Chronicles Of The Sassy Fork

On my last day at Santa Rosa, Kavita took us to an organic restaurant called Santi.Sonoma County has an abundance of fresh farm produce.It was there I was introduced to sourdough by Kavita.I was hesitant at first but I was pleasantly surprised when I actually tried it.This region is famous for it since the California Gold Rush days.Yes,it isn't a new flavor.It's the old technique of making white bread when commercial yeast was not available.In addition to yeast,there is lactobacillus that gives the sour taste to the bread and make it hard on the outside and soft on the inside.Akin to homemade yoghurt or curds,a small amount of the mix is kept aside to use for the next dough.This is called the sourdough starter and is carried forward for many generations. The sourdough at Santi was excellent.We dipped it in olive oil.Then I had the panini of the day which had thinly sliced veal and organic veggies packed in slices of sourdough,a bit greasy but flavorsome all the same.Portions a...

Marakeesh is one more of Viral Thakker's exotic recommendations.It's a restaurant that specialises in Moroccan cuisine.Morocco lies in Africa,quite close to Spain.Food here has lot of spices and fruits. The restaurant had a large tent and several lamps.The tables were low set.The bar looked like a gold and glass display. We started our meal by washing our hands,a tradition that has Jewish roots. Every Moroccan meal has bread.Ours was fennel spiced,warm and soft.Few can resist the aroma of freshly baked bread! In Morocco,bread is used as a utensil for a meal. The Harira Soup was a heartening thick lentil soup with garbanzo beans,tomato and garlic.We were given lemon wedges to squeeze on top and had to drink it off the bowl.Very nourishing! Did remind me of Masoor Dal at home. The salads were next.A plate of marinated eggplant, chopped tomato-cucumber and spiced carrots Next was the Bastilla,a wafer thin pastry filled with chicken,eggs,almonds and cinnamon topped with powder...

Bagels originated in Europe and were brought to America by the Jewish people.They are so popular that there are now chain outlets for them such as Bruegger's. Bagels resemble doughnuts and are breads that have a hole in the center.They are boiled and then baked,a process that makes them crisp on the outside and chewy on the inside. The first one I had was in London several years ago by Rashmi aunty who made mine with salmon,cream cheese and capers.That's why I tried that here too. and it was good ...it's the last picture. The other flavors of bagels were Sundried Tomato (2nd Bagel picture),Jalapeno and Cheddar Cheese,Cranberry(3rd bagel picture) and Whole Wheat( 4th bagel picture) The second last picture is the bagel sandwich made at home by my sis-in-law Dee with green chutney,tomato and onion.....Indian style. Plain Bagels (picture with 3 bagels) go well with just cream cheese too. Bruegger's makes their's New York style,i.e with malt and salt whereas th...

When my friend Kavita first suggested we go to Cyrus,being from the other end of the world,I had no idea about the gastronomic journey that was in store for me.Cyrus has been named the best new restaurant of the decade by Zagat,has two Michelin stars and several awards to its credit.It's a classy,sophisticated but not stuffy (as Brendan puts it)! It serves luxury contemporary cuisine and is the brainchild of master chef Douglas Keane and Maitre d' Nick Peyton who met at the restaurant Gary Danko.Set in the idyllic surroundings of three valleys,it is the perfect place for fine dining in Healdsburg,Sonoma Wine Country with the Napa Valley not far away. Here Douglas Keane comes forth as a painter and magician and Nick Peyton as the conductor of a magnificent orchestra and together they produce an unforgettable experience! We were guided into the restaurant by Nick himself,past the bar into the elegant dining area. Then began the journey.The service was impeccable.The stewards and ...