Experience Shiro

An evening of Romance at Shiro

2012-02-07T04:01:00.000-08:00

New Delhi: Wondering how to make this Valentine’s Day special for your partner? Look no further as Shiro has planned the most memorable Valentine’s Day ever for you.

Shiro has pulled out all stops to make it a perfect evening for its patrons. A red carpet welcome awaits you the moment you enter the restaurant. You can put on your Valentine party props and get clicked by the waiting paparazzi or dip your glass in the champagne love tub and try finding a cupid’s ring for your beloved. To set the mood, Shiro has chosen the colour of passion, red, as the backdrop. Sweetly-scented flowers, tea light candles and retro music will add to the magic.

The star attraction of the evening is the special menu designed by executive brand chef of Shiro – Rahul Hajarnavis. There are a wide variety of options for both vegetarians and non-vegetarians. You can start your dinner with the delicious Apple Tomato Cinnamon Soup and indulge in starters like Stuffed Grilled Chilies on a bed of lettuce or Panko Crumbed Asparagus and Sesame Mushrooms. Follow this up with our wide array of exquisite main course dishes like the tangy Lemon Grilled Chicken or the aromatic Prawns on A Bed of Lettuce to name a few. For seafood aficionados, there is the Chinese Wine Stew that is bound to tickle your taste buds. A bottle of wine and special cocktails sit well with the culinary delights. The mouth watering dishes are especially made with at least one ingredient that is an aphrodisiac to take you and your loved one on a delectable journey.

Valentine’s Day is incomplete without chocolates. Try out Shiro’s timeless classic, the Chocolate Velvet Cake, a dark Chocolate Mousse with Crunchy Nougat which will not only arouse your senses but leave you yearning for more. The perfect aphrodisiacs for a romantic evening!

If you are single, don’t fret, as an equally fascinating evening awaits you with special arrangements at the Earth section. Who knows you may just meet your special one at Shiro this Valentine!

So, come and make some lasting memories this Valentine’s Day at Shiro on February 14. Reserve your table now!

Courtesy Link:-

EDM legend, PVD- Paul Van Dyk at Shiro, Delhi

2012-01-19T02:15:00.000-08:00

EDM legend, PVD- Paul Van Dyk comes to the capital on 27th January as part of the submerge.in tour. The Grammy- winning German DJ and producer has a new album, "Evolution" out this March- his first since 2007. Book your tickets today http://bit.ly/xIOoED

For more than two decades, the world has known Paul van Dyk as one of Germany's most successful musicians and as one of the ultimate superstars of electronic music. As an artist, DJ and producer, Paul has surpassed various milestones over the course of his career, including having sold more than 3.5 million albums and being twice voted the world's No.1 DJ. He has remixed the likes of Madonna, Justin Timberlake, U2 and Depeche Mode. Earning a Grammy nomination and accepting the “Order of Merit” from the state of Berlin are just two of Paul's numerous accomplishments and accolades for his talents.

His sensational DJ sets attract expansive crowds on every continent. Not only does van Dyk fill the world's best-known venues, but every year he transforms New York's Central Park into a unique open-air festival. His solo, beach-side performance in Rio de Janeiro attracted over one million people, and in May, he took over London’s O2 Brixton Academy for a standout show, whetting the UK’s appetite for his forthcoming Summer festival appearances.

Away from the world of music, Paul's extracurricular exploits are without comparison. He grew up in East Berlin and experienced a divided city first-handedly in the former GDR, then beheld such historical events as the of the fall of the Berlin wall and the city's re-unification. World leaders and a television audience of billions recently witnessed Paul's performance of his anthem "We Are One" at the German Reunification ceremony, reiterating his role as a unique ambassador for the dance music community.

During his extensive travels, Paul has been both an established figure for the youth and also a musical ambassador for the re-united Germany. Closer to home – both geographically and personally – his social enterprise work in Berlin includes his charity Rückenwind, which has led to regular dialogue with Germany’s politicians and policy makers on diverse issues. Paul van Dyk is truly an exceptional figure.

At the moment, Paul van Dyk is working on his upcoming artist album EVOLUTION, which will be released Autumn 2011 and accompanied worldwide by a brand new show.

www.paulvandyk.com
http://www.facebook.com/experienceshiro

Welcome 2012- BRING IT ON!

2012-01-02T04:33:00.000-08:00

‎31st, December, 2011. What a night! What a performance! A night full of style, dance, music, fun and frolic. What better way to start the year!
Hats off to our DJ's and our magnificent and fabulous crowd!

A huge shout out to DJ Aaron James, DJ Prashant & DJ Simran and DJ Roane & DJ Henry for a rocking 31st Night!

The other highlight for the New Year Celebration was the Swiss international DJ, Vyes Larock at Shiro, New Delhi on the 30th December. We saw the crowd "Rise Up" with the Don of the Deck! As a leading international DJ, Yves Larock has toured the world consistently rocking the world's leading nightclubs and festivals and this time he rocked Shiro.

Life is one big road with lots of signs. So when you riding through the ruts, don't complicate your mind. Flee from hate, mischief and jealousy. Don't bury your thoughts, put your vision to reality. Wake Up and Live --- Bob Marley

"2012, we have got three words for you ... BRING IT ON."

Let us thank all you special people who made '2011' so much beautiful for us. We wish you and your loved ones a very Happy New Year.

Website: shiro.co.in

Facebook: http://www.facebook.com/experienceshiro

Shiro begins new year celebrations with International Music Sensation- Yves Larock and DJ Aaron Jame

2011-12-19T01:27:00.000-08:00

'Get into the groove & party on with Yves Larock on 30th & DJ Aaron James on 31st December'

Hold your breath! The hip and happening Swiss DJ Yves Larock and the legendary DJ Aaron Jame will be performing at Shiro to usher in the New Year. Shiro, which has turned Delhi into a clubbers' paradise, has lined up an exciting weekend and celebrations will begin on December 30, 2011, and continue till January 1, 2012. So, it's just not one day of fun, but three days of full-on entertainment for patrons.

The weekend will start with performances by Yves Larock on December 30 and DJ Aaron James on December 31. The deadly combo of Yves Larock and DJ Aaron James promises to take the clubbing experience to a whole new level. DJ Aaron James will also launch his latest set for 2012 at Shiro.

No party is complete without perfect food and drinks. Shiro has laid out a spread befitting a king for its patrons. The offering includes delectable pan-Asian dishes that will add zing to your celebrations. What's more, there will be personal bartenders, chefs and managers who will make sure that all
your requirements are taken care of and you have the most memorable New Year's party. In fact, Shiro has even arranged for a drop facility, complete with personal chauffeur and security guard. So, you can let your hair down and enjoy your drink without worrying about driving back home. Make your
reservations now and book our chauffeur service to ensure you reach home safely.

It does not end there. Wake up after a crazy night of partying to a lavish New Year's Sunday brunch with unlimited cocktails!

Excited? So are we.

Come usher in the New Year with us. Make your bookings now http://bit.ly/vmwqgB. And let's party like there is no tomorrow!

Yves Larock: 30th December
Time: 10 pm onwards

DJ Aaron James: 31st December

Time: 10 pm onwards

Tickets available at: www.eventstation.com

Courtesy: http://bit.ly/vwH2QL
Website: www.shiro.co.in

Shiro Delhi: Address is: Hotel Samrat, KautilyaMarg, Chanakyapuri, New Delhi, contact no is 01126876310 and 011 2687631,

Bring alive the Christmas cheer with Shiro

2011-12-19T00:19:00.000-08:00

"Get ready to indulge in the scrumptious Christmas brunch at Shiro on December 25, 2011"

New Delhi: Shiro, the pan-Asian fine dining restaurant, is all set to make your Christmas memorable with its special four-course spread and live stations. The special Christmas pudding and turkey with ginger sauce will bring alive the spirit of Christmas. The special brunch menu, designed by executive chef Rahul Hajarnavis, offers wide options for both vegetarians
and non- vegetarians.

Start your Christmas brunch with unlimited choice of soups like the popular Asian crab & corn soup and chilli lemon veg soup, scrumptious salads and sushi and maki rolls, prepared on a live counter. Gorge on mouth-watering classic appetizers like chi chow dumpling, crispy tofu wonton, chicken gyoza and fish in chilli mustard sauce. The spread promises to uplift your senses and leave your mouth watering for more.

Vegetarians can choose from a wide array of dishes like Thai green curry, which brings alive the flavours of Thailand, mushroom & baby corn with Thai spices and tofu in hot bean sauce. A similar delectable spread is awaiting the non-vegetarians. From, chicken in hot pot with shitake mushrooms to fish in spicy laksa sauce and tenderloin with smoked black bean sauce, the food will make your Christmas an unforgettable experience. Promising the guests an instant Christmas high, the brunch will serve unlimited liquor and special Grey Goose martinis.

Courtesy: http://bit.ly/v2lKeM

Savour your fabulous Christmas brunch listening to classic retro music. Guests can enjoy their brunch sitting at the outside deck overlooking the pool for a relaxed and an unmatched Shiro brunch experience.

For accompaniments, guests can choose from steamed basmati rice, garlic fried rice and mi goreng. Finally, end the meal on a sweet note with lip-smacking desserts like Christmas fig pudding, chocolate tiramisu, coconut and pecan tart and chocolate sushi.

The special Asian menu will be served only on 25th of December 2011. So reserve your table now!

Teppanyaki- Dice, Toss and Flip

2011-12-08T04:08:00.001-08:00

Teppanyaki is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan, which means iron plate, and yaki, which means grilled, broiled or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.
Modern teppanyaki grills are typically propane-heated flat surface grills, and are widely used to cook food in front of guests at restaurants. Teppanyaki grills are commonly confused with the hibachi barbecue grill, which has a charcoal or gas flame and is made with an open grate design With a solid griddle type cook surface, the teppanyaki is more suitable for smaller ingredients, such as rice, egg, and finely chopped vegetables. At Shiro, Bangalore, take a seat at one of their teppanyaki tables or on the lush outdoor terrace area whilst enjoying the exceptional food, cocktails and music. The best part of teppanyaki is that cooking and eating can be done in the same place. Teppanyaki is a fun idea for a home party.

In the mood for Teppanyaki? Dice, Toss and Flip! Just some of our Chef's lightning fast moves. Experience it all at the Teppanyaki table at Shiro. Book your table today!

Japanese food etiquette

2011-12-01T03:13:00.000-08:00

Here are our tips on mannerisms and etiquette to follow when eating Japanese cuisine in Japan.

It begins before you’ve even completed your order. While elsewhere in the world we’re accustomed to asking for variations and custom orders in a restaurant, in Japan it’s ill-mannered to ask for alternatives, and regarded as an insult to the chef. Prior to starting a meal it’s a custom to say Itadakimasu, which translates as “I gratefully receive”, and to conclude a meal Gochisosama-deshita, “Thank you for the meal.” Be sure to say both to show your respect for the chef and your dining companions.

In Japan there are several customs you need to be aware of when enjoying a meal – not following table manners can get you questionable looks from locals.

If like many people, you struggle to eat sushi with chopsticks, you’ll be grateful to know the tradition of eating sushi is actually with your hands. Attempt to eat Nigiri in one bite; separating sushi ruins the perfection of the carefully-prepared sushi. Upturn the sushi when dipping into soya sauce so the raw fish absorbs the sauce rather than the rice; this enhances the flavors without making it too salty. However, if you still want to use Western utensils, ask for Naifu (knife) and Supun (spoon) which will ensure you get hearty bites and nothing should fall out.

While it’s rude in the West to noisily slurp a bowl of ramen noodles or soup, the opposite is true in Japan – it confirms to the chef that the diner is enjoying the meal. To avoid dropping food, it’s courteous to lift the bowl of rice or soup and finish everything, even the last tiny grain of rice. Be careful not to place your chopsticks vertically in a bowl as it signifies a Buddhist funerary, and is disrespectful at a restaurant. Placing your chopsticks horizontally flat on your plate or bowl signifies you have completed your meal. Vegetarians should be cautious when eating food in Japan as many dishes are flavored with Dashi “stock”, made from fish oil. Eggs are also considered vegetarian so be careful when you’re ordering.

When indulging in alcoholic beverages, it’s the norm to first pour your acquaintance’s drink and then wait for your friend to pour your beverage. When you want to replenish your drink, hold your glass out to your friend. Prior to enjoying a drink it’s tradition to say Kampai (cheers). At the end of the meal, you don’t need to leave a tip – in Japan most people feel uncomfortable when being offered a gratuity.

Courtesy Link: http://bit.ly/sbz0Qf

What are the things in life you are grateful for?

2011-11-28T05:08:00.000-08:00

What are the things in life you are grateful for? Recall them all over the Thanksgiving Feast at Shiro’s – Thursday, Nov 24 to Sunday, Nov 27, 2011

The time has come to give thanks. The time has come to feel blessed. The time has come to have a delicious Thanksgiving dinner. Be thankful as Thanksgiving is here. Wish you a Happy Thanksgiving Day! Thanksgiving is not just for expressing thanks for what you have. It is also a time to be grateful for what you are going to have.

What’s Thanksgiving, if you weren’t at Shiro’s?

Thanksgiving is a time to surround yourself with good food, friends and family.
Fusing Oriental and Zen architecture with the elegant sophistication of the city, Shiro truly was a unique dining experience this Thnaksgiving.

Enjoy a delectable Thanksgiving menu selected by our Chef, especially for you! Check out our exclsuive Thanksgiving Menu!

MENU

vegetarian
soup- coconut flavoured corn chowder corn kernel flavoured with red chilli and coconut milk
appetizer- mushroom nest dumplings assorted mushrooms stuffed in hong kong style dough
main course- grilled tofu ginger steak ginger flavoured tofu with jasmine rice stuffing and wasabi scallion potato mash served with ginger and coconut curry
dessert- carrot cake or velvet chocolate cake
one glass of sparkling wine

non vegetarian

soup- coconut flavoured seafood chowder seafood chowder flavoured with red chilli and coconut milk
appetizer- turkey nest dumplings- tender turkey chunks stuffed in hong kong style dough
main course- oven roasted ginger turkey ginger flavoured turkey with jasmine rice stuffing and wasabi scallion potato mash served with ginger and coconut curry
dessert- carrot cake or velvet chocolate cake
one glass of sparkling wine

Shiro’s ambiance will definitely refresh your soul, while its exotic menu will stimulate your food senses. This Thanksgiving, join us! Thanksgiving is here, so live it up and be of good cheer, feast on goodies and have fun.

Happy Thanksgiving!

19th November | Videotheque’ at Shiro, Mumbai with DJ Ivan

2011-11-10T02:40:00.000-08:00

Sway to the foot thumping audio-visual treats of DJ IVAN at ‘Videotheque’ at Shiro

Bring life to your ordinary Saturday nights with the rocking DJ Ivan and the ever-exciting concept of ‘Videotheque’ at Shiro. Groove to the trendiest tunes of DJ Ivan as he spins a smooth, stylish set of Hip Hop, R&B & Club sounds in his unique style! Experience the Videotheque in the ying-yang ambience and feel the music like never before. Let the stress out as DJ Ivan dishes out all your favorite music videos on his turntables through a giant LED Screen. The club hoppers can bring the house down with this unique musical holistic experience of Videotheque on Saturday once a month. A one-of-its kind audio-visual treat for the music lovers, the Videotheque at Shiro is bound to make you groove your body and soul. So block your dates and make way for the performance of DJ Ivan on Saturday, 19th November only at Shiro.

If music was what you live for and you want something more than just audio, come experience the liveliness of Videotheque at Shiro to make your Saturday nights extraordinary!!

DJ IVAN'S VIDEOTHEQUE AT SHIRO SUPER SATURDAY!

It’s the future of clubbing that the whole world is talking about!!!! Be part of a unique experience, for the first time at a club anywhere in India, as DJ Ivan mixes and scratches all your favourite “music videos” on his turntables through a giant LED Screen...

Come, live a whole new “interactive” clubbing experience. Have a super Saturday night-out with Mumbai's youngest and trendiest clubbers as Ivan spins a smooth, sexy and stylish set of Hip Hop, R&B and Club Sounds that's surely gonna blow your mind!

Experience Shiro.

Day: Saturday, 19th November

Time: 9pm onwards

Venue: Bombay Dyeing Mills Compound, Pandurang Budhkar Marg, Worli, Mumbai

Contact: 022-66511207, 66511208

More details: www.facebook.com/experienceshiro

Essential Japanese ingredients!

2011-10-19T04:21:00.000-07:00

Essential Japanese ingredients

Every good chef must have a number of key ingredients at their disposal to create wonderful food as easily as possible. Be that olive oil or salt and pepper for French cooking, or spices for Indian cooking, Japanese cooking also requires a number of ingredients at hand.

These are the 10 essential ingredients for Japanese cooking. They are all cheap and available. They all also last for a long time, so it’s worth stocking your cupboards with them so they are always on hand.

1. Japanese Rice

This may be self evident, but it is essential that you use Japanese rice in Japanese cooking. Some will attempt to cook using Jasmin rice or Thai rice, but it just doesn’t work. Japanese rice is totally scentless and is sticky enough to hold together which is essential for dishes such as sushi.

2. Japanese Soya Sauce

There are several countries which produce soy sauce so it may not be immediately evident that you are not buying Japanese soy sauce. Recommendations- the one that you’re most likely to find at western supermarkets is Kikoman. Sometimes you may find two types – Koikuchi (black, deep colour) and Usukuchi (lighter colour but saltier).

Soy sauces produced by various soy-sauce-using countries do differ. For Japanese food, use Japanese soy sauce, rather than Chinese, etc. A good, widely available and not too expensive brand is Yamasa. Kikkoman is okay, and generally not expensive since the company produces it worldwide rather than shipping it from Japan. You can spend a lot for good soy sauce, an there is a difference in flavor, but it's not totally necessary to do so for most everyday needs.

3. Saké-

Sake“>Saké (Japanese alcohol) is often used in Japanese cooking much like white wine is used in western cooking. You can actually substitute white wine if you have no ne, but make sure it isn’t a sweet white. Any brand is fine.

4. Mirin-

Mirin is is an essential condiment used in Japanese cuisine, consisting of around 50% sugar. It is a kind of rice wine similar to Saké, but with a lower alcohol content. It is used to sweeten dishes (but less than sugar), reduce the smell of certain fish dishes and give vegetables and other food a shiny appearance.

5. Fish stock powder (hon dashi)

Normally the stock is made from swordfish, but it doesn’t have a fishy taste at all – it is used as chicken stock would be in western food, but is far more common. It is hard to describe exactly what it tastes like or what it does to the dish, but if you imagine the fantastic taste of miso soup, this is created from miso, water and fish stock alone!

6. Japanese Mayonaise

Japanese are very fussy about mayonnaise. They cannot understand the popularity of western egg mayonnaise since their mayonnaise is so different in flavour. Most recommended brand is Aji no Moto. Perhaps you can find it in any grocery shop, but if not, Kewpie is a good alternative.

Make sure you use Japanese rice vinegar in all the recipes features on this site, not any other type of vinegar even Chinese rice vinegar which is readily available in the west. It is used for dressings and sauce. Harusame saladis a delicious and refreshing salad using rice vinegar.

7. Ponzu

Ponzu is a citrus based sauce used in many delicious Japanese sauces, in dishes such as Japanese hotpot, Chijimi (Korean pancakes) and hamburgers.

8. Potato starch (kata kuri ko)

This is used when you want to make sauce a little thicker and stickier like flour may be used in western cooking. It is often used when frying to make the sauce stick to the meat, (as in this Chinese and pepper stirfry) or in deep frying to make the meat super crisy. It creates more crisp than flour would.

9. Pan ko

These are bread crumbs, but softer and fluffier than western alternatives. They are used to make deep fried dishes light and crispy. If you can’t get hold of it, you can just shred white bread into tiny pieces and use it in the same way. J

Courtesy:- http://bit.ly/nu0Xv9

What is one thing Japanese everyone should be able to cook at home?

2011-10-19T04:17:00.000-07:00

Sushi ~ cold boiled rice moistened with rice vinegar, usually shaped into bite-size pieces and topped with raw seafood (nigiri-zushi) or formed into a long seaweed-wrapped roll, often around strips of vegetable or raw fish and sliced into bite-size pieces (maki-zushi).

Dictionary.com

Sushi is a Japanese viand consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood. Raw meat sliced and served by itself is sashimi. (Wikipedia)

Dictionary.com

A few things you need to make Sushi

In order to make sushi at home, you will need a few items for the preparation. If you live in a large enough city, you may be lucky enough to find some of these items at the local grocery store. For the more difficult to find items, you may need to go to a store specializing in Asian foods.

A basic list is as follows:

A bamboo rolling mat (Makisu)

Cutting board

A sharp knife

A wooden spoon or spatula

A large wooden or glass bowl

Medium grain rice

Rice vinegar

Sugar

Nori Seaweed or soybean paper (for rolls)

Wasabi (Japanese horseradish mustard)

Gari (pickled, thinly sliced ginger)

Fish, seafood, and /or vegetables as desired, depending upon what type of sushi you plan to make

Soy sauce

Some of these items are optional, depending upon what kind of sushi you would like to make. For instance, you would not need nori seaweed or a rolling mat if you are making nigiri, which is a hand sculptured ball of sushi rice topped with a small slice of fish or other toppings.

10 Golden Rules For Japanese Chopstick Manners- (from japan-talk)

2011-09-24T02:52:00.000-07:00

Japanese take their chopsticks (ohashi) seriously. If you are dining with Japanese people they will understand that you don't know the rules and will probably forgive you if you commit some major faux pas. However, knowing a little about the local manners really goes a long way in making friends, winning business and just generally being a good guest.

Eating with chopsticks is an art and even Japanese themselves often struggle with perfecting it. However, the good news is that knowing these simple rules gets you 99% of the way to perfect politeness:

1. Hold your chopsticks correctly

Easier said then done. This is the part that really takes some time to master. Watch how other people are doing it and be patient with yourself. If you really want to learn you should get as much practice as possible. Eat with chopsticks at home and don't get lazy holding them just because no one is watching. You will find that when you hold them properly they are much easier to use anyway.

2. Don't eat directly from common dishes
Take food from the shared dishes and place it on your own plate or bowl before eating it.

3. Use your chopstick holder

Many Japanese restaurants will provide a chopstick holder. When you are not using your chopsticks place them on the holder. If the chopsticks are disposable you will not be given a holder. However, you can make one from the wrapper of the chopsticks. Chopsticks should never be placed upright in your rice as this resembles a ceremony performed at funerals in Japan.
japanese chopstick holder

4. Don't browse with your chopsticks
Don't hover your chopsticks over all the dishes when thinking what you want. This is considered greedy (sashi bashi).

5. Don't dig
Take food from the top of the dish. Don't dig in the dish looking for something good :).

6. Don't lick
Don't lick the ends of chopsticks. (Neburi bashi)

7. Be careful giving food to others
Never share food by passing from chopsticks to chopsticks because this resembles a custom at Japanese funerals when cremated bones are ceremoniously transfered to the urn. This is probably the biggest taboo at the Japanese dinner table. You can transfer food using your chopsticks to someone else's plate but get them to pass the plate to you if it is a distance. Ideally you would ask the server for another pair of chopsticks that are placed in the center of the table and used whenever someone needs to transfer food for another person.

8. Chopsticks are not a toy
Don't point with your chopsticks when talking or hold them for extended periods of time without eating. Never rub the chopsticks together repeatedly after you break them apart because it is a sign that you think the chopsticks are cheap.

9. Don't cross your chopsticks when resting them on the table
Again, your chopsticks belong in their holder and make sure they are parallel to each other when resting. Crossed chopsticks are another thing that remind people of funeral ceremonies.

10. Don't swirl your chopsticks in your soup
When you do this it looks like you are trying to clean them. This is sometimes tempting because miso soup remains suspended and does not dissolve. Resist the temptation!

In general the most important rules are the ones that remind people of Japanese funeral rights. Remember that chopsticks are not just two sticks for eating but are deeply ingrained culture symbols. Chopstick manners differ from culture to culture and in China and Korea the rules are different.

If you try your best everything will go well, don't get too uptight about the rules and with controlling your chopsticks. Chopsticks are challenging for everyone and even Japanese people rarely have mastered the art.

Source: http://on.fb.me/rbsiAo

Sushi Nutritional Facts

2011-09-09T03:08:00.000-07:00

Omega 3

Raw fish is a very good source of omega-3 fatty acids, which boost the immune system, help reduce blood cholesterol levels and protect arteries. Eating sushi two or three times a week should significantly reduce your risk of cardiovascular disease.
Studies have shown that consumption of these "good fats," which are essential to effective brain function, reduces the chances of developing Alzheimer's disease by 60%. Their beneficial effects on mood and emotional well-being are also well documented.

Avocado

Avocado is a key ingredient of maki. It is rich in minerals, vitamin E and unsaturated fats that provide protection against aging, cardiovascular disease and some types of cancer.

Miso

Miso soup is usually served with sushi, and it's the Japanese equivalent of our morning coffee. This stimulant, which has no side effects, is an excellent source of protein, antioxidants, iron, zinc and B-complex vitamins. This fermented soybean paste is a recognized healing agent. Besides promoting good digestion, it reportedly helps stimulate intestinal flora and relieve symptoms of menopause.

Wasabi
Raw fish is a very good source of omega-3 fatty acids, which boost the immune system, help reduce blood cholesterol levels and protect arteries. Eating sushi two or three times a week should significantly reduce your risk of cardiovascular disease.

Green Tea

Freshly brewed tea is one of the best sources of antioxidants. A recent study has shown that tea contains more antioxidants than broccoli, garlic or carrots, to which it has been compared. Drinking tea daily is said to reduce the risk of heart disease, stroke and certain types of cancer. It is also reputed to fight tooth decay and inflammation of the gums.

Nori
Nori is an extraordinarily nutritious edible seaweed paper that contains five times more calcium than milk, twice as much iodine as shellfish and seven times more iron than spinach. Consisting of 35% protein and 18% minerals, it contains eight types of amino acids and many vitamins.

The Beginnings of Sushi

2011-08-30T03:49:00.000-07:00

The Beginnings of Sushi

Sushi has been around for a surprisingly long period of time, although not in its present form. The history of sushi is an interesting tale of theevolution of a simple dish. What was to become sushi was first mentioned in China in the second century A.D. Originally, sushi arose out of a wawhich allowed an individual to keep the fish edible for some time. The rice was thrown away and the fish was eaten when needed or wanted.

The method spread throughout China and by the seventh century, had made its way to Japan, where seafood has historically been a staple. The Japanese, however, took the concept further and began to eat the rice with the fish. Originally, the dish was prepared in much the same manner. In the early 17th century, however, Matsumoto Yoshiichi of Edo (now Tokyo) starting seasoning the rice with rice wine vinegar while making his ‘sushi’ for sale. This allowed the dish to be eaten immediately, instead of waiting the months it might normally take to prepare the ‘sushi.’

The Evolution of Sushi

In the early 19th century, a man by the name of Hanaya Yohei conceived a major change in the production and presentation of his sushi. No longer wrapping the fish in rice, he placed a piece of fresh fish on top of an oblong shaped piece of seasoned rice. Today, we call this style ‘nigiri sushi’ (finger sushi) or “edomae sushi” (from Edo, the name of Tokyo at the time) and is now the common way of eating Japanese sushi. At that time, sushi was served from sushi stalls on the street and was meant to be a snack or quick bite to eat on the go. Served from his stall, this was not only the first of the real ‘fast food’ sushi, but quickly became wildly popular. From his home in Edo, this style of serving sushi rapidly spread throughout Japan, aided by the Great Kanto earthquake in 1923, as many people lost their homes and businesses and moved from Tokyo.

After World War Two, the sushi stalls were shut down and moved indoors, to more sanitary conditions. More formal seating was later provided (the first iterations were merely an indoor version of the sushi stalls) and sushi changed from ‘fast food’ to a true dining experience. Sushi spread around the globe, and with the advent of the promotion of seafood, this unusual style of serving fish was quickly adopted by western cultures, always eager for something new, especially something that had grown as sophisticated and unique as sushi.

Modern Sushi

Sushi, the artful dining experience once uniquely Japanese, has now evolved to another level beyond the traditional Japanese methods. Western influences have given rise to new styles of sushi, such as California rolls and the many elaborate ‘fusion’ creations at upscale sushi restaurants. The history of sushi is a long one, at least 1,800 years in fact, but the current iteration is popular around the world, and rightly so. It is not often that something so singly cultural can not only take the world by storm, but also influence the direction of food in other cultures. Demand for sushi is only increasing and seems to be continuing to evolve. Traditional sushi restaurants sit alongside ‘fusion’ restaurants and both are popular for their own reasons. The history of sushi is still far from over.

Source: http://bit.ly/nzHOqU

Sushi Fun Facts

2011-08-30T03:19:00.000-07:00

Read here a collection of interesting tid-bits about sushi, sashimi, maki, and related Japanese food that seem to fit perfectly together without being explained.

Not long ago, a sushi chef (itamae) had to undergo ten years of training before working in a restaurant. Today, demand for these skilled food artists is so high that many start work after only two years of training.
Approximately 80% of the world's bluefin tuna catch is used for sushi.
Sushi dates back to at least the second century A.D., beginning as a method of preserving fish in China. See our History of Sushi page for more details about sushi history.
Nearly half the fish consumed as food worldwide are raised on fish farms rather than caught in the wild, according to the Food and Agriculture Organization of the United Nations.

Japan's Agriculture Ministry has set up a panel to discuss a certification system for Japanese restaurants abroad. Possible gastronomic crimes include slicing fish too thick, using too little or too much wasabi and over-boiling rice. Japanese tourists have also been known to complain about greasy tempura, floppy, lifeless noodles and seaweed that is not crispy enough. The ministry said its aim was to "spread correct Japanese gastronomic culture" and "improve the reliability of our country's food" in foreign countries.
The highest price ever paid for a sushi grade Bluefin Tuna was $173,600 for a 444 pound fish ($391/lb) on January 5th, 2001 at the Tsukiji Fish Market in Tokyo.
The United States Food and Drug Administration stipulates that all fish to be eaten raw (with the exception of tuna) must be frozen first, in order to kill parasites.

Source: http://bit.ly/nzHOqU

Desserts on your table

2011-08-26T11:45:00.000-07:00

Shiro along with its wide range of international cuisines offers also an interesting desert range for all the chocoholics. The menu awaits you.

Chocolate Volcano - dark chocolate with a chocolate ganache filling served with vanilla ice cream.
Chocolate Tiramisu -traditional tiramisu with a twist of chocolate and kahlua
Chocolate Sushi – a selection of sushi flavored with baileys, kahlua and seasonal fruit
Coconut and Pecan Tart – coconut flavored tart with pecan and chocolate chips. Served with vanilla ice cream
Misissippi Mud Slide – the classic chocolate mudpie with a rich chocolate sauce
Warm Mascarpone Cheese Cake- mascarpone cheese flavored with dark chocolate and caramel flavored crust
Trio Of Cheese Cake – platter of mocha, lemon and chocolate cheesecake
Combination Dessert Platter – selection of any three: chocolate volcano, chocolate sushi, coconut and pecan tart, misissippi mud slide, warm mascarpone cheese cake, trio of cheese cake

So here is the menu. Do enjoy the desert time exclusively at Shiro.

Source: http://shiro.co.in/

Lose yourself in a Zen like ambiance at Shiro

2011-08-25T11:46:00.000-07:00

In the present age of hectic lifestyle and the instant need for relaxation, Shiro provides for the perfect ambiance that can soothe the mind and soul with its interiors inspired by the Zen Traditions. Shiro’s ambience definitely will refill your soul along with its exotic menu that will cater to your food senses.

At Shiro’s, the entire ambiance has been done with keeping in mind the benefits and positive aura that Zen cultures and traditions emphasize on. The true meaning of the word "Shiro" means "A Castle" in Japanese and from here the restaurant gets its majestic name and the theme. The palatial landscape is awe-inspiring and the surrounding opulence and grandeur offers a perfect setting for a perfect evening.

Shiro welcomes you for a bespoke experience. Lose yourself in a ZEN-like ambiance as we take you on a gastronomical journey that stays with you forever. At Shiro, there is something for every mood and every sense. The serene lighting, cascading waterfalls and charming blend of oriental designs lift your spirit and transport you to a hitherto-unknown world. Every day highlights an eclectic celebration of oriental cuisines and signature cocktails adding to the beauty of life

Some interesting facts of Zen tradition and culture are:

Zen is a school of Mahāyāna Buddhism.

Zen emphasizes experiential wisdom in the attainment of enlightenment. As such, it de-emphasizes theoretical knowledge in favor of direct self-realization

The Fuke Zen sect was well known for practicing suizen, musical meditation with the shakuhachi flute, which some Zen Buddhists today also practice.

In the year 1410 a Zen Buddhist monk from Nanzen-ji, a large temple complex in the Japanese capital of Kyoto, wrote out a landscape poem and had a painting done of the scene described by the poem. Then, following the prevailing custom of his day, he gathered responses to the images by asking prominent fellow monks and government officials to inscribe it, thereby creating a shigajiku poem and painting scroll. Such scrolls emerged as a preeminent form of elite Japanese culture in the last two decades of the fourteenth century, a golden age in the phenomenon now known as Japanese Zen culture.

Several forms of practice of Zen traditions are also taught and shared outside Zen centers in prisons, universities, hospitals and inter-faith services in the community. They have practical benefits as the main focus is on self realization for the common man rather than intellectual reasoning

Zen inspired sustainable and innovative contemporary architecture is famous all over the world. They follow and apply established principles of ecologically sustainable designs.

So in the crowded city life, enjoy and experience the goodness of Zen like ambiance at Shiro. This serene resto bar flips a switch and transforms itself into one of the most energetic clubs in the city as the night moves along.

Source: http://shiro.co.in
http://en.wikipedia.org/wiki/Zen

Ministry Of Sound Reigns at Shiro. Tour ft DJ Joelle Atkins!

2011-08-08T05:10:00.000-07:00

Joelle Atkins is a fine female artist that has been pleasantly proud to associate herself with the genre since she began her DJ journey back in 2002. After a trip to the beautiful White Island that is Ibiza that very year, Joelle’s love affair with upfront house music began to take an all the more creative turn as she took to her first set of turntables to master the craft of smoothly blending soulful grooves with tantalising vocals and tightly mixed production that would see her begin a journey that was far beyond her wildest aspirations. Best described as an artist that works with vocal, uplifting house music bordering on electronica and in some cases progressive and tech like in it’s nature, Joelle was inspired by celebrated musicians such as Hernan Catteneo, Mark Knight, Sven Vath, Dave Spoon, Laid Back Luke, Eric Prydz and Axwell amongst others. She studied a music production course by day and tirelessly practised mixing by night and as a result of that began a steady course of appearances that would include main room debuts across not just her native and beloved United Kingdom, but also in Russia, Germany, Portugal and Spain amongst others. These experiences would see her rock the room of many an establishment and well reputed club brand such as Pacha, The White House, Ministry Of Sound and before it’s sad departure The Cross in London, that would have Joelle joining promotions like Gliteratti, Miami Calling, Lose Control and Fallen Angels. Proving particularly popular in her own locale - London town itself, Joelle’s live and vibrant performance as a DJ allows for an uplifting and fulfilling experience to the very crowds that occupy the most talked about of events in Britain’s great capital.

Source: http://bit.ly/rcSIl5

Some Korean food for thought!

2011-06-24T23:17:00.000-07:00

Whether you are planning to eat in a Korean restaurant, or cook your own Korean food at home, this quick introduction to Korean cuisine will give you all the basics you need.

The Side Dishes

Korean food stands out from other cuisines with the many side dishes (banchan) that are served during meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few. So when you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls, and can be anything from vegetables to meat to seafood prepared in any number of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.

The Basics

The Korean food fest at Shiro Delhi

Rice is the backbone of almost every Korean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes, which can be meat, seafood, or tofu are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.

Common Ingredients

Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy. Kimchi, Korea's famous spicy cabbage, has over a hundred varieties with different vegetables, including some non-spicy types. Even though Korean stews and soups are served very hot (almost boiling), many of the side dishes are served cold or at room temperature.

The most common spices and sauces used in Korean cuisine are: sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. As a result, much of Korean cuisine is intensely flavored, savory, and bold.

The Little Things

Everything, including meat and poultry, is cut into bite-sised pieces so there is no need for a knife. Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor.

Some Korean Culinary History

Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbors China and Japan, and the Japanese occupation from 1910-1945. European traders also had an impact in the cuisine with the Portuguese introduction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.

I hope you enjoyed reading this! We recommend you try the delectable Korean cuisine served at our Shiro Restaurant

Where? Location:

Shiro Restaurant,

Kautilya Marg Poolside,

Hotel Samrat Cafe,

Chanakyapuri,

New Delhi

Japanese Food for the Soul

2011-06-22T22:38:00.000-07:00

All About Japanese food!

The typical Japanese cuisine comprises rice, meat, vegetables and fish. The Japanese emphasize more on the quality of the food and presentation. Let us now take a look at the interesting facts about Japanese food.

Sashimi Salad at Shiro

1. Large amount of raw food is used in the Japanese cuisine. In fact, you must be aware that the fish served with sushi is raw.

2. Dried sardines and almonds are often consumed as snacks in most of the parts of Japan.

3. About 50% of the fish catch and 80% of the tuna catch is undertaken by the Japanese.

4. The quality of 'sashimi' or the very thinly sliced raw fish which is served with sushi, is never ever compromised with in an authentic Japanese restaurant. In some cases, the fish is kept alive in water, and sliced and served only on ordering!

5. Talking about sashimi, a sushi chef needs to be extremely careful when slicing the raw fish. In fact, a professional chef's knife is sharpened every day to have those thinly sliced fish, suitable for the exotic sushi.

6. Rice forms the integral part of the Japanese cuisine and we have different forms of rice dishes like the Kayu rice, Donburi, fried rice, Kare raisu, etc., that are popular all over the world.

7. The typical Japanese meal consists of rice, served with meat, fish or vegetables. Pickles and soup also forms a part of the traditional Japanese meal.

8. Now one of the amusing facts about Japanese food and drink is that it is considered good manners to slurp noodles in soup like Ramen. However, one is not expected to slurp only the soup, like the miso.

9. Talking of miso soup, the soup is very good for digestion and hence, should be eaten at the beginning of the meal; and not at the end.

10. Just like Chinese cuisine, chopsticks are used to eat several Japanese dishes. However, one should remember to follow the chopsticks etiquette when using them in formal events. It is rude to insert the chopsticks straight (vertically) into the food.

I hope you enjoyed reading these facts about Japanese food.Well, lastly, one of the unique features of the Japanese food is that you will either love it or hate it, there is no middle ground. So, why not try it and decide for yourself?

Sushi: Nutrition facts

2011-06-16T01:07:00.000-07:00

The exact nutrition data for sushi is hotly debated, and it can range vastly depending on the type of sushi and with what ingredients it is prepared. Though many advocate sushi as a healthy food, some caution against the risks it carries, such as parasitic infections.

West or East?

Western Sushi is not necessarily the same as Japanese cuisine. Much of western sushi uses fatty fish, while eastern sushi often uses leaner fish. It’s important to note this difference, as western sushi is often somewhat higher in calories and fat, though still a very healthy choice next to many American foods.

Low Calories, Low Fat

As sushi is made with very fresh and very natural ingredients, it is both low on calories and on fat (even the western sushi that is often made with fatty fishes like salmon, or oil laden avocado). Most sushi rolls contain under 70 calories, are filling and don’t pack on the weight.

Why is this so? It’s because of what sushi actually is: fresh fish and vegetables. The average sushi piece contains four distinct parts:

-A filling: raw fish, shellfish or vegetables

-Rice

-Wasabi

-Seaweed

The average Japanese person eats roughly 100 grams of fish per day. It’s high in omega-3 fatty acids and other active enzymes. Even fatty fish are still packed with vitamin-B and selenium.

Rice is a staple that provides protein, but you must be careful. Sushi is often made with sticky white rice, which not only has the nutrients leeched, but is also full of sugar and carbohydrates, making it sticky so it holds together. For certain diets, this amount can be unacceptable. Sometimes sushi is also made with brown rice, and while this has more nutrients, brown rice contains an acid, which can block your body’s intake of calcium and iron.

Wasabi is a paste ground from a root, though in some western dishes it’s actually dyed horseradish, as wasabi is very difficult to grow. True wasabi is a palate cleanser and is known to aid cancer prevention, as well as tooth decay.

Lastly, seaweed binds it all together, a plant rich in iodine, copper, calcium iron and magnesium. It has a highly concentrated mineral content, making it a very healthy food.

Unhealthy Ingredients

Some things that can add unhealthy calories to your sushi dishes are the added ingredients that many sushi chefs use to make the sushi extra tasty. Be aware of any additional sauces, as many of these are laden with calories and excessive sodium. Also, when ordering a spicy roll, such as spicy tuna or spicy yellow tail, keep in mind that the “spicy” sauce mixed into your sushi is basically spicy mayonnaise (or another type of fattening sauce). Therefore, order these dishes in moderation.

Another Japanese option that is detrimental to your waistline is tempura. Tempura is basically a fancy word for “fried,” so stay clear of that shrimp tempura roll (or any crunchy roll) if you are trying to lose weight.

Cautions

As we are talking about raw fish, there are some things of which it is necessary to be mindful. Sometimes raw fish can contain parasites, worms or bacteria harmful to your health. Due to this threat, it it’s advised that pregnant women stay away from sushi, or opt for vegetable rolls rather than those containing fish or shellfish.

Likewise, harmful substances of mercury are occasionally found in sushi-making fish, so it’s wise not to eat sushi every day.

You can avoid these threats by eating at a reputable sushi restaurant, where sanitary standards are very high. It is also important to make sure the fish is fresh, refrigerated and doesn’t sit out in the sun — all things which can prevent bacterial and parasitic growth.

Sushi is a very healthy food, but like most foods, should be eaten in moderation. Too much sushi can be a bad thing, especially if you are carefully monitoring your carbohydrate intake. Though eastern sushi is less fattening than western sushi, the possibility of parasitic and bacterial infections is always present, so use caution when enjoying this natural and healthy food.

source: http://bit.ly/k9ImI9

Learn the basics of Sushi and Sashimi!

2011-06-10T23:06:00.000-07:00

Te-Mari Sushi was apparently made popular in Kyoto first where gastronomy is more “feminine” than in any other part of Japan. It is very easy to make, present and carry.

It is more welcome when you realize people in Kyoto have more socializing to do than anywhere else, including eating and drinking. Making portions smaller and more artistic are a necessity there!

Actually Te-Mari Sushi can be made in any size and include any ingredients, be it for omnivores, adults, ladies, children, vegetarian or vegans!

Simple techniques you can follow!

The technique is simple enough: having prepared the sushi rice, take a piece of cellophane paper and first put the tane/topping outer surface down, then place some rice over it. Close the cellphane paper by twisting it and press the sushi into a ball (mari) in your hand (te)! Unwrap it, place it on a plate, tray or in a box and add some more topping if neceassary!

For a tea party? For a lady's bento? For a gentlemen's bento or a European American style party, the delectable Sushi is the all time favourite comfort Japanese food!

Source: http://bit.ly/igODQo

10 Things you may not know about Sake

2011-06-09T23:45:00.000-07:00

Love Sake? We bring you some interesting highlights!

1.The appropriate way to sip sake is not hot and dunked into a mug of beer, but rather, cold. In Japan, sake is served chilled. Because heating it will mask the flavor, if sake is offered hot, that means it’s poor quality, bad-tasting sake.

2. All sake needs a special mold to ferment. It’s called the koji mold. At SakeOne, they hand-mix the koji into the rice to help break down the starches.

3. The water that’s used to make sake is more important than the rice. Only the purest of water can be employed, as it directly affects the taste and quality of the sake.

4. Although sake is known as rice wine, its production is more similar to beer than wine.

5. To make a batch of sake, the entire process of brewing, fermentation, and maturing takes three weeks.

6. Sake has a great range and can give extra dimension to many different types of cuisine. When serving it, think beyond sushi. It paired surprisingly well with a variety of cheeses.

7. Traditional sake glasses have concentric rings on the bottom of the glass. This is to see the clarity of the alcohol.

8. Sakes are great for mixology and can be used to add depth and flavor to cocktails.

9. Nigori is unfiltered sake, which is why it has a cloudy white color.

10. Sake does not age well and should be enjoyed within a year of purchasing.

Source: http://www.beembee.com/2011/10-things-you-may-not-know-about-sake