The Event Guru

From ‘The Veggie Table’ to her own table, a ‘Divan’ experience at Chef Ronny’s.

A culinary journey unlike no other…

As an event planner, I’m fortunate to receive invites to try unique food creations from chefs at many catering companies and restaurants across the city. I truly love my job, especially when it involves eating.

But its not always a glorified job, trust me. There are times when I’ve left disappointed AND with stomach cramps. Where’s the Pepto when you need it?  This usually happens when chefs try to impress with their version of a gourmet fy’d Indian. Many use the ‘fusion’ concept, but really butcher the true Indian tastes. Try being served a platter of bite-sized samosas stuffed with potato, mozzarella and salsa? You call this fusion? I almost don’t know what to do as I’m forced to nosh away at the bit…do I smile or head North for the lieu and sing to the porcelain gods? I dare not expand.

In last week’s culinary adventures I simply didn’t want to leave the dinner table. Heck, I couldn’t even let go of my plate of curry until the dish was spotless- it was just that good! I waited in anticipation for the next entrée.

I was invited to experience a true ‘Divan’ at Ronica Sajnani’s home.

Now some of you may know Ronica as an actress, featured in films like Deepa Mehta’s, Water to a long-standing tv show that airs repeats on OMNI called “The Veggie Table”. Ronica combines her passion for cooking with uniting people to the table with on-screen presence. So what’s a divan?

In India, a divan or diwan is a council or assembly of leaders – and sometimes refers to the council chamber itself.  It comes from a middle - eastern word meaning “bundle of written sheets, small book or collection of poems.” In the 19th Century the great British explorer, Sir Richard Burton, served in India during his early career where he became intrigued by oriental customs and culture.   On his return to England he invited his friends and notables to his divans – colorful social gatherings or salons where they discussed the big social, political and artistic issues of his day.  His guests were the renowned writers, artists and explorers of that period. 

It is in the spirit of this great Indian tradition I was lucky to meet some new people with like-minded interests, to explore ideas while trying new food sensations to kiss our palates!

The evening started in the cozy sitting room, surrounded by antiques, art -work and sketches by renowned artists by the fireplace. We were poured a glass of French wine served in her special etched glasses from Argentina. They were delicate but especially beautiful. I met a wonderful group of 5 ladies and 3 gentlemen, all strangers at first, but I knew we’d become fast friends. Conversations stirred from our love of food to decorating homes to the cruddy weather. I receive a top up in my glass.

Then we move from sitting to the dining room area. The table was graced with deep crimson tablecloth with gold chargers and bone china with black floral inset designs throughout. There was a fresh arrangement of white roses, a hint of the sweet fragrance carried throughout the evening.

Out comes a plate of Pakoras with fresh coriander and tamarind chutney, served over plates made from reclaimed wood. I love the rustic, earthy feel and it paired well with the delicately fried fritters. I gobbled them in a few bites. I noticed my plate didn’t even have a speckle of oil on the dish. I knew she used a healthy-based cooking oil.

Next was a bowl of daal with kachumber and mathri. I was sitting across a reputable food critic and I could see his eyes light up from his last spoonful. I too, had the same response, it was bloody, damn good!  He remarks, ‘Ronica, you really out did yourself, this dish is very special’. We all couldn’t agree more.  It was creamy, flavorful, warm and chunky as it wasn’t just moong daal, there was a hint of chick peas, kidney beans and the mathri with fresh coriander was a nice touch!

I normally have mathri on its own with a cup of chai, so to have it in my daal soup was a hit!

We took a 10min. breather. Rohan, (Ronica’s son) was visiting us from Queen’s University and he made sure his stylin self got our glasses topped off before we begun our next course. I went for the robust Argentinian Malbec as I recollect the menu stated the main entrée was a meat dish.

It was a perfect choice, as we were served Badami Gosht – slow-cooked organic lamb in yogurt, with coconut milk and almond masala. It was accompanied with a side of Tendlis with roasted cashews and curry leaves. It was my first experience trying Gherkins and it was delish! We also had Methi Aloo (Fenugreek greens with potato). For starch, we had Parantha (layered flatbread), Steamed Basmati Rice with Raita and Mango Pickle accoutrements. 

To complete the meal, Ronica presented dessert, Mango Kheer served with jackfruit and fresh lychees. What a presentation and the tastes…its’ been a week and I’m still ruminating over the flavors.  I love kheer but to add alfonso puree to the mix, really kicks up the pud to a whole new level. 

As you can see from the expressions on people’s faces, we were elated.

                     

I have one word…’orgasmic’. That's the only word to best describe this dish.

To end this wonderful night, Ronica introduces a musician friend by the name of Julio. What a combination of eye candy AND talent! He was serenading us lyrics of music that he wrote, in Spanish. What a perfect way to end the evening.

My DIVAN experience was indeed DIVINE from all aspects. I look forward to continuing the culinary adventures with you R.S. and keep inspiring!

Readers – do try the Divan experience at Ronica’s. www.ronicacooks.com.

It's a perfect way to meet new people or bring a bunch of friends for a dinner outing. And you can even have an intro-culinary class prior to dinner! 

Bye, Bye, Fly…Besharam rings in 2011 with new digs – The Courthouse

“Happy New Year Besharam Bitches...!” Those are the sweet words I remember from the sexy host, a.k.a. Malika,at the finale event held at The Fly on January 7, 2011.

Let me just say, I’ve never met any man who can pass off being a women and do it with such grace and style, even with 5 inch stillettos on.

Forget about keeping up with the Kardashians, I need to keep up with you!

Besharam has served five years at the Fly, a sin-city joint for those to let loose, dance, tease and truly be ‘shameless’, which is the literal translation of the word 'besharam'.

A new year brings in new resolutions some say, but I wonder if people’s inhibitions to remain shameless will decrease or increase in its new home, the Courthouse? It is indeed a rather upscale event space, however, I’m a firm believer in change so this could be a good thing. And frankly, I’m feeling the need for better bathroom stalls.

I caught up with DJ Amita, the diva behind the brand, who spins variations of bollywood, bhangra, chutney, top 40, reggae and beyond to party-goers.

Q. Are you concerned about the new move?

A. Not really, I’m quite excited. I think this move will give us an opportunity to reinvent Besharam by incorporating some new things like emerging talent, not only on stage but off stage, like decorators, new product companies, catering, etc.

Q. So what type of ideas do you have in mind?

A. Myself and my co-producer, Zavaré, want to create theme-driven events to reflect what’s happening within our community, things that are relevant. From wedding shows to charities to the IIFA’s. We want to cross-brand the event and create a forum to introduce new things.

Q. Sounds like you want to create experiential events with partnerships? Win-win for both?

A. Exactly.

Q. Will you change up the music? Any concerns of losing your audience, since Courthouse is more upscale?

A. No, the music will remain the same, only better. I’ve been undertaking some private lessons with some of TO’s top DJs and I love learning new techniques. We have a strong following from all backgrounds and cross-genders - I believe that's what makes us unique. We don’t segregate from anybody who simply want to dance, without the drama.

Q: That’s true. I noticed you have an eclectic mix of attendees and what I like is that it’s not just South Asians. There are many people from all backgrounds, ages and professions – Tamils, Malaysians, Punjabis, gays, lesbians, Caucasians and even the aunties and uncles.

I admire your ability to keep striving, upgrading skills at any age, any level. Hone your craft. It’s really important to feed one’s soul. Way to go!

So what can we look forward to your kick-off event on February 4?

A: Well… that will remain a bit of a secret. We want to ‘wow’ loyal and new Besharam fans but the theme will fall in line with ‘Sutra’.

Good timing since February is the month of celebrating love. Heck, we should be celebrating love every day with those that matter. But the upcoming event does sound rather seductive.  Hmm…what do I wear?

So readers, this is just a snippet of what to expect from the new Besharam at The Courthouse. Don’t fear -  there won’t be any price increases but there will still be strict policies in place. For more information visit www.besharam.ca.

Lina's TOP FIVE

As David Letterman has his Top Ten, Lina has her Top Five for those who plan on attending Besharam's February event.

1.   Get on the guest list to avoid line ups. Try to arrive before 10:30pm to guarantee access.

2.   Dress sexy, not scantily. Just because its Besharam doesn’t mean one arrives with not much on. Do leave something to the imagination. We can empower ourselves with some great wares! Let’s take lessons from Malika.

3.   Come armed…under the arm. I encourage everyone to spritz on some D-O. Though, I love the Besharam experience, it becomes rather challenging when the bhangra kicks in, all arms are up and well…figure it out readers! I often carry a perfume sampler and when it’s unbearable, a little squirt does the trick!

4.   To the drag community – continue with stillettos and bling! It may raise some eyebrows to the straight guys but trust me, they are envious! US women love the skin you’re in, so bring it on! 

5.   For straight guys (some not all), remember to respect one’s space and those around you. So axe the roaming hands and just dance! One can show off their talents by a cool dance move, like Shah Rukh Khan!

Signing off folks, till next time!

From Tree to Tabletop!

Happy New Year! I hope everyone had a splendid holiday season and brought in 2011 with some great eats and good cheer with family & friends! Don’t feel guilty if you brought in a few pounds either, its added warmth that’s needed in this darn blistering cold weather!

Now some of you readers may have celebrated Christmas with a  traditional tree, decorations and the whole nine yards. Some of you may have decided to just add bits n bobs (as the Brits say), few elements, to the holiday season with a wreath on the door, maybe some white icicle lights and few ornament type nik naks. For those of you who did nothing, don’t worry, its never too late to buy clearance items (up to 90% off at Pier 1) to incorporate these decorating ideas to your next dinner event!

To the left is a picture of the family tree in my household along with the ornaments I incorporated. It was a fresh tree I picked up from the local farm and applied some decorative items that I brought back from my last India trip. Some items even came out of my jewellery cabinet. I love the crystals, pearls and hand-made gold/silver sequence ornaments. It gives the tree some class.  Mind you, it would have been mind-blasting to have the million dollar tree that was in one of the premiere hotels in Dubai in my digs. Sure Cartier, you can lend me some diamonds and pearls anytime for my tree!!!

Ok wishful thinking, now back to the blog.

I tend to remain in the ‘holiday spirit’ usually until the end of January as I like the house to stay glam’d for a bit. It keeps the spirits high. But when the time comes to put away the ornaments, back in storage, I’m selective.

If you love throwing dinner parties and wintertime is a very good time to invite friends over, as it beats the post-holiday blahs, hold back a few items.

 

I recommend keeping back the ornaments, long strand pearls, the icicle lights, organza fabrics, pinecones, chargers and branches from the fresh Christmas tree.

 As the ornaments I selected were in gold and silver, I took the round hanging globes and placed them in a bamboo boat, along with the pinecones.  It's a nice combination to have a rustic piece with some glitter. 

 

To add some edge, I use the organza fabric as my base table runner.

This really sets the tone for a ‘winter glam’ theme to the dining table and home.

One can always use a woven basket or even those Christmas aluminum tins that someone put your shortbread biscuits in. Its endless! All you need is to lay a decorative organza fabric inside the tin and place the ornaments until it has that overflow look. Then I add the long pearl strands and dress around the bamboo boat. One can be really creative and tie the organza with the lights but be sure to use fire-retardant fabrics, as we don’t need any sudden hazards!

 
To continue with the ‘winter glam’ theme, I keep the gold and silver chargers and incorporate them at the dinner table. So charger, then dinner plate and salad plate on top.

To complete the look, I take my crystal ornaments and I loop them over my cloth napkins, thereby acting as napkin rings. To give it a bit of colour as the opaque in the crystals can blend with a white cloth, I then take my fresh tree branches, cut them down to napkin size and slide it through the ornament loop. Alternatively, just use a fusia colored napkin cloth and the crystal ornament will pop out.

Voila! A beautiful table-top setting, done on a dime!

So decorating divas, no need to hibernate in the house. DO throw some post-holiday dinner parties, recycle the seasonal décor and go glam this winter!

If you have any post holiday looks you’d like to share, feel free to send me photos and your story at [email protected].