Tastes of Thailand.... crazy food

 

The Thailand country has rich heritage structures namely palaces, superb temples, meditation stupa, en number of Buddha statues from huge (gold /rock) to little (jade & emerald 12”), beautiful people always smiling, the streets busy in morning & evenings, Chinese /Japanese /North east Indian tourists mingling with the locals, Indian tourist groups in awe of landscape n structures, honeymoon couples in awe of themselves, Indian males (some) ogling at the females, shops clean and small eateries serving good local, Asian as well as European food, 7/11 supermarkets catering to all needs from coffee to scotch to bread to exotic cheeses to ready to eat food.

The food of Thailand is noodles, sticky rice, pork n beef, vegetables n greens in variety of combinations. 

MBK mall has unique food stalls and serving style. I picked up the debit card for 300 baht and proceeded to explore Thai food experience. There the stalls are lined up serving ducks (roasted /broiled /steamed) hung on the hooks with poor guys legs tied as if after all the cooking process they will run away. I asked the food stall server why you have tied the legs ? and I was in for a hilarious unexpected but very logical answer. He smilingly untied the legs of one duck and OMG...legs spread it was a vulgar sight and we had a hearty laugh. The ducks are served sliced or in mince form on rice topped with a barbeque sauce or own juice sauce (this has lot of melted fatty oil but tastes awesome). The rice eaten is typical small grain /sticky (apna malvani/goan ukda chawal type) and has a slightly sweet taste. The mince or diced duck mixed with soy, green chilli, spring onions & carrots and served along this rice is a great combination. One of the most popular thai dish is Guey Teow (noodle soup) primarily a nonveg soup made with rice or egg noodles mixed with either pork or beef or chicken. It is almost a meal. Pot souped pork with pokchoy leaves is soup to relish, the thin watery dark soup after eating the solids is supposed to be drunk straight from the bowl.

The malls food court is all of different aromas as you pass various counters. The pork counters are bit put off due to all parts displayed and typical harsh aroma of the skin. All stalls serve noodles /rice /soup based dishes. There are thai curry rice stall with 3 types of curries- red (red chilli based), green (leafy greens), yellow (coconut galangal) and then there are sauces for the various starters chicken (wings, legs), pork (meat, fried skin) duck (feet, legs), cubes of vegetables. It took 3 hours and 5 dishes to sample the food...yes sample as the portions are large. All this was in 300baht, damn cheap. The food court was swarming with people but I did not find a single Indian.....we are not used to raw display of meat n guts.

There are stall selling dried fish, prawn crispies, fish wafers, prawns rice chakli. Pork toast like chilly cheese toast comes with spicy minced pork on toast served with tomato sauce and cheese dip.

The roadside stall outside the mall and in market place sell all meats /fish in fresh & dried form, One can order noodle or rice or just order the meat or fish starters. I could not eat from these stall because of the odd smell.

There are nice restaurants serving steaks, I tried the filet mignon with pepper sauce. It was well done, sauce just as smokey as required and the accompanying sautéed vegetables complimented the steak. The tenderloin with dill sauce was also excellent. I tried the thai omelette Kai Jeow, it is created by frying whisked eggs in hot oil mixed with spring onions & fish sauce. It’s a delicacy.

The thai desserts are also different, many with coconut base (mind you the coconut does not like it does in India, it si almost tasteless( coconut cake with fluffy coconut icing was good and delicately sweet, Thai fried bananas (reminded me of Vasai Kela, large size), Thai black sticky rice pudding are some dishes one must try to feel thailand. 

Congo....unexplored cuisine !

 

Congo....unexplored cuisine.

Congo is a small country in the African Continent. It took 14hrs journey by Kenya Airways to reach my first African destination Lubumbashi via Nairobi. Congo is rich in minerals, primarily Copper. There are many mid budget or 3 star hotels in the town of Lubumbashi. The capital of Democratic Republic of Congo is Kinshasa. The major language apart from Congolese is French. One must know French to communicate or navigate thru the country.  The weather was excellent between 10deg to 26deg C

Food habits are often linked to the region of origin: fish is a staple food for those living on the rivers, meat-heavy dishes for Congolese living in tropical savannah regions, while those living in wooden tropical areas primarily eat vegetarian food. It would not be possible to describe all the gastronomic diversity of the DRC as there is vast array of food, regional and French eaten and popular in Congo.

I had a great time enjoying the food and tasting local wines, beers. Let us begin exploring some of the unexplored cuisine of Congo.....jinga la la.

Liboke - 

It is a dish generally composed of boiled fish with tomato, salt, and chilli and wrapped in banana leaves which imparts the fish with their aromas. The addition of seasonings, garlic, celery adds to the flavour and everything is then put on a grill. The fish can also be replaced with chicken, pork or squash.

Pondu – 

is one of the most popular dishes throughout the country. The dish is made using prepared cassava leaves that are cooked in a pot, with or without spices. Some use oil, particularly palm oil—and spices like black peppers are added along with eggplants and scallions (spring onion). The taste is unbelievable with the aroma leaves infused with peppery tang.

Lituma - 

A popular accompaniment for a meal It consists of plantains (rwa banana) that are boiled and then peeled and pounded, mixed with aromatic spices and the mixture flattened in a dish, cut in squares and steamed. It reminded me of Kothmirwadi from Maharashtra or Besan wadi from Rajasthan.

Mbinzo (Caterpillars) –

Next to mushroom’s popularity, there are mbinzo (dried caterpillars). In Kinshasa, they are generally cooked with a light white sauce made of onions and a little oil with the essential red chili pepper. But mbinzo’s I ordered (didn’t have the guts to eat) were cooked in palm oil with diced vegetables, tomatoes, red chillies and lemon juice.

Ya Jean -

 it is smoked goat meat. The freshly slaughtered goat meat is seasoned with salt, pepper, chilli oil and the pieces are wrapped in parchment paper and then put on the grill. After three-quarters of an hour, the meal is served with fried plantains. This with cold beer is heavenly.

In Lubumbashi there are nice French restaurants and the food is awesome. I tried a few dishes:

Frog legs in Lemon Butter sauce –

thin but meaty legs, tossed in palm oil and the sautéed in lemon butter. This with a glass of wine went well.

Scallops of Beef with fries –

a very well done beef scallops, rolled with drizzled with brown dill sauce (real meaty flavour)  topped with cheese were a treat to eat. The fries of local potatoes were crisp and just about sweet.

Shrimp cocktail in Avacado –

 one of the best shrimp cocktail I had in years. It was fresh shrimps, the thousand island dressing perfect and avocado cooked just right served with crispy lettuce.

The food exploring will continue in my next trips to DRC.....Till then “Kende Malamu” (goodbye)

 

Marwadi Wedding Food Spread – Part 2

 

Marwadi Wedding Food Spread – Part 2

You read in earlier part the few delicacies of Marwar & how they dominate the Rajasthani cuisine and also have become part of all community wedding menus. The after effects of me gorging on the food at the wedding was so much that I did not want the taste to go off my tongue. It took weeks to get off that hangover and start writing the part 2 of my blog. Rajasthani hospitality or for that matter the Indian wedding hospitality is unparalleled in the world, the loving force with which the food is served (“aagrah” as it is called) is genuine and its difficult to say No to a dish or snack being served on your plate. It’s fun being part of this wedding activity but nowadays the Buffet culture has somehow taken away that fun.

Coming back to the food spread, let’s begin with the information that there are global cuisines also part of the Buffet spread as is the trend with youngsters and the eating habits now. So you have Chinese (indianized), Thai, Lebanese /Arabic (falafel, humus), Italian (pasta/pizza), Mexican (nachos /tacos, bean salad), Japanese (veg sushi/sashimi/dimsum) and wonder of wonders the caterer is able to produce Jain type in these cuisines too, HATS OFF to the culinary skills and sorry for corrupting of food.

·      The first dish on the spread is

Shahi Gatte ki Sabzi, an authentic dish from Rajasthani cuisine is a delicious curry prepared with gram flour as base ingredient. Gatte means cooked gram flour dumplings (rolled in a long roll & cut in 1”pieces), which are added to the spicy curd gravy to make this irresistible curry. Advantage in Buffet is that the tandoor counter serves hot rotis (flat breads) & khasta rotis that really go well with the Gatte ki Sabzi, I even tried it with methi poori, yummy ! An extension of this dish is Gatte Ki Pulav. In Rajasthan vegetables are not available throughout the year, there is high scarcity of water, many dessert areas, so people used such food that could be stored for longer period or ingredient which is easily available there. Add the Gattas to a fragrant Pulav and voila your Gatte ka Pulav is ready.

       

Ker Sangri is fusion of Ker berry and Sangri beans and some other common used spices and this dish is often seen in Marwari wedding food menu and always finds pride of place on the Buffet Spread. Its my personal favourite too. The crunchy berries & beans with tangy spices just covering the twins give it a taste that is difficult to put in words, eat it to find out.

       

 Papad Moongwadi Sabzi - Moongdal mangodi & urad papad combo meets a tangy curds and assorted homemade spices, you get a spicy tongue tickling combination. The tempering of mustard & cumin imparts an irresistible aroma to it. Papad is added at the last minute before serving. This dish is not appropriate for Buffet as the Papad gets soggy and it’s not pleasant experience (especially for me as I don’t like malai). I took spoonful of the Sabzi and the tangy spiced taste was good.

 ·     Raita, I know it is not an exotic dish but the way it was prepared here at the wedding with the beaten thick curd (dahi) & spices (coriander powder, cumin powder, red chili powder, salt, black salt etc) mixed to perfection and consistency of Curd was smooth n thick, the Boondi some soggy some still crunchy (funny, reminds of ‘All Fingers are not same’ phrase) it was a treat to eat this from a bowl, chilled just correct temperature, wow some achievement by F&B guys

The main courses had the usual seasonal vegetables, dal, paneer, rice but who cares, I had my fill of the above specialties  and was now about to attack the dessert counters !       

•       Ghevar a traditional Rajasthani sweet dish. It looks so inviting with round meshed disc like shape, waiting to be picked up and poured on with warm Rabdi. Main  ingredients of this Ghevar is all purpose wheat flour, corn flour. Ghee, butter, milk, pistachios, cardamom, kewra and sugar. They are hand molded and fried in hot ghee, its a very intricate process, a difficult one too to get the right perforations and shape. I picked one and without bothering of the people around shamelessly poured the Rabdi (thickened sweetened milk)on the perforated masterpiece and watching all the holes receiving Rabdi with pleasure. I smiled and walked off. I finished eating the Ghevar and saw that many people gave me an odd look, who cares anyways, I enjoyed !!

I would have liked to go ahead and write about a few more dishes but Ghevar has overcome all the senses SO wait till the last part of this Marwadi Wedding Spread Part 3 !

MARWADI WEDDING FOOD SPREAD

 

Marwadi Wedding Food Spread

Earlier I wrote about a typical wedding in the Marwadi community and also had promised to write about their food, it is not just food but it is a Gastronomic Experience one would remember for a long time ! I am sure many who have attended a Marwadi Wedding would agree my statement.

The wedding celebrations are normally spread over 2 to 3 days and the food menus for breakfast, lunch, hi-tea & dinner are a treat.

The buffet for the breakfast will be typical dish like methi palak pooris with aloo sabzi, khichiya, chole poori with addition of south Indian/Italian /maharashtrian fare. Live jalebi counter is to die for, one eats atleast double the appetite here.

The meal buffets have a spread apart from the rajasthani dishes a mix of India’s regional dishes like Bengali aloo poshto, baingan bhaja, from Hyderabad bagare baingan & teen mirchi ka salan, from Gujarat dhokla varieties, sev tamater, from Maharashtra kothimbir wadi, Batatwada, global salads, live Pasta counters, live PanAsian counter. The dessert counters will have the confectionary varieties, Bengali mithai, typical imarti /rabdi, angoori basundi /rossagullas......you will develop this sweet tooth the moment you see this counter !!

Here I am taking you thru some traditional Marwari marriage party food dishes, I will be writing this in 3 parts as the list is long one.

·         The first signature dish of Marwar Rajasthan is Dal Baati & Churma. Baati is made from flour & rava sooji (semolina) into round shaped balls and baked on charcoal. It is served crushed poured over with ghee and accompanied with special Rajasthani dal made from 3 types of lentils (green moong, chana dal and urad dal). Churma is traditional sweet dish which served with dal bati. This is prepared with wheat flour, ghee, sugar and dry fruit. The entire is served with crispy papad. Most of the traditional Rajasthani dishes were prepared in a way so that those dishes could be stored at home for longer period and serve whenever needed.

Kachori – this snack is made from wheat flour flat balls with stuffing of beans, spices, hing etc. Pyaaz kachori is also one of the popular snack available all over the state any time

Rajasthani Pakoda Kadhi - This kadhi is prepared with besan (chick peas flour), dahi (curd) and many spices. Onion Pakoda is added in kadhi to give that twist in the dish.

Bajra methi ki poori - Bajra methi ki poori is popular in Rajasthan and Gujarat. By kneading wheat flour, fenugreek leaves (methi), ginger, garlic, coriander powder, dry mango powder and little bit sugar, making a dough, rolled into small circular shape and fried in oil. It tastes amazing with any vegetable or even the popular gate ki sabzi

Moong Dal Halwa -  a very common dessert in Marwaari wedding food menu. It is a rich sweet with grainy texture ground moondal roasted in ghee, stirred in with milk till it gets a brown color, nuts like , pistacchiao, cashew and raisins are added. I would say “moong dal halwa shaadi mein nahin khaya toh kya khaya” !

Still many dishes to be explained. Do read next part..2 Happy Eating !!!

A Marwari Wedding

 

Marriages are made in heaven but final touch and the celebration is here on earth!

The weddings in India were always an event and different communities have different ways of getting married or I would say taking the 7 steps with mantra & shlokas or with reading of holy Bible or holy Qur'an.

Being in hotel industry for past 42 years, we have organized many wedding events and the underlying fact were two - one of happy celebrations, second of emotion n sentiment while the bride is seen off, bidaai by the family.

Marwari weddings are of lavis, quiet dignity & food, Punjabi weddings are full of energy & show, Maharashtrian weddings are family type & traditional, Christian weddings are quiet to begin with getting in celebration mode once dance begins, Gujarati weddings are traditional with noisy chatter.

The wedding I attended recently, a Marwari wedding, celebration was spread over 2 days 4 functions back to back. About the Food I will be writing a separate blog as it is a vast n delicious subject.

Maira was the first function and is arranged by maternal uncle. Traditional bride pampering, gifting was done. The high tea at poolside was of chaats, juices. Mehendi ceremony, another joyous affair was also happening same time, earlier women in the house used to apply mehendi on the bride’s hands and feet but now professional mehendi artists were called to apply the mehendi. This mehendi is believed to bring-in happiness, abundance and fulfilment in the bride’s life. The groom also applies mehendi for good omen.

In the evening the engagement ceremony (Rupiyo Nariyal) was held. The banquet hall gate was decorated with flowers and flowing silken cloth, the stage had psychedelic setting of images from projector, jhula for the couple. As per current trend the couple arrived to firework shower in lobby, music blaring, the couple walked in the hall with 4 girls traditionally dressed piloting them to the stage, people cheering n clapping. Bride smiling to glory and groom sober. Rings were brought in on floral trays, bride put the ring on groom's finger and when the turn of groom came, the bride demanded He go on knees and ask for her hand to put ring. It was fun, groom sportingly did the act. Cheers. This done, orchestra started for the Sangeet evening and so also dinner was announced. Buffet spread was large.

Next day Haldi program. Well known as Haldi in different cultures, the Pithi Dastoor is an integral pre-wedding ritual. Also, this haldi paste is made of Turmeric powder, sandalwood, milk, saffron and overnight-soaked almonds all mixed in together to make a fine paste. It is also believed to bring a natural glow on the couple’s face on their D-day. It is a ceremony to purify & give good health to the couple. The colour code was yellow ...Flowers, seating, brass vessel, guest dressed in yellow kurta /kurti, lehenga, saree and the whole venue was like Yellowland. The couple arrived amidst beating of dhols, dancing guests and then DJ taking over for the energetic youngsters to dance. Muhurat time and the bride settled on a gold color patla set in a flat brass paraat. The old ladies & other relatives started singing haldi hymns n folksongs, a typical dragging tune. The first haldi was applied by grandmother followed by others. Being applied was haldi, marigold petals were showered, milk and herbal curd pored over the head of bride amongst the folk song sung by the ladies. The banna (groom) and bandi(bride) became the playful victims at the hands of their relatives who applied haldi on them.

Evening was the wedding. The entrance of the wedding venue was exquisitely decorated with garlands and toran, in pink & red hues. The bride arrived and was escorted to the stage. Relatives and friends blessed her, gave gifts as the bride awaited the grooms arrival.  

Before the groom heads to the Wedding venue, his sister ties a golden thread Sehra around the groom’s head and then apply kajal behind his ear to ward off any evil as the banna (groom) gets ready to meet his bandi (bride). The barat reached the wedding venue. Barat is a fun affair for all everyone who is a part of it.

Mama Milni is where the bride’s side welcome the groom’s side. All the respective uncles from both families greeted each other with hugs and garlands. Once this done, the baraat proceeded to the Jaimala venue which was lit up with colourful lights, a ring of fire showers was set for the Couple to step in. Once in, the fire showers were lit, amazing to see the beautifully lit circle with couple in the centre with Varmala in hand. Jai mala as the garlands are called, is no doubt an amusing ceremony as the groom teased the bride by shifting his head back every time the bride tried to garland him. I think the bride made Big eyes to the groom because the second time he quietly surrendered to the Jaimala.

Once all the dance & drama over, the couple entered the Banquet Hall. A few moments spent on stage to meet the guests. After this the wedding ritual started with the couple adorning each other with varmala again, followed by the gath bandhan, pani graha, Kanyadaan and finally the pheras took place. I could see the father of the bride standing and watching with moist eyes. The guests had their fill of the lavish buffet which was really a hard work shown by the cooks, excellent in taste.

“Nikkasi” - it was time for the bandi (bride) to leave her maternal house and bid a goodbye to her family. Bidaii done with emotional hugs and moist eyes but happiness in heart. It is always difficult for a father to see off his daughter in marriage. As the couple left the venue a coconut was placed under the car wheel which is believed to bring happiness and good luck.

Corrupted eating habits.

 

Corrupted eating habits, I call them because they are against all gourmet eating & style. I understand everyone wants a bit of every cuisine and that idea corrupts the way food is enjoyed.... taste, aroma & after taste wise.

Let's take a typical order by a family or group in a multi-cuisine restaurant: chicken lollypop, tandoori  malai kabab, chicken handi, panir makhani, roti etc. Imagine after eating lollypop with Schezwan sauce (chutney, as many call it) the lingering taste of garlic n celery is wasted by a tandoori malai kabab that is mild n cheesy. Then comes the Punjabi dishes savored with laccha onions n lime. This done all opt for a dessert.....brownie choc sauce, caramel custard. These desserts are consumed with still the strong spice n onion taste in mouth. The first morsel is  just wasted. Second typical order is manchow soup ( with many times stale oil smelling fried noodles), chicken tikka, dimsum followed by chicken lajawab, veg milijuli roti etc. OMG what a mix of flavors n aroma, the taste buds go on overdrive. It's a fashion to order sizzling brownie so it comes and all dip a spoon in it.

Some youngsters go bonkers on nachos, a kabab, periperi dish, lasagne or pasta. Tell me what do you taste ? Tangy sauce, then spices, then a totaly different spice n honey followed by creamy  garlic taste. A war of flavors.

How can the basics of relishing food flavors & aroma be sacrificed like this. Majority will disagree with me because like I said everyone wants to have a bit of every cuisine available. People do enjoy.But does the taste of any cuisine linger on?

Try this next time when you plan a meal in a restaurant. Be loyal to one cuisine and feel the difference.

A Indian meal with shorba, kababs, curried dish or biryani, rotis accompanied with vinegar onion, panchranga achaar will leave you & taste buds satisfied.

Or A Chinese meal with light corn soup, starters ( saucy or golden fried or both), a stir fried & one sauced veg or chicken, simple fried rice with no strong flavor, and finish with honey noodles.

I assure you the taste & flavors of spice or herbs, sauce or gravy will linger on !!!!.