being grown in square containers in Japan so they fit into smaller refrigerators. There are even a few orange watermelons.The 100 seeds in a watermelon are heavier than the flesh, she said, and act like marbles, damaging the flesh and causing them to rot more quickly. That helps explain why in the market today, she said, “It’s a landslide majority of seedless watermelons.” — Pittsburgh Post-Gazette/TNS

Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: [email protected] have been a cookie lover since my childhood and am always fond of the multiple varieties available in various bakeries around my house. The one which is undoubtedly my favorite is biscotti — the twice baked Italian cookie. I even keep a jar filled with biscotti in my office to nibble on them when I feel the urge to eat something. The word biscotti means twice baked, which is how they get their dry, crisp texture. Biscotti have been enjoyed as a staple food by many for thousands of years. There are records of Roman Legions baking them for their long journeys, because being dry, they were light to carry and would remain fresh almost indefinitely, running little risk of developing moulds due to their less moisture content. Though modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times. The word biscotto derives from “bisi”, Latin for twice, and “coctum” or baked, which became “cotto”, or cooked. Biscotti are also the generic term for cookie in Italian. Traditionally an Italian classic, biscotti have been baked for centuries.The Roman biscotti were more about convenience food for travellers rather than a pleasurable treat for leisurely dinners. Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and suitable nourishment for long journeys. The Roman historian, Pliny the Elder, boasted that they would be edible for centuries. Biscotti were a staple diet of the Roman Legions. It was the perfect food for sailors who were at sea for months at a time. Biscotti were a favourite of Christopher Columbus who relied on them on his long sea voyage. After the fall of the Roman Empire, the country was repeatedly ransacked by vandals. The people did their best to survive and there was no culinary development. During the renaissance, cuisine also flourished. Biscotti re-emerged in Tuscany, credited to a Tuscan baker who served them with coffee. Their dry, crunchy texture was deemed to be the perfect medium to soak up the coffee. Centuries later, many still agree that dipping biscotti in coffee is a perfect way to end a meal, or to while away an afternoon at a café. The first documented biscotti cookie recipe is called “genovese” from Genoa. It was found in a manuscript written down by Amadio Baldanzi, a resident of Prato from the 18th century. But today, because of biscotti’s popularity in coffee houses, many different ingredients are added for variations.They are enjoyed as a breakfast biscuit, dunked in coffee, alongside a dish of Gelato, and of course, biscotti are savoured as a subtly sweet crispy snack all by themselves. And can be enjoyed any time of the day.Chocolate BiscottiIngredientsButter unsalted 350 gmEggs 6 noCastor Sugar 1.5  cupFlour 6 cupsSalt A pinchBaking powder 2 tspAlmond Half cupVanilla extracts 2 tspFennel seeds 1 tbspWhite chocolate 1 cupMethodSift flour, salt and baking powder and keep aside.Cream butter with sugar till light and fluffy and the sugar is dissolved.Gradually add the eggs, vanilla extracts and continue to mix.Now add flour mixture slowly. Continue mixing. Add crushed almonds and fennel seeds and make a stiff dough.Allow the dough to rest for an hour in refrigerator.Divide the dough into equal parts and shape them into two-inch-wide rectangles.Arrange in a baking tray and bake at 180 degree Celsius for 25-30 minutes.Remove from the oven and allow them to cool down; refrigerate for another 2 hours.Thin slice into half-centimetre biscotti and arrange on a baking tray and bake again at 180 degree Celsius for 10-12 minutes. Keep an eye on the biscotti as the baking time will depend on the thickness of the slice.Once the biscotti is crisp, remove and allow to cool and store in air tight containers.To make chocolate sandwich biscotti pipe some melted white chocolate in between two biscotti and combine them together.Let them rest for a while for chocolate to set and serve later.Note:  To make a single chocolate biscotti, dip the prepared biscotti in melted chocolate from one side and allow to set for a while. Store biscotti in air tight containers and enjoy them over the next few weeks.

By Anand HollaTucking into a meal at the newly revamped Market restaurant hums with privilege. Bathed in mellow golden ambience, the award-winning restaurant at W Doha Hotel & Residencies has just upped its own impeccable game in fine dining.Jean-Georges Vongerichten, one of world’s most renowned chefs and restaurateur, is known to take care of every aspect of his restaurants – from concept and menu to staff selection and architectural plans. What sets him further apart in his league is his endless desire to come up with refreshing concepts that are in sync with the changing global culinary arena.After enthralling the cosmopolitan connoisseurs of good food with its impressively crafted menu for six years, it was time for Doha’s Market by Jean-Georges – now looking swankier and fresher – to undergo a contemporary refurb. The classy new design follows “the original concept of international cuisine meets Arab local flavours and represents a beautiful mélange of East and West; geometric and minimal; and organic and ornate all with a modern aesthetic twist.”The firm behind Market’s makeover is United Design Partnership, a UK-based design company that has worked on more than 200 internationally renowned hotels, spas, residences, bars and restaurants in London, Europe, US, Asia and the Middle East. “The colours of the new Market restaurant design remain warm, atmospheric and vibrant whilst adding fresh and inspiring ideas to modernise this most important aesthetic. New Calcutta marble steps and worktops offer a polished and refined image that is consistent with the brand and its culinary offerings, whilst oak and ribbed timber paneling showcases a rich and rustic side to the restaurant,” says W Doha about the new Market.The exceptional comfort and coolth is courtesy the European fumed oak floors, the clever play of lights, the rich fabric banquette, the antique bronze metal work, and a general sense of spaciousness in design. The warm ambience has as much to do with the modern-yet-classic interiors as with the spot-on service or the relaxed atmosphere that replaces the air of intimidation usually associated with such upper crest establishments with easy intimacy.Even with such a tantalising premise, the food doesn’t once falter. W Doha positions itself as a place where “casual glamour meets urban energy”, and Market’s menu perhaps best epitomises this description. The international cuisine of Market borrows heaps of inspiration from the traditional souqs – a way of life and the cultural heritage of the region – to distil the finest of Arabian flavours into its dishes, and serves it with aplomb. The menu is packed with Chef Jean-Georges’ greatest hits, “reinventing classic dishes by infusing his eclecticism”, and the emphasis, says W Doha, “is on the seasonal, regional ingredients, with particular focus on fresh, local seafood.”Something as standard as a Quinoa Salad, too, gets a slightly fruity, tangy spin. Tossed with bits of mango, cucumber, arugula, cherry tomatoes and curry vinaigrette, quinoa acquires new verve. Likewise, the Roasted Beetroot Salad packs a zing thanks to its treatment of horseradish and mustard mayo and is served with crispy parsley toasts. The creamy, semi-soft Fontina cheese stars in the lead along with black truffle, in the delicious Black Truffle Fontina Pizza.Our in-house foodie Bilal Iqbal said, “The Ginger Braised Short Ribs had a subtle flavour and practically melted in the mouth. The dish demands that one take a break from the surroundings – and the place was packed full even on a weekday lunch – and focus on the exquisite texture and simple yet elegant presentation.” The deserts pull off a compelling final act. “The Chocolate Cake with Vanilla Ice-cream at the end was simply divine. The still-warm cake had a soft melt-in-your-mouth texture with a strong but not overpowering taste of chocolate, complimented perfectly by the delicious vanilla ice-cream,” Iqbal said, “Little else can beat the combination of a good chocolate cake and vanilla ice-cream and this was an ideal end to the meal, staying with me for hours after I had left the restaurant.”

Yes you’ve read it right: Tiramisu is the most popular Italian sweet in the world. Usually in Italian homes a meal is finished with fresh fruits rather than a dessert, serving a sweet dish in the end denotes a special occasion. That is the reason why the Italian desserts stand out in their style of presentation and preparation and are a pure treat to the taste buds when you relish them. Tiramisu maintain its reputation of being a pure Italian treat with its unique taste and simple preparation.This rich and elegant dessert is made by combining lady finger biscuits, espresso coffee, mascarpone cheese, eggs, sugar and cocoa powder. These flavours and ingredients when combined together bring out a harmony of flavours and a velvety texture that provides a luxurious treat.The name “tiramisu” means “pick me up”. The explanation for this name is that the name pick me up refers to the two caffeinated ingredients that are present in the dish, espresso and cocoa that have a refreshing effect on our mood and one feels freshened up.  As with most foods, tiramisu also has a history that is not too old. It is considered a new dessert. A restaurant named Le Beccherie in Treviso is most often credited for the invention of this heavenly dessert in the 1970s. Another story suggests this dessert was developed during the World War I for soldiers being sent off to war as the caffeine in the dessert would energise the soldiers and would ensure their safe return. Whatever story you might find convincing, one this that will surely convince you is the taste and texture, which will definitely bring a smile to your face. That’s the reason why you will find Tiramisu in almost all restaurants and coffee shops that offer international cuisine. You can make your own style of tiramisu by layering it in your choice of bowl, or layering it in your cakes, pastries, cupcakes to name a few.The simplicity and subtle taste of tiramisu makes it one of the most popular desserts in the world. And tiramisu easily finds its way into most of the restaurant and coffee shop menus and chefs have been always experimenting with newer ways to make and present this dessert to their guests. Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked Savoiardi biscuits and sweet mixture of mascarpone cheese, eggs and sugar.To make a tiramisu, the Savoiardi lady finger is soaked in mixture of espresso and sugar. The crunchy Italian biscuits become soft once soaked in espresso mixture. Then a layer of mascarpone cheese mixture is added. The addition of Italian Savoiardi is notable for the fact that they add a distinctive dimension of texture that contrasts well with silky layers of mascarpone mixture. The dish is finished by a generous layer of cocoa powder which is simply sprinkled on top of the dessert.Tiramisu Serves 2IngredientsMascarpone cheese 1 cupWhipped cream ½ cupSugar ¾ cupEggs 3 nosEspresso coffee 2 cupSavoiardi 12 nosCocoa powder 2 tbspFor GarnishRaspberry few nosChocolate garnish as requiredCocoa powder to sprinkle MethodSeparate the egg yolks and whisk with sugar till the sugar is dissolved.Add mascarpone cheese and 1 tbsp of espresso and mix till combined.Whisk egg whites separately till stiff peak and whip cream separately. Combine egg white and whipped cream; do not overmix otherwise the tiramisu will not be light and fluffy.Combine egg mixture with whipped cream using a spatula.Fold in whipped cream and fill in piping bag.Pipe the mixture into serving glass or dish of choice. Dip the Savoiardi in the remaining espresso and place on the mixture in glass.Pipe the whipped cream on top of the soaked Savoiardi and sprinkle with cocoa powder and raspberry fruit on top.Note: You can prepare and store tiramisu for one day to enjoy its rich taste.