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Portugal: Europe’s astonishing food giant

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The cooking of mainland Europe’s westernmost country is deeply rooted in the heart of local ingredients.

Superlative seafood, sun-ripened fruit, lamb raised on flower-speckled meadows, free-range pigs gorging on acorns beneath oak forests.

Without them, it just doesn’t taste the same.

So while diners worldwide crowd Italian trattorias, French bistros and Spanish tapas bars, Portuguese restaurants abroad generally cater to melancholy emigrants seeking in vain to matar saudades (kill their longing) for mom’s home-cooked food.

Things are changing.

The success of Portuguese chefs like George Mendes in New York and Nuno Mendes (no relation) in London is generating a global buzz and their creating a legacy in food industries about the cooking of their homeland.

Regular visitors have long been in on the secret, but here are 20 reasons why Portugal should be on every foodie traveler’s list.

 

  1. Piscivore perfection

In Europe, only Icelanders eat more fish than the Portuguese.

Superstar chef Ferran Adria says seafood from Portugal’s Atlantic waters is the world’s best — and he’s Spanish.

Markets glimmer with a startling variety, from baby cuttlefish to U-boat-sized tuna.

If your food heaven is fresh seabass expertly barbequed with a hint of lemon, garlic and olive oil, this is the place.

Best eaten by the sea in restaurants like Sao Roque in Lagos, Restinga in Alvor, Furnas in Ericeira, Azenhas do Mar or Restaurante da Adraga west of Sintra, Ribamar in Sesimbra, or Doca do Cavacas on Madeira island.

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st.nuno correia

  1. Liquid gold

Drive the backroads of the Alentejo, Beira Interior and Tras-os-Montes regions and you’ll weave through endless olive groves.

Olive oil is the basis of Portuguese cooking, whether it’s used to slow-cook salt-cod, dribbled into soups or simply soaked up with hot-from-the-oven bread.

Exports have quadrupled over the past decade as the world wakes up and smell the coffee to the quality of Portugal’s liquid gold, either from big-time producers like Gallo and Oliveira da Serra, or hand-crafted, single-farm oils.

The latest prize: a gold medal for Olmais Organic oil at the World’s Best Olive Oils awards in New York.

 

  1. The national boiled dinner

Portugal’s cooking is rigorously regional: meaty and robust in the north, Mediterranean in the south.

Yet one dish unites the country: cozido.

Best eaten as a big family lunch, this is a boiled one-pot featuring a hunk of beef, various piggy bits, sometimes chicken, always cabbage, potatoes, carrots, turnips and an array of sausage, including paprika-spiced chourico and cumin-flavored blood pudding.

  1. Lisbon’s gourmet awakening

A new generation of chefs is shaking up the capital’s restaurant scene with ultra-modern takes on gastronomic tradition.

Leading the charge is Jose Avillez.

His Belcanto restaurant facing the Sao Carlos theater won a second Michelin star in 2014.

Its menu features braised red mullet with liver sauce, clams and cornmeal; oxtail with foie gras, chickpeas and creamy sheep cheese.

Rivals include Henrique Sa Pessoa’s new Alma restaurant, just round the corner and wowing diners with the likes of hake with burnt leek and hazelnuts; or Joao Rodrigues, voted chef-of-the-year with his riverside Feitoria.

  1. King cod

They say Portugal has 365 recipes for cooking salt cod.

In fact there are many more.

Bacalhau is served “a bras” with scrambled eggs, olives and fries; as fish cakes (pasteis de bacalhau) alongside black-eyed-peas; barbequed, oven-baked or simply boiled with cabbage and carrots, then drizzled in olive oil.

Crumbled with cornbread in the university city of Coimbra, baked under mayonnaise Ze-do-Pipo-style in Porto, chopped into a favorite Lisbon salad with chickpeas and onion, bacalhau is always close to the Portuguese soul.

It’s available everywhere, but Lisbon’s Laurentina restaurant may just serve the best.

 

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  1. Say Queijo

Why Portugal’s cheeses are not better known is a mystery.

True, amarelo da Beira Baixa — a herby goat-and-sheep-milk mix, was judged the world’s greatest in a tasting organized by Wine Spectator and Vanity Fair a few years back.

Yet creamy Serra da Estrela from the milk of ewes raised in Portugal’s loftiest mountain range; hard, pungent cow’s-milk cheeses made on the precipitous mid-Atlantic slopes of Sao Jorge island; or peppery Terrincho produced in remote Tras-os-Montes, remain largely unknown.

Such dairy delights may be served as appetizers or after a meal with red wine or port, sometimes accompanied with quince jam (marmelada).

 7.So much wine

For a small country Portugal makes an astonishing variety of great wines.

Summery vinho verdes from the green northwest.

 

Tech

Western Railway uses modern technique to scan old Mumbai bridges

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Western Railway

Mumbai, July 14 (IANS) After Railway Minister Piyush Goyal cracked the whip, the Western Railway (WR) launched a safety audit of all 445 bridges on the Mumbai suburban section, deploying modern techniques to scan some of the oldest structures, an official said here on Saturday.

The first to be inspected and audited was the 98-year old Mahalaxmi road overbridge (ROB) and later the Bandra ROB, with the new time-saving technique through the “tower wagon car”.

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“The tower wagon has been designed to save inspection time to two hours against the normal four hours by conventional methods and even perform urgent repairs,” said WR spokesperson Ravinder Bhakar.

Image result for WR spokesperson Ravinder Bhakar.

Western Railways chief spokesperson Ravinder Bhakar

Conventionally, a long ladder was transported from Lower Parel station to the required station, shifted manually to the bridge site and only one person at a time could climb it, while clutching a load of equipment. The ladder needed to be shifted continuously for examining each girders, pillars or spans.

However, the new tower wagon allows the entire inspection team to climb to the targeted site armed with tools and machinery, and even carry out spot emergency repairs, making it a quick, safe and quality process, said Bhakar.

On the WR’s Churchgate-Virar sector, there are 29 ROBs, 110 Foot overbridges (FOBs) and four pipeline bridges, and the rest are on the Central Railway (CR), across Mumbai, Thane, Palghar and Raigad districts, catering to over eight million daily suburban commuters.

Top WR officials including General Manager A. K. Gupta, Divisional Railway Manager Sanjay Mishra, Principal Chief Engineer R. K. Meena and Chief Safety Officer Manoj Sharma were present when the inspections were carried out in the early hours on Saturday.

Image result for WR General Manager A. K. Gupta,

Western Railway top boss Western Railway GM A.K Gupta

Spelling relief, the Mahalaxmi ROB was found to be “structurally sound and in safe condition” at all its 15 girders and five spans after it was inspected in minute details by two tower wagons.

The 56-year old Bandra ROB with 13 girders and three spans was also found structurally safe and sound, the WR said.

Bouyed by the results, the WR will now carry out the safety audits of all the remaining bridges with tower wagons over the next three-four months, as resolved at a high-level meeting on July 5.

Following stringent observations by the Bombay High Court, a public uproar after the July 3 crash of a portion of the Andheri FOB which killed one woman, the beleagured WR, CR, BrihanMumbai Municipal Corporation along with IIT-Bombay experts launched the full-scale bridges’ audits.

Image result for July 3 crash of a portion of the Andheri FOB which killed one woman

July 3 crash of a portion of the Andheri FOB

It was decided to order repairs or reconstruct the stressed bridges on priority without procedural delays, with precedence given to the oldest structures, while ensuring complete coordination among various agencies.

The three organisations will also conduct regular monthly meetings of top officials, clear issues about designs, drawings, approvals, land issues, etc, to speed up the required works.

They would also explore the feasibility of creating a special corpus fund for the purpose of an appropriate amount, to ensure financial resources are readily available, especially for undertaking works of urgent nature or in emergencies.

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Lifestyle

30 per cent Indians planning couple trip during monsoon: Study

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Couple trip monsoon

New Delhi, July 10: With the onset of the monsoon, more and more couples are taking advantage of the pleasant weather and heading for short breaks with 30 per cent planning it with their better halves, says a study conducted by travel marketplace ixigo.  

The data reveals that 39 per cent Indians, travelling during the monsoon, are planning to travel as couples, followed by 24 per cent with family and 18 per cent solo, reads a statement.

Couples are planning short-stays that extend to about three or four days. Also, hotel searches for Goa show the maximum spike of 16 per cent from previous months, while Shillong and Guwahati follow with 11 per cent and 9 per cent spikes respectively.

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While about 25 per cent couples from Chennai and 18 per cent from Bangalore are booking a short vacation to Puducherry, about 14 per cent couples are travelling from Mumbai to Goa via train.

Commenting on the findings, Aloke Bajpai, ixigo CEO & Co-founder said, “With the arrival of monsoon across the country, millennial couples are now planning their bae-cations. Travel becomes far more affordable during the monsoon as it is a lean season in comparison to summer and winter.

“Major Indian airlines have announced their monsoon sales, offering big discounts on flights, reducing fares by almost 20 per cent. Goa remains to be the most popular destination showing an 8 per cent increase in in flight and 16 per cent increase in hotel searches. It is great to note, how owing to improved infrastructure and better flight connectivity, north-eastern destinations like Shillong and Guwahati are also becoming crowd favourites.”

IANS 

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Lifestyle

Why one should consider a beach holiday

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beach

New Delhi, June 30: Selecting your next destination isn’t easy and spending the month of June and July at home can never be treated as an experience. But then a beach trip can always be your escape! Right? Ditch the hills and snow when you can head out for a beach holiday.

Goa Beaches-wefornews

Jayant Singh, Founder and Managing Director, Karma Hospitality and Richa Khurana Singh, Travel Expert, share some insights why a beach holiday is the best way to refresh the mind.

* Beauty and the beach: The coming months are a good escape to beaches for people who want to travel and have an adventure at the same time. The temperature is not so hot and days are also the longest, which gives you more time to explore and party. The beauty of the beaches relaxes you and at the same time the rapids give the best adrenaline rush.

goa-nightlife

* Enjoy the festivities and the rains: June brings out the unseen views of beaches – especially Goa – that are usually absent during the summers. The beginning of the monsoon gives relief from the humid climate and a wave of new fresh air.

* Adventure be your saviour: It is not just about the beauty of the sea, but there is much more beyond that parties and beaches. June is the best time to enjoy for adventure lovers and they can enjoy the different water sports like jet skiing, water skiing, paragliding, scuba diving. Also, the beginners training for scuba diving can best learn in these months.

 jet skiing

* Affordable accommodation: October-January are the months when the tourist traction is huge for beach areas, but from June-September the areas are less occupied and you don’t have to spend much on travel and stay. Fares are affordable for luxury resorts and you can book your fairies and adventures at a low cost.

IANS

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