Technorati Tags: assorted mixtures, Bombay Bistro Rockville, cuisine of India, Cuisine of India., culinary tour with chef Vinod, Indique, Indique Heights, Indus travels, Snacks of India, spiced green peas, spiced lentils and chick pea flour snacks, taste of India
"Puttu" - A specialty of Kerala - Photo of the Week
A simple dish made with rice flour, cumin and coconut and salt. Coarsely ground rice flour is sprinkled with water and mixed with freshly grated coconut ,cumin and salt : to resemble breadcrumbs. This mixture is steamed in a "putti kutti" - a cylinderical piece of bamboo as shown in the picture above. Alternatively they are also steamed in coconut shells.(the eyes of the coconut are pierced so that the steam can pass through). Traditionally seerved with black chickpea curry or with ripe plantains and papadam. This picture was taken on a recent trip to India at a toddy shop about 12 kms from Kochi called - "Mulla Pandhal", which serves some amazing food....
More about " Mulla Pandhal" on a future post.
PICTURE OF THE WEEK
Steamed "KAPPA" ( YUCCA/CASAVA with KERALA FISH CURRY made with "Kodampuli" (Garcinia Cambogia)
Technorati Tags: "Kappa" Yucca, best of India, Casava, Chef Vinod, coastal cuisine, cuisine of kerala, Garcinia Cambogia, god's own country, Incredible Indian cuisine, Indique, Indique Heights, Kerala, Kerala, Kerala fish curry with Kodampuli, KN Vinod, Kodampuli, malayalee cuisine, Mallu cuisine, Naadan been curry, Naadan fish curry, seafood of kerala, south indian cuisine, Tapioca
Come, join me on a splendid culinary tour to India. This 13 days and 12 nights are going to be a lot of fun. I can assure you of that. Given below is the itinerary of the tour. As you can see from the list, we will be staying in all luxurious and boutique Hotels. Here are some pictures from my previous trip....
At a tea planation in Kerala, South India
At the Kumarakom Lake Resort with the Executive Chef of the Hotel after a cooking demonstration. This is a beautiful property and here is where Prince Charles stayed during his recent visit to Kumarakom.
At the Devaraja Market in Mysore.
At the Maharaja's Palace, Mysore.
On the streets of Mysore demonstrating the making of "Paani Puri and Chaats"
In Kochi, Kerala, South India, pulling the ropes of the chinese fishing net
On the way to the house boat in Allepey, Kerala,we purchased some fresh Sardines to be cooked on the boat. I demonstrated how to cook the Sardines "Kerala style"'
At the Kanchi Kailasanathar temple in Kanchipuram, Tamilnadu.
In Mala, Kerala in a paddy field
In Aleppey, Kerala driving the house boat.
In the houseboat in Kerala after the cooking demonstration and lunch.
On the streets of Kochi in Kerala
At a cooking demonstration at the Taj West End in Bangalore, India.
Inside the Ekambareswar temple in Kanchipuram, Tamilnadu.
At Mammalapuram, Tamilnadu, India
On the streets of Chennai, India.
In a village in Kerala, India.
On a coconut tree in Kerala.
At a farmer's market in Irinjalakuda, Kerala.
At a cooking demonstration at the Taj Vivanta, Trivandrum, Kerala, India.
At the Taj Vivanta, Trivandrum after the cooking demonstration.
In Trichur, Kerala - Nutmeg
In sweet shop in Calicut, Kerala.
At the residence of the famous cooking teacher Nimmy Paul in Kochi, Kerala, India.
On the streets of Mysore... snacks galore....
At the Maharajah's palce in Mysore.
Street Vendor selling peanuts in Bangalore, India
"Kathakali" the famous dance of Kerala
This picuture was taken from our houseboat when it was drizzling.
A hoseboat ready to dock on the backwaters of Allepey.
ITINERARY OF THE UPCOMING TOUR :
OCT 22: DELHI
- See more at: http://www.indus.travel/tour/taste-of-india-with-chef-vinod#sthash.QE0ADGCm.dpuf
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Sunday Night Suppers is a $600/- per head dinner organzied by Chef Alice Waters, Chef Jose Andres and cookbook author Joan Nathan to benefit the DC Central Kitchen and Martha's table. The dinners are held in small groups of 20-25 in private homes around Washington DC. Each dinner is hosted by two chefs and about 25-30 dinners are held simultaneously. Chefs are invited from different parts of the country .
This year, I was once again honored to be invited to host one of these dinners along with Chef Daniel Asher from Linger and Root down restaurants, Denver, Colorado. A huge thanks to Maggie and Marcus Farley for opening up their home for us.
I am so glad to hear that this years events raised $500,000/- for the DCCK and Martha's table. Here are some pictures from the events and also the list of Chefs who participated in the event.
Irrespective of the number of times that you have been to the White house it is always a great feeling!
This is first lady Michelle Obama's kitchen garden during the peak of winter and here is a shot below of how it looks during summer!
Inside the White House kitchen Chef Bill Yosses chatting with the chefs.
Chef Bill Yosses came to greet and escort us. It is such a pleasure to know him. It is always very enlightening to spend some time with Bill.He is such a wealth of knowledge ; sometimes I wonder if he is a chef or a historian?
Maryland Rockfish, lobster koftas, coconut - kokum sauce, microgreens- lemon grass vinaigrette.
Chef Daniel Asher finishing the third course - Flight of Pickled and Fermented Edibles with Anchovy pear Kimchi, Calendula flower Sauerkraut, Pickled beets and kale, fax pumpkin seed crisps.
Chef Bala and Daniel plating the 36 hour Braised Aspen Short Rib with Crispy Brussels, Butternut celeriac puree and poached pastured Egg.
With chef Carla Hall at the after party.
Overall it was a great experience interacting with such knowledgeable chefs.It is really wonderful to know that that one of my favorite institutions DC Central Kitchen and Martha's Table will benefit from these charity events.On behalf of all the Chefs, would like to thank each one you who came and supported this great event. My special thanks to Chef Bala and my team at Indique.
Thank you Jose Andres, Joan Nathan and Alice Waters!
Technorati Tags: Alice Waters, Bestof, celebrated chefs, charity, Chef Balamurugan, Chef Daniel Asher, Colorado, DCCK, Denver, Indique, Indique Heights, Joan Nathan, Jose Andres, Linger, Maggie Farley, Marcus Brauchli, Martha's table, Nathale Dupree, Panseared Masala Rockfish with lobster Koftas, Root Down, sips and suppers 2014, SipsandSups, Sunday Night Suppers, top chefs, unique Indian
BREEZE RESTAURANT - LEBUA HOTEL,
STATE TOWER 1055, SILOM ROAD, BANGRAK, BANGKOK, 10500, THAILAND.
Situated on 51st and 52 nd floor
Here the chefs have come up with an exquisite preview of the future of dining in China by 2020. Menu is given here
Entrance through a glass sky bridge and a spectacular view of the city.
Dramatic presentation of cocktails!
Amuse Bouche ! Beautiful presentation
Assorted accompaniment sauces
An assorted seafood platter with Sea Urchin in the center - Delish!
Great food! Spectacular view! Attentive Service !
Another fabulous dinner after recently dining at Lebua's flagship restaurant located on the 65th floor MEZZALUNA. If time permits before I head back to Washington, looking forward to dining at yet another of Lebua's restaurant located on the 63rd floor SIROCCO ; the world's highest al fresco restaurant with a dramatic view of Bangkok.
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A few more seats are available for this upcoming culinary tour to South India - October 16 - 28, 2013.
Join me & explore and experience South India with me.
We are honored and humbled to be invited by the Smithsonian Institution again to take part in this year's Folklife Festival. It was in 1985 that I first came to this country from India to organize the Festival of India and it always brings back nostalgic memories. Since then my associates and I have been very fortunate to participate in several Folklife Festivals organized by the Smithsonian.
WHAT IS SMITHSONIAN'S FOLKLIFE FESTIVAL ?
The Smithsonian Folklife Festival is an international exposition of living cultural heritage annually produced outdoors on the National Mall of the United States in Washington, D.C., by the Smithsonian Institution's Center for Folklife and Cultural Heritage. Read more....
Technorati Tags: , Abraham Varghese, Ahaar - Best of India, Alu Chole, Basmati, Chef K.N.Vinod, Chicken Tikka Makhani, Indian cuisine, Indian on the nation's capital, Indique, Indique Heights, Jhal Muri, Mango Lassi, Mrs. Pushpavathy, Nisha Vinod, One world - Many voices, Papri chaat, S.Balamurugan, Saag Makai, Smithsonian Folklife Festival 2013, Surfy Rahman, Taste of India, top Indian, unique Indian cuisine@Smithsonianfolk@kvinod