Pop that champagne bottle open!

The invite that piqued my attention

‘Learn the art of Sabrage’ read the invitation for Champagne Rendezvous. Sabrage? On encountering this alien word, I did what anyone in my place would have done – run a Google search. So I found out that Sabrage was the technique of opening a champagne bottle using a sabre! Where does one find a sabre these days? Well, G.H. Mumm, the popular champagne brand hosting the evening, has one specially made by internationally-renowned designer Ross Lovegrove. So, there I was at the four-course champagne dinner, waiting to discover what Sabrage was all about.
Talk about champagne dinner, the first thing that comes to mind is the formal, four course meal peppered with polite conversation. But the folks at the ITC Grand Chola and  Pernod Ricard (that has biggies such as Chivas, G.H. Mumm, Jacob's Creek, Nine Hills and many others) decided to do away with convention. The meal still had four courses but instead of a sit-down affair, there were four live stations set up, with chefs tossing up an assorted plate, paired with the wines lined up.

Adrian and Hannah show us how it's done!

The surprises didn’t end there. Adrian Pinto from Pernod Ricard and ITC’s Bar Manager Hannah Keirl took to the stage and showed the guests the art of Sabrage. Adrian began by showing us the first step: feeling for the groove in the bottle – the weakest point. Then, he held the bottle at a 45 degree angle and brought the sabre (which looks like a miniature metallic hockey stick) down with much force. And voila! The cork (and the neck of the bottle) had neatly come off and the champagne gushed out amidst a round of cheer from the crowd. The guests were also invited to come on stage and try their hand at the technique. There were many questions and the one that I found really interesting was from a well-dressed gentleman – would the glass pieces fall into the bottle? Adrian responds by saying that the pressure with which the champagne gushes out, any glass pieces are usually swept outside the bottle. Wow!
Hannah explains the history of this technique. “Be it in celebration of victory or in defeat, French emperor Napoleon Bonaparte used the tip of his sword to cut open a bottle of champagne, every time. It was a celebration of being alive at that moment,” she said.
While the ambitious ones tried their hand at Sabrage, I toured the hall, watching the live stations (with catchy names such as Hailstones, for instance) at work. The first station had bakes and grills. We sipped on G.H. Mumm’s Cordon Rouge Champagne, a delightfully fruity bubbly.

The very delicious lamb shanks...

On our plate, we had grilled lobsters, beautifully glazed and incredibly tender lamb shanks, mussels, grilled fish and caramelized potatoes.
I was lucky enough to be seated at the Chef’s table, with Adrian and Samarjeet – so it was inevitable that the conversation turned to gastronomy. Chef Ajit Bangera, the Senior Executive Chef, regaled us with his epicurean experiences around the world. He revealed that some varieties of cheese produced in India, were as good as their French counterparts (gasp!).
The second counter had salads, cured meat and the cheese board, with some exquisite varieties on display. The second wine on offer was the G.H. Mumm Rose champagne, which was pale rouge in shade and was deliciously delicate. 
The third counter had the main course – which blew my mind! Chef Bangera took us to the counter, where another chef asked us our preference for the pasta – smoked chicken or duck? Asparagus or sundried tomato? Any more options? I chose a smoked chicken with sundried tomato – I like to keep my flavours simple! The pasta was freshly made ravioli (my favourite) in a not too creamy white sauce, which is a good thing because I dislike the creamy overdose at times. Chef explained that they don’t have a red sauce option as it wouldn’t pair well with the wine – pretty thoughtful, if you ask me.
And the ravioli was the star of the evening – each little pocket was a mouthful of surprise. A bite of sundried stuffed ravioli and a sip of Jacob’s Creek Chardonnay Pinot Noir sparkling with a zesty flavour was a true highlight.

The star of the evening!

I also tried this with the Sparkling Rose from Jacob’s Creek and I felt that it wasn’t too out of place either. Well, this was my favourite rose of the evening – pale pink in colour and with a very beautifully crisp yet soft flavour. During our meal, we heard intermittent cheers – that of a guest trying their hand at Sabrage and finally, uncorking the bottle. The evening ended with nitrogen dessert – a concept that is gaining much popularity in the gastronomy circles in Chennai. The nitrogen ice cream and pistachio cake were a huge hit.
Though I really, really like the concept of sit down dinner – the formality and the convention, this time around, it felt good to do away with the rigid structure. The fun, eat at your own pace set up was liberating. The conversation (and wines) flowed more freely.

A bot from the blue

My favourite scene where Charlie actually talks to Atom!

This is how the cookie crumbles. Not really cookies, but between mouthfuls of gooey donuts and fun filled food walks around the city, I did find time to watch a movie now and then. And, when I do find a few more hours at hand, I’ve been busy watching the Big Bang Theory. So, when I watched Woody Allen’s Midnight in Paris, I really, I mean, reaaaalllyyyyyy wanted to blog about it. One, because it seemed so much like all those times in my head, where I had imagined myself in impressionist Europe and Victorian England. And two, because I love everything that Paris stands for – art, music, fashion, literature and of course, the four course, fine dining tradition! But somehow, Midnight in Paris is not really meant for a detailed analysis. It is only to be savoured slowly, getting lost in time, memories and nostalgia.

But, I did come across another film that truly, truly is a clear winner and an underdog at that. To be honest, I LOVE robots and I think that they’re pretty awesome! And, I confess that I had spent a larger part of my childhood, in front of the television, watching the WWE championships, nonstop. So the conversation at home was always peppered with ‘Oh, did you see how Shawn Michaels (yes, back then) took out the Hitman? And until recently, it was ‘Did you catch the cage match between The Undertaker (yes, the last time I checked that guy was still around) and Kane?’ Phew! And, when I did get around to watching Real Steel, it was one of the very best films I’ve seen in recent times. Only because, a) it is about robots and b) it is about boxing. Bring the two elements together, throw in a hunk like Hugh Jackman (I’m a big fan!) and a punky kid teaming up for THE Ultimate Championship, and you’ve a winner!

No, Real Steel doesn’t have the potential for even an Academy Award nomination. But it does have pure entertainment. The magic is in the minutiae and this flick has a lot of it – the loveable underdog, the clueless ex-boxer-father Charlie (Jackman is cut out for this) and abandoned son Max (Dakota Goyo) re-connecting after a long time, an unbeaten robot, Zeus that’s all steel, loads of money and no heart and finally, stacking up against the odds with their bot, Atom, a hastily patched-up robot salvaged from the junkyard. It’s about taking that leap of faith!

There’s plenty of action, awkwardness turning into familiarity, as the boxing champion gets into the groove and fights the last battle for his bot, Atom, against the gizmo-riddled Zeus in the Real Steel championship. Phew. What do we say… You just have to give it to the bots! They steel (pun intended) this show!

You like to move it, move it?

Okay, I admit it! I can do a pretty good impersonation of King Julien. King Who, you ask? Well, if you’ve been following the franchise like me, you’d fall in love with Madagascar 3 – Europe’s Most Wanted. Or, at least find it a very cute movie to watch with its motley crew of lovable animals and their witty repertoire.

This time, it’s not the balmy Madagascar or wild, wild Africa. Breaking with tradition, Alex, the lion (roaaaaar, remember?) and his friends, Marty (the Zebra with black on white stripes), Melman (the Giraffe who is also a doctor) and Gloria (the very stylish hippo) are now in Central Europe and not in a very good situation. With the evil Animal Control officer Captain Chantel DuBois (complete with blood red lipstick and ze French accent) close to their heels, it’s a mad rush to New York, the place they call home.

Jumping into the circus train, they meet Stefano (a sea lion who can make you go awwww), Gia (the oh-so-sexy Jaguar) and Vitaly (the tiger, a disillusioned genius) and their crew of weird (yes!) animals. Alex and Co have to win their trust, perform to impress the promoter and get the US contract – their passport to Rome, errr, home (eventually). And how they do it!

Between swapping extra virgin olive oil for hair conditioner (which smells like peaches, BTW) and shedding tears (which are real, FYI) and doing trapeze Americano style, it is a reiteration of the simple fact of life – that passion can make the impossible happen. And during those moments of pure passion, lo behold, we’re animals!

So, while the colourful hairdo comes into view and all you can see are the million balloons given out to the children of the world, it is a warm fuzzy feeling. And you fall in love again, with the simplicity of it all. Ben Stiller as Alex is brilliant! And so are the others – Chris Rock (Marty), Jada Pinkett Smith (Gloria), David Schwimmer (Melman) and yeah, Sacha Baron Cohen who makes King Julien a force to reckon with.

When Kowalski gets into action and Phil signs off as the King of Versailles, it is a jungle out there (literally!). And as the circus unfolds, it’s a magic tapestry of candy pop colours, spirals rising into the night and the beauty of team work as it comes alive in a series of somersaults, furry cannon balls zooming in vivid flashes and of course, falling in love – Melman and Gloria, Alex and Gia and who can forget, King Julien who throws his crown away for Sonya, the bear (watch the couple ride into the sunset on a Ducati, truly an ROFL moment). And the 3D effect just takes this joyride to the next level, perfectly in sync with Hans Zimmer’s background score.

When King Julien sings ‘I like to move it, move it’ and Alex takes lead (as always), it is a signal to let loose. And, oh! Well done, boys! It’s ice cold sushi for breakfast!

Biryani anyone?

The other day, F was mentioning that Friday is one of her favourite days. She had her reasons. She was born on a Friday. And of course, she said, all good things happen on a Friday.

Talking about good days, Friday topped my list of favourite days. I still remember that I would wait eagerly for school to finish and rush home. Yeah, it was also the beginning of the weekend (or holiday, as most children think). But for me, it was the steaming hot biryani which my mother would make for lunch on Fridays. I think that was the point where, in my mind, good times are always synonymous with meticulously cooked, perfectly ‘dum’d biryani.

Now after all these years, I still go back to that moment where I wait eagerly for mom to make biryani. It is no secret. My mom makes the best biryani in this world. She can whip up a wicked biryani, with enough power to make you do anything she wants (I’d know!). Ask anybody who has been raised on a staple diet of biryani (read as Muslims) and they would tell you that their mother makes the best biryani. And, they are right! What makes biryani special is the fact that each person adds their unique touch to the creation, making it their very own masterpiece. And for me, nothing goes beyond my mother’s perfect melange of flavours, the tender cooked meat and the way in which it goes beyond perfection, each and every time.

Each community has their version of this versatile culinary import. And, each version is a winner. So, if you want to learn how to cook biryani, the Tamil Muslim style, simply head to the Great Biryani Cookout by Chennai Food Guide. This workshop definitely sounds interesting and the best part is that the organizers have gone beyond biryani and have included some of the other classic accompaniments. So, you get a shot at Chicken 65 (biryani is incomplete without this), Raitha (a must), brinjal thokku (who ever thought that brinjals could taste this good?) and bread halwa (for sweet endings). And, the participants can get into the groove right from chopping veggies to the art of getting that perfect ‘dum’. If I were to believe the inside information, this workshop would be conducted by Rajab, a traditional cook who has been cooking the Tamil Muslim style biryani (at weddings and other ceremonies) for more than 15 years. Click here to register and be a part of this fest.

So, if you love biryani and want to add your own spin to this classic favourite, you know where to go!

Farewell, Harry Potter!

Goodbyes are never easy. It’s been a decade since we were introduced to the magic of Hogwarts and the enchanting world of witches and wizards. How little we knew about them before author J.K. Rowling took us on a fantasy trip! Yes, it’s escapist, perfect for those moments when you just want to crawl into a hole and die or for those blue days when all you want is something to make you feel good. Anything.

Enter Harry Potter. The boy who lived captured our imagination with his adventures and his best friends, Ronald Weasley and Hermoine Granger. When the first book, Harry Potter and the Sorcerer’s Stone was launched, it was a passport to a world so magical that it would require seven installments to make the most of it. But, what makes Harry Potter a wildly successful franchise?

First of all, Harry is like just another kid dealing with real problems like any of us, before he realizes that he’s a wizard. Especially during the dark days in the later books, Potter has enough to deal with – expectations, challenges, loss and experience dilemmas which all of us are privy to. Next, it’s the characters which are etched out with such intricate details that you instantly feel a connection, either good or bad. And, the good vs. evil battle has always been one of our classic favourites, almost to the point of obsession. Add witty dialogues and sarcastic humour to the equation and what emerges is a mighty powerful concoction called Harry Potter.

The best part was that the cinematic translation was equally smooth. Daniel Radcliffe, Rupert Grint and Emma Watson, aided by some of the finest British actors brought the series alive. Yes, the books are always better but this is one of those very few series where the films are equally good. The consistency has been amazing, which justifies the craze which at times, seems almost unreal, like the Nargles.

In many ways, Harry Potter and the Deathly Hallows, part 2 was a fitting tribute. A closure for those who writhed with anticipation, wondering what happened next or how. It was a cathartic moment, watching a much grown up Harry and his friends save their world. And, bring back a time where the biggest fear was over the sorting hat and its decision. Director Yates isn’t interested in spelling it out. If you haven’t read or watch the earlier versions, chances are that you wouldn’t have a clue as to what’s going on. Don’t even bother.

However, Harry Potter isn’t complete without its villains. They may not be the epitome of goodness but they certainly added spice to what could have otherwise been a boringly drab tale. Harry Potter lives on because of its bad guys – the Dark Lord Voldemort and his death eaters, scheming Malfoys, insane Bellatrix Lestrange (Helena Bonham Carter) and of course, Severus Snape, the Potions master. Little has been written about them, which is very unfair. They are as important to the series, as much as Harry, Ron or Hermoine. Voldemort (Ralph Fiennes) is a mighty wizard, a man who built his destiny and went on to destroy it. The Malfoys, a wizard pedigree are a proof of the fact that prejudices are a fixture in our existence, real or fictitious.

Finally, it’s Snape (Alan Rickman) who deserves a special credit. He’s the man who kept a watch over Harry, keeping him safe. His evil exterior had us fooled until the moment, in the final edition, where we discovered that Lily (Potter’s mother) was special to him. Special enough to die for. And, Snape’s sordid façade and his subsequent anguish are really touching, to say the least.

Coincidentally, when Harry Potter surfaced, taking the literati by storm, leaving them pleasantly and sufficiently surprised, it was a whole bunch of children who grew up with the series. I was one among them. For us, Harry Potter is a very real presence in our childish imaginations. We believed that there was magic (and, we still do) and magical creatures. We gasped when Harry rode Buckbeak or cried when he lost his Godfather Sirius Black after their short tryst. We watched them battle dilemmas of the heart (we went through that too) and took solace over the fact that we were not alone.

But, what Harry Potter means to us is a totally new brand of fantasy, an imagination so vast that the very depth of it is staggering. It is the stories we grew up reading and one that will form an integral part of our culture when we, as parents, would read them to our children, bonding over the magic. Harry Potter has revolutionized our perception, taking a really special place in our bookshelf, DVD racks and most importantly, our hearts.

A whiff of Malabar magic

In a moment of epiphany, I realized that every time I dined at Ente Keralam, a Kerala specialty restaurant, it always rained. Or, maybe I always went there during the monsoons. But, in the midst of an extremely hot and humid summer, the sun was blinding as I made my way into the cosy interiors of this restaurant.

The aroma of the sea was unmistakable, tinged with hints of coconut oil, as we entered Ente Keralam’s newest branch in Anna Nagar. The creamy walls adorned by antique artifacts transported us into God’s own country. Each table had a miniature Chinese fishing net, a symbol of traditional Kerala. Chef Babu Abdullah joined us as we admired the décor and regaled us with tales from the magical coasts of Malabar.

The welcome drink, tender coconut water with a liberal dose of mint was refreshing and as we waited for our orders, we munched on the chips, both sweet and salted, as conversation flowed seamlessly. The starters arrived in style, with the traditional vazhaipoo cutlet, steaming hot, crispy and spicy, leading the pack. Shaped as hearts, it was a perfect start to our meal, with its unique combination of spices and a hint of fennel. The Trivandrum chicken, deep brown and crunchy, bears the unmistakable traces of coconut oil which makes its presence felt on the palate with the subtle spices leaving a pleasant after taste. However, it was the karimeen pollichathu, where (as the pamphlet informed us) the fish is cooked in a shallow earthen pot rather than conventional cooking utensils to give an authentic taste, which captured our imagination. The sweet and sour tempering tickled the taste buds while the subtle flavor of the fish was still preserved. If there was ever a question of the best fish in the city, this would be it.

Chef Babu makes an occasional stop at our table, expending interesting trivia about the different preparations. We were enthralled when he explained that most of the recipes used in the restaurant were traditional household secrets, passed over from one generation to another over hundreds of years. It was a legacy and the unique flavors bore testimony to the fact. A special feature, indeed.

Kerala cuisine is incomplete without the quintessential appam, a specialty of the region. Fluffy in the center and crispy at the edges, it was perfection on a plate. Tucking into the heavenly vegetable stew, with coconut milk as the central ingredient with a mélange of vegetables and yet surprisingly light, we listened in polite attention as Chef Babu enumerated the myriad difficulties of sourcing authentic and fresh ingredients. The naadan chicken curry, a Syrian Christian special, was a typical affair with pieces of chicken and chunks of potato in delicious gravy. However, the traditional ullitheeyal, a tangy preparation with tamarind and mustard is a different experience altogether, taking our culinary expedition to the next level.

A vital element of any Indian cuisine, the omnipresent biryani has been tweaked according to the geography, with a hint of the region’s special touch. Be it the Hyderabadi dum biryani or the more peppery Dindigul biryani, it has managed to be unique yet absorb diverse flavors of each region. The Thalassery biryani is a representation of Kerala’s Moplah population. Mildly tempered and beautifully layered, this version of biryani uses a special type of rice called Kayama rice, which Chef Babu ensures us, is imported from Calicut. The Thalassery chicken biryani was subtle with the ginger and garlic flavors predominant, a far cry from its spicy counterparts. The biryani is served with sweet and sour date pickle and coconut chutney with vinegar to sharpen the palate and experience the mild flavors.

The dessert spread was a lavish affair with palada payasam, a rice preparation with milk and sugar enveloping us in a sugary high while the adapradhaman goes the quiet route with jaggery and coconut providing a distinct experience. But, the highlight of the meal was the tender coconut ice cream which was simply out of this world. No sweet attack or quirky frills – just good ol’ tender coconut and simply ethereal.

Chef Babu paints a vivid picture of Kerala and its culture, both gastronomic and otherwise. He enquired if we had ever been to God’s own country. When I shook my head in the negative, he just said, “You should!” And, for the moment, it was a (culinary) trip to Kerala and back, in all authenticity.

After such an elaborate meal, the Suleiman Tea is just what the doctor ordered. A black tea with a bevy of spices like cardamom, cinnamon, dried ginger, peppercorn, cloves, sugar syrup, mint leaf and lime juice, it left us with a warm glow. Purring contentedly, we stared out of the window. And lo, the sky was overcast, with clouds of deep gray enveloping the horizon. As we stepped out, we felt the first drops of a gentle summer drizzle.

And, it rained again.

Roar of the Kings

They are the champions.
And, each time they get on the turf, a deafening roar resonates as a city cheers its heroes. In an impromptu conversation with Tuba Raqshan, Scott Styris and Albie Morkel of the Chennai Super Kings speak about the yellow fever which grips the city each time they play.

It’s not every day that one gets a chance to meet their favourite cricket players, those who are the reigning champions having won the last season of the Indian Premier League and subsequently, the Champions League. So, it was a glassy eyed, dumbstruck journalist who made her way to the Puma Store at the newest mall in the city, where a few players of the Chennai Super Kings were being geared up (with shoes, of course) for the next day’s match.

The throng outside the store, some carrying cricket bats to be autographed while others waiting for a wee glimpse of the men in yellow, announced that they had arrived (and how!). For a country obsessed with cricket, the Indian Premier League is a proud tournament,
a chance for each city to wear their colours and cheer the teams. Chennai, being the good sport it always is, comes alive each time the Super Kings played (at home or away), with splashes of vivid yellow flashing prominently across the streets while whistles (remember the famous ‘whistle podu’ slogan?) kept up with the tempo in their shrilly tunes.

Roaring yellow

Snapping out of the daze and getting down to brass tacks, cricket was undoubtedly the topic of discussion, subtly erasing away all the barriers and the ‘anti-media’ sentiment. Supporting the same team helps, obviously. Scott Styris, the newest addition to the Chennai Super Kings (also the friendliest among the lot) flashed his signature smile before admitting his elation at being a part of the team. “It’s been very good. I had been with the Deccan Chargers for a couple of IPLs before this and it was a team full of youngsters, very different from this team which is well established. I would just be fitting into a team which has been doing the right things, obviously winning the IPL and Champions League. I’m lucky to be a part of the team and love every moment of it,” smiles this Kiwi all rounder.

Echoing a similar sentiment, South African Albie Morkel nods in agreement. Being a part of the Chennai Super Kings right from the debut of the IPL, it is evident that he loves being a part of the yellow brigade. “It’s my fourth year with CSK. We’ve played fantastic. We’ve been a successful side, winning the IPL and Champions League also. This year, we have the same squad going. Most of the guys who played in the previous years are also involved now. Not too many new faces in the side and we know what it’s about,” explains Morkel.

Smells like team spirit

A veteran, Styris feels that the Chennai Super Kings is a powerhouse of talent. “It’s a very good team with a lot of outstanding talent at hand. And, I am not even talking about the international players here. The local Indian players are very skilled and they are fun loving guys. I didn’t see much of Ani (Aniruddha) Srikanth before this tournament but apparently,
he played well in the Champions League and matched it up here. It is fantastic. Apart from that, there are a couple of very talented young bowlers like Tyagi, for instance. It would be interesting to see how they develop. I’m enjoying interaction with the young players on the field and off it too,” adds Styris, cheerfully.

Talking about his tryst with the city, Morkel admits, “I still haven’t seen much of the city,
not as much as I wanted to. Basically, we go to the games, travel a lot and then, go back to the hotel and train. So, there’s not a lot of time to go out. But, when we do get time, we go to some of the malls. This is the first time I have been to the New Express Avenue Mall. Last time, I went to the Spencer’s Plaza and what’s the other shopping mall?” he queries, perplexed. “Citi Center?” We prompt helpfully. “Yes!” he replies relieved, adding, “That’s basically what we do when we have the time otherwise, we just watch DVDs in our rooms or swim or hit the gym.”

Beyond the boundaries

Cricket apart, Styris enjoys golf immensely. “I’m a sportsperson and I enjoy all the sports. Mainly I love playing golf and watching it too. I don’t get too much time for many hobbies,” he states the obvious. And, Styris off the field, we wonder? He laughs, “I’m a very chilled out person. I am not someone who is always on the go, all the time. I’m pretty easy going.”

An integral part of the Chennai Super Kings, Morkel is enthralled by the fan support. “For me, it’s a special moment every time I get on the field. It is wonderful to have so many people behind us each time we play. CSK has a fantastic fan base here. Each time I do well,
it is a nice feeling to know that I am contributing towards a successful side. But, the most memorable moment from the team point of view, is obviously winning the IPL and the Champions League,” he adds proudly. Apart from a love for wearing polo shirts and denims, Morkel confesses about his Indian fetish. “I love tikka masala with roti,” beams Morkel,
in conclusion.

(This article was published in the May 2011 Edition of Club Class magazine)