MasalaMinds Aug - Sep 2013

Culture SpotlightLocal Cultures of France

Spanish Food TrailDining Traditions in Spain

Kitchen Corner Tarta de Tomates y Queso (Spanish Cheese and Tomato Pie)

Trending NowVitamin Straws | Last Minute Travelling

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Trending NowVitamin straws |

Frozen Greek

yogurt | Travelers

go green |

Last-minute

travelling on

the rise

Culture SpotlightMasalaMinds

dives into French

regions and

customs.

Get to know

about the diverse

cultures of France

and their

delicious local

cuisines

Spanish Food TrailExplore tastes

of Spain through

scrumptious

dishes, local

dining habits, and

gloriously bold

Spanish wines

Kitchen CornerSpotlight on

Oregano, a

popular Italian

herb | Recipes for

Spanish Cheese

and Tomato Pie

& Sangria Con

Vino Rojo

EventsDetails about

food festivals

around the globe,

from Oregon and

Ireland to South

Africa and India

C O N T E N T S

Editorial Disclaimer: All material published are the copyright of MasalaMinds. Views expressed in the magazine are of the contributors and does not necessarily bind the Editor or the Publisher of the magazine. MasalaMinds does not hold responsibility for the outcome of decision or action based on the information contained in the publication.


Editorial Disclaimer: All material published are the copyright of MasalaMinds. Views expressed in the magazine are of the contributors and does not necessarily bind the Editor or the Publisher of the magazine. MasalaMinds does not hold responsibility for the outcome of decision or action based on the information contained in the publication.

Global palates are expanding, and international food sections are growing in every market all

over the world. Whether you’re near or far from home, your favorite comfort foods are always

onhand. Globalization has also generated interest in exploring other locations and cultures

– understanding the local mindset and shopping like a native, be it for food or other products

and services. Rooted in passion for food, culture, and travel, MasalaMinds explores these

topics to bring you the best content to help you plan your perfect getaway or find your new

favorite flavors.

Our sister site MasalaMinds.com can help you work through a multitude of issues that you

face when you move or travel to a new place, region, or culture by connecting you with the

feedback of folks who have paved the path for your journey. MasalaMinds.com also collects

advice from the locals in your new/current location. Think of MasalaMinds as a substitute for

the network of family and friends that you left behind when you move or travel to a new place.

Wherever you go, we will be there for you.

As part of the MasalaMinds community, you’ll also be able to give back the knowledge you

gain by sharing your own experiences via reviews, comments, or pictures. Love a product or

business? Let us know so that others may benefit from your input and make more accurate

buying decisions. After all, when you discover items that take you down the memory lane or

open your mind to new possibilities, it’s only fair you share your find with others! You are forg-

ing a channel as you set down roots in a new place. MasalaMinds.com provides a place to

lead others in your exploration. Or, you simply have to start wandering the trails others have

blazed before you to find great restaurants, grocery items, and travel destinations.

Add your voice to our community at MasalaMinds.com.

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Whether you need a quick snack, break-

fast, or light lunch, yogurt is a versatile option. It mixes well with fruit and granola and comes in countless flavors, so how could this tasty treat get even better? As an alter-native to ice cream, big brands like Ben & Jerry’s and Oikos have crafted frozen Greek yogurt. This new style of healthful des-sert is appearing on restau-rant menus and in grocery stores worldwide. Dannon, the worldwide leader of dairy products, has even gone so far as to open yogurt shops in NYC, which offer both fresh and frozen Greek yogurts.

Frozen Greek Yogurt takes the US Consumer Market by Storm

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More Travelers Go Green

While it is generally believed that the travel industry contributes significantly to waste and pollution, there are signs that practices

are changing. Travelers are getting increasingly conscious towards sustainable holiday trips and expect destination managers

to lead the way. This includes preserving natural resources, supporting local cultures, and cutting down on wasteful conveniences in

lodging. Travel companies are also making attempts to integrate sustainability into their offerings.

Last-Minute Traveling Gains Traction

Thanks to technology,

customers are opting

to make last-minute travel

decisions more and more

frequently. These bargain

hunters wait until they’re

on their way to their final

destination to book hotels

and select tour packages.



Trending Now

Mini Desserts = Fewer Calories

Like to end your meal with a

sweet note but can’t stomach

the guilt? US brand Seasons 52’s

desserts, or “Mini Indulgences,”

include stand bys like old-fash-

ioned carrot cake, chocolate pea-

nut butter mousse, and mocha

macchiato. And given the restau-

rant name, of course they have

seasonal flavors too, like pump-

kin pie and strawberry shortcake.

These desserts are designed to

pack high-impact flavor into a

shot-size glass so, even on a diet,

you can have your cake and eat

it too.

The best memories of chocolate bring to mind the luscious, smooth texture as it melts on the tongue. How would you feel if your

chocolate hesitates to melt ? Mondelēz International, the maker of Cadbury chocolate, has spent 10 years researching and is close

to introducing a chocolate that is temperature tolerant. While regular chocolates melt at a temperature of 37 °C, these would refuse to

melt even at 40°C, making them more suitable for states and countries with warmer climates.

Temperature Tolerant Cadbury Chocolates



Savory Meat-Filled Pies

Most of us love pies, but fruit

is not the only filling avail-

able. While sweet pies make a deli-

cious occasional treat, savory pies

can be enjoyed as an everyday

meal. Chicken pot pie is a classic

American pastry dish stuffed with

meat, vegetables like peas and

carrots, and flavorings like broth

and black pepper. As summer

gives way in September, these

warm pies will keep away the chill

of autumn!

A little smart work and preplanning can make your family vacation fun for you, the kids, and even your in-laws. Families are increas-

ingly using vacations as a way to carve out quality time together. Parents prefer to take their children on holiday trips that allow

them to enjoy and create unforgettable memories. Predominantly, parents of teenage children prefer long trips that keep them far

from the daily grind while bringing the whole family closer together. These getaways create lasting memories and help parents pass

down a love of travel and appreciation for other cultures to their kids.

Family Vacations on the Rise

Trending Now



The Local Cultures of France

We often make generalizations about French food – but the truth is, just like any country, there isn’t

one standard cuisine. What we think of as typically French hails from either the central countryside

or the big city of Paris, where there’s immense cultural diversity. In the capital there are far more trans-

plants than native-born Parisians, and all seem to have the unmistakably “French” attitude at first. But

once you get to know them, Parisians native or not are truly wonderful people.

Paris aside, what are some other regions of France?

The extreme northern region of France, Nord-Pasde Calais, is influenced by Flemish culture, its proxim-

ity with Belgium, and a working-class past. There are several regional dialects here, most famously Ch’ti.

Northern French are known for their hospitality and for being boisterous in their daily lives, especially

during Carnivale, celebrated in February. One regional dish is boudin noir, a sweetblood sausage with

ginger, cloves, pepper, cinnamon, and raisins. For something sweet that’s more pleasing to most pal-

ates, try the local confection Bêtise de Cambrai, a minty hard candy with a touch of caramel.

On the opposite end of France, inhabitants of the country’s southern coast have a distinct culture and

accent, influenced by their position near the Mediterranean Sea. In the French Riviera the weather is

warm, perfect for spending the day at the beach, and their cuisine reflects that lifestyle with dishes

like Bouillabaisse, which is a Provençal fish stew, and Salade Niçoise, a mix of tuna, black olives,

tomatoes, and other fresh ingredients. Located about 150 miles off the coast of Nice, the Island

of Corsica became a part of the country in 1769, but while Corsicans speak French, they’re also

influenced by the history of Italy. It shows in their cuisine, and includes savory tarts baked

with herb-infused soft cheeses as well as pastas stuffed with Swiss chard. The southwest

region of France, running along the Pyrenees Mountains, is particularly known for its gas-

tronomy. Hearty foods like Cassoulet (a bean and sausage dish),duck confit, and Jambon de

Bayonne (dried salted ham) are local specialties. Basque traditions overlap with those in

nearby Spain, including a regional variety of bullfights and a love of paprika and red pep-

pers. Slightly more inland in southwest France is Bordeaux, famous for its red wine of

the same name, and Périgord, known for world-renowned foie gras and black truffles.

These are only a few of the distinctive regional cultures in France. There are many

others, including German influenced Alsatians, mountain dwelling Savoyards in the

Alps, and the peoples from Brittany, who hold onto their Celtic origins.

Immigrant communities have also influenced French culture, especially

those from North African countries like Morocco and Algeria. Couscous, for

example, is now widely consumed throughout France.

By: Alysa Salzberg

Culture Spotlight



Bouillabaisse

Cassoulet

Salade Niçoise Foie gras

Culture Spotlight



SPANISH FOOD TRAIL

Spanish Food Trail


Spanish Food Trail


Spain has introduced some of the best dishes to the culinary world; yet the country’s cuisine is not as popular worldwide as Italian,

Mexican, or Chinese cuisine. Spanish food is not spicy, but is bright and full of flavor. Here are a few fabulous dishes from Spain to offer

a little glimpse of what it’s like to dine there – but of course you’ll have to taste them yourself for the full experience!

Dining Traditions in Spain

What can be more Spanish than the tra-

ditional paella dish? Legends state that a

Spanish princess travelling through the

southern countryside stopped in a village

inn for a meal. The owner, impressed with

her beauty, personally prepared a special

dish, combining the finest seafood, rice,

and other ingredients he had in a casserole.

The princess was so impressed with the

dish she asked its name. The mozo (bach-

elor) replied “paella,” derived from para

ella, meaning “for her.” Originally from

Valencia, this rice dish includes vegetables,

meat, fish, and other seafood. Saffron,

the most expensive spice in the world,

is added to impart its unique flavor and

bright yellow color. Three main versions

of paella are prevalent. Paella Valenciana

is made of green vegetables, rice, rabbit,

duck, snails, beans, and seasoning. Paella

mixta is cooked with a blend of seafood,

beans, meat, vegetables, and seasoning.

Paella de marisco (seafood paella) is exactly

what it sounds like; rice, seasoning, and

lots of seafood.

Paella

This famous Spanish omelette, also called tortilla de patata (potato omelette), is made with potatoes, onions, and of course; eggs!

It is served as an appetizer, or as a part of lunch.

Tortilla Española


Spanish Food Trail


Jamón Serrano and Jamón Ibérico

Patatas Bravas

Polbo á Feira (aka Pulpo á Galega)

Named after the ancient practice of drying salted ham, Jamón Serrano is made from domesticated white pig. The ham is usually served

in thin slices, or occasionally diced. Jamón Ibérico is made from an ancient breed of pigs believed to descend from the Mediterranean

boar, differentiated by their black hooves, which are sometimes displayed with the food to ensure its authenticity. Considered to be

one of the most prized examples of Spanish cuisine, Jamón Ibérico has a higher fat content than Serrano and is very expensive.

Meaning “fair-style octopus,”

polbo á feira is the signature

Galician dish. It is prepared by

dipping the meat in hot water

until the tentacles curl. Then the

octopus is boiled for a couple

hours and garnished with papri-

ka, olive oil, and coarse sea salt.

If overcooked, it gets chewy,

but when cooked correctly, it

turns up tender and juicy.

This easy-to-make dish is made of potatoes simply cut in irregular shapes. These are served with fiery tomato sauce, and are similar to home fries, the American breakfast staple. Served as a part of tapas, it is usually savored with a glass of white wine.



A few beverages are famously Spanish, and one beverage you can always spot

tourists flocking to the bars in Spain for is Sangria. But if you want to taste

traditional sangria at its finest, get yourself an invitation to a Spanish carnival.

The fruit-filled beverage can also be made at home with your favorite bottle

of wine, preferably Rioja wines from Spain’s prime grape-growing region, and

is ideal to enjoy with a good steak.

Another Spanish drink, Licor Cuarenta Y Tres, is a blend of 43 different ingre-

dients. Its glowing golden color, hints of chocolate, and warm vanilla-citrus

flavor makes it the ultimate after-dinner liqueur.

Getting to know about the food and drink of a country is one of the best ways

to get a feel of the culture. Make sure to try out these dishes to experience

what Spain has to offer.

Sangria & Spanish Liqueur

Spanish Food Trail



Spanish Food Trail

El Desayuno (Breakfast)Spaniards start their mornings with a simple meal, such as Magdalenas, which are light

lemon-flavored cakes, usually with a cup of café con leche, espresso with milk. Churros,

long thin donut made from lightly fried dough and traditionally sprinkled with sugar or

honey is another breakfast favorite. What a sweet way to start off the day!



TapasTapas are snacks and appetizers in Spanish cuisine. Much is the Spaniards’ love for tapas that they have created a verb out of it; “Vamos

a Tapear!” Let’s go eat tapas! These snacks can include warm or cold dishes, mostly finger foods, and vary with every season and region.

Tortilla Española, shrimp in garlic sauce, and patatas bravas are a few popular items. For the best tapas, you have to stand and wait in a

crowded bar, but this is part of the fun! Relax, enjoy your tapas when they finally arrive, and don’t forget to ask for la cuenta (the bill)

before you leave.

Spanish Food Trail



LaComidaThis is the largest meal of the day (lunch), with multiple courses and wine, taken around 2 or 3 p.m. A typical lunch starts with a plate

of Serrano ham followed by asparagus, artichokes, mushrooms, and other charcuterie-style plates. The second course follows with

bean soup and bread. As all Spaniards love seafood, the next course is rice with shrimp. And that’s not all! Then comes the meat entrée

including steak or roast lamb. And what big meal is complete without dessert? Seasonal fruits, icecream, soft cheeses, or cream cakes

are offered to complete lunch. Then you’ll certainly need a shot of espresso to stave off sleepiness and get on with the day.

Spanish Food Trail



La Cena (Dinner)Dinner is smaller than lunch and eaten much later than in other cul-

tures, starting around 9 or 10 p.m. Common dinners include white

rice with fried eggs and tomato sauce, fish with a small salad, or roast

chicken with rice. Green salad is a must have, and dessert like flan or

the traditional Spanish vanilla custard, might finish the late-evening

nosh.

Spanish Food Trail



Mesmerizing scent of roses and orange blossoms lingers around the quiet residential area of Baeza, perched on a cliff in the moun-tains of Andalusia, Spain. The Juanito Hotel stands in majestic Baeza at an altitude of 770 meters, high above the two surrounding

rivers, Guadalquivir and Guadalimar. Established in 1953 by Juan Luis Salcedo Martines as a small bar, The Juanito has gone through a magical transformation over the past 60 years, expanding to incorporate a hotel. Throughout its years of business, The Juanito Hotel has hosted prominent figures including the King of Spain, Vargas Llosa, and many renowned painters andmusicians. Whether you are planning for a lavish holiday or a business tour, the hotel offers comfort and luxury, making your stay in this historic town a memorable one. Talking exclusively to MasalaMinds, The Juanito’s proprietor Juan explains that running the hotel is comple-mentary to his main business, the restaurant, so a good meal is always easy to come by. Equipped with 33 rooms and 2 suites, the hotel adds a touch of contemporary sophistication in a very traditional Spanish town.

Bienvenido a España

Spanish Food Trail



Juanito’s RestauRant

Spanish cuisine is rooted in the ways of the past, with most dishes cooked exactly how they were, several centuries before. Juanito’s Restaurant honors this great tradition. The extra virgin olive oil used in its tempting culinary creations comes from the family’s own mill and fruits from the property’s olive groves. The restaurant enjoys the acclaim of being the only Spanish restaurant in Baeza preparing recipes with pure virgin olive oil, giving a rich flavor to its menu items.

Juan fondly describes his favorite ingredients used in the restaurant, including Luisa’s artichokes, served in three ways: as a raw salad, fried, and dipped in batter. He also speaks about the cod, served as an appetizer. The fish is prepared in a unique style you won’t want to miss. Last but not least is Juanito’s wine cellar. It includes over 500 wines, and the bottles are carefully preserved so as to optimize the aging process.

Consumer habits are changing drastically, and any customer-oriented business has to keep up with the ever-changing trends to stay successful for several decades. Juan has a few words to offer about how he managed the business during tough times and improved his establishment over the years. He believes that hard work and persistence play a leading role in his success. To aspiring business owners, he offers that “creativity, energy, and a drive to keep going makes successful entrepreneurship.” But one thing will never change; their fantastic desserts.

Spanish Food Trail



Inspiring Gaudi’s architecture, the art of Picasso, the flowing move-ments of flamenco dancers, and death-defying bullfights– all of

which pulse with a rhythm that is uniquely Spanish, along with Spain’s greatest tradition; wine. Spanish wines lead the country’s culinary world, complementing its delectable dishes. Next to France and Italy, Spain is the third largest producer of wines. The country’s hot and mountainous region boasts more vineyards than any other nation, and its wine making history is more than a thousand years old.

Rioja, a region of Spain produces some of the best wines in the world. The grapes are used to produce white, rose or red wines which pair well with seafood, meats as well as poultry. The Rioja tinto (red) is great as a sipping wine and an excellent ingredient for marinades or red sangria. (see recipe on page # 26).

Vino y Queso de espana(winE & ChEESE from Spain)

Spanish Food Trail



Spain produces an amazing array of over 400 artisan cheeses with each region having its own distinct cheese. This great variety of cheese comes from Spain’s diverse climatic and geographic conditions as well as farm-ing customs rooted in age-old traditions.

Manchego, the most popular cheese from Spain is easily recognizable by the zigzag pattern etched into its inedible rind, which is a legacy from a time when the cheese was wrapped in sheets of woven grass. It is a sheep’s milk cheese, made from the whole milk of the Manchega sheep grazing on the plains of La Mancha, the land of Don Quixote. This cheese is rich and buttery and becomes sweeter with age. It is perfect to eat as it is, on a piece of bread or can be paired with red wines (Rioja, Cabernet Sauvignon) or a dry sherry (Fino).

More than 50% of the cheese produced in Spain is made from a mix-ture of cow’s, goat’s and/or sheep’s milk. QuesoIberico is one such cheese made with a blend of all three milks. Its distinctive nutty or fruity taste and rich buttery texture makes it ideal as a snacking or grilling cheese.

Spanish Food Trail



Have you ever seen or, more importantly, tasted oregano? If you have ever ordered an Italian pizza or pasta dish, chances are you have.

Legend has it that Venus, the Roman goddess of love, created the plant and gave it a fragrance as beautiful as herself. Ancient Greeks

and Romans even crowned bridal couples with these leaves to symbolize happiness, love, and honor. Oregano’s name can be traced

back to the Greek origanum, meaning “joy of the mountains,” and was first recorded as such by Hippocrates, who used it for its healing

properties. Similar to marjoram, oregano has a strong flavor with an earthy aroma. Though largely used as a food flavoring, the herb

has versatile applications.

The Kitchen Convenience

Oregano is mostly used in American, Greek, Italian, and Latin cooking. This pungent green leaf has the affinity to flavor variety of foods

starting from simple vegetables to egg dishes and meat. It is sprinkled on Pizzas to enhance its flavor, and minced bits are added in

toast.

Some tips on cooking with oregano:

• A Greek salad garnished with minced oregano leaves is all crunchy, colorful and takes less than ten minutes to bring it from fridge

to the table.

• Make a flavorful addition to your kitchen with this oregano vinegar. Gather one cup of fresh oregano leaves with 10 peeled garlic

pods, 2 green chilies and four cups of white vinegar in a jar and keep it for 3 to 4 weeks. Filter it and store. This kitchen vinegar

tastes great in salads, marinades, and stir fries.

• Crush dried oregano leaves slightly to activate its essential oil before adding it to dishes. To enhance the aroma and taste of the

leaf, add it at the end of the cooking process.

Oregano Oil for Natural Beauty

Oil extracted from this leaf is a great beauty element. Oregano used to make essential oil is different from the one used for cooking.

Pure and undiluted oil is extracted by steam distilling the leaves. It is used for making cosmetics due to its ability to cure skin disor-

ZingyOregano

Kitchen Corner



Medicinal Values

Oregano, often called a miracle herb, can be used for treating both internal and external ailments. It can be consumed as fresh leaves,

or in juice form, and is good for treating disorders like indigestion, cough, and sore throat. Endowed with antibacterial and antifungal

properties, its oil is a natural cure for athletes’ foot and minor skin infections. Make the most of this plant by eating just a single leaf

every day!

Quick facts about OreganoAvailability: Year-round

What to Buy: Bright green leaves without brown patches

Cooking uses: Pizza and pasta toppings, marinades

How to Store: Wrap in moist paper towels and

refrigerate in perforated bags. Keep up to 3 days.

Kitchen Corner


Ingredients

• 1 store bought pie crust

• 1 cup mozzarella cheese

• 2 tbsp parmesan cheese

• 1 cup white or yellow onion, chopped

• 1 cup cherry tomatoes, halved

• 2 cloves garlic, minced

• ½ cup tomato sauce

• 2 tbsp olive oil

• 2 tbsp fresh parsley, chopped

• 1 tsp dried oregano

• Salt and pepper to taste

Directions

• Preheat oven to 375ºF.

• Place the pie crust in a 9” pie pan.

• Heat oil in a pan and saute the onion, garlic and parsley for 2-3 minutes.

Spread this mixture on the pie crust and top with the chesses

• Place the cherry tomatoes, cut side down, all over the pie.

• Sprinkle with oregano,salt and pepper.

• Bake till the crust is done and the cheese is melted and bubbly.

• Cut in wedges and serve hot.

spanish Cheese and tomato pie ReCipe

taRta de tomates y Queso

Preparation Time: 40 Minutes Serves: 6


Kitchen Corner



sangRia Con Vino RoJo sangRia With Red Wine

Preparation Time: 15 minutes with 2 hours of refrigeration.

Makes 4 to 6 servings

Ingredients• 1 botlle red wine (750 ml) like Rioja,Merlot,Shiraz• 1 cup orange juice• ¼ cup brandy• ½ cup sugar• 1 orange,sliced into thin rounds• 1 lemon, sliced into thin rounds• 1 lime, sliced into thin rounds• 1 apple, cored and sliced thin• 2 cups ginger ale or club soda• 1 stick cinnamon ( optional )

Directions• Combine all the ingredients except the soda or gin ger ale in a large pitcher. • Chill the sangria in the refrigerator for at least two hours to let the flavors meld. • Just before serving, add the soda or ginger ale. • Serve in glasses filled with ice.

Kitchen Corner


REVIEWS oN SPANiSH

PRoDUCTS & PLACES @MasalaMinds.com

Thanks to all our members below for contributing with their reviews!

New users can chime in by joining MasalaMinds.com.

Mercado De San Miguel, MadridIf you’re a foodie, this is the place to be!

By: Kat Von B

Alvalle Original Gazpacho Excellent and Value for Money

By Nitu Chugani

San SebastianNo wonder it’s a foodie heaven!

By Sweta

As I wandered through Madrid, I realized the whole food situation was going to be a big problem because

of the language barrier. Not many people speak English and I spoke no Spanish but I figured it all out

when I happened upon the Mercado San Miguel. No need for me to say a word, just pointed. The olives

are some of the best I had, The Jamon is varied by region and I suggest you sample as much as you can.

There is really limited seating so you are pretty much eating while standing up, it’s simple and everyone

moves from counter to counter. Yes, it is a bit pricey but the convenience and the fantastic food displays

more than make up for the prices.

Think of a Spanish soup and gazpacho comes immediately to mind! This famous cold Spanish soup is a

blessing on a hot summer day. Its 100% vegetarian and vegan and what i also love about this readymade

soup is that it has so many versions. A “suave” one meaning it is mild in taste and has less or garlic. There

is now one that does not contain cucumber so those who can’t digest cucumbers don’t have a problem.

There is an almond variety, an Andalusian variety and the “original” one. We love the original one and the

small pack is great to carry and travel around with. This product is also available in the US and also in the

UK...so if you like gazpacho and don’t feel like making it... this brand is the best and worth its price!! It also

contains pure extra virgin Spanish olive oil so imagine the goodness one is sipping :)

My favourite destination was - San Sebastian in the Basque country (I was strictly told by the taxi driver

on the way from the airport to the hotel that this was neither Spain nor France! But what I want to quickly

come down to is the food…Oh! Words can’t describe the experience of tapas bar hopping in the streets

of the old town there…you need a day or two of subtle observation of the locals to understand the art of

getting your food from a 100 sq ft shop filled with 100 people and actually casually enjoying it while you

have serious worldly conversations with your friends sipping wine all the while. There are few other places

which get better that the greater San Sebastian area on the planet and I understood better why this place

has the highest number of Michelin star restaurants per square feet that any other place of earth- it is

because the locals cook with passion, feed with love and do little else but eat!


MasalaMinds online Community


Casa Labra, MadridTypical Spanish Tapas Bar

By Nitu Chugani

Lizarran, MadridA Canapé Anyone?

By : Chaya Chugani

This gem of a bakery cum confectionery is so unbelievably good that it should be a part of the San

Sebastian must-visit places. On our three day visit, we ate here everyday and sometimes twice a day,

and of course carried bags full of stuff to eat throughout the day!! The store has awesome breakfast items

likes muffins, breads, fresh orange juice and coffee along with a horde of delicacies. It is brightly lit with a

cheerful atmosphere and a bar like seating where you can choose from a variety of items on the counter

and they are placed on your plate, one after the other. The (txintorros) cupcakes with almonds and candied

orange with a crunchy almond topping are to die for! The pastries, cakes, chocolates, cigar shaped cook-

ies, candied fruits – everything was simply delish!

If you are in Barcelona you just cannot miss Ramblas which is the most famous street in Barcelona. It is

so entertaining as it’s flooded with tourists, cafes, and shops. It has a pedestrianized Centre and with traf-

fic flowing on either side. You can just sit on a bench and get entertained, or have a lovely Spanish cafe,

tapas or a jug of sangria in many of the cafes/bars there. The street is also full of souvenir shops where

you can pick up mementos of your trip. One such shop is SOUVENIRS 78.. it stocks an amazing collection

of Spanish souvenirs, t-shirts of F.C BARCELONA and many many other lovely things. The friendly staffs

speak in many languages and if you mention my name you will get a discount! So if you are planning to

visit Barcelona do stop and shop here!

In the heart of Madrid in the Puerta del Sol just opposite the department store El Corte Ingles you can find

this famous tapas bar. La Casa Labra is very famous for its “Croquetas de Bacalao” (cod croquets) and it’s

“Bacalao Rebozado” (batter fried cod). Both are made to perfection and served to you hot. Here you will

see tourists and locals eating tapas with a beer. It’s always crowded with great typical Spanish ambience.

If shopping in El Corte Ingles and want a break, I suggest you step into this place for a beer and a “tapa”.

It’s an experience by itself to see so many people enjoying their tapas. Hope you do too!

Lizarran is a chain of Spanish tapas bar all over Spain in all the main streets. I went to have a quick bite

with my friends for the first time the other night and was surprised to find it full of people. Its a perfect

place to meet up with friends anytime of the day for a beer and a canapé or “pincho” as they are called.

The variety is amazing... You will find canapés out of sliced baguette topped with hot and cold toppings:

famous Spanish “jamon de serrano” (parma ham) , Spanish omelette (tortilla de patata), cheese...etc. Its

very reasonable too! You don’t have an expensive menu to choose from, you can just have a nibble and

walk out. They also serve paellas and grilled meats.

Souvenirs 78, BarcelonaYour One Stop Shop for Souvenirs

Barrenetxe, San SebastianMust Visit Places

By: Chaya Chugani

By: Nidhi


MasalaMinds online Community



The Bite of OregonDate: 9th – 11th August 2013Location: Portland, Oregon, USThe event includes more than 80 menu items from local restaurants, food carts, and The Oregon Bounty Chefs Table. And since Portland is also known as Brewtopia, expect to taste the incred-ible offerings of over20 craft breweries along with the flavorful wares of local wineries and distilleries. If that’s not enough to keep you entertained, the festival will also have an Iron Chef-style cooking competition, cooking demonstrations, live music, and more.

Foodies FEASTDate: 16th – 18th August, 2013Location: Battersea Park, London, UKThis event invites foodies to London to experience a one-of-a-kind picnic featuring UK’s best restaurant, artisan, and street food items– all in one place. There will be drinks master classes, a Chefs’ Theatre with Michelin-starred guests, World Food Pagodas, pop-up restaurants, and hands-on classes for children.

Raw Fruit FestivalDate: 1st – 7th September, 2013Location: Andalusia, SpainThis festival is a place for meeting new friends, enjoying nature, and of course eating lots of suc-culent fruit. There will be raw meals of fruits and veggies prepared by a chef, plus art projects, dancing workshops, live music, and activities including yoga and mountain bike rides.

The Hermanus Whale FestivalDate: 20th – 24th September, 2013Location: Hermanus, South AfricaThe only enviro-arts festival in South Africa, The Hermanus Whale Festival will put these deep sea mammals in the global spotlight for its 22nd year. Events include the Two Oceans Wine Food & Music Marquee, Marine Endangered Species Expo, and several styles of athletic races as part of Hermanus Adventure Week. And, of course, whales will take center stage alongside perform-ers and musicians.

Kagyat Dance festivalDate: 28th – 29th September, 2013Location: Sikkim, IndiaThis two-day cultural festival centers on performers who enact a variety of themes in Buddhism.You’ll be transported to another world as artists with painted masks perform ceremonial sword dancing to the sounds of chanting monks, resounding drums, and trumpeting horns.

Galway International Oyster FestivalDate: 27th – 29th September, 2013Location: Galway City, IrelandThis internationally recognized Irish oyster and seafood festival began in 1954 and has been called “one of the 12 greatest shows on earth” by The UK’s Sunday Times. The Galway Oyster Fest celebrates Irish culture – especially food – with highlights including the Tribal Feast Off, the World Oyster Opening Championship, Gala Mardi Gras, Oyster Hot Spots, and foodie talks.

EventsLooking for a foodie getaway or cultural escape? Look no further than our calendar of upcoming culinary events to make your August and September travel plans. Feel free to contact us with ideas for future listings.



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