Celebrating Passion for Food
Being a food enthusiast, I can lay claim to my share of learnings. One of the major aspect of this learning process has been to expect surprises at most unexpected places. My strong conviction into this philosophy was reaffirmed, when last month we went for a road trip. I enjoy the road trips for the foods that I encounter at different places, and interspersed somewhere in heaps of dishes on the menu, one can find few gem of the recipes.
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Last week we had a dinner planned out for our guest. On their insistence we kept it a low key affair. We decided to do away with an elaborate 4 course meal and make a simple one-pot meal. What better than a Biryani for such meals. As our guests had a strong appetite and craving for fiery food, we made biryani reasonably spicy to suit their palate. However, we were hesitant and decided to go easy by adding a Raita to our menu. We needed something that will complement the spicy biryani and will provide a cooling after-effect and so we added Aloo-Pudina Raita to our menu.
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There are days when you partake in self-indulgence and cook an opulent meal for yourself and there are other days when you feel lazy. Once in a while, when I feel bogged down due to indolence I resort to some quick recipes that just lets me get done with my cooking ritual so that I could languish in my bed after lunch. Surmai Tawa Fry is an interesting recipe which strikes a fine balance between these two contrasting zones.
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Tandoori Chicken has attained a distinction of being a most popular starter recipe across India and even globally. This dish had originated in Punjab during pre-independence era, and derives its name from large cylindrical clay oven known as “Tandoor”. Back then, community ovens were very popular and dishes like tandoori chicken, tandoori breads were made in those ovens. After independence, when folks from Punjabi community migrated to Delhi and other parts of country, they carried the culture of Community Ovens with them.
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I had an unexpected encounter with this chutney, during one of our official team party. I had known its close cousin Hari (Green) Chutney for quite some time as most of the restaurants which I have been to in Pune, serve Hari Chutney as a customary accompaniment with Tandoor dishes.
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Diwali mornings, every year similar scenes would be played out in our one room kitchen home. Mom would cajole me, threaten me and finally forcefully drag me out of bed. I would be required to find my way to bathroom and get ready before Mom lights up the house with clay diyas. I would trudge across laboriously taking a slight detour and make my way to kitchen instead. I would find it on the corner of a table kept in a large vessel, tightly covered.
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It tastes sweet at times, and at other times it tastes sour. It may burn your tongue with its heat or make you cringe with its bitterness. The great Indian relish Chutney is as multifaceted as it can get. The relishes like chutney or pickle are an integral part of Indian meal. It may accompany a rich man’s main course or form an integral part of a poor man’s daily meal.
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