This traditional Russian soup is known to have existed as far back as the 15th century, when it was called ‘kalya’. Today, famous with the name Rassolnik, the authentic Russian dish is prepared mainly with veal and lamb kidneys (or pork and beef kidneys), pearl barley, sorrel leaves and some pickled cucumbers! Yes, you heard it right. A ‘pickle soup’ it is!
No matter how bizarre it may sound, but this bribing Slavic blend is definitely a bowl of happiness. Rassolnik or rassoljnik, as it is known, varies from family to family and region to region. Some include barley and potatoes and is so thick, a spoon can stand up in it. Others make it with prime cuts of meat instead of offal.
Despite of all the variations, the belief behind the recipe stays common, i.e. it is the one of the easiest and surest way of curing hangovers! This is due to the fact that this savory soup helps the body to hold water and counteract the dehydration produced by over-imbibing, which causes hangovers.
No, this isn’t your traditional glass of tequila and fruit juice cocktail that you sip casually on a usual Friday evening. Doug Laming’s Margarita is definitely much more interesting than that! As suggested by the name, this cocktail was introduced by Molecular Mixologist, Doug Laming at his experimental lab i.e. Rabbit Hole Bar & Dining, Sydney.
Laming uses ‘Cointreau Caviar Spherification’ to create spheres of Tequila, Cointreau and syrup, which results in little ‘pearls’ of alcohol that burst in the mouth! While the glass is only there for decoration, to actually consume this margarita, one has to lift up the salt rimmed lime and eat the pink finger lime and the two types of the caviar pearls. One contains a Souza Gold tequila and sugar syrup and the other contains Cointreau. Basically, you eat these and lick the salted lime. It’s a margarita unlike any other kind that you may have had.
Originated from Serbia, Pule cheese is made exclusively from the milk of Balkan donkeys. A characteristic feature of Serbian cuisine, Pule is not only extremely rare but also the most expensive cheese in the world. This exotic delicacy would cost you a whopping $576 for a pound!
It takes 25 liters of donkey milk to produce just one kilogram of this white & crumbly smoked cheese. These donkeys are given the very best grass to eat and live as free rein as they can, living in the wilds of Serbia, they are farmed, milked and that results in this Serbian food-treasure!
It is, well, exactly as luxurious as it sounds: Breakfast served with champagne or sparkling wine and fruit juice, usually orange and/or peach.
This special treat is generally reserved for special occasions such as an Anniversary, Mother’s Day or a holiday. High-end hotels and vacation resorts often serve champagne breakfasts served in three elegant courses: bread, cake and fruit, followed by the main course, and finally, coffee, cheese and biscuits.
To give you a clearer idea, here’s the romantic champagne breakfast menu at the Governor’s Suitein Hartness House, an Inn in Vermont, USA.
Ice-chilled Champagne in a bucket with two crystal flutes;
Freshly-squeezed Orange or Carrot-Apple Juice;
Freshly baked Crumb-topped Blueberry muffins
and Orange marmalade;
Strawberries with Framboise Creme Parfait;
Your choice of: Smoked Salmon and Green Onion Omelet, or Almond and Graham Crusted French Toast; or Governor’s Eggs Benedict
French Press Columbian Coffee with Cream
Decorated with a beautiful silk Rosebud in Vase and newspaper
This indulgence for two can be yours for an extra $75 USD!
Confession: We haven’t been to Cambodia yet. But we’d love to go. If you have been to that fascinating land, we’d love to hear your travel tales. Write to us on firstname.lastname@example.org, and we’ll take it forward.
For now, let’s talk about “Cambodian cheese” that isn’t really a cheese!
It’s actually fermented fish paste, with a cheese-like texture, salty taste and distinct odour. Wrapped in banana leaves and served with hot rice, the “cheese” may look appetising, but that smell isn’t for everyone! Incidentally, it’s called prahok in Cambodia.
Wikipedia: “Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. They can be crushed underfoot, like wine grapes, or processed by machine. After the fish is crushed, it is left in the sun for a full day, then salted.”
The smell of prahok has been described as “stomach turning” and “like your brother’s socks.” If you still want to try it:
3 more things you must know about Prahok:
It’s always eaten fried or steamed, never raw: for fear of spoilage.
Along the way, hunger pangs hit. Hard. And since I was in Italy, the fragrance of herbs and the aroma of baked bread was everywhere. Honestly, I could hardly wait to drop my bags at the hotel and get back on the streets for a bite.
Strung along a pipe-thin lane, I spotted a string of eateries that promised big meals at incredible deals. Smiling restaurant staff stood outside their outlets, handing out colourful pamphlets that promised a free drink with pizza and seemingly endless menus.
And regretted it minutes later. The pizza was cold and leathery, with about 3 olives that tasted as if they had been glued atop the bread a month ago. Sure, it cost me “just 4 euros” for pizza and coke, but I would rather have spent a few bucks more to get a better bite.
I am sure the giant plastic chef standing outside the restaurant, holding that huge menu card, giggled a little when I walked in.
Moral of the story: do your research when you are going to Florence. Read helpful advice such as this. And this.
On The Menu: Assorted Vegetable Dim Sums, Assorted Chicken Lamb & Prawn Dim Sums, Tiger Prawn with Teriyaki & Egg Roll Yolk Sauce, Mushrooms Yakitori, Claypot Vegetables with Tofu & Rice.
The Experience: Perched on the third floor of Ambience Mall Vasant Kunj, Kylin Sky Bar has an exclusive approach. In accordance with the oriental theme of the restaurant, the interiors exude art and sophistication. With back lit walls and lovely dim lighting, the space makes for a warm and cozy setting.
My friend and I chose to take our place in the sought-after terrace area of Kylin Sky Bar to figure out what sets it apart from other terraces in the NCR.
We were escorted to a table adjacent to the beautiful gazebo that makes for an exclusive gathering space for a group of friends, family and coworkers. The courteous staff helped us decide a diverse menu for the evening so we could try an assortment of their delicacies.
While we waited for our starters of veg and non veg assorted Dim Sums to be served, the bar in-charge stirred up special drinks for us. The cocktails, a Cucumber Martini and a fruity Cosmopolitan were served with a twist of basil, which made them delectable without being too sweet.
We started our gastronomical trip with the delicately wrapped Dim Sums that were served at the perfect temperature. Veg Dim Sums were carefully steamed with a variety of corn, spinach and black mushroom fillings with ginger lending a subtle flavor to each.
The Kylin Siew Mai open Dim Sums are a surprise treat. The non veg Dim Sums were wrapped with stuffing of chicken, lamb and prawns. While the lamb and prawn stuffing was well cooked, the chicken was carefully kept slightly chewy, much to my friend’s liking. Priced at Rs. 575 for veg, Rs. 675 for chicken and Rs. 695 for prawns, the Dim Sums are value for taste and money.
Next we tried Tiger Prawn with Teriyaki & Egg Roll Yolk Sauce and Mushrooms Yakitori as recommended by the chef himself. The well grilled and seasoned prawns dominated the meal with a strong flavour of the Teriyaki sauce that makes it a must try for seafood lovers. The mushrooms on the other hand were grilled tender and juicy. At Rs. 695 for prawns and Rs. 345 for veg, the Yakitori range is a mouth watering delight that cannot be missed.
The main course ended with a serving each of a bowl meal of Bang Bang Angry Chicken and vegetables with tofu and rice that are cooked and served in a claypot. The chicken is tender and just as spicy as the menu describes it; definitely not for the faint-hearted. For Rs. 795 it is a fulfilling meal in itself. The vegetables and rice on the other hand are infused with oriental herbs and the subtle influence of the clay. Priced at Rs. 795, it is a gastronomical treat.
Kylin boasts of innovative tongue-tantalising desserts such as Fried Chocolate and Fried Ice Cream along with the traditional Chocolate Fondue that delightfully satiates the sweet tooth.
The Verdict: The soothing ambience, classic meets commercial mash ups, smiling and efficient staff and service make Kylin a worthwhile experience. Exuding warmth, it is an apt choice for a romantic meal or a family get together alike.
“When we leapt off our rickshaw (10 Rs. per head from the Karjat naka) at the turn for Kalote on the Mumbai-Pune highway, our expectations were quite moderate. We just wanted to find a relatively less crowded lake among the many that dot the Western Ghats during monsoon. Only, there was more in store.
As we followed two headloading village women and a mildly inebriated old man on a short uphill walk, Kalote village slowly revealed itself to us – an almost-still settlement around a lake circled by lush hills and howling wind.
My friend and I exchanged a look that said, this is not a scene, it’s a place. We were here to celebrate our
birthday, which falls on the same day. The whole thing felt symbolic in the way that it was just another day in this place. This place was itself everyday of its life. It just stayed there being this way. Anyway, our little ‘getaway’ had begun well.
A private property sat on an island in the lake. A couple of understated resorts, followed by a small village and a ‘dabdaba’ up ahead. The rest was all open spaces.
At the first resort, the lady (hands covered with flour) told us she had no rooms. Having had only ussal pav and chai at Karjat for breakfast, we were famished. At the next resort, Mrs. Khan sat on a swing, breaking coriander. She offered us a ‘package’ of Rs 1500 per head per day, with three meals. When we tried to bargain, she said, “the food is excellent” so matter of factly without as much as looking up from her dhaniya that I believed her. And good that I did. The food, simple and sumptuous, is just by the way in a place like this.
There’s a lot to do in Kalote – walk around, look around, walk around, laze around and look at the lake. You can’t go into it for a swim because that’s where the drinking water for the village comes from. ‘Dabdaba’ is the Marathi word for waterfall, and it’s your free, natural spa! The best part was walking barefoot to and into the waterfall and then becoming one of the rocks.
Well, that’s what we did for a day and a half. So good.
Even the highway feels like a different place in the monsoon. Especially when you’re in a rickshaw back into town and you know the air is going to smell its familiar smoky texture soon.
For Driving directions:
Use google maps to search for <18°52’4″N 73°17’3″E >”
Just a few minutes out of Belfast airport, and you have a fiesta of Irish treats laid out for you. Rhubarb pie with homemade ice-cream, to begin with. At a pretty tucked-away place that overlooks the endless sea, and doubles as a local nursery. Called Harrisons, quite simply. That pie. It alone is worth a trip to Northern Ireland. The rhubarb is nice and tart, and the pie crust is perfectly crisp. And the ice-cream, it tastes like the cow was milked a few minutes ago and the hens just laid their eggs and all of it was churned quickly together and frozen swiftly up to create this fresh, fantastic dream in cream. Sorry, it’s easy to get carried away when you’re reminiscing about a treat so delicious. Many days after I arrived back in India and Googled it, I was blown away by the story of Harrison’s! It is owned by a family that lives on 90 lush acres of land. The location is called Ards Peninsula, one of Northern Ireland’s most picturesque locations. (But then, I was there for nearly a week and did not see one spot that would not qualify as that! All of Ireland, Northern or not, is an ode to natural beauty.) And I am not the only one determined to go back for that ice cream. Apparently, 30 per cent of its customers drive more than an hour to come and eat at Harrisons. I suspect that statistic will quickly crawl upward soon. I have to admit I wolfed down the entire pie and ice-cream, and those calories were worth lunch and dinner both. And I was too hungry to take photos of the treat! Shubhra Krishan