Latest news with #Maida
Time of India
30-06-2025
- Entertainment
- Time of India
Chef Guntas Sethi spills the beans on fuss-free cooking, European flavours and feel-good food
In a world where Instagram-worthy meals often come with complicated recipes and hard-to-pronounce ingredients, this chef is keeping it real. Known for her fuss-free, café-style cooking that actually makes sense in home kitchens, she's on a mission to decode food so anyone—even with zero professional training—can whip up something nourishing and exciting. Tired of too many ads? go ad free now From swapping maida for oats flour to using goat cheese from Spain in everyday salads, her cooking isn't just about health—it's about flavor, joy, and creativity. As the Indian ambassador for the EU's 'More Than Food' campaign, she's also been championing European ingredients that are high on quality, safety, and sustainability. Whether it's dark chocolate from Belgium, PDO-certified olive oil from Italy, or a twist of feta cheese in your paratha wrap, she's all for creating magic with ingredients that come with a story. In this candid conversation with Vaibhavi V Risbood, Editor, ETimes , Chef Guntas Sethi, European Union's 'More Than Food' Campaign Ambassador talks about finding her voice as a chef, why plant-based cooking is here to stay, how European elements are winning hearts in Indian kitchens, and what makes a dish unforgettable. Expect recipe swaps, superfood secrets, and plenty of food for thought—no fancy plating required. Was there a defining moment that made you feel you'd found your unique voice as a chef? When I realized there are people out there who are actually trusting the recipes and taking out their time to recreate them at home and they're able to do so, for me that was the defining moment to understand that my voice as a chef may not necessarily be to create experiences for people to come and dine at, but instead to enable them to make cafe-like food at home and decode it for them. How would you describe your cooking style in three words? Fuss-free, decoded café-style, nourishing. Tired of too many ads? go ad free now You've often focused on healthy eating—how do you make nutritious food exciting? I think it's easy to make your regular food nutritious by focusing on ingredients that are better for you and swapping the ones that have a lot of additives. For example, you can swap out Maida for oats flour, or cream for whipped Dahi. You can always swap ingredients for more nutrient-dense alternatives. I also ensure that the ingredients I use are authentic, safe, sustainable, and of high quality, which aligns perfectly with my goal of healthy eating. Ingredients from the European Union uphold these values, making them my preferred choice for curating nutritious dishes. Additionally, I enjoy adding a twist to my food to make it exciting for others to try. Unique pairings, such as Pear with Φέτα /Feta Cheese PDO from Greece or creating a delicious salad using Goat Cheese from Spain with roasted Beetroot, are wonderful ways to make food not only delicious but also equally healthy. There has been a growing demand for premium European chocolates in India's gourmet food scene. What are your thoughts on the same? As Indians, back in the day, the way we celebrated every occasion or event was by having mithai. Now, with time and access to ovens, we see more cakes going around, and so many different pâtisseries opening up, that also increases the demand for premium European chocolates. European chocolates adhere to strict safety standards, even those produced by small family-run ateliers. Notable examples of European chocolate craftsmanship include the Dark Chocolate bar 50% Cocoa from Belgium, Dark Chocolate Bar 70% from Ireland, Cranberry Chocolate from Germany, Dark 64% Cocoa Chocolate Bar from Poland, Dark Chocolate 50% from Spain and more are renowned for their exceptional quality and intense flavor. European chocolates have always been synonymous with quality, which explains their growing demand. What are the most underrated superfoods you use regularly? Dark chocolate Chia seeds Flax seeds Pumpkin seeds Hemp powder Sweet potatoes What are the unique aspects of European chocolates and confectionery? Europe is celebrated for its rich traditions, authenticity, high quality, and impressive variety in chocolate, sugar, and confectionery. As the ambassador of European Union's 'More Than Food' campaign in India, I can tell you that the mandatory EU labeling on a wide range of popular baked goods and sweets ensures that only the best and safest ingredients are used in chocolates, pastries, and biscuits, making them ideal for diverse tastes and occasions. I recently crafted some delightful treats for the "Hop into Easter with the EU" event at Soho House in Mumbai using some of the finest European chocolates and ingredients. I used White Chocolate from Belgium and Dark Chocolate (70%) from Ireland for my Profiteroles with Caramelized White Chocolate and Orange Mousse and the audience loved them. I also made the crowd pleaser, Easter Eggs with Dark Guanaja (70%) Chocolate from France, White Chocolate Brownies from France, Milk Chocolate from Poland, and Milk Chocolate Callets from Belgium. I finished them with candied orange slices and Paillette Feuilletine from Belgium for that perfect citrusy pop. One unique aspect of European chocolates and confectionery is that, even though cacao is not grown in Europe, people still eagerly seek out European chocolates. Every time we travel, we want to bring back bags of it to share with friends, family, and for ourselves. This is due to the premium quality and the meticulous process from bean to bar, ensuring the finest quality and smoothest texture. They use the best cocoa butter, and strict regulations are in place to ensure that only products meeting the necessary guidelines can be called real chocolate. Europe's rich history and cultural diversity have given rise to some of the world's most famous and beloved confections, such as Italian tiramisu, German apple strudels, and Swedish Spettekaka. Many of these treats are rooted in long-standing culinary traditions that have been handed down through generations. What's your take on the current rise of plant-based cooking in India? I think it's amazing to see how, in India now, there's been a change in the culinary scenario, where people are moving towards more ingredient-led dishes. That makes it so much more interesting because people are opting for more organic products. I personally love it, and I think a dish is only as good as the ingredients you use and the way you treat them, the techniques used. And this completely focuses on that. I love incorporating vegetables from Europe due to their impeccable quality. EU quality schemes, such as PDO and PGI, further demonstrate that the fruits and vegetables from Europe are grown with love and a deep respect for tradition and the environment. Products in the PDO category must be produced entirely within a specific region, ensuring a strong link to their place of origin. For instance, over 30 Italian extra virgin olive oils carry the PDO label, guaranteeing that their entire production cycle occurs within the designated area. Food, wines, and agricultural products can be labeled PDO. A PGI label signifies the connection between a product and its region of origin. Unlike a PDO, it requires that at least one stage of production, processing, or preparation occurs in the specified region. So, whether you fancy sampling a Danish jam for breakfast, adding frozen berries from Poland to your dessert, or topping your bruschetta with sweet cherry tomatoes from Spain, you can bask in the knowledge that their consumption is filling your body with something healthy. Do you think Indian cuisine is ready to embrace more fusion with European flavors, or are we still loyal to traditional tastes? I think the Indian citizen today is someone who loves to experiment and try new things, always adding our desi tadka to whatever we are making. For example, think about an authentic pizza; we love turning it into a smoked tandoori pizza. Indians love to experiment, and even with European cuisine, there's so much you can do. For instance, you can create tandoori pasta using Gouda Holland PGI from the Netherlands, or makhani sauce pasta with Extra Virgin Olive Oil from Spain. Tandoori momo can be made even more delightful by incorporating organic Kalamata Olives from Greece. These European ingredients not only add a unique twist but also enhance the flavour and quality of the dishes. What was the response from your audience when you introduced European elements to Indian dishes? When I introduced European elements to Indian cuisine, I saw a lot of excitement and inquisitiveness. Indians are extremely excited to learn, experiment, and try new things, even give their own twist to it. The response has been extremely positive, and we've seen a lot of interest from their end. They also love the fact that ingredients from Europe follow four core values of authenticity, quality, safety and sustainability, making them a crowd favorite for all the right reasons. The add-on of special labels like the PGO and PGI further creates the appreciation and trust in ingredients from Europe.
Indian Express
18-05-2025
- Indian Express
Tiff over cigarettes leads to the killing of a techie in Bengaluru
A late-night argument over cigarettes turned fatal in South Bengaluru when a man allegedly ran his car over two software engineers, killing one and injuring the other. The police said the incident occurred around 4.10 am on May 10 near Konanakunte Cross. The deceased has been identified as Sanjay H N, 29, while his injured friend is Chetan Pujamath, 30. Both worked remotely for different software companies. According to the police, Sanjay and Pujamath had stepped out for a late dinner after working from home. They stopped at a roadside tea stall on their Yamaha R15 motorcycle. Shortly after, the accused, Pratheek H, 32, a sales manager at a Maida factory on Magadi Road, arrived at the same stall in a Hyundai Creta with his wife, returning from a birthday party. Pratheek reportedly asked Pujamath to fetch him cigarettes. When Pujamath refused, an argument broke out. Pratheek stepped out of the car and began abusing Pujamath. Sanjay intervened and pushed him away, attempting to de-escalate the situation. Pratheek's wife then pulled him back into the car, but he allegedly continued threatening the duo, saying he 'wouldn't let them go'. Moments later, as Sanjay rode off with Pujamath on the pillion, they attempted a U-turn on Kanakapura Main Road. Pratheek allegedly accelerated and rammed into their bike. Pujamath landed on the car's bonnet and suffered minor injuries, while Sanjay was flung into the air and landed on the footpath with severe head injuries. Pratheek fled the scene, but Pujamath managed to rush Sanjay to a hospital. Sanjay succumbed to his injuries a few days later. Lokesh B Jagalasar, Deputy Commissioner of Police (South), confirmed that the case has been upgraded from attempted murder to murder. Pratheek has been arrested and produced before a court.
Khaleej Times
05-02-2025
- Entertainment
- Khaleej Times
Bassist Sal Maida who played with Roxy Music passes away
Sal Maida, a New York-born bassist who played with bands including Roxy Music, Sparks and Milk 'N' Cookies passed away at the age of 76 in New York, according to The Hollywood Reporter. Maida's wife, Lisa Burns-Maida, announced that he passed away on February 1 due to complications resulting from a fall in December. During his career, Maida performed with Ronnie Spector, The Runaways, Cracker/Camper Van Beethoven, Mary Weiss of the Shangri-Las, Annie Golden of The Shirts ,and Velveteen. Born in New York on July 29, 1948, Salvatore Maida was raised in Manhattan. The singer developed his love for music when he heard a multitude of sounds emanating from the jukebox below his window. It included the songs from "Frank Sinatra to the Stones, Motown, Ray Charles, The Beatles and Dinah Washington," he was once as quoted as saying by The Hollywood Reporter. After graduating from Fordham University with a bachelor's degree in economics, the singer travelled to London to work in a record store. While working, he met the Roxy Music drummer Paul Thompson. Following this, he joined the art rock band for their Stranded Tour in 1973 and the next year became a member of Milk 'N' Cookies. Though short-lived, the Milk 'N' Cookies band proved to be influential for many people. It was reissued in the mid-2000s. They briefly reformed and played occasional shows through the 2010s. Maida was also with the American pop and rock duo — Sparks for their 1976 album, Big Beat. In recent years, the fun-loving Maida hosted a radio show, Spin Cycle. He also wrote the 2017 memoir Four Strings, Phony Proof and 300 45s — the last bit of the title is a reference to his prodigious collection of 45s — published by HoZac Books. HoZac recently released an updated edition of the book, adding Bottoms Up, where Maida wrote about his top bassists from 1960-70.
