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Dear Friends,
After a very short winter, a hot summer is here upon us! Bask in the atmosphere of spring ushered in by the colourful festival of Holi. In this issue of RRO newsletter, we asked our celebrity customers to share their favourite recipes with our readers. In short we tried to steal some tips on how to look as gorgeous as they always do.
On the subject of wellness, we will also give some suggestions from our RRO Nutritionists on what are the right foods to order when eating out. Also there is an interesting article on the benefits of nuts in our health section.
In this issue, read all about the various events happening in the RRO family.
Find Filippo Berio Olive oil now on the world wide web! Learn about exciting recipes through the following link on facebook: “Berio Recipes”
We always value your suggestions, tips and your feedback on our products; so please let us know what is in your mind about RRO. Call +91 (022) 66399000 or email us at

Eat Smart…Live Smart!

Farhat Navlakhi Saxena
Chief Executive Officer

Farhat Saxena
Chief Executive Officer
Who: Famous producer, Karan is heading Dharma Productions from more than 15 years. He has produced some of the biggest Indian hits of all times and has worked with the most loved Indian actors and actresses. Karan loves to spend time with his celebrity family and friends and of course enjoys good food and new dishes.

Why this recipe: Karan says: "This is a real comfy food, warm, tasty, reassuring. It is packed with vitamins and poor in fat, so it is the ideal break between festive overly rich dishes.”


•   6 Tbsp Filippo Berio Extra Virgin Olive Oil
1 large onion, chopped
1 large carrot, sliced
2 sticks celery, sliced
2 cloves garlic, chopped halved and sliced, 150g cabbage, shredded, 1 (400g) can beans drained
400g finely chopped tomatoes, 150ml red wine (optional), 600ml vegetable stock
1 Tbsp fresh chopped thyme or 1 tsp dried, 75g bread loaf (sliced & grilled)
To serve: 4 slices bread loaf (sliced & grilled), Filippo Berio Extra Virgin Olive Oil, flat leaf parsley to garnish
Heat the oil in a large pan, add the onion, carrot, celery, garlic and sauté for 5 mins until soft and pale golden.
Add the cucumber and cabbage, fry for 2 mins. Add the beans, tomatoes, wine, stock and thyme; bring to boil.
Cover and simmer for 15-20 mins or until all the vegetables are tender.
Remove the pan from heat. Stir the crumbled bread into the soup, soak for 10 mins, to thicken the dish. Season to taste, gently reheat until piping hot.
To serve, place a slice of bread on the base of four soup plates & drizzle over plenty of oil. Ladle the stew on top. Finish with another drizzle of oil.






Who: Wife of a successful lawyer, daughter-in-law of Mr. Ram Jethmalani, mother of 3, designer, writer and much much more.

Why this recipe: “This dish is simple, delicious and appeals to the entire family... Cooking it and eating it together is a homely feast for us!”


•   350g Barilla Penne,
350g finely chopped tomato,
2 cloves garlic, ¼ tsp chilli flakes,
chopped parsley to taste, Barilla Arrabbiata sauce
Filippo Berio Extra Virgin Olive Oil to taste, 30g grated Parmesan cheese
In a large pan, brown the garlic with extra virgin olive oil, add finely chopped tomato and cook for 10-15 minutes, stirring from time to time. At the end, add chilli flakes.
  Cook Penne in salted boiling water, following instructions given on pack. Drain the pasta and sauté in the pan with Arrabbiata sauce. Garnish the dish with the chopped parsley and grated Parmesan cheese. Serve hot.





Who: Since his memorable supporting role performance in Tezaab with Anil Kapoor and Madhuri Dixit in the lead, Chunky has worked on more than 55 films. More recently, he has achieved immense fame in Bangladeshi cinema. Chunky in 1998 got married to Bhavna and they now together run a health food restaurant in the city. They have 2 daughters.

Why this recipe: “Pizza is our ultimate soul food: it boosts our mood and makes our kids happy. Besides this recipe is super-healthy, so we can easily include it in our diet!”


•   100g each white and whole-wheat flour, 1 tsp easy-blend dried yeast, 125ml warm water
For the Topping: 200g Barilla Napoletana Sauce, bell peppers (green, yellow, red) ½ each sliced
Few cherry tomatoes, halved, 25g Mozzarella, torn into pieces, 8 black olives
Roughly chopped, 1 Tbsp Filippo Berio Extra Virgin Olive Oil, 2 Tbsp dried oregano
Mix the flours and the yeast with a pinch of salt in a food processor fitted with a dough blade.
  Pour in the water and mix to a soft dough, then work for 1 min. Set the dough aside to rise for 20 mins.
  Remove the dough and roll out on a lightly floured surface to a round about 30 cm across. Lift onto an oiled baking sheet.
  Spread pizza sauce over the dough to within 2cm of the edges. Arrange the cherry tomatoes and peppers over the top, then scatter with Mozzarella.
  Add olives, drizzle with Olive Oil and put in the oven (pre-heated to 240ºC or the highest setting.) Bake the pizza for 10-12 mins until crisp and golden around the edges. Sprinkle oregano to serve.





Who: After studies in Europe and India and working with famous designers, from 2007, Nachiket Barve has his own label which represents luxury in a contemporary, fresh and innovative way. Curious and experimental person in life as much as in business, Nachiket loves trying exotic dishes and unusual combinations.

Why this recipe:“During one of my trips to Italy, I woke up strangely feeling lazy and in a bad mood and I decided to indulge at lunch. I was intrigued with this dish and I ordered it... it was so delicious that it changed my day! Since then this recipe is capable to boost my mood, perfect remedy for getting over any worries, problem at work or simply one of those days…”


•   Barilla Lasagne sheets, 500g mixed mushrooms, 450g Garlic Boursin Cheese,
grated Parmesan cheese to taste, ½ glass white wine (optional),
30g butter, chopped parsley to taste,
Filippo Berio Extra Virgin Olive Oil to taste, 1 clove garlic, salt & pepper to taste
For the Béchamel sauce: 1 litre milk, 100g butter, 4 Tbsp flour, salt & nutmeg to taste
In a pot, put the mushrooms cut into small cubes, adding some white wine. Cook on low heat for approximately 15 min.
  Brown the garlic clove in Filippo Berio olive oil in a large pan. Add the mushrooms and sauté them on a high heat for some minutes, adding salt and pepper. Remove from heat, add butter and chopped parsley.
  To prepare the Béchamel sauce, melt the butter in a pan, add the flour; stir until the flour lightly browns. Add the boiled milk, still hot, salt; stir until the sauce becomes dense. Add the grated nutmeg and remove from flame.
  In a buttered baking pan, spread 2 Tbsp of Béchamel sauce on bottom. Layer Barilla lasagne (slightly overlapping the sheets), Béchamel sauce, mushrooms, Garlic Boursin cheese and Parmesan cheese.
  Form 3 layers this way; terminate with mushrooms, Béchamel sauce and cheeses. Bake in oven at 180°C for 30 min.






The word "nut" can be very confusing. Almonds and walnuts are edible kernels surrounded by hard shells, peanuts are actually legumes & pine nuts are seeds!
Nuts can be part of a healthy diet when consumed in moderation despite being high in fat. They are not only flavourful but are also loaded with nutrients.

  • All nuts contain antioxidants, that help in decreasing free radical formation in the body thereby preventing cancer and cardiovascular disease
    Nuts are also the best plant sources for protein
  • Nuts have the "right kind" of fat, mostly Mono Unsaturated and Poly Unsaturated (exceptions being coconut and palm kernel). These fats do not appear to increase blood cholesterol level if consumed in moderation
  • Hazelnuts are high in the amino acid tryptophan which encourages the brain to produce serotonin, which makes us feel relaxed and sleepy
  • Pistachios are rich in magnesium, which helps to relax muscles
  • Peanuts are high in protein, Mono Unsaturated Fatty acid (MUFA), vitamin E, iron, copper, magnesium, zinc and selenium vital for overall good health. MUFA helps to lower LDL cholesterol, thus decreasing risk of heart disease
  • Next time you are hungry, opt for moderate amounts of nutrient dense nuts.
    Good health always!

Charmaine D'Souza
Corporate Nutritionist

Health Tips
  • Instead of butter or mayonnaise, use skim milk paneer, hung curd spread, chutney (mint-coriander) for sandwiches. Prepare hung curd dips using mustard oil / Extra virgin olive oil.
  • Skipping meals can lead to out-of-control hunger, often resulting in overeating. Small healthy snacks between meals can help curb hunger.
  • Snack healthy with salads, whole fruits, unsalted nuts, dry fruits like dates, puffed rice, homemade popcorn, lean meats and whole grain foods.
  • Unsweetened curd mixed with fruit or muesli can satisfy hunger and can be consumed as a power snack
  • Keep yourself hydrated during the summer season by choosing fruits and vegetables with high water content (such as watermelon, cucumber, muskmelon)
  • Opt for coconut water, kokum juice, rose milkshake, natural thandai instead of carbonated beverages to quench your thirst