Wish you all a very Happy New Year. We all have lot to look forward to. Many hopes and dreams are resting upon the next twelve months. Hopefully there will be success for all of us in our endeavors and aspirations.
This past year has been tough. Some have survived and others are still fighting the war for survival. But we all have been and still are doing our best. Someone had said on the lines of, ‘That which does not kill us makes us stronger’. This philosophy holds true for me. I too have hit the wall of frustration many a times. Each time I wanted to give up but kept going because something was pushing me forward. It was a unique combination of the strong need to do my best without caring for the results and the belief of my friends and peers in me.
These past few months you have read my research over spices and participated in the cooking workshops. I thank you for your support and encouragement. This month, to mark the beginning of the year, instead of the spices, I’ll indulge you with how it all began and what it is that I plan to bring this year for you.
Over the past year, Flavors Of Landour has grown from a tiny entity to a small entity. My passion of baking fruit cakes had led to the formation of Flavors Of Landour. Christmas Plum Cake sold like hot cakes and also won a Red Ribbon in Strawberry Festival 2009. It was a very proud moment for me personally. A step forward from there was evolving the fruit cakes into specialty cakes which were frosted and decorated for special occasions. Truth be told, I am not much of a decorator. There are many cake decorators in Tampa Bay, professionals and non-professionals, and many of them put my efforts to shame. However, as my specialty is baking, not decorating, I have something unique to my cakes, the flavor beyond the regular vanilla and chocolate. My cakes have spices, fruits and nuts. My aim has been to make them a work of art inside out in their taste, flavor and texture. I thought it did not stand a chance but who knew there are those who wanted exactly this!
I am fortunate enough to have friends who thought there was a relation between spicy fruit cakes and Indian spicy food, as I myself had failed to see the correlation. Anyway, after a little coaxing from them, I started giving classes on a few famous Indian vegetarian dishes. What started as a few gave way to the full fledged cooking workshops which included vegetarian and non-vegetarian dishes. It began slow, maybe once in a month but by the end of the year, I can safely say that I was teaching my students more dishes than I was making for my own family! As I recall, one of my pupil once told me that he wants to keep doing these workshops because it’s much more than a cooking workshop. It was a science laboratory! It took me by surprise. I knew my workshops are not definitely not a cooking show, they are hands on training for my students who get to cook with me and also learn the reason and the logics of cooking techniques, essence of spices, their culinary and medical use, recipes and proper storage, the significance of dish itself and its origin, ways of presentation and consumption. Each workshop has an introduction to the whys, whats and hows of the menu involved. But I had never thought them as a scientific research!
Since then a conscious effort began to research all the ingredients, process, techniques and instruments that I use in my cooking. Writing them down was the obvious second stage to it. Publishing them as my newsletters and offering classes related to that subject was yet another step forward. So far, I have written 5 newsletters on various spices. Hope you have enjoyed reading them and learned something new.
This year when I look back on 2009, I realize it has been a great year for me. And it has already started showing a promising future. Flavors Of Landour began 2010 by getting an article published in a magazine that promotes India and its culture. You can read it in their site by clicking here.
This article talks about many interesting relationships between your kitchen and a healthy lifestyle. It was an effort towards spreading the name and aim of the cooking workshops beyond the immediate geographical area.
As you can see, the old Flavors Of Landour website has undergone a change too. Earlier, it was focused on registering for the workshops but now the focus has shifted to include spreading the knowledge. I will look forward to your comments and suggestions. Cooking workshops can never be a success unless I get the feedbacks from you. Your participation is required at every stage. Also feel free to share your knowledge about Indian cuisine that I might have missed in my newsletters. Work is still in progress but hopefully, by the end of this month I’ll be able to provide a list and the photo gallery of all my cakes too in the site.
To sum up, I can say from infancy, Flavors of Landour has become a toddler. For this year, it hopes to grow towards being a super active kindergartener focusing on good food, spices and cakes. To keep you all intellectually stimulated, it will also keep publishing its newsletters once a month. By the end of 2010, let’s hope there will be many more publications in other magazines too and many more workshops involving much more spices. And also lets hope the ‘terrible two’ stage wouldn’t last long if we hit one.
Have a wonderful year ahead.
Saturday, January 16, 2010
Sunday, January 3, 2010
Another step forward
Wish you all a very happy and a promising new year. Many among us must have made some resolutions to signify the promises that we hope to keep. I am no exception. I too have made my promises like last year. But this time I do intend to follow through, atleast one of them. I created my blog for the very first time.
Since last August I have been writing my newsletter based on spices and then offering cooking classes focused on those spices. The response has been good and the eagerness to learn has become evident in the number of classes that gets filled. But unfortunately my target audience has remained confined in Tampa Bay region. Now I think the time has come for me to broaden my horizon and spread my words beyond the geographical confines. Blog seems to be a good options to exchange ideas and thoughts from my peers who believe in good food and essence of spices in our lives.
To begin my blog, I have posted five of my past newsletters. The current one, Cumin, was written and circulated in December for which I will have classes in January. Going forward, each month I intend to write on one new subject and then offer relevant classes in the next month. The workshops are open for anyone who is interested in learning good Indian food. Pre registeration for the classes would be appreciated.
I understand that if you do not live in a driving distance, you might not be interested in the classes. But if you do, I would be most delighted to have you in my kitchen to share my knowledge on Indian food. Meanwhile, enjoy my research ywritings on food and related subject. I'll look forward to our ideas and inputs to my blogs.
Since last August I have been writing my newsletter based on spices and then offering cooking classes focused on those spices. The response has been good and the eagerness to learn has become evident in the number of classes that gets filled. But unfortunately my target audience has remained confined in Tampa Bay region. Now I think the time has come for me to broaden my horizon and spread my words beyond the geographical confines. Blog seems to be a good options to exchange ideas and thoughts from my peers who believe in good food and essence of spices in our lives.
To begin my blog, I have posted five of my past newsletters. The current one, Cumin, was written and circulated in December for which I will have classes in January. Going forward, each month I intend to write on one new subject and then offer relevant classes in the next month. The workshops are open for anyone who is interested in learning good Indian food. Pre registeration for the classes would be appreciated.
I understand that if you do not live in a driving distance, you might not be interested in the classes. But if you do, I would be most delighted to have you in my kitchen to share my knowledge on Indian food. Meanwhile, enjoy my research ywritings on food and related subject. I'll look forward to our ideas and inputs to my blogs.
Friday, January 1, 2010
Cumin (Dec 2009 Newsletter)
December is a joyous month. This year it brought an added blessing with me becoming a proud aunt of a healthy nephew. Recalling my experience of child birth, I can very well imagine my sister being fed Cumin in every possible form by my mother. Yes, the spice ‘Cumin’. You may wonder why and how is there any relation with cumin and my nephew at this tender age.
Cumin seeds contain a relatively large percentage of iron. However, unless one would eat about 15 grams (1/2 oz) per day, cumin is not likely to be a significant dietary source of iron. Since Cumin has other complimentary benefits, it is considered a very good spice for a pregnant woman and a nursing mother. It does relieve flatulence and colic in a newborn baby through breast milk. It reduces nausea during pregnancy and increase lactation during breast feeding. It has been shown to be effective for diarrhea, indigestion, and morning sickness. Used in a poultice, it relieves swelling of the breast. The good thing is, Cumin is used as a spice and incorporated in food which not only enhances the flavor and taste of regular dish but also spins its magic and proves to be the best herbal medicine for a new mother.
Cumin is the dried seed of a flowering plant. It is oblong in shape, longitudinally ridged, and yellow-brown in color. Since it is drought-tolerant, and requires long hot summers to grow, is mostly grown in Mediterranean climates all the way to Eastern India, hence its prevalence is also common in this region.
Cumin has been in use since ancient times. It was known to the Egyptians five millennia ago; the seeds have been found in the Pyramids. The Romans and the Greeks used it medicinally and cosmetically to induce a pallid complexion. Many archeological sites have found the evidence related to the use of cumin during The Middle Ages where it was believed that cumin kept chickens and lovers from wandering. It was also believed that a happy life awaited the bride and groom who carried cumin seed throughout the wedding ceremony. Many might consider it to be superstitious but it is clear why people had these ideas. Cumin has that effect on food. It gives a unique smokiness to any dish which makes it delicious. If the lady of the house knows how to cook with cumin, any man that loves food (most men fall in this category) would be insane to leave her. And I suppose chicken love the cumin as a good feed which also takes care of their gastric troubles; hence they don’t have a reason to wander off. Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice still continues in Morocco.
Today, cumin is the second most popular spice in the world after black pepper. It is an important and a very basic spice, the ‘go-to’ spice for most Mediterranean, Indian and Spanish dishes. Often confused with caraway seeds in its looks but cumin being far more powerful in taste is slightly bitter, pungent and has a spicy-sweet aroma.
Cumin was introduced to the Americans by Spanish colonists. Since then it is readily available as a dried seed, or as ground brownish-green powder in the West, although it is not much in use as a traditional European spice. The increasing popularity of certain Mexican dishes has boosted sales for ground cumin. But contrary to popular belief Cumin is not used in Mexican cuisine as much as it is used in Mediterranean and Indian Cuisine. Since Cumin stimulates the appetite, everyone ranging from a mother to professional cook relies heavily on cumin either in form of whole seed, ground or roasted. It enhances the flavor of the food and also keeps it healthy. The wonderful aroma of roasted cumin forms the basis of many a dish. It has been a very essential spice to their food since before any cookbook was ever published.
Cumin matches well with beans, chicken, couscous, curry, eggplant, fish, lamb, lentils, peas, pork, potatoes, rice, sausages, soups, stews, eggs and green vegetables. It draws out the food’s natural sweetness. It helps to add an earthy and warming feeling to the dish making it a staple in certain stews and soups. Certain facts are always helpful such as ground Cumin is stronger than whole seeds; and the flavor of Cumin is accentuated by toasting. For a change of pace, try ground Cumin added to tangy lime or lemon based marinades for chicken, turkey, lamb, and pork. Or, add Cumin to chili, spicy meat stews, barbecue marinades, and sauces. Heat Cumin and garlic in olive oil and drizzle over cooked vegetables or potatoes. Stir toasted Cumin into corn muffin batter to create a smoky accent.
Buying only the whole seeds is sensible rather than buying the ground or toasted form. The whole Cumin stores well and they can be ground at home without any effort. This keeps the taste and flavor fresh. Put 2-3 tbsp of whole cumin seeds into a small heavy pan and place the pan over medium low heat. Alternately, you can use a toaster over too. Dry roast the seeds until it turns a shade darker. Grind these warm seeds in a coffee grinder to form powder. Let it cool and store in a tight lidded jar. Use this cumin powder instead of the store bought one and you’ll find an instant difference in your recipes.
Agreed, the month of December calls for spices like ginger, clove, cardamom and other such festive ingredients, but they have been overly used and forever been associated with the Holiday food. To me, Cumin is the unsung hero which is used everywhere all year round and yet never been honored for it being so basic in our food. I take this opportunity to dedicate my holidays to Cumin. This season I’ll cook and serve my guest the mouthwatering dishes made with cumin as the main spice. So come and learn what I have in store for Cumin.
Cumin seeds contain a relatively large percentage of iron. However, unless one would eat about 15 grams (1/2 oz) per day, cumin is not likely to be a significant dietary source of iron. Since Cumin has other complimentary benefits, it is considered a very good spice for a pregnant woman and a nursing mother. It does relieve flatulence and colic in a newborn baby through breast milk. It reduces nausea during pregnancy and increase lactation during breast feeding. It has been shown to be effective for diarrhea, indigestion, and morning sickness. Used in a poultice, it relieves swelling of the breast. The good thing is, Cumin is used as a spice and incorporated in food which not only enhances the flavor and taste of regular dish but also spins its magic and proves to be the best herbal medicine for a new mother.
Cumin is the dried seed of a flowering plant. It is oblong in shape, longitudinally ridged, and yellow-brown in color. Since it is drought-tolerant, and requires long hot summers to grow, is mostly grown in Mediterranean climates all the way to Eastern India, hence its prevalence is also common in this region.
Cumin has been in use since ancient times. It was known to the Egyptians five millennia ago; the seeds have been found in the Pyramids. The Romans and the Greeks used it medicinally and cosmetically to induce a pallid complexion. Many archeological sites have found the evidence related to the use of cumin during The Middle Ages where it was believed that cumin kept chickens and lovers from wandering. It was also believed that a happy life awaited the bride and groom who carried cumin seed throughout the wedding ceremony. Many might consider it to be superstitious but it is clear why people had these ideas. Cumin has that effect on food. It gives a unique smokiness to any dish which makes it delicious. If the lady of the house knows how to cook with cumin, any man that loves food (most men fall in this category) would be insane to leave her. And I suppose chicken love the cumin as a good feed which also takes care of their gastric troubles; hence they don’t have a reason to wander off. Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice still continues in Morocco.
Today, cumin is the second most popular spice in the world after black pepper. It is an important and a very basic spice, the ‘go-to’ spice for most Mediterranean, Indian and Spanish dishes. Often confused with caraway seeds in its looks but cumin being far more powerful in taste is slightly bitter, pungent and has a spicy-sweet aroma.
Cumin was introduced to the Americans by Spanish colonists. Since then it is readily available as a dried seed, or as ground brownish-green powder in the West, although it is not much in use as a traditional European spice. The increasing popularity of certain Mexican dishes has boosted sales for ground cumin. But contrary to popular belief Cumin is not used in Mexican cuisine as much as it is used in Mediterranean and Indian Cuisine. Since Cumin stimulates the appetite, everyone ranging from a mother to professional cook relies heavily on cumin either in form of whole seed, ground or roasted. It enhances the flavor of the food and also keeps it healthy. The wonderful aroma of roasted cumin forms the basis of many a dish. It has been a very essential spice to their food since before any cookbook was ever published.
Cumin matches well with beans, chicken, couscous, curry, eggplant, fish, lamb, lentils, peas, pork, potatoes, rice, sausages, soups, stews, eggs and green vegetables. It draws out the food’s natural sweetness. It helps to add an earthy and warming feeling to the dish making it a staple in certain stews and soups. Certain facts are always helpful such as ground Cumin is stronger than whole seeds; and the flavor of Cumin is accentuated by toasting. For a change of pace, try ground Cumin added to tangy lime or lemon based marinades for chicken, turkey, lamb, and pork. Or, add Cumin to chili, spicy meat stews, barbecue marinades, and sauces. Heat Cumin and garlic in olive oil and drizzle over cooked vegetables or potatoes. Stir toasted Cumin into corn muffin batter to create a smoky accent.
Buying only the whole seeds is sensible rather than buying the ground or toasted form. The whole Cumin stores well and they can be ground at home without any effort. This keeps the taste and flavor fresh. Put 2-3 tbsp of whole cumin seeds into a small heavy pan and place the pan over medium low heat. Alternately, you can use a toaster over too. Dry roast the seeds until it turns a shade darker. Grind these warm seeds in a coffee grinder to form powder. Let it cool and store in a tight lidded jar. Use this cumin powder instead of the store bought one and you’ll find an instant difference in your recipes.
Agreed, the month of December calls for spices like ginger, clove, cardamom and other such festive ingredients, but they have been overly used and forever been associated with the Holiday food. To me, Cumin is the unsung hero which is used everywhere all year round and yet never been honored for it being so basic in our food. I take this opportunity to dedicate my holidays to Cumin. This season I’ll cook and serve my guest the mouthwatering dishes made with cumin as the main spice. So come and learn what I have in store for Cumin.
Cinnamon (Nov 2009 Newsletter)
Among the ‘warm’ spices, cinnamon stands out, that is used in almost everything: bread, beverage, cereal, dessert, curry, candles, potpourris, cocktails and many a times even in cosmetics. This gets even more noticeable during Fall and Winter. There is no other spice that is associated with any season like cinnamon is to the ‘holiday’ season. This earthy and aromatic spice mixes well with sugar and butter creating a fragrance that is comforting during the cold months and satisfies an appetite for good rich food.
Cinnamon sits at the top of the hierarchy among the aromatic spices that has established itself not only as a flavoring agent but also as a medicine. And why should it not? After all it is one of the oldest spices known. It was so highly treasured that it was considered more precious than gold. It was regarded as a gift fit for monarchs and even for gods. It has its mention in many ancient scriptures like Bible and Veda among others.
Cinnamon is a small evergreen tree of the Lauraceae family, native to Sri Lanka. The botanical name for the spice—Cinnamomum zeylanicum—is derived from Sri Lanka’s former name, Ceylon. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. While there are approximately one hundred varieties of cinnamon, the Chinese and Ceylon are the leading varieties consumed. Ceylon cinnamon is also referred to as "true cinnamon", while the Chinese variety is known as "cassia". While both are relatively similar in characteristics and both feature a fragrant, sweet and warm taste, the flavor of the Ceylon variety is more refined and subtle. Ceylon cinnamon is rare in North America and cassia, the less expensive variety, is more popular in the United States.
Cinnamon bark is one of few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian and Indian cuisine, used in a variety of dishes, thick soups, drinks, and sweets. It is a tonic herb that promotes circulation. It relives fever, headaches and chills. In medicine it acts like other volatile oils and has a reputation as a cure for colds. It is an antiseptic with warming, pungent, sweet astringent, with stimulating, healing qualities. It has also been used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity. The essential oil of cinnamon also has antimicrobial properties, which can aid in the preservation of certain foods. Not only does consuming cinnamon improve the body's ability to utilize blood sugar, but just smelling the wonderful aroma of this sweet spice boosts brain activity!
In food, cinnamon is widely used in non-vegetarian dishes since its fragrance compliments the richness of meat and fish. In pastries and dessert it cooks well with butter and sugar. But with vegetables it is not very often used since cinnamon overpowers the simplicity of the vegetables. This does not mean that the vegetarians can not enjoy the goodness of cinnamon in their food. Rice, paneer (Indian cheese) and lentils are three categories in which the cinnamon is frequently used and enjoyed. I would love to share my knowledge and skill of using cinnamon in these ways with the cinnamon lovers. Although my workshop will be focused on vegetarian dishes but not necessarily restricted to it. Feel free to enquire about the poultry, mutton and fish dishes using this very special spice. I look forward to having you here in my kitchen.
Cinnamon sits at the top of the hierarchy among the aromatic spices that has established itself not only as a flavoring agent but also as a medicine. And why should it not? After all it is one of the oldest spices known. It was so highly treasured that it was considered more precious than gold. It was regarded as a gift fit for monarchs and even for gods. It has its mention in many ancient scriptures like Bible and Veda among others.
Cinnamon is a small evergreen tree of the Lauraceae family, native to Sri Lanka. The botanical name for the spice—Cinnamomum zeylanicum—is derived from Sri Lanka’s former name, Ceylon. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. While there are approximately one hundred varieties of cinnamon, the Chinese and Ceylon are the leading varieties consumed. Ceylon cinnamon is also referred to as "true cinnamon", while the Chinese variety is known as "cassia". While both are relatively similar in characteristics and both feature a fragrant, sweet and warm taste, the flavor of the Ceylon variety is more refined and subtle. Ceylon cinnamon is rare in North America and cassia, the less expensive variety, is more popular in the United States.
Cinnamon bark is one of few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian and Indian cuisine, used in a variety of dishes, thick soups, drinks, and sweets. It is a tonic herb that promotes circulation. It relives fever, headaches and chills. In medicine it acts like other volatile oils and has a reputation as a cure for colds. It is an antiseptic with warming, pungent, sweet astringent, with stimulating, healing qualities. It has also been used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity. The essential oil of cinnamon also has antimicrobial properties, which can aid in the preservation of certain foods. Not only does consuming cinnamon improve the body's ability to utilize blood sugar, but just smelling the wonderful aroma of this sweet spice boosts brain activity!
In food, cinnamon is widely used in non-vegetarian dishes since its fragrance compliments the richness of meat and fish. In pastries and dessert it cooks well with butter and sugar. But with vegetables it is not very often used since cinnamon overpowers the simplicity of the vegetables. This does not mean that the vegetarians can not enjoy the goodness of cinnamon in their food. Rice, paneer (Indian cheese) and lentils are three categories in which the cinnamon is frequently used and enjoyed. I would love to share my knowledge and skill of using cinnamon in these ways with the cinnamon lovers. Although my workshop will be focused on vegetarian dishes but not necessarily restricted to it. Feel free to enquire about the poultry, mutton and fish dishes using this very special spice. I look forward to having you here in my kitchen.
Fenugreek (Oct 2009 Newsletter)
Never did I think working with spices would be so interesting and intriguing. Everyday I discover something new about the contents of my pantry which I so proudly show off to my friends. My spice cabinet is practically the center of attention and the backbone of my kitchen. I don’t mean the architectural details (I would love to change that aspect soon), but literally the contents and their varieties. One such item is a spice called Fenugreek. This is one name that has four different forms and various uses. This is in fact not a spice, but a legume.
Latin for "Greek hay" was originally cultivated as a fodder for cattle. It is used both as a herb (fresh / dried leaves) and as a spice (whole and ground seeds). Fenugreek belongs to the legume family (Fabaceae) - the same family of all lentils, peas and beans. The smell and taste of fenugreek is incredible. In fact just a little takes any dish to a different culinary level. It is very popular in Indian Cuisine and many times used as a secret ingredient.
Fenugreek is also one of the world's oldest medicinal herbs. It is widely used by nursing mothers as a milk supply stimulant. The seeds are steeped in boiling water to make tea, which alleviates fever and menstrual cramps. Eating fenugreek is also seen as a remedy for bronchitis, coughs, & respiratory problems. Fenugreek oil is used in the manufacture of hair tonics. Ground fenugreek seeds not only prevent hair loss but also type 2 diabetes. And last but not the least, the traditional way to reduce weight is to have a teaspoon of ground fenugreek with water in the morning.
There are a lot of details about this that even I got to know recently although I have been using it in my food for past so many years. I am sure there are many curious souls around who either might have this spice in their cabinets or would like to buy, maybe because the name sounds exotic, but do not know the ways it can be used. I would love to share my knowledge and expertise about Fenugreek by cooking three different dishes.
Come and cook with me and take your creation home to share it with your family. The dishes will be all vegetarian but similar techniques can be used to create non-vegetarian dishes as well. The workshops are scheduled for the month of November. Come on in before I use up all that fantastic fenugreek cooking for my pleasure. I look forward to welcoming you in my kitchen.
Latin for "Greek hay" was originally cultivated as a fodder for cattle. It is used both as a herb (fresh / dried leaves) and as a spice (whole and ground seeds). Fenugreek belongs to the legume family (Fabaceae) - the same family of all lentils, peas and beans. The smell and taste of fenugreek is incredible. In fact just a little takes any dish to a different culinary level. It is very popular in Indian Cuisine and many times used as a secret ingredient.
Fenugreek is also one of the world's oldest medicinal herbs. It is widely used by nursing mothers as a milk supply stimulant. The seeds are steeped in boiling water to make tea, which alleviates fever and menstrual cramps. Eating fenugreek is also seen as a remedy for bronchitis, coughs, & respiratory problems. Fenugreek oil is used in the manufacture of hair tonics. Ground fenugreek seeds not only prevent hair loss but also type 2 diabetes. And last but not the least, the traditional way to reduce weight is to have a teaspoon of ground fenugreek with water in the morning.
There are a lot of details about this that even I got to know recently although I have been using it in my food for past so many years. I am sure there are many curious souls around who either might have this spice in their cabinets or would like to buy, maybe because the name sounds exotic, but do not know the ways it can be used. I would love to share my knowledge and expertise about Fenugreek by cooking three different dishes.
Come and cook with me and take your creation home to share it with your family. The dishes will be all vegetarian but similar techniques can be used to create non-vegetarian dishes as well. The workshops are scheduled for the month of November. Come on in before I use up all that fantastic fenugreek cooking for my pleasure. I look forward to welcoming you in my kitchen.
Bridal Retreat (Sep 2009 Newsletter)
During an afternoon cat nap right after switching on a movie for my three year old, when I thought there will be a 15 minutes of peace and quiet, the phone rang. Grudgingly, picked up the phone half expecting a telemarketer on the other side, I heard a very polite greeting and an invitation to attend a Bridal Expo as a vendor in Orlando. That was the last thing I expected, the fact that someone would invite me, a chef, a cooking instructor, to a Bridal Expo. Why was I being invited? How does my work have any place in a Bridal Expo? Hence began the next two days to understand and offer what I can bring to this expo. My mind started churning out a plan. As if there was an extra force working towards it, within next few days I came across two very good ladies who became my friends and who are fabulous wedding cake decorators. When I put forth my plan to these two ladies I realized they are crazier than me to be going along with the plan. We as a team formulated what we call a Bridal Retreat and shaped it up to take it with us to Orlando. And we did.
The plan, ladies and gentlemen is a Retreat, where Flavors of Landour invites the Brides to be to Tampa Bay for a stay of 3 days and a 2 nights. During their course of stay, they will learn to cook, do yoga sessions and have a wedding cake consultation with our in house cake designers along with cake tasting session.
Does it feel farfetched? Not really. Think about it. Every woman has a dream of getting married at some point of time. As the planning for the big day begins, the dress, the guest list, the venue, the food and so on and so forth, no one thinks about life after the wedding, the reality of life. What about the skills required for setting up and running a new household? What about the strength to cope up with new responsibilities and stress? Flavors of Landour offers the skills and strategy to address these factors beforehand. We will teach the brides to cook, manage the kitchen, organize the pantry and demystify the spices to able to create delicious creations each time. Along with these, we will introduce the yoga, essentially the breathing and relaxation techniques, which are so much overlooked in our daily lives that many a times due to lack of these two, the stress levels increase and disturbs our calm. It hurts our relationship, our work life and takes away the smile from our faces and replaces it with a constant frown.
By the end of the retreat, our aim is to make you feel educated and relaxed with a new perspective on life. You will be armed with new skills and techniques to take on what comes your way. It will be our wedding gift to you which will last you a lifetime. We welcome you to come and spend few days of your lives with us and let us be a part of it. Spaces are filling up fast, so register early.
The plan, ladies and gentlemen is a Retreat, where Flavors of Landour invites the Brides to be to Tampa Bay for a stay of 3 days and a 2 nights. During their course of stay, they will learn to cook, do yoga sessions and have a wedding cake consultation with our in house cake designers along with cake tasting session.
Does it feel farfetched? Not really. Think about it. Every woman has a dream of getting married at some point of time. As the planning for the big day begins, the dress, the guest list, the venue, the food and so on and so forth, no one thinks about life after the wedding, the reality of life. What about the skills required for setting up and running a new household? What about the strength to cope up with new responsibilities and stress? Flavors of Landour offers the skills and strategy to address these factors beforehand. We will teach the brides to cook, manage the kitchen, organize the pantry and demystify the spices to able to create delicious creations each time. Along with these, we will introduce the yoga, essentially the breathing and relaxation techniques, which are so much overlooked in our daily lives that many a times due to lack of these two, the stress levels increase and disturbs our calm. It hurts our relationship, our work life and takes away the smile from our faces and replaces it with a constant frown.
By the end of the retreat, our aim is to make you feel educated and relaxed with a new perspective on life. You will be armed with new skills and techniques to take on what comes your way. It will be our wedding gift to you which will last you a lifetime. We welcome you to come and spend few days of your lives with us and let us be a part of it. Spaces are filling up fast, so register early.
Art of Pressure Cooking (Aug 2009 Newsletter)
What is so important about cooking? Is it the food itself or is it the process or is it the objective of making sure everyone is fed at the end of the day - somehow? How often do we stop and think about the menu for the day? Except for the special occasions, which are usually very rare, none of us give ‘food’ the thought it deserves. The reason for this is the fact that there are extremes in the society, one that believes that cutting down on certain food will make sure they remain 'healthy and fit' forever and hence emerges the 'diet' food. And then there is the other extreme, which cooks food the old fashioned way, with loads of butter, red meat, frying, limited vegetables and finishing it off with a huge dessert. Why? Well, because this is the way it has been done and it is the only way of living they have known. Then there is another category of people who doesn’t think about food that can be cooked at home. All they think about is the lack of time and convenience of ‘drive thrus’ and ‘deliveries’.
Have we ever thought that there may be a middle path? The food is energy for the body but for the mind, it is the nourishment. We can, if we want, not only cook the food that tastes good, keep ourselves healthy but also quickly in matter of minutes. Indian cuisine has certain categories of dishes that cater to this very need. The food doesn’t have to be any kind of diet food, but the change in the cooking technique makes any food healthy. One such process is pressure cooking. The idea is to cook the food under steam pressure which not only cooks it in half its time but also keeps all the nutrients locked. The entire process is quick and simple.
In the upcoming workshop, Flavors of Landour will show you a demonstration of Pressure Cooking technique with different kinds of pressure cookers. The participants can learn about the benefits of pressure cooking and also two different Indian Vegetarian recipes which they get to taste too. This workshop will give you an idea of the various ways the pressure cooker can be used including for the other regional cuisines of the world. You can keep your recipes unchanged but just by introducing the pressure cooking technique in your kitchen, you can even create your old favorites in a new healthy way.
Have we ever thought that there may be a middle path? The food is energy for the body but for the mind, it is the nourishment. We can, if we want, not only cook the food that tastes good, keep ourselves healthy but also quickly in matter of minutes. Indian cuisine has certain categories of dishes that cater to this very need. The food doesn’t have to be any kind of diet food, but the change in the cooking technique makes any food healthy. One such process is pressure cooking. The idea is to cook the food under steam pressure which not only cooks it in half its time but also keeps all the nutrients locked. The entire process is quick and simple.
In the upcoming workshop, Flavors of Landour will show you a demonstration of Pressure Cooking technique with different kinds of pressure cookers. The participants can learn about the benefits of pressure cooking and also two different Indian Vegetarian recipes which they get to taste too. This workshop will give you an idea of the various ways the pressure cooker can be used including for the other regional cuisines of the world. You can keep your recipes unchanged but just by introducing the pressure cooking technique in your kitchen, you can even create your old favorites in a new healthy way.
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