Food
Fine dining at Casino Hotel
Nestled on the tiny isle, Willingdon Island, Casino Hotel has stood on a land that’s treasured the stories of travelers
Casino shows why a ‘fine’ with dining is like a crab with some wine. Chef Asif Ali, Chef Ashwin Jaymohan, and Chef Jemson Jose take us through their masterpieces
Nestled on the tiny isle, Willingdon Island, Casino Hotel has stood on a land that’s treasured the stories of travelers on the quest for spice. For more than three decades, Casino, part of the CGH Earth Hotels, has catered to a plethora of guests as well as occasions including weddings, corporate events, and others. Most popular for its seafood and tailor-made cuisine, the hotel has a reputation of adding a dash of art onto its plates and dining experience.
In before the Entrée
Sous Chef Ashwin Jaymohan presented a fine set of appetizers. On a delicately draped parmesan cheese basket, Chef Ashwin piped some fresh goat cheese that had a balance of acidity with sherry vinegar and the sprinkle of fresh herb sprigs. Things got a bit spicier with prawn roast on polenta cakes and finally some classic quail Scotch eggs that rested on a nest of shredded lettuce. The scotch eggs had very subtle flavors of Victorian pâté. Going with the theory of small portions and the art of deconstructing food, came an interesting construct of a seafood cornetto, plated on textured sesame seeds and striking Viola. Helming the kitchen at CGH is Chef Shaik Asif Ali, Executive Chef of Casino. A stickler for bringing out the best of the coast, he brought to our table the newest offering, Kerala Seafood Basket. Casino is famous for their menu that features ‘the catch of the day’ -straight off the harborthat’s fused with naadan flavors.This staple choice of dish is presented in gourmet style; served in a rattan weaved basket, neatly lined with a banana leaf. On it is the mélange of yesteryear recipes showcased by the wonders of the sea including a tangerine-colored grilled seer fish, jumbo prawns, and the classic crab fry. The dish comes with an accompaniment of rice, all decked with its crown of curry.
Complementing the restaurant’s fine gourmet is a fine taste in décor too. The Fort Cochin Restaurant is fenced with bamboo which lend a garden view of burgeoning flora and the swimming pool. During our meal, we were also treated to red wine in Bordeaux glasses, on which its rim caught the reflection of the garden. For a late lunch, we were served with a plate of baked stuffed crab. Beyond its claws, we had to scoop in the meat that simmered in cream with the distinctive taste of shallots.
Ending on a Sweet Note
For over three decades, Casino looks into the arrangement for private parties specialized in off premise and on-site gourmet catering. Welcomed to a private table adorned with lilies and orchids, we enjoyed a soiree on the manicured lawns amidst the praline colored architecture. Courtesy of Chef Ashwin, we were served a plate of earthy and salubrious saffron brown rice risotto. Unlike most risottos that are luxuriant in cheese, this dish was dominated by the essence of saffron. And, it was all too well complemented with scrumptious shiitake fait fondre . Though the saffron compassed its way to the East, the shiitake fait fondre had a gustatory subtlety of the French Riviera.
Caught between the East and the West, we landed the confection island on a late afternoon. Pastry Chef Jemson Jose presented us with some lemon meringue. It looks hard to tackle with its stiff peaks but when sliced, the lemon filling looks luscious. Settling for tea and biscuits, we were treated with raspberry shortcake blended with some sour cream. Looking very glossy with its framboise hue, there was an element of rustic with the punctuated pistachios.
At Casino, you enjoy the food set in the backdrops of tradition. The Chefs took us on a three-course culinary journey where everything plated was well crafted and laced with fine ingredients. What sets this restaurant apart is how it is able to combine the enjoyment of fine dining as a form of art. One would never part by saying goodbye but ‘We shall dine again.”
Words and Styling by Atheena Wilson,
Photographs by Arun Menon
Location Courtesy: Casino Hotel, A CGH experience
Food
Coffee Pairing: Foods That Complement Your Morning Brew
International Coffee Day is a celebration for coffee lovers around the world, offering the perfect opportunity to elevate your morning coffee experience by pairing it with the right foods. While we often focus on how we brew our coffee, the right food pairing can make a world of difference, enhancing the flavors and aromas of your favorite cup of joe. Let’s dive into some delightful coffee and food pairings that will make your mornings even more enjoyable.
1. Espresso & Dark Chocolate
If you’re an espresso enthusiast, pairing this bold and concentrated coffee with dark chocolate is a match made in heaven. The richness of the chocolate complements the intensity of the espresso, balancing its bitterness while enhancing its deep, earthy notes. Try a square of dark chocolate with 70% cocoa to elevate your espresso experience.
2. Latte & Croissants
For a softer and creamier start to the day, a latte paired with a buttery croissant is a classic combination. The mild and frothy nature of the latte contrasts beautifully with the flaky, buttery layers of the croissant, offering a harmonious blend of textures and flavors.
3. Cappuccino & Almond Biscotti
Cappuccino, with its frothy milk and rich espresso base, pairs wonderfully with almond biscotti. The biscotti’s crunchy texture and subtle sweetness complement the coffee’s bold flavor, making this an ideal choice for those who enjoy dipping their snacks into their coffee.
4. Cold Brew & Avocado Toast
For a modern and trendy breakfast, cold brew coffee pairs exceptionally well with avocado toast. The smooth, refreshing flavor of cold brew contrasts with the creamy, savory taste of avocado spread on toasted sourdough, creating a well-balanced and satisfying meal.
5. Americano & Blueberry Muffins
The subtle and smooth profile of an Americano pairs perfectly with a fruity blueberry muffin. The sweetness and slight tartness of the blueberries bring out the brighter, fruity notes in the coffee, while the muffin’s soft texture complements the light body of the Americano.
6. Mocha & Cinnamon Rolls
If you’re in the mood for something indulgent, pairing a mocha with a cinnamon roll will satisfy your sweet tooth. The chocolatey, rich flavor of the mocha mirrors the sweetness of the cinnamon roll’s glaze, while the spiced notes from the cinnamon add a layer of complexity to the pairing.
7. Flat White & Banana Bread
Flat whites are known for their smooth, velvety texture and strong espresso flavor, making them an excellent match for the moist, dense goodness of banana bread. The banana bread’s natural sweetness and subtle flavors work well to soften the intensity of the coffee, creating a balanced taste.
8. Turkish Coffee & Baklava
For a cultural twist, pair the bold, unfiltered flavors of Turkish coffee with the sweetness of baklava. The rich, syrupy layers of filo pastry filled with nuts and honey provide the perfect complement to the strong, concentrated coffee, creating a sensory experience that is both rich and satisfying.
9. Iced Coffee & Fresh Fruit Salad
On warmer days, an iced coffee goes well with a fresh fruit salad. The chilled, refreshing nature of iced coffee enhances the natural sweetness and juiciness of fruits like melons, berries, and citrus, making it a light and healthy pairing for a quick breakfast.
10. Macchiato & Cheese Danish
For those who enjoy a macchiato, the addition of a cheese Danish offers a creamy and slightly tangy balance to the intense espresso shot topped with just a bit of milk foam. The Danish’s soft, cheesy filling contrasts well with the strong coffee, making each bite more indulgent.
The beauty of coffee lies in its versatility, and with the right pairing, you can transform your morning coffee into a more elevated culinary experience. Whether you prefer something sweet or savory, there’s a perfect food match for every type of coffee. So, on this International Coffee Day, take a moment to experiment with different pairings and discover new flavors that enhance the joy of your morning brew.
Food
Benefits of Including Crab in your Diet
Crab has all the attraction of seafood without the fishy flavor that some people want to avoid. It is delightfully salty with a delicate mineral sweetness. Crabs were reportedly among the foods that coastal societies eaten a hundred years ago. On the menus of the greatest restaurants today, it stands out as the highlight dish. Crab is famous for its distinctive, exquisite flavor as well as for the health benefits it provides.
Omega-3 fatty acids and protein are abundant in crabs. The Food Experts advise two servings of fish and seafood every week, which is not difficult.
Good Protein Source
Crab is a low-fat, nutritious protein source that boosts metabolism and gives you energy. In reality, crab has less saturated fat and about the same amount of protein per 100 grams as other meats.
Strengthens Heart Health
Consuming a lot of crab meat can actually benefit your cardiovascular system. The Omega-3 fatty acids, zinc, and protein found in crab are all beneficial sources of lowering cholesterol. Having lower cholesterol lowers your chances of heart attacks and strokes.
Increases Brain Activity
Crabs are healthy for you since they are a high source of selenium, vitamin B2, copper, and other vital vitamins and minerals. Together with omega-3 fatty acids, these nutrients support healthy brain ageing and reduce the risk of dementia. They aid in defending against oxidative stress, inflammation, and other elements that may have an impact on the growth and health of the brain.
Strengthens bones
You may already be aware of the significance of calcium for bone health. However, did you realize that phosphorus plays an equal role? Due to its high phosphorus content, crab flesh can aid in the development of strong, healthy teeth and bones.
Contains selenium
Compared to other meats, crab offers a substantially higher supply of selenium. As an antioxidant, this necessary mineral not only assists in preventing cell damage from free radicals but also strengthens your immune system. Selenium aids in the regulation of your metabolism and is essential for healthy thyroid function.
An aphrodisiac
The aphrodisiac property of crab meat promotes libido and sexual energy. They have high quantities of zinc and substances that increase estrogen and testosterone levels, enhancing sexual desire.
Makes the blood flow faster
Copper is yet another significant mineral present in crab meat. One significant advantage of copper is that it facilitates the body’s absorption of iron, which enhances the creation of red blood cells. After injuries and illnesses, proper circulation aids in the healing process.
Consuming excessive amounts of crab can have certain unfavorable impacts, just like with most other foods. If you eat too much of some of the nutrients in crab, such copper and zinc, you could get sick. Crab, however, is a fairly nutritious item to eat in moderation unless you have a seafood allergy, and adverse effects are uncommon. Before consuming any seafood, always make sure you don’t have any allergies.
Food
The Taste Of Malayali Kitchen In Sweden
A Kochi-based malayali is creating a sensation by preparing Kerala Cuisine in the foreign swedish kitchen. Devi Nair, who has been settled in Sweden with her husband for almost 10 years, wanted her daughter to experience the delicacies of the Malyaali culture along with her International palette. The sense of homesickness and nostalgia has a part to play in this venture as well. In recent years, as the pandemic hit she chose to share her cooking extravaganzas on Instagram which led her to become more known to the public. Her recipes featured celebratory treats like the Bengali confection Rosbora, local parotta, and non-vegetarian Kerala foods that are popular on social media because they’re simple to make yet delicious to eat and look at. Devi whips up a storm of authentic Kerala delicacies during Malayali festivals. Tender, plump unniyappam, spongy kozhukkatta, rice dumplings, Vishu ada, and Vishu katta are just a few of the items on her Vishu menu this year. She prepared undaputtu with spicy prawn filling, kilikkoodu with meat and egg white, and ammini kozhukatta, a spicy rice dumpling, for Eid. It is also heard that she is planning to launch her own bakery in Sweden as well.
Words By : Goutham Satheesh
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