Every February, Canadians celebrate Black History Month which consists of festivities and events to honor the legacy of Black Canadians and their communities. The theme for 2022 Black History Month is: ‘February and Forever: Celebrating Black History today and every day,’ which focuses on the daily contributions that Black Canadians make to Canada.

I am a big fan of farm-to-table or farm to fork. I believe in food security, proximity, self-reliance, and sustainability. It is important for us to have a healthy relationship with food. Food is important for us as human beings.

A family that eats together stays together. Eating together allows conversations to happen, it sets a routine, it helps with assigning tasks and allows parents to influence what their children eat. I have known Michelle Marshall for more than a quarter-century. I am proud when my friends do well. Michelle Marshall has raised 5 children, continues to work full time, and runs an amazing catering business. I want to know a little bit more about her and her philosophy. I strongly recommend her for any of your parties.

Michelle, an honor to have a chef, mother, wife, and a woman of faith on my blog. Tell my audience something important about you?

I love listening to people’s stories, especially over a great meal. I also love rainstorms.

What inspired you to become a chef?

To be honest for a long time I did not consider myself a chef. That is a title that others have given me for the work I have done. My first choice of career was to become a psychologist, but at the time my family couldn’t afford that education. Instead, I went to school for Culinary Management because I really enjoyed cooking. I cook because that is my expression of love and care for others.

Name three ingredients you consciously avoid or eliminate even when the recipe calls for it?

Margarine, all vegetable oils, and flour. These ingredients each cause inflammatory responses in the body, and there are natural health-supporting alternatives.

Name three things you have to use in most recipes?

Coconut oil, scotch bonnet pepper, and lemon zest (and juice). A heart-healthy fat; flavor and fire; and that added ingredient to brighten up the flavors in most dishes.

How important is eating meals together as a family to you?

Eating together as a family is a key to helping us stay connected. Our meal times are very loud with lots of teasing and joking. The challenge that we face is making time with all our different schedules. But we are fighting to make it happen as often as we can.

What are your favorite regional cuisines or specific foods?

Indian food certainly, followed by Hakka. The love and care that go into Indian food flavors are beautiful. Similarly, the combination of Indian and Chinese influences in Hakka is addictive.

I should also mention that I love Caribbean food – especially Jamaican food because of my roots.

Over the years, I have catered events that have required me to prepare Ukrainian, Korean, Chinese, Canadian, Trinidadian, Jamaican, Portuguese, Italian Greek, and Ecuadorean dishes for very discerning audiences.

One of my new pursuits is to learn traditional cultural dishes from various elders. This summer I had a great education in Indian cooking from a mother and daughter team. I recently blogged about that exciting experience. 

If you could have any four people, from anywhere over for dinner, who would they be and why?

Firstly, my Grandmother has passed. She was the best cook and the kindest person.

Maya Angelou, because I would love to cook with – and listen to – her.

Michelle Obama, because she is a great mother and I would love to learn from her.

Nelson Mandela, because of his humility and forgiveness of others were so inspiring.

If you could just banish any one food, from the earth, what would it be?

I would banish hydrogenated fats because they have no redeeming nutritional qualities. They mainly exist because factory-produced foods require cheap fats to extend their shelf-life.

What’s the one superpower wish you had?

The ability to heal.  Of course, that would lead to lineups around the corner and very little sleep. I have also always wanted to be able to sing well.

I have been dying to ask you this one question. How did you manage five kids in the home?

I would like to say that we are super-organized and it is easy, but the truth is that it is really hard to meet the ever-changing needs of 5 very different people. We do our best, but the pressures of raising children in the digital age (where everything is available to them on their cell phones) is challenging. We try to be vigilant, present, and open with our kids. On the practical side, they all have their responsibilities around the house, and everyone cooks and can help with meals. That helps a great deal with the daily tasks because both my husband and I work full-time. We are grateful for the 5 beautiful souls that we have gotten to grow alongside for the past 18 years.

I want you to give my audience three tips on how to be a great loving mother, an awesome humble wife, how to cook a quick meal for a family?

My new goals, because they have changed over the years, are to learn to give unconditional respect, communicate openly (even if I have to write in a journal to get my thoughts across), and seek ways to be lovely to my husband.

3 quick meal tips:

• Start with what you have
• Reinvent leftovers
• Use fresh vegetables, not meat, as the star of your meal

How did you have time for yourself?

Time for myself is best spent in the company of good friends. Whether it is a walk or a cup of tea, being with people who I love fills up my emotional cup.

What was your greatest failure and what did you learn from that?

My greatest failure has always been trying to be what people want me to be, instead of being who I really am. No one wins in those situations. People deserve the choice to love me for who I am, rather than the person I think they want me to be.

Walk me through something challenging you have been through in life and what did you do to overcome it and thrive on the other side of the tunnel?

18 months ago, my father-in-law had a life-altering stroke. During his recovery, I felt helpless to do anything to support both him and my mother-in-law. Calling to check in on them, or suggesting snow removal services wasn’t enough.

At that time, I started to explore the healing properties of food. That began my journey into the field of culinary nutrition. With the support and encouragement of my husband I researched and signed up for an intensive culinary nutrition course. In the 18 months since my father-in-law’s stroke, we have moved them into a condo from their home of 35 years, and I have gone back to (and finished) school. We then renovated our home and moved 3 times in 6 weeks. That renovation was to allow me to teach culinary nutrition cooking classes. I will also be doing catering from the new space with a focus on using whole foods to promote better health.

The learning curve to begin this new endeavor is huge, but it has been worth it. What once was a situation that felt hopeless is now filled with possibilities. I can now help people to find food solutions for their health challenges.

Although I have been in the food industry for decades, coming through this challenging period is the story behind Michelle Marshall’s Food Solutions.

If I want you to cater to 20 guests who are vegans, have allergies, and are on the Atkins diet, can you pull it off for me?

[Laughs] Admittedly, you might want to have them over on separate nights! Yes, I can pull it off, but that dinner party would be a tough one. The vegans might be offended by all the meat the Atkins guests are eating, and nuts would be out of the question if some guests are allergic.

Personally, I would start by excluding everything that causes an allergic reaction, and then find out what foods people love. It would probably be a vegan menu, but it certainly can be done.

We have covered food; the family now let’s talk about faith. I believe we need more unconditional love in this world and less judgment. Do we have something in common?

Unconditional love in practice is a beautiful thing. We all need it, but it is hard to give. It is the one thing that is able to cross every boundary and bring peace both to the giver and the receiver.

Forgiveness and gratitude go a long way in this life and being joyful. Please comment?

Forgiveness frees us from the bondage that is always threatening to enslave us. Around every corner, hate is trying to grab a hold of us, but forgiveness is freedom.

At the heart of every truly joyful soul is gratitude. The amazing thing is that gratitude goes beyond our circumstances and sees the beauty in even the smallest kindnesses and gestures.

Peace, patience, kindness, gentleness, compassion…. universal qualities. What does your faith say about these things?

My faith says that peace, patience, kindness, gentleness are all attributes of love. Not a feeling, but actions that we take into our daily lives to protect our hearts – and the hearts of those we encounter. Love is a choice we make to treat others as we would desire to be treated.

The post Michelle Marshall: Chef listening to People’s Stories appeared first on Four Columns of a Balanced Life.

Janak Bhawnani, Vice President of Operations at Easton Group of Hotels talks about the hotel business and what to look for when you eat in a restaurant.

Janak, whenever I ask you about the hotel business, you tell me you are in the business of hotels not in the hotel business please explain?

At hotel school, it was all about being the maître d’maison, giving service, treating guests with care. It was never driven by the bottom line, but about guest satisfaction first and money second.   In the past, hotels were owned by the brands or by families that were proud to own the assets and they passed on the know-how and reputation from one generation to another.

Today, we have schools teaching students the “business” of hotels earning them the BBA & MBA designations.  It is all driven by the institutionalization of our trade. More and more REITs and pension funds are buying up the assets and are keeping them for a shorter period of time only to extract value and then sell to the next highest bidder.  The Joie the Vivre, maitre d’maison concept is less existent as it is all driven by the bottom line.

At your hotel you run a big food and beverage department, how important is food to your business?

Food is a very important component of our business at my current hotel. We are a big box; convention hotel and the food is about 30% of our overall revenues.  With people becoming world travelers, it is important that we cater to varying palates, hence our offering has to be geared seasonally to inspire our guests to dine with us consistently and use our catering facilities regularly.

As you enter your fourth decade in hospitality how has food changed?

Food is no longer just for eating and surviving.  It is now an experience! Chefs today are getting younger and more experimental.  We have a huge number of restaurants that serve “inspired”, “fusion” or “trendy” cuisine from around the globe. With human movement around the world increasing, so has the dynamism in the culinary world.  Gen X and the millenniums are so well-traveled and well versed with food and are internet savvy that they can make or break a restaurant’s reputation.

When you design a menu and source food do you keep local purveyors in mind?

Absolutely! We think global but also use most local purveyors. This is to keep the local economy strong. It also helps with consistency & freshness.  Examples: – tomatoes from Leamington, meat from Bruce County, foods and fruits from Foodland Ontario.

Fads come and go in food, what is something that will always be consistent?

I strongly believe that good quality fresh comfort food will always be in demand. In this part of the world, steak, salad, Chinese food, pizzas, and pasta will always remain in demand.

As a GM what do you eat daily to stay healthy and have the energy to work the long hours?

I eat a small breakfast of coffee and whole-wheat toast, a cup of soup and salad or a sandwich for lunch and an early dinner freshly prepared by my wife keeps me going for a 12-14-hour day.

You have bought and sold a few restaurants, what are the advantage of a franchise rather than starting on your own?

A franchise has a higher success rate as it is a proven system. They train you about the product, marketing, how to deal with staff, other aspects of their daily activities and give ongoing support to the business for success.

Franchises bring brand awareness with their names from day one. The customer knows what they are getting which will help increase sales. By buying a franchise, you are actually buying a turnkey business that is ready and waiting for you to start. Negatives are:  Fees for buying the franchise and ongoing fees that you need to pay to a franchiser. The entrance fees are usually very high and there are fixed costs every month/year for using the brand name. Also, you have no freedom to change the product line, the decoration of the store or anything else in a franchise system. It is very restrictive and you need to follow certain rules in order to protect your franchise license.

To start one’s own, you need innovation and creativity. Do it if you are a highly creative person full of different ideas and you want to make these ideas a reality. This will allow you professional freedom and growth. When you have your own business, you can work anytime you want. Also, depending on your business, you can work anywhere you want. You don’t need to report to other people.

Be careful of a higher failure rate, unfortunately, startups have a higher failure rate compared to franchise businesses. One in four fails within their first year, half of the remaining fail within five years and approximately 30 percent of the remaining in the last ten years. Therefore, it is very risky to launch a startup.

How you find balance with your job and your family?

Over the years I have learned that both have to be in harmony to be successful. I as a rule do not talk about work with family and family at work. This helps me focus and make sure that I give 100% to each. Also, I use my outlook calendar to its fullest as I schedule my days and try not to change so that I do not miss any milestones in both.

One of my readers wants to know what to look for in a restaurant when they go out to eat?

When trying new restaurants look for harmony; in the décor, ambiance, service, food quality, presentation and of course imagination of the chef. Did it deliver what it promised!

Photo Credits: Kristian Angelo Nick Fewings Elle Hughes bantersnaps Monika Grabkowska Eugene Stephanie McCabe Alessandro Cavestro

The post What to Look for in a Restaurant When You Go Out to Eat appeared first on Four Columns of a Balanced Life.

Introduction

After the COVID restrictions are lifted, we will all be dining out more often. I have outlined a few rules that will help you have an amazing restaurant experience.

Customer service is the main ingredient of an amazing restaurant experience. As customers, we expect the service to be friendly, personalized, be given suggestions based on our preferences, amazing food, out of this world presentation, dynamic ambiance, and great decor. However, as a customer, if you follow these strategies you will have a killer restaurant experience no matter what happens.

Make a reservation

A restaurant plans staffing, food preparation and everything else based on reservations. If you show up on a busy night without a reservation, chances are you will not get a seat. If you make a reservation and do not want to go, please cancel the reservation. Through reservations, the workflow is managed more efficiently and you get better service.

Check the menu online before visiting

It is important to check the menu online. In other words, you know if it has gluten-free, vegan, vegetarian or other options. As a result, you do not spend a whole bunch of time looking at the menu and are not sure what you want.

Be on time

Arrive on time. The manager has scheduled the reservations so that the service and kitchen have enough time to give you the best service.

The waiter is not your servant

It is important to know that the waiter is not there to meet your every whim and fancy. The waiter is there to make sure you have a great dining experience. Treat them with respect and you will get great service.

Go with a positive attitude

This is the most important aspect of going to a restaurant. Be positive. Go out there to have fun. Therefore, if you are looking to fill your Yelp or Trip Advisor review, you will not have a great experience. Do not go to the restaurant to take out your frustration on the waiter.

Do not ask to change the food

The menu is designed by the chef for maximum flavor. Do not ask to change the dish completely. Some modifications might be possible.

Spend money

Never go to a restaurant and be a scrooge. You see if a waiter is working from 5 to 9 pm, he is depending on having a guest from 5 to 7 and another from 7 to 9. Waiters work for tips. Waiters make below minimum wages. As a result, if you are just having a drink or a slight snack go to the bar instead.

If there is an issue let the server know

It is possible that many things can go wrong. If the food was not good or something is wrong, let the server know right away. The issue can be resolved. You will probably not be charged for the food, get a discount, get a free dessert or get a gift certificate for your next visit. But please do communicate.

The server and chef are human

The chef and waiter are human. Most chefs work sixty to eighty-hour weeks. The waiter is on his feet for eight hours and has probably not had a meal. Be patient, kind, gentle and considerate.

Tip well

I recommend fifteen percent to start with. The waiter has to give anywhere from five to seven percent of the total bill to the back house to be shared. Remember, waiters have good memories. Tip them well and they will go a mile to make your restaurant experience amazing.

Enjoy your visit to the restaurant, follow these strategies and you will have an amazing restaurant experience.

Photo Credits: Mojo Jojo  Louis Hansel  Persnickety Prints  Brooke Cagle Sasha • Stories Pablo Merchán Montes Adam Jaime Clay Banks Priscilla Du Preez Jonathan Borba Crew

The post 10 Strategies to a Killer Restaurant Experience appeared first on Four Columns of a Balanced Life.

A healthy lifestyle is vital for us and allows us to deal with the daily vicissitudes of life. A healthy lifestyle consists of exercising regularly, not eating junk and processed food or drinking too much pop, sleeping well, and making ethical decisions in your life.

Remember Rome was not built in one day. I would recommend you do the same with yourself. Take it easy, make small changes, enjoy the wins, be pliant, and find support with any issues you are facing. You can do this.

I ask Mallory Aldred why we should have a healthy diet.

Mallory Aldred is a Registered Holistic Nutritionist who provides an individually tailored, non-diet approach to whole-body wellness where she offers a variety of programs centered around real-time education, teamwork, and accountability. She gives some reasons for having a healthy diet.

Mallory, tell me a little about you?

Sure, I would love to! I am a “30-something” professional currently living in Toronto, ON. I have a Scottish fold munchkin cat named Peanut and I lead a very active lifestyle. I place a strong value on family, friends, and self-care. After a very long break from athletics (previous NCAA softball player at Canisius College), I have recently jumped back into challenging myself physically via sprint triathlons and distance cycling. 

What made you choose to become a Nutritionist and tell me the reason for having a healthy diet?

About 13 years ago, I was 50 lbs heavier than I am now. Because of the excess weight, I experienced low energy, poor sleep, a lack of self-confidence and I had a terrible immune system. One day I became fed up and decided it was time to make some healthy changes. As I gradually lost the weight (without a crash diet), my entire life changed for the better. It was at that time I knew I needed to share the gift of healthy, nutritious eating with others. I enrolled at the Canadian School of Natural Nutrition and received my designation in 2010.

How important is healthy food in our daily lives?

What we eat determines how we look but, more importantly, how we feel. If you want to accomplish more and feel fabulous doing it, incorporating healthy food into your daily routine is crucial. I strongly believe that if you eat nutritious foods most of the time, you are naturally more optimistic, and your obstacles become challenges you can meet.

Do I have to eat like an Olympic athlete daily?

If you’re an Olympic athlete, then absolutely, but most of us are not. The biggest mental flaw most have with nutrition is thinking it has to be an all or nothing approach. Over the years, I’ve found with myself and my clients, it’s the smallest changes that go the longest distance with health.

Give me a few examples of foods that are not good for our health?

There are a lot of different theories out there, however, personally, my body does not react well to simple carbohydrates (white flour products and sugar), trans/saturated fats, or most dairy products. Generally speaking, the fewer ingredients listed on the nutrition label, the better!

Give me a few examples of foods that are tasty and good for our health?

Some of my favorites are roasted root vegetables (sweet potato, parsnips, squashes), seafood (shrimp, lobster, scallops), dark chocolate, & a banana spread with natural nut butter (peanut, cashew, almond). 

Can we indulge once a week? 

In my opinion, absolutely! I do not believe in diets or unrealistic restrictions. Food should be viewed as fuel to operate rather than a reward or punishment.

Define a balanced diet?

It is my belief that a balanced diet incorporates lean protein, monounsaturated and polyunsaturated fats, 100% whole grains, fruits and vegetables. It is also important to hydrate with water and herbal teas.

How has life changed for you as you are pursuing your passions?

When I am sharing the gift of nutrition, I never feel like it’s “work”. I’ve formed many meaningful relationships pursuing my passion and it’s a true pleasure to watch my clients take back control of their health and happiness.

The post Reasons to Have a Healthy Diet appeared first on Four Columns of a Balanced Life.

My first exposure to ‘African Food’ was in Dubai, when I would eat Egyptian food. During my honeymoon, I did a day trip to Morocco and experienced North African food. Over the last few years, I have eaten at a couple of Ethiopian restaurants in Toronto. I love injera and eating with your hands.

North, South, East, West, and Central Africa each have unique flavors, preparation styles, and consumption methods. The food has been influenced by Omani, Yemeni and Indian traders and settlers, Phoenician and Carthaginian travelers, Arab and Turkish invaders, and then British, Dutch, French, Portuguese, and Belgian colonialism.

Magali has an amazing IG profile and food blog and talks to me about Congolese cuisine and culture.

Magali, a pleasure to have a foodie on board. I want to know a little about you?

My name is Magali Mutombo. I am a wife and mother to four boys. I am originally from the Congo. I love anything that has to do with food. I like creating, exploring food from around the world.  I have a food blog called Blue Fufu.

Talk to me about your love of food. How did it come about and how did the idea of the blog come about?

I have always known how to cook from a young age. However, I have developed a passion for food when I was newlywed in Italy. I couldn’t find “African food” at the time which forced me to teach myself to rediscover ingredients and eat like the locals.

Walk me through the culture, the food, the spices from Congo?

The food, culture, spices are vibrant. We eat grilled, steamed, boiled proteins while our vegetables are mostly cooked. We use different types of peppers to give heat to our dishes. Our approach to cooking is very simple and we enjoy dry and smoked fish or meat.

Congo is the third biggest country in Africa. We have over 250 ethnic groups. The culture is so rich and diverse that you will never be bored. Congolese are joyous, friendly people who like to share their culture.

I want to know some of your favorite ingredients and least favorites ingredients?

My favorite ingredient as of now is mango. The versatility of this fruit is incredible. You can use it in so many ways in sauce, baking, salad, sandwiches, etc. I find it fascinating.

My least favorite ingredient is mussel. The only way I would eat them is in a bouillabaisse.

A mother of four kids. I have one and it is work. How has motherhood been? What have you learned through the process?

Motherhood…so many things to say about it. The toughest job I have to do and the most rewarding. I have learned so much about God and the Holy Spirit by raising my kids. I have learned (still learning) what love is. Unconditional love.  Knowing that God loves me even more than I love my children is unfathomable.

The fulfillment there is in giving without truly expecting something in return.

Motherhood has also shown me the strength that I have inside that I didn’t know I had. I have learned about myself so much through motherhood.

I have been exposed to Moroccan, Egyptian, and Ethiopian food. Is there such a thing as African food? Are there any similarities and did colonialism influence it?

I am very glad that you bring it up because I always felt that Africa has been seen as one country when it comes to food which is a big mistake in my opinion. The food is very different from one country to another although you might find some similarities here and there. For instance, in sub-Saharan Africa, they eat lots of roots like tarot, yam, sweet potatoes, cassava. These roots might be pounded or boiled and called fufu. Depending on the region, fufu can be made with different roots or flour.

Eastern Africa was exposed to a lot of spices coming from Asia which affected their cuisines. Western Africa was exposed to foreigners from trade, slavery, or colonialism. So their cuisines were also influenced by those contacts.

Colonialism affected tremendously how Africans ate. For example, corn was brought by the settlers from south America. The weathers are very similar so it was easy to grow corn which means that what was eaten before grow less and less popular.

You run a blog, are on social media, four kids, and a husband. How do you balance it all together?

Ha! I still don’t know. It’s a jungle for sure and it can get overwhelming. I have learned to win battles, not the war. I try to take it one day at a time and being organized helps a lot.

You live in Toronto. Are you able to find all the ingredients to make your food? 

Yes! Toronto is so diverse its incredible. The mosaic of cultures makes it so easy for me to find my ingredients. I love it!

In Toronto where can we go for some nice Congolese meal?

There is a Congolese restaurant downtown called Mama Africa that serves classic Congolese dishes that you might enjoy.

Finally, I want to know your favorite meal for breakfast, lunch dinner, and dessert?

Favorite breakfast: Croissant and scrambled eggs

Favorite lunch: Fufu, sorrel leaves, and fried fish

Favorite dinner: Duck breast with red wine sauce

Favorite dessert: Mango cake with lime

The post Congolese Food and Culture appeared first on Four Columns of a Balanced Life.

I love Sundeep and Bedabrata, the antithetical, distinctive duo behind DelhiFunDos.

I love Indian food. I have backpacked in India numerous times. In Kashmir, camping by the Jhelum river, eating vegetable biryani with dum aloo, surrounded by the Himalayas. Himachal Pradesh with its variety of tomato and chutney sandwiches and delicious apple juice. Punjab, with its Dhaba culture, eating naan with spinach, and the variety of dals and washing it down with a cold lassi. My senses were awakened by eating chole bhature, kachori, and chaat in Lucknow. A simple breakfast in Gujarat is made by dipping puri in mango pulp. The Jain vegetarian thali with chapati in Madhya Pradesh was exotic but the spices gave me different layers of flavors that kept on exploding in my mouth. In Delhi, having a naan with the most delicious masala omelet I have ever eaten. Finally the magnum opus, the piece de resistance Bombay. The vada pav washed down with fresh coconut juice on Chowpatty Beach changed my definition of bread and potato.

The variety of Indian food is amazing. Each state has its own food, language, and traditional clothes, and the colors mesmerized me. The next time you go to an Indian restaurant, choose a greasy spoon. Eat with your hand, order a sweet lime drink, and get one step closer to heaven.

I admire Bedabrata and Sundeep’s approach to food. There is no snobbishness. They are real, down to earth, authentic and sui generis. I have been following their IG profile for a long time and love theirs out of the box approach to food. DelhiFunDos is India’s top food blog. They have more than 65,000 followers on Instagram, Twitter, and Facebook who admire their emblematic take on food. I am honored, humbled, and called even higher as they take time from their super busy schedule to answer questions about Indian food.

Sundeep and Bedabrata, thanks for joining me today. Please tell my audience a little about you? 

We are a traveler duo discovering life through travel, food, art, craft, and culture. One of us is a graphic designer and the other an IP lawyer and this is our Dr. Jekyll – Mr. Hyde’s story. When we are not running with design or legal briefs, we travel in and around Delhi and India and the world and share our fun experience on our platform DelhiFunDos. Over time, we have become one of India’s top food, travel and lifestyle website, Instagram, and other social media channels covering luxury to offbeat experiences. 

Talk to me about what is DelhiFunDos? 

In a single sentence, DelhiFunDos is a guide to a fun way of life. 

We took fun very seriously. Since we wanted to talk about fun things to do in life, we named our platform Delhi-Fun-Dos. Eventually, the name became our guiding principle. Therefore, we blog about only those activities that are fun. If an activity does not seem fun to us, we refrain.

Walk me through how did the idea come about? 

There is so much that happens in Delhi NCR in terms of food, culture, theatre, music, art, handicrafts, history, travel. The list is endless. We would soak ourselves in many of these activities in whatever breaks we could manage from our professional lives. Soon, we started getting requests for referrals from family, friends, and colleagues. It was time to spread the good word. To this end, we started a website recording our experiences and also listing events for the benefit of our followers. Gradually we expanded to other social media platforms where we circulate our experience as well as disseminate information about fun activities that any professional or, in fact, anyone may pursue.

Talk to me as to who is the audience of DelhiFunDos?

Our platforms cater to anybody who is looking to enjoy life no matter where in life they are positioned. Analytics show that our viewership starts from pre-teens to people in their 70s. Happy to say, we have reached out to followers from small towns to top cities of the USA and Europe. Many of our followers have said we inspire them. Yes, that’s the most humbling testimonial we have got.

What is your goal and what do you want to achieve with the DelhiFunDos?

In all humility, we are very satisfied in terms of our work in the mindboggling world of social media. It has been our sincere endeavor to take our followers along with us during our fun journey as bloggers and we believe we have succeeded. We look forward to more and more “Fun-Dos” in the future as well.

In the West, Indian food is synonymous with Butter Chicken. What is Indian Food? 

This is a deep question. Blogging has taken us places but every time we see a very different India where language, food, art, and culture change every few kilometers.  Hence it is difficult to have one size fit all definition of Indian food.  Vegetarian to non-vegetarian; proteins to fibers to carbs; bland to mouth-burning spicy – the sheer variety of Indian food is mind-boggling.  To hazard a generalization, we can say Indian food is all about the balance of color, flavor, taste, and texture.  Copious use of spices, fresh produce, and cereals in Indian food lead to a riot on the taste buds.

Let’s talk about Delhi. The food scene, the restaurants and why should we visit it?

It is said that Delhi is the food capital of India. New bars, restaurants, or cafes keep opening every other day.  In fact, many food hubs have been established in Delhi National Capital Region (“NCR”) over time. One would find agglomeration of pubs and clubs in Hauz Khas; designer restaurants in Connaught Place; fancy Indian or Indianised food restaurants in Rajouri Garden; international restaurant chains in Cyber Hub and Golf Course Road in Gurgaon. In addition to age-old Chinese restaurants, Italian, Japanese, Korean, Thai, Lebanese, Burmese, and other cuisines have already established a successful presence in Delhi NCR. It is, therefore, a still young food scene, evolving every day yet eclectic so as to hold everyone’s interest. From street food to fine dining there are options galore to suit the diner’s budget and mood. 

Among all the eating options, we would recommend Karims for Mughlai food, Shyam Sweets for vegetarian delicacies and sweets such as Nagori Halwa, and Moti Mahal that claims to be the inventor of Butter Chicken. These establishments are steeped in Delhi’s food history and we have not found a parallel elsewhere.

Talk to me about restaurants in Delhi away from the tourist haunts?

Delhi has many hidden dining secrets and we have a standalone blog about that. Off the cuff, we would recommend the canteens at the State Houses, especially Gujarat, Rajasthan, Andhra, and Banga Bhawan. The food here is reflective of the staple in each state. Also, Dilli Haat is popular as a crafts market. But the state-wise food stalls here give an alfresco dining experience where you can try delicacies from each state. You can taste multiple items and enjoy the sheer regional variety of Indian food. 

What do Delhiites have for breakfast, lunch, and dinner? 

Delhiites are happy eaters. Traditionally, the meals are a balance of fiber, carbohydrate, and protein. Ghee or clarified butter is the preferred cooking medium.

A time-honored Delhi breakfast has to be the paratha. This is ghee or white oil-coated flatbread that can be made plain or with a stuffing of chopped or mashed vegetables like potato, cauliflower, radish, and so on. It is had with curd or pickle. 

The usual Delhi lunch would comprise a platitude of items. These would include bread such as roti, dal or lentil soup, vegetable dishes, curd, and salad. Some people would also consume rice.

Dinner would be similar to lunch. Vegetarians may have a paneer or cottage cheese dish while non-vegetarians may have chicken as a side. Barfi or gulab jamun is common as dessert. Kheer or rice pudding is a delicacy served on special occasions.

How is Delhi food different from the rest of the subcontinent and other influences? 

Does this question behoove an explanation as to what is Delhi food?  Delhi has been under the rule of many dynasties. It was the capital of the Mughal dynasty during later years and in 1911 it became the British capital of India. Along with the administration, each of these rulers brought their own culture and cuisine to Delhi. Further, given the political significance, people from all over the country came and settled in Delhi.  Post-independence, Delhi became a major Punjabi settlement. All the communities brought their unique food habits as well. Some such food practices got dissolved in the cultural melting pot of Delhi. What has emerged is a syncretic food story that is about bright colors and strong flavors. Be it the snack Gol Gappe or the breakfast dish Chole Bhature; the heat from fresh green chillis and chili powder, tart from tamarind, and the sharp flavor of powdered cumin clear the sinuses while the palette craves for more. To us, this is typically Delhi food – rich, colorful, flavourful and wholesome. 

Let’s talk about Roti. I always tell people roti means bread…but then there is chapati, fulka, naan, romali roti, poori please explain? 

You are correct to the extent that roti is flatbread. In its commonest form, roti is made with wheat flour and baked on a tawa or griddle. Roti can also be made of flour from other grains such as corn, chickpea, millet or a combination thereof. Chapati and fulka are other versions of roti. A fulka is roasted on a direct flame to the point that it gets inflated and it is ideally had fresh from the oven. 

A romali roti is a very thin variety of flatbread that is baked on a concave surface. The final look and texture are like a piece of textile and hence it gets the name romali, romal being a handkerchief.

Naan is another variety of bread that is traditionally baked inside a clay oven. It is made of white flour, extremely soft and smooth in texture and may be flavored with coriander leaves and carom seeds.

Poori is a version of bread that is deep-fried to the point that it is well cooked yet does not become crispy.

Water, beer, wine, and lassi with Indian food…do you recommend any other drink?

We would recommend Nimbu Paani or fresh lime; kokum juice; and buttermilk since this helps to swallow the food while aiding digestion. Indian milk tea or chai is also popular with parathas or after any meal.

I am impressed that you have more than 60k followers on IG. You are doing something right. What is different and unique about your approach as food bloggers? 

As DelhiFunDos, we wear many hats and our platforms are an extension of our lives. We have started some days by brunching at a 5-star hotel and ended the same day by watching rooftop theatre by a nondescript group behind Connaught Place – free entry, followed by bread-omelet from a kiosk in the adjacent lane. In fact, we have a blog-post about him. In other words, we cover the whole gamut from luxury to modest projects where the owners have no fund for promotion. If an activity is fun, DelhiFunDos is a game and that’s our USP. That keeps the fun times rolling and probably followers return to our channel.

I have some rapid-fire questions for you.

Fav dish – Chhole Bhature 

Fav book – Sidhhartha by Herman Hesse

Fav drink – Milk tea or Chai

Fav movie – Chashme Buddoor (the original film in 1981).

Fav actor – Rishi Kapoor

This is your last day on earth. What would be your last meal consist of? 

A rather scary question but we don’t have to think twice. It has to be home food and precisely, our favorite – Rajma Chawal. Rajma is kidney beans and its curry is had in combination with Chawal (rice).

You are chosen to go to Mars and only take 5 snacks what would it be? 

We would carry comfort food that would remind us of home. Homemade dry snacks are almost always part of our snack bag when we travel. Our favorite snacks would be – nimki, namak pare, matthi, mithi matthi and more mithi matthi! 

Nimki, namak pare and matthi are savories and mithi matthi is sugar dipped version of these snacks. All these items have a very long shelf life. The homemade version of these snacks is crispy, tasty, yet wholesome and never makes us fall sick. 

The post The Delhi Duo Behind India’s Top Lifestyle & Food Blog appeared first on Four Columns of a Balanced Life.

I have traveled to more than 30 countries. Indian food in England is the Balti dishes from Bangladesh. In Lisbon, it is Goan food. In Paris, it is food from South India and mainly from Pondicherry. I live in Toronto, and Indian restaurants are mostly buffet style from Punjab. As a result, I want to talk to Divyanshi to get a better understanding of Indian food.

Divyanshi is a Delhi-based food blogger who has an amazing Instagram profile. She believes that good food brings people together at My Delicious Plate.  She loves exploring homemade food and different food recipes from all parts of India rather than Indian restaurants. Her mantra is ‘Eat, Drink and Live Free because you get this life once and there is no telling what might happen tomorrow’.

Divyanshi welcome to my blog. Please tell me a little about you? What does your name mean?

Hello Jerry, first of all, I would like to thank you for giving me this opportunity. I have completed my graduation. I love to write. As a result, I decided to blog and have been doing it for a year.

My name ‘Divyanshi’ is made of two Hindi words. ‘Divy’ which means divine or spiritual and ‘Ansh’ means a part of. However, when combined, Divyanshi means ‘Part of a Divine thing’.

I love your IG profile. You showcase a variety of foods. Is it from all over India or only from the North?

Thank you! The variety of Indian food is a result of our diverse Indian culture. Because of this cultural mix, we have been lucky to enjoy the cuisines of the South in North India and vice versa. The food from all regions is popular all over India!  I have been eating many of this regional food since childhood and now I try to cook them too.

My IG profile displays food from all parts of India. It is easily available everywhere especially in New Delhi, which is the capital of India. New Delhi is a cultural mosaic of people from all over India who also bring their food with them.

Roti means bread. Please talk to me a little bit about the different kinds of Chapati, Poori, Naan, and Rumali roti?

In India, typically in northern parts, there are two segments of a meal. One curry and one bread and then accompaniments to this can be added. Roti, Poori, Naan, Fulka are all types of bread that we enjoy with a great variety of curries. They differ in their style of preparation and grain of which it is made.

For example, Roti is made by simply making a dough of wheat flour, flattening it, and baking it on a Tawa (a large flat pan). Poori on the other hand is a fried version of roti which is smaller in size. Naan is made from Maida (Refined flour) and is leavened with yeast. We also stuff roti and call it parantha. There is literally a huge variety of bread in India that one can enjoy and it all comes from our varied culture!

Talk to me about your favorite snacks?

I love having snacks. I think snacks are my favorite part of the day. Being an Indian foodie, I would say ‘Samosa’ which has become popular all around the globe now.  Initially, there was only potato stuffing in samosa but now we can get noodle samosa, cheese samosa, pasta samosa, and many more like these.

One more favorite snack of people living in Delhi is ‘Momos’. That is not Indian but we love it like it is ours. We make Indian versions of every snack around the world and that is something I love about India.

You have a decent following on IG. Does that put pressure on you?

No. I never felt the pressure. This is something I really enjoy doing. I feel grateful that people are liking my content on ‘My Delicious Plate’ and it motivates me to work harder. Also, I have my best friend, Vivek who helps me with the content and suggestions. I wish the number keeps growing so that I can share my love for food with more people.

What does women empowerment mean to you?

Women empowerment for me is about letting females choose what they want to do without any restriction. For years women around the world have been restricted to numerous things. Women have struggled and made their way to the top. However,  the situation has improved to only some extent, mostly in developed countries.

We need to create more opportunities for women and more space for them to choose their own path. Discrimination between genders should be eliminated and only we can do it by spreading awareness and telling women their worth and telling men to treat women equally.

I want to know your favorite dishes and why do you like them?

I have a long list of favorite dishes. I will choose three of my favorites. The first one is Rajma Chawal. Rajma is red kidney bean curry and chawal is rice. The kind of spices used in it makes it so tasty and special. Indian food is all about different spices and their style of blending.

Another dish is Paneer Butter Masala which is a cottage cheese served in a spicy gravy having lots of butter. The third one is Masala Dosa. I can really have it anytime with a good Sambar and Coconut Chutney. For a foodie like me, it was difficult choosing just three!

Is there a huge difference between vegan and vegetarian food in India? I mean if you cook with ghee it is vegetarian, if sunflower oil it becomes vegan?

The concept of veganism in India is not as popular as it is coming up in some parts of the world. There are very few people talking about it. The same reflects in our food habits. For example, cooking in ghee is still considered better and healthier than in oil. We have a huge population of vegetarians but being vegan is something we haven’t acknowledged yet.

What are your future goals? Where does Divyanshi want to be 5 years from now?

I started ‘My Delicious Plate’ as a page to show people my love for food, what I eat, and my kind of food. One thing I was sure of since the beginning, I didn’t want to restrict it to the Indian audience. I wanted to show people from all around the world the richness of food we enjoy in India, hence the English name.

I feel extremely happy when people from other continents message me saying they love Indian food and would like to try the recipes I share. In the future also I would be working on the same. Even in India, many people are unaware of foods from other regions, my intention is to take out food from all over India, especially the traditional food and display the diversity of Indian food and culture to the people of our country as well as globally.

You are chosen to represent Indian food on a trip to Mars and can take only 5 food items. What would they be?

If I have to represent India with five dishes then I will choose my favorites from all parts of the country. From the North, I will choose Paneer Tikka which is cheese marinated in lots of spices. Masala Dosa will be chosen from South India. From the west, I will take Dhokla which is a Gujrati Cuisine.

North-East India enjoys more Non-vegetarian cuisines which I don’t have but I will choose Fish curry of Bengal for those who eat fish. Fifth and the last one will be from Central India. and that is Khasta Kachori which is made with wheat dough stuffed with a spicy lentil mixture and then fried till it becomes crispy.

The post The Diversity of Indian Food appeared first on Four Columns of a Balanced Life.

Audrey Dufay is the Chef and Owner of Terre de Sienne.   A bar of unique chocolate made by hand from ethically sourced ingredients. Audrey began working at the age of 21 in France as an apprentice at Sadaharu Aoki. She has worked in various pastry shops and restaurants in Europe and Australia. The idea of making her own chocolate originated from research into the chocolate industry and her desire to make a change in the way chocolate is sourced and handled. Some chocolate makers choose to get their chocolate as a semifinished product after the grinding or conching stage. At Terre de Sienne, she prefers to get the beans after the drying stage, sort them, roast them, and turn them into chocolate. She believes in corporate social responsibility and sources ethically.

Audrey, I want to know something unique and important about you that no one knows. Go ahead and tell me?

I believe that sexism is still a thing. I still don’t feel treated the same as men around me. I keep quiet. I try to make a change. There is this trend of calling a woman “feminist”, like if it is a bad word every time we denounce unfair treatment.

Help me understand what inspired you to become a pastry chef? On a daily basis, where do you go for your inspiration to become creative?

I have always loved food. However, I did not see it as a career, until I faced an obstacle. I was studying medicine until the age of 20.  I did not get the grades to get into the specialty that I wanted. The French school system being what it is didn’t allow me to sign up on time for my plan B.

Not knowing what to do actually drove me to what I wanted the most, make food, especially pastry and chocolates.

I get my inspiration from my love for a good dessert. I love to cook what I love to eat. I also like to discover new flavors and start from the ingredients themselves, instead of creating on paper and then ordering the ingredients needed to make the dish.

Did you go to culinary school or are you self taught?

I always prefer to teach myself rather than learn from others. I think that it gives me more freedom, allows me to think outside of the box, and to try new techniques.

But I have to say that the basics have to be taught, for this, I did an apprenticeship in France, 1 week at school, 3 weeks at work, for a year.

Talk to me about your three most favorite ingredients in the pastry kitchen and why do you like them?

My favorite ingredients are:

• Dark chocolate. I just fell in love with making it. There are so many ways to make it and use it.
• Almonds. I love praline, marzipan, frangipan.. as long as it is not too sweet.
• Fruits. It is too hard for me to pick one. I just love them all. They are amazing to work with in pastry, raw, cooked, poached, roasted.. once again so many things to do with them.

If you were given a chance to rewrite all the pastry books in the world, what three ingredients would you get rid of and why?

I would get rid of:

Food coloring. It is not needed and it’s been overly used recently in my opinion. It happens that I have to use it as well. However, I am trying to be sensitive about it and keep my food as real as possible.

Bought in fruit purées. I understand that some chefs find it great to keep recipes constant and be able to make a strawberry mousse in the middle of winter, but this is where the problem is. Working with seasonal ingredients is very important to me. I like to work around what’s available at the time.

Lecithin. I just think that it’s a cheat to make preparation more stable and looking better when there is no real need for it.

Walk me through the city you live in. How is the food scene? What are the hot restaurants? Why should we visit your city?

I am new to the area so I will speak about the city I used to live in before that.

I just moved from Sydney, Australia. It has the best food scene I have experienced so far. From a very cheap Asian “street food style” food court to fine dining restaurant. I have been blown away by the diversity of the food there. There is food from everywhere, especially from Asia (which was perfect for me because this is my favorite food), and for every occasion, breakfast, late brunch, cheap lunch, afternoon cakes and bubble teas, to a fancy restaurant and late-night eateries.

Places to visit :

Food courts/fast food: laksa from Happy chef, ramen from Gumshara, fried chicken from Butter, char hor fun from Ho Jiak..and many more.

Do you believe in ethical sourcing for your chocolate?

Ethical sourcing is extremely important to me. It is just the right thing to do. People work hard to provide ingredients, they should get the respect they deserve.

Explain to me what does women’s empowerment means to you?

I have mixed feelings about women’s empowerment. I think that it’s a great thing but at the same time, it shouldn’t even exist. Women should have had the same “power” and authority from the beginning. Therefore it shouldn’t be any empowerment needed.

Sadly it is still needed, but I am happy to live in a time when things are changing, and there are people to hear you out, and help you on the journey.

Do women make better pastry chefs? Why?

I don’t like to put gender on job skills, I would say that if we do become better it could be because of the feeling that we have to work twice as hard to get what we want.

You were at the savor patissier of the year competition in Australia. How was the competition?

It was a very good experience. A great way to be aware of my weaknesses and to grow from it.

What are your future plans for the chocolate business? How does personal finance play a role in that?

I just started my chocolate business. I am leaving pastry on the side to focus on chocolate making.

I am sourcing my cocoa beans ethically, and treat them with respect to the environment. I banned single-use plastic from my kitchen and from my packaging. To make a change we need to start from ourselves and this is why I made those decisions. They might not be financially the best option, but this is what feels right to me.

I have been planning on having my own business for a very long time. I have been saving since then, in order to provide the equipment needed, my branding, how I want it to be, and take my time to make things right, while paying my rent and my food for as long as it takes to have a profitable business.

Life throws all kinds of curveballs at us. I want to know something challenging in your life. How you overcame it and what did you learn from that?

The most challenging thing I overcame is probably not succeeding while in medical school. However, it’s also what brought me where I am at the moment. It was the most challenging time for me because I was young and in the mindset of a 20 years old student, who thinks that school success is everything. I am very happy to have discovered that life is full of other kinds of curveballs and that there is always a way to grow from it no matter how hard it feels at the time.

How has your family helped you with the person that you are today?

My family has helped me by letting me be the person I wanted to be. They give me good advice here and there when I needed it, by telling me off when I was getting off track. But they never told me that I couldn’t do anything. I always felt supported in my own choices. Out of the three sisters, I am the only one who didn’t carry on in a medical career and it has never been a problem or even mentioned by my parents. There was only one condition in what we were doing, do it if it makes you happy and with passion.

You make your own chocolate…talk to me about it. Where can we get it?

I get my cocoa beans from a company called uncommoncacao. The beans are from transparent trade. My customers can trace how much the farmers are paid, and what is the condition of work. Once I have them. I roast them, sort them, crack them and remove the husk from the nibs. I turn the nibs in cocoa liquor with my grinder, then I add the other ingredients. Once all that is done I temper the chocolate, mold it in bars and package it.

My chocolate is on sale online at https://www.terredesiennechocolate.com/ for UK and France. I am also looking for retails spots. I just found my first one in a beautiful antique shop in Worthing UK, the display is a 1948 chocolate fridge. I am very excited to display my chocolate there (Bygone Treasures, 33 Brighton Rd).

My daughter is 15. She wants to make a career as a pastry chef. Give her some advice on the dedication, hard work, sacrifice and the long hours involved?

For me, the key is passion. Being a pastry chef is hard, like any other chef’s, there are long days. Sometimes over 14hours. We never have weekends off. Therefore, it is hard to have a social life. But with passion, it is worth it. You just need to keep your goal in mind, know where you want to go and what you want to achieve, and it all falls into place.

How do you deal with the long hours and stress of the job?

To be honest it is still very hard for me after more than 12hours straight standing on my feet. I try to feel better by having a laugh with my colleagues and keep a positive vibe. I like the heat of service. It gives a kick of adrenaline. On the other hand, the stress that comes from the hierarchy can be quite toxic. I deal with this by talking it out with my boyfriend who is also a chef and understands.

Vegans are on the rise. What are some of the desserts you serve vegan clients?

For vegans, I like to make almond milk chocolate ganache, with fresh fruit and fruit sorbet.

You are chosen to go to MARS. You are allowed only 5 personal items. What would it be and why?

A camera to take as many pictures as possible, my partner, my two sisters (I hope they count as items), and some chocolate.

The post Audrey Dufay: Chocolate Maker With a Conscience appeared first on Four Columns of a Balanced Life.

Shagun Mehra was named as one of the top 5 craftspeople in India in the luxury edition of Fortune Magazine. Shagun is a fifth-generation hotelier, a game-changer female chef, and a trailblazer.  A graduate of Switzerland’s renowned Ecole Les Roches, she fine-tuned her culinary skills at Paris’ Le Cordon Bleu.

Shagun recently cooked with Xavier Pellicer in Spain at his Restaurant Xavier Pellicer, which was named the Best Vegetable Restaurant in the World.

Shagun is presently a full-time director at Surya Palace Hotel Vadodara – the flagship property of the Jindal Group of Hotels – having taken the baton from her father. She is also Director of Cuisine at the luxury award-winning resort Coco Shambhala.

Shagun, I consider it an honor and privilege to have you on my blog.  Help me understand your love for food, wine and joie de vivre. How did it all start?

I’m a hotelier’s daughter. I’m a 5th generation in the business of food. So, I guess it runs in my veins. I’m naturally drawn to it and I feel like ingredients and wine speak to me. The complexity intrigues me in the most natural ways. So, I studied Hotel Management at Ecole Les Roches, Switzerland, and then polished my culinary skills at Le Cordon Bleu, Paris.

I have traveled to more than 30 countries and people always link Indian food to a Balti curry or Butter Chicken. Please elaborate that Indian food is a lot more than that?

Indian food is one of the most diverse cuisines on this planet. Every 100 kilometers is a new cuisine. Hence its complexity lies in the many regional dishes that span across India. So, I think it’s greatly unfair to just narrow it down to a few dishes like Butter Chicken & Balti Curry.

Let’s talk about organic food. What is your take on it and do you use it in your kitchen?

India is a land of villages and agriculture. We grow our own grains, vegetables, and fruits. It is only the bulk supermarket-sourced stuff that is full of fertilizers and pesticides. I serve and eat what the farmer grows for himself and his family. I do my best to source my produce from the farms. I know it may not be certified organic, but India is still heading slowly towards this trend, whereas it is easiest to source fresh produce in villages of Goa and Maharashtra where I live and work.

In Indian culture, becoming a chef is not the first choice. Is that attitude changing?

What you say is true. Especially for a woman. We are expected to be domestic cooks, but the idea of a woman heading a kitchen is still rare. This is changing but still quite slow. Not many well-educated people opt for cooking as a professional chef, because in the past it was a job associated with menial labor. Today you will find a good few chefs going towards a culinary career because it is an exciting space, but there is so much more room for many more.

I want to know three ingredients you do not like to use in your kitchen and three that you love?

Ingredients I don’t like:

Broiler Chicken

Canned or Processed Foods

Free Flowing Processed Bleached Salt & Sugar

Ingredients I love:

Homegrown micro-greens

Seasonal Vegetables & Fruits, indigenous to the area

Fresh Fish & Seafood that come alive into the kitchen

What does women empowerment mean to you?

When a woman can make decisions for herself that are true to herself. When she is not obliged to cultural and social barriers. Women empowerment is when a woman can stand equal to a man in having ambition and seeing it through. When she can decide exactly what is right for her.

How have marriage and motherhood changed you?

It has made me more sensitive towards the immense inner strength I carry. I have learned to prioritize family and work simultaneously, juggling with them both while living my dream. It is quite a feat. Most men miss this opportunity because pregnancy and motherhood are great lessons on sacrifice but also stealth. This is a big gift that we women are bestowed with.

What advantage does a female chef bring into a commercial kitchen?

Women are natural cooks. We are instinctive by nature. We naturally multi-task hence we can manage better. We are better organized and systematic and because of the years of struggle before us, we are deeply self-driven and motivated to prove a point most to ourselves and then to the others. This makes women great chefs.

You were in Spain recently, cooking. Walk me through that experience what did you learn, what did they learn from you?

I realized how evolved Spanish Gastronomy and philosophy truly is. I learned the importance of respecting the simplest of ingredients and allowing their flavor to shine. I learned to not chase exotic expensive ingredients and take pride in the rich bounty of my own surroundings. I learned about respecting most the people that work for me, and how important they are to my success. I understood that social media is a platform of the future and that it will be crucial for chefs like myself to get the word out through this medium. I learned the art of using restraint in cooking when I want to overpower my food with flavor and multi ingredients. I learned the art of finesse in plating. I learned a world of important food language.

The Spanish learned the beauty of Indian Spices and ancient cooking techniques. They realized the diversity of plates we offer in one meal. They found Indian food a kaleidoscope of robust and delicate flavors marrying together. Most of all they learned how exciting vegetarian food can be!

How important is eating meals together as a family to you?

I love it when my family and friends sit around the table and share food and stories. As a child, I learned most about food by listening to my parents discuss the nuances of a perfect ‘phulka roti’ and how the cumin seeds in the ‘Jeera Aloo’ shouldn’t have been burnt. Its a time of learning, enjoyment, and bonding. It must be done, even if not daily.

Rapid Fire:

Favorite city – Barcelona

Favorite food -Indian Regional

Favorite dish- Khichdi, kadhi, homemade pickle, eggplant potato bhaji, Rajasthani papad & home-made curds

Best wine pairing with chicken curry – Palo Cortado Sherry

Best wine pairing with Indian veg food – German Riesling

Given a choice to cook for four favorite people who would you pick and why?

Chef Alain Passard – He loves Indian Regional Food and gained 3 Michelin stars mastering vegetables

Leonardo di Caprio – He is a passionate wildlife activist and through my food, I can tell him my story of my Foundation – Ear to the Wild Foundation www.eartothewild.in

Chef Andoni Luiz Aduriz – He is sensitive to serving food that is eaten with fingers. He has an innovative approach to food

Matt Preston – I love his passion for food, his eloquence, and most of all his wardrobe!

You are chosen to go to Mars and can take only 5 things what would those be?

Incense sticks to always keep things smelling good

Meditation Beads because I guess I won’t be having much company there

Binoculars to look for company!

Thepla because I love them any given day and I’m almost Gujarati!

Magic bottle of water that keeps refilling itself

The post Shagun Mehra: Trailblazer in the Kitchen appeared first on Four Columns of a Balanced Life.