anne-marte eidseth rygh

Classic presentation. Indian food, family recipes.

Starter : Raita (Indian condiment)

Onions, tomatoes, coriander and dash of lemon and salt.

Grilled chicken cubes

Marinated chicken grilled in oven with lemon, turmeric, garam masala. 

Main course: Lamb with almond sauce with rice

Marinated lamb,onion, tomatoes, lime, garam masala, black pepper, clove, cardamom star anise seeds, cinnamon, bay leaves, cumin seeds, turmeric, ginger, garlic, green chilli and red chilli. 

Dessert: Carrot pudding  with vanilla ice cream,

Carrot,cream milk, sugar, cardamom powder, raisins,almond flakes and cashew nuts. 

BEVERAGE:

With Indian food beer is recommended try Kingfisher, India’s leading brand of premium lager. If you prefer wine perhaps the white  Loosen Graacher Himmelreich Riesling Kabinett. Red  wine a Beaujolais George Duboeuf France. (both round a 100 kr ) 

PRESENTATION OF THE CHEF:

CHAND BASHA

AM -How did you get into cooking. Did anyone inspire you?

C - My mother, actually I used to help her in the kitchen, cutting, chopping onion,washing lettuce and  doing the rice, later i developed an interest for food and whenI was served food at places where the standard was not to my satisfaction i started experimenting to get to the results i wanted.

AM -Do you have any tastes memories from childhood,  some of the first taste sensations you had?

C -Rice pudding,  khiir made from rice and milk,cashewnut,almond,pistachio and clarified butter. I like the creamy texture and  the sweet taste of saffron, almond and pistachio flakes. And yes a funny memory when I had my first soft drink actually the coke and the gas went up in my nose and I was surprised it was seven up I think, did not like it but it was exciting. It was a sensation when it first came to the market but after the first sip it was done. 

 

AM -What about colours and food, tell me more of your preferences

C -I would have to say that the saffron colour attracts me, the mixture of white andyellow and the green pistachio and almond cream colour, the chilli red and turmeric powder with its intense yellow, the green freshly chopped coriander and sometimes only the green nuances where you cam find maybe only one addition like chicken or white full cream 

AM -What about textures that you like like/dislike?

C -Textures I dislike is bland and dry. Textures I like is mashed consistency, like in Indian food the mix is great! spices and pastes will flavour the food and i like the moist texture, it should be melting in you mouth like a  juicy pieces of lamb does. 

AM -What is the worst case scenario in terms of food and presentation?

C -I do not like cold food, it does not  taste or have the potential that hot fooddoes, it can be good as an appetiser but I definitely prefer cooked food. The worstscenario is cold food without taste or colour.  Also the fast-food burgers, the prefabricated French fries,  fingers chips, pizzas..

AM- In International cooking competitions they always separate food in twocategories  the hot and the cold it demands very different skills and techniques. The most prestigious prize is said to be the hot food cause you have to master the additional element the heat its a science is it not? 

 

C -Yes its difficult you have to practise a lot, but I definitely prefer  cooked baked or grilled food

AM -What about moral and food food production do you have any stand points? 

C -I do think abut the slaughtering process. I would like that to happen in an easyand harmless way, immediate like halal meet the way that is done,  one terrible way is to give the animal a electrical shock and then cut straight after that is a bad method

AM -Is there something you do not eat because of these issues or any allergies to food?

C -I am allergic to beef, when i eat it I get rashes, and pork I do not like pork forreligious backgrounds and believes. I am no fanatic but its something transmitting in the Indian culture I am simply not used to the taste

AM -What does food mean to you?

C -Passion, I am more happy when I cook and are with my friend,s  when you havepatience you can make really good food that connects people. Every happy occasion is marked with food, if you have a date you have some nice food you remember the event with pleasure, if you are getting married, meeting friends and so it signifies the event it strengthens the experience of our lives. It brings  people closer

AM – What do you think of in terms of the word  aesthetics?

C -Its a new word for me

AM - How food (or objects and atmospheres) is visually presented 

C -I like candle lights dim lights perfect placements of spoons and plates, the right mood should be set for the situation, if you have dinner for two then its should be romantic, sometimes when i am lazy and I like it more rustic I like to sit down on the floor and have food with my hands and usually that is how we eat at home with my family in India the food tastes different when you eat it with your hands actually.

AM -Do you consider food a holistic experience?

C -Yes, and it makes me happy, I am more active the right food gives me energy, even when I am at the office working I am thinking about what kind of food  would would compliment my mood, perhaps to experiment and to do something different 

AM -What is your relation to restaurants?

C -I do not really visit restaurants a lot, sometimes with friends but I prefer to make food at home my own way. 

AM -Do you see any relation between your work and your food?

C -I work as a design engineer and the preparation is similar,  you need preparation, the right material, texture, you have to start planning analysing the execution of the task, wait for the customer feedback,  its the same with any task you have to test it out, in anything there is a process and the food has its own process and the main steps are the same 

AM -Who are you in the kitchen? How would you describe your self when you arecooking ?

C -I am the dictator (laughs) well I like to do the things myself, cutting and so forth but its developing. I delegate, more now but most of the time I am the boss. I used to fight with my sisters in the kitchen and tell them they dont know how to cook, they cook to get fed that is not the real thing, 

AM – I wanted to ask you of your addictions to food or if you have a sweet tooth but I know already you have a romance with chocolate

C -yes but I try to avoid it, I am not buying it myself, friends give it to me causethey know i like it so much,  I feel the amount of calories is something one should try to avoid but if its on the table I cannot avoid it, its an addiction, it sets mymood. If I am depressed or stressed the chocolate effects my mood, I am talking about the kind of chocolate with nuts almond, the dark cocoa chocolate 70% cocoa and with coffee that is happiness right there

AM- Thank you for your time and attention

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2 MENU AND CHEF WILL PRESENT A MEAL DURING JUNE 2009 

TONIS MENU

Lady and the tramp romance with a south European touch

Starter:  “Dads receipt” Avocados, red onion, cream, parsley and black caviar, lime, black pepper. 

Second: “Memories from Italy” A cushion pasta filled with sage, butter, grated parmesan, virgin olive oil, a slice of quality salami on the side.

Third “childhood in croatia” Roasted lamb baked in the oven with rosemary, olive oil, garlic, grilled asparagus, spinach leaves, red peppers and a hint of apple. 

Dessert: Sliced, marinated and flambéed pears, ice cream strawberries and flakes of pistachio nuts.

BEVERAGE:

For the starter and the dessert try a Prosecco perhaps a Brut Casabianca di Valdobbiadene.  For the second and third dish red wine is recommended perhaps a 2005 Marques dela Concordia Rioja 1997 or a Berberana Vina Marde Rioja 2001. (Both y)round a 100 kr)

 

PRESENTATION OF THE CHEF:

TONI KASTELAN

AM -Do you have any taste and food memories from childhood?

T - ketchup was a big part of my childhood, used on most things at any occasion, not at home but at public food arenas at school there was a huge pump 10 litres bloody ketchup,  it becomes a part of your food scenario whether you like it or not. Today I never use ketchup in my own cooking I resent the taste. Another taste that I think of when you say childhood is moussaka with meat, potato and Greek cheese; I had too much of it I guess cause I remember it as something I do not like now. Things I do like to think of is my dad ´s scampi dish with garlic , parsley, good bread dipped in the juices. I was in Croatia in the summers from I was 2 years and growing up. I liked the yoghurt there, but the Swedish yoghurt is even better its sour and ripe

AM -Can you tell me about you relation to food and colour? 

T -Food should not be pale, it should be colourful, if you have a main ingredient  Ilike to make myself the challenge to expose the taste and colour not killing it with mixes but to accentuate, having garnish to match or refine it but keeping the tastes and colour separate. I love the cold red colour of pepper, or a warm yellow sun ripe tomato. I sometimes use adding to accentuate the colour like turmeric; right now I am in love with turmeric it has a hefty pigment. I would ideally like to make the most of what I have at hand, not be looking for solutions not at hand if you haveingredients that are not amazing I still like to think I can spice them up and rise them to their highest potential. Ideally I  want to get them to the wow level; mysentence would be “how can I make the most out of less”

AM -Tell me about textures

T -Crunchy on the outside and soft on the inside that is a contrast that always hits home, fish and meat should always have a crisp attractive surface or skin and the be cut with a knife to a middle that is soft, the contrast is the thing really, you should have something crisp and something soft or juicy, the two together is a beautiful symbiosis that strengthens each others qualities, same goes for the mix between the sweet and the sour, you activate the elements and a dash of colour combined you have an orgasmic deal

AM -Tell me about the food you dislike? 

T -Pale Fish-balls with lumpy white sauce just tastes like shit  I do not eat that. Friday sausage and potato stu i also find unattractive, pale potato stu at the canteen full of water that drips down your plate  no sir I am not eating that either, its over. Another affair that is over is fish drenched in tomato sauce, really why do people get the need to drench perfectly good and tasty ingredients in tomato sauce or puree, you should remove all tomato adding if you use that the game is over (løpet er kjørt). I do not like meat stu either or sandwich (macca) with caviar that has a slice of white cheese smeared on top of dry bread, I mean clap it down just so that it really looks disgusting I have seen people doing this and it disgusts me . I am sorry to say i am not a fan of the Norwegian pinnekjøtt either, its too salty,. I tried to fool myself to like it but it just has not worked yet  its the after taste and the rubber texture that I react too, surstrømming (canned hearing) I now that is just and un-normal thing to eat slimy texture….

AM -what about food and ethics, the moral of production?

T -In that department I do not really have to many restrictions, but i do not thinkthat meat has to be an ingredient in all cooking, and if you use it it should really be prepared with love. Lamb needs a good marinade some proper time in the oven with the right amount of spices then you accentuate,the taste 

AM -What does food mean to you?  

T -Sex is even secondary that is how important it is. I believe food to be of highest importance its the most enjoyable thing you can do, to make good food to gather friends… everyone can relate to food, there is something primitive about it in the sense that you can communicate on a basic level.. even if you do not know eachothers language you may connect through food 

AM -Does what you do for a living influence your cooking?  

T -Hard question as I change what I do regularly but I would say that everythingyou do influences the way you make food.

AM -You also paint pictures and sculpt do you recognise the process in this interest ?

T -YesI like when there is a certain tempo, a recognisable rhythm and speed I like this tempo to exist and be traceable in painting and in cooking there should be an certain and specific rhythm 

AM -Have you got a sweet tooth? 

T -Yes but I am very fond of the fresh sweetness as in ice cream, something cold and fresh to end the meal, I love Italian home made ice cream

AM-On that sweet note I  thank you for your time and attention.

 

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Meny 1 blir tilbudt Fredag og Lørdag 22 -23 mai 2009. Ovenfor et intervju av kokkene og menyene som blir presenterert.