Pardey key Pichey

From a good friend of mine I got an offer to help at backstage of Ritu Beri’s fashion show to be held at Paris on 5th July at Lido. At first I wanted to deny this proposal but with second thought that it might be a fun with friends to be there; I nodded my head giving my approval. Ace fashion designer Ritu Beri is the first Asian to have joined a French fashion house making a slow transition from Indian Haute Couture to Prêt-a-porter (ready to wear).

Believe me, it was only 30 minutes affair in 1 hour show the work was just to help models dressed in mélange of Indo-western meticulously designed outfits. The dresses along with accessories and shoes were properly tagged and kept ready for each model. As there is barely a gap of 15 seconds in which one has to change and be back on the ramp. So each of us were allotted with one particular model to help them in changing and getting dressed. Even sometimes the fitting may not be proper which needs special attention from Ritu’s assistant to get them stitched or tucked at last moment.

One can read Ritu’s face that how much stressed she was at that point of time but however she made it….bravura. For me, although not being a spectator it was no less fun being at back peeping through curtains to get the glimpse of the stage and making comments.

As my co-helpers forgot their camera, I was persuaded to take photos and in that process I ended up taking more photos then I thought. Thanks to all those unknown models to pose for someone amateur like me.

Anywayz, for that 30minutes help we were all given a token of gratitude from her collection “sequined crushed silk top”.

Though, this event took place in July first week and I posted the pictures in the gallery that very day but as I didn't got an opportunity to wear the top so kept pushing this post on backburner till today.

Last Week

Watched lots of movies, uploaded some photos to Running and walked around Paris last week.

New in gallery - bibs from running . Well you must be wondering what is that ? For a person like me from whom the activity of sport was taken away by various pressures at young age it means a lot. The good side of it is that I am the very few fortunate one to run at this age at various places but rest remains as silent voice in vast population of India.

Tried lots of combination for uploading video to my website and found due to some mismatch between my Digital Camera and computer I could not get the precise result for which I was looking. Here is one from Paris - Metro. These are the few of those musicians who play for free inside the metro. Some of them are great who just play as they try to get a good number of audiences. Especially in Chatlet; the most crossed metro stop by people as it is the bull-eye of paris Metro Network. Rest plays for small money in the metro compartment and that some times sound hard on ears.

And most importantly have watched lots of classic and good movies recently. Here is the list that I borrowed - Merci Francois!!

These three are adaptation from plays by Tennessee Williams
• A Streetcar Named Desire (1951)
• Cat on a Hot Tin Roof (1958)
• Suddenly, Last Summer (1959)

These two are so funny and witty you will roll on floor :D
• Bringing Up Baby (1938)
• Arsenic and Old Lace(1944)

• Dracula (1931)
• The Rains Came (1939) - A movie set in British India
• An American in Paris 1951

• Sunset Boulevard (1950) - A Hollywood Story
• All About Eve (1950) - A Broadway Story
• What Ever Happened to Baby Jane? (1962)
• Dead Again (1991)
• Howards End 1992
• The Piano (1993)
• Phone Booth (2002)

British animation productions
• A Grand Day Out with Wallace and Gromit (1989)
• Wallace & Gromit in The Wrong Trousers (1993)
• Wallace & Gromit in A Close Shave (1995)
• Wallace & Gromit in The Curse of the Were-Rabbit (2005)

Swiss-Itenary, TGV and Gizmo

Another Friday, thinking to write something for my blog ;) I think I should have kept a track of my Friday bloging or changes I made on Friday :D. Well, this post is not going to be about Friday but it is about our Switzerland itinerary, experience with TGV etc.

Might have noticed there are lots of posts by Pamela in recent time – wish she would have done before from our other trips also. It is GREAT that she is so active on this now a days.

Firstly, a PDF map pointing all the places we been in Switzerland. Thanks to Pamela again for her idea.

Secondly, while traveling for more then 3 days we carry Laptop - it serves to down-load the pictures as cards get full within 1-2 consecutive days of visit. While coming back to Paris via TGV one of the fastest train of Europe I found in the first class they have AC 220V power socket to connect laptop.It helps in doing pending work or seeing photos like us or watch film on DVD without being worried on recharging battery. It was great as my current laptop battery does not last more than 15-20 minutes. So here is the picture while Pamela down-loading photos from card.

Photos from Golden-Pass train which we took that morning. In the 1st compartment of TGV another difference is seat size with enough leg room as they only have 3 seats per row compared to 4 in 2nd class.

Lastly, though I like to have all the latest and the greatest gizmo but normally I run quite behind in reality compared to others. The biggest reason is of course financial and other is it cost a lot in Europe with the ugly VAT system.

My laptop is an old Pentium-III, digital camera is a 3 mega pixel, my mobile phone is 4 years old. Hmm....for mobile phone although is not really true as I lost the new one within 4 months of use.

So here are my next gizmo lists

I hope to upgrade my camera to a new Panasonic LUMIX DMC-LX2 as soon as it is released and gets real good review from other users, not those blur image its current sibling has. I hope to carry it all the time compared to my current bulky one.

Get an Apple MacBook in black when apple removes the current $200 premium – hope apple does that soon and before X-mas.

A cell phone that can sync with I-Sync and Outlook something from Sony Ericson k750 which has all that but no rush let the price drop.

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