The Great Indian Wedding !

Wedding business for the food & beverage industry has emerged as a vibrant segment with exponential potential. The great Indian ‘shaadis’ are now known the world over for its exuberance, fan fare, cuisine and heritage. The movies, the media has played a major role in promoting the awareness and glorification of the Indian wedding.

The needs also have changed and everyone wants to do something different for their ‘shaadi’. All desire their wedding to be the talk of the town, remembered and talked about.

The detailing on hospitality, arrangements and cuisine require a lot of planning to make the entire event a thumping success. The wedding arrangements portray the image of the families and no one wants to compromise, to show the works; whether it is their social standing, love for their child, warm hospitality or grandeur.

On the choice of cuisine, the regional fare still stands as the most important component in the selection of a menu. Regional cuisine has its own distinct place and is the essence of the family. It is also the back bone or the foundation of Indian cuisine as it also signifies ‘ khandan’ or family heritage. It is an experience in itself, it takes one down the memory lane towards evolution, touching upon factors, which has resulted in the particular cuisine. It is this nostalgia that make the food all the more interesting. 

Mouth watering ‘chaat’ which can include varities of ‘golgappas’, ‘aloo tikki;, ‘bhalla papdi’, ‘chila’, ‘ pav bhaji’, ‘bhel puri’, ‘palak pakoda chaat’ ; the list is endless.

Hearty Indian short eats like ‘chole bhature’, ‘bedwin poori’, ‘samosa’, ‘kachori’ are some ‘must-includes’. The cocktail snacks can be equally or even more varied; ‘hara bhara kebab’, ‘akhrot ki tikki’, ‘kathal kebab’ a wide varieties of seekh kebabs. Non vegetarian selection are equally amazing.

Kebabs prepared live is a definite hit and the first preference for the guests. Live cooking is something which has caught a lot of attention as the food is hot and fresh and comes on to your plate with more assurance.

The main course gives a selection of myriad ethnic cuisines , it is like a treasure trove of variety of food that is available and becomes a daunting task to choose from.   Mughlai, Awadhi, Punjabi, Gujarati, South Indian, Parsi, Bengali, Rajasthani, Hyderabadi all have delicacies that are traditional as well as exotic. Also cooking styles like ‘handi’, ‘dum’, ‘tawa’, ‘sigri’ bring more exclusiveness to the cuisines. ‘ Biryanis’, ‘Quormas’, Indian Breads need no introduction. Indian sweets also have a fabulous variety; ‘jalebi’, ‘rabdi’ , ‘kulfi’, ‘gulab jamun’, ‘rasmalai’, ‘rasgulla’, ‘halwa’, ‘kheer’ : what to choose and what to leave , they are all ‘un-put-downable’ proposition.

Indian folks are also now a widely traveled bunch, hence there is a need for global cuisines as well. You also find a large segment, getting married to foreigners or NRI’s, hence the need for global cuisine becomes a necessity Food is also quite synonymous to fashion. Trends change and some thing new comes up. .  Cooking methods and live cooking stations of international cuisine are considered fashionable. Pastas , live carvings stations, grills and barbecues, Lebanese schwarma, salads, crepes& fondue, noodle & dimsum , pizzas or teppanyaki, wok fry’s or Mongolian are some hot selling counters.

Guests particularly ask for, Italian, Greek, Spanish, Mexican, South East Asian, Chinese, Caribbean and Mediterranean cuisines. Cooking styles like teppanyaki, roasts, flambé have lots of takers.

International desserts selection have become far and wide. Availability is easy and presentations are exotic, all this makes the desserts a competitive and demanding gamut to select from.

Overall anything and everything is available, available at a price. You can get chefs flown in from anywhere in India or abroad , you can have the choice and extent of cuisine or ingredient you prefer. Limitations are less limited.  Nowadays these are all available on a platter. You have to decide as to what you want and it can be customised and personalized for you at a ‘not-so-convincing’ price tag. But it sure does take the burden off your shoulders.

By : Devraj Halder

The Palette Makeover

They say that it takes three complete months of continued exposure to acquire a new taste.  I believed it at first and in the past, but now I think quite otherwise. There are actually two dissimilar ways to look at it.

Firstly, there are palettes, which hate to change their acquired tastes and seem to go back to what they desire more frequently than they want to. This is quite linked to comfort food, old habits, traditional outlook and apprehension to change.

It is like living in a more familiar world, which give solace in what you see on your plate and feel on your palette.

Lets talk of the other kind, were I see palettes, which are permanently on a world tour. Frequently, one finds himself eating, Indian, Italian, Japanese and even more on a single day and craves for more and even more variety. This insatiable quest to constantly seek for variety has caught today’s generation with a vice like grip. People switch cuisines as frequently as they change clothes. It is the present generation, which has actually broken the mind frame and thought process, which Indians per se has had over the years. Talk about movies, travel, sports; we see a paradigm shift in every sphere.  Food is a front-runner too, which in turn has prompted this amazing palette makeover.

A few years back, most of the meals would be consumed at home or would be home-cooked. Eating out would be a festive change mostly once a week for the average Indian. Now look at the transition were home cooked food is more enviable and sought after as all we do is constantly and incessantly eat out. Walk into a food court and you see a family of four eat four different cuisines on the same table. Talk of cuisines, children of today know more cuisines than their elder counterparts could even dream of at the same age.

So, how to make the most of the palette makeover? Let us attach this makeover thing to other kinds, which we have seen and encountered, like home, personality, office etc., all of which is for the better. That is the key phrase, for the better and a makeover is essentially for the better. So when we do have this plethora of variety of food available at a hop and call then why not make the most of it. Choose the healthy from the junk, the natural from the artificial, the fresh from the preserved, the lean from the fatty, the light from the heavy and the best from the rest ! .. Now it makes more sense doesn’t it?

The palette make over would be made over continuously and the ball is on the roll. So let your palette roll, but be on the drivers seat !

By : Devraj Halder

Thai - The sensory high !

Exotic Thailand conjures up enigmatic visuals according to taste and temperament. To some the country is a fantasy of royalty in spirituality of gilded temples and palaces, to others a palm-fringed beach of snowy white sand, an exotic tribal village high in misty mountains or the brassy, cosmopolitan lure of Bangkok or even the exotic nightlife. All are valid enough as individual impressions, yet misleading in terms of the whole for Thailand, like the nation's food, is a complex mixture of flavors and the product of a unique history.

Thailand is not a very big nor a very rich country, but it is unique. It has a way of life that mixes ancient ritual with the ways of the modern world. Thailand is most fortunate, with both the land and surrounding seas yielding rich harvests. The staple, rice, is grown in abundance, as do the numerous varieties of vegetables, fruits, herbs, and spices that enliven the Thai palate. Despite all the problems of the modern world Thailand still has much of old Siam.

The Thais are great eaters, not necessarily in quantity but in the way they relish their food, appreciating individual tastes and subtle combinations of dishes.

Thai cuisine as we know it today traces its history back into the far past and has undergone numerous changes and adaptations. It nevertheless retains its distinctiveness which makes Thai food highly popular among connoisseurs of fine dining the world over. Thai food will certainly bring an even wider appreciation of its many delights.

Welcome to one of the worlds great cuisines. This is food you can enjoy cooking as much as eating. Like the word 'Thai', which means 'free', Thai cooks are never rigid in their approach. So be flexible in your interpretation of the recipes, particularly when you are not always able to find every ingredient. Thai food combines the best of several eastern cuisines: the oriental bite of Sichuan Chinese, the tropical flavor of Malaysia, the creamy coconut sauces of southern Indian and the aromatic spices of Arabian food.

As Thai food is delicious, nutritious and easy to cook, it has become exponentially popular all over the world. The national style of cooking finds a well deserved place in global culinary culture due to its unique combination of spicy-salty-sweet-sour taste of this very special Asian cuisine. The present day cities throughout the world have more new Thai restaurants which skillfully combine and refine the available ingredients along with traditional ones resulting in dishes with exciting character.

The people of Thailand do not use knives and forks but forks and spoons, holding the fork in their left hand to help get the food onto the right-hand-held spoon. Each spoonful should be moderately filled to conform with accepted custom. Eating by stuffing the mouth full is considered impolite. There shouldn't be any sound of scraping the utensils on the plate nor should there be grains of rice on the lips. The Thais do not scoop portions onto their plates as home style serving in the west tends to do. They share from a common dish, taking only enough for a bite or two at a time. This way one avoids seeming too greedy and everyone has an ample share of each dish.

The ideal Thai meal aims at being a harmonious blend of the spicy, the sweet, and the sour and is meant to be satisfying to the eye, nose, and palate. Mouth-watering, different, Thai food is basically 'chilli hot' at times blended with subtle additions of locally grown roots, grasses, and aromatic herbs to lessen the 'bite'. The use of spices and aromatic plants such as sweet basil, mint and galangal which enhances the flavor of Thai dishes. Thai food appeals to more than taste alone, it is infact a sensory high !

A dish should appeal equally well to the eye and most as well as the taste buds. Thai food is an original and rich amalgamation of evocative aromas, subtle blends of herbs and spices and contrast in textures and tastes. A single-word summation of Thai food would not be 'heat' but 'harmony', a harmony of tastes, colors, and textures designed to appeal to both the eye and palate. Besides the qualities of pleasant appearance and excellent taste, Thai food is recognized as one of the most outstanding culinary creations in the world.

A few ingredients that cannot be substituted are: coriander root which is used both as an ingredient in the cooking and part of many marinades; coriander leaves which are used for cooking and garnishing. The 'Nam Pla', a fish sauce which adds saltiness and bring out the finer flavors of other ingredients. Coriander is an acquired taste and although parsley is sometimes suggested in recipes as an acceptable substitute, its use will certainly result in a great loss of 'Thai-ness' in the cooking.

The Thai prefer to eat polished rice, tending to look down on untreated rice as inferior. Long grain rice is cooked, usually steamed to a light and fluffy texture with out the use of additives such as salt, the seasonings and spicy sauces being served seperately and added according to individual taste.

A large container of rice is always the centerpiece. Surrounding the large central bowl of rice there will be several dishes offering a balanced selection of flavors and textures. In addition to the rice, a typical meal might include a soup; tom yum, a curry; gaeng, fresh vegetables; yam, a fried dish; phad, a spicy hot dipping sauce; nam prig and a steamed one. The soup is served together with the other dishes whereas western customs is to serve the soup to start.

A full composition of a typical Thai meal would be rice, curry, soup, fried dish, salad, dipping sauce with fresh vegetables, steamed or grilled dish, solid dessert, liquid dessert and mixed fruits.

                          Koong phad kraphaw; shell lobster with chilli and holy basil

                                                         Tom yum soup

                                        Phad phak ruam mit; stir fried vegetables

                                    Kaenu khieuwan kai, chicken in thai green curry

                                               Mee krob; crispy thai glass noodles

                       Phad thai; aromatic thai rice-stick noodles with roasted peanuts

         Sang khaya fak thong; fresh pumpkin and coconut custard in lemon grass cannoli

By : Devraj Halder

The Health Revolution

Health issues and healthy eating habits have been climbing up our priority list at a feverish pace.  The awareness of the issue has never been so remarkable. A person may be at 60 or at 16, this one priority is common atleast and that is to keep in shape. This infact is good news to us chefs too, as the recognition of our jobs have increased multifold. We are no longer forced to cook oil-laden food, heavy gravies and kill the food in the name of cooking.  We can do subtle things and still keep the cash register ringing.  

Chefs now can also do different things and do them differently. The discerning clients know their food, which make the job even more interesting as well as challenging. It is also a huge responsibility to keep the health food healthy, as it is quite simple to turn the subject into a marketing jargon.

The health revolution is here to stay and it better be for the good. When you encounter or look for health food, it is my earnest request to all you intelligent folks to ask questions, please don’t get carried away but read between the lines. Pry whether the health product suits your specific need, look at the list of contents in detail, check whether the cooking medium or cooking process negates the health benefit of the ingredients in a restaurant menu or not. Read more about the ingredients, dissect fad diets to know your-specific advantage in them. Don't just get way led by Organic, Natural, GM and other labels. It is good to be aware, that way you get more value for your money.

It is also heartening to see that the palette makeover has given us Indians a pivotal advantage. Sandwiched between Asian gourmet cuisines and that of rest of the world and with our very own deep-rooted cuisine/s, we are at an envious position, no wonder the upsurge in global reverence and all the signs of emergence of an increasingly elite status for our country, our food and the way we eat. We surely are poised, poised  to embrace a healthier lifestyle and derive much more fulfillment, that way we do squeeze out more from life. After all that is exactly why we live ! …to eat !!

By : Devraj Halder

Yin & Yang ; Holistic balance of food and body

The essentials of Yin-Yang school of thought are divided into two opposite principles, which oppose one another in their actions. Yin-Yang and the five material agents can explain all changes in the universe. Yin-Yang denotes the sense of continual, cyclic and constant movements of these two energies; yin to yang and yang to yin causing everything to happen and no one principle dominates the other or determines the other: just as things expand and contract, temperatures change from hot to cold. Since no principle dominates eternally, this means that all conditions are subject to change into their opposites which also means that all phenomenon have within them the seeds of their opposite state, i.e., sickness has the seed of health and health has the seeds of sickness. This is called “presence in absence”.

The traditional symbol of the forces of Yin and Yang, sometimes describe as two fish swimming head to tail. The concept of Yin-Yang relates to food as food always have a sense of balance in colour, flavour and textures. Certain foods are believed to be Yin or cooling properties while others have warm, Yang properties. The challenge is to consume a diet that has a healthy balance between the two. When treating illness, an oriental physician will frequently advise dietary changes in order to restore a healthy balance between the Yin and Yang in the body. In traditional Chinese, food is used to treat the body as diet, tonic, medicine and abstention.

The concept is exemplified in cooking methods as well, while Yin denotes boiling, poaching, braising and steaming, Yang exists in deep-frying, roasting, grilling and stir-frying. Certain foods like bean sprouts, cabbage, carrots, crab, tofu, duck are Yin foods while meat, eggs, ginger, mushrooms, wine, sesame oil is Yang foods.

The Yin-Yang concept can be thought of as simply a way to keep life in balance with healthier fare, which compliments each other to connect the opposing forces. It is like the law of averages, all detours need to culminate and neutralize each other, that is the only way to achieve harmony, balance and health. 

By : Devraj Halder

Tribal Cuisines of Uttrakhand

Tribal Cuisines of Uttrakhand bring you some never before experienced flavours from the lap of nature, abode of the great Himalayas and the holy beaches of Ganga. This is food of the 'Dev Bhoomi', the unexplored cuisines of Uttrakhand. It is like an auspicious expedition to explore the land of the gods, a cuisine so appealing that it makes it a heavenly experience.

The land belongs mostly to the Pahari, Garhwal and Kumaon regions of Uttrakhand. The food is extremely nutritious to suit the high energy requirements of the hilly and cold climes. The food is cooked traditionally with love and affection over charcoal or wood fire.

The food of this Dev Bhoomi is highly influenced by the topography and lifestyle of the people. The culture of the people can be found extravagantly in their festive food. People of Uttaranchal are fond of both vegetarian a well as non vegetarian food. The characteristic feature of tribal cuisines of Uttrakhand is the sparing use of milk and milk products. This is due to the fact that in most regions of Garhwal and Kumaon the cows do not yield good quantity of milk. Rice is the staple food of the people, but the favorites are the lentils. The most famous dish is Bhatt (a variety of soya bean) and the rust brown Gahat also called Kulath. Among other lentils delight are large dried balls of urad dal, called badis and their smaller version prepared from moong dal called mangodi. These delights are consumed mostly during the winter seasons.
One of the common culinary delight of Uttrakhand comprise Munduva (buckwheat), which is a coarse grain with high fibre content. The use of tomato is minimal and food is essentially cooked in mustard oil or pure ghee. Very interestingly, hash seeds, locally known as Bhanga are used as spices.

The popular sip is Jaya; a salted tea, Chaans Dunghar; butter milk tempered with chives is great to start a meal with. Appetizers include Birude; a tangy preparation of black channa and peas, Panchola; a tender lamb in local spices is quite an experience. Bhutwa are lamb intestines cooked in local spices on charcoal heat.

Bhatt ki chatkaney is soybean tempered in ghee along with onions and garlic in a gravy, served with rice. Pahadi karele ki subji are from thorny karelas cooked dry in tangy masala preparation, Haalang ki subji is local green vegetable cooked in buttermilk, Dhare ki subji is colocasia roots cooked in a traditional recipe, Toopki; whole spinach leaves cooked in iron wok and stirred continuously until smooth in texture. Palyoo is a delicious local curry made out of buttermilk. Other vegetarian repertoire also includes; Aloo ke Gutke, Sani hui Muli and Nimbu, Singodi, Kumaoni Raita, Kandalee ka Saag, Kaafli and Kulath Phanu.

Rice preparations include Bhaat a steamed red rice, Zaula; Rice cooked in buttermilk and Khaza which is a sweetened rice. Breads include Seeyal; made out of ground rice, Madé; a bread made out of rice flour batter, Puwa of rice flour. Roté is a bread made out of wheat flour, jaggery, milk and deep fried. Quaraal ka raita are flowers of a local tree blanched and mixed in sour buttermilk.

The popular Bhang ki chutney is a dip made with hash seeds. Til ki chutney is a flavourful sesame seed chutney, Kumouni raita is made with cucumber and tempered with mustard. Desserts include; Bal Mithai; a local sweet from the region, Arsa and Gulgul; Jhangora Ki Kheer.

What makes the food of Uttrakhand such a delight is the way the people of the state present it and the sincere hospitality with which they treat their guests.

The majestic himalayascapes of Uttrakhand bring you these rather aromatic and earthy delicacies from the simple abode of the tribes who live here. 

By : Devraj Halder
N.B. : I thank my friends Sukhangad and Sunil for their contributions.
 

Horoscope Cuisine - Food for the person in you !

Just as your date of birth has destined you to be under the influence of one(or more) of the sun signs, similarly it is very interesting to note that certain food ingredients are destined to be suitable and good for the person in you or the personality in you, as influenced by your governing sun sign.

These are foods, preparations and eating habits which your personality can easily relate to or connect with.  The sign of zodiac you are born determines not only the character but also the taste. Every sign prefers certain food. The choice of right nutrition assures the health and long life.

Horoscope menus connect your traits and habits to the food which is meant for you. Sun sign food is best absorbed by the respective individuals. One's astrological chart describes his/her unique constitutional makeup. The Sun is our most powerful luminary which governs your individuality, distinctive style and the drive to fulfill your goals in life. It is your essence, the person you know yourself to be. The Sun Sign outlines the first broad strokes as the artist's brush. Take a look at the prelude:

Arians.. stress induced eating adds unwanted pounds for you.. so relax and eat. Also having invited Aries, you should better cook juicy meat with hot spices. Don’t forget about vegetables! As to dessert, serve outlandish sweets and fruits. Taurus.. must know when to stop while eating, as gluttony is a major sin. You may frequently find yourself fighting the battle of the bulge. Geminis.. are not interested in quantity, but in variety. You eat meals on the run and love junk food rather than eating one large meal, try eating several smaller meals a day.  Cancerians.. by nature, are the slaves of the stomach. Stay away from spicy, highly seasoned foods because of a tendency towards stomach inflammation. Leos.. love luxury. So, having invited them over for dinner, you should be ready to pay up for the dainties and complete the feast with classical music and extend a hearty welcome. Eating well is part of enjoying a good life for Leos and you love great meals and fine wine. Virgos.. are not gourmets; they are indifferent to the table groaning with delicacies. For Librans.. the meal does not matter, but the ambiance and the feeling of harmony does. Balance is the key to a Libran’s health: balanced diet, balanced work with recreation, balanced relationships. Moderation is essential for your health.  They like different salads and exquisite sauces. Scorpions..your emotions have a powerful impact on your health and past emotional issues may be affecting you now. Scorpios like spicy dishes with pronounced taste. Sagittarians.. are considered veritable gourmet. They are fond of any dish, and love to make a journey across different cuisines of the world. Capricorn.. has only one demand: food must be tasty. Overall, you are strong and enduring. Your health improves as you age. Aquarians.. prefer the natural party to the official dinner. They are unpretentious in their culinary passions. Aquarians belong to the category of people who should exclude all sweets from their menu. Pisceans.. get food poisoning most of all. Pisceans function best with a high protein diet that is low in fat and sugar.

The fire signs are Aries, Leo and Sagittarius, and are considered to possess the most energy and vitality of all the signs. The air signs, Gemini, Libra  and Aquarius, are considered the second most vital, though more reactive to external stimuli. The water signs, Cancer, Scorpio and Pisces, are more changeable and emotionally reactive. The earth signs are Taurus, Virgo and Capricorn, and possess great steadiness and endurance, though not the vital spark of fire or air.

The maintenance of health is a process of constant readjustment to change. All of us tend to experience periods of excess or deficiency of our constitutional element, which require adjustment of diet, lifestyle or even supplementation.

HOROSCOPE CUISINE addresses the issue with variety, exciting and tasty food. Your-specific menu by no means is a binding.  After a horoscope meal you definitely feel the extra dose of pride, self esteem and poise !

By : Devraj Halder