LUNCH AT IGGY'S, SINGAPORE

As you all know, I do a lot of research before I embark on any trip, especially one that revolves around eating. One of the names that kept popping up while I was researching about restaurants in Singapore was the Iggy's at Hilton Hotel, Orchard Road, Singapore. Iggy's serves European cuisine with a Japanese influence. I was beyond tired when I landed in Singapore since I barely got 2 hours of sleep over the previous night at the airport and airplane. I realised I was staying very close to Iggy's and decided to give it a try for my very first meal in Singapore. Most websites recommend making a reservation at the Iggy's to ensure a table. I also realised if you don't want to splurge on your meals, lunch in restaurants like Iggy's makes a lot of sense. They offer very reasonably priced 4 and 6 course meals for lunch. Meals like these are a steal compared to the dinner prices.

I made a reservation for 1 person and reported on time for my lunch. Its a very formal setting and black is the predominant colour. I was led to a seating area at the back and seated in a corner. I was the first diner at the restaurant. The service is the very attentive and the staff are very knowledgeable and helped me pick the right dishes for different courses. I decided to go for the 4 course meal and made my selections for the various courses.

Before my actual lunch arrived, I was served a Amuse Bouche of Eel mousse with yuzu sauce and caviar, all enveloped in Hickory smoke in a glass dome. The acidity of the yuzu sauce and the creaminess of the mousee along with the smoky flavour made for a very well-rounded dish.

For the first course, I picked a Salad of marinated Salmon with Savoy cabbage and Blood Orange. All the elements of the dish were plated very delicately along with some micro herbs and finally the quick-frozen Blood Orange was sprinkled on top of the salad at the table. It was a very refreshing salad to start the meal with.

For the second course, I had picked Cappellini with tiny shrimps, seaweed and shellfish oil. It was one of the most flavourful pastas I have ever tasted. The tiny shrimps lent crunch to the dish while the seaweed and shellfish brought in subtle and delicate flavours. I liked the idea and flavour of the shell fish oil, I am going to try and make some at home with oil and prawn shells.

For the Main course, I picked Duck Confit with beetroot. I was a tough choice between Venison and Duck and I finally succumbed to the Duck. The Duck Confit was cooked to perfection and it went really well with the beetroot puree that was served along with it. Finally, for dessert, I picked the Spicy Mango. I was so engrossed in my meal that I forgot to click a picture of my dessert. It was a beautiful combination of Kiwi puree, sesame tuille, Meringue, coffee and Mango, all plated up in a very artistic manner. The service at Iggy's was impeccable and the food was even better. Iggy's is definitely on the top of my list of favourite restaurants in Singapore.

GOD'S OWN CUISINE

Malabar cuisine is truly spectacular. Whether Kerala is God's own country or not, its cuisine is truly God's own. I love Malabar cuisine and I get cranky if I don't get my fair share of it every now and then. I plan a trip across the state border at least once a year, to indulge in the delicacies of the neighboring state. Malabar cuisine may not be for everyone. First of all, it requires a certain tolerance to coconut oil. Coconut oil is abundantly used in all the dishes. Coconut oil is to Malayalis what mustard oil is to Bengalis. The seafood and other non-vegetarian dishes stand out from the rest of what the state has to offer and are my favourites.

A visit to Ernakulam/Kochi is incomplete for me without a stop for lunch at the Grand Hotel on M G Road. Its a grand old institution that has been serving scrumptious food to the locals and tourists alike since the mid 1960s. The restaurant at the Grand received a face-lift in mid 2011 and has opened its doors once again to its loyal customers. The restaurant offers North-Indian, Continental, Oriental and Malabar fare but in the last 12 years of my visits to the Grand, I do not remember ordering a single dish outside the Malabar cuisine. Ok, maybe once I ordered caramel custard for my son.

I am also very fond of restaurants in Fort Kochi that cater mostly to the foreign palate. Most restaurant menus in Fort Kochi will feature grilled seafood and a fusion of malabar and continental cuisine. On my recent trip to Fort Kochi I had the opportunity to have dinner at the Old Harbour Hotel which is just across the street from the Chinese fishing nets. We ordered a grilled prawn appetiser served with beetroot chutney & pineapple chutney, Indian-style sauteed crab served with rice and a dish of Prawn Ullarthiyathu wrapped with a fillet of red snapper and steamed. The seafood was fresh and flavourful and menu was definitely designed to cater to the tourists from the far and beyond.

I am personally very fond of the restaurant at the Malabar House on Parade Road which is a small boutique hotel. There is also a Tapas and wine bar in the hotel premises. I did not get the chance to dine at the Malabar House during my recent trip but I clearly remember relishing the grilled seafood platter and the Pork Vindaloo Ravioli from my previous trips.

The other restaurant that I stopped at for dinner in Fort Kochi on the following night was the History Restaurant at the Brunton Boatyard Hotel. The Brunton Boatyard again is not far from the Chinese fishing nets and is situated right by the waterfront. The History restaurant is a tribute to the settlers of Fort Kochi who have called this island home over the centuries. The Chef, Mr.Ajeeth has drawn inspiration from the Brahmins, Syrian Christians, Jews and Portuguese among other settlers who settled to Fort Kochi decades ago.

The limited menu varies on a daily basis and among other dishes are three signature dishes which they claim is unique to the History Restaurant and will not be found in any other restaurants in Fort Kochi. On the night of our dinner, the signature dishes were a slow-cooked First-Class Railway Mutton Curry, Chuttuli Meen - a dish of brackish water fish stuffed with shallots and ginger, grilled and finished in the oven with potatoes and Bristow Camp Potatoes - baby potatoes sauteed with red spinach and spices. The bar menu at the History restaurant was impressive and I spotted some unusual liqueurs among some usual suspects.

RESTAURANTS REVIEW FOR COIMBATORE

Annapoorna is synonymous with the word breakfast. Although there are many outlets round the town, Annapoorna People's Park on Govt Arts College has a comfortable and relaxed ambiance compared to the busy and loud atmosphere of the other outlets. The Vada-Sambhar, Ghee Roast, Rawa Dosa and Poori-masal are local favourites. There is even an executive breakfast available which is like a breakfast-thali with a variety of tiffin items. Round off your breakfast with Annapoorna's south Indian filter coffee which has a serious fan-following in town. (Breakfast for 2 with coffee Rs 125 - 150).

With its white-washed walls and cool air-conditioning, Thats Why On the Go makes for an ideal stop for lunch in the scorching afternoon heat. Whether you are looking for a light lunch or a heavy one, On the Go has something for all (salads, wraps, kebabs, Mediterranean appetisers, biriyanis, rotis, curries, pastas and other continental mains). Dessert at this place is not to be missed. Their Mud Souffle and Ferraro-Rocher cake are a treat for chocolate-lovers. (Meal for 2 Rs1000 - 1250).

Latitude is the coffee shop at the newly opened Taj Vivanta-Surya in Race course. Both buffet and a la carte options are available for dinner. The buffet spread varies everyday and leans more on Indian cuisine with a few continental and Asian dishes . The salad bar is well-stocked with ample greens and vegetables and there is also a live counter for either pastas, dosas or appams. The a la carte menu is large and will not disappoint you. The al fresco seating area is very pleasant in the evenings. (Meal for 2 - Rs.1200 - 1500). For a taste of local flavours head to Juniour kuppanna in Ram Nagar. Kothu Parotta, Chicken Kolumbu, Kal Dosa, Pallipalayam Chicken and Egg Kalakkal are highly recommended. (Meal for 2 - Rs.500)

DON GIOVANNI - PUDUCHERRY

After strenuous exercise and a moderate breakfast we were looking to load up on pizza or pasta calories and Don Giovanni seemed to be the apt choice for lunch. It is situated on the roof top of a very non-descriptive building, on a busy street in Puducherry. The interiors are a mix of traditional Chettiar house-style pillars and red checkered table cloths. The general feeling is very relaxed, in fact the owner (supposedly an Italian chef) seemed very chilled out, walking around in shorts, taking orders and sipping on beer on the side. Wine and beer was available along with the food there.

We ordered some home-made orange drink which was quite refreshing for the Puducherry heat and humidity followed by an appetiser of Crostini with ham and tomatoes. The tomatoes were a mix of sauteed onion, tomatoes and mild herbs. My friend did say it reminded her of a tomato subzi made in her folk's place that was served with chapathis!!

For the main course we ordered a pizza with sun-dried tomatoes, pesto ravioli and Chicken Cacciotore. The pizza was quite good. It seemed to have been baked in a wood-fired oven. The crust was thin and cheese was stringy and of good quality.

The pesto ravioli tasted good but was rather heavy on the cheese. The raviolis were filled with only cheese and then tossed in basil pesto. I wish the filling had some ricotta in it, it would have made the raviolis taste lighter. The pesto was fresh and flavorsome.

The Chicken cacciotore was a stew of chicken with olives, tomatoes and onions. It was a very homely dish with no great airs about it, just the way it was supposed to be. The meat was well cooked and was literally falling off the bones.

The dessert selection did not look very attractive and we were already very satisfied after a good lunch, so we skipped dessert. The owner had this weird habit of walking up to every table and asking his customers how the food was, by just shaking his head and making eye contact. And he would do that more than once during a meal. We found it funny but it may make some customers uncomfortable.

The overall experience was good. For a seasoned traveler who has eaten in many good Italian restaurants, Don Giovanni may come across average. Nevertheless, it is a decent option for a meal in puducherry which is scattered with cafes and restaurants serving spin offs on European cuisines.

DON GIOVANNI,
Italian Restaurant,
Roof top of Hotel Corbelli,
170, Mission Street,
Puducherry.
Ph # 98948 97955

BAKER STREET - PONDICHERRY

I was recently in Pondicherry on a brief weekend trip. Although the purpose of my trip was for other reasons, I had taken my camera along and hoped to click some pictures of food and write a blog post or two. Boy! was I thrilled when I came across this true French bakery by the name, Baker Street! The name may not sound very French but every other aspect of it was definitely French. There were even south Indian native Pondicherry staff conversing in fluent French to their French customers. Thanks to a friend from Coimbatore who had recommended this place!

They had an array of breads that included Baguettes, multi-grain loaves, whole wheat loaves and dinner rolls. The pastries included butter croissants, almond croissants, pain au chocolate and pain au raisin. The breads and pastries looked as authentic as it would in any bakery in the streets of Paris. I tasted the butter croissant and the almond croissant and I must say that its the best I have tasted in India and would come really close to the Parisian ones.

There was also a variety of sweet pastries that included strawberry tart, almond tart, chocolate tart, chocolate mousse, brownies, cheesecake, mille feuille, cookies, meringues and macaroons.

To top all this off, the Baker street bakery is also a great option for lunch or dinner. They had a range of healthy and mouth watering salads. There was also a buffet pasta counter where you could choose from a variety of pastas and sauces.

The pizzas, savoury quiches, grilled sandwiches and croque monsieurs looked very tempting indeed.


There was also a separate section with counters full of gourmet chocolates and special edible gifts for Valentine's day.

The Baker street looked impressive and the pastries and bread from there tasted very French and authentic. The Manager at the bakery was very helpful and was full of information. Now we all know where to stop to pick up authentic French baked goodies on our next trip to Pondicherry.

BAKER STREET,
123, BUSSY STREET,
PUDUCHERRY - 605001.
PH # 0413-6458888
www.baker-street.in
(at the time of writing, there was a problem loading the website)

MYVILI - A HIGHWAY FOOD DESTINATION

You can always make big plans, plan ahead and plan all the details but when it comes to executing the plan, a million hurdles seem to spring up and foil the plan. That is exactly what happened to me when I planned to visit a local food destination by the name U M P Mess, close to Kunnathur(near Tirupur, Tamil Nadu). But if you are a true foodie and totally hungry, you come up with a new plan at that moment and execute it right away. And this is how I happened to eat lunch at MYVILI RESTAURANT, last weekend. And I did not leave the place disappointed.

MYVILI is a small shack-style restaurant on the highway that connects Perumanallur to Avinashi on NH47. It is about 1km from Perumanallur towards Avinashi. There are big colourful boards that scream out the name and presence of this place to the travelers on the highway.

It is run by a husband and wife duo who cook and serve the food themselves. On arrival, they seat the customers and explain how the system works in their restaurant. They announce very proudly that the all the food there is cooked home-style, by themselves and there are no preservatives or additives in the food. They are open only for lunch on all seven days of the week. Lunch per person costs Rs.230/- which includes limited servings of the starters, juice, banana, a bottle of mineral water, dessert and unlimited servings of white rice, curries, rasams.

First items to be served on the banana leaf are salt, banana and a Gulab Jamun. Followed by Mutton Biriyani accompanied with Raita, Mutton Varuval, Chicken Varuval, Egg Masal, Mutton bone Varuval and Goat's blood Poriyal. All the dishes tasted very good but a tad bit on the spicy side for me.

MUTTON BIRIYANI WITH EGG MASAL, MUTTON BONE VARUVAL AND BLOOD PORIYAL IN THE BACKGROUND

The Biriyani course is followed by white rice with the Chicken Sindhamani. This dish is made with country chicken, not broiler chicken. And the use of country chicken seems to add a special flavour to the dish. It was a dry and oily dish (no gravy) and was my favourite dish there. Followed by this, you get unlimited access to white rice and the different curries and rasams.

MUTTON VARUVAL AND CHICKEN VARUVAL

I couldn't eat beyond white rice and Chicken Sindhamani. The hosts insisted on us trying out the curries and rasams but we were quite stuffed and had absolutely no intention to do so. We were finally served a refreshing cup of lemon and pineapple juice with a hint of cardamom.

It was a very tasty and homely experience. It felt like you were eating in someone's home. I would definitely drive back to Myvili for a scrumptious lunch. A meaty spread on a banana leaf served home-style is something I can't resist for too long!

MYVILI RESTAURANT ON NH 47,
Contact - Mr. Sadhanandham - 97154 55015

PEKING DUCK FOR THE HOME COOK

I was personally very surprised when my husband first suggested that I should try cooking Peking duck at home. I assumed it was a very lengthy and laborious process. He took the effort to locate a couple of doable recipes from the internet and handed me the printouts. The trickiest part for me was to find the duck!!!! The first couple of times, the ducks were not big enough. After all the effort that goes in to make the duck, there was very little skin and meat for us to eat.

So here is a step by step procedure to making Peking duck at home. I looked up a couple of recipes online and altered them according to the size of ducks I had and the time available.

Recipe:

2 ducks of weight 2 kgs (live weight)

Basting sauce:

10 tbsp hot water
1.5 tsp corn flour
2 tsp soy sauce
1 tsp Rice vinegar
1.5 tbsp sugar

Mix all of the above and thicken it on a stove just for a few seconds. Keep aside

To Serve:

30 pieces Chinese pancakes
1 cucumber, cut into 5 cm strips
1 bunch spring onion, cut into 5 cm strips
Hoisin sauce
Sugar, optional


Method:

Clean and wash the ducks thoroughly. In a large pot, take about 30 cups of water (approximately) and bring to a roaring boil. Put off the flame and dunk the ducks in for a minute. Make sure that the entire birds are submerged in water. After a minute, drain and remove the ducks from the pot and keep aside. Bring the water to a boil and repeat the procedure for 4 more times.

Make an arrangement to tie the ducks up in an airy room. Tie the ducks up for atleast 5 - 6 hours before baking it in an oven. Place a container right below the ducks to collect all the dripping liquid (you will not need this later). After every hour, baste the ducks with the basting sauce using a brush.

Heat the oven to 200C. Place the ducks on a wire rack placed in a roasting pan without touching each other. Bake the ducks at 200C for 10 minutes with the breast-side up. Now turn the ducks over to the back-side and bake for another 10 minutes at 200C. Lower the temperature to 170C and bake for about 45 minutes. After 45 minutes, increase the temperature to 200C and bake each side for about 5 minutes each. Keep a close eye on the ducks during the last 10 minutes of baking as it can get burnt depending on the performance of different ovens.

Remove the ducks from the oven, it should be deep golden brown in colour. Allow the ducks to rest for atleast 15 minutes before carving. Serve with all the recommended ingredients.

Recipe for the Pancakes:

1.5 cups plain flour
salt to taste
Boiling hot water, as required
2 tbsp sesame oil

Mix the salt along with the plain flour. Add enough boiling hot water to form a firm dough. Place the dough in a bowl, cover the bowl with cling film and allow the dough to rest for about half hour. Divide the dough into 30 equal-sized balls.

Roll out 2 balls at a time in to 5cm circles. Brush sesame oil on one of the circles. Place the second circle on top of the sesame oil brushed surface of the first circle. Roll out the sandwiched dough in to 10-12cm circles. Place it on a hot pan and cook both sides until light brown in colour. Remove from the pan and allow it to rest for 2 minutes. Now you should be able to peel away the pancakes from each other. The sesame oil keeps the two different dough balls from sticking to each other. After cooking on the pan, you will be getting 2 pancakes at a time.

Finally, stack all the pancakes, cover with aluminum foil and steam for about 10 minutes. This method will provide thin and soft pancakes to accompany the Peking Duck.