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As a country we love Italian food. Our love for pasta is universal. Be it birthday parties or wedding receptions, live pasta counters are a must. From standalone restaurants in malls and neighbourhood markets to fancy ones in five-star hotels, every outlet serving Italian food has a variety of pasta dishes on offer. In fact, for most of us, Italian food is equivalent to pasta and vice-versa. So imagine my surprise when I looked at the 8-course Italian menu (including two desserts) prepared by Chef Giovanni D’Amato at the JW Marriott Juhu in Mumbai recently and found no pasta! Of course, D’Amato is no ordinary chef — his restaurant Ristorante il Rigoletto in Italy is a 2-Michelin star restaurant and he is a Relais & Chateaux grand chef. On the other hand, I’m no food expert and my understanding of food is restricted to the way it tingles my taste buds. So I did expect a fancy menu, but was not prepared for the complete absence of that Italian staple. “There is a lot more to Italian food than just pasta. I want diners to get a taste of it,” smiles D’Amato. And over the next two hours, he went on to do just that. The vegetarian taster’s menu that I had, started with a vegetable cream soup made from cherry tomatoes blended with pine nuts and served at room temperature with caper berries and Kalamata olives. The non-vegetarians started their meal with black truffle mushroom slow cooked and garnished with a carrot and ginger sorbet, and served with clam and croutons.D’Amato, who started his career at the age of 26 when he set up his restaurant in a small village some 70 km from Verona, loves cooking traditional fare with a focus on fresh, natural ingredients, many of them raw. So for their next course, the non-vegetarians had a tomato-based prawn puree served with raw tuna, pan seared scallops, seabass, clams and mussels. “My grandparents owned a trattoria (restaurant) in Tuscany and I spent hours there as a kid. Even when I was little, I knew I wanted to become a ‘Grand Chef’ though I didn’t know what it meant.” Today his son, Frederico, is also a chef working alongside D'Amato. The next course for me was the highlight of the evening. It comprised of celeriac, that unsung hero of the vegetable world, knobbly and odd-shaped with celery-like flavour, cooked in vegetable stock and served with beetroot cream and mashed potato cream. And just as I was about to dig in, the server poured some jasmine tea on it to provide the ‘right amount of tangy acidity’. The freshness of ingredients are of utmost importance to D’Amato. “I personally go to the market every morning to pick the best produce,” he says, adding, “I only use seasonal vegetables.” In fact, it is the ingredients that inspire him. “I love looking at them and deciding what to cook.”In Mumbai for the pop up organised by JW Marriott, Juhu, in partnership with 4xFour, Singapore, an expert in pop-up dining experiences with handpicked Michelin star chefs from across the globe, D’Amato was amazed by the variety of fresh ingredients available in the local markets. “We didn’t bring anything with us except our knives,” he laughs. All the ingredients, including the spices were sourced in Mumbai. D’Amato also used a lot of local ingredients such as paprika, curry leaves and small limes in his dishes. “I like to experiment with ingredients in hand.” The shellfish cappuccino served with seared scallops was prepared specifically for the pop up. “We may introduce the dish in our restaurant in Italy.” Keeping the Indian palate in mind, D’Amato included a saffron risotto on the menu. A creamy yellow- coloured risotto garnished with strands of saffron, roasted hazelnuts and pureed vegetables that had me asking for more. “Indians like rice and saffron is used in Indian food.” The saffron risotto, explains D’Amato, is an adaptation of the risotto Milano which uses saffron along with bone marrow stock. The one served here uses vegetable stock. I’ve never been a big fan of artichoke and so wasn’t looking forward to the artichoke confit, but it turned out to be surprisingly good.The main course over, it was time for the two dessert courses. The first was a strawberry flavoured yoghurt ice cream served with beetroot jelly, raspberry puree and raspberry powder. Definitely refreshing after a heavy meal. But it was the tiramisu explosion — a deconstructed version of the classic Italian dessert, it had a coffee meringue and coffee crumble with a disc of dark chocolate on top — that had me licking my plate clean. At the end of the wonderful meal, I, for one, did not miss the pasta. (This story was published in BW | Businessworld Issue Dated 18-05-2015)
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As a country we love Italian food. Our love for pasta is universal. Be it birthday parties or wedding receptions, live pasta counters are a must. From standalone restaurants in malls and neighbourhood markets to fancy ones in five-star hotels, every outlet serving Italian food has a variety of pasta dishes on offer. In fact, for most of us, Italian food is equivalent to pasta and vice-versa. So imagine my surprise when I looked at the 8-course Italian menu (including two desserts) prepared by Chef Giovanni D’Amato at the JW Marriott Juhu in Mumbai recently and found no pasta! Of course, D’Amato is no ordinary chef — his restaurant Ristorante il Rigoletto in Italy is a 2-Michelin star restaurant and he is a Relais & Chateaux grand chef. On the other hand, I’m no food expert and my understanding of food is restricted to the way it tingles my taste buds. So I did expect a fancy menu, but was not prepared for the complete absence of that Italian staple. “There is a lot more to Italian food than just pasta. I want diners to get a taste of it,” smiles D’Amato. And over the next two hours, he went on to do just that. The vegetarian taster’s menu that I had, started with a vegetable cream soup made from cherry tomatoes blended with pine nuts and served at room temperature with caper berries and Kalamata olives. The non-vegetarians started their meal with black truffle mushroom slow cooked and garnished with a carrot and ginger sorbet, and served with clam and croutons.D’Amato, who started his career at the age of 26 when he set up his restaurant in a small village some 70 km from Verona, loves cooking traditional fare with a focus on fresh, natural ingredients, many of them raw. So for their next course, the non-vegetarians had a tomato-based prawn puree served with raw tuna, pan seared scallops, seabass, clams and mussels. “My grandparents owned a trattoria (restaurant) in Tuscany and I spent hours there as a kid. Even when I was little, I knew I wanted to become a ‘Grand Chef’ though I didn’t know what it meant.” Today his son, Frederico, is also a chef working alongside D'Amato. The next course for me was the highlight of the evening. It comprised of celeriac, that unsung hero of the vegetable world, knobbly and odd-shaped with celery-like flavour, cooked in vegetable stock and served with beetroot cream and mashed potato cream. And just as I was about to dig in, the server poured some jasmine tea on it to provide the ‘right amount of tangy acidity’. The freshness of ingredients are of utmost importance to D’Amato. “I personally go to the market every morning to pick the best produce,” he says, adding, “I only use seasonal vegetables.” In fact, it is the ingredients that inspire him. “I love looking at them and deciding what to cook.”In Mumbai for the pop up organised by JW Marriott, Juhu, in partnership with 4xFour, Singapore, an expert in pop-up dining experiences with handpicked Michelin star chefs from across the globe, D’Amato was amazed by the variety of fresh ingredients available in the local markets. “We didn’t bring anything with us except our knives,” he laughs. All the ingredients, including the spices were sourced in Mumbai. D’Amato also used a lot of local ingredients such as paprika, curry leaves and small limes in his dishes. “I like to experiment with ingredients in hand.” The shellfish cappuccino served with seared scallops was prepared specifically for the pop up. “We may introduce the dish in our restaurant in Italy.” Keeping the Indian palate in mind, D’Amato included a saffron risotto on the menu. A creamy yellow- coloured risotto garnished with strands of saffron, roasted hazelnuts and pureed vegetables that had me asking for more. “Indians like rice and saffron is used in Indian food.” The saffron risotto, explains D’Amato, is an adaptation of the risotto Milano which uses saffron along with bone marrow stock. The one served here uses vegetable stock. I’ve never been a big fan of artichoke and so wasn’t looking forward to the artichoke confit, but it turned out to be surprisingly good.The main course over, it was time for the two dessert courses. The first was a strawberry flavoured yoghurt ice cream served with beetroot jelly, raspberry puree and raspberry powder. Definitely refreshing after a heavy meal. But it was the tiramisu explosion — a deconstructed version of the classic Italian dessert, it had a coffee meringue and coffee crumble with a disc of dark chocolate on top — that had me licking my plate clean. At the end of the wonderful meal, I, for one, did not miss the pasta. (This story was published in BW | Businessworld Issue Dated 18-05-2015)
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At 5:30 pm on a Friday evening, Sumit Gupta, 32, a senior executive with Citibank, is wrapping up for the day and looking forward to spending a lazy evening at home with his young son. He is leaving his Gurgaon office early as it is a hot day. Yes, the mercury is rising but that’s not the only reason. HOT means Home on Time, a Citibank initiative for its employees to ensure they get quality time with family.At the Happiest Minds office in Bangalore, Mayura Udiashankar, 28, has spent the last 15 minutes doing a combination of standing asanas, breathing exercises and meditation, while still at her work station. In her otherwise fast-paced life, these 15 minutes are all she devotes to her health. Had it not been for a company initiative, she probably wouldn’t have done that. A decade ago, if one spoke of companies taking care of the health and wellness of their employees, it more often than not meant a health insurance policy for all. Then gyms became a rage, and every company worth its name either went for in-house gyms or provided subsidised memberships to fitness centres that cropped up all over urban India. But all that is passé now. Employee health and wellness is top priority for corporate houses across the country and initiatives include health care infrastructure, emergency fund for the employees, onsite clinics, disease management programmes, self-defence workshops, concierge services and alternative work strategies, among others. “Organisations today drive employee wellness initiatives, which have a direct impact on the happiness quotient of employees. All initiatives emanate from a health risk assessment that indicates the collective need of the organisation in terms of health and wellness,” says Nobby Nazareth, managing director, Chestnut Global Partners India, which in partnership with the Society for Human Resources Management (SHRM) announced the first ever employee health and wellness rankings for India last year. “From setting up onsite clinics, involving family members in community events, introducing healthy food options on the campus to encouraging employees to participate in marathons, organisations are pushing their workforce to be physically, mentally and emotionally healthy,” says Achal Khanna, CEO, SHRM India.Physical Well-beingWith employee health becoming a chief concern, HR heads are brainstorming to come up with new initiatives. Desk yoga, laughter yoga and tai chi at Happiest Minds were the result of one such session. “We earlier had daily tai chi classes but once the initial excitement died down, there were hardly any takers. So we figured that if the employees were not going to come for the sessions, we should take the sessions to them,” says Gaurav Saini, associate director, People Function, Happiest Minds, a tech company. The organisation also has an in-house doctor to take care of back, neck and shoulder ailments that typically afflict employees who work for 8-10 hours continuously, some for even longer. At Citibank, the management realised that often employees delayed health check-ups as they could not take out time from their busy schedules or were just pure lazy. So the company decided to set up a diagnostic centre in office itself. Every alternate week a clinic is set up within the office complex for employees to get various tests done. Similarly, HP has set up onsite clinics that are well-equipped to offer primary and preventive care. “Onsite clinics help reduce absenteeism due to common illnesses such as cold, cough, fever and more,” says Ramendrajit Sen, vice president, Human Resources, HP, India. HP also runs a Power of Prevention campaign that focuses on cancer screening, eye checks, dental screening and biometrics. The onsite health checks and biometrics include a comprehensive blood count, BMI, BP, ECG, lipid profiling and pulmonary tests. This is followed by a consultation with the doctor to help employees understand their reports and get advice. “The aggregate analysis of the onsite biometrics has helped us identify high-risk employees with diseases such as cancer, diabetes and others,” adds Sen.360-degrees WellnessWhile physical well-being is important, it is not the only factor when it comes to employee health. “With stress being the number one lifestyle-related risk factor followed by diabetes and cardiovascular diseases, companies need a holistic employee wellness programme that focuses on physical, emotional and mental issues impacting the workforce,” says Nazareth. Bangalore-based Happiest Minds takes it one step ahead with its comprehensive wellness programme based on seven parameters — physical, environmental, social, intellectual, professional, emotional and spiritual. For instance, it has provided pedometers to employees at discounted rates and encourages a running/walking culture in the organisation. Depending upon the number of km employees walk monthly, the organisation sponsors meals through Akshaya Patra, a mid-day meal institution. It also encourages employees to volunteer for different NGOs. Besides conducting regular stress audits, the employees’ happiness index is also measured through anonymous surveys. To take care of their spiritual well being, Happiness Evangelist Sessions are conducted periodically where employees are taught to be grateful for all that they have, and to show gratitude for friends and family, etc.At SAP too, they believe that emotional and psychological well-being is extremely important. “It is also the well-being of near and dear ones which affects employee morale and productivity,” says Ashish Dua, senior principal consultant, HR Business Partner, SAP. SAP has an employee assistance programme called Sabayon aimed at providing employees confidential counselling services to deal with a range of issues relating to stress, work-life balance, marital counselling, alcoholism or substance abuse or depression. “The Sabayon campaign has helped to focus on depression and suicidal tendencies amongst young employees,” says Dua.Work-life BalanceGiven the hectic work schedules of most employees, it is important that organisations help them maintain a work-life balance. Besides initiatives like HOT, Citibank offers flexi work hours. Employees can work remotely for 1 to 5 days a week. Even when they are working in office, they can work early or late in the day. “Our Citi Work Strategies programme is an innovative approach to how, when and where work is accomplished. The programme allows employees to realise both personal and business objectives while having meaningful work and career opportunities,” says Anuranjita Kumar, chief human resources officer, Citi South Asia. HP has a special programme called WIN (Women’s Integrated Network) for employees planning to have a child. It is a 18-month package, where experts provide pre-natal, pregnancy and post-natal advice. “Expectant mothers can use this platform to exchange their thoughts and views. And new mothers, with the help of their managers, can return to work with less fear and apprehension,” says Sen. SAP has an in-house crèche called SAPlings, which caters to children in the age group of nine months to six years. The maintenance costs are borne by SAP and employees get subsidised rates for the crèche which is 50 to 60 per cent lesser than the market rate. (This story was published in BW | Businessworld Issue Dated 18-05-2015)
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When Indian accent’s executive chef Manish Mehrotra was asked to prepare a healthy menu for Zehen, the wellness centre at The Manor, New Delhi where the restaurant has been having a dream run since 2008, he knew what he had to do. “People don’t count calories when eating my food. But for those who do, healthy should not mean boring. This is gourmet ‘diet food’.” And so on the weekly changing menu you have smoked salmon; slow stewed lamb with walnut couscous and raita; pumpkin and brown rice risotto; steamed fish dumplings; wok-tossed walnut chicken with shitake mushrooms and bell peppers and several other Indian, Thai, Chinese and Mediterranean dishes. But it is Mehrotra’s healthy twist to unhealthy fare such as pizzas and pastas that has the health-conscious eating out of his hands. The gluten-free uttapam pizza with parmesan cheese or the zucchini pasta (there is no pasta, instead zucchini is cut into narrow strips to represent spaghetti) fool the eyes and flatter the taste buds. Even biryani has been given a healthy makeover with quinoa replacing rice. And if you have a sweet tooth, don’t worry, Mehrotra hasn’t forgotten you. Try the brown rice and jaggery kheer (240 calories) or a fresh fruit kulfi sorbet (97 calories) or the chocolate-dipped amaranth laddoo (255 calories) to satisfy your craving. The tiny amaranth seeds are a rich source of proteins, calcium, magnesium and iron. Mehrotra isn’t the only one preparing healthy yet tasty food for those who are health conscious. Spa or wellness cuisine is the new buzz word where chefs are concentrating on creating dishes that appeal to the body and the soul.“If you are on a diet or are health conscious, it doesn’t mean you have to eat insipid hospital food,” says Alok Anand, executive chef at Taj Coromandel, Chennai. Anand has prepared a special spa menu which is available at the Jiva Grande Spa and is also a part of the in-room dining. “The focus is on providing a nutritious meal that has the right balance of macronutrients (proteins, carbohydrates and fats), vitamins and minerals, without compromising on taste.”The menu which comprises juices, salads, soups, sandwiches and desserts is both appetising and healthy. “We have deliberately not put a typical Indian meal on the menu as they tend to be starch-rich.” So instead you have a quinoa, green beans and pine nuts salad, or a poached prawn salad. “Prawns are considered high in cholesterol but they are also rich in Omega 3 and have unsaturated fats. 100gm of prawns will give you 100 calories while 100 gm of beef or lamb will give you 200-300 calories.” Anand believes that good food never killed anyone. “As long as you eat things in moderation, there should be no problem.” Agrees Narender, chef at Ananda in the Himalayas, a destination spa. “A healthy meal is a combination of nutrients, portion size and timing. Eating food on time is essential.”At Ananda emphasis is on fresh seasonal products. “We don’t use any processed or refined foods, only fresh and natural ingredients.” Nearly 80 per cent of the ingredients used are organic. The menu lists the calories of all the dishes allowing guests to make an informed choice. For instance, a grilled cottage cheese appetiser served with mango chutney is 127 calories while steamed chicken dumplings with spinach and served with quinoa and pineapple chutney is 167 calories. The Leela group of hotels also provides spa cuisine at its properties in Kovalam, Chennai, New Delhi and Udaipur. “The idea is to give healthy options with a minimalist approach. Our food is not rich in butter or fats. There are substitutes that can be used without compromising on taste,” says Dharmen Makawana, executive chef at The Leela Palace, Chennai. The menu has a section called Guilt-Free Desserts. “We want to satisfy your craving for sweets while still ensuring that they are healthy,” says Makawana. So you have dark chocolate and tofu mousse, tender coconut and soy milk pannacotta, baked skimmed milk yoghurt, etc. With chefs going all out to offer healthy options, eating healthy has never tasted better.(This story was published in BW | Businessworld Issue Dated 06-04-2015)
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If you are in the watch and jewellery trade you are most likely on the next flight to Basel, Switzerland to attend one of the most prestigious watch and jewellery shows open only to trade professionals — Baselworld. On the other hand, if like me, you are not part of the trade but are a watch and jewellery enthusiast, you are probably eagerly awaiting the show to start to know about all the latest launches and innovations, in terms of both style and mechanisms. After all, Baselworld pretty much sets the stage for upcoming trends.From March 19-26, nearly 1500 brands will showcase their latest collections at the 141,000 sq. metre Messe Basel exhibition venue. Watch and jewellery manufacturers will exhibit alongside haute couture and even ready-to-wear fashion houses.Boucheron, Fendi, Gucci, Bulgari, Hermès, Dior, Chanel, Burberry, Brietling, Versace, Hublot, Rolex, Chopard, Blancpain, Carl F. Bucherer, Omega are just some of the brands that will be participating.We give you a glimpse of some of the watches that will be showcased.Breitling Transocean Chronograph 1915A century ago, Breitling created the first independent chronograph pushpiece at 2 o’clock, changing the face of the chronograph forever. Before that, pocket chronographs had only one pushpiece at the crown successively handling the start, stop and zero-reset functions. In 1915, Breitling — a specialist in technical watches — was one of the first to offer a wrist chronograph, where the pushpiece was located at 2 o’ clock and handled the stop/start functions. To celebrate this milestone, the brand is introducing a limited series of its Transocean model — there are only 1,915 of these watches.Chopard’s L.U.C RegulatorChopard is reinterpreting a classic from its L.U.C Haute Horlogerie collections — the L.U.C Regulator model. Regulators are watches where the hour hand is not fitted in the centre of the dial. Most regulator watches have the hours at noon, but the L.U.C has it at 3 o’clock. The 18-carat rose gold watch with a black leather strap also provides an exceptional 216-hour power reserve equivalent to nine days.Dior VIII Montaigne Steel And DiamondsWith the launch of its steel and diamonds collection in 2015, Dior VIII Montaigne completes its ready-to-wear day wardrobe. The three new models in steel set with diamonds and decorated with mother-of-pearl are available in 25mm quartz and 32mm quartz and come with a black alligator strap. Bulgari’s Bulgari BulgariBulgari’s iconic collection Bulgari Bulgari inspired by the columns of the Pantheon celebrates its 40th anniversary in 2015. To mark this, the collection’s latest avatar will be showcased at Baselworld. Bulgari Bulgari 41 mm comes with a sapphire blue dial fitted with a steel bracelet or an alligator strap, while its feminine interpretations in 26mm and 33 mm diametres respectively, have a bezel set with brilliantly cut diamonds, a mother-of-pearl dial, diamond hour markers and a steel bracelet.Carl F. Bucherer’s Patravi ScubaTecLaunched as part of the Patravi collection in 2014, the Patravi ScubaTec diver's watch, with its sporty, functional design is quite popular. At Baselworld, Carl F. Bucherer is presenting the new Patravi ScubaTec in rose gold with a black dial. The watch is equipped with a helium valve, luminescent hands and indices, an ultra precise automatic movement and a rugged rubber strap, making it ideal for those fascinated with the underwater world.Gucci DiamantissimaThe Diamantissima collection for women consists of five models showcasing the diamante pattern inspired by Gucci’s famous canvas fabric print featuring a crisscross motif. The watches are available in stainless steel and white in 32mm, 27mm and 22mm and in pink gold and black with matching black calf leather strap in 32mm and 27mm. There is also a smaller, more precious variant in 22mm which has a mother-of-pearl dial accented with four diamonds.(This story was published in BW | Businessworld Issue Dated 06-04-2015)
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Kandahar Martini The Oberoi, New Delhi IngredientsGrey Goose: 55 mlKandahar Infusion: 5 ml (this is taken from the Kandahar infusion recipe given below)Gold dusted rose petals: 2Kandahar Infusion Recipe: (the below recipe is provided for 40 portions)Martini Extra Dry: 100 mlKewra: 20 mlRed rose petals: 10Mix all the ingredients and infuse overnight. The infusion is ready to use the next day. Glass: Martini Preparation: Add all the ingredients in a mixing glass over ice cubes. Stir well and serve in a chilled martini glass. Garnish the drink with two gold-dusted rose petals. Pumpkin Martini The Westin Mumbai Garden, Mumbai IngredientsVanila vodka: 60 ml, Irish cream: 15 ml, Pumpkin liquer or pumpkin spice syrup: 15 ml, Whipped cream: 1 bar spoon. Glass: Martini Preparation: Pour the Irish cream and vodka into a shaker with ice. Shake well. Add the pumpkin liquer or syrup and shake again. Fine strain into a chilled cocktail glass. Top with a spoon of whipped cream. Garnish with a cinnamon stick. Electric Avenue Vivanta By Taj, Gurgaon IngredientsWhite rum: 60 ml, Blue Curacao: 15 ml, Lime squeeze: 5 ml, Sugar syrup: 5 ml, Carbonated water: 60 ml, Tonic water: 60ml. Glass: Collins Preparation: Take a Collins glass filled with ice. Add rum and Blue Curacao. Squeeze one lime and pour some sugar syrup in it. Top up with half soda and half tonic water. Serve with lemon wedges. Cointreau Teese IngredientsCointreau: 40 ml, Apple juice: 20 ml, Monin violet syrup: 15 ml, Fresh lemon juice: 15 ml Glass: Martini Preparation: Shake and strain into a Martini glass. Frost ginger around the rim of the glass. Chola Elanee ITC Grand Chola, Chennai IngredientsLight white rum: 30mlMalibu: 30mlCoconut purée: 45 mlTonic water: 30mlSugar syrup: 15ml Glass: Martini Preparation: Add all ingredients into a shaker along with ice and shake. Fine strain into a Martini glass. Lace the rim with dried coconut powder and garnish with a coconut stick. (This story was published in BW | Businessworld Issue Dated 12-01-2015)
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Protein, protein, protein. Is there any other food group that causes so much angst? Have too little and you may be in trouble, have too much and you may be in greater trouble. Proteins are the main building blocks of the body making muscles, organs, skin and also enzymes. Thus, a lack of protein in your diet affects not only your health (think muscle deficiency and immune deficiency) but also your looks (poor skin and hair). On the other hand, excess protein can be harmful. “High protein intake can lead to dehydration and also increase the risk of gout, kidney afflictions, osteoporosis as well as some forms of cancer,” says Taranjeet Kaur, metabolic balance coach and senior nutritionist at AktivOrtho. However, there are others who disagree with her. "In normal people a high-protein natural diet is not harmful. In people who are taking artificial protien supplements , the level of harm depends upon the kind of protein and other elements in the supplement (for example, caffiene, etc.) For people with a pre- existing, intestinal, kidney or liver disease, a high-protein diet can be harmful," says leading nutritionist Shikha Sharma, managing director of Nutri-Health. However, since too much of anything can never be good, the trick is to have just the right amount of protein in your diet. But how much is the right amount? As a ballpark figure, the US Institute of Medicine recommends 0.8 gm of protein per kilogram of body weight. This amounts to 56 gm per day for a 70 kg man and 48 gm per day for a 60 kg woman. However, the ‘right’ amount of protein for you will depend upon many factors including your activity levels, age, muscle mass, physical goals and the current state of health. A teenager, for example, needs more protein than a middle-aged sedentary man. Similarly, if you work out five times a day for an hour or so, your protein requirement will go up to 1.2-1.5 gm per kg of body weight. So if you are a 70kg man who works out actively, you will need nearly 105 gm of protein daily. Proteins are crucial, even when you are trying to lose weight. As you know, in order to lose weight you need to consume fewer calories than what you burn. Proteins do that in two ways. First, they curb your hunger and make you feel full. In fact, proteins have a greater and prolonged satiating effect as compared to carbohydrates and fats. “If you have proteins in each of your meals, you have lesser cravings for snacks and other such food items,” says Kaur. By dulling your hunger, proteins can help prevent obesity, diabetes and heart disease. Second, eating proteins boosts your metabolism by up to 80-100 calories per day, helping you lose weight. In a study conducted in the US, women who increased protein intake to 30 per cent of calories, ended up eating 441 fewer calories per day, leading to weight loss. Kaur recommends having one type of protein per meal and three different types of proteins each day to comply with the varied amino acid requirements of the body. She suggests that proteins should be well distributed at each meal instead of concentrating on a high protein diet only at dinner or lunch. “Moreover, having one protein at a time helps the body absorb it better and it helps us decide which protein suits our system and how much of it is required by us individually. For example, milk may not be good for everyone; it may help one person but can produce digestive problems in the other,” explains Kaur. So what all should you eat to get your daily dose of protein? Generally speaking, animal protein provides all the essential amino acids in the right ratio for us to make full use of them. For instance, 100 gm of chicken has 30 gm of protein while 75gm of cottage cheese (paneer) has only 8 gm of proteins (see chart). But that doesn’t mean you need to convert to a non-vegetarian in order to eat more proteins, clarifies Sharma. There are plenty of vegetarian options such as soya, tofu, sprouts, pulses, curd, paneer, cheese, nuts, etc. that can be part of one’s regular diet to ensure sufficient intake of proteins (see chart). If your activity level is not too high, your regular diet should take care of your protein requirements. But in case it is not, may be it is time to make some changes to your diet. (This story was published in BW | Businessworld Issue Dated 29-12-2014)
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Move over cats and dogs. Time to make space for pygmy monkeys and giant parrots. If you have the moolah, get yourself an exotic and expensive pet. However, unlike Mike Tyson, you cannot keep a tiger as one as the Indian Wildlife Act 1972 makes it illegal to own species found in the wild. But the Act does not prohibit you from domesticating species originating anywhere else in the world. So, technically, you can keep a pet cheetah, but we won’t recommend it. Here are some exotic animals that you can keep as pets without raising the hackles of either the wildlife authorities or neighbours. FalabellaIf you are looking for something straight out of a fairytale, get yourself a falabella. It is one of the smallest and rarest breeds of horses — at 32-36 inches, it is barely taller than a Great Dane. It has a thick tail and a mane you can spend hours grooming. Falabellas are cleverer than Shetland ponies and can be trained to perform several tasks. However, they are not meant to be ridden, though small children can go for a couple of rounds on them. Falabellas have a long lifespan — close to 18-20 years. You can gift one to your child on his/her first birthday and he/she can have it as a pet till he/she goes to college. They can be imported from the UK for Rs 4-6 lakh.Marmoset MonkeyNot satisfied with miniature horses? How about tiny monkeys? At 20 cm, the marmoset monkey from South America is the smallest in the world. You can carry one in your pocket or have him grasp your finger and be a constant companion. Affectionate, naughty and playful, they make lovely pets. They are intelligent enough to be toilet trained and can, hence, be let loose around the house. If you are keeping one in a cage, pick a large one with a play area. They live on a fuss-free diet of fruits, nuts and milk and don’t need many vaccinations. Marmoset monkeys have a lifespan of 6-8 years and pet shops can import one for Rs 1.5-2 lakh. CUTE COMPANIONS: (Clockwise from left) A falabella, llama and marmoset monkey — all excellent pets (Photographs: Shutterstock)LlamaIf you prefer larger pets, a llama may just be the companion you are looking for. The South American cousin of the camel is a popular pet in the US. At close to 6 ft, with a short woolly tail, a llama is gentle and affectionate, and does not take a lot of work to look after. What’s more, like a dog a llama looks at you with droopy eyes and ears perked up as if it understands everything you are saying, making it irresistible. Llamas are sociable and tend to get lonely on their own, so make sure you keep at least a couple. They have a long life of nearly 15 years and can be imported for around Rs 4 lakh from the US.Hyacinth MacawThis cobalt blue bird, with a wingspan of over 4 ft, is the world’s largest parrot. A native of central South America, it has a powerful beak that can even snap metal. So it is best to house it in a large stainless steel cage. It is playful and loves to cuddle. Hyacinth macaws are intelligent and can be taught several tricks. See them sing, hop, roll a wheel and screech in excitement when you applaud. They require a diet of fresh fruits, vegetables, whole grains, pellets and Macadamia nuts. The hyacinth macaw lives for over 60 years and can truly be a pet for life. Depending upon its size, colour and age, the bird can cost you between Rs 7 lakh and Rs 11 lakh at leading pet shops across the country. smita@businessworld.in Twitter: @smitabw(This story was published in BW | Businessworld Issue Dated 15-12-2014)
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There is much more to a luxury watch than one that tells the time. After all, even your mobile phone does that, says Aurel Bacs, former director of the watch auction divisions of Christie’s and Sotheby’s. “It’s all about quality — in terms of craftsmanship, reliability and design,” he explains. “That distinguishes some timepieces as luxury, allowing them to command a premium running into hundreds of thousands of dollars.” So what should one look for when buying a luxury watch? Bacs suggests taking the advice of a watch specialist before taking a decision. “I think, first and foremost, when people go out to make an important acquisition in the field of horology, they should inform themselves. I don’t think such a purchase should be a light-hearted one. Of course, that doesn’t mean it should not be fun,” he says. Bacs feels that just like not everyone is a doctor or a lawyer and people go to them when required, not everyone is a watch specialist and people should visit one before taking a decision. The watch specialist can be the retailer, or he can be someone who knows about the product and can give fair advice. “Just clicking online on XYZ watch could result in frustration and disappointment. Because it’s not just what you read; it needs to sit well on your wrist.” Something may look great on one person, but it may not suit you. Or it may not be very comfortable. Quality: Quality is the first thing you need to look out for when buying a luxury watch. “The mechanical quality, the engineering quality, the quality of creativity of design represents value in my eyes,” says Bacs. “The quality of craftsmanship — whether it is hand-made or machine-made — the beauty of its finish, all need to be considered.” Besides craftsmanship, one needs to look at quality in terms of originality of design — whether the design is the property of the watch brand or been picked up from elsewhere. “They say imitation is the best form of flattery, but I personally don’t appreciate that kind of compliment in horology when watch companies pick up others’ designs.” Service: Next, inquire about the service friendliness of the watch. After all, watches are mechanical devices and do need to be overhauled every once in a while. “Some brands have a service that takes a month and costs $500, others take five months and charge $5,000. So it is an important factor to consider.” Your watch, your style: A watch is a reflection of your personality. This is especially true when you are paying big bucks for it. Don’t get swayed by advertisements or brand ambassadors. “I’m not a sportsman. I’m not a Hollywood star. I am who I am and my watch says that about me,” says Bacs. Of course, that does not mean that you cannot buy a diving watch just because you don’t dive or a pilot’s watch because you don’t fly. “One has to find the right mix between what your brain tells you and what your heart tells you.” When you begin shopping for a luxury watch, you can also ask yourself what function it will serve. For instance, is it going to be a jewellery piece to be worn on special occasions or a high-end chronograph to enhance your professional image? It could also be a gift to mark a special event in your personal or professional life. Classics Forever: Bacs emphasises that a luxury watch should be a classic piece and not one that is merely the latest fad or fashion. “It’s a bit of a contradiction to have a fashionable watch for $100,000. By definition, fashion changes. What’s fashionable today may be out of fashion tomorrow. A luxury watch is meant to be timeless.” In the 90s, for instance, there was a trend towards excess. Everything from the diameter to thickness and complexity was exaggerated. “Now, there is a trend towards wearability. I see the size, the thickness, the craziness on the dial coming down. Everything is becoming more human and wearable.” Finally, it comes down to your personal taste. Some might describe a luxury watch purely on the basis of the materials used. For them, a luxury watch is a gold watch where the dial is diamond-encrusted and the bracelet is 18k gold. For others, it is all about the movement and the interior mechanics of a watch that distinguishes one from another. “Wear it with joy” is Bacs’s final word of advice. (This story was published in BW | Businessworld Issue Dated 15-12-2014)
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Eating at some of the most expensive restaurants across the world is not just about the food, but about the whole sensory experience. It could range from a two-hour indulgence, complete with laser lighting and climate control at the world’s most expensive restaurant , Sublimotion in Ibiza , to an underwater culinary experience in the Maldives. From kobe beef to kaiseki, and from mouth-watering French food to Versailles-inspired decor, these restaurants offer the best in food and ambience — for a price, of course.Sublimotion, Ibiza, Spain: $2,000 per personThe world’s most expensive restaurant offers much more than just food. It is a sensory journey where technology, psychology, world-class design, mood lighting, sound and, of course, food all come together to create a unique dining experience. Sublimotion, which started operations in June this year at the Hard Rock Hotel in Ibiza, an island typically known for its partying rather than culinary experiences, is the newest restaurant from Michelin starred Spanish chef Paco Roncero — Spain’s answer to British experimental chef Heston Blumenthal. The restaurant seats only 12 people, making it seriously exclusive. The 20-course “gastro-sensory” meal is a work of theatre, appealing to your senses and transporting you to another world. During the two-hour “performance”, you will be taken on a “tour” that starts at the North Pole — where you taste a cold snack that you carve out of a mini-iceberg — and ends at the baroque Versailles with a rose-based dish. Two waitresses dressed as air hostesses serve the food, while a compere introduces the dishes. Light and laser effects, along with music, create a different world to accompany each dish. And if that’s not enough, the temperature of the room, the humidity, and even the smells are altered to suit each dish as you experience the meal. The restaurant is open only during the summer; it opens next on 1 June 2015.Kitcho, Kyoto, Japan: $600 per personKitcho is a beautifully designed restaurant run by award-winning, third-generation chef Kunio Tokuoka. Described as the high temple of kaiseki — a ceremonious multi-course affair that originated with Japanese tea ceremonies — Kitcho delights diners with an elegant series of plates showcasing seasonal and local ingredients such as hamo (Japanese conger eel) and ayu (sweetfish). Guests savour these in their private tatami room overlooking a beautiful Japanese garden. Tokuoka believes every dish that is served to customers is a work of art and represents the sights and smells of Japanese culture. His overriding culinary philosophy is to optimise flavours and every dish reflects that. However, like any kaiseki meal, an adventurous palate is required — you may just find yourself eating cod sperm.Le Meurice, Paris, France: $525 per personProperty of award-winning chef and restaurateur Alain Ducasse, the Le Meurice is a luxurious, Versailles-inspired restaurant with crystal chandeliers, antique mirrors and bronze statues that overlooks the Jardin des Tuileries. As part of the five-course collection menu, you will taste three specialities — guinea fowl pie, lobster with potatoes and veal sweetbread, for instance — plus a selection of cheeses and desserts. The price does not include drinks, which can add a couple of hundred dollars more to the tab. Feast For Royals: Le Meurice is a luxurious, Versailles-inspired restaurant in Paris; (bottom) a traditional multi-course Japanese dinner (Photographcourtesy: Pierre Monetta/Le Meurice, Paris/Dorchester Collection; Adam Goldberg/Kitcho, Kyoto)Masa, New York, US: $450 per personMasa, the Michelin starred restaurant located at the Time Warner Center in the heart of New York, is one of the most luxe dining experiences you can have in the Big Apple. Chef Masa Takayama, who moved from Los Angeles to New York to set up Masa in 2004, advises diners to dress comfortably to allow for a three-hour multi-course culinary event. The fixed tasting menu that comprises dishes such as risotto folded with uni and truffles, kobe beef sukiyaki and slabs of foie gras is almost art in the way it is served. The tasting menu does not include the sake, which can cost upwards of a couple of hundred dollars.Maison Pic, Valence, France: $445 per personMaison Pic, the legendary French restaurant, has the distinction of being a three-star Michelin restaurant. In 1939, it earned its first under Andre Pic, grandfather of current chef Anne-Sophie Pic. Known for giving her own twist to classic dishes, she has created an innovative nine-course set menu that includes bon-bons filled with lightly smoked, spice-infused watercress consommé, Drome goat marinated in aromatic herbs and Chartreuse.Hotel de Ville, Crissier, Switzerland: $415 per personThis three-star Michelin restaurant serving French cuisine is known for showcasing legendary chefs of the region for more than 40 years. In April 2012, chef Benoit Violier took over the kitchen and a year later was voted chef of the year in Switzerland, having earned 19 out of 20 points in the prestigious French restaurant guide, Gault Millau. The restaurant seats 50 and has over 20 chefs. The tasting menu includes dishes like confit of foie gras using duck from Landes; frog leg crackers with spring vegetables; John Dory from Quiberon Bay; Bresse pigeon, etc., with a selection of fine cheeses. Aragawa, Tokyo, Japan: $350 per personForbes rated Aragawa as the world’s most expensive restaurant in 2006. Of course, things have come a long way since then. However, it continues to be one of the best, especially if you like beef. It only seats 22. Its location and limited seating make it exclusive. Aragawa is known to serve the best Kobe beef in the world. Do try the Sanda beef steak, sourced from Tajima cattle that are raised for more than 28 months in the Sanda region of Hyogo Prefecture. Ithaa, Maldives: $320 per personImagine a giant aquarium, except, in this case, the fish are outside and you are inside the glass-enclosed space from where you can enjoy 180-degree views of coral reefs and a wide variety of fish and other aquatic animals. Ithaa means mother of pearl. It is located about 16 feet below the Indian Ocean’s surface and was rated “the most beautiful restaurant in the world” by the New York Daily News in 2014. It is also one of the most expensive restaurants to build — it cost $5 million to set up. It caters primarily to European tastes and its six-course tasting menu, paired with champagne, includes reef fish caviar, Black Angus beef tenderloin, Malossol caviar with sour cream and potato blinis, and yellowtail king fish with saffron champagne risotto and beurre blanc foam. smita@businessworld.comTwitter: @smitabw(This story was published in BW | Businessworld Issue Dated 15-12-2014)
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