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 Then, just like valediction from a close friend, there's always a sense of withdrawn melancholy when its all over ..We wait for another twelve months to fly by ..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.   

Scotland...will return soon

Scotland...Must say the first impression lacked spectacle. Slowly the cities and towns melted away and the magnificent panorama emerged as if out of Narnia's secret door. I must admit my tired eyes after eighteen hours behind the wheels stopped in awe.Scotland is all about visuals.The beauty around reminded me of the serenity of the Himalayan ranges where the teeming millions of India have not reached as yet.The majestic lochs with deep blue water. The towering hills staring down at you.Questions raced through my mind. Who lived here? How were their lives? How was community in these vast wilderness.What secret do these Lochs hold? I found the local Scots in the highlands quite secretive about their great local produce. Nobody knew where to find local langoustines when the neighbourhood restaurant by the loch is selling them by dozens! Somebody must know! Maybe I need more trips to this part of the world....

Magic,mystery and marriage in Mumbai

Mumbai never ceases to surprise you. It is an incessant explosion of humanity in all its magnificence. The glittering shopping malls loaded with leading brands stand next to the centuries old bazaars of street hawkers selling their myriad merchandise.I had the privilege of being invited to a South Indian wedding this time. Regional Indian colours and flavours are showcased the best in weddings. Electrifying ambiance and moreover feasts conjured up for Gods .

The Ambrette Restaurant

The Ambrette Restaurant

5000 years of culinary history in a 300 Grams Jar

I have toyed with the idea of marinades for a long time. "Vasudhaiwa kutumbakam" Sanskrit: the whole world is one family...My mum used to teach us a children. The fragmented world we live in today with its complexities of beliefs , customs and traditions baffles me sometimes. After all there are certain things which people do irrespective of boundaries and identities. Cooking and enjoying good food is undeniably a major one. How amazing will it be if households in the West use Eastern cooking techniques and households in the East use Western techniques. I feel it will definitely bridge the gap and give us a much better understanding of each other. If I can I would encourage warring nations to hold food festivals showcasing each others cuisines. Israelites and Palestinians, the Koreans countries, Indians and Pakistanis...the list goes on. If nothing it will help bring misunderstood and divided people together. Feasting together is the greatest form of bonding.

Art ,Action and Drama in our kitchen

Coming back to my Saturday kitchen was very interesting. After all these years it has become like a second skin for me. I live on the excitement,the high adrenaline and the action.Those who do adventure sports such as wild river rafting or sky diving would understand what I mean. The calm and peace gathered in the short break to India flew off like pigeons after a gunshot! I was back to my primal state. There were new chefs to be trained and hungry customers to be fed.Service in those peak hours take you to a different level of concentration . It brings the best and worst out of the team. Its fine art created amidst heat, sweat and blood . The pain of anticipation in your guts when order tickets are piling up and plates are getting stacked are second to none. Your senses are open and you are drunk with passion. The sweat on the brows and the aching backs stand witness to our toil. The joy of seeing a finished plate and the thought of your art being appreciated is also second to none. My chefs say that working shifts with me is baptism in fire. You are either this side or that side and mediocrity is not an answer. I wish somehow our customers understand what it takes to create what they are enjoying on their plates. It will enhance the dining experience even further!

Culinary rendezvous in India.

The most memorable destination amongst all in my culinary rendezvous this time was the South Indian City of Hyderabad. It is the I.T hub of South Eastern India and also a mecca for food lovers. I was impressed by the depth and intricacy of flavours and spicing in Hyderabadi cuisine. I had heard a lot about the famous Hyderabadi Biryani. Now was the time to experience it. The scale of production of this delicacy in this city is astronomical. Its something that is seen to be believed. The Biriyani restaurant was almost like a mini food festival! In fact encouraged by my Biriyani adventures, I did something even more radical. I went for a late night food foraging session with some local friends! We got up at four in the morning and visited the old cities’s famous eateries. It was as if time stood still there amongst the imposing and impressive Turkic and Mughal architecture. I felt as if I was transported back 500 years to times of Qutub Shah the founder of the city . All around me were people relishing offal of animals at dawn just before sunrise. I must admit I was impressed and intimidated at the same time. My hosts ordered tongue and sheen followed by kidneys and brain! And all this was being lapped up with thick Hyderabadi bread.We ended the meal with some warm saffron tea...A great aphrodisiac...

I am carrying the spirit of the regal Hyderabadi Biryani back to Margate. Wouldnt it be simply amazing to set up street side eateries with people enjoying warm exotic delicacies!

Foraging for herbs,spices and inspiration in India

It is time to get inspired. My travels are most of the time culinary adventures into the hinterland of exotic cuisine. This time I am foraging for two mysterious flavours. “Black stone flower” and Cubebs pepper”. Both spices are rare and unknown to most connoisseurs today. I have come across them now and then being used by traditional chefs throughout India.My hunt for these rare herbs will take me from the bustling western coast of Maharastra to the serene and quite foothills of the Himalayas.

Black Stone Flower" is a rare dried flower. It has a strong woody aroma and flavor and resembles lichens.Cubeb (Piper cubeba), or tailed pepper, is a plant cultivated for its fruit and essential oils. Cubeb came to Europe via India through the trade with the Arabs.In Europe, cubeb was one of the valuable spices during the Middle Ages. It was ground as a seasoning for meat or used in sauces.