The Burnt Tongue is a cozy restaurant with a few locations in Hamilton, Ontario.

The focus is on comfort food consisting of soups, burgers, salads, fries, and sandwiches.

Hamilton is a sui generis city, called the Hammer by locals and Steel Town by outsiders. Hamilton is the waterfall capital of the world with more than 100 waterfalls. Hamilton has a rich past, vibrant culture, and nature surrounding it. The urban feel is unique, the arts scene is pulsating and authentic with a vibrant downtown.

The City that gave us Tim Horton’s has a bustling food scene with incredible restaurants.

The founders of The Burnt Tongue wanted to create a chain of restaurants in Hamilton known for delicious soups and burgers. Everything about the restaurant is to create a casual and comfortable environment. The focus is on bringing food and hospitality together by providing healthy and delicious food.

The Burnt Tongue that we visited is located at 10 Cannon Street East.

We order at the counter. A single classic burger, a single deluxe burger, fries, and a Coke. The service is friendly and they bring the food to your table. I do sense an extra serving of warmth that is ingrained in the culture.

The burgers are delicious and outstanding. This is comfort food at its best. The ingredients are fresh and all the ingredients are locally sourced.

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The fermented juice of grapes is made into an alcoholic beverage called wine. Apples, cranberries, plums are also used to make wine. However, if it says wine on the bottle it is from wine grapes. Wine grapes are sweeter, smaller, and have more seeds than table grapes.

Have you ever heard of the saying ‘what a great vintage’? Hmmm… Vint means ‘to make wine’ and Age is the year it is made. It takes an entire season for wine grapes to ripen and hence it is produced once a year.

There are several factors and dimensions to a bottle of wine and its amazing flavor: aroma, sweetness, acidity, tannin, alcohol, and the aging process.

Candy Mah Executive Director at Cave & Cellar, Malaysia talks about wine.

Candy please tell my global audience a little about you?

I am a wine importer based in Malaysia for over 20 years.  I distribute throughout Malaysia in the HORECA, retail, and duty-free market.

Do I have to be a foodie and elitist to drink wine?

One does not have to be a foodie or elitist to enjoy wine. Anyone and everyone can drink wine anywhere.

I want to drink red with white meat, is it OK? Or, is it still white with fish and chicken and red with meats?

To be honest with you, there is so much creativity and fusion in food. People can do the wine pairing as they deem fit.

When I am at a restaurant and order a bottle, how do I know if the wine is good? Do I have to swirl the glass, smell the wine, have bread to taste it, and smell the cork? In other words how to drink wine with food?

Smell, swirl, and taste are the basics to find out if the bottle is good to keep or return at a restaurant.

Does having a cork make a difference in the wine bottle?

Not at all. The screw cap wines are just as good. 

When I go to the store to buy wine, should I always look at the score or buy something that I like?

I would always buy something I like, so I’ll suggest the same for others.

Is an expensive bottle always better than a cheaper bottle?

Price is not an indication of the quality of wines, but it depends on the type of wine. Normal drinking wines that taste better will always cost a bit more.   Grand Crus wines these days are overpriced. As a matter of fact, some Cru Bourgeois which cost less can be the same and sometimes even better.

If I want to have a few bottles of wine for the holidays for guests how do I build a collection?

One should know the preference of the guests. However, here is a guideline:

a.  Western guests you can keep some Pinot Grigio (white), or Rose (dry) for summer and preferably Cabernet Sauvignon or Pinot Noir.

b.  Asian guests, you can keep Chardonnay and/or Cabernet Sauvignon.

How do you balance food, faith, finance, and family in the 21st century?

I separate the working and non-working hours.  Once working hours are over, I relax and during the weekends spend precious moments with my family.  Work is never-ending. Time is in our hands to control to do the right things for ourselves and our loved ones.

Photo Credits: Kelsey Chance Caroline Hernandez  Brett Jordan chuttersnap Matt Lamers Amy Chen 

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What’s the heck with Hakka?

The Hakka are part of the Han Chinese group from the Central Plains of Northern China. They were a nomadic group, hence the word ‘Hakka’, which means ‘Guest Family’. They settled in Guangdong province and from there migrated to India, Taiwan, Malaysia, Canada, Indonesia, Peru, and Jamaica.

The history of Hakka Cuisine

Traditional Hakka cuisine focuses on preserved meats and vegetables. However, in Canada, Hakka food is associated with Chinese food with Indian spices cooked by the Hakka people from Calcutta.

The Chinese came to Calcutta in the nineteenth century as a result of trade between Canton and Calcutta. The Hakka community in Calcutta focused on the leather tanning and shoe-making business. They had a niche in this business. The reason is that certain ethnic groups could not do it for religious reasons.

The Hakka community started migrating to the Greater Toronto Area in the 70s after the Indo-China War. Hakka cuisine is the heirloom of migration, conflict, struggle, and colonialism. Some of my favorite dishes are chicken lollipops, Hakka noodles, chili chicken, chicken corn soup, and vegetable Manchurian.

Golden Joy Restaurant

Linda Huang and her Husband Clifford offer authentic Hakka food at Golden Joy Hakka Restaurant located in Etobicoke. The restaurant is located in a strip plaza at 900 Albion Road. The couple speaks Bengali, Hindi, English, Hakka, and a dash of Cantonese and Mandarin. Linda greets us with a great smile and she is joyful just like the laughing Buddhas at the restaurant. Gold is a sign of prosperity in Chinese culture.

The choice of items on the menu is extensive. The restaurant is halal so no pork is served. Linda runs the front of the office and Clifford is at the back leading a brigade of experienced chefs. The focus is on quality and freshness.  I was amazed to know that all the sauces: curry, honey garlic, honey, sweet and sour, Szechuan and Manchurian are made in-house. I am sold. I tell my wife that I am amazed at how low the prices are.

We decide to order the dinner for 4 @$ 54.99. You get two bowls of chicken corn soup, 4 spring rolls, chicken pakora, fish with mixed vegetables, chili chicken, chicken fried rice, and chicken chow mein.

The chicken corn soup is delicious and I like that they add peas and scallions to it. The taste and consistency are amazing. The handmade spring rolls are delicious. The chicken pakoras are served with sweet onion and lime. A perfect combination. I try the fried rice with the chili chicken. The flavor of the wok is transferred to this classic dish. The chicken chow mein is tasty, spiced well, and just the right amount of all the ingredients.  The fish was delicate, with the right amount of breading and a perfect combination of vegetables. I also liked that they gave you four packages of homemade chili sauce and green chilies with vinegar.

I have eaten at more than 20 Hakka restaurants in the Greater Toronto Hamilton Area over the last three decades. This restaurant is the best in every dish, with great value for the price, huge portions, and great service. Please go and support them.

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Gordon Ramsay the British chef, television personality, and restaurateur has been awarded 16 Michelin stars. Ramsay is the most influential chef in the UK. His reality television is sprinkled with his temper, sauteed with profanity, garnished with an eccentric demeanor, and finished with his sense of humor. The personality behind Hell’s Kitchen, Ramsay’s Kitchen Nightmares, The F Word, and 24 Hours to Hell and Back has a vast presence in Vegas.

Gordon Ramsay brings his magic, pizzazz, and fiery personality to Las Vegas with Gordon Ramsay Pub & Grill, Gordon Ramsay Fish & Chips, Gordon Ramsay Hell’s Kitchen, Gordon Ramsay Burger, and Gordon Ramsay Steak.

I want to try the ultimate restaurant in Ramsay’s chain The Gordon Ramsay Steak, Las Vegas located at the Paris hotel. The restaurant has a dining environment that is set in the Paris casino which is modern and high-powered. The fine dining experience of London is transported to Las Vegas’s Paris Hotel mixed with Ramsay’s signature dishes.

As you enter Gordon Ramsay’s  Steak Restaurant, located at the Paris hotel, you are guided through an architectural depiction of the Chunnel station in London, symbolic of crossing over from France to England. The Union Jack flag and the red neon sculpture portray the dim of Ramsay’s hand movements when making his trademark Beef Wellington.

The roofing of the trendy steakhouse is smothered with the Union Jack Flag.  The bar is seductive and magnetic. The lounge is enticing and captivating. The two-story dining area is beguiling but allows you to sit back and relax. The high rollers can book a private dining room or book a chef’s table and see the chefs practicing their art.

The waiters and busboys leave you alone. They give you space. They are decked. However, I like the ambiance. It is not snooty. The busboy pours you water and brings an amazing assortment of bread.

The waiter takes our drink orders. I tell him to choose a red, rose, and a virgin cocktail of his choice. I get a glass of the 2015 Caymus Cabernet Sauvignon, Napa Valley, Debbie gets the rose and Jean gets the virgin cocktail.

The red with the bread tastes like Manna.

For starters Debbie tries the oysters, I order the Ceasar Salad and Jean orders the vegetable soup.

Finally what the carnivores like Debbie and Jean have been waiting for. The meat trolley arrives. Every cut imaginable is available. Debbie points to the tomahawk. They want it medium with vegetables and macaroni and cheese. The steak is perfect.

I am full after the meal. The waiter insists I try the sticky toffee pudding cake. I am like OK.

The dessert was worth flying all the way to Las Vegas. It was extraordinary.

I was impressed with the ambiance. The service blew me away. The drinks were out of this world. The food was delicious. I pay for experiences. Gordon Ramsay’s Steak Restaurant in Las Vegas delivered.

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Julia is the Pastry Chef at Eden at the Rimrock Resort in Banff Alberta Canada, 5 Diamond BCAA rating, one of three 5 diamond restaurants in Canada. She grew up in Victoria, British Columbia, and started cooking at 19 years old. She did a 4-year apprenticeship while completing her Culinary Certification at the Hotel Grand Pacific in Victoria’s downtown core.  She has lived in 3 different provinces and worked in luxury hotels across Canada, as well as training under a Michelin star pastry chef in Ontario.  When not in the kitchen, you can find her at the CrossFit gym, or at home working on whatever project that she is momentarily obsessed with. At the moment she is taking some online courses in food journalism and Adobe Photoshop to build her skills and improve a baking blog she started last year.  To honor all the employees who have lost their jobs in the hospitality sector due to COVID, I want to highlight some of these talented people.

Julia welcome, what made you decide to become a pastry chef?

I started my career as a cook. I spent 5 years working my way up through the ranks of the restaurant – prep cook, garde mangier, entremetier, and saucier. I finished my culinary red seal and did a few competitions – Chaine de Rotisseurs and Hawksworth Young Chefs scholarship. I decided to leave the line and switch to pastry because I liked the creativity it offered. Generally, a pastry chef gets to create their own menus, whereas line cooks and sous chefs do not. It is also a totally different skill set in regards to technique and that was something I wanted to learn. 

As a pastry chef, where do you get your inspiration from when making desserts?

I get a lot of my ideas from memories – things I would make with my family as a kid, a dessert a person I know loves, or a place I have been and I try to recreate that memory with flavors. I made one dessert entirely out of corn when I was in Ontario to reflect the farmland that was near the restaurant. Another example is a chestnut mont blanc with gingerbread ice cream because we always play “the Christmas song” while making gingerbread cookies as children. I also get ideas for recipes and presentations from the previous chefs I have worked with and books like “The Elements of Dessert” and “So good magazine”. And there is always Instagram. Instagram is a stellar tool to get some ideas going. 

Name me some of your favorite ingredients you like to work with as a pastry chef?

At the moment my favorite ingredient to work with is Ruby Chocolate – It is quite unique as it is a newly discovered chocolate that is naturally pink with a light, fruity flavor profile. It is relatively new to the Canadian market and I am quite excited about this new type of chocolate to play with. 

Walk me through a day in the pastry kitchen?

The first thing I do is get bread going. I pull any dough made the previous day and let it rise for service. I feed the sourdough culture and make the starter for our sough dough and multigrain bread that needs a 24 hr fermentation period. Then I make raisin bread that will rise for at least 8 hours before continuing the fermentation in the fridge overnight. After that, the sourdough and whole wheat doughs are kneaded from the previous days’ starter for the next day’s service. 

Next, I check our take-home gifts – a hand-made Twix bar made with shortbread & salted caramel and enrobed in chocolate. I usually make 60 – 120 bars at a time depending on business levels. 

After that, I start topping up our desserts and make any components that will be needed before assembly. This includes a hazelnut cake, praline caramel and hazelnut mousse for the hazelnut entremets, lemon fluid gel and honey parfait, sweet pastry, cheesecake, mirror glaze all need to be made before assembly. I make ice cream and sorbet a day in advance as it needs to freeze solid before being put through the paco jet. 

Next is petite fours – we serve each guest 3 petite fours at the end of their meal and I like to have a rotating, seasonal menu for this that changes often. Sometimes I make hand-painted bonbons, a variety of pat de fruit, fudge in rotating flavors, toffee, and other confections. We also serve a selection of coffee service items that I rotate as well. Gingerbread and mincemeat tarts for Christmas, ruby chocolate dipped shortbread, Financier, and other treats. 

Lastly, I top up the garnishes for each dessert as these take the least amount of time. Poached fruit, fluid gels, tempered chocolate work, creams, and crumbs. 

On days that I have a bit of extra time, I sort out and test ideas for upcoming menus. 

In short, pastry takes a lot of planning. Start with the jobs that take the most time, like bread, then anything with a multi-step process. Next are items that need time to set overnight before being processed or cut, and lastly, jobs that are quick. 

Help me understand how the mentality is changing toward women in the kitchen?

Honestly, it really depends on who you’re working with and how you decide to present yourself. I believe it is both parties’ responsibility to influence change. I find with the younger generation of chefs, there is equal opportunity for men and women, hard work is rewarded and promotions are given to those putting in effort regardless of gender. But in saying that I have also worked with some older chefs that refuse to put a woman on the hotline, touch meat or move out of a commis position. There was one chef that called me “sweetheart” instead of learning my name, but even then, I still had every opportunity to advance if I worked hard. I think some of the certain behavior is used to test people, see what they are made of. The boys get yelled at, and the girls are underestimated. Kitchens are high-stress environments and if you can’t take being treated poorly sometimes it probably isn’t for you, and that goes for both men and women.  At the end of the day, the kitchen needs hands, and nobody cares what gender those hands are attached to. 

Talk to me about what women empowerment means to you?

Empowerment is allowing yourself and others to pursue what is meaningful for personal success.

To empower another person is to encourage them to try new things, make mistakes, learn something and celebrate their success. It is a process of trying, failing, refining, and trying again. 

What are your future goals?

This is a tough one, there are a lot of things I would like to do. For now, I want to continue building my skills as a pastry chef, as well as working on my food writing and photography skills through Instagram and blogging. I would love to work abroad, and maybe write a book down the road.  

How do you cope with the long hours in the kitchen?

There was one job I worked at last year, it was a brand new hotel opening with a full-service restaurant. That was probably the hardest job I have had when it came to long hours. In my first few weeks, I worked from 9 am to 11 or 12 pm for 13 days straight. When things settled down we all continued to work 12 hour days 5 days a week. I learned a lot about myself and others, and we really bonded as a team. A good team definitely makes the long days easier. Right now I am at a new restaurant and the hours are much better, still long days here and there but not every day. I think the most important thing for me when it comes to dealing with long stretches is making time for myself. I do my best to stick to a weekly schedule of going to CrossFit a few days a week before work as well as having a project or two on the side so I feel like I still have a life, and that I am working towards my personal goals as well. Over time, a person gets used to the long days in some respect. There is a flow to the season; work hard in the summer and chill in the winter. 

Can you also talk about something challenging you have been through and how you dealt with it?

I think my biggest challenge was dealing with my own lack of self-confidence and the depression that went with it. It controlled my life for quite a few years and stopped me from doing what I wanted and experiencing life in a happy way. At that time my life was just working (5 am shifts) coming home in the afternoon and sleeping, I basically did nothing with my life outside of work for like, 3 or 4 years. Its probably going to sound silly, but I started watching youtube videos with themes around living your best life, and Jordan Petersons 12 rules for life and started applying those principles to mine, one at a time. Eventually, I started setting goals and actually accomplishing them and over time it has completely changed my views. 

If you had a choice to get rid of a few ingredients in the pastry kitchen what would those be and why?

As a pastry chef, I make everything from scratch, so each ingredient serves a purpose in a recipe and to simply omit one would yield a different product. The trend these days leans to vegan and gluten-free baking, and if thoughtful swaps are made to replace eggs, butter, and flour, a product can be made, but it will never be the same as the original. Baking is a series of formulas and each ingredient is there for a reason because someone has tested it and found that this recipe was the best way to make it. 

If I had to get rid of something, it would probably be convenience products like fake flavored syrups. It is easy enough to make your own infusions. 

Any special music you listen to you while working?

I don’t usually listen to music when I am working – sometimes I’ll listen to chill step, electronic music and sometimes I listen to podcasts. 

Some Rapid Fire Questions:

Favorite food – Any type of fresh seafood – oysters, scallops, salmon, and sushi. Sushi is the best. 

Favorite drink – A latte from discovery coffee.

Favorite dessert – Cheesecake, but I think most people love cheesecake. 

Tequila in dessert – I’m not really a tequila person, If I use alcohol in desserts I usually go for rum or Grand Marnier.  

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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

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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

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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.

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Priya a pleasure to talk to a foodie. What got you into food?

My life has always revolved around food. In my growing up years, I would love to observe people around me cook food. Be it my grandmom, mom, dad, and even my neighbors. I would just be observing them and taking it all in. Then my college helped me get into the science of food. I studied Foods and Nutrition as part of my curriculum for 4 years during my graduation in Home Science. There has been no looking back since then. Initially, it was all about playing host and making new and different dishes for my family and friends. However, the last 4 years have also been about how to make a living out of it!

I love your IG handle. How do you get your inspiration?

Instagram and Pinterest are my go-to social media channels for inspiration.

I enjoy coming up with ways to adapt dishes into a vegetarian/vegan format.

I love watching cooking shows. Learning cooking techniques from experts and learning about food from other cultures is so much fun!

Another thing I love doing is talking to elderly people and getting to know the stories behind certain dishes/recipes that have been in the family for generations. It can be quite fascinating!!

Also, there are so many wonderful food bloggers out there who inspire me to do better every single day.

Food photography is my new found passion.

In my case, I have chosen my hobby and passion to be my profession – but burnout is a real thing! So, I try to keep it interesting by doing all of the things mentioned above to make sure I don’t lose my interest and creativity.

Do you focus on vegetarian food only from the south or the entire part of India?  

Cookilicious focusses on vegetarian and vegan food from across the world. It is not just limited to (South) Indian cooking. My roots lie in Indian cuisine, but I love eating and cooking multi-cultural cuisine.

Name me five ingredients that you cannot do without? On the other hand, five ingredients or vegetables that you could do without?

I cannot do without Instant noodles, but since they don’t count as vegetables or ingredients, here are my top 5 pantry staples in no particular order –

Potatoes, turmeric, paprika or chilly powder, garam masala, and garlic.

I can’t seem to think of anything I can do without it.

Can Indian vegetarian food become vegan without the ghee or its not the same flavor?

Yes, it very well can. In fact, many of our foods are naturally vegan. But, I feel, these swaps are a minor differentiating factor when you are making a big lifestyle change. Coconut oil or sesame oil (depending on the recipe) works as a great substitute for ghee in Indian dishes.

Priya, what does women empowerment mean to you? 

That is a loaded question.

Female empowerment to me means the power (and freedom) of choice!

A woman should have the choice to make her own decisions without being judged by society.

Be it a choice of education, career, consent, a life partner, or even children, a woman must have the power to choose for herself!

If a woman can take a stand for herself without any fear of society, that’s empowerment.

How is the modern Indian woman different from her mother and grandmother?

In my opinion, the modern Indian woman is okay with not doing it all and accepting there are things she can’t or even won’t do.

There’s a different thought process gaining traction now. It’s okay for a woman to focus on herself and her career.

The idea that it is the woman’s job to manage the house and raise the children, and that her career comes after is slowly going away.

I think that’s a key difference. There’s more freedom of choice for women these days.

Talk to me about some of the things you want seeing changed in the Indian culture? 

Over the years, there have been a lot of positive changes happening in Indian culture. But misogyny, discrimination, and inequality still exist and that is a harsh reality.

I would really like to see any kind of discrimination (based on gender/religion/caste) go away. Equality is the way forward – for every man, woman, and child.

Talk to me a little about your faith, the special feasts, and how you celebrate them?

While I am not very religious – I have inherited a sense of tradition from my parents. I do celebrate most Indian festivals.  I see every Indian festival like Christmas or Thanksgiving –  a time to create special memories with family and strengthen familial bonds.

Since our families live in India – here in the United States, my husband and I celebrate these festivals with our closest friends. On these special days, I tend to cook dishes that are more traditional in nature – those that I’ve seen my mother prepare when I was a child.

To give you an example, Diwali is a very famous Indian festival. It is called the Festival of Lights. As with other Indian festivals, Diwali has a religious connotation and signifies the triumph of light over darkness, It is an official holiday in India. On this day, people wear new clothes specially purchased for this festival. Delicious food is cooked and families will usually meet up with each other. The festival is also associated with fireworks, so children and adults alike will wake up at the crack of dawn to set off fireworks.

On this day, I will clean the house, prepare a traditional Indian meal, go to the temple, and in the evening, have friends over so everyone can set off fireworks and then have dinner. By doing this, it gives everyone a chance to relive their childhood memories and to connect with each other.

For the children especially, it is an opportunity to get to know their culture and roots.

You have been chosen to cook vegetarian food for the four living US presidents. I want to know a soup, starter, main course, and dessert you will cook for them?

It would be such an honor if this really happens someday. I would probably serve them the following dishes, one from each corner of India.

Soup – Rasam Soup Shots – Rasam is a dish from the South of India. It’s a hot and spicy lentil soup made with tomatoes, curry leaves, and tamarind.

Starter – Mini Vada Pav Sliders – Vada Pav is a famous street-food from Mumbai (West India). It’s a bite-sized fried potato pattie wedged between mini burger buns that are smeared with a mix of sweet, spicy, and tangy chutneys.

Main Course – Kadai Paneer – Kadai Paneer is a dish from the North of India. It features paneer cubes marinated in a rich and creamy onion-tomato gravy. This dish is served with Naan – Indian flatbread, and Jeera Rice – an aromatic side dish made with Basmati rice, cumin seeds, and ghee.

Dessert – Rose flavored Sandesh  – A famous dessert from Eastern India made with paneer and rose syrup.

The post Cookilicious All the Way 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.