Foodie list :-)

World's 50 best restaurants list released....
Danish cuisine reigns supreme, according to some of the planet's most prominent eaters. .....I though only Danish pastries were famous...

1) Noma (Copenhagen, Denmark)
2) El Bulli (Roses, Spain)
3) The Fat Duck (Bray, England)
4) El Celler de Can Roca (Girona, Spain)
5) Mugaritz (Errenteria, Spain)
6) Osteria Francescana (Modena, Italy)
7) Alinea (Chicago, Illinois)
8) Daniel (New York)
9) Arzak (San Sebastián, Spain)
10) Per Se (New York)
11) Le Chateaubriand (Paris, France)
12) La Colombe (Cape Town, South Africa)
13) Pierre Gagnaire (Paris, France)
14) L'Hotel de Ville - Philippe Rochat (Crissier, Switzerland)
15) Le Bernardin (New York)
16) L'Astrance (Paris, France)
17) Hof Van Cleve (Kruishoutem, Belgium)
18) D.O.M. (São Paolo, Brazil)
19) Oud Sluis (Sluis, Netherlands)
20) Le Calandre (Rubano, Italy)
21) Steirereck (Vienna, Austria)
22) Vendôme (Bergisch Gladbach, Germany)
23) Chef Dominique (Helsinki, Finland)
24) Les Créations de Narisawa (Tokyo, Japan)
25) Mathias Dahlgren (Stockholm, Sweden)
26) Momofuku Ssäm Bar (New York)
27) Quay Restaurant (Sydney, Australia)
28) Iggy's (Singapore)
29) L'Atelier de Joel Robuchon (Paris, France)
30) Schloss Schauenstein (Fürstenau, Switzerland)
31) Le Quartier Français (Franschhoek, South Africa)
32) The French Laundry (Yountville, California)
33) Martin Berasategui (Lasarte-oria, Spain)
34) Aqua (Bath, England)
35) Combal Zero (Rivoli, Italy)
36) Dal Pescatore (Mantova, Italy)
37) De Librije (Zwolle, Netherlands)
38) Tetsuya's (Sydney, Australia)
39) Jaan Par Andre (Singapore)
40) Il Canto (Siena, Italy)
41) Alain Ducasse Au Plaza Athénée (Paris, France)
42) Oaxen Krog (Oaxen, Sweden)
43) St. John (London, England)
44) La Maison Troisgros (Roanne, France)
45) wd~50 (New York)
46) Biko (Mexico City, Mexico)
47) Die Schwarzwaldstube (Baiersbronn, Germany)
48) Nihonryori RyuGin (Tokyo, Japan)
49) Hibiscus (London, England)
50) Eleven Madison Park (New York)

Not even one from India ..... hope that changes soon...?

Interesting take on corruption

Bribery in India: A good thing?

Interview link:
http://www.npr.org/templates/story/story.php?storyId=126199094

The first time I heard this interview, I thought the firangi media with its penchant for bringing out the worst of India, found one spineless soul who has completely surrendered to system & now has become an integral part, even a proponent of it. After, hearing it the second time, I realised , I know many people who have come to terms with things in a similar fashion. In fact, all the people who had a reasonably successfully business, played along the system.
Brings me to the interesting question : Does one resist or join the flow? What if one treated these people as contracted and considered these cost as additional payroll, will it make morally easier ?

Any ideas for an alternate survival strategy ?

By the way....

Last week Sayanee, our team's graphic designer, a 'bong' our default food consultant... got a reference for this parsee joint called "By the way".
Unlike regular parsee place which "maintain" their 50's set up, this joint was very posh. 'By the way' as upped its decor to create a contemporary look, along with upping its prices.
As the four of us carefully scanned the menu, in order to optimize our order, but even before we d finalised the waiter has a suggestion about taking a "Lagan" Style meal consisting of 3 courses, Mutton Cutlet, Patra ne machi, Sali chicken, Dhansak & brown Rice and of course lagan nu custrad.

Spread was too delicious to not consider a replication:

• 1Fish Pompfert
• 1/2 cup Coconut, grated
• 1 bunch Mint Leaves
• 1 bunch Coriander Leaves
• 10 Green Chilies
• 10 Cloves Garlic
• 1 tsp Sugar
• 1 large Onion
• 2 tbsp Cumin Seeds
• 2 Lemon
• 2 tbsp Ghee
• Banana Leaves
• Salt to taste

How to make Patrani Machi:
• In the mixer jar, add mint, coriander leaves, grated coconut, chilies, garlic, sugar, onion, cumin seeds and salt. Grind it until it turns into a fine paste.
• Clean the fishes and slice them both to get 4 pieces.
• Apply the above made chutney to the fish piece and sprinkle lemon juice over it.
• Now, cut the banana leaves in such a way that it is big enough to wrap each fish piece properly.
• Heat the leaves on both the sides and wrap it up. Thereafter, tie it with a string.
• Now, grease the baking tin and place the fish in it. Pour some ghee over each piece and allow it to bake for about 15 minutes.
• Your patrani machhi is ready to be served!!

And of course and the end of the meal, we were pleasantly see only a bill of Rs 1000/- among four of us, thanks to waiters recommendation of a meal plan :-)

Globe Trotters