BY RAMNATH N PAI RAIKAR Malaysia, described as the enchanting ‘Slice of Asia’, with its colourful potpourri of races and culture offers profusion of mouth-watering delicacies.
Manuel Terron is the leading voice of Australian bartending,
a seasoned professional who has created award winning drinks and tended bars in Barcelona and New York. Recently he was at Peace Club of the Park Hotel, giving a taste of his exotic drinks to Goans. NT BUZZ catches up ‘Midori’ global brand ambassador, who gives
a few tips to young
Goan bartenders
By Poorvi Sardar | NT BUZZ
An elaborate 20 year experience of bartending at prestigious venues renders you as one of the top bartenders in the present times. What kind of training did you undergo to achieve such great heights?
Seventh meeting in the year and the Goan Culinary Club’s quest is still to research long forgotten recipes. And while we have been focusing on mostly Portuguese Goan and Christian Goan preparations, the Casa Sarita at the Park Hyatt Goa has taken on the challenge of showcasing Hindu Goan preparations.
By Yogi Ashwini Modern “healthy” diet often excludes oil as it component, but the oldest science of life, Ayurveda propounds that oil is essential for a healthy body.
How many of us have had the liberty to taste those lost and forgotten delicacies, which have been on our culinary table courtesy, the 450 years of Portuguese.
World Food Day, celebrated globally on October 16, brings to fore issues related to our own ‘xetcamoti’ and the state of agriculture in Goa today. The Food and Agriculture Organisation [FAO of UN] theme for World Food Day 2012 is “Agricultural cooperatives – key to feeding the world.”
Everyone strives to be different in the kitchen. And all it takes is a bit of creativity. Cakes too can be innovative and unusual. It is the design, choice of ingredients, method of cooking and presentation that can make all the difference. In fact of late, people seek offbeat cakes rather than run-of-the mill stuff.
Kebabs were initially relished by nomads in Turkey and Nawabs in India, but today are every gourmet’s delight. No Indian meal is complete without a platter of kebabs.
I know lots of people for whom - a hearty stew is their comfort food. Mine too. Can happily skip a meal and relish an aromatic stew with meat, vegetables, potatoes and onions instead.
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