How I Fell for "Chimay"?

How I fell for “Chimay”?

What was My First Beer?

last few days offer @Bodhi spa

"Aristocrat of an Indian Breakfast" Idli @ Radisson GRT

Walking down garden cafe during the Breakfast session, I saw Bob (an american guest) draw out a steak knife and a fork in defence of the "White Round Wonder" which layed across his table Piled up like the walls of Jericho, They showed no signs of defending themselves.
Bob, Meanwhile had other plans...His mind is incepted of drowning the recheard fella in the lentil stew what is left on da table, to make matters worse he's got some firey friends in his arsenal the " Chilly Podi".>>>>Gone in 60 seconds<<<<<<< WRW (white round wonder0R.I.P (resting in peace).
WRW (white round wonder) The Idli is made with fermented rice and black gram (urad dhal) is a good source of carbohydrates and proteins .It is no surprise that hospitals in Chennai, birth place of the Idli, prescribe the nutritious Idli even for patients under ICU.
The doctors’ verdict? Idli is steam-cooked, easily digestible and healthy.
The Idli is a bit of a flirt. Some like it bathed in Sambhar (Take a scoop of the Idli with a spoon, dip it in Sambhar and enjoy!) There are others who like it smeared with coconut Chutney and the orthodox few prefer it with chilli-powder or the Podi.
The family of Idly is quite unique, And it dose have the potential to floor even the tough'est of oppenents. The batter can be pepped up whith usual ‘thaalip (crackled mustard seeds with curry leaves) and a snap of turmeric powder will reincarnate the white round wonder to a powerfull kanjeevaram Idlies ( cooked in steel tumbler's). Cook them in tiny moulds the smaller version which will nibble every Infant even while they gibers'h to their pals.
Left-over idlis? “ Break up a few idlis into bite-size chunks, add some chilli powder and the usual ‘thaalip gently roast it in medium heat. Idly Upma is at your disposal.
A simple visual test across my breakfast spread: A fluffy, geometrical beauty of WRW .Clearly emerges as the "Aristocrat" of the Breakfast Butffet...."Enu Oru Idly Venuma Sir?".

The "Art of Grilling" on a Plank @ The Radisson Chennai Kitchen

The art of Plank Grilling can be a daunting task if one doesn’t heed to the tricks of the trade, this method is great because it gives you a good stable surface to put foods on while giving you authentic smoke for flavor. This is particularly good if you are grilling something delicate like fish fillets. In fact it is for fish that this method came about, though you really can put almost anything on a plank and grill..
The native people of the Pacific Northwest, who grilled salmon over open fires on planks of cedar and alder, were the ones who discovered this tradition. Since then it has been one of the most experimented way of cooking fish,
There are few tips to be followed while cooking on a plank and make sure you are well versed in Barbeque techniques

Radisson Hotel GRT Chennai - The Story of "Galouti"

Once upon a time there lived a mighty and powerful Nawab who conquered the lands and made sure he lived a long and peaceful life, His palace was situated on the banks of River Gomti, He patronized Art and Culture and development of the Awadhi Cuisine,
As the wheels of time churned he lost a tooth and there by in a span of 8 years he was devoid of any teeth but his passion for food was never to be compromised, The people who served the ruler were very loyal and made sure they gave the utmost hospitality to their Nawab Hence they compiled recipes and dishes which would make the dying king happy in the dusk of his life….And hence a Star was Born “The Galouti Kebab”.

Spiritual Hospitality

As I was looking at the landscape artist's proposal for renewing our landscape around the hotel and to upgrade the gardens, suddendly a thought struck me. Why do guests stay in 5 star hotels ? They want a 'home away from home' , a clean place, a posh ambience and crisp service. Is that all ? They can choose to stay any other hotel then ,why choose a 5 star internationally branded hotel. Maybe , they are looking at good food served with a smile and friendly people also. So what else ? Every hotel worth its buck provides that. How can a hotel be different and how can it leave an impression on the guest -like a real WOW experience.

"Beer Can Chicken"

Pocono Brewery has always been the place where i used to enjoy Pulled pork some Corn on the Cob and a good pilsner of Yingleng lager,
Mondays were my off days then.... The chill winds of the Pocono Mountains forget the fact that i hate to ski made ride down there ever week just to play around with americanised marinades and stinggy rubs at times iam happy with just Baby Back Ribs ...Pork was getting monotonus and asked them ..Do you have anything intresting on the menu?