Casinos have always been associated with flashy locations, fancy playing rooms, alcohol, snazzy suits, beautiful dresses, and exotic locations. However, one thing seems to be an obvious absentee. What could it possibly be? Well, the obvious answer is food. Legend has it, a quick-thinking publicist called Herb McDonald started the idea of an all-you-can-eat-buffet, when a group of hungry players came into his bar in Las Vegas, in the 1940s. Professional cooking is a complicated world of its own and has always been intrinsically linked with the world of casinos. Nowadays, casino owners fight hard to make sure their casinos have excellent culinary options, as a way to draw people in. Delicious food has always been a part of the glamorous casino culture. Many of us cannot afford to go to these places, which is online casinos have become so popular! You can play games from the comfort of your own home and win. In fact, you have jackpots in rupees for Indian People. For those who are curious, here are 4 Michelin Star restaurants in casinos.
Jade Dragon Situated in the City of Dreams resort in Macau, the Jade Dragon is one of the most prolific restaurants on this list. With delicious food and lush interiors, the restaurant has made you feel as though you are dining with royalty. This imperial restaurant had received one Michelin star in the years 2015 and 2014. After that, the restaurant received 2 Michelin stars for the 3 consecutive years. Specializing in Chinese cuisine, this restaurant now holds 3 Michelin stars. The decor is gorgeous, with the restaurant being divided into five different areas, each with its own sort of color scheme, such as gold, jade, embroidery, Chinese art, etc. The restaurant mimics the look of a Chinese apothecary and even has ongoing research into Chinese Herbal Medicine . The chef aims to make the menu healthy, body preserving and natural with the help of Chinese herbal medicine recipes. The signature dish of this restaurant is the barbecued Iberico pork, roasted in a lychee wood-burning oven. The dim sums, soups and the five-course lunch are some of the other highlights of this one-of-a-kind restaurant.
Waku Ghin From Chinese cuisine, we move to Singaporean, in this famous restaurant by Tetsuya Wakada in Singapore. Located in the Marina Sands Hotel, which is also the home to a massive gaming arcade, a shopping center, and several famous restaurants, this restaurant is a delight for culinary experts. This two Michelin star restaurant has a 10-course Japanese-European menu. A fusion menu, the restaurant combines the best and freshest Australian produce, which is cooked in a French style but served up in a Japanese style. You can enter the restaurant, and choose any one of the three comfy and cushy private cocoons, each helmed by a chef. There are several tasty signature dishes, such as Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar, and Japanese Ohmi Wagyu Roll from Shiga Prefecture with Wasabi and Citrus Soy. Their speciality dessert is in the drawing-room, that offers a spectacular view of Marina Bay. Their bar serves Japanese cocktails and Sake. This place is a shrine to Japanese Cuisine, and Wakada was appointed as the first-ever Sake ambassador .
Morpheus This beautifully named restaurant is one of the best examples of Modern French Cuisine. Alain Ducasse is a superstar, who has about 31 restaurants worldwide, as well as a massive number of 20 Michelin stars. Morpheus contributes 2 to his record. This is located in the Melco-owned City of Dreams in Las Vegas. The restaurant is brilliantly constructed, with the help of water, glass and atmospheric mood lighting, which creates a stylish, classy, but intimate and quiet environment. The dishes are unique, accentuated by their perfect balance of flavor. Signature dishes include bresse hen chicken with crayfish and steamed duck foie gras. The restaurant is also known for its notable wine selection. It an iconic restaurant, expertly designed, perfectly constructed, meant to appeal to the most refined of tastes.
Three Star Vegas This famous restaurant boasts an even more famous chef, the enigmatic Joel Robuchon, who was the chef renowned for holding 32 Michelin stars, more than any other chef in the world. Though he has passed away, his legacy lives on in these three Michelin Star Restaurant. This restaurant boasts classic French Cuisine, as well as classy and stylish interiors. For a thousand dollars, you can enjoy their signature dishes of French cuisine like sea urchin flan and truffled langoustines with foie gras.
Recipe for home made turmeric powder. Can be used at home for cooking, face / face mask and other applications. Turmeric powder made from boiled and dried turmeric. Made with fresh turmeric roots.
I have always been eyeing on making my own turmeric powder and it finally happened this year. Fresh turmeric is abundantly available in January during pongal time in Tamilnadu and other southern states. Fresh turmeric needs to be cured before it can be dried and powdered. Turmeric is boiled and then dried in the sun. Boiling enables the starch in the turmeric to gelatinize and also helps in intensifying the color and in uniform distribution of color throughout the rhizome. Once completely dried, its then powdered. The process of making it at home is pretty simple. If making in bigger quantities, the dried turmeric can be sent to a flour mill to make it into a powder. Since I made a small batch, I ground the dried bits in a heavy duty Indian mixie. The aroma of homemade turmeric is so concentrated. I should also mention the colour. The orangish yellow is so vibrant and so different from store bought turmeric. I am going to take the effort to make my own turmeric from now on. Store bought turmeric is no contest in front of this one. Do try it at home to believe it. Its not difficult at all.
Turmeric மஞ்சள் is beneficial in many ways and is helpful in fighting inflammation, arthritis, weight loss, cancer, etc.. to name a few. Making turmeric powder at home is easy. Its pure and can be stored for up to 3 months without losing its aroma. If making in bulk, its better to store it in the freezer as it stays fresh for up to an year in the freezer.
Here is how to make turmeric powder at home from fresh turmeric root.
I have taken about 250 grams of raw turmeric for this recipe. Turmeric is called as Manjal மஞ்சள் in Tamil.
Remove the root stalks (the thick hairy attachments to the roots) and break the turmeric root bulbs into small pieces. Discard the stalks. Wash them well to get rid of sand. If the roots are muddy, soak them in water for 10 minutes and then thoroughly wash them. No need to peel the skin. The skin stays intact.
Curing Turmeric Turmeric needs to be cured by boiling them briefly. Curing enables uniform distribution of colour and also intesifies the color and aroma. The drying is quicker too. Just take a pressure cooker and cover the turmeric with water until all the rhizomes are completely immersed in water.
I cooked in a pressure cooker for just one whistle and allowed the pressure to settle naturally. If doing on stove top, cook the turmeric for 20 minutes and then remove from heat.
Strain the water from the cooked turmeric. At this stage your kitchen will start to smell like turmeric.
Now cut the cooked turmeric roots into quarter inch pieces.
Heads up – Your favorite knife is going to stain.
Drying Place the cut turmeric in a plate or a sheet pan and allow it to dry in the sun.
It took two days for the turmeric to dry for me. It might take longer or shorter depending on where you live. At the end of each day, bring the turmeric inside the house. The next day, keep it in sun again. The turmeric would shrink and be bone dry.
Grinding A note on mixie: This has to be done only in a heavy duty mixie else you might run the risk of breaking the blades. In doubt, please grind it in a neighbourhood flour mill. Now lets grind the dried turmeric bits. You will need a heavy duty Indian style mixie or a coffee grinder to grind them into a powder. I have a panasonic mixie and I am happy with it for grinding masalas.
Grind for a minute. Give a break for a couple of minutes and grind again for another minute. The mixie jar might get hot if ground continously. So grind giving enough breaks.
After couple of minutes the turmeric will be coarsely ground.
Sieve the turmeric to get only the fine dust. Whatever is leftover in the sieve, grind again.
The leftover bits are ground again. Repeat the process of sieving and grinding the bits as necessary.
Our labour of love is ready
I used 250 grams of fresh turmeric and ended up with 70 grams of turmeric powder.
Freshly made turmeric powder is ready. Store in an airtight container and use it for up to 3 months. It can be stored in the freezer for up to an year.
