Year 2011: Re-visited

I still have clear memories of January 1st 2011....I was leaving for home around 2:30am in the morning after work & went home, amidst the traffic congestion in Sheikh Zayed Road with my colleagues--it took about an hour to reach home...then sleep & then ...work!!
When I got up in the morning, I was a little terrified since the previous evening was uncontrollably busy..around 129 covers--my boss & myself ran the show. I was afraid that January 1st wud be busy as well, but thank god---it was not!!
In days to come, I went home on vacation, i.e. to Kolkata but for 20 days, which seemed very long to me. At last, I could enjoy the winter in Kolkata & good, sound sleep...no more alarm, no one to disturb me neither, I need to get ready for work.
However, I was getting tired in the same place for almost 12-13 months in the same position and when I asked if the department has any plan for my career development[what I meant "am I going to get any promotion??", I guess it was overdue] & my question was just nulled by an answer, "Nothing before 2012". So, its time to move on I guess, and then started a period of search, job search. Ok, dont get me wrong--I love my job, but the company stopped loving me.So why shall I love the company who stopped to think about me[or it is just delinquent!!!]?
Anyways, days passed as I was looking for a change in company--I was not confident enough to secure a chef de partie position, since I need to learn a lot in the kitchen, than merely apply for a supervisor position, and however, in days to come I had two options, one of them offering a chef de partie but low salary in Seychelles and another one offering same position but with more remuneration and benefits, i.e. Hyatt. Well, I chose Hyatt---its like getting back to the old girlfriend, with who you broke up few years before. When I put down my papers in the company, many people were quite surprised that I was about to leave--it was a big decision for me, but I had no options left. In 2 hours, they were planning to promote me, however, I didn't work with them anymore--accepting the promotion means staying there & work with them--I was reluctant to do so. Days passed and came my last day...with a fond farewell & tears in my ears---yes I was moved!!Yes, I left Ritz Carlton, Dubai with a heavy heart...

I started my new life, new place, new people & altogether new kitchen, new way of working. This is what happens whenever you start in a place--no matter how experience you are, you need to act like a stupid for some days to learn and know how things work there. There are some people who you will always like at work & who you will never like just because they are idiots.And it just happens with me everywhere I go.

But yes, I enjoy my work in Hyatt, despite the long days & hours, but every moment is challenging when it is busy--I guess that was good. In my former place, I was getting lazy due to less pressure at work thus it was becoming easy life.
 I joined the main kitchen, I was being transferred to the french kitchen--cooking and serving fine French food--contemporary & classics & in my repertoire just knowledge absorption--skills, cooking, concepts & a lot of things.

When I look back at 2010 & then at 2011-I find 2011 was way ahead better than 2010---year 2010 was a year of frustrations,depressions and all sorts of negative. 2011 gave me a lot of opportunities to learn and see new things...new people, new friends.But its been a while that I am in Dubai--and it has become boring now. I remember how desperate I was to leave Dubai & this year, I hope I'll leave Dubai & try for some other countries[I am not thinking of getting back to India--to work!!].But I am looking forward to 2012---Is there any surprise in store for me??I leave that to God, let Him reveal everything in His own time!!

Menu for this christmas

The best time of the year is here...December & the festivals throughout this month..mostly, Christmas followed by the new year. I remember my father used to buy those mock christmas tree for christmas every year & then we'd decorate it up with those colored balls, Santa Claus & once it went to extreme...he bought hays and straws & it resembled like the place where Christ was actually born. Mostly, it would end with a cake or may be a dinner outside, however, as I started growing and learnt cooking, I tried to do it at home itself. The lunch was mostly a roast--chicken or a lamb leg[I am not a fan of turkey!!] followed by some dessert...
Last year, I was too busy to cook something for christmas, however, I hope, this year, I do something special, a special treat to myself & whoever wants to sit down & join me for the 6 course menu[FYI...please u need to share the cost with me!!!] & here it is...

Caponata on Brioche

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Cream of Wild Mushroom Soup

Truffle Cream

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Fish & Lentils

Sea bream meuniere style, braised Puy Lentils and confit cherry tomatoes

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Prosciutto di Parma wrapped Quail with its own Jus

Foie gras,  Pureed potato & artichokes

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Millefeuille de Fromage

Creamed Brie, Figs & Apple Chutney, Filo Pastry

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Degustation de Citrus

Glazed Lemon Tart, Orange Panna Cotta & Lime -Almond cake

Fall....and some new *fishes*

Its been a while, that I didn't write in my blog, when I was addressing to my priorities--work and then relax. Also, I didn't write any new menu, though, I had numerous preparation of pork belly, pork steak & beef at home-which were quite simple in nature--one being Braised pork belly in apple-prune puree, blue potato chip, succotash, celeriac puree & an apple crisp. For beef it was just rib eye[a cut that I love to eat, especially I enjoy the fat in the rib-eye, which makes the cut more tender & juicy] with peppercorns or in french as you may say, "Steak au poivre" with gratin potatoes & pepper sauce.

This time, I am being a little fishy, since I enjoy fish a lot, specially when it is fresh

Filet de bar poele ala Marseillaise

Panfried baby seabass, saffron mashed potatoes, clams-mussels ala provencale, white asparagus and sauce bouillabaisse

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Rouget ala Nicoise

Grilled red mullet nicoise style & provencal vegetables

Filet de Bar poele ala Marseillaise

Concept: Bar, i.e. sea bass is panfried and served in Marseille style[south of France, home to the king of all soups, Bouillabaisse]. The accompaniments are being mashed potatoes with the hint of saffron, clams-mussels ala provencale--i.e. cooked with some tomatoes & their own juices. Sauce bouillabaisse is the reduction of bouillabaisse soup & further thickened with the addition of some rouille. It is a wonderful marriage of flavours & all pretty much go well together. Especially the sweet sauce & the subtly butter white asparagus.The recipe is given below:-
Ingredients:[For one portion]
Seabass filet- 160 gm
Seasoning-to taste
Olive Oil-20 ml
Butter, cold-20 gm
For the sauce
Prepared bouillabaisse-100 ml
Rouille-1 tsp
Seasoning as required
For the clams & mussels provencale
Littleneck/Manila clams-4 nos.
Fresh mussels-3 nos
Prepared Tomato sauce- 50 ml
zest of 1/2 lemon, seasoning as required
For the saffron potato mash
Russet potato-100 gm, boiled & sieved
Milk-30 ml
Saffron-1/2 pinch
Butter-25 gm, chilled
Seasoning- as required
For the white asparagus
Fresh white asparagus tips- 3nos.
Butter-10 gm
Seasoning- to taste
Method:
For the Clams & mussels provencale
Open the clams & mussels separately. Reserve the juices & remove the shells. Keep the mussel & clam meat separately. Heat the juices with the tomato sauce till half & heat the seafood meat in the sauce & keep warm
For the Sauce
Heat the bouillabaisse till half[dont burn]& keep warm. When ready to plate, add the rouille.
For the saffron mashed potatoes
Blend the potatoes with hot milk, butter & saffron. Season & keep hot.
For the Asparagus
Peel & blanch the tips in salted water. Strain & saute in cold butter. Season & keep hot
For the Fish
Make few slits on the skinside & season. Saute in a pan with olive oil, till crispy on one side. After three minutes, cook on the other side & add in the cold butter & keep on basting the fish, for two minutes & rest in the pan.
Assembling/Arranging on the plate

Put the mashed potato on one corner of the plate & put the clams-mussels on top with the sauce. On another corner put the white asparagus & rest the fish on top. Drizzle the sauce around

***

Rouget ala Nicoise

Concept: One day I was just going through a book, "Le Repertoire de la cuisine", which precisely describes the famed french classics from starters[you call it "Hors d'oeuvres" in French, by the way!!] till the savories. In the fish section, which describes the french classics on Fishes, I was just looking at the red mullet, a fish that is readily available here & present it with a twist. One recipe that enthralled me was "Rouget ala Nicoise", which is from Nice, south of france again. The recipe mentions of including chopped tomato, tossed in butter, decorate with anchovy fillets and black olives. Give it a twist???Turn the tomato into a sauce, as you'd do & blend with anchovy fillets. For the olives???Well, make some slits on the fish & stuff with slivers of black olives...how does that sound? Well, for the vegetables, I wanted to go for Ratatouille, another Nicoise vegetable stew & butter fondant potato for starch.
The fish itself is of course, who mostly lives on crustaceans...here is the recipe.

Ingredients:[For 1 person]
For the Fish
Red Mullet-1 whole, around 300 gm
Seasoning-As required
Black olives- 2 pieces
Oil-20 ml
Butter-10 gm, cold
For the sauce Nicoise
Peeled chopped tomatoes- 100 gm
Canned anchovies in oil-2 fillets
Garlic-1/2 clove
Butter- 20 gm
Seasoning- As required
For the ratatouille
Shallots-1/2, very small dices
Garlic-1/2 cloves, finely chopped
Fennel, Carrot, Zuchhini[Green], Bell Peppers[Yellow & Red],Eggplant all small dices-10 gm
Olive Oil-30 ml
Tomato Paste-1 tsp
Chiffonade of Basil-of two leaves
Seasoning- As required
For the Butter Fondant potato
Potato-1 big, peeled and then trimmed to make into a square shape
Butter-30 gm
Chicken stock-50 ml
Dried Thyme-1 pinch
Seasoning-As required
Method:
For the Butter Fondant Potato
Make the oven ready at 180 Deg C
In a hot pan add in the butter & when melted, add the potato, with the thyme. Nicely brown on all sides[Don't burn] & and then add in the chicken stock & seasoning. Put the pan in the oven for about 12-15 minutes. Check the doneness-if ready, keep it hot or else, continue to cook, until the potato is fork tender.
For the Nicoise Sauce
Saute the garlic in butter & when lightly colored add the chopped tomatoes. Cook until almost dry, add in
the anchovy fillets  & then blend till smooth. Adjust the seasoning & keep hot.
For the Ratatouille
In a hot pan, individually fry all the vegetables, except onion & garlic, till nicely colored. Take another pan & saute the onion, garlic till lightly colored & then add in the fried vegetables. Add the tomato paste & cook until vegetables are soft--moisten with a little water, if required. Add the basil chiffonade & season. Keep hot.
For the fish
Scale, gut [reserve the liver] & fillet the fish. Season both the fillets[one fish will fetch you two fillets] & make slits on the fish & stuff with slivers of olives. Saute in a hot pan with olive oil, first with skin side down for 1.5 minute & then on the other side for 1 min, whilst basting it with butter, cook the mullet liver in the same pan. Once cooked, allow to rest in the same pan, while you mix in the liver with the sauce.
Assembling for the plate:
Rest the fish on the spool of the sauce & put the ratatouille around the fish. Put the potato on one end & drizzle some more sauce around. You may garnish with zest of a lemon.

And for the time being, Bon Appetit, but check out soon..for some more tantalising recipes...from my kitchen.

Cheese...milk's another leap towards mortality....

"A cheese may disappoint. It may be dull, it may be naive, it may be over sophisticated. Yet it remains, cheese, milk’s leap toward immortality.” - Clifton Fadiman(May 15, 1904 - June 20, 1999)
My childhood was gone through some fancy sandwiches, albeit with some processed cheese, thanks to Amul, still a giant producer of dairy products in India. When it first came up with the idea of "processed cheese", yes, everyone was amused. Even I forced my mother[who has always been tough to my wants & needs]to buy some for me & taste how does it taste like. First taste, creamy, secondary taste, a little salty[but still ok for a palate, who used to hate salt, once upon a time]& the tertiary tastes of creamier texture. Often, it was being grated for my sandwiches[cheese slices were still not produced then!!!], which were often had with loads & loads of ketchup...or have it as it is....
Despite, loving it initially, I started loathing cheese in the meantime, till I got admitted myself to hospitality institute & started cooking with cheese. Thankfully, Kolkata started shedding its much outdated outlook[perhaps, it is still carried over now..in spite of the globalisation everywhere] with more and more supermarkets having a dedicated dairy section, including some imported cheese--prime ones being parmiggiano reggiano, gouda, emmenthal, cheddar, boursin & some other cheeses.

Back those days, since my fascination has always been to cook the one & only Italian cuisine, I treated myself by buying a chunk of grana padano[a reasonable alternative to expensive Parmiggiano Reggiano, parmesan cheese otherwise] & use it judiciously over my pasta dishes, or while making some mushroom risotto...at home...whilst, when I joined hotels, as a professional, for the sake of tasting, I tasted a dozens of cheese or perhaps more than that. Coming to Dubai, again it is a blessing in disguise, as here I have tasted cheeses, which I can never taste in India.
I will not tell you there are how many cheeses & how many types of cheeses in this planet, neither, how they are made. My first attempt for using cheese as dessert was using Danish Blue cheese for making some pannacotta at home--the Italian dessert with a little twist--with pineapple & blue cheese & nutmeg foam on top. The combination to you may be weird, but it is really interesting combination---it was sweet vs. salty. Thereafter, playing with cheeses for making canapes, or sometimes, adding them to meat--mortadella for example & come up with some interesting canapes[there were critics to it also!!!]..
There are some of my favorites, with some combinations, that I will always serve to my friends, guests alike...and they are..
Brie de Meaux, goes well with apples, pears, figs & of course green grapes
Taleggio, excellent with pears, figs
Camembert-serve it same like you do with brie
Gorgonzola..a classical combination is walnut & pears, also pineapple
Goat cheese--with olive oil[???], berries, mango jam
Mozzarella--beetroot [if you are having for salad or as it is...it goes well with roasted beetroot]
Cheddar--onion marmalade
Parmesan--crackers, cantaloupe
[Note:Almost all cheeses can be served with crackers or pane carasau, the Sardinian specialty crackers. Fruits as indicated, can be served in various forms, like compote, stewed or even carpaccio. Roasting the beetroot, actually intensifies the flavours]

I always feel that it is a luxury, to have some cheeses at the end of your meal, especially if the menu is european..a couple of well-ripened cheese, and a bottle of wine...and there you go. But for heaven's sake..never ever, have cheese with water!!!
And finally if you didn't know, the vegetarians of India swear by it, Paneer, like the firm ricotta is India's version of cottage cheese!!!

The magic of slow cooking....

"We are now living in the Mcdonaldised Society"
My college professor said this, during our final year classes. Actually, we had a subject on "McDonaldisation" in our final year classes, versus "De-McDonaldisation". Actually it was quite opposed to what we were taught than what the concept of McDonaldised society is..a movement started by Carlo Petrini, popularly known as "Slow Food Movement".
It was the concept of how fast food chains are conquering [or ruining] our palates whilst restaurant--fine dining, casual dining, speciality restaurants are losing their charm. Since, F&B was not my interest[though it was a major], little do I remember about what we were taught. Truly, the fast food restaurants have exploited our appetite with some fried patty, some french fries & some condiments in a couple of seconds. Its tasty, it gives satiety to stomach..& for sometime...you are no more hungry.
I remember trying McDonald's in the year 2001, that too in Delhi [Unfortunately, McDonald could not enter Kolkata-The city of Joy before 2007, due to strict Anti-American Communist regime!!!] & I was blown away that I had one more...

Not drifting from our topic of the day, these fast foods have done more damage than it did any good.On the other hand, slow cooking has been forgotten by many patrons who are admirers of fast foods[Burgers, Sandwiches & so on & so forth]. Now you will find many people queueing in any fast food restaurant than any casual dining or speciality restaurant. Of course, who has been praising slow cooked food for long, will remain to be the loyal consumer [and there are exceptions to it].

Mutton is a meat that I learnt to cook with utmost reverence. Reasons, being its tough connective tissues, which makes it difficult to cook. In spite of having pressure cooker at home, I preferred cooking in slow temperature, especially in an oven. The advantage of cooking in the oven is that you can graduate the temperature, which is a little difficult in stovetop. The end result??Of course melt in the mouth. Another example of slow cooking is our very own Mutton Biryani.

Now slow cooking, is definitely applicable for tough cuts--I am yet to learn any slow cooking recipe of tenderloin or rib-eye steak--the only exception being sous-vide however. Slow cooking methods like braising, stewing can be applicable for beef cuts like chuck,short ribs, flank, shank. Cuts of Lamb like shank, blade etc & similarly stew meats from pork, veal. However, shank of all the meats receive equal treatment, i.e. braising.Another of the pork cut, which I always prefer to braise for at least 2-3 hours, is Pork belly--unless, I am cooking in sous vide process for about 8-10 hours at a regulated temperature of about 72.2 Deg C.

But today, I am going to share a favorite recipe of mine, the last lamb I cooked at home.It is Lamb Shank. Well, there are two types of Lamb Shank you can get from one lamb--the hind one & the fore one. Generally, what you get in your supermarket is the fore shank.As with any cheap, inexpensive cut, like lamb shank the basic procedure remains the same--sear in a hot pan, after seasoning, with some oil until nicely browned. Once well browned, saute the basic mirepoix in the same pan, add some flour[adding flour is completely optional--when I cook, I rarely add any!!]& allow it to brown for sometime[an important part of caramelisation, as once it will simmer, it will release all its flavours to the braising liquid] followed by addition of braising liquid[generally a flavourful stock--try not to use just hot water]& cook slowly for about 2-3 hours, to get a tender meat, with a quite pronounced flavour of the meat[In this case, it being Lamb].Keep the meat aside, while you can strain & finish the sauce with the addition of lemon zest, garlic and parsley[yes, the gremolata seasoning goes well with any braised meat--not limited to only osso bucco!!] & serve with some root vegetables--pearl onions, potato, parsnip & always the classical accompaniment for lamb--beans & peas!!!
Here is the recipe...
Braised Lamb Shank[for 1 portion]
Ingredients:
Lamb Shank-1 no.
Seasoning- to taste, a sprig of rosemary & thyme
Lamb Stock-300 ml[preferably, homemade]
Shallots-50 gm(chopped fine)
Garlic-2 cloves(chopped fine)+4 garlic cloves, roasted & then peeled & roasted
Carrot-100 gm(chopped fine)
Olive Oil-25 ml
Bouquet Garni- 1
Butter-10 gm, chilled
Gremolata seasoning- zest of 1/2 lemon, 1/2 clove garlic chopped and 5 gm of chopped parsley
Method:
1. Season the lamb shank with thyme, rosemary & also salt-pepper. Heat a pan, when it is fairly hot enough & add in the olive oil until very hot. Sear the lamb shank on all sides, until well-browned. Once done, keep it aside in a colander and reserve the juices & drippings.Set the oven temperature to 160 Deg C.
2. In the same pan, saute the shallots, garlic, carrot until nicely browned. Deglaze with the lamb stock & add in the lamb shank & any drippings/juices from the shank & bring it to a boil. Once it comes to a boil,add the bouquet garni cover & cook in the oven for about 1 hour. After 1 hour, remove the bouquet garni & add in the pureed roasted garlic & cook for a further 1.5 hour. Check the doneness, by trying to pull the meat or pierce with a fork--if it is easy to pierce or pull the meat, it is done!!Another method--check if the meat has pulled away from the bone. If it is, then it is done. Once done, remove the shank from the liquid & reduce the liquid in the stove top, until it is of syrupy consistency.
3. Strain the sauce, check the seasoning & add in the gremolata & pour the sauce over the lamb shank. Serve with assorted root vegetables--pearl onions, parsnip, carrot. Alternatively, blue potato puree, sauted beans & peas are good combinations too...


Bon appetit!!!

Too-sweet Arabic sweets...and Arabic Food

Part I
Okk..you know that I am in middle-east for almost 2 years now, Dubai to be exact & have been trying the Arabic foods..which is again controversial. Turks will claim that all arabic food actually originated in Turkey[do they still believe that entire middle east is under the Ottoman empire?], whilst Greeks also have similar food[cold mezze especially] and a growing disputes amongst arabics too--this is lebanese or syrian..that is from Saudi arabia or palestine & so on & so forth...but I don't care as long as I have food to eat, provided its good.

Caveat: When I came here, I was a little taken aback by the arabic [namesake] food. If someone would ask me, if I liked arabic food or not, I never took time to think--the answer was straight, "No, it doesn't appeal my palate."

But now things have changed, when I just tried to taste---instead of rejecting something outright, why not try?If it is unpalatable, well, that is another thing. Gradually I developed a taste for Arabic foods, but again I am selective. I love the fried mezze[kebbeh, sambousek], hommous, moutabel[and I honestly, dont like Labneh]. I am being selective on Lentil soup...since, I cannot eat all lentils!! And if you talk about main course, bring on as long as you make sure they are good--though mostly meat--Lamb Chops, Lamb Kofta[kind of Indian Sheekh kabab], Shish Kebab[okk..Arabic version of Chicken Tikka, but with Beef], & Shish Tawook[Arabic version of Chicken tikka, except Indian spices], or the grilled seafood--Sabream[i.e. Sea Bream], Sultan Ibrahim[threadfin seabream, like a baby red-snapper], Sultan Hedi[i.e., Red Mullet] or can be other local fishes like Hammour[a local grouper] or Shrimps. But there is more arabic food than what has met my eye & now I have developed a keen interest to make arabic food....is it possible to take it to the next level?Or it is best in its rustic form??



Okk...you know that I love sweets too...sweets of all kind from any corner of the world, provided it is upto my palate.Years before, when I saw Baklawa being made, in one the television channels, especially when hot honey was being poured over the freshly baked filo pastry...it was really appealing. Well, honey is good..isn't it?I always used to ask myself, "When will I be able to taste Baklawa?", since, I could never make filo pastry--the excuse being it is difficult to make at home, so I was waiting for the day to come...the day I would be in middle east or to some Greek islands or even Turkey, to taste this heavenly sweets.
So now I am in Dubai & tasted at least 4-5 types of Baklawa[well, there are many types, if you dont know that]--from excellent to disaster. Baklawa, a little crisp on outside & inside sublimely soft & delicious--the making of it is more than what meets the eye...for those, who think that buying a packet of filo pastry from the supermarket freezers & then making the Baklawa is just like a five-minute handjob, again, you will be very wrong my friend--unless, you are an expert.Another favorite of late, is the Umm Ali pudding- a variation of bread pudding, but on a lighter note, since it is solely based on milk[to make more exquisite, use camel or goat milk] and/or cream...and some nuts, but puff pastry is used instead of breads. And then baked!!!

For over the past few weeks, I was craving for some Baklawa & ultimately, I made one...the result was good..and the taste was getting better over time. So, today, I will share with you a recipe...no...two recipes. One is Shish Tawook [Chicken Kebab] & another being my favorite, "Baklawa", with assorted dry fruits.
For the time being, Baklawa for you...
1 lb package phyllo dough, defrosted
3 sticks (12 oz) butter or 1 1/4 cups ghee
2 1/2 cups nuts (walnuts, pine nuts, pistachios, cashews)
3 tablespoons sugar
1 teaspoon cinnamon
1 3/4 cups sugar
1 cup water
1 tablespoon lemon juice
1 tablespoon each rose and orange blossom water

1. Clarify the butter: melt the butter in a small saucepan over medium heat. Let it boil gently without stirring just until a layer of foam has risen to the surface and the white solids have sunk to the bottom (do not let the solids brown). Remove from the heat and skim off the foam as best you can. Then carefully pour the golden liquid into another container, leaving the solids behind (I normally strain it through a cheesecloth while doing this). Discard the solids. Skip this step if using ghee.
2. Make the syrup: Place the sugar, water, lemon, and blossom water in a pan and bring to a boil so that the sugar dissolves. Let boil 5-10 minutes until syruppy. Set aside to cool.
3. Preheat the oven to 350F. Place the nuts, sugar, and cinnamon in a food processor and grind until they form a coarse meal.
4.Brush the pan with clarified butter or ghee & put a sheet of phyllo, trimming off the edges to the fit the pan. Brush with ghee or clarified butter & put another sheet of phyllo, brushing the top with ghee/clarified butter. Continue doing this, until you put 8 sheets of phyllo pastry. Add in the crushed nuts in an even layer. Top with a phyllo sheet and again brush with ghee/clarified butter & do like this, until you top it off with at least 4 sheets.Using a very sharp knife  score the top of the phyllo in a square or diamond pattern.
5. Place in the oven and bake for 50 minutes to 1 hour, until deeply golden and crisp but not overly browned. Remove from the oven and immediately pour the cool syrup over the hot baklava. Set aside to cool and absorb completely.Use a knife to cut all the way through the score marks to the bottom of the pan. It is really best if you let it sit overnight, covered with foil, before serving.This will stay fine upto 3 weeks
 

The Trauma

The Trauma
Part II
The Trauma of Four Months...

I remember it was December 25, 2008. I was busy at home, cooking for a festive menu for my mom & bro. In the midst of the cooking in the evening, I called up ACE employment services, a career consultant in Mumbai [I was in Kolkata then] to follow up about the date of joining[and also an update on the visa status] for Atlantis, in Palm Jumeirah, Dubai--since I was supposed to join there. I dont remember the person's name I spoke to, however, the news I got from the agent was disappointing, "Sorry Gaurav, Atlantis is no longer in a position to hire people--due to recession in Dubai. Like you, applications of many people have been cancelled." I was speechless for sometime...
I told my mom about it. I dont remember what she said, but she didn't react to it. It was so expected, I felt from the way she behaved. Well, I left Mumbai on October 26th, 2008, for Kolkata for two reasons-1)to fix my passport, which was valid through only till December that year & for applying visa, the passport has to be  valid for the next 6 months and 2)to meet my family members--I was missing them so much.

After coming back to Kolkata, I headed to the passport office & applied for the re-issue of my damaged passport....although after initial hassles & the reluctance of the officials there, it was fixed in a couple of weeks & I sent the new passport copy to the agent[Fortunately, the agent never charged me money!!!] and I was eagerly waiting for a reply from them.... "Do you have any update on my visa?", & the immediate answer would be, "Nothing as of now". In the meantime, I clearly remember, Atlantis had a grand opening & we saw that in the television. It was fascinating to see such a grand opening in the middle of crisis & then what happened, you all know that....

Almost all hotels are busy around Christmas & New year's time, so knocking their doors for a job that time, would be futile. Some would suggest me "Send us an email with your CV" & then never revert back whilst others would reject my plea outright, "We dont have any opening right now". I was getting frustrated..though my mother could understand my emotions & feelings..being jobless !!!

Delhi, Mumbai, Kolkata, Chennai & other cities, where I can get a job, at least a good job!!!That's all I wanted & when things improve, I can try abroad again, I used to tell myself. Finally, there were rays of hope & it was in Chennai....and then one in Vizag. Don't forget, I was almost penny less since almost my savings were spent & I was living on my parents' contribution, which means, I will have to minimise my expenses, to accommodate my needs. No going out with friends [even if they asked me], eating less outside, more at home & no more luxury cooking on weekends, rather eat what is being cooked at home.

***

The first call was from ITC Chola Sheraton, first property of ITC in India looking for a Kitchen Associate but what suprised them[and still people me ask me that same question when they look at my CV], "Why such a short tenure in Grand Hyatt, Mumbai?", I could say nothing else than personal reasons, until I really came to Dubai & revealed the real reason, which I wrote before.  Anyways, coming back to our discussion & after some 30 minutes interview over the phone, with the Executive chef, he called me to Chennai for a food trial. It was good...I made a warm pasta salad, a mushroom soup, grilled fish with pomme de terre ecrasse, asparagus & pomegranate jus & for dessert, white chocolate pannacotta with glazed strawberries. He liked my presentation [which was still disastrous those days!!!] & asked me when can I join? I was a little perplexed since, I could make it & I said, "Only after 1 month,", which meant not before March 3, 2009. I was almost starving till 5 pm..since I had only a cup of tea in the morning, around 9 am!!!

I went out...informed my mom & had some food...and wrote in a friends' networking website, "At least Sun has risen in the South", which was confusing, since Sun rises in the east.

The Park, located in Vishakhapatnam[Vizag in short] also accepted my application for a position but as a Kitchen Assistant & my food trial was good, which was again their menu, a simple grilled chicken with mashed potato & pepper sauce. I was offered that job also. But less salary...so I had to judge which one to go for...the one in Chennai was giving better salary & also accommodation[which I needed anywhere else than in Kolkata], whilst Vizag was disastrous--less salary & that city is expensive to live in.

So finally, I decided to settle in Chennai for the time being....

Yes, another dark spot in my CV for having no job for four months..those four months have been traumatic...God, I dont want such setbacks again in my life....and later I used to think, "Are all these incidents, actually a lesson/blessing in disguise???