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Introduction
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The Waldorf Hilton hotel in London is known for its magnificent food, history and architecture
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How come this hundred-year-old London beauty is timelessly modern? The symbol of classical elegance, the Waldorf Hilton has survived two world wars and emerged looking better than ever. I dine at its Homage Grand Salon, have high tea at the Homage Patisserie and soak in the history of this magnificent hotel located in the theatre district. Of course, the classical dishes such as the Nicoise salad, as well as some more contemporary favourites such as pan-fried fillet of sea bass, spinach and lobster mash are unerringly cooked here. The wine list is predominantly European and like the food, it is both accessible and affordable.With a reputation as solid as the Aberdeen granite and Portland stone from which it was built, the Waldorf Hilton is a living tribute to its Edwardian creators. The "Architectural Review" went so far as to call the hotel a "dignified architectural note in the improved heart of London". When I walk into the 190-foot frontage of Aberdeen granite with its sculptured Portland stone columns in French Renaissance style with a fine sculptured stone frieze my heart misses a beat. It's only at the beginning of the year that the Hilton hotels gave this 100-year-old classic a look that is distinctly elegant, yet avant-garde. Must check out the brand new Homage restaurant here. Paying tribute to the grand cafes of Europe, Homage is designed to be relaxed, glamorous and with its unique position on the Aldwych, a little theatrical. I check out two things that this hotel has always been famous for. Firstly, with theatres all around, it is not surprising the Waldorf remains to this day a favourite haunt of show business personalities. In fact, right next door at the Shaftesbury Theatre, "Far Pavilions" is running to packed houses. Our very own Kabir Bedi is acting in this four million pound production about the love story of an Indian princess and a British soldier. I sit transfixed watching this extravaganza about India and the Raj, which premiered last fortnight.
Secondly, dancing the tango in the 1920s was to become the trademark of the Waldorf, which saw the introduction of special Tango teas in the restaurant. I check out the British tradition of high tea in the Homage Patisserie, meet the charming and friendly chef Nathan Moore and bring back for you the recipe of the traditional British scone, a staple of their high tea-ritual. Eat it with clotted cream or jam. I love mine with honey...
Homage Scone
Ingredients: 1 kg flour, 175 ml milk/butter milk, 185 gm sugar, 50 gm baking powder, 250 gm butter, 125 gm sultanas (optional to soak in dessert wine) and 4 medium eggs.
Method: Place the flour, baking powder, sugar and butter in a bowl and mix to a breadcrumb consistency. Add the liquid and sultanas, mix together until the mix leaves the sides of the bowl. Bring mix out and knead together on a workbench, cover and refrigerate for half an hour. Cut into small discs with a steel cutter. Cook in a preheated oven at 180c for 10 mins. Pop out warm and enjoy!
(Rashmi Uday Singh is a food reporter, critic and author for 21 years.
Food and health are her passions. )
Dial 22462710 or e-mail gfl@rashmiudaysingh.com or mail us at Good Food Line, Metro Plus, The Hindu, Kasturi Buildings, 859/860 Anna Salai, Chennai- 600002.
RASMI UDAY SINGH
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