The Bell & Ross AeroGT Orange is a limited edition watch that draws its inspiration from grand tourers, and it is modelled on none other than the brand’s own in house AeroGT concept, a car that is jaw-droppingly magnificent, for all purposes. The AeroGT itself is a supercar inspired by aviation—it is extremely low (1.10 m) and aerodynamic—designed to “split the air like an arrow!” Isnt that just wow! 4.7 meter-long, the car’s pointed forms with sharp angles and cutting overhangs have earned it the title of aeroplane car. And this is the machine that inspires the equally cutting edge Bell & Ross AeroGT Orange. Available in 42mm x 42mm proportions, the steel BR03-94 AeroGT Orange chronograph’s face exposes its mechanics, with sharp and angular bridges, reminiscent of the chassis that surrounds the engine of a supercar, brightly plated in orange. The movement, calibre BR-CAL.319, displays the indications in a 6-9-12 layout (the base movement is an ETA 2894-2). The orange color is also found on the tachymeter scale surrounding the dial, as well as the accents on the hands and the tracks. The watch is limited to 500 pieces and priced at $8,000.
Chinese superstar Angelababy was recently named the new TAG Heuer Brand Ambassador, because according to the brand she fits the #DontCrackUnderPressure attitude perfectly. The model-actress based in Hong Kong debuted her film career with only a five minute cameo in 2007 film Trivial Matters, but went on to win the Hundred Flowers Award for Best Supporting Actress for her role in the blockbuster film Mojin: The Lost Legend.
Ritz Carlton, which is part of Marriott International, just made its entry into the yachting cruise industry with the launch of three luxury ships: The Ritz Carlton Yacht Collection. Measuring 190 metres and seemingly designed to resemble privately owned superyachts, the vessels will accommodate up to 298 passengers and feature 149 suites, all with balconies. The most desirable residences of all will be two 138sq metre duplex penthouse suites, designed by Ritz-Carlton in collaboration with cruise-ship design firm Tillberg Design of Sweden. Facilities expected on each ship will include a restaurant offering a culinary concept designed by Sven Elverfeld of Aqua, the three Michelin-starred restaurant at The Ritz-Carlton Wolfsburg; a spa; and a panorama lounge and wine bar, which will host live entertainment. The yachts will set sail on seven to 10-day itineraries. Reservations will open in May 2018.
CHEF TO THE CHIEF: You can be sorry in a restaurant but there is no room for mistakes at the Rashtrapati Bhawan, says the President’s Chef Montu Saini
“I am loving the pressure. If there is no pressure, you certainly are not on the right track,” says Chef Montu Saini, youngest ever executive chef to the President and the youngest member of the Club des Chefs des Chefs, an elite international gastronomic society of chefs who cook for presidents, prime ministers, kings and queens.
Before taking up this prestigious post, Saini trained at the Institute of Hotel Management in Bangalore and worked briefly at Pizza Hut and with the Oberoi group. He then joined the India Tourism Development Corporation’s Ashok hotel in Delhi, where he worked at the hotel’s coffee shop and multi-cuisine restaurant for eight years before securing his current position.
Saini had applied for the position of executive chef to president of India after seeing a newspaper advertisement. He was selected after a series of interviews, followed by culinary test where he was asked to cook.
The 35-year-old is inspired by the make in India programme. “Until and unless you don’t showcase your country to the world, how can you expect them to invest in your country? I want some other chefs to come back to India and establish their chain of restaurants in India.”
Here are extracts from a conversation with Saini on the culinary preferences of the current President of India, the challenges of cooking for Heads of State and the detailing required in the gastronomical service of the highest office in the country.
The Luxe Café: So what exactly is your schedule at the Rashtrapati bhawan?
My role goes beyond just cooking. I work with a team of 40 chefs, where the chefs are divided into teams for different responsibilities. In fact, there is also a section for bakery and confectionary as well as a halwai section. First task of the day is to look at cold storage supply, followed by procuring it. There is a quick check on everything in the kitchen and then directing the staff on the day’s schedule. Besides this, I also look at recruiting new staff, the upkeep of the kitchen, upgrading the equipment when required.
How has been the experience cooking for Rashtrapati Bhawan?
The experience has been unparalleled. Here we are working for the President and always concerned about how we can we be better and work efficiently in tight time frames. We are not bothered about meeting sales targets unlike other commercial jobs.
We work out of two kitchens. One is for the president and his family, and another (a bigger one) for state heads. It is a zero error job. You have to be very careful in what you do.
You can be sorry in a restaurant but here there is no room for mistakes. We are serving the state heads. On a daily basis, we make new dishes. That’s the beauty of my profession. If you are not creative, you can’t be a chef. We are representing India and it is our responsibility to showcase the culture and cuisine of India .
Chef Montu Saini with CCC Founder Giles Braggard, Chef Mike Flanagan and the President of India, Pranab Mukherjee
Is there a preference for Bengali cuisine?
Yes, Bengali cuisine is their mother cuisine. You can have Italian, Chinese food but you definitely will come back to simple food. Everybody is adventurous to try sizzlers sometimes and as far as my President House kitchen is concerned, we are responsible for showcasing the best of India to the world. So when we prepare the menu, we ensure we prepare Rajasthani, South Indian, North Indian, Kashmiri, Guajarati to maintain a balanced menu.
Who places the menu for family meal?
Whatever they want to have they let you know and if not, we have a set menu.
What are the Signature dishes? How many dishes on an average does the family have for a meal?
Subz Bowli handi where vegetables are slow cooked in the dum style in their own juices and especially mutton darbari are the special dishes of the house. It’s usually a simple meal: daal, subzi and a non-veg preparation.
Is the raw material sourced from the kitchen garden?
Yes, most fruits, vegetables and herbs are, including Stevia, which is sourced from the daali khaana — the garden in the Rashtrapati Bahvan. Seafood and meats have to be tested and approved by New Delhi Municipal Corporation doctors before they are used.
American super car makers Hennessey have announced the Venom F5, to be created with the sole aim of being the fastest production car ever. Interestingly, the car is named after the F5 tornado that generates a wind speed of about 300mph (480kmph)! The Venom F5 will get a bespoke chassis built ground up with the sole purpose of snatching the fastest title from the Chiron. John Hennessey, the man behind Venom, has been working on the Venom F5 since 2014 and the car is expected to debut this year. Hennessey had earlier aimed at 290mph (464kmph) in the year 2014, but now with the bespoke chassis and the all-new aerodynamics it seems that the F5 might just become a whooshing tornado like its namesake, becoming the first production car to break the 300mph barrier. Stay tuned for more on this!
The Nike Air Max LD-Zero is part of the brand’s new strategy of reviving 1970’s style melded with modern sneaker technology. Based on the classic LS-1000 running shoe, it features a modified design by Fragment Designs Hiroshi Fujiwara that first appeared as a limited edition LD-Zero H. The LD-Zero has a nylon mesh upper for comfort and breathability that has been set onto the most modern full-length Max Air cushioned gum rubber sole. It features an oversized vintage Swoosh in leather on the sides with a suede heel counter. It is branded on the tongue and heel stop and features Flywire lacing. Priced at $180, the LD Zero was originally brought forth in just white and gray colourways, but now offers a varied range from Medium Olive and Khaki to Pearl Pink. The NikeID program also offers buyers a chance at further customisation.
Guerlain’s new fragrance is a Unisex perfume titled LUI, created by Thierry Wasser and Delphine Jelk. The fragrance combines benzoin, which is the main ingredient, with notes of carnation, piquant powders, woods, and leather, to create a scent that is both floral and woody, and spicy as well. The LUI fragrance comes housed in a black and lacquered bottle with heavy Art Deco references, available in 50 ml for €160.
The 23-year old heir to the Swarovski empire, Victoria Swarovski, just married Werner Murz, a 41-year-old property investor in Italy. It was her wedding attire, though, that was the most gasp inducing, for she wore a £700,000 (Rs 5 crore) dress embellished with 500,000 crystals and with an eight-metre-long train. The bespoke dress was designed by Dubai based designer Michael Cinco and weighed almost as much as a grown human being—46 kg! The wedding itself was a three day long affair, with the vows exchanged at the Cathedral of San Giusto, Italy.
The 3902cc twin-turbo V8 engine powering up the Ferrari 488 GTB, 488 Spider, California T and GTC4Lusso T, has just bagged the 2017 International Engine of the Year award—and this is its encore performance, having bagged the award last year as well. The 3.9 litre engine also bagged the top spot for the Performance Engine class and the 3-litre to 4-litre displacement category. This is only the second time in the history of the awards that such a powerful performance engine has taken the overall honors for two consecutive years and won the topmost title. According to the judges, the eight-cylinder sets a new benchmark for turbo-charged engines, and praised it for its lack of turbo lag and progressive delivery of torque and horsepower across the rev range. The 3.9-litre twin turbo V8 beat the likes of the 3.0-litre flat-six from the Porsche 911 range, the BMW i8’s petrol-electric drivetrain, the 2.5-litre turbocharged five-cylinder from the Audi RS3 and TT RS, Ford’s turbocharged 1.0-litre engine among others. Ferrari’s 6.3-liter V12 was also recognized by the Engine of the Year jury, with the engine receiving top honors in the ‘Above 4-liter’ category.
Here’s a special $400 leaf infuser from Teforia, which supposedly combines modern technology with the knowledge of tea masters and growing communities. The kitchen-aid machine utilizes advanced algorithms in order to adjust steeping time, temperature, tea leaf ratio, water needed, and number of infusions. It delivers a perfect cup of brew every time by intuitively understanding the best infusion method for each variety. The ingredients are transformed into complex layers imbued with with rich flavor and aroma. Teforia is described as the world’s first tea-tech company and works directly with farmers and estates to offer a fresh, organic and rare collection of teas. You just have to choose from variety of leafs from an encyclopedia, insert it into the ‘leaf’ infuser, let the machine read each package and automatically adjust its settings for optimized performance.
