122 replies to this topic

[percyn]

Peter,
The legend is that there was a tree planted by none other than Mahatma Gandhi in the center of the ring. Unfortunately, several decades ago, the tree was damaged in a storm and lost. Because of its historic significance, it has not been renovated into a garden or fire pit.

Our neighbor has a similar tree which was also struck by lightening but is still growing.

[percyn]

I have a question about the Thali, I've been eating a lot of them recently but am never sure what (if any) is the correct way to eat them. Do you start eating at 12'oclock and work your way round clockwise? If so how do you eat the liquidy gravy before the yoghurt - is it just by dipping chapatis into
It or do you do something different? Do they sometimes serve dessert on them too? I've had a couple with almost a rice pudding or sago pudding on them and assumed that was what it was but wasn't sure...

Nikkib,
IMHO there is no right or wrong way to eat a thali. In fact, in some communities, they start the meal with dessert. However, typically I start with the Papad along with some pickles or yogurt, then eat the vegetables with the roti, then they serve rice on which you can pour the dal or kadhi and finish with a sweet dish like shrikhand or eat the yogurt which is supposed to cool your digestive system.

Jenni, I invite you to add to this.

[Jenni]

Jenni, I invite you to add to this.

I am so glad you say this...please look a little upthread!

ETA: Your style broadly reflects mine. If roti and rice is served then I eat the roti with veggies first as the roti should be eaten hot and fresh. Then rice is eaten with stuff. Personally at home we usually do rice at lunch and roti at dinner and not both, but you are definitely in the right state (Maharashtria) for both to be served at a meal. At home we usually don't have sweets with a meal either, just fruit if anyone wants pudding. Sometimes there may be kheer/payasam (broadly speaking could be called rice pudding) but only on special occassions. Sweets are generally eaten as snacks.

Edited by Jenni, 28 October 2011 - 11:08 PM.

[percyn]

Percyn, you have always been one of my favourite posters, so I am overjoyed to see a full week of your eating/cultural experiences!

You may have addressed this in a past travelblog, but are you ever wary of digging into the goods of street food or roadside vendors? Or do you travel back to India often enough not to worry about re-introducing such foods to your diet. In reading your blog, I am reminded of my father who, after spending decades away from Thailand, found that he could no longer partake in such delights without some serious consequences.

Thanks for the pictures of jalebi. I love love love jalebi, but I prefer mine with cold milk. :-)

Did I miss the burfee pictures, or are they coming? hint hint. . .

You are too kind Prasantrin.

While it is true that my stomach may have a slightly higher tolerance level, one can have a good time by being a little smart about what and where they eat. I avoid the water, ice, etc (the gola was enjoyed by my nephew and brother not me but did get a nimbu soda from bottled club soda, without ice). Most of the street food is safe if made fresh and hot. Avoid anything that is sitting out for a while, check the rancidity of the oil for fried items and avoid the street chutney because of water. Watch the surroundings in which the food is prepared. Basic steps.

I did fall a bit ill on my last trip but I suspect it was from jumbo prawns at an upscale restaurant rather than street food.


I do carry prescription medication with me and luckily I have not had to use it thus far.

[Dakki]

I never had the inclination to visit India before reading this thread and now I have to go. Thanks a lot, percyn.

That rumali a couple of pages back looks exactly like the sabanas made in one of the neighboring towns from here, btw. (I have no idea if they're made the same way or anything, they just look exactly alike).

[percyn]

In keeping with the "Per Eda" tradition...


Kera Per Eda - Eggs with spices on Bananas


Sali Per Eda - Eggs on spiced crispy potatoes



Kheema (spicy minced goat) and Scrambled Eggs.



Smoked Duck Breast and Duck Crackling with Fried Egg

Edited by percyn, 28 October 2011 - 11:53 PM.

[percyn]

I never had the inclination to visit India before reading this thread and now I have to go. Thanks a lot, percyn.

That rumali a couple of pages back looks exactly like the sabanas made in one of the neighboring towns from here, btw. (I have no idea if they're made the same way or anything, they just look exactly alike).

Dakki, hope that is a good thing

Actually, my aunt owns a travel/tourism company in India and perhaps I can work with her to setup a food centric tour

[Dakki]

Not a good thing, an excellent thing.

Food-centric tour of India is a fantastic idea. I bet I could sign up half a dozen people just from my local acquaintances, assuming accessible pricing.

[percyn]

I promised Dhansak, which is served with white rice which is stirred with butter, onion, cinnamon, cardamon and bay leaf.

Instead we made the Dal along with Mutton (goat) Pulao. The Pulao was cooked in an old pot over a wood fire with the lid sealed with dough.










Mise en place


It was delicious. The rice was fluffy, the meat succulent, potatoes crispy from the frying yet tender from the inside. The Dal had a velvety texture and melting fat from the goat added an extra dimension of umami.

Edited by percyn, 29 October 2011 - 03:23 AM.

[nikkib]

Jenni/percyn thanks for the explanation - I've been eating different regions thalis and noticed they were quite different from north to south. The yoghurt with vegetables I initially thought was a dessert and ate it last & noticed it was quite settling for the stomach but it's the really thin gravy that confuses me as I've been trying to eat with my hand (sometimes the restaurants don't have a fork or spoon) and have had varying levels of success - I figure I'm entertaining if nothing else! The dhansak looks great too! Brilliant week percyn, thank you for allowing us to join you!

[percyn]

Thinking of Jenni when we had these homemade Vadas with some tea. The potatoes we used were grown in "lal mitti" or red soil and have a distinct mineral flavor, I am assuming from the iron and other minerals in the soil.



After tea we played with the puppies


and then went to Harrison's point to enjoy the view and observe the paragliding.

[percyn]

Upon returning from Harrison's point, we had a "light dinner" of

Roasted Leg of Goat and Goat Kebabs along with the left over Pulao. While the images might suggest the leg was charred, I can assure you it was cooked to tender perfection on the inside. Our original plan was to fire up the tandoor over, which we may do tonight for a large party.







For dessert we had Lagan Nu Custard which is similar to Creme Caramel but with a slightly different texture and cardamom.

Edited by percyn, 29 October 2011 - 02:57 AM.

[percyn]

For lunch today we had Saus Ni Maachi (fish in white sauce) which is a sweet, spicy, sour dish served with Khichdior rice with yellow lentils.






This is traditionally eaten with fried papad.




For dessert we had Malido.

[percyn]

Believe it or not, we are just scratching the surface of Parsi / Indian cuisine here. We still have a large party planned for tonight where we will be grilling different meats, offal, etc.

Unfortunately, the time for this blog is coming to an end, so at Heidi's suggestion, I might continue the blog here, on the India Forum, so those who are interested can follow along.

I hope you enjoyed the brief peek and sorry about the crappy pics.

Edited by percyn, 29 October 2011 - 03:24 AM.

[Jenni]

Fantastic stuff percyn! Everything looks wonderful and I'm sure it taste delicious.

Vadas look excellent again. What I really need to do is stop being so lazy and make some myself to satisfy the craving, but deep-frying is not my thing and anyway I cannot ever seem to get it quite like the street version!

By the way it's interesting you saw paragliders. Pune is where I went paragliding (in the actually city - at the Hadapsar airfield) but I know there are a few places not too far from Pune that also offer it. If you ever get the chance, you must try it, such an amazing experience.

And I do hope you will continue to blog. I know that a lot of us will read if you do!

[Shelby]

Percyn, I know it's not a typical food, but is any sort of pasta ever eaten there?

[prasantrin]

wait! Don't go yet! Tell us more about
Kera Per Eda - Eggs with spices on Bananas

Are the bananas ripe or unripe? What kind of spices? I kind of like the looks of it--maybe I can replicate it!

I will follow your blog wherever you post!

[Jenni]

Percyn, I know it's not a typical food, but is any sort of pasta ever eaten there?

Actually there are several traditional "pastas" in India. My theory is that every culture has some noodle or pasta type dishes.

Some examples from India are:

*Sevai. This thin, vermicelli type noodle is used a lot in desserts. Also in South India it is made into upma. This is a sort of dry dish with spices and vegetables, one picture is here. Other savoury dishes include sevai in spiced yoghurt, with tamarind, etc. just like a number of rice dishes. These noodles are mostly made of wheat, but there is a rice sevai too.

*Idiyappam. This is steamed fresh rice noodles, from South India. They are steamed in little nest shapes or flat discs, example here. Delicious when eaten with veg kurma, veg stew (not a western dish btw but veg in delicately spiced coconut milk) or sweetened coconut milk.

*Kadhi sometimes contains noodle-like things. Strips of (non-fried) pappad, little noodles made of chickpea flour, etc.

*Gujurat has a dish called dal dhokli which is bits of wheat "noodle" cooked in dal. These "noodles" are basically made from uncooked chapati dough, often cut into diamond shapes. Very delicious!

*Khandvi (pictured previously in the blog) are somewhat pasta like, though very different in style of consumption and so on. Other vaguely noodle-y snacks are deepfried, such as sev.

I am sure there are loads more, these are just some examples. Also "Chinese" food is really popular here, with all sorts of noodle dishes being eaten. Imagine something similar to the Westernised Chinese food found in America and UK, but spicy! Italian is taking off more here too and you can buy all sorts of Italian pasta in shops.

[sabiha]

Shelby,
The main one that comes to mind is Khawse, which has its roots in Burma and is quite popular. It's very similar to South East Asian noodle soups with lots of garnishes and condiments. As luck would have it I made some yesterday! Its perfect comfort food for the winter.



I have some crappy camera phone pics:

These are the fixings with the broth, noodles, crispy strips of fried dough, fried onions, a garlic chilli oil and chopped herbs




Relatives in India also request that we bring with us different types of Pasta when visiting and many people do enjoy eating Lasagnes and the like too.

Edited by sabiha, 29 October 2011 - 11:33 AM.

[percyn]

Sabiha,
That is a good looking Khawse.

Shelby,
Too add to Jenni's and Sabiha's responses, while Italian style pasta is not mainstream, it is gaining in popularity and many varieties (penne, spaghetti, fettuccine, etc) are available in select gourmet stores that cater to the "uppercrust". In fact, a few years ago I was looking into an import/export business for food items, including pastas from an Italian manufacturer.

One of my favorite Indo-Chinese dishes is "American Chop Suey", which consists of crispy noodles in a tomato sauce with onions, garlic, peppers, etc and topped with a fried egg. Interestingly, I have never seen it in the US.

[Blether]

Hi, Percy. I've enjoyed your blog.

... Saus Ni Maachi (fish in white sauce) which is a sweet, spicy, sour dish...

What makes up the body of the white sauce in this dish ?

[percyn]

wait! Don't go yet! Tell us more about
Kera Per Eda - Eggs with spices on Bananas

Are the bananas ripe or unripe? What kind of spices? I kind of like the looks of it--maybe I can replicate it!

I will follow your blog wherever you post!

Kera per Eda is somewhat of a lost dish were even not many Parsi's have eaten it.

The masala is similar to akoori, then add bananas (the ripeness level is a personal preference) and crack some eggs on it. Some recipes call for "cooking bananas", similar to plantains, but I could not find them in the market.

Edited by percyn, 29 October 2011 - 07:25 PM.

[percyn]

So yesterday we had a party for 25-30 people, which is considered an average size party. Was busy manning the grill and stuff so did not get as many pics as I would have liked.

We setup tables under the stars with tikki lights.




Grilled some tandoori chicken, chicken satay, chicken livers



Pan fried goat rib chops after marinating them with garlic, ginger, ground coriander, cumin, chili powder, dipping them in an egg wash and coating them in semolina flour. We even had goat brain cutlets in a similar fashion, but unfortunately I did not get a pic in time.


The main course was Prawn Biryani and Dabba Gohst (one pot meat dish).

Edited by percyn, 29 October 2011 - 07:17 PM.

[percyn]

Hi, Percy. I've enjoyed your blog.

... Saus Ni Maachi (fish in white sauce) which is a sweet, spicy, sour dish...

What makes up the body of the white sauce in this dish ?

Thanks Blether.

The body of the saus (sauce) consists of water, flour and eggs which have been mixed with onions, garlic, chilies, malt vinegar, sugar and fish stock to induce flavor.

[percyn]

By the way it's interesting you saw paragliders. Pune is where I went paragliding (in the actually city - at the Hadapsar airfield) but I know there are a few places not too far from Pune that also offer it. If you ever get the chance, you must try it, such an amazing experience.

Cool! I will look into it. I have paraglided before (and skydived). Though I have not been flying recently, I do have a PPL (Private Pilot's License) and want to now start flying helicopters.

If I lived in Panchgani, I would probably buy a paraglider or a microlight aircraft or a glider (hard to get a tow but maybe one of electric motor ones) to enjoy the views.

[kayb]

Oh, my. Dorothy, I don't think we're in Kansas any more!

Great stuff, Percyn. Loving it.

[percyn]

What's that faint sound in the background?

Do you hear it?

Ahh...its Frank Sinatra singing "And now, the end is here".

With that queue, my friends, I must bid you adieu. I hope you enjoyed this brief preview as much as I enjoyed sharing it with you.

For those who would like, I will continue the bolg here. It may take a day or so for me to post as I need to attend to some business today and tomorrow.

Special thanks to Heidi for her patience and Jenni for being my wing-lady.

[heidih]

Thank you Percy! One of the things I would love to see you address is the whole fire building. The one image seemed to show the wood lit at one end and in the vessel and perhaps then shoved further in as needed. I see different ways of using fire in various blogs and am fascinated about the different variations. I look forward to more posts about your trip in the India forum as you have time.

[Pierogi]

Oh my ! All that lovely food *and* puppy pictures too ! A perfect blog. Thanks again Percyn for showcasing this fabulous culinary tradition. I now have a serious tandoori (and dal and papad and biryani and on and on) craving. I see an Indian cooking frenzy in my near future...

[dcarch]

Thank you very much. Fantastic blog!

I guess I will be making travelling plans.

dcarch