Blood Bricks!!!

Its an ever-changing world which shocks, surprises and stirs our souls at the same time. We humans are taking giant leaps in commerce and development while being aloof of the plight of some of our own at the same time. Its as if we cannot hear the cries or see the pain. India is building its power houses with the blood of these brick kiln workers from Odisha. Its a sight of slavery and destitute. I urge those who cannot visualise it to sit in a time capsule and go back to the time of Pharaohs building the pyramids using slaves!

Why not strike a  balance between profits and humanity? Why not stop and create a more human world? Britain has set up a National Contact Point for alleged abuses and this year made changes to its Companies Act to require companies to include human rights issues in their annual reports, from 1 October. British companies operating in India must abstain from staining their hands by investigating due diligence and human rights violations in the supply chain.

These humans need a little nudging from all of us.. A nudge to get up and refuse to be exploited...    

This Christmas...

Christmas is almost here. I feel life slows down and  takes a break during Christmas. I find it the most unique here in The United Kingdom. The Christmas season is like a visit by a very beloved friend. It keeps us waiting  with  joyous anticipation which grows incessantly as the season gets nearer. The whole feeling is strangely romantic. Then, just like valediction from a close friend, there's always a sense of withdrawn melancholy when its all over ..We wait for another twelve months to fly by .. and it does...as if it was all just yesterday...

This Christmas , we will slow down again. Take stock of our loved ones, miss those who are not here with us and welcome the new comers into our families.. Make resolutions for the new year, eat, drink and hang up our boots even if its just for the moment.

On the other side of our planet , joined to us with the invisible thread of humanity, people will be struggling. As the shock of the devastation evaporates, the frail children, men and women will be busy putting their nests together. While we will be thinking of roast dinners and parties,they will be worrying about shelter and survival.Lets stop and share the spirit of Christmas this year with the people of Philippines. Lets make this season extra special. Lets be mindful of food wastage and give away what we don't need or use. Its one earth and we are one people...

Flavours of Syria..

 

Syrian red lentil soup...

 

Flavours of Syria is a humble effort from our team to contribute to the huge humanitarian crisis in the region. Food habits of a race is always a true reflection of the cultural splendour of a region. Syria is a classic illustration. The diffusion of Kurdish, Arabic, Armenian and Christian cultures has produced an astounding and diverse cuisine. My research into Syrian dishes was an eye-opener to the fact that minus the tags of ethnicity, beliefs, colour and origin..we humans are so similar. The urge to live, dine and feast is inherent to our genetic make up.

 

We have tried  to create some classic Syrian dishes such as "Makdous-pickled stuffed eggplant in olive oil", "Sharhat mtfay -  Lemon garlic thin steaks" and "Roz Bhaleeb-Syrian rice pudding" as apart of our flavours of Syria menu.

 

Should the world take military action against Syria? I do not know. All I have learnt is that "two wrongs do not make a right". Will never do. There has to be another way other than violence and bloodshed.

 

My heart goes out to the people of Syria.    

Here comes winter....

I feel that the pace of our lives actually slows down in winter. They say the British summer is great...vibrant,alive and full of energy. I feel British winter is equally special. The warm aromas from a rumbling fire,the short days and quiet inspiring evenings full of anticipation..I enjoy every bit of it. My early years in London were hectic and fast paced . Every moment was spent learning the ways of a new life in a new country.Now I have little more time at hand to slow down and watch the world around me...With winter come those special ingredients we cant wait to get our hands on... The Ambrette winter menu will feature Kentish Partridge and a warm and aromatic stew of Sussex beef. 

Success is counted sweetest...

 I always remember a poem by Emily Dickinson learnt years back as a child. It is one of those jewels of English poetry which never leave you.

"Success is counted sweetest

By those who ne'er succeed.

To comprehend a nectar

Requires sorest need"

There is something very exhilarating about competitions. The rush of adrenaline , the nervous calm just before the results ...Its all a part and parcel of the whole experience. It was incredibly inspiring and encouraging to see dedication and hard work rewarded and recognised at esteemed forums such as the food and wine academy. Our society is  obsessed with the appeal of chefs as beacons of culinary brilliance and hardworking managers and front of house members are often overlooked as unsung heroes. We at the Ambrette are addicted to competing and look forward to the next national challenge.Lets play on....  



Little austerities in the kitchen...

 "David Cameron stands by 'lowest' energy tariff vow....." http://www.bbc.co.uk/news/uk-19986929
The honourable prime minister is seeking  to clear up confusions in the energy policy of the government. Here is a simple equipment which makes a massive difference to the gas bills or electric consumption in case of electric cookers. Its the simple pressure cooker.The gadget is something I have grown up with. As a teenager,the familiar noise of a pressure cooker whistle means dinner is not long. Its mostly followed by the dreamy aromas of sweet smelling spices. It has always been the secret weapon in my mother's kitchen. Also it adds to the home austerity measures as no matter  how cheap the cut is , a pressure cooker will reduce it to cotton wool. Moreover, aromas and nutrients are all tightly locked inside. It seems "ye olde pressure cooker " is heading back to our kitchens.

The journey so far...

The Ambrette at Rye has made it into the Michelin guide. It all just seems like yesterday. New site, new kitchen and the nervous feeling of starting a new restaurant.The endless food trials, new guests in a new area , new relationships all seem to have faded into memory. The last nine months have been the fastest nine months ever. Nontheless,they have been very interesting. Its time to pause and look at some core values we started with. Do the Ambrettes still say "we care"? Do we still have the special place in the heart of our guests? A short stint with a television production company working for channel four recently was fun and interesting.The world of reality television is a parallel world with its own secrets and surprises lurking at every corner.