RECIPE - Tameta Per Eeda

TAMETA PER EEDA

No I am not a strict vegetarian , in fact I am a strict eggitarian, yes I love my eggs and I love them whichever way they can be cooked - boiled, bhurjee, florentine, omelet etc. 

But it was in circa 1998, when a Parsee nurse attending to my ailing father saw my affinity towards eggs and made me a popular Parsee dish called Tameta Per Eeda (lliterally translating into Eggs on Tomatoes!) . Now the Parsees love their eggs too, they can have them with just about with anything, Papeeta Per Eeda (Eggs on Potatoes), Bheeda per Eeda (Egg on Okra), Salli per Eeda (Eggs on fried potato strips), infact there is a joke that goes that they will even make Eeda Per Eeda (Eggs on Eggs)!!! 

 But my absolute favourite is the Tatmeta Per Eeda (Eggs on Tomatoes). Last made by my dear friend Nina Bhalla , a Paaki Bawi married to a burlusque Panju! 

I tried this at home today which made for a brilliant breakfast and very healthy as well. So here goes

3 Egg whites 

1 Whole Egg

2 Tomatoes Diced

1 Small Onion Diced

1/2 Cup Coriander chopped

1 Tsp Coriander Poweder

2 Tsp Olive Oil

Salt , Pepper & Chili Powder to taste

This is good for one or two people 

Heat oil in a small pan which is good for a two egg omelet. We want the dish to be nice and thick. Add to it the Coriander powder, Salt and Pepper till the juices are released in the oil. 

Add the chopped onions and fry till they are translucent but haven't started browning. 

Add the tomatoes and cook on a low flame for a few minutes till they turn limp and soggy. 

Add the chopped coriander and continue stirring till the tomatoes look soft. 

Pour the egg whites over the mixture and evenly spread it all over covering evenly with the whites. 

Break a whole egg in the middle of the setting frittata

Sprinkle some salt, pepper and chili powder and cover the pan till the yolk is completely cooked and is well done. 

Serve straight from the pan cutting it into large wedges.

Serve with some Brun paav - a hard bread roll popularly found in the Paree/Irani bakeries and you are set to start your day!

ENJOY DICKRA!

The Murder Of Gujarati Food

AGASHIYE 

(HOUSE OF MG , AHMEDABAD)

First Impressions

As you walk into the House of MG, you are immediately transferred to the days when Ahmedabad was a flourishing textile city, with mill-owners or better known as ‘seths’ with their buggies, servants and large havelis. The look as been kept intact with corridors lined with memorabilia and sepia toned pictures of an era gone by. Agashiye or At The Terrace in Gujarati , as its name suggests is located on the terrace of the haveli, which used to be one of the rooms of the erstwhile sethias of the house. Waiters dressed in the traditional gujrati kurta-pajama greet you warmly. You feel like one of the sethias in all their pomp and glory! Gurgling fountains greet you at the entrance and there are silent ponds with floating lotuses here and there, pictures, statues and paintings give this a warm, homely and posh feel.

Service

Service is almost impeccable. As you are warmly led to the table and explained about the menu, you are greeted with a rose as a gesture of welcome and you get hot water in a basin to wash your hands before you start the meal. Although the waiters weren't very good with english, they spoke traditional amdavadi Gujarati, but the over all warmth, the persuasion to eat more made you feel at home, as if being served by your own servant and maharaj!

The Food

This is where trouble started. Half of us wanted to eat the Thaali  and the rest of us opted for a-la carte. Both were pretty much disastrous and almost mundane. Now let me warn you, our own home standards of Gujarati food are very high since we are all caterers of some sort or the other, so we had already lowered our thresh holds. But the food didn't even live halfway to our expectations. 

The thaali was extravagant no doubt, starting with mini batatawadas with tamrind chutney, just about ok. The thick basundi was boring when so much excitement can surround it. The subzis  of masala parval, bataka, gatta-nu-shaak were just borderline where the gatta-nu-shaak  saved the day for the rest of the thaali. The daals were insipid and sweet. Two types of Rotis were served, methi roti - too thick, almost a bhaakri type dry feel and taste and the rotlis too thick and tough- now this is totally intolerable in a Gujarati meal, where the rotlis or phulkaas are as soft as a baby’s cheek. The second farsaan - Handvo was boring, dry and tasteless. Thankfully we did’nt bother eating the malpuas - saving of calories in a otherwise bas meal. Basically the food was over-all sweet thereby furthering the cliche that all Gujarati food is sweet (which is not so). 

The a-la carte was even worse. My sister in law ordered Utthapa (God alone knows why!) but they were aweful, tasteless and rubbery. We experimented with the bhakari pizza , (a melee of Gujarati Bhaakri with the Italian Pizza topping!) available on every nook and corner of Ahmedabad and generally super-delicious, but two bites were enough to leave the rest of the dish alone - inedible! I ordered a mini meal of methi thepla, dahi raita & sev-puri!!!  What a combination but nevertheless, the theplas never arrived, the raita was way too sweet but nicely chilled and a warm welcome to the Ahmedabad heat but the sev-puri was terrible, puris too hard, chutneys too sweet, now one generally cant go wrong with the basic sev-puri but alas Agashiye had! Lastly even the mukhwaas which no Guajrati meal is complete without, was half eaten, sticky and congealed in their respective bottles, refusing to come out. Phew!

Value For Money

At Rs. 600 a thaali in price sensitive Ahmedabad, this was a total waste, so what if you are being served in Silverware, its not like you get to take that home! Even the average mini meal was about Rs. 175 was just not worth it. The meal for 6 people came to Rs. 2300 which was a total rip-off!

The Verdict

A typical case of ‘looks can be deceptive” and so can reviews by khaadi clad goras writing for the Lonely Planet. Even they dont deserve such mundane and average food at sky high prices. The service, look and feel along with the beautiful atmosphere can bowl you over, but the high comes down like a deflated balloon with the food for sure. Agashiye does not deserve the trek to come to the old city. 

I am sure the spirit of the grandmoms of the House of Mangaldas must be weeping seeing their recipes murdered so!

Sipping Cha with Yah!

A RESTAURANT REVIEW

YAUTCHA 

(Bandra Kurla Complex, Mumbai)

First Impressions

As you approach the rather upscale and very fancy Yatucha at Bandra Kurla complex, the array of cars parked right outside are enough to give you a complex, but this is Mumbai, where cars dont matter nor does where you stay or what designer clothes you wear-its what YOU are all about. And I know I am all about food, good vegetarian food. A gang of very courteous girls welcome you to this fine dine,east asian, dining experience. Once inside you could be anywhere in the world, New York’s Meat Packing District,London’s Soho or Singapore’s Orchid Road- very international look and feel. First impressions - very chic, very sleek and very modern. But whats that noise, the chattering of a million people and the constant clanging of the stir fry woks, a thoushand clanging pots and pans were deafening. Suddenly fine dining turned into local irani joint. Lighting was smooth and just enough. Seating was smart, basic and comfortable. I guess the attention was on food rather than the decor. But it were the high windows with lovely views of the trendy Bandra Kurla Complex which gave it the very international look.

Service

Very serious, courteous and extremely knowledgable staff helped us select our appetizers. Since we were celebrating, their in-house sommelier (yes a dedicated wine sommelier!) helped us through the wine selection, but considering we wanted Prosecco there was only one choice ! Service was prompt , quick and very smart, was surprised, as was expecting snobbish staff with a high-end attitude a-la Hakkasan. A bit of warmth, some smiles and a bit of chatting and inquiry would have helped patrons feel more relaxed and comfortable. Never once did the maiter d’ or the table waiters bother to find out about our experience so far. 

The Food

Veg Crystal Dumplings

Asaparagus Cheung Fun

Everything negative was about to be washed out with what was about to come next. Finally the restauranteurs (especially asian) have understood the importance of the vegetarian clientele and Gujrati high spenders and have an exclusive vegetarian menu. Whoopie! So no more getting reiterating the waiter that there should be no oyster sauce or fish in the food. What a relief. From a large selection of dim-sums we chose the Shitake Mushroom, the Vegetable Crystal, Asparagus Cheung Fun and Pan Fried Turnip Cake.  They need more selection on their wine list for sure. The dim sums were little pieces of heavenly clouds. The moment they touch the tongue the skin almost as if disappears filling the mouth with a fantastic array of flavors. Mushrooms mingling with delicate hints of ginger, asian vegetables minced with garlic , asparagus with french beans were an absolute delight. The very highly recommended Edamame Dim Sum was a bit of a let down for us. Avoidable for sure. But the delicious turnip cake topped with heaps of fried garlic which was the highlight of course one. Yes we were happy, very happy so far. The mains were a flat malaysian noodle, fried eggplant, french beans in a thick garlic sauce, mobo tofu and fried rice. The noodles were once again the best I have ever tasted in Mumbai, really flat pieces but soft as a babys bottom, would melt before you got to chew them. Fantastic. 

The eggplant  a bit of a bummer. But the french beans were outstanding, what did they do to them!! Crunchy, spicy, sweet , so many rich flavours playing with the palette. I couldn't get enough. Portions looked small, but yet there were leftovers, so for 4 eaters, single portions are just fine if you have had your share of appetizers, that is. The desserts - OH MY GOD, I could write a 1000 words on the desserts, ensuring what was eggless, we settled for Sorbet and the Hazlenut Ganache with Honeycomb Ice Cream. The Sorbet - Raspberry, Tropical Fruit & Pina Colada were superb. Especially Pina Colada - I could have had a tub filled of that stuff! Just perfectly soft, sweet and beautifully flavored. The Hazelnut Ganache was the lightest, fluffiest and most perfect mousse I have sunk my teeth into! Just superb. I was speechless. Perfectly combined with the honey-comb ice cream. There was no better way to end a perfect meal. 

Malaysian Flat Noodles

Mogo Tofu

The Verdict

Sorbet

Yatucha, looks very unapproachable, very up market but in fact its a warm, friendly and yet very up scale restaurant with a fabulous array of vegetarian selection, superb desserts and good service. Just that the noise was too much, especially from the open kitchen. I knew a couple sitting right behind me celebrating their 15 years of being married, who left post appetizers as the noise was way too much. So definitely not for a romantic cozy dinner. But great to entertain international guests, your family (not kids!) and to dine with friends. Beware the bill can set you back by as much as your drivers salary but what the heck once in a while its worth it.

Yatucha is hip , happening and very modern asian food. Hope it stays that way. 

Survival of the vegetarian in the holy land!

 A holiday was due, long over due. The stress and mundanity of Mumbais madness was getting on to both me and Sheetal.  Even weekend breaks and getaways weren't not doing much to the harrowed soul and the harried mind! Sheetal surprised me with a well-planned getaway to..... the middle of nowhere, only miles of arid deserts , ancient ruins , the Dead Sea and home to one of the most striking wonders of the world  Petra. The destination was Jordan! A small islamic country surrounded by Saudi Arabia on one side, Syria on the north, Israel on the North West and Egypt on the South West, nestled in between a bustling, traditional and yet modern Hashemite Kingdom Of Jordan. 

The biggest worry we both had was - FOOD. How would two vegetarians survive ten days in a largely meat eating country? Bags were packed and one specially for food - yes we took our rations of khakhras, theplas,  chakris, soya snacks and ready to eat Paneer Makhani, Black Daal et al. Sheetal also carried a small box of ‘ methia no masalo’ thats how well prepared we were. 

But Jordan surprised us all the way , with its people , with its places and more so with the culinary indulgence. Now if I rant too much about what we did and what we saw it would be more of a travel blog rather than my epicurean experience. So will stick strictly with the food!

My first experience of middle eastern cuisine was at the Kuwait Airport and I decided to eat something local. There were plenty of international chains serving factory prepared food. But I wanted local. So my choice was Fatayer. This is very much like our naan only layered with zaatar and drenched in olive oil and baked in a clay oven to near perfection with oodles of goat cheese or jibneh. With the first bite, as streams of melted cheese ooze out mingling with the tasteful Zaatar and rich olive oil, I knew I was in Allah’s heaven! Delicious. I was sure I wouldnt go hungry for the next few days. 

Right I was! Our first meal in Amman was at a trendy open air terrace cafe - Book@cafe on the hip-n-happening al Rainbow street. Filled with ultra modern Jordanians, kissing in the air, smoking on hookahs and shying away from Alcohol, but hip to the core. Our first meal was truly worth remembering - A bowl of Fateh Hummus, was simply a gastronomical pleasure. More like a pie, made of the creamiest hummus, chunks of bread, chick peas and topped with crispy filo pastry and then baked. As you spoon into this delicious middle eastern pie, you now understand why wars were fought over who invented the Hummus!!! The other must mention is the Spanakopita, now Sheetal is a big Spinach fan a-la popeye, but this pie was delicious, a large dough-pie stuffed with soft spinach, feta cheese and olive oil and baked till golden. What a blessing for us vegetarians! 

Now as I talk about food of this region, you will hear loads of words like Zaatar, Labneh, Fatayeh and the regular Mezzes - Hummus, Moutabel, Muhaamarra which need no introduction. But let me write a bit about the odd ones! 

A Mezze Platter

Zaatar - Is a mixture of herbs very popular in the middle east, a very strong base of toasted sesame which is found in almost all middle eastern cuisines in some for or the other , along with thyme, fresh oregano, Basil etc. Sprinkle this on almost anything and see how it enhances the flavour and the experience. 

Labneh - Is basically thick curd, hung for more than 24 hours till it gets an almost cream like consistency , mixed with either garlic, or a sprinkle of Zaatar, Sumac. Eaten just about anytime of the day!

Fatayeh - Is a baked pie or naan with various fillings like spinach and cheese, just cheese or meat. 

Tahini - A sauce used in almost everything middle eastern - made with toasted sesame seeds and olive oil. 

The breakfast was also a vegetarians delight. I am not going to discuss the eggs and croissants but dwell on the traditional breakfast. The main course is  Foul,  a traditionaly egyptian dish, which is basically a fava bean stew, thickly cooked in a tomato gravy and onions, top it with loads of virgin oil, tahini, hummus and zaatar. Sumac is another delicious zaatar like herb made with dried pomegranates and spices. Then there is pile of arabic bread or pita, to be dipped in labneh, or olive oil and zataar or combinations of all three! This was just getting better and better. No middle eastern meal is complete without hummus! And I know my stomach was well taken care of till dinner. At some places we also got brilliant moutabel for breakfast. Moutabel is a cold mezze or a cold starter to be eaten as a dip with pita. Made with roasted eggplants ( similar to  baingan ka bharta) but cooked in olive oil with loads of fresh crunchy parsley, tahini & lemon juice. 

Morrocan Mint & Camomille Teas at Sufra

Tea and Coffee play an important role in the Jordanian meal. Cafes serving Chai or Kaffe are lined up everywhere. Morrocan Mint Tea is very popular, so is the strong Arabic Coffee. The Arabic Coffee is a strong local blend of coffee, powered along with Cardamom and Clove, and added to steam hot water with sugar or sukkar ,  the brew will keep you up for hours together. The strong aromas of coffee mingling with a tinge of Cardamom andClove will keep you asking for seconds, but beware this is one helluva strong coffee. Another very popular drink is Lemonade, fresh medditarranen lemons, squeezed with soda and lots of mint leaves served with crushed ice is perfect to beat the scorching hot sun! Local and imported beers are available plentiful and the Jordanian society is modern enough to allow alcohol in public places!

Eggplant with Bulgarian Cheese & Avocado

An evening at Fakhr El Din and Sufras both in Amman were worth it. Fakhr El Din in an Arabic Restaurant, expensive and posh. Where you are served a huge tray of raw salad which is to be eaten raw with lemon, along with a thick garlic paste. The strong garlic paste was just superb without leaving any smell or aftertaste. Another surprising dish was the Eggplant with Bulgarian cheese, thick slices of roasted eggplant and bulgarian cheese and slices of avacado all piled up and drenched in a thick pomegranate molasses. Sufras - a beautiful open air restaurant, with a terrace and stunning views of Amman. Dinner is served in a traditional arabic courtyard with water fountains and gently swaying palm trees. A daal  like soup called Adas was good to whet the appetite to a fantastic meal to come. Bowls of cold and hot mezze like Musabaha - a version of hummus,  Muttabel (the best in all of Jordan) , Batata Harra - very much like our dry potato subzi , Falafel - needs no introduction to the Indian foodie! , Fatayer Jibney , although most were starters but with the arabic bread to break, this was one satisfying meal. 

Pistachio Ice Cream with Sugar Cotton Candy

But what stole the show was the local pistachio ice cream with  halva ,  a creamy crunchy pistachio ice cream served with stringy candied sugar almost like cotton candy. As you spooned into the ice-cream and halva, strong pistachio flavor paired beautifully with the soft cotton candy which just simply melted in the mouth. Sure this is what heaven tastes like! 

All Time Favourite - The Baklava!

And of course no meal is complete with the famous baklava, available plentiful in all restaurants & roadside bakeries, just layers of pure sweet pleasure!

Fatayer from South Jordan

Every restaurant, every dish had its own charm and and its own local twist. The  Fatayer in Aqaba was much different almost like a roomali roti with cheese and spinach, topped with zaatar baked till crisp. A great snack anytime of the day or night! Varities of hummus was seen all over, some with meat, some with mushrooms, some with whole garbanzo beans. Do try them all!

Sweet shops and bakeries are seen everywhere. Jordanians love their bread and you get all sorts of arabic breads, pita, shraak which is very much like a large indian roti cooked on charcoals on an upside down tava. You will see locals piling up on bread at breakfast as much as at dinner, as if it were running out of the stuff. Jordanians do love their breads. 

Never once remaining hungry or missing home food and yes most of the Indian stuff was left behind at our last stop! Now I am dying to try out the fabulous delicacies that I saw, ate and relished in this beautiful country of Jordan, so await the photos on my facebook blog, for those who dont know of it : https://www.facebook.com/groups/foodconceptsmumbai/

Keep eating, dream and living food! 
Ciao till the next one!