Those who know me personally can say I have eclectic experiences. I love traveling, exploring cultures, meeting people, learning and of course eating! I don’t think I’ll ever give up these habits! One of my favorite places to visit is Morocco. The first time, I was working on a film shoot and hardly had a day off except on Sundays and normally I’d be in the hammam spa or in the souk looking for new treasures.

On my second visit, I made a pact with myself - I need to experience like the way Bebere people do. So that means wear a Jilaba, travel on a camel and roam the Sahara desert in search of fresh ingredients. I ended up taking a 5-week culinary course in a Bedouin-like camp and learned how to cook traditional Moroccan cuisine, as they do. It was my most memorable travel journal. I love preparing tagines (heavy clay pot), homemade cous cous, orange with rose water, fresh mint tea, baked dates and more!

A few weeks ago, I was approached by a popular food tv station as they heard I learned how to cook with tagines – the real thing! So they want to feature me on their cooking show and teach the host and viewers how to prepare a true Moroccan feast.

As I’m all about ‘wow’ factor, I decided to convert my drab spare room into a Moroccan haven. Its my plan to have the tea and sheesha pipes with maybe a surprise belly dancer…hmm? Most of my house is decorated with unique items from all my travel adventures but my spare room needed a slight revamp. I use it for meditation and those ‘peace-out’ moments, fairly minimalist. It was my intention to redecorate and this opportunity just kicked me into high gear, as the tv spot is weeks away.

I was on a tight budget, so I did most of the prep work myself. 

Here’s how I started:

1. Define what you want and the colour tones to work with your space. I went with burnt orange shade as my walls were a light Ralph Lauren suede green and burnt orange adds a real warmth. I knew I wanted to hang one of my striking Moroccan lanterns, inset with varying stones, so I had to make sure everything would contrast well.

2. Measure the space. This is critical especially as you’ll be buying fabric by the yards! Measure length by width. Do it wall-to-wall as it's the same size as the ceiling.

3. Determine the type of fabric. As one end of my room had bay windows, I selected fabric that was somewhat sheer, flowing, as I wanted to weave the fabric. I wasn’t going for a true tent as the room is horizontal and it would have made the room look smaller.

4. Then create a prototype as one cannot return cut fabric at the shops. So I had to envision how I want to create the weave. I took a number of sari panels and safety pinned them and suspended them from one end of the room to the other. One can use sheets as well.

5. To tie fabric, use durable fishing wire – its amazingly strong and invisible. Once the prototype was on the mark, I then measured out how much more fabric I would need to create the effect. Its an 11x15 ft room, so I went with 14 yards of fabric with 120’ width.

6. Head to the fabric store. I had an idea in my mind of the type of fabric, I went to my fav spot. A hidden gem to find bolts of extensive quality fabric for dirt cheap is Fabric Fabric. It took me an hour as I had to go through all the aisles as it wasn’t really organize by fabric type. Voila! I found it. At first site, it had a crinkle in it and at first I wasn’t sure but as I unraveled the fabric, I fell more in love with it.

7. I placed a white piece of paper behind it to see if it was too transparent or not. As my ceilings are a stucco concrete white (ugh), I had to cover them without closing the space with solid fabric.

8. I also weighed the fabric (in my hand) as density is important and when your weaving through fishing wire, it can’t be too weighty.

9. Cut the fabric. I asked for 14 yards, keeping in mind the width had to be generous and

10. Negotiate. Its in my Indian blood and just can’t help it! Of course I chose the pricier fabric, so time to bargain. It was fun tho’, there is an art to this so not everybody can do it.

11. Phone Designer Dan to the rescue. I needed more hands and someone who comes equipped with ladders and drill kits to boot! This is needed as it’s hard to do this alone. One needs height and of course a concrete drill bit – that’s key.

12. Re-measure to determine the points to screw in bronze S-hooks and make sure its accurate. Then we tied the fishing line through the hook, one end to the next so it was horizontal. We created three parts.

13. Then we took one end of the fabric and started to weave through, above and below the fishing wire. We safety pinned the ends and tied the fishing wire tightly so it yanked the fabric up to the ceiling.

14. Start to ‘fill’ by gathering fabric to the middle and balance across the ceiling. I didn’t want any white ceiling to peep through so I made sure the fabric gathered and safety pinned in areas of concern.

15. The lantern installation. We took an S-hook and concrete drill and wall plugs. First drill a small hole in ceiling, insert the plug and then S-hook, it will hold in tact and will be solid.

16. More fishing wire. Just dangled a bit, as wanted the lantern tied below the fabric but not too low.

17. Hook & hang.

Presto! You got yourself a beautifully, rich, Moroccan haven, done on a dime! I’m so excited to not only do the tv shoot but watch it, when it airs.  I will get the butterflies in my stomach as I know it will be visually spectacular. Let’s just hope my culinary lessons can match up to the decorating skills!

Designer Dan – Dan Yarhi, http://yarhisite.com.

More Photos of Morocco on my FB – Lina Dhingra – fb me!

Recently, I was invited to another culinary adventure, a delectably sweet two days of my life, I will remember. We took a trip to Niagara College for their Decadence event – a celebration of Chocolate and Icewine. This event was the first of its kind in Canada, offering a weekend of fun and competition, a chance to meet culinary and wine leaders in the Niagara region and partake in hands-on instructional classes.

My afternoon kicked off at the Kids Chocolate Camp. The kitchen was buzzing with sugary excitement - young girls and boys learning to create mini-cupcakes, smartie cookies on a lolli stick to whipping cream magic. What I enjoyed most is watching how the friendly competition picked up to the on-screen video tunes of Glee.  Each child was awarded a certificate for completing their first culinary course and a paper chef’s hat with wooden mixing spoons.

As there were many hands-on workshops to choose from, I decided to partake in a few. I mean who wouldn’t get one’s hands down and dirty in chocolate?

I took the Decorating & Entertaining with Chocolate class taught by Master Chef Philippe Corbiere.

We learned how to identify very good dark chocolate, how to temper, create chocolate laces, swirls, plate decorations to even creating chocolate woven Easter baskets. The most important tip for me was learning the ‘snap’ in dark chocolate. That's the sign of a good cocoa pod. So readers, if you don’t hear the snap, then you know that chocolate bar has been sitting on shelves beyond its lifeline.  If it starts to go white in color, then its not premium dark chocolate. Time to chuck!

My next class was particularly special – Beer and Chocolate! Who would have thunk it? I’m not a fan of beer but I have to say mid-way throughout my class, I’ve learned to appreciate a good brew. Niagara College has on-site wine and brewing house.

The class was taught by Brewmaster Jon Downing and sensory expert, Jennifer Wilhelm. We discovered the ways these age-old indulgences complement each other. Each participant was given a side plate with bits of beer bread (rye and brown), strawberries, blueberries, a Chevelle fromage, cocoa nibs and 5 empty beer glasses…for now!

It was the most educational class on beer pairing I’ve ever attended. I had no idea the beer I sipped could pair well with cocoa nibs. My favorite brew was the Choc-Bok. I pray this hits the shelves of the LCBO as this would be a hit! The best part is this beer does not make you bloat-  love it!

After 6pm was fast approaching and I had to re-dress for the gala. It was held at Benchmark Restaurant. The space quickly converted to chocolate event heaven! Kuddos to the students and their instructors, as tasting samplers were beyond imagination. Guests were hob-nobbing over wine sponsored by Jackson & Triggs while sampling away at chocolate infused items. – mini pork burgers on chocolate brioche, Ontario venison mole with chocolate nibs (love that app), chocolate ravioli of tree & twig roasted beet and dried cranberry and Costa Rica chocolate. There was an extensive cheese buffet sponsored by The Cheese Boutique. Out comes dessert - unlimited, lavish and rich in flavors and creativity. From chili chocolate baked pudding with slivers of scotch bonnets to mousse trifles and more!

And the wines were just not enough. Enters premium Vidal ice wines to complete our palates before closing remarks.

Announcements began and the students/teams lined up in front of guests, as the Dean commends their hard earned efforts, it was really tough competition. The grand prize was a trip to Bruges, Belgium for training at Chocolate Institute, along with prize money. All teams received an award, which was really and the grand prize went to two chefs from Niagara College. I like their airway ticket.

I commend the dedication, it was neat seeing a chef who had her arm tatooed in sweet word and images.

It was indeed a delicious evening.

www.niagaracollege.ca/decadence

Unlike your typical Winterlicious pre-fixe meal, this dining moment was definitely one for the books. It was held for 3 days and part of a unique culinary tasting where selected restaurants are chosen to host a showcase of food and art.

I was lucky to finally get a seat for 2  on the last day. Apparently, the first two days were sold out, even at $69 per person. Of course this included a magnificent four-course, authentically Spanish meal including ingredients of rabbit, chorizo, seafood and much more! These items are premium products and are sourced from Spain and the rabbit came in from Quebec. It was a indeed a real treat!

My evening started off with a ‘Carmen Concoction’, a tantalizing blend of tequila, triple sec, cranberry lime juice with some extravagant garnishes. This totally beats the ‘cosmos’ the gals from Sex in the City stylishly sip away at.

Next I had a choice of Sevilla Salad or Sherried Onion Soup with Saffron. I went for the latter and it was indeed a perfect starter – creamy texture, yellow in hue and loved the fried onions on top, nice touch!

Seconds was a choice between Lentils or Dates wrapped in Bacon. Once again, I chose the latter. It was an amazing combination of sweet &salty. Baked dates is a real delicacy and had no idea how easy it was to make.

Third course was a choice of Dry Cod Fish, Paella Montanezca or Cauliflower in Calabres Sauce. Of course the Carnivore in me went for the traditional paella with rabbit, chorizo and chicken. As the rabbit hailed from Quebec, I knew this was worth a try. And once again, the dish rocked off my plate!

To end this glorious meal, for dessert I chose the Catalan Style Cream – fried milk with black fruit sauce. I never had this combination before and it was spoon-lickin good! I had to go lighter for dessert as my stomach was ready to expand beyond as the third course was overtly filling. I wore button fly jeans, I was tempted to unbutton the top one…I know we’ve all done this at least once readers!

The meal was one to certainly brag about but in between courses was equally amazing as diners were introduced to strolling servers who belted the tunes from Bizet’s opera – Carmen, in French!

My dining partner and I were baffled as we were being served a plate of our next dish and out comes a tune of ‘Amore Cantada’ from our server. It was so unexpected, yet a beautiful rendition. I was dying to ask questions but the opportunity didn’t present itself until the hour and half passed. Then the singers, disguised as servers (wearing the black slacks and tailored white shirts) came on stage to take their bows. It was a clapping ovation. Some of the servers came from various schools from Canadian Opera Company, Royal Conservatory of Music to Wexford Academy of Music.  Apparently it took two months to prepare for this unique experiential dining event.

This was a first for the Toronto dining scene, the media was all over it. I hope the restaurant continues to do this, as it was an amazing interactive and engaging experience for guests, along with some amazingly tasty good food.

Restaurant Name: Embrujo Flamenco, www.embrujoflamenco.com

Photo courtesy: Henry Chan 

As an event planner, I’m fortunate to receive invites to try unique food creations from chefs at many catering companies and restaurants across the city. I truly love my job, especially when it involves eating.

But its not always a glorified job, trust me. There are times when I’ve left disappointed AND with stomach cramps. Where’s the Pepto when you need it?  This usually happens when chefs try to impress with their version of a gourmet fy’d Indian. Many use the ‘fusion’ concept, but really butcher the true Indian tastes. Try being served a platter of bite-sized samosas stuffed with potato, mozzarella and salsa? You call this fusion? I almost don’t know what to do as I’m forced to nosh away at the bit…do I smile or head North for the lieu and sing to the porcelain gods? I dare not expand.

In last week’s culinary adventures I simply didn’t want to leave the dinner table. Heck, I couldn’t even let go of my plate of curry until the dish was spotless- it was just that good! I waited in anticipation for the next entrée.

I was invited to experience a true ‘Divan’ at Ronica Sajnani’s home.

Now some of you may know Ronica as an actress, featured in films like Deepa Mehta’s, Water to a long-standing tv show that airs repeats on OMNI called “The Veggie Table”. Ronica combines her passion for cooking with uniting people to the table with on-screen presence. So what’s a divan?

In India, a divan or diwan is a council or assembly of leaders – and sometimes refers to the council chamber itself.  It comes from a middle - eastern word meaning “bundle of written sheets, small book or collection of poems.” In the 19th Century the great British explorer, Sir Richard Burton, served in India during his early career where he became intrigued by oriental customs and culture.   On his return to England he invited his friends and notables to his divans – colorful social gatherings or salons where they discussed the big social, political and artistic issues of his day.  His guests were the renowned writers, artists and explorers of that period. 

It is in the spirit of this great Indian tradition I was lucky to meet some new people with like-minded interests, to explore ideas while trying new food sensations to kiss our palates!

The evening started in the cozy sitting room, surrounded by antiques, art -work and sketches by renowned artists by the fireplace. We were poured a glass of French wine served in her special etched glasses from Argentina. They were delicate but especially beautiful. I met a wonderful group of 5 ladies and 3 gentlemen, all strangers at first, but I knew we’d become fast friends. Conversations stirred from our love of food to decorating homes to the cruddy weather. I receive a top up in my glass.

Then we move from sitting to the dining room area. The table was graced with deep crimson tablecloth with gold chargers and bone china with black floral inset designs throughout. There was a fresh arrangement of white roses, a hint of the sweet fragrance carried throughout the evening.

Out comes a plate of Pakoras with fresh coriander and tamarind chutney, served over plates made from reclaimed wood. I love the rustic, earthy feel and it paired well with the delicately fried fritters. I gobbled them in a few bites. I noticed my plate didn’t even have a speckle of oil on the dish. I knew she used a healthy-based cooking oil.

Next was a bowl of daal with kachumber and mathri. I was sitting across a reputable food critic and I could see his eyes light up from his last spoonful. I too, had the same response, it was bloody, damn good!  He remarks, ‘Ronica, you really out did yourself, this dish is very special’. We all couldn’t agree more.  It was creamy, flavorful, warm and chunky as it wasn’t just moong daal, there was a hint of chick peas, kidney beans and the mathri with fresh coriander was a nice touch!

I normally have mathri on its own with a cup of chai, so to have it in my daal soup was a hit!

We took a 10min. breather. Rohan, (Ronica’s son) was visiting us from Queen’s University and he made sure his stylin self got our glasses topped off before we begun our next course. I went for the robust Argentinian Malbec as I recollect the menu stated the main entrée was a meat dish.

It was a perfect choice, as we were served Badami Gosht – slow-cooked organic lamb in yogurt, with coconut milk and almond masala. It was accompanied with a side of Tendlis with roasted cashews and curry leaves. It was my first experience trying Gherkins and it was delish! We also had Methi Aloo (Fenugreek greens with potato). For starch, we had Parantha (layered flatbread), Steamed Basmati Rice with Raita and Mango Pickle accoutrements. 

To complete the meal, Ronica presented dessert, Mango Kheer served with jackfruit and fresh lychees. What a presentation and the tastes…its’ been a week and I’m still ruminating over the flavors.  I love kheer but to add alfonso puree to the mix, really kicks up the pud to a whole new level. 

As you can see from the expressions on people’s faces, we were elated.

I have one word…’orgasmic’. That's the only word to best describe this dish.

To end this wonderful night, Ronica introduces a musician friend by the name of Julio. What a combination of eye candy AND talent! He was serenading us lyrics of music that he wrote, in Spanish. What a perfect way to end the evening.

My DIVAN experience was indeed DIVINE from all aspects. I look forward to continuing the culinary adventures with you R.S. and keep inspiring!

Readers – do try the Divan experience at Ronica’s. www.ronicacooks.com.

It's a perfect way to meet new people or bring a bunch of friends for a dinner outing. And you can even have an intro-culinary class prior to dinner! 

“Happy New Year Besharam Bitches...!” Those are the sweet words I remember from the sexy host, a.k.a. Malika,at the finale event held at The Fly on January 7, 2011.

Let me just say, I’ve never met any man who can pass off being a women and do it with such grace and style, even with 5 inch stillettos on.

Forget about keeping up with the Kardashians, I need to keep up with you!

Besharam has served five years at the Fly, a sin-city joint for those to let loose, dance, tease and truly be ‘shameless’, which is the literal translation of the word 'besharam'.

A new year brings in new resolutions some say, but I wonder if people’s inhibitions to remain shameless will decrease or increase in its new home, the Courthouse? It is indeed a rather upscale event space, however, I’m a firm believer in change so this could be a good thing. And frankly, I’m feeling the need for better bathroom stalls.

I caught up with DJ Amita, the diva behind the brand, who spins variations of bollywood, bhangra, chutney, top 40, reggae and beyond to party-goers.

Q. Are you concerned about the new move?

A. Not really, I’m quite excited. I think this move will give us an opportunity to reinvent Besharam by incorporating some new things like emerging talent, not only on stage but off stage, like decorators, new product companies, catering, etc.

Q. So what type of ideas do you have in mind?

A. Myself and my co-producer, Zavaré, want to create theme-driven events to reflect what’s happening within our community, things that are relevant. From wedding shows to charities to the IIFA’s. We want to cross-brand the event and create a forum to introduce new things.

Q. Sounds like you want to create experiential events with partnerships? Win-win for both?

A. Exactly.

Q. Will you change up the music? Any concerns of losing your audience, since Courthouse is more upscale?

A. No, the music will remain the same, only better. I’ve been undertaking some private lessons with some of TO’s top DJs and I love learning new techniques. We have a strong following from all backgrounds and cross-genders - I believe that's what makes us unique. We don’t segregate from anybody who simply want to dance, without the drama.

Q: That’s true. I noticed you have an eclectic mix of attendees and what I like is that it’s not just South Asians. There are many people from all backgrounds, ages and professions – Tamils, Malaysians, Punjabis, gays, lesbians, Caucasians and even the aunties and uncles.

I admire your ability to keep striving, upgrading skills at any age, any level. Hone your craft. It’s really important to feed one’s soul. Way to go!

So what can we look forward to your kick-off event on February 4?

A: Well… that will remain a bit of a secret. We want to ‘wow’ loyal and new Besharam fans but the theme will fall in line with ‘Sutra’.

Good timing since February is the month of celebrating love. Heck, we should be celebrating love every day with those that matter. But the upcoming event does sound rather seductive.  Hmm…what do I wear?

So readers, this is just a snippet of what to expect from the new Besharam at The Courthouse. Don’t fear -  there won’t be any price increases but there will still be strict policies in place. For more information visit www.besharam.ca.

Lina's TOP FIVE

As David Letterman has his Top Ten, Lina has her Top Five for those who plan on attending Besharam's February event.

1.   Get on the guest list to avoid line ups. Try to arrive before 10:30pm to guarantee access.

2.   Dress sexy, not scantily. Just because its Besharam doesn’t mean one arrives with not much on. Do leave something to the imagination. We can empower ourselves with some great wares! Let’s take lessons from Malika.

3.   Come armed…under the arm. I encourage everyone to spritz on some D-O. Though, I love the Besharam experience, it becomes rather challenging when the bhangra kicks in, all arms are up and well…figure it out readers! I often carry a perfume sampler and when it’s unbearable, a little squirt does the trick!

4.   To the drag community – continue with stillettos and bling! It may raise some eyebrows to the straight guys but trust me, they are envious! US women love the skin you’re in, so bring it on! 

5.   For straight guys (some not all), remember to respect one’s space and those around you. So axe the roaming hands and just dance! One can show off their talents by a cool dance move, like Shah Rukh Khan!

Signing off folks, till next time!

Now some of you readers may have celebrated Christmas with a  traditional tree, decorations and the whole nine yards. Some of you may have decided to just add bits n bobs (as the Brits say), few elements, to the holiday season with a wreath on the door, maybe some white icicle lights and few ornament type nik naks. For those of you who did nothing, don’t worry, its never too late to buy clearance items (up to 90% off at Pier 1) to incorporate these decorating ideas to your next dinner event!

To the left is a picture of the family tree in my household along with the ornaments I incorporated. It was a fresh tree I picked up from the local farm and applied some decorative items that I brought back from my last India trip. Some items even came out of my jewellery cabinet. I love the crystals, pearls and hand-made gold/silver sequence ornaments. It gives the tree some class.  Mind you, it would have been mind-blasting to have the million dollar tree that was in one of the premiere hotels in Dubai in my digs. Sure Cartier, you can lend me some diamonds and pearls anytime for my tree!!!

Ok wishful thinking, now back to the blog.

I tend to remain in the ‘holiday spirit’ usually until the end of January as I like the house to stay glam’d for a bit. It keeps the spirits high. But when the time comes to put away the ornaments, back in storage, I’m selective.

If you love throwing dinner parties and wintertime is a very good time to invite friends over, as it beats the post-holiday blahs, hold back a few items.

I recommend keeping back the ornaments, long strand pearls, the icicle lights, organza fabrics, pinecones, chargers and branches from the fresh Christmas tree.

 As the ornaments I selected were in gold and silver, I took the round hanging globes and placed them in a bamboo boat, along with the pinecones.  It's a nice combination to have a rustic piece with some glitter. 

To add some edge, I use the organza fabric as my base table runner.

This really sets the tone for a ‘winter glam’ theme to the dining table and home.

One can always use a woven basket or even those Christmas aluminum tins that someone put your shortbread biscuits in. Its endless! All you need is to lay a decorative organza fabric inside the tin and place the ornaments until it has that overflow look. Then I add the long pearl strands and dress around the bamboo boat. One can be really creative and tie the organza with the lights but be sure to use fire-retardant fabrics, as we don’t need any sudden hazards!

 
To continue with the ‘winter glam’ theme, I keep the gold and silver chargers and incorporate them at the dinner table. So charger, then dinner plate and salad plate on top.

To complete the look, I take my crystal ornaments and I loop them over my cloth napkins, thereby acting as napkin rings. To give it a bit of colour as the opaque in the crystals can blend with a white cloth, I then take my fresh tree branches, cut them down to napkin size and slide it through the ornament loop. Alternatively, just use a fusia colored napkin cloth and the crystal ornament will pop out.

Voila! A beautiful table-top setting, done on a dime!

So decorating divas, no need to hibernate in the house. DO throw some post-holiday dinner parties, recycle the seasonal décor and go glam this winter!

If you have any post holiday looks you’d like to share, feel free to send me photos and your story at info@mybindi.com.

Check this - Smirnoff takes 14 countries around the world & swaps the nightlife all in one night. So in Toronto we were partying at the same time with people in Bangalore. Tho’ it's a different time zone, we still got to do it together! And it was full on bollywood style, unlike any event I’ve attended in Toronto. Smirnoff got it right! Kuddos to the agencies for really putting on a show!

My senses were over-stimulated from the moment I walked in through the hand painted installations of folding hands (made from mdf). It felt like India for a fleeting moment with riksha cyclists and colorful gypsies walking through the bazaar to smells of masala eggs on the grill by the local dhaba (by Daniel et Daniel catering). Clothing and jewellery vendors to henna artists creating gemmed artistry on the hands of the many guests. 

I was given a handful of 100 rupee bills by the organizer and she told me to buy my drinks with it. I thought, ‘genius and innovative thinking’. So I hand my cash over to the bartender (branded in Smirnoff ware) in exchange for one of their vodka martinis, all blended in some exotic Indian mix. I chose the coconut vodka with sugar cane. My friends went for the masala vodka’s with a pinch of paprika. Like the spice idea!

We continue onwards through the bazaar and into the main party area. It was sheer sexiness. I love it when people can convert a plain warehouse space, and this was a film studio converted into a mega party setting. From sweeping organza fabrics suspended from the ceilings to crystal chandeliers with pyro-technics-  the best part was the platform for the go-go dancers.

Each platform was shaped as white lotuses. So you weren’t looking at a block, that part was covered. It was shaped as a lotus and the stunning India-fy’d dancers were shakin their bootie on it! The DJ booth was set between carved peacocks.

Another big eye-opener for me was the kamasutra wall. It was a large photocopied  image plastered against a large foam board. The photo images were Indian female shaped bodices with live human statues. Three very attractive and fit individuals with not so much attire on, stood still for hours - posing. Its similar to the static sculptures you see in the temples of Kajaraho, India. And the dim lighting added a real mystical element to it.

And there’s more…the conversation room. So a bunch of people hob nobbing under a tent and conversing – NO! It was people getting their twitter on! Guests were granted a few minutes to share their experience either at the many laptop stations or from their handheld devices. The party-goers outside of the tented area, can preview the ‘conversation’ on the big screen behind the dance floor. Incorporating social media - winner!

I have to say, it was an excellent experience and a great way of cross branding culture and the Smirnoff product. As an event planner who attends many of the city’s top events, it can be tiring to see another bollywood attempt, but really, kudos for getting it right. It was a memorable one for me & my crew!

Photo credit: Nikki-Leigh McKean

Event Guru’s next blog – holiday entertaining hot tips!