Tunday, Any given Day !!!!

We often made Kebabs at home, these did not necessarily pop out of out backyard tandoor but rather came fried out of my moms decade old frying pan. Meat patties were flavored with spices before frying them carefully to retain their softness so that one needn’t use their teeth to eat them. My mom turned these out occasionally and especially during parties held at our place. I helped her out in most occasions and thereby know the whole process by heart, but me helping out was more for the promise of the first kebab landing in my tummy than helping mummy. My mom kept a very strict account of all the kebabs made and gave me permission to finish any leftovers, much to my mum’s delight and my plight there were never any leftovers. Move forward to 2003 when I came to Bangalore and started college, I was staying with my aunt and she too once a year produced the same kebabs to be sold at the yearly Durga Puja celebrations. The best part was that she ensured every helping hand got quite well rewarded. Sadly my aunt relocated to Calcutta last December and there would be no kebabs on offer (my single room does not even have a kitchen).

 

And then just by chance I stumbled upon “Tunday Kebabi”. Passing by my ever food sensing radars locked on a smell that had been familiar right from childhood and within an ETA of a few seconds almost as if drawn by the fragrance I landed in front of a shop selling kebabs just the way I knew it. A large frying pan and a man next to it expertly making small patties and frying them up to be served piping hot it was as if I rediscovered home again. The place is located in Koramangala 5^th block (the JNC lane) above “Lazeez”. Food is made at the entrance especially the kebabs a evil way to draw people full to the brim to come and have a sample at least. There were mutton and chicken dishes but they were for another day to sample. The place was full so I was asked if I wanted to get the food packed. Yes I did want to pack them up but then I wanted to sample them too. My answer, “yahin pe khana hain” attracted stares. I proceeded to find a seat for myself in that jam-packed hall, and unable to do so sat on a lone gas cylinder and ordered. I packed 2 plates of the “Tunday Kebabs” along with rotis and sampled a plate there. Food arrived, I started eating, more or less unmindful of the pairs of eyes still on me. A few lecherous, mostly curious, and some disapproving. Once the Tundes finished, I happened to look around the place and noticed the owner had pictures of him and several Bollywood stars placed all around the eating area, there was one with “Priyanka Gandhi” too.

I came back again the next day along with a friend of mine and this time we even ordered some chicken. The roasted chicken was supposed to be the way it is but a tag bit dry for my taste. We shared some more “Tunde’s” and split a “Firni” for desert. The meal cost us 300 bucks which going by the quantity and quality of the food was quite a good deal.

I came back home and for the first time in 24 years of my life tried doing some research on the type of kebabs my aunt and mum made. Result a rich Lucknowi nobleman once lost all his teeth, yet couldn’t give up his love for kababs. So he ordered his One handed master chef to whip up a kabab that he could eat without missing his teeth, meaning, the kabab had to just melt in his mouth. So successful was the experiment that the recipe lived on, predictably called Tunde Kabab. My grandfather had spent quite some time as an IAS officer in Lucknow and going by his passion for Kebabs my grand mom must have picked up the recipe for this tasty easy to make kebabs and passed it on to my mom and aunt.

Damm !! after all the years of thinking the famed kebab cooked at home was invented by my mom/ aunt I need to take a re look at it and sink in the feeling that it was actually a creation of a “One handed Bawarchi” working for a “Toothless Owner”. I am suddenly hungry all over again.

Bone Marrow Omelette’s in the Temple City

Crab fry, Rabbit Roast, Pigeon Fry and the Bone marrow omelette’s. If you are in Madurai its time you took a leaf of faith from sampling the same old boring stuff and be a bit adventurous. The place “Amma Mess” is a small cramped mess serving out these culinary delights from its small kitchen. Not very surprising is the fact like most Mess’s in the earlier days the menu has been fixed and certified by the women, the owners mother started it and has passed the traits to her son’s wife, the quality however remains the same.

A look at the menu shall suggest that this place is not for the regular routine food but rather the delicacies which one would not have every day, moreover every item listed on the menu were non vegetarian. The very first look on the menu shall attract your attention to the “Bone Marrow Omelet”, as unique the name sounds so it the taste of it. Soft Bone Marrow is taken out from the bones of Goat Meat and along with the pancreas it is used to make a gravy to which eggs are added. Surprisingly even if the process suggests that the omelet might come out stinking of raw meat it doesn’t due to the liberal usage of garam masala and ginger garlic paste along with pepper. A bite into the omelet and is melts into your mouth. Other than the “Bone Marrow” there is also the “Fish” and “Chicken” omelette’s but then they are not very out of the ordinary.

The ayirai’ fish gravy was said to be legendary and a dish recommended by Kamal Hassan but we choose to order the “Rabbit Roast” along with some Chicken. There wernt any Crabs or Prawns available as we were a bit late getting into the place. The Rabbit however blew away any desire of either crab or prawns. Thought it says “Rabbit Roast” the meat comes along with a thick black gravy along with heaps of oil, the meat itself is a strong and with a different flavour. It’s not soft and succulent however as like lamb or goat but it is the flavour of the of the meat which adds to the taste. Do o remember to order a plate each as meats of most game animals are quite small in portions. We tried mutton next, the Chukka is a dry dish thought the spices and the masala overpower the taste of the meat.

The place is open from 12 to 4 and then again from 6 to 10. Other than the usual menu Amma Mess also serves up interesting “Tiffin” items such as the “Prawns” dosa, and “Ayirai” fish dosa.

So the next time you are in Madurai try re kindling your taste buds with a vist to “Amma Mess”.

PS – For the sweltering heat the place does have an AC, but its only AC from 6 to 10 time when the heat normally cools down.

The Land of Milk and Ghee

I was going to Amritsar and my visit was supposed to be filled with experiences of original “Tandoori Chicken”, Murgh Makhni (Butter Chicken), Mutton Qurma and Amritsari Fish. But then all I did have were piping hot butter laden Kulche’s, slow cooked and again very buttery Daal Makhni, puri-alu and gur-halwa, pakoris, kachauris, jalebis, phirni, kulfi, ma-ki-dal and of course Lassi. In much contrast to most of our views that the city is full of joints serving Tandoori Chicken and Amritsari Fish, vegetarian food is what dominates over here. A little walk around the Golden Temple and one shall finds dhabas catering only vegetarian food. What shall also surprise on is the fact that every second shop selling food in the city makes Jalebis. The city is after all the land of milk and ghee and how better to confirm the same by beginning the day with a meal of crisp Jalebi’s along with Lassi. The crunch of freshly made Jalebi’s straight from the wok along with the thick creamy Lassi does make a heavenly combination.

 

“Amrisari Kulcha” for breakfast is a must if you are in the city and just as the local’s head down to one of the many “Kulche Cholle” joint which open for breakfast. “Kulche” is basically a plump but flaky roti filled with a potato base inside. Supposed to be eaten along with “Cholle” and a Tamarind based chutney one can well have it along with the generous helpings of butter that comes along with it. “Kanha’s” on Lawrence road is a good option to have these Fluffy delights. Wash it down with a tall glass of Lassi and if you still do have place for anything else do as the sardar’s do, munch on to some Jalebi’s. But 2 Kulches along with all the generous lashing of butter even the Lassi would seem like a tall order to finish. But then while in Amritsar is almost impossible to do without Lassi. Served throughout the city in tall steel glasses along with a topping of thick cream it is almost criminal to have come to Punjab and not have Lassi. So you do finish off your Lassi and struggle to move under the weight of all the butter and cream thinking of skipping lunch. But then a visit to the old city and amongst the bylanes of the Golden Temple you would discover dhabas serving buttery Daal, smokey paranthas and almost as if lured by the smell of clarified ghee and butter walk into one of these and order even if you are still full to the brim.

 

Bharawan Dhaba is now an almost 100-year-old institution established way back in 1912. The old rickety benches and tables have given way to plastic ones but the food is excellent. Order Dal Makhni and some rotis and soon you would get a bowl of rich thick black Daal (seasoned with butter of course) which is perfect with the Tandoori rotis. And then there is the “Makke Ki Roti and Sarson Da Saag”, after years of being forced to have cheap copies of the original recipe I finally managed to sample the authentic one. Sarson ka saag is a gravy, made out of mustard seeds which is accompanied with Makki ki roti (corn bread). The Roti obviously was served with a liberal helping of Ghee. Post lunch is probably the only time one does not munch on to a Jalebi, however for the sweet toothed there is Rasmalai, Phini or Malai Kulfi to choose from. And if the measures of the people ordering all of the three were an indicator then the dishes would get high marks. I opted for a Malai Kulfi and hopped on to a rickshaw as all the food had drained me from any willingness to walk.

 

The the “Kulche Cholle” places and the dhabas woo you during the day then the street food would during the night. The air at night is full of chicken, fish or mutton cooked in the tandoor, dep fried or over a tawa. The “Tandoori Chicken” is made as the way it is supposed to be and is not the usual “Grilled” ones dipped in “Orange” colour we find all over the country. The chicken fresh out of the tandoor is crisp and a bit burnt on the outside while being soft and succulent inside. The best and the most common street snack is the “Amritsari Fish” coated in a batter of chickpeas and seasoned with Ajwain it is served fried straight from a pot of mustard oil. The best part of the fish is that it’s not soggy or dripping with oil but actually firm and dry. Another bestseller here is the “Mutton Tikkas” which are first cooked in a tandoor and then mixed with masalas over a tawa. Mutton Curry along with Kulchas too is a much-loved dish. The mutton is cooked in a paste of garam masala, curd, tomatoes, chillies and onions, which is lapped up along with stuffed “Aaloo Kulchas’. The Dhabas are mostly small dingy places but then it is here you get the best food which is not only tasty but also clean and easy on ones wallet.

 

Amritsar for many is a spiritual journey, the Golden Temple get on to you with a large does of faith, but once you are out of the temple complex each morsel of food you have in the city too is a journey no less spiritual. Visiting the city forget all the talk of fat-free food for you are in the land of Milk and Ghee. Leave all the restrictions for once as food is “Utterly Delicious and Buttery Too”.

 

Delhi Belly from a Meaty Perspective

Cars, Bikes, Auto’s and Trucks winding down through the narrow alleyways filled with merchants hawking spices, jewelery, fabric, religious articles, stationery, sandals, and pretty much everything in between, Chandi Chowk is a city within a city itself. For the adventurous it offers a exhilarating, and vivifying rush. My recent visits to this part of Delhi though does not lie with admiring the chaos or wandering down the alleyways, I visit the place to explore my gastronomical journey’s. I haven’t explored or tired out much of the food available here though as most of the visits lead me straight to Gali Kababian, a small lane tucked in the shadow of a majestic Jama Masjid. If you consider Delhi to be the very holy grail of Mughlai cuisine then Karims a resolutely humble restaurant would serve to be its baptism. You will however find the locals complaining as how the quality of the food served has gone down over the years and how other similar places are serving much better food, but then it does take something to be listed in every guidebook.

You will take some time locating the place after making through the meandering passageways and once you do reach the place you would realize that even with the centuries of fame there is very little to look at. The place is shabby at best and hygiene takes a backseat, but then the food is what does the talking here. Be prepared to wait for a table as even after all the complaints of the food not being what it was Karims still manages to draw crowds (a lot of foreigners included too).

The place smells of meat, Skewered, Grilled, Char grilled, Curries there is meat and only meat everywhere. You look around and you shall find Burra Kebabs being fried, next to him on the grill someone would be fanning the coal for the next order of a Kakori or Sheekh kebab, others would be chopping off succulent roasted mutton to be served as the Tandoori Burra, this is the place for meat lovers. Mutton (Goat) is the king here though the Chicken dishes too are good. I would vouch for the Mutton Qurma and the Burra Kebabs along with a Biryani. Off late I have discovered that their Keema too is excellent. The food however is oily and you shall leave with a huge calorie intake. And do remember to finish off you meal with some kheer.

If you love your meat, head to the lanes around the Jama Masjid and be sure to drop the defences. You’re in the politer side of Delhi, where hospitality is extended on the flimsiest of connections.

Head Gear Biryani

For all the time is have spent in Calcutta biryani for me was always light on masala, subtle and came along with a whole boiled potato (Aaloo) and in some cases with an egg. Also biryani for me was always mutton and not chicken, the potato and the egg came cooked along with the biryani wherein the aroma of the biryani got infused with them. Then as I shifted base from Calcutta to Bangalore I learn t that there were other varieties very spiced up, came along with a load of spices was much darker in colour, had chopped mint in it and came along with a curry called “Mirchi Ka Saalan”. I missed my potato, egg and the side dish of Mutton Chaap sorely as I learn t to   conquer the Hyderabadi counterpart, consuming load of Raita to counter the spiciness. There were a few places in Bangalore which did serve (or rather tried) the Calcutta style biryani but most of them were poor attempts, thus rather accompany the impostor I choose to welcome the stranger as I slowly acquired a  growing taste for the southern style biryani’s.

Over the years I have tried biryani in Bombay, Cochin, Hyderabad and Chennai, every city had a different variety. Bombay served the worst biryani I have ever eaten, and this occurred multiple times over different restaurants. These days if I am in Bombay and crave for biryani I head to Britannia and order a Mutton Berry Pulao, not even closely related the 2 dishes but then that is the sad taste of the biryani available there. Hyderabad that way has been a rewarding experience, my first biryani experience there was at Pista house and I have never skipped a lunch there if I am in the city. Their Haleem too is stupendous and is a sure recommendation but more on the Haleen sometime later. Cochin and Goa gave my first experiences with Fish biryani, this version would be a bit weird for authentic biryani lovers as the taste of the fish does not complement the biryani, unlike the mutton which is the prize if one is eating a mutton biryani here the fish isn’t the same. At best it would feel as if one is having a fish cutlet along with Pulao. But the dum cooked rice did taste good and it wasnt that bad for just trying it out. I did however have an excellent Prawn biryani in Cochin and this was way better than the Fish version.

I haven’t had the chance to eat out much in Chennai as I am generally in and out within a day, a few burgers, colas and some really bad food serves on the flight back keeps my hunger pangs at bay.  This was repeated quite a few times till I had enough time to catch up with a friend who took me out for lunch. We headed towards Anna Nagar,  fantasizing on the fact of digging into the succulent meat we stopped in front of a place named “Thalappakattu Biryani”. The place is bustling with activity as your biryani comes serves in a casserole unlike heaped on a plate. As you placed your order a man manning huge containers would fill up the bowls and along with it hand you over a place of raita. I ordered a mutton biryani while my friend went for the chicken one, old memories of Calcutta came alive as I saw the biryani came along with an egg. Wasting no further time I dug into the bowl and probably for the first time in years I had a biryani which was reminiscent of the biryani I had grown up eating, it was light in colour, less on spices but was high on aroma and taste. The mutton too was cooked perfect and both the mutton pieces came on the bone. I polished off 2 plates and half of my friends (advantages of having meals with a woman) and sat back satisfied. The fact that the biryani was good was seen as we were about to leave, the containers were almost ¾ th full when we entered, right now they were empty.There were other stuff on offer too but then the bulk of the crowd was present to sample the biryani.

On the way back to Bangalore I began wondering that how a city which I considered to be vegetarian served me a biryani that took me back to my childhood memories. This time however is was most happy to be proved wrong. The weird sounding name “Thalappakattu” means headgear in Tamil I could not make out why would someone name a biryani after that, but then a meal there shall definatly turn your head towards their chains every time you do visit Chennai. Thalappakattu Biryani has a number of outlets as stated in the photo on top.

Kerela Sadya

Kerala or Malayalam Cuisine has always been linked to its richness to the culture of the land. A cuisine it has a multitude of both vegetarian and non vegetarian dishes owing to the fact that the land is inhabited by Hindus, Muslims and Christians the latter of the 3 contributing most to the non veg fare. The Spice Trade ensured that Kerala was one of the main drivers of the world economy and that resulted in the people coming in from the Red Sea ports (Muslims) as well as the Mediterranean one (Christians) and thus after 2000 years Kerala Cuisine is a blend of indigenous as well as foreign tastes. The long coastline ensures that fish plays an integral part along with the usual poultry and meat, and though vegetarian’s do exist they are generally very rare in this part of the country, though Tapioca would be the King of vegetable here. The abundance of coconut results it in being used in a wide variety of dishes as a thickening or a flavoring agent though the taste for such dishes is a much acquired one and most of us from upper or middle India may find it a bit weird.

My own experiences of Kerala Cuisine had started since the days I moved to Bangalore with the occasional dinner of Appams and Sorpotel at Coconut Grove. Koramangala later had a more seafood oriented Kerala restaurant (still there) called Kubay serving excellent prawns, mussels, squids and Kari Meen. Once a month I would visit the place with my sister to polish off a few plates of prawns, squids and Kari meen along with some hot appams. That was the fare of Kerala cuisine I knew till 2006 till I shifted to Manipal for my higher studies. The search for some good food and that too cheap led me to this humble Malayalee mess wherein I got to sample Kerala Porotta, small round looking layered flat bread. Order a dozen of those and a plate of beef chilly and for 30 bucks I could have a good meal. This was the usual staple here for the 2 years I was in Manipal although occasionally I did try out the Biryani and a much smaller version of the Sadya. I found the biryani something to fill yourself up at best. It was more of rice along with mutton and a few spices, but for 30 bucks no one was complaining. The Sadya is a basically a traditional banquet food vegetarian in nature served specially during special occasions, but then the mallu uncle there was serving it saying so and along with the regular fare we got quite a large piece if fish fry so we didn’t complain. The meal consisted of Boiled rice, again an acquired taste and I stuck to the white one, kappa or a baked Tapioca dish which was to be eaten along with the fish curry served separately, on days he had Aviyal a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves, and sometimes Thoran (dry curry). Not the quite authentic place but for low prices and quite tasty food no one did complain. As for desserts he did serve pazham-pori (plantain slices covered with a fried crust made of sweetened flour) but the overwhelming smell of raw banana fried in coconut oil did not make it a very satisfying treat. Twice during Onam celebrations in college I also got to try out the Ada payasam (Ada, a flat form of rice) and the Paripu payasam (made from dal) but that too wasn’t enough to send any of my sweet tooth ringing.

I started working since 2008 and spent quite a lot on testing out my gastronomical abilities, newer places were found as I did not have to rely on 30 bucks meals and the whole Kubey, Mallu mess thing took a backseat till is went to Cochin.

Stew (using chicken, beef, lamb, or fish), traditional or chicken curry (Nadan Kozhi Curry), chicken fry (Kozhi Porichathu/Varuthathu), fish/chicken/mutton molly (fish or meat in light gravy), fish curry (Meen Curry), fish fry (Karimeen Porichathu/Varuthathu), lobster fry (Konchu Varuthathu), Spicy Beef Fry (Beef Ularthiyathu), Spicy Steamed Fish (Meen Pollichathu) and a whole lot of other thathu’s and chathu’s were suddenly introduced and I learn t what idea I did have about Kerela cuisine was not even 10% of what was there. Kerela cuisine is a non vegetarians delight as they have every variety of meat preparation once can imagine of. Chicken is generally used in stews (ishtoo rather) eaten during breakfast, or served as a curry or dry to go along as a side dish, Kozhi Porichathu/Varuthathu to be specific. Mutton is used to make light curries along with beef but then Spicy Beef Fry or Beef Ularthiyathu is the champion dish. Fish curries are very common, Meen Curry is available almost everywhere the curry made with coconut milk, my personal favorite is the Karimeen Porichathu.

Karimeen ( Pearl Spot) is a fish which is very abundantly available in back waters all over Kerala. It is marinated with lemon juice, ginger garlic paste& salt, layered with a coarse paste of small onion, red chilly, tomatoes & curry leaves. The fish is then wrapped in banana leaf and grilled over a tawa.

The past year I also did get a chance to try out the truly authentic Sadya and even though the fare was vegetarian it as nevertheless brilliant. I have heard of Sadya menus which number to 24 but still haven’t got an opportunity to sample that vast a menu. The ones I did sample consisted of 10 to 12 dishes consisting of

Parippu : A thick lentil dish eaten with rice, papadum and ghee.

Sambar & Rasam : Assuming everyone knows what these are

Aviyal : Thick mixture of various vegetables, yogurt, and is seasoned with coconut oil and curry leaves.

Kaalan : Made of yogurt, coconut, and any other vegetables. It is very thick and more sour than Aviyal.

Olan : A preparation of pumpkin, coconut milk, and ginger seasoned with coconut oil.

Koottukari : One or two vegetables like banana and coconut with a hot and sweet taste.

Kichadi : Made of yogurt and cucumber in raw or cooked form.

Pachadi : A sweet form of kichadi, but made with pineapple and coconut.

Injipuli : Curry made of ginger, tamarind, green chilies, and jaggery.

Thoran : A sauteed dish of vegetables such as peas, green beans, raw jackfruit,with grated coconut.

I did eat all through the menu though left the Thoran out, raw jack fruit is not quite my taste.

On my more recent trips to Kerala allowed me to try out the stew with Duck, potatoes and onions simmered gently in a creamy white sauce flavored with black pepper, cinnamon, cloves, green chillies, lime juice and shallots. Meat thoran (dry curry with shredded coconut) and meen molee (spicy stewed fish) are another two dishes one can try out along with Appams.

I am still yet to sample a decent dessert though, the payasam which I have had was mediocre at best, so if anyone knows a place which does serve good stuff you know where to reach me.

It is just coincidence that I am publishing this on Onam, however if someone does read this and offer me a Onam Lunch / Dinner he / she shall do my stomach a world of good.

Mutton Berry Pulao, c and a Sali Boti – Good Boy !!!

One Mutton Berry Pulao, One Patra Ni Macchi and a Sali Boti, followed

by a Caramel Custard. Once done wash all of down with a Raspberry

Soda. For some who have visited the place would have already realized

the fact that I had paid a visit to Britannia Cafe in Bombay. The

place is a almost a crumbling testimony to the once thriving but now

almost crumbling Parsi Cafe culture. Located in Ballard Estate the

lack of any air conditioning or the almost peeled of paint might put

some off but then one bite into the food served would take away all

mis pleasures. They say in Britannia that there is no love greater

than the love of eating. Get in sit down and order one of their lime

sodas and in no time you shall have a 90 year old man standing in

front of you ready to take you through your order. Boman Kohinoor is a

livewire moving from table to table helping people with choosing the

perfect combination for lunch and in giving thumbs ups once you are

done with ordering. He is one of the four partners who own and run the

venerable institution, the others being his brother Merwan and his

two sons Romin and Ashwin. In days where most of the younger

generation like us run off after swanky jobs and fat pay packages its

refreshing to see there still are people who believe in carrying on a

family legacy that has gone on since 80 years.

I had prepared well before I did venture out for lunch and knew

exactly what to order. “The Berry Pulao along with Sali Boti and a

Parta Ni Macchi as a side dish. One Caramel Custard for dessert and a

Raspberry Soda to go with the meal please”. I blurted this out the

moment Mr. Kohinoor arrived and though I guess he was a bit surprised

that I did not even look at the menu available. the fact that my

selection was almost perfect generated a smirk on his face as he

approved of my choice by saying “Good Boy”. The food arrived which is

generally very simple but nevertheless divine and each dish stands out

on its own. The Berry Pulao is a specialty of Britannia, pulao mixed

with gravy and meat topped with cashews and Iranian berries. While the

pulao and the gravy is not out of the ordinary what makes the dish

special is the tangy bits of the berries and the meatballs infused

with it. The dish is only available at Britannia and goes superbly

well with the Chicken Sali Boti. The Sali Boti again is a famous dish

here generally a bit sweet but not too much of it. The Patra Ni Macchi

is basically steamed fish (steamed in banana leaves) and served with

coconut chutney goes well acting as a light side dish as you dig into

your Berry Pulao and Sali Boti. The Caramel Custard too was quite

heavenly a welcome break from having stale ice creams and cakes as

dessert which is generally the usual fare in most restaurants these

days. All of it topped off with a drink of Raspberry Soda I realized

why the list of Britannia faithfuls is long and prolific.

Places like Britannia seems to form an old guard when compared to

todays rising culture of pizzeria’s, burger joints and coffee places.

A frenzy of opening of such “Fast Food” options have often forced

places like Britannia to change into adopting a modern mindset

offering drinks and resurrecting the menu to taste in accordance to

the “Gen X”. Luckily Britannia has remained what it was when it

started as it aims to serve divine food with the most minimalistic

fuss, true that there are very less comforts to mention of in the

place and then there has been an increase in the prices too, but then

that does not stop people from pouring in and one would have to wait

for a table during lunchtime. The fact alone goes long telling a lot

about the people who manage the place. So go on and visit the place to

enjoy some old world comfort food and do try out the Mutton Cutlets

and Dhansak Rice other than the Berry Pulao, and be sure to order in

similar lines so that you get a “Thumbs Up” from Mr. Kohinoor.

Food For the Gods

I have written about Ambrosia before, but I was there again last Sunday and I am quite frankly yet to find a place (In Koramangala) which serves an excellent array of both Indian and Continental food. My previous trips there have begun and ended with Buffalo Wings and Stroganoff but this time I had decided on trying the other options available. But then though we did order stuff other than the 2 mentioned above, the “ Buffalo Wings and Stroganoff” have become a staple order from me and I couldn’t resist ordering them over again. Also what I did ensure this time was arming up with my camera. A food review without pictures don’t generally allow the readers to “Salivate”.

Starters consisted of “Buffalo Wings” and a mid sized “Tandoori Pomfret”. My uncle got a bit scandalized by seeing me order “Buffalo Wings” till I showed him this had nothing to do with a “Buffalo”. The name comes from the city of the dishes origin ie Buffalo New York. The locals their refer it to as “Buffalo Wings” than call it “Chicken Wings”. Ideally the wings are deep fried or grilled and then coated with “Cayenne Pepper Sauce”. Ambrosia serves it grilled along with a “Blue Cheese Dip”. The sweet peppery chicken along with a sour cheese sauce is a heavenly combination.

Now the “Tandoori Pomfret” we did order isn’t exactly a starter, rather it is full entree meal coming along with a bowl of “Pudina Jeera Rice”. The fish however was superb. Fresh and large, with a moist, flaky interior, covered with a crispier outside coating. What I like about the “Tandoor” dishes here is the complete non usage of any “Red Colour” which seems to the sad case with any other restaurants in Bangalore.

Main course my Uncle and Aunt choose to have “Indian”. We ordered “Mutton Lababdar”. The best thing here is the wide array of quality food choices available here. Though their Continental food is good it isn’t that the Indian section gets overlooked or taken for granted. There is something for everyone over here. The meat was tender and cooked to perfection and would renew your love affection with the dish over again. Order some “Naans” and rice to go with the dish.

As for the main dishes for my bother, sister and myself we decided to go with with the show stopping

“Flam be” dishes served here. While I had a “Stroganoff” my sister ordered a Chicken Ratatouille and my brother ordered a Chicken Diane. The Ratatouille came with chicken breasts along with veggies and pasta. Both the Stroganoff and the Chicken Diane was prepared and flamed right in front of us. Both of it came with a rich cream sauce along with rice and veggies to go with it.

Already stuffed to the brim there wasn’t space for desserts but then one look at the Tiramisu made us order for 2. All in all a heavenly meal at a place which claims it serves “Food For the Gods”.

The Taste of India

Ever Wondered what would actually signify as the real “Taste of India”, I am not asking visualize Amul Butter rather try reflecting your thoughts on the varied Demographics of the Ethnically Diverse Indian Subcontinent. But then that would ensure your mind turning into a “Jalebi”.

India over the years has experienced immigration and intermingling resulting in “Cultural Cauldron” which stretches from the deep tropical trees of Kerala to the alpines in Jammu. All of them mixed together and the very concept of “Indian Food” over the years have taken a bad beating. Much to blame are our so called “Mohan Ka Dhabas” who serve “Launch and Diner” (Chineese, Muglai, Conti). I scene that is so common these days all of these “Dhabas” would be (mostly) run by a very welcoming “Punjabi”, the cooking staff would be “oriyas / bihari’s” and the food served by some “Chotus”. All of this would combine to constitute the biggest and most damaging “Culinary Slander” ever prepared. The ones serving “Chinees” food would proudly display their “Chefs”, mostly underage “Nepalese”, as authentic “Chinees” ones, who would prepare “Fried Rice” and “Gobi Manchurian” at speeds which would put “Mac Donald’s” and “Burger King” to shame.

Now “Gobi Manchurian” is not “Indian Food”, not even with the generous helping of “Dhania” and “Haldi” which has been put into it, which makes it not so “Chinees” as well. But then we are still obsessed with “Gobi Manchurian”, a decent bar along with “Kingfisher Premium” or “Kalyani Black Label” would any day serve several “Kilos” of the so called modified “Chinees” version of our “Desi” “Gobi”. But then if not the “True Taste of India” it certainly is the “Most Tasted Ones”. Then there is the “western Influence”. The “Curry & Kadai” people got their first taste of “Western Food” and they no longer wanted “Dahi”, “Yogurt” was the order of the day. “Roti and Parantha” a day dosnt necessarily keep the doctor away, ghee is shunned, we gift chocolates for “Diwali” rather than sweets, kids don’t eat “Kalaa Khatta” any more they prefer “Softees”, pizza sales have sky rocketed (30 minutes nahi to free, the formula guarantees arrival of a pizza earlier than an ambulance) and “Power Lunches” have replaced the “Old Dabbas” (What ever will happen to Milton and Cello). The “Mango People” are not “Aam” any more. The traditional “Khaata Peeta Banda” image has been shunned for “Lean right now is In”.

The point however is not to shun eating outside, please do rising Per Capita Income allows us to do so. But then why the certain complete knowledge catastrophe when it comes to Indian Food. Confusion has lead to we not even realizing what Indian Food actually is. The average Indian does not even know what his fellow countrymen eat in other parts of the country. We up in the north think southern cuisine is all but “idlys, dosas and sambhar”, the ones in south think northern cuisine is basically “Punjabi Food”. When it comes to the northeast we don’t even know what they eat, except for the fact a few of them pose and cook “Chinees” delicacies such as “Gobi Manchurian” and “Fried Rice”. The west seems even more confused and all they know about Indian Cuisine is a dish called “Chicken Tikka Masala”. A Indiana Jones movie (Temple of Doom) even shows Indian eating “Monkey Brains, Chilled Eye Soup even Snakes”. The fault however is not theirs and much blame is ours. The origins of the dish too is not Indian as it was prepared by a “Bangladeshi” chef who whipped up a spicy tomato sauce (one variation has him using Campbell’s tomato soup), poured it over the chicken and created an instant hit.

The convoluted history of the above dish demonstrates the difficulty in trying to identify “Authentic Indian Food”. But to be fair to us “Indians” and our lack of knowledge about our own cuisine is the fact that Indian food has been shaped by millennia of foreign influences, including migrants introducing their traditional recipes; conquerors imposing new palace cuisines; merchants importing unfamiliar plants; and new religions with their own dietary laws. All of the above have resulted in a “Culinary Cooking Pot” found across the sub continent today.

But then a deeper look into the cuisines would show the influences left by the “Persians” and “Portuguese”. While cuisine in northern India is heavily influenced by the “Persians” the “Portuguese” had its influence in “Goa” resulting in dishes such as the “Vindaloo” (Spelt vinho e alho, meaning wine and garlic), Sorpotel and Chourisam. Even the “Pao” served along with “Pao Bhajji” ever so popular in the streets of Bombay” was influenced by the Portuguese who realized the lack of “Yeast” to make bread rise could be overcome by “Toddy” (fermented palm juice). Corn was first introduced in India by the Portuguese allowing the “Punjabis” to make the now famous “Makke ki Roti”. “Chilies”, “Tomatoes” even “Potatoes” were introduced in India by the Portuguese. The Original Taste of India I would suppose was quite bland and uninteresting.

“Meat” was never quite a staple in the Indian food plate and we were more vegetarian. The “Mughal Age” basically allowed a huge inflow of both culture and culinary knowledge from “Persia” into India. Marinating meat to be “Grilled” to make “Kebabs” or other “Kormas” was learnt from the “Persians”. Use of “Garlic” and “Onions” too came into frame during the “Mughal Era”. Best if all thanks to them “Biryani” came into existence. The effect of the “Persians” and “Portuguese” in Indian Cuisine has been immense. The west more so Britain though ruled us all they were able to influence were “Tea, Cutlets and Custard”. All three are now found in plentiful at most “Railway Stations”. Weren’t that popular I would say.

“Indian Cuisine” is too generic a term to describe India’s vast culinary diversity and variety. I explained why we being “Indians” were so confused with our own cuisine, for the rest of the world though the image was made by the narrow range of focus on “Indian Dishes”, which too was served by an Indian who was already confused. The first restaurants (opened again by a humble Punjabi) served dishes as the “Butter Chicken”, “Tandoori Chicken, Kebabs, Rogan Josh etc. The menu however caught on and “Indian Food” outside India thus claimed a more “Punjabi” touch to it. But these were not the food which an average “North Indian” would eat every day. “Chapatis”, “Naans”, “Pooris” were more the staples taken with “Daal”, “Subzies” and “Panner” (notice the vegetarian touch).

The same way as the north the cuisine of the south too were signified from the numerous “Darshinis” (Udipi style restaurants) which opened up. South Indian food is not merely rice, dosa and sambhar. Though rice is the staple here Mouthwatering curries are prepared with a wide assortment of meats, vegetables and are finished off with the traditional tempering of coconut oil fried curry leaves, mustard seeds and dried red pepper.

If borders could be drawn on a imaginary map of “Indian Cuisine” it would be a general one segregating the north from the south. But then there is more to than just north and south Indian cuisine. “Thupkas”, “Momos”, “Khorisa Tenga” (pickled Bamboo), “Baaganjhor Logot Gahori” (pork with bamboo shoots), “Rongalao Aru Haanhor Manxor Jhol” (Duck with Pumpkin) too are a big art of “Indian Cuisine” which hails from the north eastern part of the country. Contrary to popular belief that the cuisine of the north east is heavily influenced by the “Chinese” it is actually influenced by the regions of “Bengal”, “Nepal” and in cases even “Bangladesh”. But then I’m sure apart from the people who cook and eat the above mentioned dishes most of us are not aware about anything on north eastern Indian cuisine.

There is much more to “Indian Cuisine” than what we know about it. Its enough to leave us confused but then that is the fun with India with each place offering a unique cuisine of its own due to the influence of the cultures present there in most cases foreign. As “Madhur Jaffrey” puts it “No foreign food was discarded. It was just made Indian”.

So as the world samples “Chicken tikka Masala” and while “Pizza Hut” dresses its pizzas with “Tandoori Chicken” let us “Indians” try and experience “Indian Cuisine” in a way never done before. Let’s shun the “Fried Rice” and “Gobi” and try out “Rongalao Aru Haanhor Manxor Jhol” instead, lets dump the cola for a “Sherbet”, have your ice cream alone with a “Jalebi”, try out a “Kulfi” , have a “Paan” instead of a stupid mouth freshener.

Let’s start discovering our country through our STOMACHS, the “Real Taste of India” lies in there itself.