02 May 2014, 03:00 PM IST
Spring is in the New York air. The fresh vegetables bursting with flavour and goodness, (you see on the plates in the photograph) have been grown in the rooftop garden just beside us. Behind us is the statue of Liberty, just a small ferry ride away. Yes, we are in the Southern tip of Manhattan. Here, there is tranquillity and I am revelling in the masterpieces of food, film and art being served up at The Conrad. Playing host to the prestigious Tribeca Film festival, this artfully done up elegant and spacious Conrad is also renowned for its amazing culinary creations.
THE MELTING POT
I've been muscling my way through heedless pedestrians and flagging down sullen cabbies in our favorite, manic Manhattan. Here, going out to restaurants rivals going to the theatre or opera and even more to a blood sport. The coffee and adrenalin fuelled denizens of this dagger shaped island are as fixated about having the right brand of ipod, mobile, gym membership and most importantly, the right restaurant reservations, made months ahead (like we did.) Eating out in New York City is serious stuff. It didn't start that way when Delmonicos, the very first restaurant was set up over 180 years ago, Immigrants in the melting pot, the World fair of 1939 accelerated the globalization of food here. NYC is a frenetic jungle where buildings needle the sky and flavours implode on the palate.
But here in the Conrad, located in Battery Park, there is tranquillity. Twenty-five acres of public park, located at the Battery, the southern tip of Manhattan Island in New York City, face the New York Harbor. Interestingly, The Battery is named for the artillery batteries that were positioned there in the city's early years to protect the settlement behind them. Not only do I feast on many a fabulous film at the Tribeca Film festival but also on the amazing Atrio fare. Here, in this most popular Mediterranean restaurant, the hugely talented chef Antonio Cardoso works magic with the freshest of ingredients, be it the home made Burratta, the rooftop garden vegetables or the seafood and meats. The dynamic Tucker Flake ensures that every detail is perfect and together they serve up the flavors of the world here. I request for a recipe from Portugal where Chef Cardoso hails from. Portuguese cuisine has many Mediterranean influences and the Portuguese croquettas (part of the menu at Atrio) is a true world cuisine dish. Most of the countries have their own version of the croquettas… be it our aloo tikki, the Dutch version of little balls, bitter ballen, Hungary's krokett, Indonesia, Italy even Japan and Russia have their versions of this potato-filled croquette. Chef Antonio Cardoso, not only generously shares his recipe but also his tips on healthy cooking. He's slim and trim and I'm intrigued as to how he manages to stay that way. Try avoiding high saturated fats (oils, butter, bacon, etc) and protein with high fat content, he says. Raw foods and Vegetables with each meal, a big healthy breakfast, drinking plenty of water, especially with lemon at least half an hour before food intake is very important. "This will filter all toxins, and regulate the digestive system," Chef Cardoso points out. "Using ginger and turmeric in cooking has super healthy benefits, as this reduces cholesterol, purifies blood and boosts immune system," says Chef Cardoso, "These are some tips, that I personally include on my daily routine and it helps me with my healthy lifestyle." Cheers to that!
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