Celebrating Passion for Food
At this time of year in Pune (month of October), rains would have fast shut its door like a whimsical, adamant teenager who is difficult to persuade and winters though seem to be around the corner, would still be afar. Sensing this as an opportunity, heat and humidity would torment us for the month of October. However, this year, we are witnessing a turnaround. The rains has picked up in an unprecedented way by the end of its season and I am enjoying it.
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I am an eternal optimist, a person who would look for silver linings in every problem at hand. I stick to this philosophy for most events in my life, however I must admit, there are some events which I rue as a lost opportunity. I regret to have missed the gastronomic experience of trying out the Nawabi (royalty) recipe of Shahi Tukda during my trip to Lucknow last year. This feeling is more so justified when you know that the recipe originated from that city.
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We had a set routine, and we loved it. Every Sunday, Missus and I would set out early morning for a romantic stroll, our hands tightly clasped, she would look into my eyes and we would talk for hours.
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Food is an ultimate evidence of human evolution. As the mankind evolved, our eating habits changed. New techniques were learnt, new methods were found, new ingredients were embraced and thus a new culture was born. Indian food is an amalgamation of several regional cuisines which signifies the widespread diversity of our country. Indian history is replete with several invasions and wars that influenced our lives. It impacted our geography, religions, languages, and lifestyle and completely altered our food. If you ever take a road trip in India, and as you crossover from one state to another, you get a firsthand experience of this phenomenal diversity. At Food Stop, we explore some popular and some less known dishes of our country. As we travel through different regions, different states we bring to you some signature dishes that is synonymous with the region. If you are a food buff or an avid traveler with a penchant for experimenting with new taste, we will share some interesting places, restaurants that are worth visiting. This is one unending journey, which will have several interesting stops- food stops.
Read about Mangalore Food Stop
We have been facing issues lately with our refrigerator. It is little over 7 years old and had never ill-behaved but lately it had been turning its back on us. I believed in it and entrusted it with the responsibility of keeping my essentials safe and it did exactly what it promised for all these years.
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Many times we are faced with situation when we have a surprise guest at home and limited resources in kitchen. I was faced with this dilemma recently.
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We came across this recipe from Koli cuisine in the cookbook “Rare gems- A non-vegetarian gourmet collection from Maharashtra” authored by Aditya Mehendale. This book in itself is an amazing piece or art which clearly demonstrates the hard work and thorough knowledge applied by author in documenting some popular and some less known recipes from culinary landscape of Maharashtra.
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French lay their claim on it but inhabitants of Mahon would disagree. It must be a sensitive issue for food historians or etymologists in culinary world to which they have been seeking answers to but it’s a tough nut to crack. I think the story that both sides present, itself is quite fascinating and deserves to be told. Let me tell you the story of Mayonnaise- a delicacy or as the French would say délicatesse, without which your sandwich would never taste same.
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