Marinara Sauce

one of my favourite sauce its used widely in many italian delicacies as an accompaniment it is used with calzone (correctly pronounced "cahl-ZOH-nay") a very simple recipe but a very tasty sauce must try it.Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors when they returned from the sea. It is very important to master making a good

marinara sauce

1/2 cup olive oi

l1/2 cup chopped onions

1/4 cup fresh chopped garlic

1 teaspoon each, salt and sugar

1/4 teaspoon pepper

1 tablespoon dried basil

800gm diced tomatoes

1 (28 oz) can pureed tomatoes

Sauté onions and garlic in olive oil until onions are translucent. Add the rest of the ingredients and simmer for 15 minutes.

TANDOORI CHICKEN IN otg

Menu designing is the most important aspect which will attribute to its success and peculiarity, at times it can be the USP as we call it in B schools . So much critical analysis, creative effort and care goes into developing menu items that it’s tempting to give short shrift to said items’ packaging—the menu. But slapping a collection of tested and perfected foods and beverages on a piece of paper and hoping for the best does not a solid menu-design strategy make.
Successful restaurateurs know that the physical menu is an extension of the operation’s brand. Extra menu touches such as the use of artistic elements from the restaurant or helpful hints for guests (wine suggestions and food-allergy notes) express a commitment to detail.
I am working on developing a menu based on the availability of raw materials available in India; serving global cuisine in India is not an easy task. Availability of raw materials depends on the kind of soil and the climate which is quite different than the continent. However the spread of organized retail especially in food outlets is encouraging, in a place like Jamshedpur (my home town) availability of leek, celery, parsley etc. I strongly believe that going forward it will be organic foods and getting the supply on a regular and of consistent quality will be a big challenge.

More about Olive n Mace

There are places we go to feel special. There are places we go to feel right at home. There are places we go to celebrate once-in-a-lifetime events. And there are places we go simply because it's Friday. Enter Olive n Mace. Whether you come in pursuit of the pleasure of a well-paired food-and wine-combination;; because you’re curious (or in the know!) about the fusion global cuisines wine-and micro-beer boom, or from some secret connection that only you can feel, you will come to Olive n Mace. It’s that special place that puts equal emphasis on flavor while still respecting environmental and social concerns.

Au revoir
Chef keshav

Olive n Mace

Somethin for everyone
Since all of you are familiar with my dreams I wont be able to share the name of my restaurant for the time being u can assume it to be Olive n Mace.

A brief write up for Olive n Mace.............

ur suggestions are welcome

Walk through the front doors and you know you're in for something special! With French limestone floors and decorative columns, hand-painted fabrics, contemporary lighting and an abundance of cherry wood, the lavish decor is just the beginning…
The Olive n Mace is a unique, upscale casual dining restaurant offering more than 200 menu selections including Appetizers, Pizza, Pasta, Seafood, Salads, Sandwiches, and more.

But save room for dessert! Try one of our 50 delicious desserts such as our White Chocolate Raspberry Truffle Cheesecake or our new Godiva Chocolate Cheesecake with a cappuccino or espresso.
Enjoy our high-energy atmosphere seven days a week, serving Appetizers, Lunch, Dinner, Late Night Dining, and Sunday Brunch. We also offer our entire menu for Take Out.

genesis

Let me give you a little history. I wanted to start restaurant and I assumed that its going to be easy as I am a qualified hotelier certified by Govt. of India, but believe me that’s not good enough to be a successful restaurentuer. Way back in 2002 I decided to take a chance and start an Indian restaurant in delhi, I tried to raise enough money and convince enough people to back me in my Restaurant & Wine Bar, which was going to be part of a small retail complex in the middle of delhi.
I won’t go into too much detail, but needless to say, it failed becoz of many reasons primarily bad cash management and bad assumptions. The bad news was, my business partner and I paid a nice chunk of money regarding the start-up that never got started (prospectus, business plans, deposits, etc.) The good news was, I earned valuable life and business experience. However I was in great trouble and I decided to start again and started preparing for MBA entrance, but the chef inside me kept alive day in and day out I dream about the project that I will start again.
June 2006 joined NMIMS Mumbai batch of 06-08 MBA in finally I was doing what others wanted me to do not what I wanted to do, and this is the first time it happened. I am still working on my dream project and will keep updating about the plans and share my views on different cooking styles. Cuisines and recipies……..

Cheers!
Chef keshav

icebreak

time to start....

Here I sit on the rooftop and ponder about where I am heading what I want to be. There is no epiphany, no blinding white light and no Beethoven symphony playing in the background, Just the sea breeze and a cup of black coffee sufficient to stimulate my mind and I am thinking of making a plan ….. eh a business plan to be precise. I want to be a restaurateurs…. This moment was, and is a compilation of time, experiences, luck, money Love and frustration.
So what does it take to start a restaurant, I have tried to start one before and failed and than tried again as a consultant for a friend and was a success. So let me try to jot down some of the important steps for my reference as well as for all those who have similar interests.
----Come up with a great Idea
----Write a business Plan
----Look for the perfect Place
----Beg for Money
----Pay too Much for an architect designers and lawyers
----Get really frustrated
----Get really concentrated on the details
----Build-out purveyor negotiating and employee hiring
----Get really frustrated yet again
----Open

Yes you are right there are many more steps which needed to be discussed in between also and most prominent of all frustrated couple of more times I guess. I will continue in this blog some of my experiences
Also I would like to get some response from all of you about your views, which will help me to start my own setup once again……..

au revoir
Chef Keshav
mishra.keshav@gmail.com