{"id":6973,"date":"2021-04-16T09:23:47","date_gmt":"2021-04-16T14:23:47","guid":{"rendered":"http:\/\/losperiodistas.com.mx\/portal\/?p=6973"},"modified":"2021-04-16T08:24:02","modified_gmt":"2021-04-16T13:24:02","slug":"un-viaje-a-la-gastronomia-india-con-himanshu-saini-en-tresind-studio-euronews","status":"publish","type":"post","link":"https:\/\/losperiodistas.com.mx\/portal\/un-viaje-a-la-gastronomia-india-con-himanshu-saini-en-tresind-studio-euronews\/","title":{"rendered":"Un viaje a la gastronom\u00eda india con Himanshu Saini en Tr\u00e8sind Studio | Euronews"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Un viaje a la gastronom\u00eda india con Himanshu Saini en Tr\u00e8sind Studio\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/pPnNghTianU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color has-medium-font-size\">EURONEWS<\/p>\n\n\n\n<p>Un peque\u00f1o restaurante de&nbsp;<a href=\"https:\/\/www.visitdubai.com\/es\/\" target=\"_blank\" rel=\"noreferrer noopener\">Dub\u00e1i<\/a>&nbsp;que ha causado un gran revuelo.&nbsp;<a href=\"https:\/\/tresindstudio.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Tr\u00e8sind Studio<\/a>&nbsp;es un espacio para apenas 20 comensales, &#8216;escondido&#8217; dentro de su restaurante \u2018madre\u2019, Tr\u00e8sind en el Hotel Voco, que sirve men\u00fas de degustaci\u00f3n indios de hasta 15 platos. La periodista de Euronews, Sarah Hedley Hymers ha visitado al chef Himanshu Saini para probar uno de sus \u2018platos de autor\u2019 favoritos. Chef Himanshu, es fabuloso estar aqu\u00ed. \u00bfQu\u00e9 va a cocinar hoy para m\u00ed?, pregunta la reportera.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/static.euronews.com\/articles\/stories\/05\/53\/11\/26\/534x300_cmsv2_5a9acd9f-7ac1-56a8-8059-812133a61191-5531126.jpg\" alt=\"\u00a9\"\/><figcaption><em>Euronews<\/em>\u00a9<\/figcaption><\/figure>\n\n\n\n<p>\u00abSe llama &#8216;khichuri&#8217;. Es un humilde plato de arroz y lentejas. Pero hay una gran historia detr\u00e1s porque es uno de esos platos que se preparan en cada parte de nuestro pa\u00eds. Aunque, en cada hogar de cada regi\u00f3n, se elabora este plato con su propios ingredientes. Hemos utilizado los guisantes amarillos partidos y las lentejas rojas junto con el arroz. Lo ponemos todo a remojo durante 30 minutos y lo hervimos. Despu\u00e9s de hervir el arroz y las lentejas, lo reservamos porque primero vamos a preparar el atemperado para el khichuri\u00bb, reponde el chef Himanshu Saini.<\/p>\n\n\n\n<p>El &#8216;khichuri&#8217;, tambi\u00e9n conocido como &#8216;khichdi&#8217;, se atempera con una mezcla de especias o \u2018masala\u2019 preparada en la sart\u00e9n con \u2018ghee\u2019: una mantequilla clarificada que se utiliza habitualmente en la cocina india. El chef Himanshu a\u00f1ade semillas de comino, jengibre, ajo, guindilla y cilantro en polvo y c\u00farcuma, con algo de tomate y cebolla, al final. <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-rich is-provider-twitter wp-block-embed-twitter\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"twitter-tweet\" data-width=\"500\" data-dnt=\"true\"><p lang=\"qme\" dir=\"ltr\"><a href=\"https:\/\/twitter.com\/hashtag\/Repost?src=hash&amp;ref_src=twsrc%5Etfw\">#Repost<\/a> @beautifulcuisines <a href=\"https:\/\/twitter.com\/hashtag\/TresindStudio?src=hash&amp;ref_src=twsrc%5Etfw\">#TresindStudio<\/a> <a href=\"https:\/\/twitter.com\/hashtag\/WorldsSmallestMostExclusive?src=hash&amp;ref_src=twsrc%5Etfw\">#WorldsSmallestMostExclusive<\/a> <a href=\"https:\/\/twitter.com\/hashtag\/ModernIndianRestaurant?src=hash&amp;ref_src=twsrc%5Etfw\">#ModernIndianRestaurant<\/a> <a href=\"https:\/\/twitter.com\/hashtag\/EvolutionofTresind?src=hash&amp;ref_src=twsrc%5Etfw\">#EvolutionofTresind<\/a> <a href=\"https:\/\/twitter.com\/hashtag\/NassimaRoyalHotel?src=hash&amp;ref_src=twsrc%5Etfw\">#NassimaRoyalHotel<\/a> <a href=\"https:\/\/twitter.com\/hashtag\/Dubai?src=hash&amp;ref_src=twsrc%5Etfw\">#Dubai<\/a> <a href=\"https:\/\/twitter.com\/hashtag\/VisitDubai?src=hash&amp;ref_src=twsrc%5Etfw\">#VisitDubai<\/a> <a href=\"https:\/\/t.co\/SSsLeewdky\">pic.twitter.com\/SSsLeewdky<\/a><\/p>&mdash; Tr\u00e8sind Studio (@tresindstudio) <a href=\"https:\/\/twitter.com\/tresindstudio\/status\/1103958589734076416?ref_src=twsrc%5Etfw\">March 8, 2019<\/a><\/blockquote><script async src=\"https:\/\/platform.twitter.com\/widgets.js\" charset=\"utf-8\"><\/script>\n<\/div><\/figure>\n\n\n\n<p>\u00abDigamos que, hay que dejarlo cocer a fuego lento, unos 10 minutos. Pongo un poco de mantequilla y luego a\u00f1ado un poco de zumo de lim\u00f3n, y mucho cilantro fresco. M\u00e1s tarde, le echamos nata. As\u00ed que, ahora, solamente a\u00f1adimos una cucharada del khichuri en el cuenco. Este es el mapa de la India, que nos ha quedado muy bien. Y, hemos puesto diferentes ingredientes de colores. Todos ellos tienen un papel importante en mis recetas porque, con cada bocado, sabr\u00e1s de qu\u00e9 zona procede este ingrediente\u00bb, explica el chef.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/static.euronews.com\/articles\/stories\/05\/53\/11\/26\/534x300_cmsv2_a17d9561-c5db-5bfe-9a6b-1d3290c6050c-5531126.jpg\" alt=\"\u00a9\"\/><figcaption><em>Euronews<\/em>\u00a9<\/figcaption><\/figure>\n\n\n\n<p>\u00abTenemos algo de azafr\u00e1n, que es de Jammu, el lugar del cual se obtiene el mejor azafr\u00e1n del mundo. Y, luego tenemos algunas manzanas verdes de Himachal Pradesh, que van a a\u00f1adir un poco de agradable acidez al plato. Adem\u00e1s, tenemos este \u2018chutney\u2019 de papaya de Guyarat. Tenemos este condimento de ajo de Maharastra; una porci\u00f3n peque\u00f1a. Adem\u00e1s, tenemos un poco de pimienta negra de Kerala. Y esto es curri de Madr\u00e1s; es una combinaci\u00f3n de arroz y lentejas con un poco de especias, y es de Tamil Nadu\u00bb, a\u00f1ade. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"647\" src=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/04\/Captura-de-Pantalla-2021-04-16-a-las-8.20.54-1024x647.jpg\" alt=\"\" class=\"wp-image-6974\" srcset=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/04\/Captura-de-Pantalla-2021-04-16-a-las-8.20.54-1024x647.jpg 1024w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/04\/Captura-de-Pantalla-2021-04-16-a-las-8.20.54-300x190.jpg 300w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/04\/Captura-de-Pantalla-2021-04-16-a-las-8.20.54-768x485.jpg 768w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/04\/Captura-de-Pantalla-2021-04-16-a-las-8.20.54-1536x970.jpg 1536w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/04\/Captura-de-Pantalla-2021-04-16-a-las-8.20.54.jpg 1874w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>El cocinero asegura que el plato tiene muchas variantes y que se pueden utilizar numerosos y diferentes condimentos para su elaboraci\u00f3n. Est\u00e1 seguro de que, sea cual sea el ingrediente que var\u00ede de una receta a otra, estar\u00e1 muy sabroso. En total, el chef Himanshu a\u00f1ade hasta 20 condimentos procedentes de toda la India. El resultado final es un plato muy colorido y muy sabroso en el que se pueden degustar, por separado o combinados, todos y cada uno de los ingredientes.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/static.euronews.com\/articles\/stories\/05\/53\/11\/26\/606x340_cmsv2_7a0b9309-bd8c-52e3-a217-4153b3143a80-5531126.jpg\" alt=\"\u00a9\"\/><figcaption><em>Euronews<\/em>\u00a9<\/figcaption><\/figure>\n\n\n\n<p>\u00abEl jengibre es realmente fresco. Es agradable tener \u2018hierbas frescas\u2019, tener los condimentos frescos, en la parte superior. Realmente, hace que sea una receta mucho m\u00e1s intensa. Es como tener 10 platos diferentes en un \u00fanico plato, porque llegas a saborear, por separado, cada uno de los ingredientes de la parte superior\u00bb, se\u00f1ala la periodista tras probar la receta del reputado cocinero.<\/p>\n\n\n\n<p>Fuente: https:\/\/es.euronews.com\/viajes\/2021\/04\/15\/un-viaje-a-la-gastronomia-india-con-himanshu-saini-en-tresind-studio<\/p>\n","protected":false},"excerpt":{"rendered":"<p>EURONEWS Un peque\u00f1o restaurante de&nbsp;Dub\u00e1i&nbsp;que ha causado un gran revuelo.&nbsp;Tr\u00e8sind Studio&nbsp;es un espacio para apenas 20 comensales, &#8216;escondido&#8217; dentro de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6975,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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