Travel Diaries: Venice.

Ever since I ate my first pizza and learned that it was Italian, I've wanted to visit Italy. In my mind, it was a haven. I couldn't grasp the fact that Italy actually created the pizza. Also pasta, how freaking amazing is pasta? It's safe to say that pizza is my favourite food item. I can always eat pizza. Literally. Any weather, any mood, pizza is my go-to food. So you can imagine my excitement when I booked my tickets to Italy, the Mecca of pizza. This is the first of many Italy-related posts, so bear with me.



When I first arrived in Venice, I couldn't believe it was real life. The city has no cars, no roads for cars, just canals and boats. The 'taxi' ride from the airport to out hotel was on a super fancy boat and the views were unbelievable. The hotel we stayed in, The Danieli, was the same one from the movie The Tourist and it was quite surreal. I feel like you won't get the gist of anything I'm saying unless you see the pictures, the pictures of the magic that is Venice; so here goes.

NON-STOP GUSHING BEGINS IN 3... 2... 1...

Italian bacon, Serrano ham, Amalfi lemon, smoked salmon, mushrooms, scrambled eggs, the most delicious Italian pork sausage, hash brown. Who needs carbs?
- Hotel Danieli, Venice

Okay, guess I need carbs. Almond croissant, apple cake, chocolate cake, custard tart, doughnut.
- Hotel Danieli, Venice

Aperol Vino Spritz with a cheeky olive.

Buffalo mozzarella, Italian cherry tomatoes, rocket.

FIRST PIZZA IN ITALY AAAAAAAH

No, this isn't a postcard.

Seriously, guys, this is an actual place in the actual world.
- Plaza San Marcos, Venice

Oh, just a mimosa with the most goddamn incredible view ever.
- Hotel Danieli, Venice

Friends, this is a 'Bus Stop' in Venice. For real.

Aperol Spritz by the canal

SO MUCH CANDY. MUCH SWEET. OMG.

Quite simply, the best pistachio gelato I've ever tasted, ever.
- Gelato Artigionale, Venice

SO. MUCH. SEAFOOD.
*blinks eyes*

Again. These are real boats, this water is real as well, so is that sky

LAST NIGHT IN VENICE. ARE YOU WITH ME? ARE YOU SEEING THIS MAGIC?

Just one of my favourite snacks; rye bread, mixed leaves, smoked salmon, lemon, cream cheese
- Hotel Danieli, Venice

V For Vendetta, amirite?

NO FILTER. NO. GODDAMN. FILTER.

I can't even... I give up.

Sigh.

If this doesn't make you want to visit Venice, I don't know what will. I'm sorry all I've basically done is flip out over how beautiful everything is but GUYS LOOK AT THAT WATER - okay I'll stop.

Hope you enjoyed this LONG overdue post. Let me know your thoughts/comments below or on my Twitter or follow me on Snapchat @bingster22

xoxo
D

The Brookie Story.

It's that time of the year again, Masterchef fever is upon me and my head is buzzing with new ideas and inspiration. There is just so much to learn from Masterchef Australia. Even when I was at Le Cordon Bleu last year, completing my Grand Diplome, I came home everyday, to my tiny studio apartment in London and watched Masterchef Australia. 


As a cook, there is just so much to learn. So much creativity, so much inspiration and I'm not going to lie, I get teary eyed REALLY often. Whenever I feel like I'm being lazy or in a rut, I just switch on an episode of Masterchef and I feel like it's been a useful 60 mins. Seeing Reynold from last year set a Pressure Test this year just makes me feel more confident about achieving my goals.

Any who, enough of my gushing, I'm just writing this post to tell you that I made Harry's Brookies from Nigella's Midnight Feast Challenge last week cause I just couldn't get them out of my head. Also, I don't know whether it's just this year, but I discovered that most of the recipes are up on http://tenplay.com.au/channel-ten/masterchef/recipes/all-recipes


I was just SO SO SO excited to discover this and I checked out the recipe and made Brookies immediately after I was done watching the episode. Also since so many of you reciprocated my excitement, I thought this post was in order :)

Brookies : pre-oven

Okay, so I though I'd tell you a few things they don't tell you in the recipe and hopefully they'll help achieve the desired results!

- Use the best quality chocolate cause the chocolate is the predominant flavour and if you use rubbish chocolate, your Brookies are going to taste rubbish.

- Cook the Brookies in the oven for EXACTLY 15 minutes if you're doing them the same size I did because if you leave them in even a little bit longer, they'll just turn into hard biscuits with no gooey, brownie-like centre.

- It's also really important to note that they harden considerably as they cool so DON'T think that they're under cooked if they look slightly runny in the oven and leave them in for longer.

TA DA YOUGAIZ!

Alright, so that's the end of my sermon, I know a lot of you (like me) wanted to make these at home after watching the episode so I thought why not make your lives just a tad easier!

Here's the link to Harry's recipe : http://tenplay.com.au/channel-ten/masterchef/recipes/dark-chocolate-brookies
Hope this was slightly helpful!

(Also guys, how proud are you of the fact that I've post TWO blog posts so close to each other? Hopefully, I can keep this streak going ;)

Happy Baking!

xoxo
D

Fresh.

So how are you guys holding up? Is the heat getting to you? I can empathize, I've pretty much had two really severe heat strokes and constant headaches since May began. But enough about my whining, this post is about the current diet I'm following which is includes not eating carbs after 7 pm. With a really hectic work schedule, it's the only diet I don't find restricting and hard to follow. Plus, it shows pretty rapid results. In a country like India where full fledged meals are cooked at our homes everyday, it's tough to follow your diet and almost impossible if you can't cook.

Indian meals are extremely carb-centric and if you, like me, don't have great will power, it's really hard to enjoy a chicken curry, without chapati or rice. Because cooking is my profession, I find it relatively simple to fix up my own meals at night but I still find it a lot tougher than I did when I lived in London, cause the ingredients were so much more easily available.

Anyway, I'm here to provide you with a few zero-carb recipes, the ingredients for which are easily available these days, for light and healthy dinners.



1. SUPER EASY CALABRESE.

Okay guys, this salad is incredibly simple. The flavour combinations of this classic salad are so good, that it tastes really complex but it's super super simple to put together. The traditional salad doesn't have rocket, but I add it for the peppery zing it adds to the dish.

Ingredients
- Tomatoes, sliced
- Rocket leaves, picked
- Mozzarella
- Extra virgin olive oil, to drizzle
- Basil leaves
- Balsamic vinegar
- Fresh pepper
- Sea salt


Method
Put the balsamic vinegar in a saucepan and reduce it on the stove until it is a syrupy consistency and keep aside. Tear up the mozzarela into bite sized pieces and dress in olive oil, salt and pepper. Dress the rocket leaves in olive oil, salt and pepper. All that's left now is to plate the salad. How I do it is rocket leaves at the bottom, sliced tomatoes over them, mozzarella and then basil leaves. Drizzle the reduced balsamic over the salad and ultimately season with salt, pepper & a drizzle of olive oil.

2. OTTOLENGHI INSPIRED PUMPKIN SALAD WITH CHILLI YOGHURT & CORIANDER OIL.

This is one of my favourite salads. It's warm, it's moreish, it's creamy and it's downright delicious.

Ingredients
- Pumpkin, sliced
-Greek yoghurt or hung curd
- Ground cumin
- Ground cinnamon
- Dried chili flakes
- Garlic
- Olive oil
- Coriander

Method
Slice the pumpkin into comfortable wedges, marinate them with the ground cumin, cinnamon and olive oil and roast in an oven at 190 degrees for about 40 minutes or until the outside is crisp and the inside is soft and creamy. Mince the garlic and and mix into the yoghurt with the dried chili to form a nice creamy dressing. In a pestle and mortar, pound the corriander, garlic and salt with some olive oil to form a kind of pesto. Once the pumpkin is done, plate by spooning over the chili yoghurt and drizzling some of the coriander over all the slices. Perfection.

3. KALE & GOAN CHORIZO SALAD.

I can literally have eggs with anything, they're so bloody versatile. This salad right here, is proof.

Ingredients
- Kale, picked
- Goan chorizo
- Greek yoghurt or hung curd
- Olive oil
- Red wine vinegar
- Egg

Method
Dress in picked kale in olive oil and vinegar. Whip the hung curd to form a smooth consistency. Sautee the sausage WITHOUT the covering in a pan until it renders some of the oil. Make a soft boiled egg in boiling water with a dash of vinegar for about 4 minutes. In a bowl, place the dressed kale, place the bits of goan sausage around the bowl, place the soft boiled egg in the middle and cut in half so the yolk oozes and helps dress the salad. Spoon over some whipped yoghurt on top, season.

4. SPINACH, BEANS & GOAN CHORIZO SALAD.
I like this salad cause it's no-nonsense, punchy and full of protein. It's also incredibly filling.

- 3 different kinds of beans, soaked & cooked. I used rajma, white chana & chowli.
- Coriander
- Lime
- Olive oil
- Spinach
- Goan Chorizo
- Salt & Pepper

Method
Dress the beans in olive oil, lime juice, salt and pepper and chopped coriander. Render the oils of the Goan chorizo and add that into the mix. Toss together until you can see the beans have a reddish hue due to the chorizo oil. Tear spinach leaves and place at the bottom of a bowl. Place the bean & chorizo mixture on top so that the spinach wilts slightly with the warmth of the bean mixture.

5. POSH APPLE & STILTON SALAD.

Okay so blue cheese isn't exactly cheap but sometime's you need something delicate and French so why not! This salad has so many different textures and flavours and I love it!

Ingredients
- Apple
- Blue Cheese
- Honey
- Walnuts
- Basil
- Pepper

Method
There's no real method to this you guys, just slice the apples, drizzle over some honey, crumble over the blue cheese, toast the walnuts slightly and pick the basil leaves, crack some pepper and you've got yourself a party in your mouth!

6. POACHED EGG, PARMESAN, SLOW ROASTED TOMATO, KALE & WILD ARUGULA SALAD.

This salad is slightly more complicated than the ones before and a little time consuming but the slow roasted tomatoes taste so good and the oozy poached egg yolk forms the dressing for the salad.


Ingredients
- Egg
- Kale
- Garlic
- Thyme
- Tomatoes
- Olive Oil
- Wild Arugula
- Parmesan
- Salt
- Pepper

Method
Cut the tomatoes in half and lay on a baking tray. Drizzle with olive oil, and place a sprig of thyme and a slice of garlic on each tomato. Drizzle with olive oil and sprinkle with salt and paper. Roast in the oven at around 150 degrees for about an hour. Once they're done, their flavour will have intensified and they'll be dark and squidgy. Next, poach the egg. Boil water in a saucepan with a dash of vinegar. Form a whirlpool with a spoon and break the egg in the whirlpool. Reduce the heat a little. Let the egg cook for around a minute and then take it out. Dress the kale in olive oil, salt and pepper and place on the bottom of the bowl. Place the little halves of tomato and then the poached egg in the centre. Grate Parmesan over the hot egg and the rest of the salad. Place some wild arugula on top for pepperyness. Break the egg before eating this salad so that the yolk dresses the leaves beautifully.

Yep! That's 6 super easy, low carb and healthy recipes for you to try out. I really enjoy them and I hope you do too. Meanwhile, wish me luck on my diet and hopefully it will inspire me to work on more recipes that are quick and easy for young people and also that can be made out of ingredients found commonly in Indian households.

Hope you liked this post and let me know if you have any questions or comments.

Staaaaay Hungry!

xoxo
D

Fin.

This post is titled what it is because I was supposed to have this post written and edited by December 2015. Clearly I suck at not procrastinating. Clearly I don't deserve readers whose views I count on so much but still am unable to deliver to, on time. Is it too late now to say sorry? (Totally obsessed with the Biebs currently by the way).

I've done a lot of things since December, in my defence. I moved out of a country and moved back home. I became a certified chef, I turned 22 - a lot of things have happened.

Leaving London was really really hard and I'm opening a gate now, to tell you about my graduation from Le Cordon Bleu so if I get a little too nostalgic or sentimental, you're going to have to deal with it.

December in London was beautiful, mulled wine, Winter Wonderland, hot chocolate and fur coats. My parents came for my graduation and I had the best time taking them to my favourite places in London.

Finally certified; Grand Diplome, Le Cordon Bleu.

Churros,
- Winter Wonderland '15

Smoked salmon, cream cheese, clementine juice
- Pret

Chilli Tonkutsu Ramen
- Shoryu Ramen

Parents
- House Manjrekar

S O U T H B A N K
- London '15

Also, one of my favourite bits, lunch at Jamie Oliver's Fifteen. Best.

Smoked mackeral, picalilli, pickled veg
- Fifteen

Best Caesar salad I've ever had.
-Fifteen

Sunday roast. Yorkie and all.
- Fifteen

Fruit
- Borough Market

Veg
 - Borough Market

Fish
- Borough Market

Cheese
- Borough Market

So that's what I've been up to since December. Turns out, 9 grueling months is just the beginning of things to come, of hard work to do, of goals to achieve.

See you soon, I promise.

Until then, goodbye from an older, wiser, certified me ;)

xoxo
D

The Corruption of Food.

Food is the controlling force in my life. A passion, an obsession; and it is because it means so much to me that this current corruption of food as I'd like to call it, angers me. Like most things in India, when something gains momentum, everyone wants to do it. Everyone wants to be a part of it whether they're good at it for not. Clear examples are cricket and Bollywood but unfortunately, it's a lot tougher to get into either of those professions. It requires a million hours of hard work and infinite dedication and then, only if you have something extraordinary in you, you become something special.

The food industry in India, with particular reference to Mumbai has gained so much publicity over the last couple of years. Let me clarify, I'm not talking about chefs and restaurateurs who have their own restaurants and work hard at them everyday, I admire them. Really. I'm talking about the new crop of 'food people'. Social media is great and it's safe to say that I'm addicted to it but it really does, in this case, have its setbacks. It all started when the internet allowed anyone to write anything for everyone to read. Some benefited from this, their talent was recognized and they found themselves new careers that they loved. Others, regrettably wrote mediocre stuff and still thought they were good enough at it that they should make it their full time job. What right do I have to criticize these amateur go-getters? Well, it's the interenet and I can say whatever the hell I want. Seriously though, I grew up watching stalwarts like Jamie Oliver, Gary Mehigan, George Calombaris and Matt Preston excel the way they do in their respective fields and their gift left me awestruck. The Masterchef Australia Challenge in which the contestants had to cook a dish based entirely on Matt Preston's review of it taught me just how good the man was at his job as a food critic.

Coming to that term now,"food critic". It still means something to the few purists left in the world. To a budding chef like me weeks away from graduating from Le Cordon Bleu, it means consistency, sound knowledge and sublime writing skills. Now answer me this, do you see any of the above attributes in the 'foodies' you follow on Twitter with over 10k followers? If you do, I'd like you to introduce me to them. Getting the chef label is easier than getting the food writer label, by easier I mean it's less confusing. You train to be a chef, you work at restaurants, you're a chef professionally. Whether a good or bad one, doesn't matter, it's still your profession. Food writers or food critics do not have their work so easily cut out for them. The only way they can establish themselves is by letting their readers do it for them. A self proclaimed food critic is a fraud.


Another thing that annoys me beyond imagination is that somehow, on my Twitter timeline, the words food blogger have become synonymous with the words food critic. Let me lay it out for you, if you write a blog about food, your're doing it cause you like doing it, no one's stopping you. But the day you call yourself a food critic based on this blog without any validation from your audience, you're heading down the wrong path. The interchangeable nature of these two professions reached a horrifying peak when I switched on my television and saw these bloggers, most of whom I've met and not been entirely convinced by  their food knowledge, appear as food critics on Masterchef India! I just couldn't believe it. A franchise which has people like Matt Preston at its helm was now comparing inexperienced ramblers of food to the great food critics of the world.

Still not sold? Read a food column by Nigel Slater in The Observer and then read through one of those 'top food blogs in Mumbai' by one of the 'foodies' you follow and tell me which one you like better. If you say the latter, we really have nothing more to say to one another.

The food blogging scene in Mumbai has become classically Indian, one of give and take. You tweet good things about our Winter Menu and we'll give you free food and a little social media exposure. This is fine since both parties are getting what they want and are surprisingly satisfied but we're losing the main plot here, the thing that started it all, the food. SO many restaurants are getting away with serving below average food because the "critics" that come to taste their food are only there to praise it and more importantly, tweet about it.

Associations, one in particular, have made the love of food into a lean, mean, profit-making machine. They have the word food in their name but publicity and propaganda is where their real talents lie. Bad puns, old school SMS language and vile photography skills is what their social media feed is full of. I'm not saying what they're doing is criminal, I'm just saying they're doing it under the false pretext of loving food and sharing the love for it together.

Loving food isn't greed. Loving food is tasting, thinking and pondering over a meal discussing what you love and hate about it. Thinking about the flavours and ingredients and whether they fit or don't. Food is art. Like any artist, you need that passion in you. That passion which causes you to get seriously upset when you pay good money for a bad meal. It absolutely doesn't involve getting dressed, eating free food, telling the chefs you love it cause they expect that in return for all the free food and the middle men, the associations who 'hooked you up' with this opportunity. It's sick. It's repulsive. I've been to these events a few times as the glamour of posing as a food critic was enigmatic. But like all alluring things, when you get closer, you see it for what it really is, in this case, a business, a profit machine. No passion, no sincerity, just a laugh, some substandard food, and fake compliments.

I've been wanting to write about this for a while but thought about just letting it go and not let it affect me but then I see 5 star hotel franchises call self proclaimed food critics to judge chefs and I find it plain ridiculous and quite frankly, insulting. The annoyance grows when you're literally training to become a chef and these incidents get more irksome because it's like an attack against your people; the chefs. The ones who got into this whole shindig to do what they loved - cook good food. And here come these under-qualified writers who talk to them about their food without sharing even half the knowledge and passion, it's abysmal.

Lastly, all I want to say is, don't get enamored by the glamour of it all, it isn't real. Chef's who put it all on the line to give you a piece of them on a plate, that's real.

xoxo
D

Eating My Way Through Bombay.

Sick Devika, sick. Your last post was in August. It's October now. Let's not even get into the whole Cake Challenge debacle. Remember that? When you promised your readers, no matter how few, that your next post would be up soon and (wait for it) have lots of cake? What happened? Where the hell have you been? Where's the discipline? Where's the commitment? What have you become?

SORRY.

Yes I do remember The Cake Challenge because it's still kind of on. The victims I lured in have also started asking questions. They've eaten a tonne of cake, to what end? Can I please just have an extension? Can I fill you in on what I've been up to instead? So maybe, MAYBE you'll be a bit more understanding? I finished my second term at culinary school in September and went back home after 6 months for a twenty-day break. Twenty days of waking up at noon, getting a up of chai handed to me, wearing freshly laundered clothes without having to launder them myself and basically melting in the unholy Bombay heat. I'm quite anal when it comes to making plans and I need to have lists. Lists make me feel under control. Lists calm me down. HENCE, coming to the title of this post; I made a list of places I wanted to go to in Bombay, old haunts and new arrivals that I'd heard so much about. Of course I have pictures, how can you even ask?

Let's begin, shall we?



MADRAS CAFE.

Of course I've been here before. I dream about this Upma Podi every morning cause it's just that good. A better upma, you'll never eat.

 HAKKASAN

I was lucky enough to be at home for my mother's birthday which we celebrated at Hakkasan. Incredible meal. All these dishes were outstanding, try them and you'll know what I mean. I'd pick Hakkasan over an Asian restaurant at a 5 star hotel every time.

Golden fried soft shell crab, flaked almonds, curry leaves. GAH.

Hakka braised pork belly with supreme soya sauce.
Perfectly cooked pork, gnarly, sticky sauce, candied kumquats.

Steamed Indian Salmon with a homemade chilli sauce. You can tell by how beautifully flaky it is JUST how well it's cooked.

SODABOTTLEOPENERWALA

The quirky new take on Bombay's old school Irani cafes, a lot of items on this table were a hit and a miss but the hits were out of the park. Went to far with the sports analogy didn't I? Have the Salli Mutton, the Berry Pulao & the Falooda, I vouch for them.

Four people, infinite food.

Falooda with real saffron strands dude!

THE FATTY BAO

I'd heard so much about this place that I had to go see what the fuss was about, and let me tell you, I wasn't highly impressed. Most of the food ordered was highly average, a few things however, stood out. What were they you ask? Why I've taken pictures of just them!

BBQ pork belly, green apple kimchi, hoisin sauce, sesame oil & scallions. Couldn't really fault it.

Tempura sea bass with curry mayo and pickled Chinese cabbage.
Hey, at least their baos are good!

PRAKASH

If you don't live around Shivaji Park and don't have any Marathi friends, you'll probably not have heard of this place. Completely old school, no frills, authentic & cheap. They don't even have paper napkins! You have to share tables with strangers, take a Marathi person along to engage with your waiter and try and catch him before he swoops past. You haven't lived in Bombay till you've eaten Misal from Prakash and in my case, Sabudana Vada as well.

Misal

Sabudana Vada with the best peanut chutney.

 THE BOMBAY CANTEEN

After the amount I'd heard about how good this place was, I just had to try it out. Trust me, it wasn't easy. I tried making reservations a few times but always struck out. Finally on an afternoon most unexpected, my friend and I walked in and were seated almost immediately and how glad I was that I didn't give up. Excellent menu, great food and kicking vibe. Go here.

Excuse the gross picture but I had to put it up cause these pulled pork tacos in a thepla were the bomb.

Mandeli fry, tamatar chutney. Best.

Cheese stuffed grilled Bhavnagari chillies. So hot, so delicious.

"My Uncle's Coconut Mutton Curry" with lotus root, lemongrass & fried onion masala. Lots of good, tender pieces of mutton make this curry even more appealing.

Coffee Rasgulla with salted caramel ice cream and peanut chikki. I love it when desserts are creative and interesting and  when the flavour combinations work out! 

Okay? Convinced? THIS has been the reason behind my disgusting delay and petulant procrastination. Forgive me this time? You always do :)

Now that I'm back to the grind, maybe my discipline will act up again, maybe not. Either way, I will surely be back with what I promised, cake and even more deliciousness.

Until then, hope you enjoy this post!

xoxo
D

Rogue.

Have you ever done it? Abandoned what you're supposed to and do what you want to do? Just for a day? The idea has always seemed so romantic to me. They always do it in the movies with some super exhilarating song in the background, signifying the shackles they've broken. Okay, so I wasn't that much of a maverick. I didn't quit my job and decide to move to a different country or anything because I love what I do! Sometimes though, sometimes, it all gets to much. People get intolerable and work gets monotonous; no matter how much you love it. At this point, I think, you owe it to yourself, you owe yourself one day and that's just what I did. I cut one class (relax, parents) and decided to roam around London by myself, doing what I wanted, eating what I wanted and buying what I wanted. I even had my own 'Devika Goes Rogue' playlist starting with 'Turn Down for What' as I dramatically changed out of my chef whites, into my Muggle clothes and walked out into the streets of London.

Every Escape Day needs comfort food and I had mine (sorry My Fitness Pal, you're not going to be happy about this- but my stomach sure was!)

SHAKE SHACK
Shroom Burger, Crinkle cut fries

I can't even imagine the calories I'd have to log in for that meal and I don't want to! Today was my cheat day, it's allowed.

As if that meal wasn't enough, I decided to have some gelato cause, why the hell not? It was magical, one of the best gelatos I've tasted. The next time, I'm going to try pistachio - and I'll let you know how it is.

VENCHI
Cremino: Alternate layers of fresh gianduja chocolate and hazelnuts.

After this, with that feeling you get when you've eaten too much of a good thing; at the point of explosion but happy, I walked over to Oxford Street for some retail therapy.

Since I'm not a fashion blogger and don't know how to make clothes look good in photographs, I'll tell you what I got myself; a pretty duvet cover with sequined butterflies in the corner, an oversized Hogwarts tee cause, necessity and 2 new pairs of glasses cause I'm obsessed and can never have too many. I was quite pleased with loot and how much I'd walked to acquire it. Maybe I'd burned at least a spoonful of that gelato.

Trust London to literally rain on my parade at the end and so I made the journey home, marvelling at how pretty the city looks even when it's grey and gloomy <3

RAINY LONDON
I took this picture a few weeks ago just to show you how pretty rain in London is <3

Now I'm home, showered and all ready for the rest of the week. I may even be bored of myself (no wait, that can never happen :P)

I also need to tell you guys about some 'fieldwork' I'm doing for my next few posts. The word is in inverted commas cause you're going to be like," Oh, how hard she works for her blog" extremely sarcastically when I tell you what it is. It's called TheCakeChallenge so gather from that what you will ;)

For those of you who follow me on Instagram and Twitter will already know what it's all about. I'll explain the rules, the crazy individuals I lured into doing this challenge with me and post loads of CAKE in the next post so do not miss it!

As always, let me know your thoughts in the comments below :)

Hope you enjoyed reading this,

xoxo
D