Italian aroma…

"Daney Daney Pey likha hain khaney waley kaa naam"- which colloquially means each grain has the name of the person who will eat it (it is the fortune of the person to have certain meal or not). Well the same with more of spice in Hindi movies "goli goli pey likha hain marney waley kaa naam" which means in each bullets it is written the name of the person who will die.

Before I take you along this blog I will try my best to keep the suspense why the introduction to a culinary adventure got its inspiration from Hindi muhavra & bollywood film.

Today we tried to prepare a Pasta dish bit different from our normal standard. Initially, Pamela did not showed much of interest maybe due to bit long procedure... must have thought to leave on me. But at the end, she seems to have willy-nilly enrolled in Italian cuisine and did all the steps to prepare this awesome dish - recipe to die for without killing for.

Spinach and Ricotta Conchiglie - Conchiglie which means large pasta conch (a kind of shell) designed to hold delicious stuffing in our case it was mixture of chopped spinach and ricotta cheese. Having concave shapes they are one of the most useful shapes as they trap any sauce. Till far we have prepared-long pasta like spaghetti, spiral shaped fusilli, butterfly shaped farfalle, stuffed ravioli either with fresh crème sauce, tomato sauce or pesto sauce. Even we have tried flat pasta lasagna designed to be baked between layers of sauce.

Pasta is one of the staple food of every authentic Italian meal & most versatile food too. It is considered to be low-fat food and rich in complex carbohydrate. But, it is important to take care while choosing sauce as overloading it with cheese or cream sauce will change pasta into high-fat food and of course the number one rule of great Italian cuisine is fresh is best.

Actually, prima facie on the colorful picture of the recipe in the book on Vegetarian by Nicolas Graimes, drew my attention and I thought why not to try it. Well, with out going to reveal the secret of this recipe here are the pictures as the cooking progressed. In other words, let me try to limn an entire procedure through photos taken by me. Hope silence speaks the volume in that way I will not be infringing coyright as Pamela did in previous post.

Finally, the suspense-what made me wrote “Daney Daney Pey .... naam” - is actually I invited one French friend (person who taught us to prepare any pasta ) for dinner and due to some miscommunications he did not showed up. So, it was two of us who had our mouth-watering irresistable pasta, supple in texture and deliciously sauced and stuffed (bit of boasting on my part may-be). But truly, it came out so good that we two were left licking and relishing every morsel. It would have been our pleasure to share a meal with our friend :( but surely next time :)

Taste of India @ Swiss

Although trip to Switzerland is over but yet we can’t stop writing about it. If you are one of those few regular visitors to our blog you must be knowing by now how much we liked our one week stay. And must be wondering what more can be there to write about.

Yes, there are always lot to write about Switzerland when we are comparing with Paris and when one is seeing through Indian eyes. Where all the pavements of the side walk are made of granite stone, all routes being well-marked, not only that you can always be sure to find toilet paper in any remote restroom and moreover clean restroom. Last but not least even public telephones are equipped with electronic phone book which can be hardly seen in Paris.

Coming to the point what made me write this post is ‘Lassi’. Yes, you heard it right. You must be wondering whatz there to say about Lassi and especially it might be nothing for Indians staying at UK. But to our outmost surprise we noticed this product on the shelf in one of the small ‘all-in-one’ store in Swiss-railway station. Later, we found the same product in big store even which can be hardly seen in Paris rather I should say can’t be seen at all.

According to old tradition, lassi is served at the end of the main meal or taken at lunch time because that's when appetite and digestion are at their peak. Lassi is meant to help digestion and to be served at room temperature, not chilled but as cold beverage usually taken in summer season.

So, at the sight of lassi that too with Indian flavor we were so thrilled that almost every day we had it during our stay at Switzerland.

Baking Bread

For quite a long was thinking to prepare bread at home which I would have never thought of in my wildest dream if I was in India. But staying at Paris it just clicked why not to try once on experimental basis as it is there staple food. It’s like an icon of France. This is why French people visit the local "Boulangerie" (hot bread shop) at least once a day and this shop is there at least at every street corner. Filled with delicious sensations and smells of warm, just-baked bread will definitely increase your appetite for sure while passing by these boulangeries particularly at morning and evening time. As this is the time when fresh bread along with other baked items like croissant comes out of the oven.

While staying at Paris, I often see people riding bikes, mopeds or motorbikes with baguettes strapped to the back, or walking the streets with their baguette under their arm racing to get home at end of the day. So, it might be another reason for thinking of baking bread at home.

Anywayz, I wanted to get Santanu’s concern on this matter although answer was known to me… “No way”. As he said “no” now I was bit determined to do it so was trying to gather all my courage to do the same by myself when he is not around.

First was to get ingredients particularly leavening agent such as yeast which I got it from nearby super store rest others are normally there at our Indian kitchen. As Santanu is bit health conscious so keeping that in mind I opted for wheat-flour which has superior nutritional value rather than plain all purpose flour and thought to encrust with either sesame or poppy seeds to give a special taste.

Well, there is wide variety of breads and preferred varieties often vary from region to region especially at France. This variation is done by just manipulating rising times, kneading techniques, and with the use of especially traditional brick ovens though basic ingredients like water, salt, yeast and flour remains same. It can be served ranging from room temperature to hot. But always best to have fresh. This can be used as an enclosure for sandwiches other then topping it with jam, butter or cheese. Even it can be served with pasta or as a complement to a crispy fresh salad or hearty bowl of soup. Once baked, bread can subsequently be toasted. And its better not to be stored in fridge as it becomes stale rather one can store in zip-lock plastique so that there is no room for air to get in.

Here, I used very simple technique as this was my first experiment on bread and voila unexpectedly my experiment came out quite well then I thought. Even Santanu was astonished to see that.

Once you have tasted the fresh bread either from boulangerie or home-made I am sure you will never forget its taste. A crisp, crunchy crust and slightly chewy, soft spongy center make this bread bit traditional.

Green plate

In my salad days I used to hate many green veggies and I remember when maa used to scold me for the same. Somehow I didn’t had taste for them at that point of time but gradually I developed the taste so much so that I can now survive happily on those green things (cow-food).

From long time Santanu wanted to make a change on our meal as it seems we both are putting on weight. As I said in my earlier post that he tries to encroach that small part of the house mostly in weekends so he made sure atleast 2 days in week we have salad in our main course meal.

Having salad has got few plus points like less time consuming to prepare, don’t heat up a hot kitchen, very healthy especially in this hot Paris summer…..which means salad season. Besides watermelon or strawberry smoothie, salad is the perfect summer food. They're light, crisp and refreshing-- especially when paired with a dressing and they're versatile with one’s imagination can invent.

At the core of most summer salads is lettuce. It was viewed for years as a tasteless part of a salad that used to be covered up with a thick, sticky dressing. But what a metamorphosis lettuce has seen in the last 10-15 years. Interestingly, new lettuces with various shapes, sizes, colours and flavours have started replacing the ubiquitous iceberg lettuce in supermarkets. The assortment of gourmet lettuces available to the consumer is getting better all the time.

So we had this lettuce leaves with deseeded olives, cherry tomatoes & cheese which was enrobed with a salad dressing of balsamic vinegar, olive oil and few drops of lemon juice. At end drizzle it with salt and whisk together in a large shallow bowl. One can serve in small portions as an accompaniment to roast chicken, or grilled or poached fish. This dressing is actually to highlight not to overpower the salad ingredients. Too much salad dressing will weigh down the salad ingredients and mask their flavors. So...

Bon Appetite bien sur !!!

Yum……..

Normally Santanu has a tendency of encroaching cuisine area particularly on weekend or on his official holidays depending on his mood. In a way, it’s good as I get 2 days off.

We were just back from Switzerland and went for picnic at St.-Germain-en-Laye with few colleagues of Santanu. And Santanu promised he is going to prepare all by himself -simple vegetable-rice and Date walnut brownies.

Lately I borrowed one book on vegetarian by Nicolas Graimes from one friend which includes light meals, main courses, tarts, salads, desserts etc. The best part of this book is initial descriptions on each ingredients starting from seeds, vegetables, different types of cooking oil and what not with colourful pictures. We see certain things in the local market but do not how to prepare them. Neither we know the corresponding English names nor are they commonly available in India. So, its an excellent book for reference.

Last year he got ‘Pates de Dates’ from an Algerian store and it was sitting like a brick in our kitchen. Ever since, I got this book finding a recipe with ‘dates’ he had an eye on it.

Yum…………it came out good unexpectedly.The results are rewarding, here is a picture of fudgy moist and candy like brownies.

Best part is although I didn’t do anything except being a helping hand to Santanu but everyone complimented me for the same.

Even his friends from RFS wanted to have the recipe. These rich brownies are great for afternoon tea and even they do make a fantastic dessert when served with crème fraiche (whipped crème) or vanilla ice-cream. I will be infringing copyright if I copy those here but still couldn’t refrain myself.

Ingredients

350 gm plain dark chocolate

225gm or 1 cup butter

3 large eggs

115gm or ½ cup castor sugar

5ml vanilla essence

75gm sifted plain flour

225gm or ½ cup dates-peeled stoned and chopped

200gm or 1 ¾ cup walnut pieces

Icing sugar for dusting (optional)

Procedure

Melt chocolate and butter in a bowl over a pan of hot not boiling water until they have melted and smooth

In a separate bowl beat eggs, sugar and vanilla.

Add this into chocolate mixture and fold in flour, dates & nuts

Bake for 30-40 min in preheated oven at 190 C

Lastly, dust it with icing sugar.

Since they had to be chilled prior to cutting, I ate my brownie cold. Normally, I can’t resist myself from testing because of strong baking aroma. I think the fudginess was probably accentuated by chilling, so my sample was especially moist and chewy with a crumbly, crunchy top innards tempered by the occasional chunk of walnut.

A must list for swiss

Our trip to Switzerland has ended after all those C.B.G (châteaux, bateaux and gateaux) trips around Europe but indeed it was a different experience altogether. It is all about the greenery, mountain streams rushing along, water falls, snow clad mountains, sounds of cow-bells tickling on the alpine meadows.

I am not sure if every one is happy with their first trip to a new place or not. But, I am always very happy and excited to go to new places. I always live with some desire or feeling that was not filled in that very trip. It keeps me motivated to go back to the same place once again. May be it is my way of exploring and traveling.

The beauties of all those places we have been in Switzerland are so vast that I think - “I can explore them for years to come if I am there all the time”. But I know that is not going to happen (soon for sure!).

Here are few things that one should not miss while traveling in Switzerland – starting with what we missed.

• A Video Camera a MUST along with normal camera – to capture the Alpine divinity while traveling in train (specially for those panoramic one)
• Ask for window seat if your train needs reservation.
• Hiking Pole – if you are hiking and that includes downhill.
• Make sure your watch is giving correct and precise time - the train/bus leaves platform on dot. To demonstrate this you just wait on a platform you will find the train starts moving as soon as the time posted and time on the big clock on the platform matches.A good pair of hiking shoes if you plan to walk a lot.
• Warm clothes even in summer for going to the top of the mountains.
• Good sunglass – Normal sunglass only stops little compared to those special glacier sunglass, you need them to save your eyes from the reflected sunlight from glacier at high altitude.
• Polaroid filter -for your camera if you happen to be lucky on the mountain top with clear blue sky.

Shhh …. Silence Please

Normally, I and Santanu don't talk to each other on bus, train, flight or whatsoever as we are normally lost in our own world and both try to respect each others silence. We have books, newspaper, ipod for that time but this particular evening we happened to talk so much while returning to Zurich from Luzern. One of the reason maybe that by now we are kind of used to watching beautiful sceneries from train as it runs along lakes, rivers and creaking sometimes as it passes by the running hills unfolding before us.

Anywayz, it was almost 20 minutes left to reach Zurich when one lady from back seat of Santanu came to us asking ----

Lady - "Do you speak English? Santanu - Yes, we do(replied enthusiastically thinking may be she overheard something and want to ask us something)Lady - I think you might not have noticed that sign (pointing to the picture showing silence compartment on opposite window) as its not there in your window. You are in silence compartment.Us – (in unison) Oops!!! – Sorry

Dumbfounded to hear that; we had been talking non stop for a while now. It was so silly of us that we did fail to notice none of our co-passengers in that compartment were speaking. We traveled almost many schanghain countries but never happen to come across like that. Being unaware that even a compartment like this can exist we could not express our feelings to each other (Hain! aisaa bhi hota hai) till we reached Zurich and got out of that train.

We were not hurt by her comments but it might have been better and less humiliation if she warned us before, not waiting for the very last moment.

YES, it was another new experience with Swiss Railway, next day while traveling on a normal compartment Santanu silently sneaked into one of this special compartment to get this picture.

Golden Pass - Montreux

Today is the last day of our trip. We had already reserved for boarding another panoramic train “Golden Express" which will take us to Lausanne where we started our journey one week ago. By now I was so used to that after waking up my first thing was to peer out the window to check weather. And like every time it was bright sunny morning at our last day of vacation. After having heavy breakfast we headed towards railway station of Interlaken with our luggage.

From our previous experience with glacier express where we missed the window seats we made sure that get the same while booking in advance.This special train is broken into two main parts. In the first part it is almost like any other Swiss railway train but it is only written “Golden Pass” on the outside.And there are no special panoramic windows; which is a blessing for the camera.

Traveling by train to Zweisimmen on the Golden Pass BSL train, offers panoramic views of the Swiss Alps, mountain slopes and valleys with picturesque chalets which is something different to experience. Train snakes through the Simme Valley passing through the rural Simmertal where one can see Swiss cows grazing on the Alpine meadows. Listening to the distant sound of cowbells tickling on the pastures is very amusing.

At Zweisimmen, we changed to the Golden Pass MOB Train to Montreux. This is the only line in Switzerland that offers VIP seat at the front of the train giving a river's eye view. This ultra-modern train gives the traveler the unique sensation of being totally at one with the grandeur of the unfolding landscape. While passing through the region of “Châteaux d'Oex” we saw beautiful Swiss villages for one more time. There are lots of hiking or other outdoor activities around this region. Admiring the view of Lake Geneva on one hand and the sprawling vineyards alongside on other hand we descended to Montreux. We enjoyed magnificent views of alpine beauty on our unforgettable rail journey of Switzerland.

We came to Montreux from Lausanne after keeping our luggage. We took a relaxing promenade on lakeshore to go to Chateau de Chillon. This 13th century castle has lots of history to tell in itself. Lord Byron's famous poem “The Prisoner of Chillon” was set on prison which is at the cellar of the castle. We spent almost 2 hours there and at the same time it was raining heavily outside.

We wanted to go to Geneva to see “Jet d'eau” (water fountain) but it looked like it might be a better idea to be at Montreux as we would be running out of time. Later in the evening we boarded TGV back to Paris – and this time it was in First Class: D

Relaxing Day - 24th June

It meant to be a vacation within vacation today. As we did not have to catch any train neither any bus nor get up early for any fixed destination. Relaxingly, we had our self-made breakfast and then headed towards railway station for renting a cycle to bike. At first, we went towards the city center of Interlaken where there is a big Casino and park. From there we biked all the way towards the lake Brienz. Weather was perfect although bit hot but being on lake side it was pleasant. Major part along the lake was shady which was a big relief.

We took some time off at lake shore in shady place and listen to the Indian classical instrumental on I-Pod which was really relaxing - the sounds of water waves along with the serenity of the lake. Words are lacking to describe how we felt. A perfect escape from the life we know, a strange question was- why we need to go away so far from home to find peace.

Anywayz, we came back to the hotel for a very late lunch and Santanu wanted to take siesta. And you know, it suddenly started raining like cats and dog; we felt how lucky we must be to enjoy yesterday at top of Europe. It was raining sans cease even after 3hrs when we had to ride in rain to return the bikes. Pff..... :( It just stopped after we returned the same.

Mount Jungfraujoch - 23rd June

Top of Europe

Today we woke up very early as to move towards our next destination Interlaken (means between two lakes). I immediately peered out the window to check out what the weather was like. I was very concerned about our trip to Mt. Jungfrau. But to me it seems to be a perfect day. Santanu was bit hesitant as it was cloudy & gloomy all the way while coming down from Mt. Rigi. He rather mentioned it appeared to be nice down at the bottom of the mountain, nothing was promised way up top. Since, the journey to Interlaken takes around 3 hours by train so we left Zurich around 7AM leaving our host still sleeping.

Anywayz, at Interlaken we already had a booking for an apartment hotel which was cheap, cozy with all kitchen amenities in the room; that means we can cook our own food if we want. So, we first went to our apartment-hotel to keep our luggage .Then headed to Mount Jungfrau- top of Europe.

In Switzerland prices are always astronomical so ticket to Jungfrau was no exception. Like always we carried “take-away” lunch before boarding the train. After reaching Lauterbrunnen from Interlaken we were to change and take cog-wheel train to reach to Kleine-Scheidegg a tiny, isolated resort surrounded by vertiginous scenery. In a short time, as we ascended, the villages below were barely visible. The presence of snow gradually increased, while the temperature gradually decreased.

From Kleine-Scheidegg we changed to the Jungfraubahn, another train, which tunnels straight into the rock of the Eiger. Stopping briefly for panoramic picture; looking at glacier from a rock window to say in simple words. This ride up is by world's longest existing cog-rail and quite extraordinary. I assume it is among the most fascinating scenery in the world we have ever seen.

There were several things to visit like ice palace and experience the breathtaking panoramic view from the Sphinx Observation Terrace overlooking the Aletsch Glacier (Europe's longest glacier). After getting down from the train we first went to Swiss-sphinx. It was the highest point of the whole place. We went outside onto the observation deck and relished the views. As parts of the observation deck extended past the building, the floor beneath us was made up of metal grates. Looking down, it was making me feel giddy Santanu was bold enough to take me around the whole building. Day was really bright and sunny as if meant for taking pictures so throughout whole trip we took plenty of photos.

From there we went to ice palace. This consisted of basically an underground ice sculpture exhibition. Everything was ice; the ceilings, the walls and even the floors. Something really amazing. From there we went to snow where one can slide or do James Bond stuns on a ropeway.

The trip to Mt. Jungfrau will undoubtedly remain among the first things we think back on. What a difference some nice weather made for us that day. After spending few hours we descended via Grindelwald to Interlaken.

Hiking Mt.Rigi - 22nd June

Queen of Swiss Mountains

From Zurich we went to Mt. Rigi via Arth-Goldau a very short train ride. From there we took the cogwheel train to the summit at Rigi-Kulm (1,800m). Incredible vistas, typical Swiss farmhouses, and hundreds of cows with bells will surprise one throughout the trip. Reward on going to top is magnificent panorama of Alpine peaks crowding around the convoluted contours of Lake Lucerne. While going up it was a nice weather but slowly & slowly it started getting dark. On a clear day it seems one can see Mount Titlis.

Perhaps the most glorious hike I’ve enjoyed in Switzerland is from Rigi Kulm to Vitznau. This trail is not listed in the guide map. But we wanted to reach Vitzanu to take ferry to Luzern. As we did not wanted to spent any more money on those special Swiss mountain cog-wheel train. The trail is well defined. I believe most people prefer to hike up but it was just opposite in our case. The first part till Rigi Kaltbad (1438m) is easy. After that, steepness of down hill increased as we came down with a view of Lake Luzern from time to time.

With greenery all around & Swiss cows wearing engraved and embroidered cowbells; the lazy grazing of the placid beasts sends a tinkling melody rippling across the clear mountain air. Serenity all the way far from those hustle –bustle busy life of city is something worth. Lake stretching all the way on one side and while on other is Europe’s greatest mountains. Believe me, now I understand what it means to have hiking poles as at the end of this hike I almost killed two of my legs. After that I lost my normal walking style for next few days.

On reaching Vitznau we had our afternoon meal. We boarded a ferry and enjoyed the lovely boat ride to Luzern (one hour). Time at leisure, visited the city’s main sights of the Old Town, like the famous Chapel Bridge which is a main touristy sight of the city. After visiting top sights of the city we returned to Zurich for one last time.