{"id":1559,"date":"2020-04-16T11:51:44","date_gmt":"2020-04-16T06:21:44","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=1559"},"modified":"2020-04-18T13:14:17","modified_gmt":"2020-04-18T07:44:17","slug":"memorable-meals-by-sanjali-restaurateur","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/memorable-meals-by-sanjali-restaurateur\/","title":{"rendered":"Memorable Meals"},"content":{"rendered":"

\"\"<\/p>\n

1. Your favourite cuisine?<\/strong><\/span>
\nJapanese – Hands down! My journey with Japanese food is quite interesting. I had a chance to visit Japan in 2004 for a Tennis tournament when I was in 10th grade. I was very fascinated with the local cuisine then as during those times I don’t think there was any exposure of the same in India. The buffet used to have a large spread and it’s funny the time I saw Wasabi I thought it was green chutney and gulped down a huge chunk! (Only to feel the fire in my mouth a few seconds later :p). At that time I liked the Teppanyaki cuisine & Ramen but did not grow much of a taste for Sushi or Miso soup.
\nMy love of it started in Barcelona where I did my MBA in 2012. Being a diverse city, the sushi culture was booming. I had a teammate and a close friend from Japan who had invited us home and he and his wife had planned the most authentic meal for us – from hand rolling sushi, tasting caviar from Japan, Matcha Tiramisu for dessert and free flowing Sake !<\/p>\n\t\t

<\/div>\n\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"\"\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
<\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"\"\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
<\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t
<\/div>\n\n

The thing with Japanese cuisine is that the quality really matters as they mostly use fresh ingredients. Now whenever I can I try to get my hands on some good Japanese food.<\/p>\n

The next on the list would be Thai & Indian.<\/p>\n

2. Your favourite dish at home?<\/strong><\/span><\/p>\n

Rajma Chawal! Best with Raita & onions. This is the ultimate comfort food and can never go wrong with it.<\/p>\n

3. Which cities in India and\/ or abroad would you rate as best for foodies?<\/strong><\/span>
\nIn India I would choose New Delhi. Nothing can beat Mughlai cuisine – it is so rich in flavours and so wholesome. The old city has some amazing delicacies and street food. But what I like most is the variety of cuisines now available in the city. Favourite hubs are Qutub Area, Khan Market in Delhi and 32nd Avenue in Gurgaon.<\/p>\n

Abroad my pick would be San Sebastian located on Spain’s north coast in the Basque country. It is home to countless Pintxo bars, michelin star restaurants and gourmet shops. A group of us international students had done a Pintxo Crawl which was quite a gastronomic journey for me. Basically we visited 10 bars and tasted 3-5 items per bar. A pintxo is a bite-sized form of more popular Tapas with super interesting ingredients such as wild mushroom croquettes, anchovies, different types of cheeses and toppings.
\nIt is definitely worth a visit for any foodie!<\/p>\n

Very high on my list is also Israel (There is a Mahane Yehuda Street food market in Jerusalum which was amazing) , Singapore (Ramen and Surinamese cuisine) & Bali (for its plant based and vegan cafes).<\/p>\n

4. If you had a choice of starting a restaurant in any city which would these cities be?<\/strong><\/span>
\nAlready have restaurants in Delhi & Ahmedabad being two foodie places of India. Next I would choose Goa as there is growing tourism and a lot of people are looking for authentic cuisines. Goa itself has such a huge cultural heritage and its own plantation that it is easy to go completely LOCAL. Something very sustainable with zero-waste is what I would look at.<\/p>\n\t\t

<\/div>\n\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"\"\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
<\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"\"\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
<\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"\"\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
<\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"\"\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
<\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t
<\/div>\n\n

Abroad I would choose Amsterdam. I have lived in the city for two years and it has a very international and vibrant vibe to the place. The city is also very dense so something innovative in the heart of the city will work well.<\/p>\n

5. Your most memorable meal or meals?<\/strong><\/span>
\nHad the best lunch at Din Tai Fung – A Tawainese Michelin star chain restaurant in Singapore last year.
\nIn Tel Aviv, Israel – There is a restaurant called ‘The Old man and the Sea’ at the Jaffa port – Basically you can have unlimited salads, falafel and breads. I
\ntook a Gastro cooking class with Javier Munoz in Barcelona where we made a meal for 5 hours – It was so tasty just cos if all the effort of cooking it.<\/p>\n

6. How would you celebrate a Romantic meal with spouse or girl friend?<\/strong><\/span>
\nI think the best meals are those made from scratch at home. So for me the best meal would be where we cook together at home with a glass of wine.<\/p>\n

7. If you were told you could plan your last meal what would it be like, what kind of setting and whom would you invite?<\/strong><\/span>
\nBy the beach with fresh seafood and BBQ and live music! Would prefer this probably on a remote island in Thailand.
\nIf it was my last meal, I would probably like to spend it with my mom!<\/p>\n","protected":false},"excerpt":{"rendered":"

1. Your favourite cuisine? Japanese – Hands down! My journey with Japanese food is quite interesting. I had a chance to visit Japan in 2004 for a Tennis tournament when I was in 10th grade. I was very fascinated with the local cuisine then as during those times I don’t think there was any exposure … <\/p>\n

Continue reading “Memorable Meals”<\/span><\/a><\/p>\n","protected":false},"author":18,"featured_media":1563,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9,2],"tags":[],"class_list":["post-1559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-dreams","category-articles"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/comments?post=1559"}],"version-history":[{"count":8,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1559\/revisions"}],"predecessor-version":[{"id":1561,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1559\/revisions\/1561"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media\/1563"}],"wp:attachment":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media?parent=1559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/categories?post=1559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/tags?post=1559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}