Chronicles Of The Sassy Fork

MAST MEJWANI:Maharashtrian Food Fest

2012-02-27T09:59:00.017+05:30

It was a telemarketing sms that informed me of the Mast Mejwani Mahrashtra Khadya Mahotsav....the one time I was pleased to receive one.Was held at Ravindra Natya Mandir at Prabhadevi organised by the Maharashtra Govt and the Pu La Deshpande Academy.Pu La Deshpande is an author well known for his books based on wit and humour.Wish someone would translate his books into English.

The programme is from 22nd Feb 2012 till 28th Feb 2012.It has an exhibition on Vilas Karandikar's Bhatukli and stalls with veg and nonveg food....each in separate areas.Based on various culinary regions of Maharashtra, the stalls are called Pune,Amravati,Aurangabad,Kolhapur and Konkan.

The highlight of the food stalls for me was the Hurdyachi Thalipeeth.Hurda is a type of gram that is picked from fields and cooked there and then.People attend Hurda parties in winter.This Thalipeeth was softer than those I had eaten and was cooked on tava and not fried.It was served with Theecha made of green chillies and garlic,which was hotttttt!!! Wonder if the chilly was similar to Bhoot Jolokia!

The stall also had Amti made of various dals.

The Hurda Thalipeeth got a thumbs up from my friend Harshal who couldn't believe thalipeeth could be made in a healthy fashion.This exhibition was about local flavors.The cooks are from the very place their stalls are named after so authenticity is paramount.The food was being cooked there so it was hot and fresh.

The next stall had a snack made of gram flour and spices called Massvadi.It had been steamed and cut into pieces.

I tried some....gramflour doesn't suit me but I couldn't not try it.

The stall also had Misal Pao....a spicy concoction of sprouts,onions and gravy served with bread.

Seemed quite popular among the visitors.I was keeping space for the nonveg food.

The Konkan veg stall had steamed Modaks filled with coconut and jaggery..Ukadi che Modak,found in Mumbai at Ganpati festival time.

There were Ambolis or homemade dosas

and spicy red tender Cashew Curry,a speciality of Konkan.

The Pune veg stall had Puneri Misaal.I wish there were posters explaining the different cuisines.Maybe next time.

There were Bhakris and Usal...simple but tasty home fare.

Each stall had a menu outside to choose from with dishes I hadn't heard of,which made this exhibition exciting.

After the veg stalls we moved to the nonveg where I bought some Kolhapuri Chicken Curry.Mind you,it looked very spicy but wasn't, unlike hotel versions

Each stall had huge containers which I am sure must have been over in no time cos the food was so tasty.

The Konkan nonveg stall was all about fish...pomfrets,mackerel,prawns and surmai.I bought some for home.Also some of the Chicken Sukha,which had the chicken cut in minute pieces but was covered in a lovely spicy masala.The lady at the stall told me that the Govt arranged for their transport from various towns and villages and that they did not have to pay a rent for the stalls.She was from Kudal on the Mahrashtra Goa border and was going to Ludhiana next to show her cuisine.

We decided to have Sol Kadi there as it's Harshal's favorite.Besides it was the only veg thing at the stall that she could have :) I could have had a pint that day!

The next stall had Kombdi Wade....a thick multigrain puri served with spicy chicken

There were also stalls selling Masalas such as Turmeric

and pickles from Amravati made of Amla and Kavat

Then there was a stall that had fresh village produce....Poha and White Onions from Pen.I bought some moong and tuvar dal

There were other events with guests such as Sanjeev Kapoor and Anuradha Paudwal.There was a counter with recipe books and cds in Marathi.

All in all it was a fun event though I can't help wishing they had it for one more week, with English posters as well,so that people from other cultures too could understand and relish our wonderful Maharashtrian cuisine.

Maharashtrian Food Fest:Aaji chi Bhatukli

2012-02-27T07:50:00.016+05:30

At the Maharashtrian Food Festival organised by the Pu La Deshpande Academy and the Maharashtra Govt was a unique exhibition called "Aajichi Bhatukli" Aaji meaning grandmother and Bhatukli meaning a miniature collection of kitchen and household items".As children,my cousin Supriya and I would play house with her stainless steel set.Years ago, she got married and moved to the US.The Bhaatukli is now with her there

On display at the Ravindra Natya Mandir at Prabhadevi,Mumbai was a metal drum used to store water,with taps to fill buckets to use for bathing.No continous running water then as is still the case in some urban cities

Metal items for pooja reminded me of Supriya's stainless steel flower basket which she used to collect fragrant and colourful Hibsicus and Parijat flowers from the garden to offer God.

Stoneware reminded me of the rather expensive versions in the market today.If only we had continued those!

Tamba or Brass cookware was common and considered good for health.

Ghusan Khamb was used to churn butter from milk....does remind you of Yashodamai and Lord Krishna

Pots used to churn buttermilk and store it looked oh so pretty!

In some Maharashtrian homes,you will still find metallic buckets and some wide vessels are now used in hotels to float flowers

Polpats were used to roll out chappatis and still are.Of course there are Roti makers for convenience.

No gas stoves then...only chulas made of bricks in which charcoal,sticks or cow dung was burnt.

We still have a Pata-Varvanta at home to grind masalas....my mother insists the taste is better that way

Silver Bhatukli was available for exhibition and sale here.

Soops made of cane were used to separate the chaff from the grain.Still used in wedding ceremonies to symbolise prosperity.

The Dagdi Ukhad was used to pound masalas.My East Indian friend Joan tells me of how Bottle Masala was pound by women in Old Bandra and the aroma was smelt miles away.

Handheld Shev makers for making shev or sev were used then

Villyas were used to grate coconut and cut fish.We have one.It is also seen in fish markets.

The Sancha or the Tongs are still use today

Zara or the Slotted Spoon is also a part of current day Indian kitchens

The metal balance used for measurements is still seen today in Indian markets

Games like playing marbles outdoors are so much preferable to playing video games indoors.A lovely display of olden times games is on display at the Mumbai city museum...the Bhau Daji Lad Museum at Byculla

The Bechki or Galol was something my father used in his childhood to knock fruits from trees.

Here's a game that reminds us that the Maharaja has been around for a long time!!

A gramophone ..."if music is the food of love,play on..."

The man behind it this lovely journey into the past ...Vilas Karandikar.Sir,we cannot thank you enough!!

Kala Ghoda Festival and More

2012-02-12T20:02:00.008+05:30

Went to the Kala Ghoda festival this year.Found it to have a more energetic vibe than last year.More exhibits,more colour and more people.The extra thing this year was the focus on food.There was a foodwriting workshop by Rushina like last year but there were also cooking demos at 5 All Day by various chefs including Alex Sanchez of the Californian cuisine restaurant The Table and Pooja Dhingra of Le 15 Patisserie who made French Macarons famous in Mumbai

One of the stars of the show was a 3D picture.What moved me the most was the exhibit of fish hanging with trash inside...yes,our pollution is killing them.That's the best part of the Kala Ghoda Festival...it carries a social message.This is a festival attended by people of all ages,different economic and social background,all with smiles on their faces.

I bought a painting for my parents from the stall by Mumbai Police that had paintings and photographs...how talented they are! The baby bird looked absolutely angelic amongst the leaves in the masterpiece the policeman had painted.

I liked the exhibit on noise pollution....a green ear trying to shut out noise from two orange loud speakers.

The CRY stall focused on fighting undernourishment little by little.Commendable!! Realistic goals! Malnutrition includes undernutrition and overnutrition.Kids from urban areas have to be careful about not just eating enough but about eating the right stuff.Eating junk food instead of healthy home food is detrimental to health.

What I missed attending was the lecture on dining establishments in Mumbai and Irani cafes.There was also a walk that followed but work timings clashed with it.

My cousin Archie (seen in picture above) and I stopped to have street food...Joss' Chargrilled Korean Chicken and Khauwsuey...both delightful

Then we walked down to Fort as Archie hadn't come to this side of town in 20 years.We walked past stalls of books and electronics and found the bookshop I had read about....dream of a place,done up in wood and with ornate pillars...Kitab Khana.Picked up a book on fish.

It had a cafe called Food For Thought,a vegetarian cafe which served a range of dishes from Moroccan Salad,Tomato Crepe,BahnMi Wrap to Poha and had impeccable service from Lawrence

I settled for the Hot Apple Tea that transported me straight to Ladakh and its mountains,bells,little flags,yaks and pink cheeked smiling children.Hot and refreshing,perfect for the unusual cold weather we are encountering

Archie had cappucino and ordered a warm pear and walnut cake slice served with icecream.She also had a flavoursome multigrain panini with sundried tomatoes,rocket leaves and olives

It was a lovely afternoon....just didn't realise how time flew.

A Banana Leaf Lunch

2012-02-12T19:45:00.009+05:30

Our friends Radhika and Bala held a housewarming ceremony and to celebrate it they had a traditional Tamilian Brahmin Banana Leaf lunch in a hall opposite their home.Radhika is a Palakkad Iyer...a sect of Tamilians who moved to Palghat,Kerala and are known for their intelligence

We sat on chairs (some places, one has to sit on the floor) in a line...termed "pangat" in Marathi.

The waiters trooped in with pans and buckets with dishes I had never laid my eyes on.

At first we had to clean the banana leaf which had been splashed with water.Then the waiters put pickles and chutneys on the left along with a gram flour pattice(which I skipped).The selection of vegetables were astounding.....Pachadi made of cucumbers and curds,Pineapple Vegetable (stellar with its sweetness tempered with mustard seeds),Kootu made like a thick Kadi having chickpeas, Olan with pumpkin and coconut ,Pullisery with banana and Aviyal with vegetables and coconut.Papad was served as a veritable accessory.

At the centre was a mound of rice with a simple but delicious tur dal and a touch of ghee.No chapatis or rotis were served.Above that was the Rasam...a light gravy and Sambhar...a thick gravy with vegetables such as drumstick and pumpkin.Dessert consisted of sweet Coconut Payasam and Milk Payasam.Ended the meal with curds and buttermilk.

The meal was simple and relatively oil free.Vegetarian food with a spectacular involvement of lesser eaten vegetables such as gourd,yam and white pumpkin.

No wonder Tamilian Brahmins don't miss nonveg!

Goodbye 2011 Food Memories

2011-12-31T20:21:00.010+05:30

It's time to say goodbye to 2011 and make place for new experiences and new people in the coming year.I feel blessed at having met so many like -minded souls through food blogging.

Some introduced me to new ways of cooking,some to new ingredients and some a new perspective on life.

As always,there were a host of festivals but only one food exhibition...the Upper Crust Food show.Spotted milk from cows fed in pastures and tasted it....wholesome!

Saw Canola oil (rapeseed oil) used widely in the U.S,U.K and other countries because of its low omega 6 to omega 3 ratio which decreases the risk of inflammation in tissues.

There were parathas made of wholewheat devoid of the harmful transfat (margarine or vanaspati)

It's a treat to attend Farzana Contractor's show year after year.

On the last day of the year,we had lunch at recently opened Smoke House Deli at the Phoenix Mills.The ambience in white bowled us over...the place has a positive buzz and in no time was full.This year has seem so many new restaurants and the good thing is that there is now more choice for healthy salads and soups.

We had two delightful risottos...one tomato with prawn and the other Seafood Rissoto with Spinach and Yellow Bell Pepper

Ended with my favorite dessert Creme Brulee...

For dinner,inspite of having invitations to party,spent the time at home.Made Hakka Noodles...stirfried in the Oyster and Spring Onion sauce that Rushina Of The Perfect Bite gifted all of us.She also gave me Toasted Sesame Oil which I hadn't been able to get....boy was I happy to see it in the gift bag! Also tossed in some water chestnuts and bamboo shots.The technique of making perfect noodles is an art learnt from my friend Finely Chopped,a blogger who has written several interesting posts in the past year and is on the way to becoming a TV star :) ...what with having recorded a show on Mumbai Street Food for the Travel Channel...scheduled to be on air soon in USA.

This year saw the launch of the BBC Good Food Magazine,bright,colourful and exciting...with Indian and Continental food,some made by my blogger friends.The emphasis is on making great food at home!

If this has been 2011,I can't wait to see what 2012 has to offer

Divine Nutrition

2011-12-05T08:53:00.011+05:30

How delicious this pizza looks! How much better to hear that it is also nutritious! This is one of the products made available by Wellness and Homeostasis whose mission is health promotion.

The reason for calling it nutritious is that it is made with whole wheat flour,vegetables rich in vitamins such as tomatoes and red peppers,natural herbs such as basil and low fat paneer.

The Pesto Pizza is made with mung bean providing a good source of protein

Recipes have been developed by Sveta Sanghani and Alexis Deavenport providing a low omega 6 to omega 3 ratio(to decrease the chances of inflammation in various tissues),zero trans fats and saturated fat less than 1gm/serving.Nutritivo Divino makes products on order

This kind of food will entice the youth who are at great risk of lifestyle diseases such as diabetes and heart diseases in the future,thanks to the junk food that's easily available.They need to be told what they can eat rather than what they can't.Taste and presentation are important to them.Rishabh here who loves burgers and fries,loved the natural cheese dips made of chick peas and low fat paneer which he had with bran bread.He also loved the whole wheat pasta his mom made with the pesto dip

Breads such as Bran and Nut Bread and Whole Wheat and Bran Bread are made of coarsely ground whole wheat flour,bran and canola oil (which has a favorable omega 6 to omega 3 ratio).The cooking medium used to make a food item makes a big difference to its nutritive value.

Using margarine would make it unhealthy

The Strawberry White Chocolate is made with Strawberry Dust, pure Vanilla Pods and Ojasvita which acts as an immune booster

They also make nut butters such as Almond Butter to have with rotis or crackers as a snack.

Food choices that are appealing and healthy.....

Breads

2011-12-05T08:17:00.011+05:30

I always thought making bread was a daunting task till I attended Christina Fernandes' class at Le15 Patisserie at Lower Parel.This was a special class that macaron queen Pooja Dhingra organised for us at the request of Kalyan Karmakar who turned out to be the only male member in our class.Not some time long ago,the place had hosted a special baking class for men with Pooja as the teacher.I must say she has an immaculate kitchen... and above that a room that is ideal for a cooking class.We were nine of us with enough room for this hands on course.

I have always believed people in Bandra to be lucky coz they get some of the finest breads in town.The purpose of this class was to be able to replicate that without any added preservatives or additives.Christina Fernandes, our teacher was patient and meticulous.She taught us the basics and painstakingly went to every person and helped them make each type of bread...Whole Wheat,Dinner Rolls,Potato Buns and Napolitan Focaccia.

This is Archana...my partner in crime...passionate about food and cooking.She found it easier than some of us coz of rolling dough regularly to make chapattis.She had earlier made bread but was keen to learn the correct techniques.

We learn the art of kneading and proving.Flours such as wholewheat are healthier.They do make the loaf more dense but that's a small price to pay for its benefits.In fact homemade bread is generally denser than commercial bread as it lacks additives.

We rolled out the dough in various shapes and filling them in trays....coating some of them with egg wash.

Sprinkled some with flaxseeds,pumpkin seeds and sesame seeds.

To differentiate the veg ones,olives were used.

Christina even showed one student how to make it without egg and it turned out fine as you can see above.The cooking medium can also be altered.Breads can be made with olive oil or rice bran oil which is far better than the trans fats containing margarine.

It was fun doing things ourselves at the class rather than just observing.We also got to know where in Mumbai we can get the ingredients from.

Christina Fernandes has majored in English Literature and then trained at Sophia College and Australia.She loves what she does and it shows.After all, the most important ingredient in cooking is love!

Chembur Market:Bengali and South Indian food

2011-12-03T14:50:00.016+05:30

Rhea,Saee and I decided to explore the Chembur Market for spices.None of us were familiar with the place but we thought we'd just figure it out.There was not much traffic and I reached early so I dropped in at an aunt's place to ask her about suitable shops.She told me there were several South Indian shops(Tamilian and Canara) near the station.We saw dosa mixes,rasam powders and packs for various curries.

Saee pointed out this amazing bottle of green peppercorns which gives a zingy feeling on having them.I bought that.

Chanced upon the Gongura Pickle which is oh so spicy,with a deep earthy taste! The leaves are ground and added to curries or pickles giving them a bitter-sour taste.This one gets from Andhra Pradesh.

There were several types of small chillies to add to curds.

Next we went to the Bengali shop my cousin Reena suggested.It was by the fish market...a tiny place filled with Bengali pooja supplies and food....a way to connect with my roots! Rhea was there to tell us about each ingredient.We spotted a small version of the masoor dal and moong dal
Found the Radhuni....which is a part of the famous Panch Phoran or Five Spice

The Gobindobhog rice...small and fragrant!

Palm sugar Batashas! These I have had in my childhood...oh well not so long ago..ahem...

and then the Muri and Muri Masala which has raised several debates with Finely Chopped over the issue of bhelpuri versus jhalmuri.

After the walk,we were hungry so we headed for a traditional Mallu meal at Sunny's

The Fish Moily was light.The fish was fresh and cooked so beautifully

as was the Fish Roast which had a spicy and tangy curry leaves and tomato base

Appams and
the classic Kerala parboiled rice....each grain was separate,moist and plump....cooked to perfection and went well with the curries.Good for health too.Now we know why it's called God's own country!

Nothing gives us more pleasure than trying cuisines from various parts of our country....there is so much more to know....

Mahim Koli Festival 2011

2011-11-22T07:58:00.019+05:30

Spotted Marathi posters all over the city announcing the Mahim Koli festival on 18th,19th and 20th November 2011 by the MNS.Having social commitments on the first two days,I went on the last day to be faced with huge,huge crowds.Good food is a crowd puller, no matter which part of the world you are in.This was a fabulous opportunity to experience the amazing Koli cuisine from fisherfolk from all parts of Mumbai(Vesava,Malvani,Worli,Mahim,Madh etc).It's unlike anything you eat in restaurants.

At the centre was a stage where there were dances and songs and the milling crowd watched for hours, standing.
In all, there were about 42 stalls.We had to jostle our way and wait for a few minutes to get our order, which we could either take home or have at the tables there.I do think they ought to have more tables cos a lot of people want to be in that charged atmosphere and relish their fish there.The fish here was cooked just right and was oh so fresh! The masalas complimented rather than drowned the seafood.

The Koli women cooked then and there.

Some made the traditional Rice Bhakri or Tandalyachi Bhakri.

There was surmai,rawas,prawns,crabs,squid,pomfret,bombay duck...you name it!

What I liked the most was the Mori Masala...a tantalising curry which looked spicy but wasn't.In fact Koli cuisine is sort of sweeter than Malvani cuisine.

I have a soft corner for seafood...a very large corner :) Years ago,I was blessed to meet Michael Crawford,a scientist who brought to our notice that it was the fatty acids of the fish from the African Rift Valley that lead to the dramatic evolution of the human brain.Eating fish also makes us calmer and healthier! Provided we don't fry it, ofcourse!

Be there at the next Koli festival! Should be in January/February as is the case every year.Look out for the posters! The Marathi language and the Hindi language share the same script...Devnagari

Dining With Daisy:Parsi Food

2011-11-19T19:17:00.010+05:30

Daisy was and is one of the most cheerful persons from my class.She's now a teacher.She's an unusual Parsi cos she's vegetarian! She called us school friends over for lunch the other day.As she got married young, she learnt all the cooking from her mother in law.For herself, she usually makes vegetables Gujarati style, as that requires very little oil or masala.Parsi vegetarian dishes are usually combinations of vegetables and meat..Tamatar Ma Gosht,Pateta Ma Gosht and what not.Her folks ask if anyone is unwell when she makes only vegetables for them.Dal is very common in Parsi cuisine as are eggs.

She made Veg Dhansak and Brown Rice for all of us that day as most of my school friends are vegetarian.Years ago,Daisy had made this for me and the taste got stamped indelibly on my mind.No wonder then that I searched for those flavors everytime I had Dhansak.Daisy grinds her masalas separately herself, specially dalchini,jeera and pepper.Dhansak consists of various dals(tur,masoor,urad dal and moong) and vegetables such as pumpkin and gourd.(Dhansak masala is also available in readymade packets).After all these years,the dhansak tasted the same,thick and spicy and went well with the caramelised rice....the sort of comfort food, you yearn for.

She served these with Kachumber or Onion Salad,Sliced Beetroots and Veg and Chicken Kababs.

Contrary to popular belief,it is a dish served on the last day of mourning a person's death.However because of its popularity,it is also made over weekends and for other informal occasions....as was done that day!

Dosa Magic

2011-11-16T22:52:00.012+05:30

Dosas are from the South Of India(pancakes made of mostly fermented ingredients) yet there is no place in India where you cannot find them,whether in the North,East or West.On my trip to USA,I found that dosas were popular there too, costing around 3 dollars!

The best dosas are made at home but it's an art as we saw recently on Master Chef India when contestants had to make Paper Dosas! The right tava,the right temperature and the right accessories all combine to make this Indian pancake spectacular!

I am lucky to know Mrs Suvarna who is a Maharashtrian married into a family from Mangalore, Karnataka.She made me Neer Talav or rice dosas.She soaked the rice early in the morning.Then ground it.
She poured the batter on a hot tava and then transferred it onto a straw cover

This prevented the dosas from sticking to the next one.

Finally she arranged it on a large dish which looked like it had a whole lot of lace napkins on it.

This morning I headed to Matunga for a quick breakfast.Came across an unusual Tuppa Dosa at Cafe Madras which was made of urad dal.It's the proportion of urad dal to rice that determines the crispness of the dosa.This one was inbetween a dosa and uttapam! Dunked this into a bowl of tangy sambhar with veggies and found it so fulfilling!

We also had Masala Dosa packed with Potato Bhaaji.I prefer my dosas crisp and brown.

and a Rava Dosa which was unfermented and crisp.Then followed some piping hot South Indian coffee!

My friends who have visited Chennai talk of Egg Dosas,others of Cucumber Dosa and Nachni Dosa from Matunga but my favorite is one made at home from Moong Dal! Heaven! Good to get kids to eat these instead of the junk that parades as "healthy food"

My Diwali:East Meets West

2011-10-27T21:03:00.003+05:30

This time Diwali in Mumbai is full of colour and lights and yes,noise and a joyous spirit.As always, lots of Diwali snacks or "faraal" are made at home and now also bought from stores (such as Godbole's) by pre-ordering.With most of the younger generation being abroad,there's a long line of elderly parents at these shops to send these goodies to their children.With the foodstuff, their children also receive "utna" which is used for the early morning bath on Diwali day.Most of the snacks used to be fried but with the health conscious generation,some of it is now baked...be it the diamond shaped Shankarpala or the circular Chakli.

After all the indulgences,we decided to have a light European meal at The Tasting Room at Lower Parel.We started with the Watermelon and Feta Salad which had rectangular slices of juicy watermelon with soft Feta drizzled on top and served with distinctive rocket leaves.It was a great start and was ordered by many people there.What surprised me was that the large restaurant was full on a Diwali day! People's palates have changed.

Chilli Basil Prawns followed and they were cooked just right and were light yet flavoursome,served on a slice of bread.

The main course was the Seared Salmon with Broccoli.The salmon was pink and firm reminding one of the ocean it came from and the broccoli was cooked slightly crisp and complemented the fish well.Who says healthy food isn't tasty?

At the end,the very citrussy,zingy Passion Fruit and Mango Sorbet was the right thing to light up my senses!

The warehouse look of the restaurant, its brilliant old age decor with lots of lamps,the friendly service and the buzz of the people around, all reminded us that it was Diwali...a time for cheer,hope,happiness and celebration

Food during Ganpati Festival :Rishi Panchami Bhaaji

2011-09-03T07:52:00.004+05:30

On the day after Ganesh Chaturthi,women do the Rishi Panchami Puja for the Seven Sages and a special bhaaji called Rishi Panchami Bhaaji is made.This made of bitters and meant to cleanse the body ,while the Puja done to show respect to the ancient sages, cleanses the soul.

The sages ate very simple food and that is the basis of this bhaaji.On that day food is to be eaten once in the day as did the sages.They used to eat leafy vegetables cooked in a simple broth.Here we add Ambat Chuka,Maat,Chauli (leafy greens),radish,corn,drumstick,red pumpkin and bitter gourd to coconut milk and tamarind and simmer it.That is Rishi Panchami Bhaaji for you.

Sudha Aunty tells me the vegetables are grown and plucked by hand just like the sages did.

Modak and More

2011-09-01T13:24:00.004+05:30

It's that time of the year when people bring home idols of Lord Ganesha/Ganpati Bappa.A period of renewed hope and happiness.As always we had the lunch we have every year...ordered from Ketkar Bandhu at Dadar.The most important item being Ganpati Bappa's favorite sweet...Modak.This is either stuffed (and then steamed or fried) or made of mava and available in sweetmeat shops.We always have the Ukadiche Modak or steamed ones stuffed with grated coconut and jaggery.There you go...we have our version of dumplings.....all you sui mai,dimsum and momo fans.My grandmom used to fill modaks with one rupee coins when my dad was a kid (when he was old enough not to swallow then).

The other items included Steamed Kothambir Chi Vadi which was savoury with gram flour and coriander as the main ingredients.This is soft in texture.

Batatyachi Bhaaji....the simple typical Maharashtrian vegetable dry dish with mustard seeds,curry leaves and turmeric

Masale Bhaat that is spiced rice

and Flowercha Rassa,a gravy made of potatoes and cauliflower

That's the typical food one has in this festive season.

Happy Ganesh Chaturthi to you all!

Bread Upma

2011-08-28T22:40:00.005+05:30

When you get home from work,you feel like having a quick snack.This is one option made with ingredients usually found at home :)

BREAD UPMA

6 slices bread cut into squares and sprinkled with water

1 onion chopped

1 tomato chopped

Kadipatta or curry leaves 1 stalk

2 green chillies split

1 tsp mustard seeds

pinch of hing or asafoetida

1/2 tsp turmeric

1/2 tsp red chilly powder

Oil

Salt

Heat oil and add mustard seeds,chillies,hing,kadipatta and turmeric and stir.

Add onion and saute till transparent.

Add tomato and saute till pulpy

Then add salt and red chilly powder.

Finally add the bread pieces and cook on a slow flame till crisp and coated with the masala

Instead of bread,you can use leftover rice or chappatis

A Flower That's a Vegetable

2011-08-28T22:23:00.005+05:30

Yes,I am talking about the Cauliflower,a vegetable that we cook often.We see two varieties in our markets...the usual one and the "gavti" variety.The first is white and the latter yellowish white.Gavti means that which is grown wild or naturally.I tried making the same dish using both and that the gavti one turned out more flavourful.Abroad one sees other colours like orange,purple and green.There are many Indians dishes using cauliflower cush as Gobi Paratha,Cauliflower Korma and Gobi Masala.

I will talk of a recipe that is made in homes and not found in recipe books.Simple but tasty.

As I have mentioned before, the tadka is the determining factor of how the dish will taste.Cooking it for too short a time will cause the dish to have less flavour whereas overcooking will give a burned taste.The commonest tadka or phodni used in Maharashtrian cooking is mori,halad,hing or a combination of mustard seeds,turmeric and asafoetida.Hing comes from the mountains of Kashmir and Iran.The resin is drained from the trees and allowed to dry.The chunks are then sold and are available in select places in Mumbai but mostly it is sold as a powder.Hing aids in digestion.

While cooking make sure you aren't multi- tasking else your dish is going to get burnt.

First I took some oil and added mustard seeds.After they spluttered,I added the cauliflower,reduced the flame and added salt and pepper and cooked covered for about ten minutes,stirring intermittently.That's it.

The other option is to heat oil,add the mori-halad-hing and then add cauliflower and cook for ten minutes.No need to add water.Lastly garnish with coriander.

Cauliflower provides B and C vitamins and is also a source of purines.It therefore needs to be restriced in those with kidney problems/gout.Some thyroid disorders also require it to be limited.

Green Peas Usal

2011-08-18T08:04:00.004+05:30

A Maharashtrian meal typically has a vegetable preparation and a sprouts or legume preparation (called usal).One of my favourites if the Vatanyachi Usal or Green Peas Usal.

The key to this dish is to get fresh tender peas.Choose those which are green and bright and cook them at the earliest else they catch fungus even in the fridge.

Recipe:

1/2 kg green peas (shelled and boiled with salt---for approx 10mins)

1 tsp Goda masala

1 sprig kadipatta/curry leaves

2 green chillies (split in the middle)

1 tsp mustard seeds

pinch of asafoetida(hing)

groundnut oil

jaggery few scrapings

few sprigs coriander

juice of half a lemon

grated coconut for garnish

salt to taste

pinch turmeric

First heat the oil and add the mustard seeds and allow them to pop.Then add asafoetida and green chillies and curry leaves and stir well....this is the Phodni or Tadka and is the most important part of any dish as it sets the flavour.

Then add the peas,goda masala,turmeric,salt and saute for few mins.Then add jaggery,lemon juice,coriander and stir well.Finally top with grated coconut and serve.

This is delicious,quick and nutritious...full of fibre,folic acid and vitamin C!

Kutchi Food

2011-08-06T21:04:00.008+05:30

My neighbours are from Kutch.Wonderful people...the Kenias.Surprise us now and again with delicious food made at home.Today Jayendra aunty sent a typical Kutchi meal.Kutch lies in Gujarat,which I am sure you know having heard about the Rann of Kutch from where flamingoes migrate to Mumbai and Bhuj,the main city which had a devastating earthquake in the early 90s but has since been built again.Kutchi has its own dialect and food.My first experience with Kutchi food was when my friend Priya Kapadia's mother gave me steamed muthiyas.

Kutchi food is vegetarian.The first dabba had mugri which is from the radish family but looked like chopped french beans,lightly tossed in spices.This was served with large stuffed chillies,which don't have much heat in this season.

The Kutchis have rotlas which are high in fibre as they are made with bajra

or nachni (millet)

Some even have rice flour bhakris and this reminded me of the ones I had seen in the Konkan.Gujaratis have whole wheat chappatis mostly.

Every meal has curds or yoghurt.This is always so perfect in Gujarati and Kutchi homes that I was tempted to ask Jayendra aunty what their secret is.They set the curds when the milk is lukewarm and the culture is carried on down the family with the resultant curds not being sour.

Jaggery is an accompaniment to bhakris,which besides being sweet,is also a source of iron.

The vegetable curry was made of brinjals and potatoes and was savoury and flavorsome.

The dessert was laddoos made of dates(khajoor),nachni and almonds.

Now do you blame me for saying "Love Thy Neighbour"? :)

Three Pepper Soup

2011-07-27T22:25:00.005+05:30

It's that time of the year when you want to sip soups and chat with friends.Soups are so popular in the USA that there are chain restaurants such as Soup Plantation in New York and soup served in bowls made of bread scooped out in San Francisco.

Today I made the three pepper soup.Here's the recipe which involves the rule of 3

Three Pepper Soup

Ingredients: 3 red Bell Peppers,3 tomatoes,3/4 onion and 3 cloves of garlic.

1 cup milk,2 cups water,basil,oil,salt,crushed peppercorns,red chilly flakes and sugar.

Method:

First saute garlic in oil and add onion.Then add tomatoes(deseeded) and cook till pulpy.Then add red peppers and saute for 3 minutes.Add 2 cups water and bring to a boil and then simmer for 7 minutes.After it cools,blenderize in mixie.Then heat again and add milk,salt,freshly crushed peppercorns,2 torn basil leaves and red chilly flakes.Finally add a pinch of sugar and mix well.After 5 minutes remove basil leaves(they have a strong flavour) and serve.

Wolfberry and Gingko Nuts:Unusual Chinese Ingredients

2011-07-17T08:42:00.003+05:30

We were at Ling's Pavilion,Colaba for some Chinese comfort food on a rainy day.This restaurant has been around for the longest time...earlier as Nanking.It's a place for truly authentic Chinese cuisine unlike other restaurants that claim to do so.A whole lot of Chinese tourists and Chinese Consulate folks dining there is proof of that!

At this restaurant which is reasonably priced,they suggest healthier dishes that Chinese prefer like stir fries.This time they suggested a new dish with Asparagus,Wolfberry and Gingko Nuts.The asparagus was exquisitely tender.The berries loaded with antioxidants were red in colour and reminded me of red currants.Gingko nuts known for their benefits on memory were cheesy in texture.They were yellowish white and soft.They absorb the flavors of the dish they are in.All in all this was a great new dish and we finished it till the last morsel.

Pasta

2011-07-10T08:24:00.012+05:30

Pasta...an everyday dish in India today....comes in all kinds of sizes and shapes.My favourite is the Elbow Macaroni as seen above,the only one available for the longest time till Penne,Rigatoni,Fusilli and others from abroad made an appearance into our Indian markets.

We now see various colors such as red(chilli),green(spinach) and black(squid ink),not just offwhite.

The 100% Durum Wheat are the original ones but now Whole Wheat are available which have high fibre.

Cooking pasta is an art....to the point of firmness...a term called al dente.If you over cook it,it will turn soggy.Pasta pans are available abroad wherein a pan with holes is inserted into another one and once the cooking is over,the inner pan is removed and held over cold water.

I cook mine in a vessel and then transfer into a sieve and then hold it under tap water(this stops the pasta from cooking any further).The time taken to cook it varies from 7 to 10 mins.Always put the pasta in water after the water has boiled and then count the time.I add salt and oil to it.Salt to enhance the taste and oil to keep the pasta separate.

Pasta is made of complex carbohydrates and when combined with vegetables and made in olive oil, makes a healthy and satisfying snack,especially when made with whole wheat pasta and a tomato sauce base.

Penne is like macaroni except that its ends are diagonally cut.Rigatoni are larger tubes which look like the huge water pipes that supplies cities.They are capable of holding heavy sauces.

Farfelle look like bows but actually mean butterflies.These go well with white creamy sauces.Fusilli look like corkscrews.Tagliatelle are ribbon like and Linguine is thin and long.The pasta has to be matched to the added contents.eg linguine which is delicate goes well with seafood and light sauces whereas rigatoni which is large goes well with heavier sauces and meat.

Here's a simple Macaroni recipe

100 gm macaroni

1 onion
1/2 capsicum

3 tomatoes made into a puree

2 low fat cheese cubes

1 cup milk with 1 tsp cornflour

Olive Oil

Celery (wee bit)

First make macaroni with salt and oil.Drain and cool.

Then saute onions in olive oil till soft.Then add capsicum and saute.Then add the tomato puree and cook for five minutes.Add bits of chopped celery.Then add milk(with cornflour),low fat cheese cubes,salt and freshly ground pepper.

Rolls For The Rains

2011-07-09T21:07:00.005+05:30

It's that time again...monsoons and you yearn for hot snacks.Rolls are available as Frankies or Kathi Kebab Rolls.Frankies were started by Amarjit Tibb after he was inspired by stuffed Pita Bread and he adapted it for Mumbai palates.These are different from Kathi Rolls as they are moist as they are filled with gravied chicken or meat and have vinegar,chaat masala and are wrapped with sliced onions.Kathi Rolls started by Nizam's in Kolkata are drier as they have barbecued meat that is wrapped with onions and mint chutney in rolls.The Knife loves his Kolkata rolls and has his own recipe.

Not wanting to have street food in the rains,we decided to make rolls at home after talking to my cousin Archana who suggested using leftover khana for a quick fix.She had just made some using minced chicken kheema which was extra.

We had some chicken from the curry made yesterday so my mom shredded it.She then sauteed some onions and added the chicken and some salt.Then as per Archana,she took a chappati (wheat) and tossed it on either side with a bit of oil and then covered one side with beaten egg and turned it over and cooked it for 2 minutes.

Once it was done she put the chicken in the centre on the egged side,added chopped onions,chopped green chillies and chaat masala.That's it! Roll ready in a jiffy without much effort.

Food That Changed My World

2011-06-26T13:09:00.017+05:30

It's almost a year since I started blogging in America, while on vacation,inspired by Simon Majumdar and Kalyan Karmakar.My first post was on a Greek restaurant called Bravo Avo which was homely yet had spectacular food.Thereafter followed several posts exploring various cuisines as America has so many such restaurants at perfectly affordable prices.Thanks to my friends Kavita and Brendan I got to see the prestigious Culinary Institute of America and eat at their Grey Spectator Restaurant at Napa Valley.

When I got back to India,I wrote about places here.I covered Koli festivals and food exhibitions.My friends were appalled that they lived in the same city but had never known of the seafood festivals.I was happy to share this with them.I also covered Maharashtrian cuisine whenever possible....for instance, the food at my niece's wedding.

Food blogging has brought me great happiness...I have found new friends who have shared interests,inspite of being from dramatically different professions..We are bound by the common thread of the love of food.Some are food bloggers,some chefs,some food consultants and some food critics.

Today we can see that the food industry is a special place to be in.It holds almost everyone's interest.No wonder then that there are gourmet stores like Nature's Basket and Food Hall.Even Westside has started a gourmet section.Bandra has a host of smaller stores like Patel Stores,Jude's Cold Storage and Quality Piknik.Pune too is not far behind.Pesca Fresh,a home delivery for fresh fish,started a branch at Koregaon Park where people can have a look and buy as well.Even fish like Mahi-Mahi,Salmon and Himalayan Trout.

People are no longer content with simple groceries.They want choice.Pasta,Couscous and Noodles jostle with rice and rotis.There are global options like Singaporean Laksa,Lebanese Hummus and Mexican Salsa.Yes,working people do look for one dish meals to satisfy the entire family.The good thing is that people are now talking of cooking.Men too and they make great cooks...look at Kalyan,Nikhil,Vishwas and Pranav.TV Food channels like TLC and Fox History and Traveller inspire people to pick up their ladles and that's a great thing! After all what can be better for the body than home cooked food.

Looking at Kalyan Karmakar cooking away for friends, made me want to try my hand at that on my birthday and I was thrilled that I could cook for a large group.Seeing vegetarian friends enjoying their meals,we were tempted to venture in that direction too.That's been my journey...learning from friends,books and television.Growth every step of the way.

As I wrote,I discovered that I wasn't eating ideal food ...and hadn't realised it till I started documenting it.I then wrote about things about nutrition I had learnt over the years.It gave me great happiness to see that it would benefit someone's future.What we eat affects each and every cell in our body,now and forever.

Today I can confidently make Roasted Bell Pepper Soup,Laksa and French Onion Soup.I can also make Shorba,Jalfrazie,Indian curries and vegetables.My world is now a bigger world.

I can appreciate the efforts of chefs in restaurants.We spend so much time for a meal for four and they have to make food for so many people,with different tastes and perceptions.How beautiful the plate of sandwiches made by Taj chefs looks above,with that extra effort! Gotta say this...food presentation is as important as taste.

Thanks to television, we can tell what a glass noodle salad should look like and where it is from.Many people travel all over the world today and have authentic local food in various countries.They know what to expect when served the same in restaurants.

Yet when it comes to local food,people get just as excited,if not more.My friends will agree that their blogposts on Maharashtrian food and street food have the maximum blog hits.

Some days ago,I met Shannon Frandsen who is a free lance writer and a Macaron Model in Mumbai.Before we met,she showed an interest in learning Indian food and I shared some of my recipes which she made and posted on her blog.

After years,I got to know my school friend Namita Jain was also into food,in a different way...she has published books on fitness and nutrition.The one for kids is colourful and has exciting recipes like rainbow upma and moong dal chillas.

My other friend Sveta Sanghani is in the process of writing a book.She has trained at America's vegetarian University Loma Linda.Having a meal with her at the outstanding Indigo Deli,I was able to appreciate that healthy food can be delicious.

This is our new world...a world of choices and independence.Of being adventurous,expanding horizons and learning new perspectives. Of expecting nothing but the best.If we don't get what we want at restaurants,we can make it ourselves!

whether it be chicken or cheese...

cucumbers or olives...

or the humble traditional Pulao....we can do it all!!

Notable Newbie

2011-06-24T06:27:00.002+05:30

Well guess who is Notable Newbie on Blog Adda? :)

Indigo Deli : Warmth and Good Food

2011-05-24T15:24:00.019+05:30

My friend Sveta,my mother and I went out for lunch at the Indigo Deli,Lower Parel.Made reservations beforehand as I know it gets pretty packed.The lady who took our reservations and the one who confirmed them were polite.We arrived a little before time (one never knows how the Mumbai traffic will be) and were seated in the deli area which was like sitting in an old country house.The sofa seating begins after 1pm but we decided to continue sitting in the chairs section as it looked so alive.Do wish the chairs were more comfortable though.Remembered my friends talking of the same.

We were handed over a list of specials for the day and the menu which was quite extensive.

The bread that arrived at our table was wholewheat and Sveta remarked that the texture was so right! Sveta Sanghani is a Nutritionist,Behaviour and Fitness Consultant in Mumbai.Not all breads that are available in the market are gritty.Some brown breads are actually caramelised and not whole wheat so one must read the label carefully.She asked for some olive oil and balsamic and we made a dip for the bread.She added oregano and chillies to hers.Some like it hot.Remembered my days in LA having the dip.The quality here was excellent.

My mother and she chose green tea but I went for a Strawberry and Mint Slush which was cool and soothing.

She chose the Citrus Salad which had a refreshing lime dressing.The bitter greens,sweet lime,cherry tomatoes and pungent red olives were a feast to the palate.Dressings make such a difference to the salad.Balsamic Vinaigrette,lime dressing and other fat free dressings rather than fatty dressings limit the calories and serve the purpose of eating a salad for healthy reasons.There were other good options such as Grilled Vegetable Salad and Tofu and Sprouts Salad.

Then Sveta chose a thin crust pizza with toppings of sundried tomatoes,red pepper,yellow pepper,basil,olives and pineapple.On one half,she suggested no cheese (vegan) and on the other side with mozarella cheese so we could see the difference.Both tasted great.She also said another way is to ask for no cheese and then ask them to grate parmesan on top,which we can limit it as liked.The crust here was a little too thin for my liking.It was hard to hold it.

The calm and collected Sveta then talked of the cognitive behaviour therapy that she is specialised in.She said we have to be aware that it's the food that's giving us pleasure,not the amount.This way we can have a little of it and feel content.

I ordered a Smoked Salmon Bagel.The Smoked Salmon reeked of freshness and the sesame covered bagel was so good that even a non bagel fan like me was impressed.Again I remembered the bagels of LA and how they originated.At Indigo Deli,the bagel came with cream cheese as is standard and they did not have a low fat cheese version so I asked the steward to half the quantity on mine,again a great suggestion by Sveta.I skipped the fries that came with it.Would be nice if their menu included low fat versions for a couple of dishes.Else the selection is just awesome!

Having kept my drink aside I sipped it for dessert and gave the day's special Blackcurrant and Raisin Souffle a miss... having made a resolution to avoid sweets for a while.

Sometime ago a spunky fellow blogger Shakti had a not so pleasant experience and she blogged about it.She received a reply from them and an apology.It's wonderful when corrections are made.This quality I have seen with Speciality restaurants too(that owns Oh! Calcutta and Mainland China) when I mentioned to my friend The Knife that I wasn't happy about a dish and he talked to them. They looked into it and also sent a pot full of roshogullas.

Happy to see that the service at the Indigo Deli,Palladium was perfect,the food was excellent and the ambience heartwarming.One more to add to my list of great restaurants!

What Makes A Great Restaurant?

2011-05-21T20:33:00.012+05:30

These days you hear of many new restaurants coming up and then soon after shutting shop.Why does that happen? What's going wrong? What makes a great restaurant? How can they last?

Here's what I think....

1.Great Food.Today everyone has an interest in food.Watching television and the internet has exposed us to various cultures.People travel more than ever before and know what's authentic and what's not.They expect nothing but the best.They want consistency.If one chef is excellent and the other chef is not,the customer may be happy one day and not so happy when the other guy cooks.

2.Hygiene.This is paramount.The food should come in clean crockery and cutlery and the waiters should be clean and well groomed.It's also important that the kitchen is clean and with a suitable temperature else the food will spoil.The weather has changed nowadays.What's worked in the past may not work now.Instituting new instructions necessary.Any food handler who is ill is going to pass on infection to the guests.Important to re-emphasize these issues to the staff.If a guest gets a stomach upset,he is not going to return and will tell others.If there is a water cut or electricity cut,better not to serve people rather than have hygiene compromised

3.Customer Service: Service with a smile.Showing respect to the customer and taking his suggestions seriously,rather than personally.No one wants stewards constantly hovering around them but standing at a reasonable distance and checking at regular intervals is great.Customer satisfaction counts in the long run.That also includes value for money.

4.Quality: When the quality of food is good,the food is bound to taste great.Freshness of supply tells on the product.If a restaurant uses substandard food in order to make profit,it will backfire on them.Adding unnecessary preservatives,baking soda or MSG to enhance color and flavor of food will cause the customer to feel bloated,have headaches and abdominal pain or diarrhoea.The only way to have fantastic food is to have the right chef and fresh and good quality ingredients.At times,there might be an error,best for the restaurant to admit and rectify rather than refusing to acknowledge.

5.Nutrition: Today several people have health issues such as Diabetes,Heart Disease,Cholesterol Problems.When the menu includes options for them too,it's a great way a restaurant shows its contribution to making our world a better place.Making healthy food tasty speaks volumes about a good chef.In the USA,there are pamphlets in every restaurant about the nutritive content of every dish.Wish we could have it here.

6.Positive Atmosphere:People come to relax.When they are surround by soothing (not loud) music and the colours around make them happy,they will return.Need not be luxurious to be successful. Adequate space between tables and chairs makes for an enjoyable meal.No one likes being packed like sardines while having their food.

7.Cuisine: People are willing to explore various cuisines but nothing like having traditional food of any country rather than fusion.

Which restaurants come to mind when you think of any or all of these qualities?

Veg Versus Nonveg

2011-05-19T11:52:00.021+05:30

The other day I had friends over.We were 10 of us and one amongst us was a vegetarian....Harshad, the wittiest person I ever met.He really ought to publish a book of all his quotes.His latest:"Introduce your biggest fear to its feet.Then buy it a pair of really cool Nikes".The dynamic Harshad turned vegetarian and lost a lot of weight,with determination and will power.

In two other groups that I belong to,I am the only nonvegetarian.One group consists of my school friends, none of whom mind me eating nonveg when we go out.The other group are my gym friends who meet on a regular basis at someone's home but have not yet tried my cooking.Everytime we met at the gym, there would be conversations about food and that's how we bonded.Since they are all housewives,they would sweetly tell me not to bother with the cooking and just come.I would usually buy something from outside as I never thought I could cook for a large group.My birthday changed all that.

Made Kanda Batata Rassa(Onion and Potato Curry),Vatanyachi Usal(Peas) and Russian Salad.Everyone enjoyed it.Felt great to be appreciated,having made the items for the first time.I realised how easy and quick vegetarian cooking is.It can be just as exciting as nonveg depending on the chef/cook's skills.The Knife who blogs a lot about nonveg food,also writes about how to cook veg stuff and how much he enjoys a wellmade meal.

Today I made Beetroot Raita.Steamed beetroots,grated them,seasoned them and added them to curds/yoghurt.It had a creamy texture and a cooling effect.

Then made a Capsicum,Raisins and Peanut Vegetable dish which I purposefully left on the liquid side.This is a typical Maharashtrian dish replete with Goda masala,coriander and a touch of grated fresh coconut.This we would have for lunch with chappatis.

Finally tossed up an almost Veg Hakka Noodles for dinner with carrots,spring onions,capsicum and cabbage.The Knife recommends adding fried egg to it.I beat an egg and whirled it around the noodles and tasted quite lovely.All three dishes took me an hour and a half,including the chopping of vegetables.

A friend of mine Sveta Sanghani,who is a lifestyle consultant in Mumbai,is a 'pure'vegetarian.She trained at the Loma Linda University in California,America's only vegetarian University.She learned about various cultures from all over the world at the institute.

She says that one of the most important issues the world over is portion size..She uses plastic replicas of portions of fruits,meat,chappatis and nuts to accurately assess that the person means by one serving.

How true! Reminded me of the movie Supersize Me....wherein a man put on a lot of weight because of super sized fast food portions.This is something all of us can work at.

Sveta says that homeostasis in the body requires the right amount of food,relaxation and exercise.She told me that she could change my great desire for food.Which I vetoed.That's my one great love.

The Knife has had a similar experience at a fitness chain when he was told to visualize the food with a change of colour."Imagine if your favorite brownie became red",she said.He would think of cherry,he said."Green",she said, "Pista shavings",he said......

Sveta laughed at my disagreement and said that then she would show me exercises(including those to reduce muscle inflammation) and relaxation techniques.That I was game for.

She teaches breathing exercises to improve oxygenation of the tissues at the cellular level.She also teaches exercises with bands.

She follows what she advises about diet and has an adequate amount of protein and fibre.She has Jowar Rotis and Moong Dal Chillas.When she eats out, she choose Thin Crust Pizzas,Stir Fry Veggies and Grilled Vegetables.She has cheese but always low fat.

The good thing is that though she is vegetarian and I non-vegetarian,we both agree on the benefits and necessity of long chain omega 3 fat in our diets.This all essential fat is present in algae and fish and is important for the heart,eyes,brain,nerves and bones.When our diets are low in omega 3 fat and high in omega 6 fats (present in oils such as safflower,sunflower,corn oil),it sets the ball rolling for inflammation in various tissues.

Omega 3 fat is present in the best form(long chain) in fish,more in fatty fish than lean.Its short chain version called alpha linolenic acid is present in flaxseeds,methi,rajma,urad dal,green leafy vegetables,mustard seeds,almonds and walnuts.Canola oil is preferable as it has a favorable omega 6 :omega 3 ratio.

A large quantity of short chain omega 3 fat is required to be converted to long chain omega 3 fat which has dramatic beneficial effects on our body.At times,the enzyme to convert is deficient( high intake of omega 6 fat impairs the enzyme).This is why fish oil supplements are recommended to certain people,unless they have religious constraints.

Omega 3 fat also helps in management of obesity because it helps to burn calories efficiently.A study done showed that when the pregnant women had higher omega 3 fat intake,the incidence of childhood obesity in their offspring was lesser.

IMHO,diets that are vegan(no eggs,no milk,no meat) may be deficient in Vitamin B12,Vitamin D3 and omega 3 fat.These deficiencies can have serious side effects on the pancreas,heart and the nerves.Vegetarian diets that are low fat but have omega 3 fat supplementation are healthy.

What would I change about my diet? Include more veggies and cut down the portion size.And you??

Birthday With Friends and Family and Friends Who are Family

2011-05-15T21:33:00.015+05:30

Celebrated my birthday with family and friends.An evening spent in conversation and laughter.We all are similar souls so the easy pace suited us all.My friends Kalyan and Soumik took the pictures.Kalyan's camera actually sounded like a machine gun as he attempted a panoramic view.I pray that he doesn't use it in sensitive localities.

I cooked for a large group for the first time,a bit nervously.Started a day earlier as I chose to make Russian Salad,a salad that requires vegetables to be diced to the same size and boiled.Something that takes time. With instructions from my mother,I managed to do it right!

The menu was vegetarian and nonvegetarian and with no particular cuisine in mind....some Maharashtrian,some Bengali and one that came from a Parsi ....coincidentally representing all of us! There was ofcourse Biryani,a very Mumbai one!

Remembered my childhood days when Monaco was served with various toppings and did just that: the vegetarian one with low fat cheese,onion,coriander and a dash of ketchup.The non-vegetarian one with boiled egg and a dash of Kasundi,the zingy Bengali mustard.This was inspired by @Aneeshb's tweet on Wasabi Eggs.Picked up dips of aubergine and asparagus and lavash from Shirin Adenwalla.Turned out to be just fabulous.Shirin I found in the Times Good Food Guide when I looked for cake options.When I looked online I discovered her fascinating website.My cousin Archana made a hung curd dip with onion and hummus accompanied by crudite sticks.Everyone loved it.Garlic and Corn Dhoklas from Gangar Stores was another option which turned out to be wonderful.

Made a Chicken Curry for nonvegetarians and Vatanachi Usal and Kanda Batata Rassa for vegetarians.The recipes for the first two were our community recipes and the Rassa was from this amazing book by an NRI Kaumudi Marathe called "The Essential Marathi Cookbook"

Usal is a simple protein and fibre rich Maharashtrian dish made of peas or sprouts and has Goda Masala.I was happy that my only vegetarian friend liked the food and my otherwise nonvegetarian friends too enjoyed the Rassa and Usal.

The rice items Biryani and Veg Pulao were from Delhi Darbar.Home delivered.

Had the cake I ordered from Shirin Adenwalla and it was richness personified! The dark chocolate entwined with the white chocolate in a rum filled harmony! A complete wow!

Finally we ended with a Bengali dessert I made called Bhaapa Doi which has equal measures of condensed milk,curds and milk and is steamed.

Wore a lovely blue top that my sweet friend Bijal (above) gifted me.She has a knack for clothes.

And then the other gifts brought more smiles....... :) Hey,that's what birthdays are for!! :)

I heart time with friends,family and friends who are family!

Vitamin D and Food

2011-05-08T14:02:00.018+05:30

These days very often I hear of people having aches,pains,feeling low and fatigued.Some are in so much pain that they have pain killers for relief,not realising that in the long run, their frequent use can cause damage to the kidney.What they really need to do is have a blood test to check vitamin D3 deficiency and have it corrected if deficient.Low levels are being seen all over the world.

Levels above 30 ng/ml are considered sufficient.Some laboratories show old values as normal range, leading the person to think they are okay.The other problem is the expense of the test...around Rs 1500!

Vitamin D is a vitamin that is essential for bone and mineral metabolism,immunity against infections and against cancer.It has a role to play in the synthesis and secretion of insulin and its deficiency is a risk factor for diabetes.

Our major source is sunlight.Today,pollution,sunblock lotions and cloudy weather are common factors that prevent the right amount of ultraviolet rays from reaching our body,which in turn leads to less conversion to its active form and vitamin D deficiency ensues.We also stay indoors and sit in front of computers and televisions rather than going for a walk and add to it.

Food sources include fatty fish(salmon,mackerel,sardines,tuna) and eggs.Abroad milk and bread are fortified with this vitamin but these are not options in our country,just yet...

Among the fish,fatty fish provide a double benefit : the heart friendly omega 3 fat and vitamin D.Fish steamed,grilled,broiled,baked or in a curry but not fried.

Fish can be bought at the market or can be delivered home.Nothing like going to the market,if you ask me.There's a variety of local fish to choose from and add to that the enjoyable chat with fisherwomen.Bargaining is an art which you must master before you venture in these waters.

For others,Pesca Fresh provides a wide range of sea fish and freshwater fish,cleaned,cut,hygienically packed in ice and thermacol boxes and delivered home.Salmon,Himalayan Trout and Mahi-Mahi are some of their exotic fare.They provide a free monthly newsletter Pescalicious with information on nutrition and recipes by their chef and customers.

Vegetarian sources are limited....mushrooms contain it.Three main varieties are seen in India:white button, straw and oyster mushrooms.Others more easily available abroad are Shitake (high Vitamin D content),Portabello and Truffles.I did get a packet of Shitake at the Pali Market but truffles are frightfully expensive.I did see one at Napa Valley.That's the closest I got to it.Mushrooms are a great source of proteins and are low calorie.One has to be cautious about plucking them from the wild as some can be poisonous.

There are many vegetarians in our country and many others have cholesterol problems,egg is not an option for them as the yolk contains cholesterol and vitamin D.Which then means that fortification of foods like milk and bread should be started at the earliest.So much better than suffering and then taking powders or injections to maintain normal levels,which very many people require today.Prevention is better and cheaper than cure!

We need to do our bit by eating right and going outdoors in the sun.In our own way,we must contribute to curtailing pollution.Nature does have her way of reminding us when we err.

Maharashtra Day Celebrations:The Andrean Way

2011-05-01T22:16:00.021+05:30

When my friends Ranjit Mankeshwar and his wife C invited me for a fest on Sunday evening,I had no idea what it was about.All I knew was that I was going to be around friends and that was reason enough.They bought passes for us for the Maharashtra Day Celebrations,the Andrean way.It was held on the grounds on St Andrew's School(therefore the word Andrean),Bandra,Mumbai and was a fest of food,music and dance.1st May is the day Maharashtra became an independant state in 1960,as did Gujarat.

The cuisine: Maharashtrian,Goan,Mangalorean and East Indian.There were four main stalls serving each of these and were packed to the gills with people.

The Maharashtrian stall had Puran Polis,Missal and a dry chicken dish.This I have often so I headed for the other stalls.

The best decorated stall was the East Indian one.It had garlands of mango leaves and marigold.

There were bunches of white onions everywhere.

I asked for the Dinner Tat(dinner plate).The rice was served with a spoon made of coconut shell.

The dish had a delectable Chicken Moilee,Salad,a single sausage,rice and marzipan.Meat was introduced into East Indian cuisine by the Portuguese.East Indians were essentially fisherfolk,like the Kolis.They were converted to Christianity by the Portuguese.Later on they worked for the East India company from which they got their name.Their food,language and traditional clothes have strong Maharashtrian influence.They live in Mumbai,Thana and Salsette.They are artistic in all that they do.Their food presentation has great finesse.

Ranjit ordered the Chicken Vindaloo.It was sold out in the first hour itself! It's fiery red in color but not very spicy.The vinegar gives it a tangy kick.

What is special about East Indian food is the handpounded Bottle Masala which is stored in dark bottles so that the flavours remain.My friend Joan tells me that there were ladies who pounded these in their courtyard and the aroma could be sensed miles away.....the numerous spices including cinnamon,chillies,pepper,sesame seeds,mustard seeds,cumin and coriander seeds.

East Indians also finely chop their ingredients as compared to Goan cusine where it is ground.They use vegetables in their meat dishes such as Lonvas which has drumstick.I came across their lovely community cookbook which has recipes from several generations.

C told me about Sannas which are similar to idlis but are made with rice and coconut and are sweetened with toddy....which also imparts a white colour.Chityaps are East Indian crepes.

I bought a bottle and it came with recipes from Hyacinth.Email me if you want her number.

Next was the Goan stall next to the band that was performing.The atmosphere was like being at someone's wedding,"except that you were buying your own food" added C,who is half Goan,half East Indian.

At the Goan stall run by Cafe Goa,there was coconut based Chicken Xacuti.A wellknown Goan masala is the bright red Rechad masala,made of chillies,garlic and pepper.Goan food has Portuguese influence.

Next to that was the Mangalorean stall which had so many people that I only took pictures of the menu.Can any of you tell me what Paan Polea and Vorne are?

The dance floor had elderly couples jiving and also a fusion dance by women dressed in Navaris!

And a man too,might I add...the person in the magenta saree below!

The peppy lawyer @Mumbaicentral pointed out that the elderly couples danced so well that it would be embarrassing to try our amateurish dancing in front of them

I thought it was a lovely evening that promoted togetherness....we were eight of us....Goans,Maharashtrians and half an East Indian.Some of my generation and some from generation next(an adorable trio).What a wonderful way to celebrate our grand state:Maharashtra! Only Ranjit's favourite word could do it justice: "EPIC!"

MANGO FESTIVAL:Mumbai's Amba Mahotsav 2011

2011-04-18T14:27:00.010+05:30

So it's finally Mango time and I went to the Amba Mahotsav at the Antonio D'Silva School in Dadar West,very close to the Kabutar Khana.Was glad to see there was ample parking place.The stalls were right at the back of the ground.It wasn't a very large exhibition but yet there were enough to make a choice.These stalls are manned by people from the Konkan selling mangoes from Devgad and Ratnagiri.

The Haapus is King and Pairi is also pretty good(used to make Aamras).Did you know that Haapus was named after a man called Alphonso who brought mangoes to Goa? I also remember reading an Amar Chitra Katha about a king who enjoyed mangoes.

Haapus comes from Devgad,Ratnagiri ,Vengurla and Kudal.My friend Arati Mali who lives in Singapore talks of a variety she gets from Australia which tastes just like Haapus but is pale in color.

There are many mangoes on display at the exhibition ranging from Rs 500 to Rs 1200 per dozen.

There were also stalls selling mago products such as Mango Sherbet and Phonda Ghat Gavti Honey( village honey).The darker the color of the honey,the better it is!

Then there were stalls selling Amba Podi and Fanas Podi,made by drying sheets of mango and jackfruits in the sun.

Spotted a gem of a stall selling Kokum butter
Tirphal(a Malvani ingredient used in fish curries)
Kokum,a souring agent
and Poha and raw rice used to make gruels for the convalescing.

There were mango jams and mango syrups

Made me happy to see them all.

Everyone loves Aamras,Mango Milkshakes and Mango Lassi...great tonic of vitamin A and C for this weather!
One can cut them into quarters or dice them and have them with a fork.Years ago,I learnt there's a messier way to enjoy it...to remove the peel completely and bite into it...have you tried it? :) The peel can cause allergies in some people so best to do away with it.

During the summer,you see a host of mango based dishes like Aam Bhindi (above) from Oh Calcutta or Mango Prawns in Konkani restaurants.Amba Dal from Aaswad is as delicious as it's colourful! Panha or a drink from green mangoes is available all over Dadar.Mango Icecream is such a delight...else Vanilla Icecream with cut mangoes!

My mother makes an amazing tangy green mango chutney with mustard seeds....

This year one doesn't see as many mangoes thanks to the weather changes.The winter was longer than expected and this has caused a decline in the produce.All the same,let"s enjoy the fruits we have....maybe not as many.... but quality is better than quantity!

So what will you have this season? Haapus or Pairi?

April Fruits at the Dadar Market

2011-04-11T15:40:00.010+05:30

Come summer and you see many handcarts selling jackfruit and tadgola at the Dadar market.The size of jackfruits can be astounding.The largest is said to be 70 kg. Here you see them sliced open and turned out,exposing the yellow fruit.

This one was from Kerala.A helpful gentleman buying some told me that those from the Konkan come around the rainy season.He also told me how one has to apply coconut oil on one's palms while cutting else one gets the sticky gum on one's hands.I tried the jackfruit and it was sweet and moist.The seller told me not to store it in a plastic bag as then it leads to gas formation.I put it in an open plate and my fridge was filled with its sweet aroma.

I was reminded of my adventures with a smaller but similar looking fruit called "Durian".This I had in USA at a Chinese restaurant where I ordered a Boba Drink(having balls of tapioca) with Durian.I tell you,there cannot be a stinkier fruit! Not having it again! Yet it is quite popular in the South-East where some even have it with rice.

Jackfruit is eaten by itself or made into a biryani,made into jam or filled into pancakes.

The other fruit I had was the Palmyra fruit or Tadgola.It is covered with a beige skin which one has to gently peel out so that the juice at the centre of the fruit doesn't spill out.Tadgola is transparent and jelly like.Quite like the lychee in texture but not as sweet.One has to chose medium size ones as the large ones aren't tender.

It has a cooling effect and is also called Ice Apple! Summer time has a lot to look forward to!

Returning from Ratnagiri:My Konkan Holiday Part 5

2011-03-30T08:12:00.010+05:30

Our trip to the Konkan was a short but action packed one.The beauty of the ocean,the cool sea breeze,the glimmering lighthouse in the distance all made for a perfect relaxation.While leaving I looked at the little cottages(of Ratnasagar resort) below the casuarina trees and coconut palms at the Bhatye beach for the last time. The only thing I was glad to leave behind were the mosquitoes which had a predilection for me! Essential to be armed with Odomos and Goodknight.

Passed "Konkan Chinese Corner" a flame red colored roadside stall on the streets of Ratnagiri and stalls selling Dabeli.Took us an hour and half to reach Chiplun by road.

There we had dosas at Shivsagar which were of excellent quality.

After Chiplun came Khed.If you ask your bais at home or your Marathi staff or acquaintances at work which village they belong to,you will realise that they all lie along this highway.

The ghats had posters of tantalising pictures of seafood of a Khed hotel called "Green Village".

Mangaon came after Khed and there were watermelon stalls with cut fruit too to beat the heat.

Vegetables from nearby villages looked oh so fresh!

Spotted a basket of mulberries which were immensely sweet!

Asked the fruitseller what this fruit was.....turns out it was the kokum fruit.Expectedly,tasted SOUR!

Ramphal is similar to Sitaphal except that it has no seeds.The price quoted was high.Wonder if it was because we were tourists.Whatever happened to the simplicity of village folks.

Strawberries were small but sweet.

Then spotted a woman selling roasted cashewnuts.Reminded me of the toasted Singhada we get in Mumbai. Another lady was selling tender cashewnuts or Ole Kaju.Mangoan Market was full of interesting things!! Very crowded though!

When we passed Indapur,I spotted a Gujarati Thali restaurant!

Many of the villages have trees along both sides of the road forming beautiful avenues!

Saw the Konkan Railway train on the bridge above.Another option to travel to the Konkan!!

There are also tour operators such as Kokan Paryatan and Sachin Travels.

At Wadakalnaka we saw many stalls selling white onions from Alibag.

The heat was getting to us so we stopped at Marquis Manthan at Pen for Fresh Lime and Soda and Veg Sandwiches. Good service and clean place.Decent loos....something that's not so common on the highway.Was appalled by the dirty toilets at Kamat's,Mahad.That's a name one associates with quality!

Saw umpteen Neera stalls,the palm drink that cost Rs 7 for 200 ml.

Saw the "Garden Mall" near Karnala Bird Sanctuary which was a nursery that sold all things garden.

At Karnala,one sees lots of monkeys besides the birds.

Then came Panvel,Navi Mumbai and then home.......Mumbai!!!

Mirkarwada Jetty:My Konkan Holiday Part 4

2011-03-28T19:16:00.013+05:30

We visited the Bhagwati Temple which is in the Ratnadurg Fort,on top of a mountain.The road to the temple is lovely as it passes by typical old Konkani houses shadowed by coconut,mango and banana trees.One can view the Bhagwati Bundar from above and see the Pandhara Samudra(white sea) and Kala Samudra (black sea).There is also a cave opening into the sea and an old well and some banyan trees.

Saw a statue of Kanoji Angre,who was Shivaji's general and guarded ports.He started a naval force which eventually became the Indian Navy.He started the town of Alibag.He was well respected from Gujarat Coast to the Konkan.The Western Naval Command INS Angre and the Maritime Museum near Mumbai are named after him.

While we were there,a new Coast Guard Centre was inaugurated at Ratnagiri to guard our waters against terrorists.

After our fort visit,we then headed for the Mirkarwada Jetty where fishing boats were due to arrive with their catch.On reaching there we saw several boats and were told that owing to the windy weather at sea, the boats hadn't ventured out.There was still some sale of fish at the jetty.People bargained for the baskets....it was a wholesale market.

Saw a colorful fish called "Parrot Fish" amongst sharks,squids and crabs.

After having seen them fishes, we headed for a coastal meal at a small restaurant called "Amantran" which was non-air conditioned. There were bowls of mint leaves everywhere and the waiter told us that they repel flies.

We had the Sol Kadi and had Clams,Prawns and Pomfret.The Fish Eggs or Gaboli were spicy and delicious. We also had the Biryani(Konkani) which most people there were having and it was awesome.

The best food is available in small restaurants and one has to ask around where to eat.

Ganpatipule & Ratnagiri:My Konkan Holiday Part 3

2011-03-28T18:57:00.011+05:30

We stayed at the Kohinoor Samudra Resort at Bhatye Beach which has packages that cover stay,meals and train travel.It is located on a cliff overlooking the Bhatye beach and several coconut groves.In the garden we saw short mango trees that had flowered and some had fruits.

As I walked around I saw monkeys.
The local women working in the garden told me not to be afraid of them.

Lalitabai and Lalbee signify the spirit of Ratnagiri,people living in harmony!

Mr D'Souza of the resort was helpful.We wanted to make a trip to Ganpatipule.He told us that there was an alternative route by the sea which reduced the distance from 50km to 25 km!

On the way we passed villages with cashew trees and mango trees.We saw typical Konkani houses,some surrounded by fruit trees.

The view was spectacular! Reminded me of the American Pacific Coast Highway! Here we drove over mountains and saw beaches with white sand.There were also dolphins bobbing in the sea.

The temple at Ganpatipule was beautiful.It was red in colour and was by the sea at the bottom of a hill.One had to circle the hill in order to do "Pradakshina".Only those wearing sarees and lungis are allowed in the inner sanctum.In the months of November and February the doors of the temple let in sunrays that fall directly on the idol,illuminating it but it was March so we missed the sight.At their last visit,my family had done a booking for lunch at Kelkar Guruji's house and were served some fabulous vegetarian food by the priest's family at their home.

We returned to the resort.The view was breathtaking from the rooms as well as they had French windows.There was a Titanic Deck at a distance from where one could look at the ocean and the Regional Coconut Research Centre.

We also visited the Thibaw Palace.The British kept the Burmese King in exile here.The guide at the Palace told us that he had been a good king who was simple at heart.He was furious with the British when they did not pay them for the entire stock of teak wood that they bought so he fined them.Later the British conquered his country and sent him to Ratnagiri where he lived till his death.His grand daughter Tutu died here recently.

The palace is made of exquisite Burmese teak and houses some of his furniture and some astounding sculptures found in the Konkan dating back to 6 Century A.D.

We were lucky to see an exhibition of local artists and photographers at the museum.

One more interesting day in Ratnagiri!

Many more places to see...

Ratnagiri :My Konkan Holiday Part 2

2011-03-28T18:23:00.012+05:30

We reached Ratnagiri,Mango Country after a drive of 9 hrs as we chose to stop very two hours.This year thanks to the weather the mango season has been delayed.There were trees everywhere laden with raw green mangoes.Some are at ground level yet no one plucks them.I came across a local newspaper called "Ratnagiri Times" and loved it.It was full of positive news on page 1,covering community events and achievements.This puts the reader in a great mood at the start.Inside were pages covering national and international news.It talked of the order of 20 tonnes of mangoes received from Japan and a 10 tonne order from USA.Alphonso and Kesari are the preferred varieties.We bought small size Alphonso mangoes at the market for Rs 500 for 4 dozens!

On Saturday we witnessed the Weekly Market.The whole place was abuzz with people.Vegetables and fruits were being sold at much more reasonable prices than we hear of.The next day,the place was quiet.Just a couple of shops remained.The produce was wonderful thanks to the red soil.We bought a giant cauliflower.

We also bought some country brinjals to make Bharli Vangi.

After the market we headed for local food.Vyankatesh Dinning had received much praise from Aditya Bal when he covered in on his show Chak Le India.The restaurant is partly airconditioned which was a relief as it was really hot that day.The fare here includes Konkani,Punjabi and Chinese.Mrs Nalavade,the owner told us that the tourists ask for Konkani food whereas the locals want something different from home hence eat Punjabi outside! Therefore they have a Konkani Thali and a Punjabi Thali! She pointed out that Konkani food differs from Malvani in that it has more red chillies whereas Malvani has green.

The food here was excellent.The Surmai was fresh.The curries were coconut based as was the Sol Kadi.

We also had a curry of Tender Cashewnuts and it was heartening!

The restaurant was centrally located.There was another restaurant "Shubham" suggested to us but we didn't have time to go there.

In the evening we went off for a leisurely backwater boat cruise.

The banks had mangroves and coconut palms.Saw houses of fishermen and many mosques as most of them are Muslims.

We passed several boats where fishermen were repairing their nets or catching crabs and small fish.

Also spotted a father teaching his little sons fishing and boy were they enjoying it!!

We moved to the choppy part of the sea and then moved back to the calm backwaters.Saw the Ratnagiri Lighthouse in the distance and it looked majestic on top of a hill.What a wonderful day!

The Drive To Chiplun:My Konkan Holiday Part 1

2011-03-28T18:14:00.015+05:30

We finally went off on our Konkan holiday,a year after we had originally planned.Having previously visited Amboli,Vengurla,Tarkarli and Malvan in the Sindhudurg District,this time we went to the Ratnagiri District.We drove down and it took us long but the journey was as interesting as the destination.I have divided my posts on this holiday into 5 parts and the first covers the drive from Mumbai to Chiplun.

The town of Pen comes after Panvel.It is famous for Poha.Here you also find stalls of watermelons and white onions (which come from Alibag and last a year).Between Panvel and Pen one sees several stalls selling Neera which is a sweet and unfermented drink made from palms.

Wadakal Naka,after Pen, has a restaurant called "Shrudha Shanti Bhuvan" where we had stopped years ago for Poha and we did this time around too.It had been garnished with coconut and coriander and made a great breakfast dish.

What was even better than the Poha was the Tea which was strong and reminded me of Cutting Chai,except that this was in a cup.

Saw that the restaurant was selling Poha and other items so I bought some,hoping to replicate the taste when I get home. It was a lovely drive past several mango trees laden with the unripe fruit.

We passed lush green fields of wheat.

There were several small bridges over little rivers.

The NH 17 is a fabulous road provided you are a cautious driver(or have one)...neither of which we had.The problem lies when rash drivers try to overtake.There is no divider and hence there can be a head-on collision if one is not careful.There are many road signs all along the way.Some tug at your heart and some make you smile."This is a highway,not a runway","This is a highway,not a dieway","No mobile while mobile" where some of which I spotted.

We passed Gandhar Pala Buddhist caves near Mahad,which were 26 in number.

We passed fields where cacti were grown around them for protection.

We passed several ghats,some with hairpin bends every few moments.The view from the mountains was beautiful.The Kashedi Ghat was one such.

We finally reached Chiplun after a few heart stopping moments because of the crazy driver.It lies on the bank of the Vashishti river and is known as Lord Parshuram's abode.

Cannot tell you how happy I was to find Hotel Abhishek again.My cousin Arun had told us about it.It looked diiferent from the last time.The owner the explained that they have two branches...the other one near the Shivaji Nagar Bus Stand. Hotel Abhishek has been around for 17 years and offers Malvani cuisine.

My Fish Thali had Surmai Fry and a sour Bangda Curry which I mopped up with chappatis. The Thali had Sol Kadi,the accent of which was on the spice rather than coconut milk.

The Clams were small but yummy.The Crab...spicy sweet! One of the finest Malvani meals I have had!

After we stepped out of the restaurant,I saw a "Tumtum",a kind of a rickshaw,the mode of transport in Chiplun!

Was quite tempted to take one to Ratnagiri,which was an hour and a half away.

The Art Of Living:Food For Thought

2011-03-23T08:36:00.017+05:30

It's always a pleasure meeting Mrs Vidyatai Ranadive.She is 86 yrs old.She is warm,affectionate and helpful.She can talk on any topic under the sun.She has a wide circle of like minded friends.Earlier a solicitor,she continues to do social work even at this age through organisations such as WIT(Women's India Trust) which has its office at Panvel.She was earlier associated with Women's Graduate Union and Indian Women's Scientists' Association.Having lost her husband(an eminent doctor who was involved in social work) at a young age,she got her four daughters well educated and happily married and inculcated in them confidence and positivity.

Mrs Ranadive is a great cook herself but now takes the assistance of her helpers Sushilabai and Shobha ,who have learnt cooking from her.The style of cooking she uses is CKP...Chandrasena Kayastha Prabhu,the community to which she belongs.Maharashtrians belong to various communities and each of their cuisines is different.Mrs Ranadive's diet over the years has been balanced.Her longevity could be contributed to that and her attitude to life.....living for a cause beyond your own,enjoying the simple pleasures of life and interacting with people.

Recently I had the pleasure of dining with her as her daughter had come down from USA to spend time with her.The Beetroot Salad was bright pink and simply delicious.The beetroots had been steamed and then grated.To this yoghurt/curds were added with a pinch of salt and sugar.I had two bowlfuls.

Next was the Cauliflower which had been sauteed with chillies and curry leaves,a light yet flavoursome dish.

The Shrimp Pulao was superb....Garam Masala lended a lovely spiciness and ginger and garlic made it aromatic.

Chapatis were soft and light and I had a couple.

There was Chicken Kheema Curry which had the delicious tanginess of tomato.

Mrs Ranadive also adds a teaspoon of homemade ghee to her food.

At the end of the meal she has homemade curds.

After that she has "supari" which has no betelnut but is made of aniseed,cinnamon and cloves and serves as a digestive.

Talking of longevity,one remembers Okinawa,the island in Southern Japan.The people here have the greatest longevity in the world.Their diet has predominantly complex carbohydrates(listen all you people who are obssessed with cutting down all carbs not just refined).They have lots of fruits,vegetables and fish.At times they also have pork.Karela or Bitter Melon is a common consituent of their meals as is Soy,Seaweed,Bonito(a fish like tuna) and Shitake mushrooms.They believe in enjoying the process of eating,giving it their full hearted attention.They exercise daily.They are spiritual by nature,well mannered,calm and composed and easygoing.They are always eager to help their fellow brethren.They inspired the outstanding book "The Okinawa Program" written by Wilcox and Suzuki that is based on a 25 year old study on the people of Okinawa and gives guidelines to live like them.Until recently Kama Chinen of Okinawa was the oldest living individual in the world.Today Besse Cooper of USA at 114 years of age holds the title and says the fact that she doesn't have junk food has contributed to her longevity.

Mrs Ranadive's daughter Deepa mentioned that she had sometime ago visited Sendai,Japan that was recently struck by the tsunami and earthquakes.She spoke about the loving and gentle nature of the Sendai people and how they welcomed you into their homes.Okinawa being in the South was fortunately not harmed by the recent natural disasters.Our prayers are with all the people of Japan so that they may find strength with every passing day and get back to normalcy.Here's to Japan,the Land Of The Rising Sun....

Rose and Food

2011-03-18T21:52:00.014+05:30

There's a certain joy in receiving gifts from friends that offer a new foodie experience.After reading Snigdha's post on Rose Tea,I decided to open my packet gifted by the Karmakars.A fairytale of a gift of tiny pink rosebuds that could be used to make tea! It looked so pretty that I had left it the way it is.

In no time,I was having my cuppa that had a faint pink hue and a refreshing taste.Didn't need any additions though some folks make it with green tea.The fruits of the rose shrub,rose hips,are also used to make tea,jams and marmalade.

Got me thinking about all the Indian cooking we do with roses.It does lend a royal touch.

Rose petals are used as garnish for some kheers and mithai.

Rose Syrup is a childhood memory....Golas(shaved ice) dipped in them at summer,to slurp to our heart's content!

Then there are Faloodas made with Rose Sherbat,which inspired even Kathy Gori, an American scriptwriter of Italian origin to blog about them in her blog ,The Colors Of Indian Cooking.Faloodas are filled with fine noodles and a heady rose syrup and served with black basil seeds and a scoop of icecream.A restaurant in Crawford Market called Badshah is well known for this Persian drink.

Rose water is used in dishes such as Rezala,an ingredient that lends a fragrant aroma to the house where it's cooking! Made the Chicken Rezala recipe and it had me singing.

Rose water is also sprinkled on biryanis and used for making Gulab Jamuns.

Gulkand is a sugary sweet syrup made of rose petals which is used in Ayurveda(to combat inflammation and acidity) and also in paan and mouth fresheners.

Also available is Rose Petal Icecream,and not just on February 14th at Soam :)

The French bakery that made a smashing debut in Mumbai,Le 15 Patisserie makes Rose Macarons

A point to note is that one cannot use roses from florists directly for cooking as they could have pesticide spray on them.

And before I forget, let me tell you of this book I came across: a Rose Cooking book with recipes such as sandwiches with cucumber-mint and rose petals!

Such is the effect of the rose that got even William Shakespeare to exclaim what's in a name,a rose by any other name would smell just as sweet!

Mustard Fish:The Fire Within

2011-03-15T16:01:00.009+05:30

Maunika and Kainaz

Kainaz and Kalyan

This Sunday was eventful.The Knife cooked a special Bengali meal for Maunika Gowardhan,a celebrity chef and blogger from UK.Maunika is glamorous and gorgeous and wows Britain with her traditional Indian cooking.None of the cliched "Indian food" for her.She serves Sambhar in shot glasses with Mini Idlis and Mishti Doi in ramekins with passion fruit compote.Recently she toured Goa and Sindhudurg.She caught crabs and then made a curry.She helped cook food for a wedding in Malvan.That's Maunika Gowardhan for you! Someone who left a successful corporate career to follow a path her heart told her to.She is private chef to celebrities whom I cannot name.All I can say is that some of them are footballers in England.I sure hope she gets her own TV show,she has the talent!

Banu

It was a Sunday spent discussing food and books and books on food.
It's a good thing having friends who cook.I do too but by no stretch of imagination could I call myself a chef! Kalyan cooks well.He was assisted by his sous chef Banu.Of all the dishes they made, I liked the Doi Poshto Ilish the best.

Best Buddies...Kalyan and Ranjit

Ilish is a freshwater fish.Most of you might know it as Hilsa.It has a number of bones and it's amazing how Oh Calcutta serves Smoked Hilsa,in a boneless version! Doi Poshto Ilish is made with curds,poppy seeds and mustard seeds.The predominant flavor was the mustard...pungent but thrilling! Made the dish come alive!

Was jolly glad when Kalyan gave me some spice mixtures(Cook Me) from Kolkata.One was that of Shorshe Bata or Mustard Paste....a mixture of white and black mustard.All we had to do was to mix it with water,saute fish and add the mixture and cook.Voila!

A fish curry was ready in no time! Made it with Parshe or Boi,a fresh water fish.The zinginess of the mustard pepped up the lunch.Shorshe Bata is a dish of importance.The seeds have to be ground to the right amount else the dish turns bitter.Prospective brides in Bengal had to make this dish to prove their excellence in cooking.Various fishes can be used:Rui,Ilish or Parshe.It's a dish that provides the good fat omega 3 fat in abundance as it is present in fish and mustard seeds.Here's to Mustard Fish and the fire within!

Archaeology and Catering:The Dalal Family

2011-03-12T22:16:00.014+05:30

Came to know a lovely couple,the Dalals through friends.Kurush Dalal is an archaeologist and a caterer(and a humorous and jolly guy,quite evident from the photo taken by Kalyan Karmakar, above) while his wife Rhea Mitra-Dalal is a freelance content writer and also writes a food blog.After reading my post on Highway Gomantak,Rhea recognised my aunt,Mrs Acharya as being her music teacher during her childhood! Such a small world!

It was only later that I discovered that Kurush is the son of the well known author and archaeologist Katy Dalal,who passed away, a year ago.It was she who started the business in 1976 and Kurush worked with her till he went away to Pune to complete his M.A and PhD.He then launched Dalal Enterprises in 1998 and there has been no looking back.

While his mother excavated Pre-Harrapan ruins in Northern Rajasthan,Kurush's archaeology trips have been all over Maharashtra...Revdanda,Murud,Janjira,Vadgaon,Siddheshwar and recently to the Konkan...Chandore.He is able to give time to both food and archaeology thanks to the wind beneath his wings...his Bengali wife Rhea.

Kurush says his inspiration for catering comes from his mother and grandmother who were amazing cooks and a long list of aunts who cooked "real food"

His mother published "Jamva Chaloji","Seafood Fiesta" and Vitality (a book on vegetables and their nutritive content and benefits). I have copies of Jamva Chaloji and Jamva Chaloji 2.I am told that the first book had three editions and is now out of print.

The first book talks of Parsi wedding food and the call of the caterer at the beginning of the wedding feast "Jamva Chaloji"...meaning "come to eat".I like the second book better as it has a lot more history....how Parsis came to India and lived at Sanjan near the Gujarat-Maharashtra border,how Parsis were into toddy farming and the concept of "Gambhars".Kurush Dalal has catered for one such Gambhar,a community event started to get the people together as womenfolk and kids lived in villages and the menfolk in jungles.Here food is provided free and included Istoo,Papeta Ma Marghi and Dhansak Dal.

She talks of toddy which is the sap of the date palm and it reminded me of the sweets made with date palm jaggery by Bengalis.In her book she has included a recipe of Drumsticks cooked in Toddy.Parsis too used it to make sweets.

In these books,you will find unusual recipes such as Tarkari Per Eda (Eggs on Mixed Vegetables),Mud Fish Patia,Parsi Pora and Bawaji Nu Bhujan (Grandfather's Barbecued Chicken)

Dalal Enterprises serves traditional Parsi,Bengali and Continental fare like Grilled Fish Fillets,Baked Vegetables in Tomato Concasse,Tuna Pasta Salad,Chicken in Red Wine and Vegetarian Paella.

I tried their Whole Stuffed Roast Chicken which was marvellous.It was plump,juicy and tender....stuffed with mince,apple,sultanas and a whole boiled egg.It was enough for six people!

The Boiled Vegetables that accompanied the chicken were also flavorful unlike the bland veggies that are served in most places.

When ordering,one has to give a day's notice to them as they buy all ingredients fresh and make the dish.They deliver a minimum of four portions and each is quite substantial.

I can't wait to try their Dhansak! They have received an award for being the Best Parsi Caterer!

Kurush Dalal

52 Belvedere Road,Mazagaon,Mumbai 400010
Mobile:9820136511

kurushdalal@gmail.com

Highway Gomantak:The Way Home

2011-03-01T14:26:00.013+05:30

My friend qtfan highly recommended Highway Gomantak.It recently won the Best Coastal Food Award from Times Foodie Awards hosted by Kunal Vijayakar who runs the hugely popular " The Foodie Show".My parents are so fond of it that they give up going out on a Saturday evening to watch his adventures.

Highway Gomantak lies on a service road parallel to the highway,adjacent to the Bandra East M.I.G Colony.It offers Gomantak or Goan Hindu cuisine comprising of seafood,chicken and mutton.The term Khanaval means eating house(not hotel),Mr Potnis the owner clarified.When people from the Konkan moved to cities like Mumbai,they got homestyle food at Khanavals or community kitchens.

The walls of this Koknyache Khanaval has the Gayatri Mantra,a poster of various Indian fishes and some social messages.One states that pregnant women should avoid consuming crabs as it can lead to a miscarriage.The health of the woman and her diet during pregnancy is so important as it determines the child's future health.In the western world too there are recommendations to avoid certain fish during gestation.

The exceptional thing about this place is that they offer not just the usual fish such as Pomfrets,Mackerels and Surmai(Kingfish) but also those from Goa and Karwar such as Chonak,Kerli and Pedi.Karli is a fish that has many bones but has to be cut obliquely to avoid them.Chonak is that which is found in fields.During monsoons,fish from the sea flows into the fields and the eggs hatch there.I got to try both Chonak and Karli here.Both had a glistening white and a sweet flesh.

We started with the Jawala Kismoor...a salad like concoction of dried mini shrimps.

There was Papdi Bhaji( Beans) and Vangi Batata(Brinjal-Potato),both of whiche we had.Fresh and tasty!

The walls had the Thali list on the wall so we all ordered our own.

Mr uncle,Mr Jayanta Acharya ordered Bangda Curry and loved the coconut tomato tangy base.Being a Bengali, he has a soft corner for fish.

His wife Mrs Indrani Acharya runs a Rabindra Sangeet School called Shahana.Luckily she could make it for lunch.She ordered Pomfret Curry which had a lovely green coconut base and she loved it.

I ordered the Kalwa or the Oyster Curry,which was spicy.All three curries were dramatically different which made the experience so enjoyable.

The ambience here is simple.No airconditioning but we didn't miss it even though it was afternoon because it was well ventilated.We arrived early but by the time we left the place was full.

Mr Potnis,the owner is a friendly man and is polite and knowledgable.He taught me a lot about various kinds of fish.It is his wife who cooks all the food,which is why it is homely.Many a times people working in the nearby offices come here for lunch and then return at night with their families...that is their stamp of approval!

Baburao Patil was our steward who helped us make excellent choices.

My aunt visiting from USA had never had traditional Goan Hindu food.She is allergic to fish so she had meat.

We had no place for dessert...Kheer or Kharwas.I know we have to return here with my friends.

Mr Acharya had a blissful look at the end.I am sure he is going to get his twin grand daughters here.

Mrs Acharya started reading the take away menu with great interest! :))

Highway Gomantak...........it's the way home!

Highway Gomantak

44/2179-80 Gandhinagar

Pranav Coop Housing Society

Near Mhada

Bandra East

Mumbai 51

Tel: 26409692

Closed on Thursdays

Global Konkan Exhibition,Bandra

2011-02-24T14:24:00.024+05:30

A lot of my posts are on Marathi cuisine.I am half Maharashtrian(half Bengali) therefore keen to learn more about my culture and share it with my friends.The Global Kokan exhibition at the BKC grounds(24-27th Feb 2011,10 am to 10 pm) is an attempt to present the wealth of the Konkan to the rest of the world....food,arts and tourism.The sets are designed by none other that Nitin Chandrakant Desai,the art director from Bollywood (of Lagaan,Jodha Akbar and Devdas fame) whose historical T.V serial Bajirao Mastani has many,many followers.

Ths made me smile.....Shudh Shakahari Kokani Masa...the pure veg Konkan fish!

At the centre there was a miniature stage which had folkdances all day long.

At the sides are halls,some airconditioned,which showcased various things

The Matsyalay Mahavidyalaya is an institute in Ratnagiri that provides degrees such as Bachelors and Masters in Fisheries Sciences.

They were selling small packets of Shrimp Pickle made by their students.

Other stalls were those of small time manufacturers who have immense talent and have created products using local produce.They however do not have the capacity to advertise like big companies and have so far remained unsung.

There were Chickoo Chips from Vasai

and Amla Candy from Sindhudurg

Fanas Poli made of Jackfruit

and balls of tamarind from Kankavli

The famous Maharashtrian Masala...Goda Masala from Usha Home Products from Sindhudurg

They also have readymade mixes such as Malvani Chicken Masala and Kolhapuri Pandhara Rassa which can be bought in Mahim.

If you get Cocoa Butter and Shea Butter abroad,you get Kokum Body Butter in the Konkan!!

I bought Pachak or the Digestive Syrup is made of Ginger,Lime,Asafoetida and Saindhav Salt,a rock salt from the mountains

I remember travelling to Pune by train when I was young and villagers coming to sell "Karvanda",a purple fruit in leaf cups at Khandala and Lonavla train stations.Here Deepashree Products have brought out a Karvanda Sherbet! Very soothing!

You could buy flour to make Ambolis or the Konkan Rice Dosas.

The King Fruit made its appearance but only in tins...it's only February!

One of the most interesting stalls was that of the Vartaks who make Su-Keli using Rajali bananas that are left to dry in the sun then packed in dried banana leaves.Lends them a golden hue and a sweet taste

Cashews grow a plenty and the cashew fruit too is used for cooking.Tender Cashew Bhaji is a delicacy from Konkan.

Was happy to see a health food stall by a person from the Konkan that was selling snacks such as Jeera Sticks and Nachni Wholewheat Biscuits,all without maida!

Here's wishing much success to all the food manufacturers from Kokan! Go global!

Laksa :Malaysian Seafood Soup

2011-02-21T22:43:00.020+05:30

I first heard about Laksa in the year 2007 when I read an article in the DNA about Laksa made by Nelson Wang.He gave a simple recipe that included getting Laksa paste from Crawford Market,which I did but with great difficulty.There was only one bottle available! The end product made it all worth while.My cousin's friend likes Laksa so much that she carries home a bowl of this street food every time she passes through Singapore Airport.

My uncle Tuhin used to live in Langkawi,Malaysia.He told me that the best Laksa is from Penang and that a family there had a age old secret recipe to the dried shrimp paste which was the crucial element to this wonderful one dish meal.The one from Penang is called Curry Mee and has pork blood.There is an Asam Laksa which is a sour fish soup made of mackerels and tamarind.Penang is also home to the smelly Durian fruit which is eaten with rice.

I was mighty thrilled when my friends Kainaz and Kalyan gave me a packet of Curry Laksa.

The paste has lemon grass,lime leaves,curry leaves,fennel,galangal,coriander,cumin and candlenut(a nut unique to South East Asia but quite like a macadamia nut).It has to be added to boiling water and a small quantity of coconut milk.In Australia some people add milk instead.Laksa is made with seafood (such as shrimps and mussels) or with chicken.It is poured over noodles,tofu and bean sprouts and garnished with browned onions, minced garlic, boiled egg halves and mint leaves.A dash of hot Sambal Chilli paste at the end completes the picture.A meal in itself!

Bimba Nayak's Malvani Seafood Cooking Class

2011-02-16T22:49:00.017+05:30

There are many cooking classes in Mumbai but I could find only one Malvani Seafood class.I met Bimba Nayak at last year's Upper Crust Show where she was displaying her chocolates and handing over pamphlets of "Cooking Concepts".She has worked for several years as Chef to the King Of Kuwait.She used to take baking orders earlier and even worked as a seamstress but now only teaches.

It was from her that I first heard about the difference between Malvani and Koli Cuisine.Geographically from faraway areas the food is bound to be different.Kolis are the first inhabitants of Mumbai and Malvan is at the southern coastal tip of Maharashtra,close to Goa.Malvani food is spicier and has garam masala whereas Koli dishes are sweeter and are made with Koli masala.Malvani food mainly has fresh fish,barring the Javala or miniature shrimp whereas Kolis use many types of the dried fish(and also fresh)

I attended the class sometime ago (which she takes with the help of her son Hiren) and the Koli festival I attended this year brought to my mind her class,which she holds only once or twice a year.The first dish Bimba taught us was the Prawn Loncha or Pickled Prawns.

Next she taught a simple Clams or Teesrya Koshimbir.She spoke about how to clean clams,throw out unopened ones and thoroughly rinse the others to get the sand and grit out.

Everyone loves Stuffed Bombil and so she showed us how to make them.

Nishtak is the traditional Malvani Fish Curry made with coconut and is oh so simple to make!

No seafood class can be complete without Crabs so next we learnt the Crab Curry.

Then there was the simple dish of Tawa cooked Jawala.

In addition she showed how to cook Kombdi Cha Rassa(Chicken Curry) and Vade.These dishes can be had at several homestays in the Malvan as well as MTDC resorts.Malvan/Tarkarli is a great place to visit,the beauty of the ocean,coconut trees all along the coast and the delicious food will definitely take your breath away!

Cooking Concepts,Manoj Society,962 N.S.Ghanekar Society,Prabhadevi,Mumbai 400025

Tel: 9833121884 (Bimba/Hiren Nayak)

Upper Crust Dog Show 2011:"Dog A' Fair"

2011-02-13T08:26:00.032+05:30

The Upper Crust Dog Show is a one of a kind event launched by Farzana Contractor,wife of the late Busybee /Behram Contractor and editor of the food and lifestyle magazine Upper Crust(www.uppercrustindia.com).She is a mother to two adorable Lhasa Apsos.No surprise then that she has started a pet magazine called "Dogs & More"!

Dog A'Fair is an informal show about home dogs rather than show dogs, where one can see different dog breeds and interact with them and their proud owners.The minute I entered, I was greeted by this cute 3 month old Labrador pup who wagged his tail incessantly and licked me all over my face!

The show had celebrity dog lovers like American Consul General Paul Folmsbee,

Pritish Nandy,Perizaad Zorabian,Aarti & Kailash Surendranath and Ashmit Patel.Paul applauded Farzana for bringing out this community event.Mumbaikars from different parts of the city and from different fields got together in South Mumbai to just be around animals,which was a great destressor.A welcome change from the habit of sitting in front of televisions and computers.

This show also had strays that could be adopted( and many of them were) and touched on the issue of the necessity of poop bags to keep the city clean.These were provided free to all.

I had no idea that breeds such as Collie,Sharpie,St Bernard,King Charles spaniel and Himalayan Sheep Dog were present in Mumbai.We saw them all and we could pet them! Man and Nature in harmony!

Most owners see their dogs as their children and want to indulge them.The show had some interesting stalls.....like The Spoilt Brat Barkery which serves Woofwoof Waffles made of wholewheat flour and cornmeal,Flea Fighter treats with Garlic and Brewer's Yeast as well as Walnut and Bran Pupcakes! As a Valentine's day Special,they had Heart Shaped treats.Yadika Sharma,the owner, can be reached at www.thespoiltbrat.com

Pretty amused to see dog spas....the pooch that makes us relax just by his presence, needs to chill out too! There were also stalls on pet vacations,pet photoes and dog nutrition.

Hold your breath....spotted a Tarot Card Reader for dogs,to cleanse their aura!

and a Matrimonial service for dogs....Doggimonials!!!

What better place for two dogs to get married than the one with a view of the Gateway of India and the Taj and boats bobbing in the water? The calm sea breeze added to the beauty of the Radio Club annexe.

Zahed Khan,the Bollywood hero, was the Chief Guest.

The marriage vows were read out at the ceremony.

and then the priest declared them dog and wife.

The lovely Shaheen Kara made sure everyone got a piece of the Wedding Cake.

There were dalmations,weinraminers,mastiff....

Apsos

Beagles
and Cockerspaniels
Jolly hard to take pictures of kids and dogs...they move quickly and sometimes turn their back to you...

Curry Spice,a fantastic photographer and blogger,who accompanied me to the Dog A'Fair, has a dalmatian like this one called Pepper.

There was a pair of a Chinese breed called Sharpie with purple tongues!!

This little one poses for the camera when you say "photo"!!

If there was a bakery for dogs,there was also food for pet parents!

Chicken Biryani by Kakori House

Paneer and Chicken rolls by Wraps and Rolls

I had attended the show last year with Rahul and Swati Arte's boxer Junior who made a lot of friends,big and small!

This time I missed seeing the JOSS stall which had fresh fantastic sushi and dimsums! Maybe they were busy with the Kala Ghoda festival.

The Upper Crust Dog Show "Dog A'Fair" is a fun event! Every person there looked happy! The dogs create a positive vibe.You need not be a dog owner to be there...just a dog lover!!!

"Mee Hai Koli":Mahul Koli Festival 2011

2011-02-12T10:51:00.032+05:30

This year the Mahul Festival Koli Mahotsav was spectacular.I missed the Versova one but The Knife,Curry Spice and Rushina covered it very well and I lived vicariously through them.Come Feb and it was time for the Mahul one(the fishing village near Chembur) which I feel has great entertainment and food.

The first inhabitants of Mumbai,the warmhearted Koli people worship Ekvira Devi who is also my family Goddess(and Avadhoot Gupte's also as we came to know later).At the entrance of the festival,they had constructed a mini-temple.

The fest had fish stalls on one side and masala stalls on the other.

There were dried fish

and fresh seafood

A great variety...

Tandoori Prawns...

Large size Surmai or Kingfish.

Oyster Curry

Chicken Liver

Shrimp Pattice

and Miniature Shrimp/Jawla Curry

The Kolis don their traditional jewellery.They are wealthy but lead simple lives.

I spotted a cute little koli in a crab and fish lungi.

From the nearby Hanuman Temple there was a procession to the festival and we all danced.When we arrived at the venue,there was the sound of the Tutari announcing our arrival.

Vinit and Rina are regulars.They love to dance and have won prizes almost everytime they have danced.They were one of the first few on the floor and then the rest followed.

As I mentioned earlier,there were authentic masala stalls....from Malvan.

and Sawantwadi! Konkan Mart had Malvani masala in different shades as per the level of spiciness required.Smelled wonderful!

Kesar Elaichi syrup and..

Mango Pulp from the Konkan.

I was thrilled to see Usha Home Products from Sindhudurg......have tried their masalas and loved them.

The highlight of the evening was meeting Avadhoot Gupte....he's my hero! Love his songs such as Meri Madhubala,Jai Jai Maharashtra and Vithala.His movie Zenda based on politics was a big hit.He very correctly pointed out that the venue had posters from all political parites yet once everyone was inside they were all Kolis united.Avdhoot Gupte loves fish and eats it on most days of the year.He told the Kolis that after mother's milk,his next staple was fish so he had them to thank for his survival.He also chanted a funny poem on his food habits versus his wife's.He also talked about Kande Pohe (which is served at the time a prospective groom sees a prospective bride in Maharashtrian households) and asked if fish was served instead when Kolis saw a would-be match.He then followed this with a song on Kande Pohe.

Before the singing,he took a walk around the stalls and marvelled at them.

Amit said he loved everything about the festival!

The friendly and stylish Mr Krishna Koli's stall had a huge selection of dried fish.

The food tasted as good as it looked.I am hungry for more!

The dynamic and dashing Mr Vaity organized this spectacular show.Also met his helpful brother Arun.

Avadhoot Gupte enthralled the crowds with his songs,other popular songs like Aika Dajiba and Kombdi Palali as well as Koli numbers like "Mee Hai Koli".He wore the Koli cap and lungi while performing the Koli songs.He asked the crowd if they wanted to hear rock and the crowd roared in approval! "Vithala" from his movie Zenda was the best perfomance...moved everyone! The song "Jai Jai Maharashtra Mazha" was the grand finale!