Decadent tastes in a luxe setting (in Chennai)

When a renowned French chef dishes out his delectable concoctions in an ultra-chic pastry boutique in the heart of Chennai, you'd feel pure Ecstasy. That's exactly what Chef Mickael Besse brings to you in Ecstasy, the newest pastry shop in town. Located inside Sathyam Cinemas, the first thing you'd notice about Ecstasy is its trendy urban styling and a cool contemporary decor. Once inside, you are transported to a juxtaposition of international brands with cheerful Maitre D' welcoming you to sample some of the most delicious creations in this part of the world. Ecstasy is just a beginning to creating more such international experiences in Chennai. Chef Mickael Besse takes time to share some views about his creation.

1) When did Ecstasy open in Chennai? Is this concept the first-of-its-kind in Chennai/India?
Ecstasy opened to the public on the 7th of September 2007. Yes of course, it's the first in terms of an exclusive pastry shop outside the hotel. The concept of Ecstasy is to give the best international food experience to our guests.

2) Ecstasy's USP seems to be the convergence of the best in the world of food, lighting and furniture. That's an amazing concept. Could you elaborate a bit on the lighting and furnishing aspects?
Yes, we use the best ingredients in the world like Mascarpone cheese for Tiramisu, Philadelphia cream cheese for Cheese Cake, Valrhona chocolates for all chocolates bonbons, pastries, ice cream etc. Concerning the furniture, we have chairs imported from, Italy. All the crockery and cutlery are from the worlds' leading brands like Nambe, Guy Degrenne, Rosenthal, Spiegelau and Sambonet.

3) Looks like you procure the chocolate ingredients from Valrhona. Does that include cocoa beans and flavoring ingredients like vanilla, caramel etc.? Are the chocolates made in Ecstasy's kitchen though?
No. Unfortunately we cannot buy the cocoa beans as it is necessary to have some heavy machine for making it and it is a long process. The Valrhona factory has a very good selection of Grand Cru chocolates and I don't think it is absolutely necessary to customize the raw chocolate for getting better quality. We have selected the Grand Cru chocolates only from different beans that have origins in the likes of Forestaro from Amazonie, Criollo from Central America, Trinitario and others from the world over.

All chocolates and bonbons are made in house with the best of ingredients like pistachio, almond, Illy Arabica coffee, crushed roasted cocoa beans, Earl Grey tea, and many others only to be discovered at Ecstasy.

4) Ecstasy takes pride in using the freshest ingredients for its food. Are these imported on a very frequent basis from Europe and other countries? How about fruits like blueberry, strawberry etc.? Does Ecstasy use a lot of locally available ingredients as well?
The first idea when we create a new shop is to use on priority all best ingredients available locally (figs, vanilla pods, Alphonso mangoes and the like). If it isn't available, we try to customize them.

For the rest of the products (Valrhona chocolates, Mascarpone and Philadelphia cheese, blueberries etc), we import them via certain agencies in India according to our consumption.

5) Does Ecstasy plan on offering any daily specials? What are the most popular sweets in Ecstasy and is there a plan to also carry flower/herb-flavored or liquor infused chocolate truffles in the future?
We don't have any daily special dishes but we change the menu, display, drinking desserts, tea and coffee, beverages, chocolate bonbons and ice cream three times a year.

The most popular sweets are undoubtedly ''Tiramisu'' and ''Le Chocolatier'' for Display desserts, ''Fraises au Vin Epic é et Glace a l'Huile d'Olivee'' for plated dishes, ''Chocolat Liegeois'' for Drinking Dessert, ''Hawain Blue Mountain Kona'' for Coffee, ''Darjeling White'' for Tea, ''Les Trois Roses'' for the ice cream dessert, and ''Freezing'' and ''Palou'' for chocolates bonbons.

We have planned to bring some new ideas in the next menu, something with herbs, but I cannot tell you where and how as I want to keep it as a surprise for the customer.

6) Is there an Asian-style tea-tasting bar for sampling premium teas that Ecstasy offers?
No we don't have a tea tasting bar but you can enjoy some of the premium teas with or without a dessert. A chocolate bonbon can also be a very good compliment for tea.

7) Could you share a bit of your professional background? Did you specialize in baking and pastry making in a French pastry school?
I have learnt pastries and kitchen during 3 years in a French pastry school. I have worked as pastry chef in some of the biggest Michelin Star Hotels like Mister Régis Marcon at ''L'Auberge et Clos des Cimes'' in Saint Bonnet le Froid in France, Mister Henriroux at ''La Pyramide'' at Vienne in France, Mister Roger Souvereyns at ''Le Scholteshof'' in Hasselt in Belgium. I have also travelled to different countries for demonstrations including Saint-Petersburg in Russia, in Tokyo and Kyoto in Japan ....

8) Why did you decide to take up a culinary career in Chennai? What attracted you to a relatively traditional city like Chennai? How do you rate Chennai among the most popular culinary destinations in the world like France, Italy, Spain, Tokyo , London , New York and Las Vegas?
I have decided to come to Chennai because I got the opportunity to take care of the inter projects from A to Z in a multiplex for the first time. I have travelled to many countries but had never come to India. I heard a lot about this country and it presented me with a wonderful opportunity to give the best of my knowledge to every body. Mr. Kiran Reddy (owner of Sathyam Cinemas) was a big influence in my final decision to come since he wants the best for his customers. Sathyam Cinemas has a lot of projects in the pipeline and it is a privilege and honour to be associated with all of them.

9) Are there any plans to expand the food range in Ecstasy to include savory items like panini, quiche, soups, salads, savory crepes etc.?
Not presently. As I have mentioned above, we have many others projects coming up inside and outside the complex, and in some of the other south Indian cities.

10) What is your vision for the future, in terms of making Ecstasy a global brand?
We have just begun looking at some other options.

Ecstasy is open daily from 12 noon - 11 pm.
Photos copyright: Ecstasy

Grilling fine food in Sorrento Valley

The Sorrento Valley hi-tech area gets a brand new eatery in the form of Skewers, the brain child of Ahmad Sakha. Having spent 10 years of professional life in corporate finance and global business development of a wireless semiconductor company in Sorrento Valley, and over 4 years in privately held companies, Ahmad always looked for fresh, healthy and tasty eating options. That motivated him to bring healthy and quality food to the market place and corporate clientele in the area.

He started working on a concept a couple of years ago while earning valuable experience in the food industry with a Quiznos outlet. His ideas finally formed shape on October 1st 2007 as he opened Skewers to the general public. With a strong focus on offering a healthy food with rich flavors, Ahmad and his wife Latifa have worked on an innovative menu with infusion of Greek, Persian and Afghan tastes. Ahmad's globe-trotting to land of exotic food and spices coupled with an Mediterranean connection further helped him perfect the tastes. He has also taken great care to hand-picked chefs well-versed in Greek and Persian cooking.

Ahmad and Latifa have a strong commitment to using only the freshest ingredients. The food at Skewers is cooked fresh at the time of order. The patrons who dine here can be rest assured that Skewers never uses frozen/caned produce or artificial coloring and flavors in their cooking. Even the meat is trimmed by the chefs everyday.

Skewers also caters to guests with varied food habits by offering a huge selection of vegetarian appetizers, entrees and sides. Skewers even alters spice levels to suit individual tastes. Early next year, patrons will also have an opportunity to taste some specialty dishes as part of Skewers' daily and weekly specials. There are plans to add wine and beer to the menu in the near future. Breakfast will soon be served between the hours of 6 am and 10 am .

In terms of the setting, Skewers is spacious and aims to provide a close-to-fine-dining experience in its ambiance and tastes, but at very reasonable prices. The decor is chic with HDTVs and soon-to-be added wifi hot spots. Apart from dine-ins, Skewers is also fully equipped to handle catering and hosting parties/events. With the patrons already appreciating the tastes and quality, Ahmad aims to expand Skewers into a popular restaurant chain to continue offering the same high-quality food at reasonable prices.

Skewers is located in
9254 Scranton Road, #106
San Diego, CA - 92121
Phone (858) 658-0109
Fax (858) 658-0107

Hours of Operation
Monday through Friday - 10 am to 7 pm
(Breakfast coming shortly - 6 am to 10 am )
Saturday - 11 am to 4 pm
Sunday - Closed
Available "after hours" for private events

Food Photos copyright: Skewers
Decor Photos copyright: Bhadri

Presenting "Skewers coupon" for your savings !!

Sinful indulgences in the city that never sleeps

To say that New York city is one of the best culinary destinations in the world is an understatement. It is a voyage into the realms of gastronomical delights. Be it the glitzy neon-lit avenues or the dark narrow passageways; they are all teeming with endless eating joints, dishing out food ranging from a fast street-cooked finger food to a lifestyle 9-course gourmet meal in a five-star setting. A modest 3-day Gotham trip fit about a dozen culinary escapades, most notably;

Hampton Chutney - Quaint little SOHO shop with an international twist to traditional South Indian crispy sourdough rice flour crepes (Dosa). All Dosas have a filling of varied kind and served with a choice of chutney. Sealed towelettes in a corner, ensure clean hand before indulging into the exotic chutney flavors.

Rice To Riches - Rich and creamy rice puddings are served in a trendy, hip and ultra-modern shop. Some bold flavor combinations complement greatly with the stylish decor.

Pinkberry - When the sweet and sour tastes of the Yogurt are swirled in a precise proportion and presented in a perfect consistency, you'd get Pinkberry. Choice of about 18 toppings on the perfect white or green Yogurt canvas completes the work of art. The shop's decor is fully functional with the frozen creations.

Max Brenner Chocolate - This is the latest addition to the growing list of imported chocolate shops operating in the city. This Australian-based chocolatier takes delight in offering an extensive chocolate-based menu ranging from Chocolate fondues to Chocolate Pizzas.

Artisanal Fromagerie, Bistro and Wine Bar - Cheese lovers, especially flock to this sophisticated restaurant on Park Avenue. An in-house cheese shop and a great-tasting daily fondue selection is just a start to a number of exciting French specialties. About 160 wine selections pair up with the 250+ varieties of cheese. The Artisanal cheesecake makes a perfect ending to that important appointment.

Vatan - An Indian Vegetarian eatery that gets its marks more for the decor and the concept than for the food. Patrons are transported to an ancient Indian village where they get to savor some rich, spicy North Indian prix fixe fare served in a rustic traditional way. The only rule here is to land at Vatan with a hungry stomach for the eat-as-much-as-you-can offerings.

Pommes Frites - A 2nd avenue fried food paradise serving authentic double-layered Belgian fries made from premium fresh potatoes and numerous sauce dips. This charming shop with wooden paper cone holders is often voted to have the best fries in New York city.

John's Pizzeria - Established in 1929 and on Bleecker Street, the coal-fired and the brick oven Pizzas are some of the best found in this part of the world. John's thin-crust pizzas have the perfect mix of cheese and sauce and they literally melt in the mouth.

Valley of wines and hot-air balloons - Temecula

A short getaway from San Diego brings us to place of rolling hills, golf courses, hot-air balloons and vineyards. Temecula (popularly interpreted as 'Where the sun breaks through the mist') is the wine capital of Southwest California. The scenic wine country in the Temecula valley boasts of over 20 wineries like the Thornton, Falkner, Ponte, Mount Palomar, Miramonte, Hart, Churon, and Bally to name a few. Visitors get a taste of the wine country with the various wine tasting tours and wine-inspired fine-dining options. These wineries also play host to several music concerts and other special events throughout the year. The annual Temecula Valley Balloon and Wine festival also draws visitors in thousands to the wine country.

The historic old town in Temecula (Temecula was established in 1859) with its numerous art galleries, antique dealers, artisan food stores, museums and other shops provides a old world charm and a rich historic experience. Olive oil tasting and cheese tasting are an integral part of strolling old town's quaint streets. Temecula Olive Oil Company grows its own olives in California and they produce olive oils of the highest quality. This cozy little shop also carries pure sea salt from different parts of the world. Sample of salts are available for tasting. Freshly baked breads with a choice of olive oil for dipping makes a perfect end to the visit here. Temecula Valley Cheese Company with a large selection of artisan cheeses take pride in calling themselves the purveyors of the world's finest cheeses.

Temecula's old town is not just about antiques, museums, and collectibles. The certified farmer's market provides an opportunity for the local farmers to display and sell their fresh organic produce that they grow in their own farms. This popular market comes to the old town every Saturday and on Wednesday's at the Promenade mall. The visitors to the market can also browse different craft and jewel selections while savoring the tastes of Kettle corn and freshly squeezed lemonade.

Creamy indulgence in La Jolla - Gelateria Frizzante

You cannot miss 2 things when visiting the charming village of La Jolla in San Diego. One is the Ocean and other is Gelatos. Gelato in Italian literally translates to 'Frozen' and can be thought of as an Italian equivalent of modern day ice creams. In fact, the traditional milk-based Gelato has its origins from the Northern Italian regions while the water-based Sorbettos owes its existence to Southern Italy. With its rich flavor and a creamy texture, Gelatos have been the way of Italian life for many years now. 'Gelateria Frizzante' brings that piece of Italy right into the heart of San Diego.

Gelataria Frizzante is the brain child of the husband-wife duo Eric and Christine who is passionate about serving fresh and authentic Gelatos to San Diegans. Eric, her husband, is a lively personality who is always keen on talking about Gelatos. He loves to share information about it and a conversation with Eric on a lovely Sunday morning revealed lots of interesting facts.

The shop
Gelateria Frizzante opened its first shop in La Jolla in October of 2005. This shop is managed by Eric. His wife, Christine runs the newest location in the Gaslamp Quarter. The La Jolla shop with its colorful array of Gelatos and a casual ambiance truly adds to the vibe and feel of the locality. The guests are often seen sampling the new flavors and browsing the various pictures of Italy and a number of interesting Gelato facts that decorate the wall.

Gelatos in Gelateria Frizzante
Gelatos here, is made from a base material that consists of fresh whole milk, sugar, dextrose, non-fat dried milk powder and a 'bag of magic' from Italy as Eric puts it. This bag of magic contains the natural emulsifiers and stabilizers, necessary to give Gelato that unique texture and flavor. Unlike ice creams that contain a lot of butter cream, the only cream present in Gelato is the cream found in whole milk, serving as a much healthier choice. Also when compared to ice creams, very little air is beaten and blown into the Gelato which is also served much warmer. However, Gelato is more dense and creamy in texture than the ice creams.

Gelatos from Gelateria Frizzante is made right at the shop here and most of them are consumed within 24 hours. No Gelato sits in the freezer for more than 96 hours. Care is taken to maintain the same consistency and smoothness, as in the original Gelatos made in Italy. Many Italian expatriates visit Gelateria Frizzante and give their thumb of approval for authenticity. In fact, a lady professor teaching Italian studies in UCSD (University of California, San Diego) feels right at home sampling the Gelatos.

Now to the favorite part; Flavors
Gelateria Frizzante prides itself in its ability to create 125 different flavor mixtures. The shop in La Jolla has room for about 40 offerings at a time. About 80% of the flavor choices are made on a regular basis and the rest are influenced by seasonal, staple foods and customer requests. Most of the flavoring ingredients are procured from Italy including certain nuts and chocolates. Christine has worked with executive chefs from Italy who visit the West Coast occasionally. Eric and Christine have also been a part of a few international gelato conferences. Many ideas are invented and brainstormed in the conference and Gelateria Frizzante tries to bring in such flavors as well; the most recent addition 'Lychee' being one among them.

Talking of flavors; Children love the Vanilla, Chocolate, Lemon and Strawberry gelatos. Other popular picks are Pistachio, Mocha nut, Bananas Foster, Chocolate Carmel and Yoghurt forest berries. There are certain flavors like Rice that take up a lot of work and are not made often. It is also interesting to find that there is a marked difference in the preference and tastes of La Jolla visitors versus the Gaslamp visitors.

All this must have set your taste buds racing. Without wasting another moment, rush to a Gelateria Frizzante nearest to you.

La Jolla shop
1025 Prospect Street #130
San Diego, CA 92037
(858) 454-5798
(Open - noon, till late evening)

Gaslamp Quarter shop
435 Island Ave
San Diego, CA 92101
(619) 876-4203
(Open - noon, till late evening)

Help yourself with some Gelateria coupons !!

Sweets with an international flavor

A trip to New York city in 2004 and a recent trip to Hollywood had a commonality between them. Both trips ended with a sweet encounter of delicious cream puffs from Beard Papa's sweet store. Popular baker Yuji Hirota, lovingly called as Beard Papa because of his characteristic white beard started his first store in Osaka (Japan). Since then, Beard Papa has spread its roots to other countries like Hong Kong, China, Korea, Taiwan, Australia and US.

Each Beard Papa cream puff creation is a pure work of art. Comprised of a two-layered patented shell (Outer pie crust and an inner choux pastry shell) and a whipped cream custard filling, cream puffs are baked fresh everyday. Cream puffs are stuffed with a custard made in a number of delicious flavors like vanilla, chocolate, green tea, strawberry and pumpkin. The cream puffs do not contain any preservatives and so they are meant for immediate consumption.

Beard Papa's also serve other sweets like Mochi Ice Cream, Cheesecake, Fondant Au Chocolate, Mango Ice shower and Boba drinks. So next time you are in New York, New Jersey, Hawaii, Connecticut or in California, make sure you have a pit stop at one of the Beard Papa's sweet shops.

A trip to America's Oldest Italian restaurant

If your taste buds long for authentic and traditional Northern Italian fare in a classy setting, Ristorante Fior d' Italia offers that and lot more. Established in 1886, Fior d' Italia holds the distinction of being the oldest Italian restaurant in the US. It is housed within the historic San Remo hotel in the North Beach district of San Francisco.

Fior d' Italia provides a old world hospitality in its trattoria and well-stocked bar near the entrance, a large main dining hall around the corner and its many banquet rooms. While waiting for food, a roving look at the walls will reveal lot of interesting historical information.

Frequented by prominent personalities and tourists alike, Fior d' Italia takes pride in dishing out fresh pasta dishes and sauces; that are mostly made in-house. Many people consider their Caesar salad to be best in that part of the world. The chefs have made sure that their extensive menu creations satisfy the gastronomical needs of varied clientele. So, a trip to San Francisco is not complete without the culinary experiences of a 121 year old Italian tradition.

'The Feast' at Lakeside Estate

The quiet lanes of Edgemoore at the Big Bear Lake in California got transformed into a culinary paradise on a gorgeous Saturday evening. The huge Lakeside Estate situated on the banks of the lake's Metcalf bay with million-dollar lake views and boasting an array of modern facilities in an old-world charm setting hosted an enthusiastic crowd of 16 San Diegans on a weekend retreat.

On a day packed with sporting and other fun activities (including a gruelling session of sand volleyball and a boat trip on the lake), the tired group longed for a perfect dinner. A talented make-shift head chef for the evening accompanied by 3 others decided to treat their friends with a culinary trip to Italy. For the next 1 hour, the huge well-stocked kitchen was filled with clanking of vessels and aroma of herbs and sauces.

The 4 cooks slowly started dishing out rather exciting Italian fare with a Californian twist. The menu of the evening rightfully termed as 'The Feast' consisted of an interesting mix of Antipasti, Insalate and Pasta dishes. The delicious spread immediately triggered the senses and brought the whole gathering to the dinner table in a jiffy.

The Feast

1) Focaccia bread topped with a spread of pesto, mascarpone cheese and garlic and baked to perfection.

2) Salad of the day - Iceberg lettuce mix dressed with Italian vinaigrette and hand-tossed with black olives, garlic croutons and shaved parmesan cheese.

3) Baked Penne pasta with a zesty Arrabiata sauce, Mozarella cheese and Sun-dried tomatoes.

4) Baked Penne pasta with Marinara sauce, Mozarella cheese and Sun-dried tomatoes.

5) Capelline Pomodoro topped with cut black olives, fresh basil and garlic.