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Walking through a Bazaar

When the Spring Equinox ends, the day is celebrated in many places in India by various names. In Bengal its called “Pohela Boishakh”. A north Indian might call it “pahela Baisakh” with a lot of tongue curling.

The little pavement shops were dressed for the occasion. A lot of Red, glitter, pottery painted with designs and a Haal Khaata, or an accounts book ready for the morning ritual.

I sometimes wonder the need of an accounts book. Majority of the Bengali Hindus are not really known for their business acumen. That is left to the Marwari community and this prosperity is evident by their really large houses in the poshest localities of the city. Even then, they would get down from their Audi, or the least a mercedes, as the entire family, and extended family, would plan a sunday trip to the Jhalmuri wala. The matronly mother would then order a dozen or so jhalmuris (a kind of a mixed salad with puffed rice), keenly noting the amount of sufficient almonds to go into it. The eldest male member would then make the payment after sufficient negotiation with the roadside vendor.

The rest of the Bengali community has two major occupations, one is slaving for the above community and the second is the intellectual class; who’s children leave Calcutta for better prospects as fast as they grow up. And they do extremely well, …. but outside Calcutta.

Then the mind wanders to intellectual Bengalis and the name “Amartya Sen” comes to the mind. I haven’t googled him yet, but I believe he is known for his studies relating to poverty which got him a noble prize.

The gaze then shifts back to the roadside dweller, a sickly thin lady, wearing nothing but a blouseless sari and eating the scraping from a used curd bowl.

Wonder if she has heard about him too. I suspect not.

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Locked Out!

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I forgot the password. It actually took a year to recover. Do I have a simple explanation to it? If I were to give an excuse, there would be many. Ever since we have this trend of alpha numeric codes with multiple special characters interspersed, password creation has become a chore. Increasingly most of our dealings are going online. Password creation increasing directly proportional. Need to remember and age both take their toll as the mind stresses itself to juggle with many new characters, meant to be different each time.

Over the last one year from the previous post, I’ve changed residence four times. A physical “home” to be took precedence over a web “homepage”. Real locks and keys took precedence over the digital ones.

The experiences, though were gained. Traveling through Calcutta. Discovering new places, to eat. Thanks to mobile apps , travel and food is both available at click of a button but the joy of discovering the hidden markets beneath temporary plastic sheets, on either sides of the road is unexplainable. I feel a certain sense of joy at discovering a 100 year old sweet shop, sampling roadside food, picking a kalamkari skirt at a bargain deal from these streets. Then, the frustration while communicating with a sleepy shopkeeper at 2:00 in the afternoon as Calcutta shuts shop for their siesta.

Watching the palash tree bloom, then the copper tones and then the gulmohars. I must say that I have a nice view. Sometimes, its good to be locked out. Now I’m back.

Six Local flavors of India

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If you were to travel or stay in India, you can be certain about one thing. The flavors would change when you move from one state to another. That wouldn’t mean less or more spicy, but the entire culture would have a traditional favourite one or two fruit ingredients appealing to local palette. While most of the country may have its own version of a mango species and the raw mango or Ambi would find its way into most preparations, there are some flavours which are predominant in some regions than others. In north be prepared to encounter the purple Jamun fruit, its colour staining the lips. The Imli, ( tamarind) would travel in most of the plains with you; but come west coast and you would find a red fruit called Kokum. I encountered this fruit for the first time in Goa in a vegetable dish. It’s natural red colour was a pale pink after cooking. At the steps to the east, across the country, a date and jaggery mix, called Nolen Gur is found. Move south and even the hotels could offer you a beverage “cold TC water” or Tender Coconut.

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