Celebrating Passion for Food
It has been sometime since we have ventured into cuisine from the land of Nawabs. Biryani, though popularly identified as a rich food that emanated out from food habits that boasts of richness and subtlety of Nawabi cuisine, it is equally popular among the commoners.
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Friends, if I have to describe today’s recipe, I would say it is succulent, flavorful, enriching, and satiating and it indeed is Prawns (Jhinga) Biryani.
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We came across this recipe in one of my favorite cook-books-‘Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra’- by Aditya Mehendale. The book documents, non-veg delicacies of different Maharashtrian communities, some well-known recipes and also some lesser known recipes that are known only to these communities.
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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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Love is in the air. The Monsoons have come, and with its arrival this air has become scented. The dry and lifeless summer that serves as a precursor to lively monsoon makes this atmosphere dry and insipid. The earth dries up, weaker trees and plants, shrubs and bushes wither away and those that bear strength would wait for that first drop of rain. Everything comes to a standstill; it is as if every creature is praying for the arrival of the first shower. Finally the day arrives; the dark cloud encircles the earth and cool breeze begins to blow, announcing the much anticipated arrival of the dignitary that everyone’s been waiting for with the bated breath.
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This time of the year, monsoon gradually spreads across the India and summer lazily packs its bag and lingers around as if it is in no rush to leave the scene. It is akin to that reluctant kid who has been asked to leave but he just hangs around in case if he would be asked to come back in. However, with the end of summer season it is also the end of wedding season in India. In India when every small task is done within the shubh muhurat (auspicious time to perform a ceremony), every job change, house warming, job interview is done as per shubh muhurat, and then it should be no surprise that every wedding is also fixed for a sacred time. In India there are primarily two seasons for wedding summer and winter.
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Patiala, a fourth largest city in Southeastern part of Punjab is popular in India for several noteworthy items. Its traditional turban, Patiala salwar (a female trouser), jutti (footwear) and the world famous Patiala peg (said to be roughly around 120ml). Patiala is also renowned for its rich gastronomic traditions. Food preparations like tandoori roti, maa ki daal, matar paneer, paranthas, aloo ki tikki, malai kulfi , makki ki roti and sarso da saag are part of the rich culinary list that Patiala can proudly boast about.
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Friends, We are concluding the Tricolor week celebration with this eye pleasing and super delicious recipe “Tricolor Rice”.
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Having a go-to-guy in life is sometimes a essential luxury. Why “essential” and “luxury” together, you may ask?. Well the answer is really simple, “Essential” because you may find yourself often in difficult situations and if you do not know how to get your way out of that situation, you at least need to know who your go-to-guy is, who can help you sail through.
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