India Today 20 jan

NareshTIGEJariwalaRMassage Adult versus teenage acne Pulling or tugging at skin causes it to sag, Some companies will try to sell you it’s that simple. Whether you’re removing different products for adult acne vs. makeup or trying to massage products into teenage acne, but that’s a market- your skin or using rollers on your face, if ing ploy because regardless of your you see your skin move, you are causing it age, the primary causes of acne are to sag. Pulling the skin up, down, or side- the same: hormonal changes, your ways stretches the elastin fibers in skin and genetic propensity to have acne, doing this repeatedly stretches them to excess oil, and inflammatory factors breaking point. You need to preserve the in the body and skin. Moreover, the elastin fibers you have because they are re- gold standard ingredients for treat- sponsible for the skin’s resilience and ability ing acne (salicylic acid and benzoyl to bounce back into place. peroxide) remain the same whether DIY you’re a teen or an adult with acne. Do It Yourself skincare is more often than The only difference is that adults not one of the worst ways to take care of have other skin concerns such as your skin. The assortment of skincare preventing or reducing signs of ag- recipes can include everything from honey, ing (though so do teens they just turmeric, yogurt, oatmeal, avocados, vin- don’t know it yet). egar, lemon, grapefruit, tea, baking soda, Essential oils mayonnaise, eggs, and so on. These con- Years of research have shown essential coctions claim to be good for everything oils are damaging for the skin. The from acne to wrinkles. Not only is there no problem happens because oils contain research supporting the benefit of using volatile compounds that release their any of these things on your face, most of intense fragrance. On your skin, these them have research showing they are actu- volatile compounds trigger inflam- ally bad for skin or do nothing at all. Scien- mation beneath the skin’s surface that tific advances in skin care reflect the same result in an impaired barrier, collagen level of advancements—creating DIY skin breakdown, redness, increased sensitiv- care shortchanges the results you could be ity, and skin becoming more vulnerable. getting from brilliantly formulated skincare products. Improving skin THE NEW SKIN discolourations NO-NO’S It is impossible to improve skin tone without being sun-smart which l Sunscreen is not optional, means avoiding direct exposure to even on cloudy or cold days daylight (seeking shade, wearing sunglasses, a hat) and most impor- l The primary cause of adult tantly every day of your life, rain or and teenage acne is the shine, applying sunscreen with SPF same—hormones and stress 30 or greater and reapplying when needed. Along with sunscreen, the l DIY ingredients might be research-proven skin-brightening doing more harm than good ingredients to look for are azelaic acid, vitamin C, arbutin, niacina- l Any kind of skin massage mide, retinol, salicylic acid, licorice may cause it to sag extract, and lactic or glycolic acid. l Essential oil fragrances may cause skin damage INDIA TODAY SPICE 27 JANUARY 2020

NareshTIGEJariwalaRCOVER STORY TRENDS I AUTO SHUTTERSTOCK CGHAMANEGER Luxury car buying is driving into the digital space, busting the myth that auto purchase is only about touch and feel By JATIN AHUJA The year 2020 is all set to wit- ness a major evolution in the Indian auto industry as the pre-owned luxury car market becomes more organised, and consumers open up to the idea of purchasing pre- owned luxury cars. We anticipate another upsurge in the purchase of cars that have run zero kilometres. Here are some key trends that are likely to dominate. MORE IS MORE Another trend that is becoming popular is the emergence of multi-brand showrooms, where consumers can exercise the choice of purchase from a legion of promising brands. Dealers moving into the concept of multi- brand showrooms will be able to cater to a larger demography of consumers. DIGITAL DRIVE The digital landscape is going to play a key role in determining a massive increase in INDIA TODAY SPICE 28 JANUARY 2020

sales for top brands. A majority of the players now rely on nologies which their models imbibe. Apt delivery along effective social media techniques to gain a firm footing and with precise timing takes centrestage. race ahead. While product experience is important, what really calls the shots these days is the online experience. An ENGAGE FOR INTEREST honest comparison of past and present scenarios clearly in- dicates a definite shift towards digitisation of the process and There is a huge difference between the way HNI clients, marketing strategies. In the domain of luxury and supercars, who are interested in a flagship saloon, engage with social digital media is a revolutionary tool for brand promoters media posts vis-à-vis the brand’s normal flock of clients. looking to deliver key message at the right time to the right This builds a case for direct extraordinary engagement target audience. This is particularly rewarding because it en- themes towards specialised groups. Making the public ables precise and thoughtful strategising at the onset of the aware of what’s trending in your showroom through course of action that follows. Automotive giants like Lambo- effective uploading of stories serves to be the ideal inter- rghini, Ferrari, Mercedes Benz, BMW and Audi these days est generator. Yes, people certainly want to explore more employ special and crisp creatives on Facebook, Instagram, about a brand but in their comfort zones. Stories on and Twitter to engage and educate people on the latest tech- Facebook and Instagram can garner substantial views, NareshTIGEJariwalaR the question is how many of them actually translate into a purchase invoice. Stock information, swipe ups, ask us, going live, hashtags and boomerangs are all necessary tools automotive giants are using on Instagram to keep their followers hooked. LOOKS MATTER The design and outline of the website merit consider- ation too since they are instrumental in moulding impres- sions of the first-time visitor and the first few malleable seconds/minutes—when visitors browse through—are sometimes all a brand gets to net a new client. Offering effective call to action buttons, meaningful content such as blogs and automotive news and meticulously drafted stock information with appropriate pictures peppered with just the right amount of information can turn the tide in your favour. Since unique is memorable, brands focus on how to reduce the bounce rate in terms of search results. The use of certain keywords relating to the busi- ness, target market, inventory and location is of utmost importance since the idea is to secure best results based on typing a single digit. CLICK BAIT Increasing the user’s online stay through an effective online booking mechanism for cars or via appealing wallpapers for the category serve the dual purpose for increasing traffic. Online reputation is also key factor for authenticity in the eyes of the consumers to allay appre- hensions of mistrust and fraud. Customer testimonials work best in this regard along with a certified rating from Google. In the current scenario, digitalisation is one step ahead of the brick and mortar business model for the auto industry and it has certainly changed the way people perceive, view and purchase cars. Jatin Ahuja is the founder of Big Boy Toyz INDIA TODAY SPICE 29 JANUARY 2020

NareshTIGEJariwalaR PERFECT MATCH Michter’s bourbon is paired with Duck with Orange- Soy (courtesy:Yokoso) and Cheese Platter (courtesy:Safari Lounge) PHOTOS BY RAJWANT RAWAT; LOCATION COURTESY SAFARI LOUNGE AT PERBACCO - THE LODHI, NEW DELHI INDIA TODAY SPICE 30 JANUARY 2020

COVER STORY TRENDS I BOURBON BBoonurhboomnie Good old scotch finally faces stiff competition from American whiskeys with Bourbon jump starting the trend NareshTIGEJariwalaR By SANDEEP ARORA Bourbon is finally having it’s moment in the sun with bars across the country celebrating American whiskey as the new choice for cocktails as well as straight drinks. American styles of whiskey including bourbon are being appreciated for their sweet, spicy and woody palate that packs a punch of flavour and taste. Unlike many other spirits, Bour- bon offers something that Indians prize—a slice of the Wild West within an increasingly shrinking globalised culture. Whiskey appreciation has ac- quired a much younger demographic recently, giving stiff competition to the venerable Scotch, which has held sway across Indian boardrooms and cigar lounges. With the availability of luxury brands, especially the explosion of craft bourbons, what’s interesting is the average age of the aficionado is now younger and veers between 30 and 35. Bourbon’s notes are spicy, BETTER TOGETHER The Woodford Reserve is paired with the Charcuterie Platter (Courtesy: Safari Lounge)

COVER STORY TRENDS I BOURBON PAIRING GLORY î Preferred Meats Duck, Pork, Chicken î Sauces Sweet Onion, Black Pepper, î Cheese Cheddar, Cream, Brie î Vegetables Sweet Potato, Corn î Desserts Dark Chocolate, Creme Brulee, Berries, Custard, Puddings NareshTIGEJariwalaR A GOOD FIT Bourbon also pairs well with Tofu Cheesecake (Courtesy: Yokoso) SHUTTERSTOCK INDIA TODAY SPICE 32 JANUARY 2020

SHUTTERSTOCKNaresh JariwalaTIGER TWO GOOD Maker’s Mark bourbon is paired with Pork Kakuni (Courtesy: Yokoso) THE CUP RUNNETH OVER… î Michter’s Rye & Bourbon Whiskey î Jim Beam î Maker’s Mark î Woodford Reserve î Buffalo Trace î Blanton’s î Bulleit woody, fruity and floral along with the sweet aromatic tones of vanilla, caramel, corn, honey or butter scotch that resonate perfectly with Indian taste buds. In some cases, it is even replacing white spirits as the base for a good cocktail. In fact, new age bourbons are selling at a much higher price than even some Scotch whiskies. Michter’s—declared the best American whiskey in the world for 2019—introduced only few years back, is already a favourite among bartenders across India. With over 1400 different brands across the US, industry estimates indicate Ameri- can whiskey as the second largest imported whis- key category after Scotch in India with a CAGR (compounded annual growth rate) of more than 11 per cent in the last few years. Bourbon can be served neat, diluted with wa- ter, on the rocks, with other beverages in simple mixed drinks, and in popular cocktails including Manhattan, Old Fashioned, Whiskey Sour, and Mint Julep. Bourbon is also used in cooking and was historically even used for medicinal pur- poses. Prevention is the better part of cure, we say. Cheers! Sandeep Arora is the director of Spiritual Luxury Living

COVER STORY TRENDS I RUM SRBtaurcmikkes The cup runneth over, at least for rum; unfettered from its plebeian past where it was labelled the There’s more to rum than choice of poison for crude pirates and inebriated just a Cuba Libre. The spirit sailors, and seldom celebrated for flavour. Over steps out of the shadows of its the past half-decade however, rum has been shedding its coarse past to make a splash. murky image to find place in the top shelves of cocktail bars all over the world. The appreciation of truly fine rum is growing, By KARISHMA KIRPALANI with connoisseurs waking up to the subtle complexities of the NareshTIGEJariwalaR spirit and tastemakers realising its potential in creating unique cocktails. Apart from the usual cocktails such as the Daiquiri, Planter’s Punch, Pina Colada and Mai Tai, there are takers for innovative spirit mixes in all continents. With a valuation in the billions in spite of facing stiff competition, the drink is now be- ing reimagined as a premium luxury beverage all set to redeem itself. And the Caribbean is in the midst of the action. The 26 countries of the Caribbean have their own language of brew- ing, tasting, and drinking rum and they all have a special place for the beverage in their shelves and hearts. El Dorado 25 Those who claim to have seen El Dorado, the lost city of gold, claim to be gobsmacked with an incomparable sense of awe. The El Dorado 25 in essence delivers to your senses a similar feeling. There is little wonder as to why it has such a wild fol- lowing in the rest of the world. The decanter has an ornate glass-topped cork that lends a calliphonic pop when opened. Your nose certainly knows the difference when it is enveloped by the enchanting aromatic fumes of brown sugar with hints of caramel, faint orange peel, spices and cinnamon. The mouth, on the other hand, experiences an even stronger hit with the richness of the Newtonian fluid and the flavour of fresh coco- nut shavings and berries among many others. Appleton 21 Being the company’s first premium rum, Appleton 21 Years, really has a go at you with its deep wine reminiscent flavours; the tones of dried fruits intertwined with some carefully se- lected herbal notes. This Jamaican rum has a scintillating com- bination of robust notes arising from the burnt sugar and the timid notes from the light flowers that make for a well-rounded experience. Only later do you sense the tangy twist, where the familiar citrus tones make an appearance and a grand one at that. Being blended with rum aged in used Jack Daniels bar- rels, the intensity of flavours leaves you craving more. SHUTTERSTOCK Ron Zacapa Royal A particularly decadent rum from Guatemala, it is noted for its distinct flavours of chocolate, nutmeg, and toasted almonds. INDIA TODAY SPICE 34 JANUARY 2020

LIQUID GOLD Rum is being recognised for its complex flavours as well as its versatility to be used in cocktails SHUTTERSTOCKNaresh JariwalaTIGERThe flavour notes are extraordinarily intricate and pleasurable, some would even say intimate where the drinking experience is elevated beyond the usual high. This elegant and warm drink from Guatema- Photo by PAT BARRY la is aged in French oak casks from Le Bois De Roy, where woods from four 13th century forests are used to preserve its potency and reduce piracy. Facundo Paraiso: A premium line from the house of Bacardi which is also named after the founder ‘Facundo Bacardi Massó’, the sweet rum is double aged, initially in casks of white oak and then later in French oak. The old- est expression in the premium line, it is impeccably smooth with notes of almond, vanilla, some chocolate and woody notes. This light sipping rum has rumaniacs all over the world going gaga over this aged beverage as it is blended with some of the oldest rums the house of Bacardi has to offer. For those who enjoy sipping on a sweet, delicious and carefully crafted beverage, this is definitely a contender for the top spot. Pyrat 1623 Rum The flagship of the Pyrat brand in Guyana is inspired by the ro- mance, adventure, and heritage stemming from the time of the pirates. Even its name is derived from the old English spelling of the word pirate. This particular rum is blended from aged Carib- bean stocks as old as 40 years. It has a sweet citrus note of brandied orange and apricot with a slight tinge of tobacco followed by vanilla and butterscotch accents. The iridescent bronze colour of the syrupy liquor adds another dimension in the sensory experience that is distinctly Pyrat. This decadent indulgence is priced at $200 and worth every penny. Once you have poured one out and taken that memorable first sip of what has been described as smooth and voluptuous, you will know what it means to be bowled over. Daring and dramatic, this beverage earns its boast. INDIA TODAY SPICE 35 JANUARY 2020

COVER STORY TRENDS I CHAMPAGNE DECODING the Bubbly Dom Perignon’s oenologist on why vintage champagne is finding new acceptance and appreciation By NICHOLAS LANE NareshTIGEJariwalaR SPARKLING MOMENTS Champagne is no longer reserved just for special occasions SHUTTERSTOCK Vintage champagne is so therefore commands a higher price called only when all the while being appreciated by wine con- grapes making the wine noisseurs and experts alike. This is come from a single harvest. not necessarily to say that the category Ninety five per cent of all champagnes is expanding, just that the value of the contain grapes from different vintages category is going up. to even out the variety found in differ- ent climactic conditions and seasons. Globally, the interest in vintage Globally, there is a shift in perception wines is definitely on the rise. when it comes to champagne. No Champagne may not necessarily longer simply a drink to toast with, it compete with hipster trends like gin is now being viewed as a fine wine. cocktails, but we have a lot of inter- This has led to better understanding est from connoisseurs who under- of the beverage. There is an almost stand the complexity and elegance imperceptible rise in awareness of the wine. When one is sipping a among younger people who want to glass of champagne one is having a drink less, but drink better. Authen- singular wine from a singular place ticity and provenance rate high on made with a singular concept so its their criteria of choosing a drink and not about mix and match. A vintage that’s where Dom Perignon scores. champagne drinker is ambitious, Vintage champagne at the moment knowledgeable and very aware of the is a category that is asserting itself by heritage of the wine they are about being a luxury product. Its rarer, and to consume. As told to Jahnavi Chakravarty INDIA TODAY SPICE 36 JANUARY 2020

BRAND ROLEX NareshTIGEJariwalaR Matching Beats Tabla maestro Zakir Hussain and drummer heritage and includes mentor-protégé Marcus Gilmore make beautiful music together pairs in architecture, dance, film, literature, music, theatre and visual arts and will soon MAGICAL ZBy ADITI PAI launch a new interdisciplinary pairing. MOMENTS akir Hussain and Marcus Gilm- Similar to the Indian guru-shishya tradition, Hussain and ore may be vastly different in the programme allows the protégé to spend Gilmore perform their musical roots, cultures and time learning, watching and performing at the Royal instruments but are bound by with the mentor. Gilmore attended Hus- Opera House the universal language of rhythm which was sain’s tabla retreats, watched his students evident as they played together at Mumbai’s play and then replicated the music in his Royal Opera House in December as part of own style on drums. “In the earlier days, the the Rolex Mentor and Protégé Arts Initia- shishya stayed with their gurus for years and tive. So, when the tabla maestro was asked sometimes learnt a lot by just being a fly on to pick a protégé under the international the wall. Now times have changed with art- philanthropic programme by Rolex, he ists constantly travelling and performing so chose Gilmore, a drummer and composer this is a new way of mentoring,” says Hus- in New York, for “his unique understanding sain, a Padma Bhushan awardee and two- of how to articulate on a drum kit and his time Grammy Award winner. For Gilmore, musicality on that instrument that is al- the “life-changing” experience went beyond ready at a top-shelf level.” The mentorship rhythm and notes. “I saw how graceful he is, programme pairs gifted young artists with his people’s skills and learnt how to handle recognised masters from around the world every situation as an artist,” he says. for a two year-long period of creative col- laboration. The Arts Initiative was launched As their two year-mentorship comes to in 2002 to perpetuate the world’s artistic a close, the duo will perform together at the Rolex Arts Weekend in Cape Town in Feb- ruary next year where Gilmore will premiere his first orchestral composition, Pulse. INDIA TODAY SPICE 37 JANUARY 2020

NareshTIGEJariwalaRAthWe Callokuinds Meghalaya, the Scotland of the East, calls out to visitors with its mysterious narrow streets and misty fields By CHINKI SINHA Abottle of Mirinda lay at the feet of the grave decorated with bright pink plastic wreaths. In the wilderness where green and black mountains lay in the horizon, a man said Henre Dkher might have liked the particular brand of soda while he was alive. In the distance, you could see the black mountains and then an unhindered landscape of green and brown, its monotony broken by pink and purple flowers. The sun was out but it wasn’t a harsh sun that burned. It was the kind of sun that lit up every blade of grass. Somewhere in the West Jaintia Hills where the skies are unusually blue with sparkling clouds, you spot a grave in the middle of nowhere, a soda bottle at its feet. Meghalaya, the abode of clouds, the Scotland of the East for the Europeans, separates the Assam valley from the plains of Bangladesh. It is also a place of stories. And perhaps this could be closest to Utopia where a dead man lies peacefully on a hill where he still isn’t forgotten or forsaken as the bottle suggested. Someone must have come to mourn the loss, to remember his likes, to bring him things INDIA TODAY SPICE 38 JANUARY 2020

T R AV EL COLUMN NareshTIGEJariwalaR things he loved. journey, you sort of wondered if Mr. Henre was The epitaph wasn’t remarkable. In translation a lonely man who enjoys the company of strang- WHISPERS IN ers as he lies in his grave on a hill. In the dis- THE WIND it read “in loving memory of...” tance, you could make out another grave. Maybe The fields, It could have said “here lies Henre who loved his lover. We didn’t make it to that one. waterfalls and ancient bridges the orange fountain soda. He had directed his But we did make up these stories on high- in Meghalaya all family to place plastic wreaths in bright pink at ways as it rained and narrow streets into the hills have stories to tell his grave. He said he wants to buried on a hilltop became a blurred vision from inside the car. in absolute isolation. The world became too much for his simple soul.” Shngainlang Khongsti and Handerson Chu- let, who had been deputed to be with us, were The grave stood out amidst a sea of wild chatting away in their language. They have been flowers, bracken, grass. friends for a long time and most weekends, they set out with their cameras to explore the many From a distance, the cross bobbed-up above myths and waterfalls and cliffs in the region. this sea and you couldn’t figure if it was the final resting place of a man. We were heading to the last motorable vil- lage at the border in September this year. From You picked up a black stone, a blade of grass Shillong, the capital with its blue churches and and you took pictures of the grave for your ar- old Assam houses, the journey would take chives. And you wished Mr Henre good times us about three hours to Kudengrim village, in heaven. one of the several the government is helping under a convergence scheme to become self- He knew real flowers die. Plastic flowers are sufficient eco-tourism villages. This one had a forever. A wise man. root bridge, was relatively less popular than the others closer to the capital and swarming with He must have been a man who wanted a tourists carrying selfie sticks. passerby to visit his grave. The pink flowers became the beacon. And for the rest of the At the village, a young man had taken charge of the expedition. He said he was studying in Shillong and doing this for his village. On the other side, he pointed out, lay Bangla- desh. Costlymore’s mother served tea and local snacks before we started the trek to the root bridge. The steep descent was made up of moss- laden stones. A waterfall somewhere nearby made that rhythmic sound. Through the thick- ets, we walked slowly. Perhaps the best way to be in the “here and now” and after a tough trek, the living root bridge of entangled ariel roots of old giant trees woven by the Khasi and Jaintia tribes was a spectacle of human endeavour and ingenuity. It was a double decker bridge and at the end of it, via a small descent, you reached a waterfall where the water sang it’s lullaby and yellow butterflies were not scared to sit on your shoulders and flutter around your face. INDIA TODAY SPICE 39 JANUARY 2020

FOOD COLUMN I 24 HOURS CWOhlodarlrdm SHUTTERSTOCKNaresh JariwalaTIGERGo gourmet in the ancient city of Jerusalem By PHORUM DALAL der from one quarter to another, stop Windmill—stands tall in the Moshe for hummus at Lina’s or Arafat in the Yemin neighbourhood. Locals promise Jerusalem; the epicentre of Christian Quarter, the best you’ll find in this is the best viewpoint in Jerusalem. where the world quite lit- all of Jerusalem. The staple Jerusalem Overlooking the old city and the pale erally started. The Old City dish of shakshuka, is another option. hills leading all the way up to Jordan. encompassed in ancient This is an all-day pick, which locals rel- Last year, the sixth largest winery in Is- limestone walls is an invita- ish on their community tables. A typical rael, Jerusalem Vineyard Winery, leased tion into a time warp that takes you back dish of eggs and tomato sauce cooked the structure from the government to in time—The Wailing Wall, the holiest in a skillet, there are modern variations set up their winery and tasting room. of sites for the Jews, The Church of the with olive pesto and hummus are avail- Holy Sepulchre, where Jesus was cruci- able at cafés too. Begin your shakshuka While the wine drinking culture is fied and Dome of the Rock, the oldest journey with an authentic taste made not too popular in Israel, some inter- Islamic monument. While history and with cumin, paprika, garlic and cayenne esting wines are coming out from the religion are omnipresent, breaking peppers at Damascas Gate Café near start-up nation. The grapes come from bread is just as vital; here’s our inside Damascus Gate in the old city. Wash it three regions in Judean Hills, Mount track to the Holy Grail of great food. down with some Turkish coffee to kick Carmel and Galilee and their portfolio BREAKFAST start your field day. includes Malbec, Sauvignon Blanc, Before you take your first bite of the Old AT: Damascus Gate, Old City Merlot, Cabernet Shiraz but a stand out World, look out for bread carts at the COST FOR TWO: 40-80 shekels is the rose made from grenache grapes. entry of Jaffa Gate sell freshly-baked PRELUDE TO LUNCH Not too sweet with a subtle tart finish, it Jerusalem bread or bagels. As tradition A stone throw’s away from the old city, is a great souvenir to take home. To bal- goes, a local will suggest that your group the only windmill in Israel—Montefiore ance the acidity of the wines, pair it with huddle around and hold onto one bread some brie and cheddar from the cheese and ‘break bread’ together. As you wan- platter as you soak in the sun on the INDIA TODAY SPICE 40 JANUARY 2020

NareshTIGEJariwalaROLD IS GOLD The Old City is a cornucopia of food culture (left); Chef MOshe Basson in front of the his restaurant The Eucalyptus (below); The Montefiore Windmill doubles up as a winery and tasting room (bottom) PHOTO BY RICKI RACHMAN open-air deck. Also try orange wine (crafted when the grape skin is left to ferment in the white wine) that often invites mixed reac- tions. All the wines are prepared following Kashrut, which means the wine making process is handled by the Jews and kept away from contact of certain ingredients like grains and legumes. COST FOR TWO: 400 shekels AT: Sderot Blumfield, Jerusalem, Israel www.jerusalemwineries.co.il LUNCH While you have taken the leap of faith into history and religion, for lunch, walk to- wards Hutzot Hayotzer Artists Colony from Jaffa Gate. Peppered with art galleries and

FOOD COLUMN I 24 HOURS FOOD HEAVEN Sandwiches at Rachel’s (right); Wine tasting at the windmill winery (below) studios, Chef Moshe Basson has beenNareshTIGEJariwalaR do serve some delicacies to their guests. serving biblical and traditional foods at kitchens preparing for Sabbath, or Day At Mamilla Hotel, every Friday for their Eucalyptus for the past 33 years. Basson of Rest which begins Friday evening special Sabbath meal, the food is pre- is part of Chefs for Peace, a non-profit, to Saturday evening. Challah, sancti- pared using kosher laws. The baker tears non-political organisation started by a fied bread, a part of which is offered to a small part of the dough as a symbol group of Jewish, Christian and priests is also baked during Sabbath. It of offering it to priests before baking Muslim chefs to explore cultural iden- is a day for families to eat, drink, sing the challah. From the Syrian-style beef tity, diversity and coexistence through and play cards together. kibbeh meat balls, Moroccon-style cous food. cous, salads to Plov, an Uzbeki rice dish Cooking rules of Kosher, which with meat, the menu is a merry mix of His menu offers both meat and translate to ‘right way of doing things’, modern and traditional eats. vegan options. Basson explains, “It was gives a thumbs up to consuming cow, AT: Shlomo ha-Melekh St 11 only the priests in the temples who con- buffalo, sheep and goat meat. In birds, COST FOR TWO: 350 shekels sumed meat every day. The common chicken, swan, goose, quail, duck, pheas- www.mamillahotel.com man was mainly vegetarian. When the ant and turkey are allowed. On the other poor couldn’t afford meat, the mothers hand, seafood is not Kosher, restaurants and grandmothers put a piece of their heart to make the food taste delicious.” From a mushroom steak, to risotto made from freakie or green wheat, that grows wild in the region, you can eat food that dates back to 4,000 years ago. A must-try is the bambya (okra) stew, charcoaled aubergine eggplant with pomegranate syrup, to the meat or vegetarian Memulaim, which literally means stuffed things in Hebrew. The food is simple yet flavourful produced using ingredients of the terroir. AT: The Eucalyptus Restaurant, Felt alley COST FOR TWO: 200-800 shekels www.the-eucalyptus.com DINNER Israeli cuisine is a melting pot of al- most 80 immigrant cuisines that the Jews brought from all over the world. The markets are at their most vibrant on Wednesday and Thursday, when housewives and mothers stock up their INDIA TODAY SPICE 42 JANUARY 2020

ALL DAY, ANYTIME AFTER DINNER that is full of restaurants and pubs, some One can spend an entire day from dawn The Mahane Yehuda Market has a Dr like Mahane owned by a group of chefs until the wee hours of the morning Jekyl Mr Hyde situation. One of the including Asaf Ghani, have a waiting in the Mahane Yehuda Market outer most old-fashioned places in Jerusalem, reservation list of up to seven months. periphery and still not be done tasting it transforms with a buzzing nightlife Stop by at Dwiny’s for everything in a the melting pot of cuisines. Earlier in- when evening descends. The market pita (the spicy asado as well as the cau- habited by immigrants and the middle was the centre of Jerusalem in the 70s, liflower-mushroom is a hit) for a bite. class, today the residents of the area during the Ottomon Empire. As the Jimmy’s is the oldest bar in the vicinity include artists, students and hipsters. shutters drop on the shops selling fruits dating back to 60 years. They make Look up to spot the ropes used to and vegetables, olives, tahina and teas, their own arak with date, almond and fig exchange foods and groceries across hookah joints and drinkeries throw out flavours. Arak, one of the oldest spirits balconies. From the open shops and tables, chairs and mats for revellers. in the world, means sweat. Strong in bakeries try the chocolate rugelach, an Beer Bazaar, a boutique craft beer haunt anise flavour, this one measures in brute Eastern European Arabic dessert made that sells over a 100 varieties including strength, mind you. But that is precisely from liquid sugar. Similar to a croissant, 15 of its own creations, is a great start to the idea: to let the evening submit to the the sweet has a heavier bite and a sug- trying local brews as the evening lingers flow of the senses. ary finish. From the Georgian on. A must-try here is the zaatar beer. AT: Agripas St 90, Jerusalem there is Khachapuri, a pita st COST FOR TWO: 30-100 shekels cow-milk cheese. Served wit The market has a peripheral ring tomato sauce, a sweet apple sNareshTIGEJariwalaR pickled carrots and greens th for a quick snack for sharing. Another old-school eatery Iraqi food since 1982, is Mor the story goes, the first owne shut shop at 5 pm every day, seen walking home with his g dren. When friends advised h keep the restaurant open lon he could make more profits, smiled at them and said poin ing to his grandchildren: “I h one million in each hand. Wh more do I need?” Today, the very same grandchildren man the eatery. A must try is the d ma (rice wrapped in vine leav and pastel or samosas filled mashed potatoes. AT: Agripas St 90, Jerusale COST FOR TWO: 30-100 els per dish HOMEY GOODNESS SHUTTERSTOCK Shakshuka is an Israeli staple 43

LAUNCHHOETS HOTEL REVIEW NareshTIGEJariwalaR PGOdaloesrtotioaus History is in vogue at the new Welcomhotel Amritsar By CHUMKI BHARADWAJ Amritsar is the kind of city where time does not play devouring tyrant; where both the soul and the senses join hands to defy the calendar’s expiration date. Unlike most of Punjab that is riddled with constants and cliches, Amritsar’s contradictions cohabit charmingly. Some- where between the vigorous beats of the bhangra and the melancholic strains of the sarangi, the city breathes in history, heritage and hedonism, balanc- ing each with grace and ease. It is here that the newly opened Welcomhotel Amritsar works as its poster child. Eight acres of manicured greens hem the hotel that is built around a 100-year-old colonnaded man- sion—the erstwhile Sandhanwalia Haveli that traces its origins to the early 1900s—which has been re- stored, refurbished and curated to befit a luxury crib that offers creature comforts but well within the em- brace of old-world charm. Gracious hospitality and fabulous food are the twin hearbeats of the sunshine state and the hotel does Amritsar and its Punjabi an- tecedents proud on both these counts. For a property that offers more than a 100 rooms, it is disarmingly homey and cosy with the recep- tion area, lounge and restaurants hosted at the main mansion while the rooms are housed within easy INDIA TODAY SPICE 44 JANUARY 2020

NareshTIGEJariwalaR proximity. The hotel décor is carefully nuanced to pay ode to the vintage charms of a century-old PAST PERFECT(Clockwise from top): The entrance to the kothi in a rustic setting with copper lanterns, burnt orange walls and marigold flowers, crafted main hall and corridor; Phulkari cafe and the subtle interiors in wood, sprinkled across the walls and inlaid of a double room flower tiles on the floor. As with all grand homes, massive photo frames of the former owners of the family find pride of place on the walls with some thoughtful paintings from the time. The theme of less is more follows the décor patterns across the hotels and subtle and tasteful, sans the usual drama of chain hotels. It is in these small, intimate touches that the hotel truly stands out. Even bet- ter is the location of the property within an easy 10-minute drive of the airport so you can choose to be as connected or distant from the city at large, which works perfectly for both the focussed business traveller or the happy drifter. Immersive experiences are the calling card at this property with food leading the brigade: au- thentic, fulsome, robust, delicious and versatile. If indulging palate temptations is not your life philosophy, then the charms may be entirely lost on you. The superbly curated, if somewhat ex- travagant, Sthalika—the widest imaginable assort- ment of regional dishes on a single platter—is the crown jewel at WelcomCafe Phulkari—the all-day diner. Everything that you can probably imagine about Amritsari food from sides and snacks to mains and dessert, it’s all there along with some perfected, lesser known gems like the aloo ka gosht. Their Indian restaurant Kebabs & Kurries captures the soul of heritage cuisine with multiple cooking styles, an army of kebabs that seduce the palate into submission and at least a dozen cur- ries, each startlingly distinct from the other. Even if food isn’t your soul’s calling, spend a fine day shopping for colourful phulkari, subli- mating at the glorious Golden Temple or just a romp through the Gobindgarh fort, but be sure to return at dusk to the strains of the sarangi on the front lawns, serenaded with kulhar tea, pakoras and samosas or nursed with a lovely cocktail from the hotel’s rooftop bar. Whatever be your passion, options to service it are too numerous to list down. Cost `7450 plus taxes (double occupancy); For more information [email protected] INDIA TODAY SPICE 45 JANUARY 2020

LAUNCHHOETS MVieggghie t The new Mei Kun offers a sea of can be a meal by themselves. The Singapore chilli crab surprising vegetarian Chinese and the Chilean sea bass are a god-sent for the pesky pescetarian, but the one dish that truly resonates with CHUMKI BHARADWAJ every eager palate is the oat-crumb prawns; a house speciality that promise delicious mouthfuls of crumbly What makes a lazy lunch, a glorious languor- flavour. Where The Leela Ambience Convention ous one, is if the restaurant services quiet Hotel; Cost Unlimited set meal for two `2,999 pockets of privacy where you can truly enjoy a delightful meal that is high octane on flavour, varied in choices, especially vegetarian, and thoughtful in detail and décor. The all-new Mei Kun at The Leela Ambience Convention Hotel that recently re-opened, weighs in on all of these parameters. With a relaxed décor and large windows that let in the afternoon light as much as the surprising luxury of an ambient green cover, this spe- cialty fine-dine Chinese restaurant offers a menu that is curated to delight with truly unexpected options. Even the familiar has been dealt with an imaginative hand to execute perfect rendition such as the delicately flavoured white fungi coconut soup, the dim sums offer remark- able options in non-vegetarian and veggie choices and NareshTIGEJariwalaR In Perfect Harmony The House of Suntory debuts three of its most sought after expressions JAHNAVI CHAKRAVARTY Aconstant on the trendy drink list, Japanese whisky has finally made its way to Indian shelves. House of Suntory has launched its celebrated single malt Yamazaki along with Hibiki, a blended whisky, and Roku gin. Yamazaki, a pioneer of Japanese whisky, will be available in it’s Distiller’s Reserve expres- sion. A blend of more than ten malt and grain whiskies, Hibiki stands as a symbol of harmony. Roku gin brings together six Japanese botanicals to create a perfectly balanced taste. Price Yamazaki and Hibiki range from `10,900 to `20,000 while Roku gin ranges from `5,500 to `7,100 INDIA TODAY SPICE 46 JANUARY 2020

LAUNCHHOETS RBohhaempisaon dy NareshTIGEJariwalaR WHAT’S NEW (From top) Prawn balchao Fun dining in a fine dine set-up is what and garlic sourdough (above); Masala The House of Celeste is all about pebbles; Delhi Clouds 6, Restaurant interiors By CHUMKI BHARADWAJ textures and colours offer food that is equal parts passionate and playful; Saran If anticipation is the amuse bouche calls it “fun dining”. of the senses, it is serviced to perfection at The House of Ce- The good-looking staff notwith- leste—the love child of Chef Suvir standing, the food is where Saran’s Saran’s, quiet, albeit effective, debut Michelin experience works its magic. on the Indian food scene. The res- The manageable menu keeps options taurant echoes Saran’s refreshing simple with truly memorable dishes like bonhomie and easy-breezy manner the roast onion garlic sourdough, served in which he runs the restaurant and with a garlic aoili and drizzled with garlic engages with his staff. The menu is oil. It may not be the most romantic an extension of Saran’s appreciation option on a date but the onion jam and of culinary expressions from across mozzarella stuffing make it outstanding the country. The flavours are authen- as is the shrimp balchao. This is the tic, yet teased to offer a contemporary spiciest dish on the menu, but the mel- twist to familiar tastes. He chooses to low heat hisses rather than stings in a call the manner of cuisine progressive warm afterglow. For small bites, try the or modern Indian, but it steers clear masala pebbles that combine sweet chilli of pretentious plating and lilliputian pineapple soup tempered with tamarind bites that dissipate in a cloud of dust chutney that disappear in one surprising or liquefied glory. Instead, the tastes, mouthful, ending on a sweet note. Delhi 6 clouds is a light-as-air yoghurt mousse that hums an ode to Daulat ki chaat with crunchy potatoes to punctuate the cloudiness. For sheer genius of balance, try the fudgy, chocolatey milk skin des- sert that champions the cloying doda treated with a subtle tart and airiness of a buttermilk sorbet. Balance is every- thing, in life, and in food but it’s tempta- tion that wins at The House of Celeste. Where 32nd Avenue, Gurgaon Cost for two `3,000 (without alcohol) INDIA TODAY SPICE 47 JANUARY 2020

NareshTIGEJariwalaRLAST LOOK To New Beginnings A New Year is a new beginning. It sheds all of the gloom and pall of the past and steps into the bright light of newness and light. Blancpain celebrates the infinite joys of the new year with its first watch craft- ed entirely in porcelain to mark the Chinese New Year of the Rat. Handcrafted in the Métiers d’Art workshop, the special series of only eight limited edition marks the introduction of traditional Chinese skills. The creation of this timepiece involves several dexterous steps punctuated by long drying and firing phases. Dedicated to the Chinese zodiac sign of the year, each of its one-of-a-kind timepieces depicts the Rat. Each animal decoration is painted freehand with a superfine brush. A lengthy 1,200 degree Celsius firing stage fixes the colours on the porcelain. With a 33 millimetre diameter white gold case featuring a bezel set with 48 brilliant-cut diamonds, the Métiers d’Art Porcelaine watches are powered by the 1154 au- tomatic movement, whose exquisite finishes may be admired through a sapphire case-back. An alligator leather strap sets the perfect finishing touch. Availability Brand boutiques INDIA TODAY SPICE 48 JANUARY 2020

TIGERNaresh Jariwala