French Bistrot Archives -

Lifestyle. Travel., Singapore Dining.

Cosy Ô Batignolles in Singapore

09/11/2017 /

Last Saturday morning’s outing with my niece saw us at Ô Batignolles at Gemmill Lane. This cosy and tastefully decorated French bistro reminded me of my mornings in Paris –…

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About me

My name is Devagi Sanmugam and I am a Consultant Chef and known widely as ‘Spice Queen of Singapore’. I provide culinary educational experiences through lectures, demonstrations and culinary team building activities at my cooking classes, hotels, restaurants, country clubs, recreational associations, schools and corporate bodies in Singapore as well as worldwide. As an accomplished authority on Asian food scene, I am constantly involved in developing and testing original recipes and formulas for food companies, hotels and restaurants all over the world. I have written 22 cookbooks and travel quite a lot because of my nature of work or and at least have 3 holidays a year.

3 months ago by chefdevagisanmugam Lunch was a simple, earthy Sicilian-style penne with roasted cauliflower and crispy breadcrumbs flavoured with chilli flakes, chopped Italian anchovies and lemon zest. Roasting cauliflower caramelizes it and brings out its sweetness and adds a bit of crispy contrast. The last time I did this dish, I roasted the cauliflower in thick slices, and then chopped it and tossed it with the pasta - I found the cauliflower moist. This time around, I chopped the cauliflower, drizzled a bit of extra virgin olive oil, sprinkled sea salt and bake them till they are charred at the edges. As for the
3 months ago by chefdevagisanmugam I witnessed this young man chopping onions at one of the street food stalls in Kolkata couple of years back. I was fascinated by the speed in which he chopped the onions with a small knife. As a chef who has been travelling places and meeting different chefs from all ranks, I can confirm that many Indian chefs can really chop onions faster than a machine! Perhaps, it is because we use lots of onions in Indian cuisine. I cannot imagine my meat dishes without onions. In Indian cuisine we use onions cut in different forms – from juliennes, cubed,
3 months ago by chefdevagisanmugam Look what I found? It’s a photo of me taken when I was thirty-two!! I couldn’t stop giggling at the thought that once upon a time, I taught cooking wearing a sari. Oops don’t get me wrong – you can wear a sari and go diving for pearls. In this photo I am on my fourth year in the culinary career. I am a self-taught chef who has never attended any culinary diploma or degree courses. At twenty-eight, I just switched my career from being a relief teacher to a clerical assistant in a school to becoming a chef, author
3 months ago by chefdevagisanmugam I first came across preserved lemons in Dubai. I noticed that the chopped preserved lemons were used in salads, tagine dishes, served with lamb and even chopped and mixed through hummus. Preserved lemons enhance your dishes like nothing you’ve ever tasted. A preserved lemon does not make a dish sour; it accentuates the lemon flavor. Try making an Indian chicken curry and throw in half a chopped preserved lemon into it and you will understand what I am talking about . If I were to preserve about 10-12 lemons at home, I can stretch them for one year. They are
3 months ago by chefdevagisanmugam The making of the spicy Chettinad Kola Oorundai aka spicy mutton balls is labour intensive but worthwhile. Just looking at others biting or tasting them takes the tiredness out of the Chef who made them!! #chef #epicure #cheflife #indianfood #instafollowers #cheflifestyle #meatballs #chettinad #devagisanmugam #mutton #snacks #fingerfoods #mymotherskitchenpharmacy

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