The month goes rolling by fast!

Showed today on Aaj Takchannel an intriguing recipe of Rainbow Rice. Had the shoot yesterday in my office studio kitchen and I had a rather rushed day. Came back on late night 21st from Korea, then this shoot the following morning, and straight after rushed to Powai as I had a speaking engagement for IRF Consumer Insights. The topic was “Understanding the Urban Middle Class Indian Housewife.” Soon after, came back to office as there were some meetings and interviews lined up!
Rainbow Rice
After all this, was present at the Bombay Exhibition Centre, today, for the Times Hospitality Expo 2011 to inaugurate the event with other renowned celebrities like Mr. Chaggan Bujbal (Maharashtra Tourism Development Corporation), Mr. Anil Deshmukh (Food and Civil Minister), Mr. Ajay Chopra (Master Chef, TV Celebrity Chef), Ms. Tarla Dalal (food critic), Abhijeet MukherjeE (VP Taj Luxury Properties, all over India), Mr. Vithal Kamath (Orchid Group/Kamath Group). The star attraction for this show was the demonstration and seminar by WICA association.
At the Times Hospitality Expo 2011 with other delegates
Going to Amritsar on Saturday, the 24th, to attend the two day HRANI Convention where I’ll be joined by some other delegates like Mr. Suresh Kumar (CEO, Fortune Park Hotels, ITC Group), Mr. Patu Keswani (CMD, Lemon Tree Hotels), Mr. Samir Kuckreja (CEO&MD Nirula’s; President, National Restaurant Association of India, NRAI), Mr. Vikram Bakshi (MD, McDonald’s, India) and the likes. For the session “F&B forms an important part of hotel revenue”, some points that I will be speaking about will be:
How to drive profits from F&B?
Should hotels outsource the F&B?
Would it be an advantage for 1-3 star hotels to allow delivery of food to rooms rather than investing in their own kitchen in restaurants?
Again, Day 2 will begin with a heritage walk through the old city of Amritsar visiting the Jalianwala Bagh and Golden Temple followed by the rest of the presentations and finally wrapping up with a cocktail lunch and a tour to Wagah Border. Quite an interesting trip, I must say!
Mid next week is my session in Hyderabad with the Billion Hearts Beating (BHB) Foundation to mark the World Heart Day. On 29th in Chennai for one more event related to the BHB activities.
As this month folds up, we will be planning another shooting schedule for Sanjeev Kapoor’s Kitchen on FoodFood. October is the month of launches: new look http://www.sanjeevkapoor.com and an all new Hindi http://www.sanjeevkapoor.com
Giving you all a taste of authentic Amritsari khana with…

Till I write again
Sanjeev Kapoor.

Joy of Halwa

As a North Indian, I can say I have grown up eating halwapuri halwa is a special breakfast combination in Punjab and Delhi! The Golden Temple in Amritsar has the Kadaprasad which is a rich version of halwa…then of course we have the suji halwa which takes the name of sheera in some states. But what I was totally thrilled with is the Lakshwadeep Halwa I picked up in Kottayam this weekend. I have tasted Kerala’s most famous traditional banana halwa – firm, nutty and quite dark in colour (frankly, its black!) but is appetising in looks! I picked up not only banana halwa for family, friends and colleagues but also the more contemporary pineapple halwa and my discovery Lakshwadeep Halwa. It comes in little banana leaf parcels all tied up with twine.

First you have to untie the twine. And yes, the more interested ones had a good whiff of the parcel before opening it…the contents are soft and dark and in a ball shape…the first bite says coconut, coconut all the way and the second bite gives signals of something sweet (maybe jaggery or dates, dates it is ) and then the third bite onwards you get the ginger taste. By this time, the taste buds are completely satiated with the fruity flavours and one starts to fill up on it. Lovely but best to have only one half of it!

My chat here is slowly going to take you to the fact that one should really try out new things and also to savour the taste and then come to a conclusion about your liking or dislike for it. In fact, I love to create new recipes and this is what most of us crave for all the time…something new to keep the taste buds revved up. If one enjoys new flavours then life will take you onto a fast track of gastronomic discoveries.

So lets give you something new to start the week…no more Monday blues!

Soya Granule Lasagne
Chicken and Spinach Pizza
Corn and Coriander Rice

Till I write again
Sanjeev Kapoor.