MONSOON MAGIC

Its the monsoon magic mesmerizing Mumbai. Dark clouds gathering, unexpected and sudden showers, the rattling of the windows , the whistling of the winds and the ruffling of the trees. The Monsoons have set in but not as much as we would have liked it. But, nevertheless monsoons brings with it its own fun, its own memories and monsoon related food!

Remember when it would start to rain, the sweet smell of wet earth? Missing school and staying in just because the roads have flooded? Running to hide under trees to get less wet then you already are? Playing football and getting all muddy and wet? But the rains, the winds and the wetness also arouse my appetite and hunger!

With the advent of the rains, my first thoughts are of hot bhajiyas or batter-dipped fritters, not to be mixed with the delicate japanese tempura! These are dipped in a thick layer of gram flour batter and deep fired in hot oil. The combinations could be various, from the regular like potatoes, onion , green peppers to methi, palak, baby corn , bhindi , cauliflower , and the very risky banana and mango. Yes we even batter fried bananas and mangos to make delicious bhajiyas. If you are lucky in late Monsoons you may hit upon juicy purple yam,skin and slice them, deep fry them (no batter required) and serve with loads of chaat masala and lemon, very very delicious. You could experiment with sliced sweet potatoes, brinjals and even jackfruit. Team them up with freshly made corriander chutney, tamrind chutney and ketchup and the monsoons just became more enjoyable. The crunch of the crispy onion pakora keeping up with the thunder , the bite of the chillie pakora to drive away the cold and the fulfilling aloo bhajiays re-assuring you that life cant get any better than this!

Another favorite monsoon snack is the bhutta  or corn on the cob, roasted over charcoals, rubbed with a large lemon teamed with salt, pepper and chilly powder. The last time I made a chilly butter by taking a dollop of butter mixing it with cayenne chilly powder and a bit of lemon juice and spread it over a freshly charcoal roasted corn. Amazing !!! the tingling spicy chilly balanced by the creaminess of the butter and the sweet roasted corn was just perfect to spend a rainy evening staring into the waves and lashes of rain. 

Monsoon dinners also included loads of soups especially coming home from work, drenched to the bone, shivering and cold. A hot bowl of soup after a warm shower always helped. I experiment with soups a lot, recently I tried the  Summer Veggies and Pesto soup. Made with Leeks and Zucchini , leek a fairly western vegetable, but just like the onion without its pungentness and Zucchini similar to kheera kakdi found more up north. Start by frying some leek, and zucchini in some two tbsps of olive oil, till the leek starts to turn translucent and the zucchini soft and tender. Take a bowl of vegetarian clear broth, no tomatoes please. Add to it white beans, use canned or boiled ones if you have the time, some vermicelli and salt, pepper to taste. At the first boil add at the leeks and zucchini and let the broth come to a gentle simmer. Once the broth is thick enough, take off the gas and add diced tomatoes and garnish with a big dash to pesto. Hmmmm, the freshness of the pesto will first hit your nose and as you devour the rest of the soup, in front of the TV and hear the thunder outside, you know you are safe and comfortable at home.

But nothing in the world is like a nice cup of steamy hot tea or chai , perfectly brewed with a bunch of fresh pudina or lemon grass, a generous dash of ginger to drive away the  shivers and lots of elaichi or cardamom. Monsoons and cups of tea go hand in hand and if you have a plate full of Bhajiyas or pakoras, then your evening couldn't get better however hard it may rain, how ever loud the clapping of the thunder and however startling  the lightening. As you curl up with a cup of spicy Indian Tea and garma-garm  pakoras,  you know you are in a safe , happy , cozy place. Nothing more mesmerizing than Mumbai Monsoons!










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A trip down Epicurean Alley

Food touches every sense possible. Its aromas to inhale, its visual appeal to please the eye, its multitude of tastes, its crunch to resonate the ears and the wonderful memories to titillate the senses. Food is complete. Food is life.

In every sense the very aroma or a vision of food can send you back in time to wonderful memories which you so cherish, locked away in one compartment of the cranium afraid to let it unleash least you put on a few calories just by thought. Bringing back with it a tingle to the tongue and growl in the stomach.

Just the other day as I was walking back home and I smelt charcoal being burnt in a pit. It was this aroma, that took me back to the winter days spent in Ahmedabad during Diwali and going to my Nana’s cloth-mill a day before Diwali for Chopda Poojan. Post the ceremony what awaited was a fantastic full-aon Gujarati spread but what was special was the ‘Matla Nu Undhiyu’ , cooked in an earthen pot in a pit with charcoals. 

‘Undhiyu’ is a Gujarati delicacy, mainly cooked in the winters, prepared with mostly winter vegetables and tubers. Undhiyu is cooked with a mixture of green beans like Fava Beans - Hyacinth Beans colloquially known as Vhalor Papdi along with the pods, Green Toor Beans or Pigeon Peas, grated cococnut with lots of corriander leaves, making the mixture very green and pleasing to the eyes. Add to this skinned Sweet Potatoes, Eggplant, Purple Yam and Muthiya and here we have the Undhiya ready. For the uneducated in Gujarati Cuisine,  Muthiyas  fried dumplings made of gram flour and methi  or fenugreek . People love the Muthiya  giving the dish a crunchy yet bitter aftertaste But its not as easy as it seems. Remember to cut the tubers in big cubes. They make the dish look larger than life!. All this seasoned with lots of garlic, green chillies, Dhaniya Powder and Jeera powder and of course loads of vegetable oil makes the  Undhiya  what it is. Put it all in an earthen pot, cover it with dough and cook it underground with charcoals in a pit. The charcoals, the pot and the mud will give it a strong, earthy smell and taste. 

Once nice and cooked,as you open the dough cover, the flavors and aromas will entice you to eat a spoonfull, but don't just yet. The best way to have  Matla Nu Undhiyu , the way my  Mami  would make it was - take a big spoonful, with your bare hands crush everything , add a splash of ‘Koth Ni Chutney’  or  Kothiyu , koth is a wild fruit which has a great sweet-n- sour taste, add to it a topping of sev , coriander chutney, tamarind chutney and its ready to be devoured!

Matla Nu Undhiyu  was the star of the menu to be eaten with  Pooris , this itself made for a fantastic meal but Gujarati meals are never so simple or scarce . You need more - and more there was. 

The buffet started of with a great Basundi  and piping hot Jalebis -  thin and juicy with the right amount of crunch, dripping with the sweetness of saffron, followed by the Undhiyu ( panner butter masala and its variants were unheard of in those days!). Now, no gujju meal is complete without a farsaan , a huge plate full of the softest white dhoklas steamed to perfection with a generous sprinkling of pepper and red chillies to be devoured with a dollop of green chutney - heaven! As if this wasn't enough, the meal would end with Dhakko Daal,  an Amdavadi speciality , toor daal cooked with loads of vegetables, peanuts and thinly sliced dates. If the undhiyu had’nt sent you to heaven, then a bowl of pipping hot Dhakko Daal  would surely do the trick. After this we would need to loosen the string of our pajamas, let out a few loud burps and wait for the Badam-Kesar-Pista (aka BKP) ice cream to be served in little silver bowls with flat-headed spoons, cant ever forget the cream sticking to the palette. Who paid attention to the pooja, we kids only waited for this gastronomic meal. 

Take me back to those days when naan , paneer makhani , methi malai mutter, Dum Aloo Kashmiri were taboo topics in a traditional Gujarati meal, where mithai meant Saffron rich Jalebis not Chocolate Tarts and BKP ice-cream was eaten by the bowl full instead of ramekins of Creme Brulee´. 

Give me a traditional Gujarati meal any day. And for those unfortunate ones who dont know what all the above is, call up a Gujarati friend or family and invite yourself to a lunch, you will be treated like a God and fed like one too! 

We Gujaratis love our food and love to feed. 

Food In My Veins

From days I remember, food has been a very integral part of my life. My father a die hard foodie, would throw a fit at the slightest slip in his meal, training my mom and the rest of the staff to serving perfect meals. His love for food is remembered by all those who knew and remember him. Even at restaurants, he would order, unusually and new things and saying 'No' to him just did not exist. So thanks to him we got a chance to try it all. Thats where it all started. 


And so I say food is in my veins. Think food, live food , dream food and of course eat food. From years gone by the house was filled with all sorts of food being made, people being entertained and parties happening. People knew that if they were coming to my house, they would be fed well. Those invited for dinners would swear they hadnt eaten the entire day to save up for the evening meal. Food or food ideas never ran out at my house. 


It was at Dads insistence that Mom took upto cooking. Researching and reading cookbooks, learning from others and so on. Tarla Dalal was a huge influence on her and her recipes were the gospel truth. So we were already enjoying Khau Suey when most of my friends thought it was a Thai bad word or our Pizzas were renowned as we made everything including the dough from scratch, so my mom and dads friends kids would demand for Pizza Parties, with just Pizza and Thumps up. Most concoctions were unheard of for a lot of the invitees then, who had ever heard of a Bijaldo in the early 90s? BTW Bijaldo is a Aubergine layered bake with a smooth tomato gravy and cheese. So when I say food is in my veins I actually mean it. 


Seeing so much food being made in the house, it became an integral part of my life. My early attempts are cooking were miserable and a waste of food. Didnt know how to break an egg leave along cook it. This was before the internet days. But that changed with the advent of broadband internet entering the house and practically everything available on You-Tube!


My first and early experiments were with eggs. The simplest and easiest to make. I started with Omelets, Scrambled and then the French Toast. With every burnt omelet, I just got better, realizing when to turn, when to flip and how much to beat. But my culinary skills came out in the open when I started experimenting with French Toast. This was a treat for my daughter Seher and I would make it every Sunday Morning. This once I made with with Caremalized Bananas inbetween two french toasts and it was a hit. I was commanded every Sunday Morning by Seher to make that and it just got better. 

But the real encouragement came from my partner Sheetal, who egged me (not literally ) to seriously take it up. My first experiment was with Pesto and Pizza, which was successful. Then I invited a few of my friends over for dinner precisely 4 of them to experiment with. I had decided to try out the Salad Pizza and it was a hit! The next time around I invited a larger bunch of my friends and they absolutely loved what I had served them along with a bit of fusion food including haloumi cheese with Indian kebabs, Gonnchi (yes made at home!) a Morroccon Peanut Salad, Veggies in Corriander Pesto and a Creamy Sundried Tomato Pasta (the only let down on the menu!). Thats when I thought yes I can do it. I have it in me. 

So every weekend became a event to experiement. The house staff must be hating me but I was enjoying the experience. Grinding up a fresh pesto, inventing up new dishes , copying and twisting ideas, but just loving it. I have just touched the tip of the iceberg but I know there is a lot more to learn and discover. And I Am Loving It. 


Yeah.... Food Is In My Veins!!!