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SWITCH in time
You are going to love this. What if you were given a choice to switch your parents for a while? Whoopee! What if parents had a choice to choose their kids too? Well, we didn't hear that properly. Did we? This is too good to be real. Anyway, UTV Bindass has announced the launch of Big Switch 2, a show that gives parents an opportunity to choose nightmarish parents for their kids while kids get the opportunity to gift brats to their parents! Exciting? Sounds like. We quiz actor and VJ Gaurav Kapoor, the host on the show on what excites him the most - the concept or the thought of switching parents? "I like the concept of the show, and the amount of work they have put into this. Besides, Bindaas is a channel I can relate too. On the second part, I've been lucky. My friends think that my parents are pretty cool. Okay, they are not like buddies; nevertheless, they are good about whatever I do. Had they not been 'cool' there was no way I could have done what I am doing, given the fact that I come from a family of bankers," Gaurav answers. Time to do something for being blessed with 'cool parents'? Ask kids who can only dream of it! "I quit smoking for my mother. Indeed it is the most difficult thing to do, the craving used to double up every time I would have garlic or Chinese food. It has been six months now; I think I will make it. Besides, the news made my mum cry," smiles Gaurav, who misses being pampered by his mother. If there is any parent reading this, you know how to get your kid off smoking! Wear that perfectly disheartened look, more than often, and trust us, if not anything, it would at least make the kid think twice! Is this what Big Switch 2 is all about? Emotional Atyaachar! "No we don't want to break families, instead the idea is to bridge the gap between parents and kids. And it is not rigged. I agree we have enough reasons to believe that reality shows are rigged. This isn't," shares Gaurav, who will also be seen in two forthcoming movies. "This again is exciting. I am playing Pankaj Kapoor's son in the movie Office Office. I am also doing another flick Saluun. Watch out." jasmine@tribunemail.com
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Classic cut
Classic is the word for brothers Rajan and Sajan Mishra, who have stuck to traditional music despite the ongoing surge for what we call Indi-pop. The duo, in the city for a performance, are maestros of khyal singing of Benaras Gharana and their lineage dates back to 300 years. So does classical music interest the GenY? Says Rajan, "Contact any classical singer for an event and I am sure you'll have a waiting of 3-4 months. It's a misconception that classical music is dying a slow death. Instead it is becoming more popular." What about the liking of youngsters? "It's a pleasant change to see them attending the concerts. In our latest concert we had almost 50 per cent youngsters and that is sure a positive sign." It is not without reason that the duo have been awarded the Padma Bhushan, Sangeet Natak Akademi Award and the Gandharwa National Award. They have so far released over 20 music albums in genres ranging from classical khayal gayaki, to semi-classical tappa and bhajans. On their latest, Rajan says, "We have an album of bhajans and a classical CD by Warner Bros." Keeping pace with the present and not leaving behind the past, Rajan's son Ritesh and Rajnish are carrying the legacy of khayal singing forward. He says, "My sons too sing in duet and we are fortunate that they are taking the legacy forward the way we did." Did they ever think about Bollywood? "We did sing 12 songs for a movie Sur Sangam in 1983 but after that we never got any films that had classical music. jigyasachimra@tribunemail.com
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Savour
the flavour
When India's celebrated food columnist, food historian and well-known chef opens a restaurant in the city you know something different has arrived. And when the name is Punjab Grill by Jiggs Kalra, the question is not of difference but of fineness.
Food we heard is their precedence and cooking to customer's satisfaction their concern, and after tasting the food at the restaurant in Sector 17, we may say that's somewhat true. Food guide
The cordial host (Zorawar Kalra, founder and managing director, Wrapster Foods and son of Jiggs Kalra), along with the staff, starts the meal with a pill-sized napkin, pouring water on it and out comes the towel. Fortunately that's a good change for our city! In terms of ambiance, Punjab Grill is on the classy, fine dine side and the location is the USP. Though the food is little expensive (a meal for two including the starters and a dessert would cost around Rs 1500 or even more), but don't all good things come at a price. Now to the main concern - food. Beginning the meal with a soup, we opted for tamatar ka shorba, the one that is served in almost every restaurant. So what makes it different? Nothing unusual as the variety in soup is less because there are just two to order from — one in vegetarian and another in non-vegetarian — so that leaves you wanting for more. But then starters and items in the main course make for the deficit in soups, as the menu has an impressive range to choose from. Right from paneer tikka multani to tandoori broccoli to salmon tikka, Amritsari machhi, champ taejdar to khaan khalai (glouti kebab), there are number of things that you can pick from and savour. Most of the starters taste good and leave you wanting for more. The potato crusted with sesame seeds and stuffed with a mix of cashews, raisins were a little unwieldy to eat but not at all bad. The paneer tikka was brilliant, large pieces done just right, which melted in the mouth. The dahi kebab again, was brilliant; dahi blended with cheese, cardamon and coriander, tasted good but was slightly heavy. Kurkuri, wonton skin rolls filled with mushrooms, celery, sun-dried tomatoes and pine nuts dipped in corn flour batter, rolled in savoury sevian and then fried, left an amazing after taste. Crisp on the outside and absolutely smooth inside, this dish definitely is a must for all those who love their food deep-fried. Famous worldwide for its soft texture, we also tried the veg galouti. Though it doesn't match the smoothness of the non-veg variety, but the effort is creditable, as these kebabs are culled from yam and zucchini. If you are wondering about non-veg delicacies, here they are. Tandoori duck is one of their specialities along with salmon tikka. Roasted and cured with a delicate saffron twist, tandoori duck would be a pleasant change for the non-vegetarians. Matured in a rich spicy marinade of dill, fennel, ginger, honey and a trace of mustard oil, this Tikka of Salmon is grilled in a tandoor and would leave you wanting for more. Raan Hari Singh Nalwa is another dish that you must try along with champ taejdar. For the main course, if you are left with any space in the stomach daal Punjab Grill, murg makhani, raariya meat, bharwan kesari gucchi and gucchi pulao is what you should try. Scoring a perfect ten for the dexterity involved in making the dish, bharwan kesari guchhi is a must try at the restaurant. Stuffed with royal cumin-spiced milk cake simmered in saffron gravy, guchhi is a delicacy that involves very fine cooking skills (that most wouldn't know). And executive chef of the restaurant Zahir Khan did a wonderful job with the dish. Albeit personal preference takes precedence in so far as food is concerned, overall the menu is interesting and few dishes like gucchi pulao, kurkuri, salmon tikka and bharwan kesari guchhi stand out among the lot. Last but not the least, the meal comes to an end with a paan shot, which tasted remarkably great. Just like a liquid paan, very innovative. Overall, the place has an interesting environment and good food. jigyasachimra@tribunemail.com |
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Appetit Chalo, Chinese ho jaaye! Kandla Nijhowne Chinese cuisine has unanimously been declared the most popular cuisine the world over, sidelining most other flavours. In India we tuck into Chinese food like it belongs here. I agree the grub is Indianised and in ours case, greatly 'Punjabified', but we have learnt to enjoy it nevertheless! It has become an acquired taste, including the heavy dousing of monosodium glutamate, commonly known as ajinomoto. The resulting Chinese food has flavours that hit you like an oncoming truck! Readers, I implore you to try your hand at Chinese food. The real Chinese food, devoid of nonsensical frills and synthetic strong additives. Today I bring some vegetarian dishes that are lesser known or definitely less ordered in restaurants. The next column will carry more on Chinese again to fill up the gaps! For authentic tasting dishes, do not get lazy about cooking a good stock. Slow cook some chopped onions, carrots, celery, cloves and a bay leaf with some salt and peppercorns. The proportion for the first three ingredients is usually 3:2:1, that is, 3 parts onion, 2 of carrots and 1 of celery. Cook the ingredients together with sufficient water in a covered pot for about 45 minutes to an hour. A little more will not hurt! Strain and use as additional liquid in the recipe when required.
100 gm tofu 4-5 mushrooms ½ a medium sized broccoli 9-10 snow peas 4-5 pods garlic 1 stalk celery 2 spring onions 2 tbsp oil plus for frying 2 flowers star anise 2 ½ tbsp cornflour 1 ½ tbsp red chili paste 9-10 szechuan peppers 1 tsp sugar Salt to taste 1 tbsp vinegar 2 cups vegetable stock Method Cut the tofu into even pieces and fry in hot oil till lightly browned. Drain and keep aside. Peel and crush the garlic pods. Slice the mushrooms, spring onions and celery and remove any hard stems from the snow peas and cut the broccoli into florets. Stir ¼ cup of water into the cornflour and keep ready. Heat the oil in a wok or a deep karhai and stir fry the garlic. Next, toss in the celery and broccoli. Fry for a minute, followed by the star anise, mushrooms, snow peas and spring onions. Do not overcook. Add the fried tofu, chili paste, szechuan peppers, vinegar, sugar and salt and most of the vegetable stock. Bring to a gentle simmer, switch off the heat and pour in the cornflour solution. This will ensure that no lumps are formed. Return to heat and cook till the sauce thickens. If needed, add more stock, chili, vinegar or seasoning.
Babycorn and Cashew 3 slices tinned pineapple 200 gm babycorn 1 lotus stem (kamal kakri) 2 tbsp honey ½ -1 tsp pepper 1-2 tbsp red chili paste 2 cup vegetable stock 2 tbsp cornflour Salt to taste 1 tbsp chopped red chili 1 tsp linseed oil Method Peel the onion, cut into quarters and separate into single petals. Slice the babycorn lengthwise and cut pineapple into chunks. Scrape the lotus stem, cut into thick slices, ensuring that the tunnels are very clean. Boil them for 5 minutes in salted water and drain. Mix half the stock with the tomato sauce, honey, soy sauce, pepper, red chili paste and a little salt. Peel garlic and mince finely. Heat the oil in a karhai and fry the halved cashews till brown. Drain. Add garlic to the same oil and toss lightly. Tip in the onion petals followed by the lotus stem, babycorn and pineapple. Add the tomato sauce mixture and cook for 3-4 minutes. Mix the cornflour with the rest of the stock and add to the karhai. Toss in the red chillies and cashews and cook till thick. Taste for seasoning, stir in the linseed oil after removing from heat and serve with boiled rice or noodles.
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Cakewalk
Ever thought gobbling fat laden junk food, biscuits, cakes and other high-sugar could help shed those extra kilos? If not, then here's something you should know-an American professor managed to be leaner, healthier and happier after a 10-week junk-food diet. After eating sponge cakes, biscuits, some raw vegetables and drinking full fat milk and a protein shake every day, Mark Haub, of the Kansas State University, revealed this week that he had lost 12.1kg off his original 91.3kg body weight.After an initial "rough" few days, he reported that he was snoring less and sleeping better. His other health indicators also showed improvements through a lower body mass index, lower cholesterol and blood pressure, he said.Twinkies sponge cake was among the foods Haub enjoyed during his diet.But before lovers of junk food can start finding solace in Haub's experiment, note that he limited his intake to a maximum of 1800 calories a day, exercised heavily throughout the period and took vitamin supplements in addition to 'muscle' protein shakes."I am not recommending or promoting this approach. I am simply in the process of illustrating that foods deemed to wreck diets, cause obesity, lead to diabetes, etc do not - in and of themselves - do that," the Age quoted him as writing on his Facebook profile page after four days and a 3.2 kg loss.Rosemary Stanton, Australia's leading nutritionists, said Haub's experiment proved one thing: "He showed he lost weight because he reduced his calorie intake," said Stanton. Tim Gill, of the University of Sydney, said the experiment follows a global trend to take diets to the extreme but it did not take into account the benefits of good nutrition over a person's lifetime."You can't see that in 10 weeks."What (Haub) is trying to say is that if you don't go over the 1800 calories you won't have any worsening effects. What I'm saying is most people who might try this will go over 1800 calories and in the long term will get ill effects," he added.Here's what Mark Haub ate in a day: - a double espresso - two servings of Hostess Twinkies Golden Sponge Cake - one Centrum Advance Formula 'From A To Zinc' pill - one serving of Little Debbie Star Crunch cookies - a Diet Mr Dew drink - half a serving of Doritos Cool Ranch corn chips - two servings of Kellogg's Corn Pops cereal - a serving of whole milk - half a serving of raw baby carrots - one and a half servings of Duncan Hines Family Style Chewy Fudge brownie - half a serving of Little Debbie Zebra Cake - one serving of Muscle Milk Protein Shake drink - total: 1589 calories — ANI
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Szechuan tofu and vegetables
Honey chili Pineapple with