Manners & Mischief

What is the Aga? And why is it the ONLY kitchen appliance you would ever need?

January 15, 2016 by anubha76 Leave a Comment

It’s a name that has passed into the language itself – novels with countryside settings are referred to as Aga Sagas – and the word immediately conjures up romantic images of countryside living, complete with green wellies and the aroma of fresh baking. So what is it about the Aga that has made it a culinary icon, favoured by everyone from Martha Stewart and Jamie Oliver to Princess Diana and Paul McCartney?

What is the Aga?

Invented in 1922 by Dr. Gustav Dalén, a blind Nobel Prize-winning physicist, this multi-purpose cast iron cooker holds at its core a small burner, which keeps it constantly ready to go and eliminates the need for manual temperature control (hence the absence of any knobs).

The multiple ovens and burners maintain different temperatures through variations in the cast iron’s thickness: water can come to a fast boil on one of the top burners, while delicate sauces can simmer gently on the adjoining plate; one oven can cook slowly while another can simultaneously roast or bake at much higher temperatures. And that’s not all – the Aga can also toast bread, heat up the entire room and dry clothes to a crease-less finish.

Plus, since it doesn’t blast food with drying direct heat, Aga devotees hold that radiant heat from the cast iron ovens gently cooks food more gently, locking in flavour, moisture and nutrients.

Where did it originate?

Its casting and vitreous hand enameling continue to take place at the 300-year-old Coalbrookdale foundry, UK, a world heritage site that manufactured the first commercially available Aga in 1929.

The company continues to build on the original, refreshing the cooker for contemporary needs, such as a range of candy hues that have brought us a long way from Dalén’s first cooker, even as the quintessential design keeps us close to it’s legendary heritage.

The AGA was voted in a BBC survey one of the top three design icons of the 20th century.

But isn’t an Aga seriously fuel-hungry? Can it be eco-friendly?

About 70% of a new Aga is now made of recycled scrap iron and innovative bio-fuel, diesel and electric versions make it extremely eco-friendly.

A beginners guide to sushi: Part 4 (How to order and eat at a sushi bar)

February 16, 2015 by anubha76 Leave a Comment

Now you know your maki from your chirashi, can read the list of ingredients like a true Japanese native and even remember that it’s bad form to mix wasabi and soy sauce. But there is still one level of intimidation left: sitting and ordering at the sushi bar. Here, you have none of the anonymity of hiding behind a menu. Decisions have to be taken quickly and dining becomes a public venture.

But it’s also a chance to watch sushi-making in motion (which is often a form of art!), interact with other connoisseurs get the top choices of the menu. And it’s really not that difficult – as long as you mind a few things.

The Sushi Bar at Nobu Hong Kong

1. Interact with the itamae (sushi chef): When sitting at the sushi bar, always order directly from the itamae. Ignoring him is considered disrespectful and the best way to strike up a rapport is by asking for a recommendation.

2. “Is the fish fresh?”: You can ask which fish is the freshest? But NEVER ask if any given fish is “fresh”, since this implies it might not be fresh. Which is rude.

3. Ask the itamae ONLY for sushi: And sashimi. Any other items and beverages, including soup, edamame or other side items, should be requested from a server.

4. Order carefully: And inform the itamae of any allergies or dislikes. It is impolite to leave food on your plate after a meal or turn up your nose if you don’t like a particular item.

5. Order one at a time: It’s polite to order only one sushi roll at a time. If the bar is busy, you can order up to three at one go but never more. When in a rush, order chirashi sushi – it’s faster to make and eat.

6. Don’t dawdle: Never let fresh sushi sit for too long as this will degrade the temperature, texture and moisture – all of which impact the taste.

7. Repeat, please: Feel free to ask for a repeat of anything you especially liked.

8. Rinse your fingers in the “canal”: Most sushi bars have a small stream of water running between the itamae and diners. This is to rinse your fingers when they become messy.

9. Be gracious: It’s just good manners to thank the itamae. If you want to go the extra step, try some Japanese. Domo arigato means “thank you”, while oishikatta desu translates as “it was delicious”.

10. Time to tip: Many sushi bars have a tip jar as the itamae will never touch money (since he touches food). The wait staff would be tipped separately.

11. Try omakase dining: Finally, consider omakase on your next visit. In this, the itamae chooses dishes for the diner as well as the order in which these dishes will be served. It’s a way to compliment the chef AND ensure that you get the freshest, choicest sushi. So, this means a win-win for all. But remember, it also gives the itamae free reign to serve you anything, including strange items like live shrimp!

The different kinds of sushi

Reading the sushi ingredients

How to eat sushi the correct way

Why is the Tiffany’s box a trademark blue? And why is it more coveted than the actual contents?

February 9, 2015 by anubha76 Leave a Comment

It was in 1878 that Tiffany & Co.’s Blue Book catalogue acquired its first cover in the particular shade of blue that’s now come to be known as Tiffany Blue. Variously described as ‘forget-me-not blue’ and ‘robin’s egg blue’, it was handpicked because of the popularity of turquoise gemstones in the 19th century.

Turquoise was also a favorite of Victorian brides, who usually gave their attendants a dove-shaped brooch set with turquoise so that they would not forget the occasion – a detail that was not lost on Charles Lewis Tiffany, who founded the brand as the pinnacle of wedding luxe.

The box incited such a flurry of emotions that in 1906, The New York Sun famously reported: “(Charles Lewis) Tiffany has one thing in stock that you cannot buy of him for as much money as you may offer; he will only give it to you. And that is one of his boxes.”

At the beginning of the 20th century, the venerable jewellery house trademarked this cult shade and it now bears the same number (1837) on the Pantone Matching System as the year Tiffany was founded. More than a century later, the “little blue box” remains an international icon, whispering romance and sophistication, and inciting bidding wars on eBay from collectors who sometimes value the packaging more than the contents.

Bonus facts:

1. Pantone makes the blue-coloured paper for all Tiffany’s packaging materials.

2. The white satin ribbon that is tied at the counter is another de rigueur for all Tiffany’s boxes. The only time it’s replaced is during the holidays, when Tiffany’s uses a red ribbon for the festivities.

3. The brand’s name is embossed in Baskerville Old Face.

4. During the shooting of Audrey Hepburn’s Breakfast at Tiffany’s, the store posted 40 armed guards on the floor to prevent its blue boxes from vanishing!

5. The Tiffany’s blue box has even inspired actual pieces of jewellery (like this pretty charm) – not to mention the innumerable nail polishes, desserts, wall coverings, fashion collections and decor objects.

Own a Tiffany’s blue box? Want a Tiffany’s blue box?

Jodhpurs 101: The anatomy of a fashion classic

February 4, 2015 by anubha76 Leave a Comment

I have been receiving loads of messages asking about those dashing jodhpur that are fast becoming the gold standard for formal wear for everyone from royalty to the runway watchers. So, here goes a quick primer.

Jodhpurs: Ready to make the jump?

Jodhpurs are not a new invention. In fact, they are almost 125-years-old. This style of trousers was first made famous by Maharaja Pratap Singh of Jodhpur in 1890, when he wanted free movement of the hip and thigh while riding a horse on the polo field.

These jodhpurs were rapidly taken up by the British polo-playing community and were soon being produced by Savile Row tailors in London. By the 1920s, ladies began wearing jodhpurs as well – one of the most famous proponents being Coco Chanel.

Arjun Rampal rocking jodhpurs at Cannes

Back to today

Today, jodhpurs have been picked up by design houses ranging from Gucci and Ralph Lauren to Etro and Dolce & Gabbana. The classic versions are still cut full at the hips, fit tightly from knee-to-ankle and end in a cuff with a strap under the instep.

Some of the more experimental varietals, however, use modern stretch fabrics to remove the flare and yet remain supportive and flexible. However, to me these newer versions just don’t evoke any of the romance of watching dapper young men striding through a polo field (or a red carpet) full of daring and an almost brash bravado that tempts and tantalises with its very insouciance.

And though everyone in the world of haute couture is scrambling to produce these regal garments, somehow their very charm still lies in the small by-lanes of the towns that first invented them more than a century back. Looking for the original stuff? You won’t go wrong with Jodhpur Tailors, which is still patronised by Jaipur’s royalty!

PS: The word jodhpurs is often used interchangeably with riding breeches, though this is technically incorrect, as breeches are riding apparel that come down to only about mid-calf, designed to be worn with long stockings and tall boots.

How to wear jodhpurs in the real world, for men

In India, jodhpurs are typically paired with a Nehru jacket – usually in contrasting colors, with decorative buttons.

Not a fan of the Nehru jacket? Pair your jodhpurs with a sports jacket. Single vented jackets work best for a formal look, while a two-buttoned sports version perfectly complements a more casual occasion.

The jackets can be patterned or solid colored but the jodhpurs themselves should never have any patterns.

As for the shirt, make it classic and well fitted; wearing loose shirts will give you a lumpy appearance and add bulk.

As for footwear, opt for close-fitting boots or oxfords.

Jodhpurs by Dolce & Gabbana

The art of wearing jodhpurs for women

Look for a pair of jodhpurs with pockets set at the front, not the sides, as the latter will accentuate your hips.

Jodhpurs that are too tight in the leg will make your calves look fat – the safest option is to buy a pair with buttons from calf to ankle, which can be adjusted while wearing.

Keep it chic and classic with a simple silk shirt, a classic black polo neck or a high-necked collar blouse and cropped jacket.

And ALWAYS tuck in your top and accentuate your waist with a belt to avoid looking like a sack of potatoes.

A final word: NEVER accessorize your jodhpurs with equestrian props. So skip the riding boots and instead look for stack heels, platforms, patent round-toes or shoe-boots.

Conversation starter: What is the Hermès orange?

January 21, 2015 by anubha76 Leave a Comment

Orange has been the Hermès hallmark colour since the Second World War, when the company’s packaging supplier ran out of its traditional brown-trimmed beige box. When the company was launched in 1837, the first boxes were cream-coloured, with gilded-edging, imitating pigskin; a few years later they became mustard-coloured with brown edging.

The Second World War forced the next color change. During the Occupation, the shortage of all materials forced Hermès to use the only plain paperboard available: it was orange. Moving to orange was a pretty bold move in the 1940s, but there has been no turning back for the company that began in Thierry Hermès’ saddle shop in Paris.

According to Leatrice Eisman, author of All About Colour, “Because orange is closely associated to red from which it comes, vibrant orange is a very physical, high-visibility colour, calling for attention. And because of it’s connection to sunny yellow, orange is seen as friendlier and more approachable, less aggressive than red – a gregarious, fun loving hue.”

After the war, this color was continued, but in a much more vivid shade (as today) with a relief pattern. In 1949, the Bolduc (brown ribbon) was introduced. Before 1996, jewellery and tableware had different colored boxes: grey for jewelry and green for tableware; however, today all Hermès objects come in the orange box, which comes in 188 different sizes. This burnt orange corresponds to No. 1448 on the Pantone Matching System.