Mister Chai- Shangri-La’s Eros Hotel, New Delhi

Mister Chai is a unique concept that is curated to give patrons a local ‘tea shop feel’. It focuses on regional Indian street food and beverages with emphasis on tea. Unlike a conventional tea lounge, Mister Chai is a dining destination in its own right. Popular Indian street food has been re-invented and presented in exceptional style.  

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Experienced and talented chefs under the guidance of Executive Chef, Neeraj Tyagi have collaborated to design a menu that is as creative as it is well thought out.The menu is a kaleidoscope of regional dishes with a modern twis

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Mister Chai’s beverage menu lives up to the restaurant’s name providing a plethora of choices with its tea selection. It is all set to provide guests an authentic local teashop experience in the heart of the city’s business and entertainment district.  

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The swanky new menu is designed in such a way that neither you’ll be worried about your pocket nor the taste. The highlight of this place is the exquisite variety of teas and coffees available for you. One thing is definitely assured that you’ll be spoilt for choice.

From vada pao to sandwiches and chocolate shake, you name it and they have it.

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       Happy eating and Happy reading!!!

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A not so Oily Oil- Canola

Delhi witnessed an interesting and fact filled event recently by Canola Council Of Canada in association with BlogAdda.  The main highlight of the event was to educate and inform the already well informed audience about the benefits of about Canola Oil, the better alternative to traditional oils that dominate our kitchens.

Mr. Bruce Jowett, Vice President of Market Development, Canola Council of Canada, Ritika Samaddar, Registered Dietician and Nutritionist and Chef Surjan Singh (aka Chef Jolly) shared interesting insights on consumer research, Health benefits and how Canola Oil adapts well to all the cuisines. 

Bruce Jowett, Ritika Samaddar and Chef Jolly

Bruce Jowett, Ritika Samaddar and Chef Jolly

There’s a secret weapon in many kitchens today: Canola Oil. It’s the healthiest, most versatile  and cost-effective cooking oil available to us, as said by Bruce and second by Ritika. Canola oil has the least saturated fat of any culinary oil- half that of Olive Oil- and is free of trans fat and cholesterol. Canola oil comes from the seeds of the canola plant, Once harvested, canola seeds are crushed and the oil contained within the seed is extracted. The average canola seed is 45% oil.

Canola oil is heart-healthy. It has the least saturated fat of any common cooking oil. In fact, it has less than half the saturated fat of olive or soybean oil. The US Food and Drug Administration (FDA) authorized a qualified health claim for canola oil’s ability to reduce the risk of heart disease when used in place of saturated fat.

The term Canola comes from ‘Canada’ and ‘ola’ respectively as “Can-ola”. The canola plants grow from three to five feet tall and produce beautiful small, yellow flowers, as told by Mr. Bruce Jowett. He also shared a greater deal of information about the consistency and percentage of oil in canola as compared to other oils. Bruce said, ” The canola oil comes from the crushed seeds of canola plant. These seeds contain about 44% oil- double the oil content of soyabeans.”

Bruce sharing the insights

Bruce sharing the insights

Next was Nutritionist and dietician Ritika Samddar’s turn of shedding some light on the health benefits of the oil. I would like to explain her facts in points.

  • Free Of trans fat and cholesterol- Trans fat increases the risk of heart diseases in two ways:nit raises “bad” LDL cholesterol and lowers “good” HDL cholesterol.
  • Low in saturated fat- Saturated fat has also been linked to increase risk of heart disease by increasing bad LDL cholestrol.
  • High in monounsaturated fat or MUFA- Monounsaturated fat may help reduce the risk of heart disease by lowering bad LDL cholesterol and controlling blood sugar.
  • High on omega-3 fat- Alpha-linolenic acid (omega-3) must be consumed because the body cannot make it on its own. Omega-3 fat is anti- inflammatory and may help protect against heart attacks and strokes.
  • A source of omega-6 fat- Linoleic acid (omega-6) is also essential in the diet because the body cannot produce it. Omega-6 fat is essential for human growth and development as well as for skin health.

Remember, not all fats are created equally! The type of fat matters as much as the amount.

The most fun and awaited part was Chef Jolly and his demo about how to use Canola oil in different dishes and quantity. According to chef Canola oil is ideal for any type of cooking.  From salad dressings to sautéing, canola oil’s neutral taste and light texture make it a great match for just about everything. Furthermore, its high heat tolerance means you can use canola oil for anything from baking to stir-frying to deep-frying or grilling.

Chef Jolly demonstrating chick pea patty

Chef Jolly demonstrating chick pea patty

Chef Jolly

Chef Jolly

Canola is a very stable oil that doesn’t break down at high temperatures, so it’s ideal for sauteing, stir-frying, deep frying and other high-heat applications. Its smoke point- the temperature at which it begins to smoke and degrade is one of the highest of all cooking oils at 468 degree F (242 degree C). This is one of the main reasons why JAPAN has adapted Canola as their first preference. If you’re wondering how can your mother or grand mother will accommodate Canola with their traditional mustard oil then let chef Jolly clear your doubts too ” Some traditional dishes and cuisines should not be touched especially when it carries a tradition of ones family because then it is a matter of emotions as well and they should be made in a manner how they have always been prepared.”

Dishes prepared in canola oil at Shangri-La

Dishes prepared in canola oil at Shangri-La

Mini French pastries

Mini French pastries

All the desserts and starters were made in Canola Oil by the chef of Shangri-La Hotel, New Delhi at the event!

Happy Eating & Happy Reading!!!