My Interview featured in Beyond Sindh Magazine

       

Where were you born, raised, and where/what did you study? 

Born in Jaipur, Rajasthan, raised and educated in Mumbai…graduated from Science College, majoring in Chemistry and Physics and then went on to post-graduate in Special Education at the Center for Mentally Challenged.

 You recently released a book on Sindhi Cuisine - can you tell us about your inspiration behind this book?

October 2005, I was in India. “Mom is critical, come soon” said my brother over a long distance call. Travelling formalities took some time, when I reached; Mom was there no more. All that remained were her beautiful memories. There were chutneys and pickles, sweets and spices, a bottle of peeled garlic, a jar of pickled carrots, frozen samosas in the freezer, all still fresh in the fridge. Mom was a great cook; her life revolved around her kitchen, everyone who tasted her food came back for more. I wanted to preserve her memories and rekindle her art of cooking. I quickly ran to my bookshelf to get my scribbled notes. I wanted to share her culinary art with the next generation. My cookbook began to breathe.

3How long did it take you to compile this collection of recipes from the very first one to its published form? Was it difficult setting out to get your book published?

I had collected mom’s recipes for many years, scribbling down the method that she used, trying out each dish under her guidance. But the process of writing a recipe book is very tedious. It took me more than two years to compile them in a proper form. Writing a recipe book is not just jotting down the method and sharing with the world, a lot of research is involved. Sindhi food is intricate, thoughtful; satisfying labor of love, and it’s a matter of choice like all cuisines are. It’s sad that young children haven’t been brought up with it, and they will never enjoy it the way we do. There is definitely a tough competition between Sindhi cuisine and other varied cuisine; the reason being non-exposure and non-availability of numerous ingredients. I had to understand the history behind the ingredients used in Sindhi cooking, the type of special food used during festivals, the tradition of using certain kind of food on a particular day and its’ importance in the Sindhi culture. The recipes had to be tried, tested and checked for proper measurements of the ingredients.

However, It wasn’t difficult to find a publisher. The first publisher (Popular Prakashan) I approached informally (at a book launch), accepted it immediately because they were impressed with the content and variety of dishes mentioned in the book. Normally, people are familiar with only handful of dishes like Sindhi Curry, SaiiBhaji, pilafs, but there are many more dishes, that are simple to make on daily basis and yet so nutritious. Sindhi food is comfort food that warms the heart. It is wholesome, delicious, very gourmet Indian and compliments the good life. Publisher had great faith in my work but it took them another four years to get it out in print. I think editing and other formalities do take time.

 How many copies have been printed and where or how can one get a copy especially from outside India?

For a start, 1000 copies have been published and it is available online all over India at ‘Amazon’ (http://www.amazon.in/Sindhi-Cuisine-Pushpee-Moorjani/dp/8179917940/) It will take some time to sell online internationally. But many people have approached me for selling it in their friends’ circles, and bulk orders can be booked with my publishers (http://www.popularprakashan.com/) to bring the book to any country.

  Do you have an online or Kindle version available as well?

Yes, it’s available on Kindle too

  What are your hopes for this book? 

I am very happy with the response the book is getting and I am hoping that my book is found in every Sindhi home.

After the partition, Sindhi were scattered all over the world and because of the non-availability of the ingredients in their new environment, they adjusted to a new fusion food. The process of globalisation has also reawakened an interest in, and focus on, regional identities and the roots of our culture.

All these changes have led to a growing interest in regional and local foods. If correctly handled this interest in regional foods can and will create new opportunities for food lovers. Sindhi food is also quite popular around the world because Sindhi are well known for their hospitality and a Sindhi woman expresses her love for her guest by stuffing them with food till they drop dead!

I have written this book mainly for young people who grew up enjoying Grandmother’s cuisine. They enjoyed the Sindhi food whenever they visited their grand parents home. In the families, where Sindhi food is cooked regularly, the youngsters realize the value of the spices used in Sindhi cuisine and their health benefits. The recipes are simple and easy to follow. With the Global fusion and international taste, the original flavors are disappearing. There are just handful of people who really know to cook the right and original recipes, I hope to succeed in communicating with Sindhi youth and help revive our age-old tradition, culture, and food to next few generations ahead.

   We have noticed there were no pictures in this collection of recipes - how do you think readers may feel about that? What was the reason not to print pictures of the food with the recipes?

True, there are no pictures in the book and many people may be disappointed. Pictures were not added so as to keep the cost affordable for everyone. (as I mentioned earlier, I wish to see my book in every Sindhi home) On closer examination, it has been noticed that the content is so good that very few people actually miss it. In todays trend, digital pictures are splashed all over the net, and it is easy to get the picture of any dish you want. In fact I have created a board on Pinterest, on #SindhiCuisine at http://www.pinterest.com/pushpz/sindhi-cuisine/ especially for those who would like to see how the dish looks like. People are encouraged to send in their food pictures after trying out a recipe from this book. Gradually, I will have a picture of every dish mentioned in the book on my Pinterest board

8What are your other projects that is keeping you busy and what are your plans next? 

Most of my time is spent in reading and writing. I maintain seven blogs that keeps me quite busy. Besides that, I am the coordinator and trustee of Swami Brahmanand Pratishthan, Center for Mentally Challenged. We have two centers in NaviMumbai, where we train more than 180 Special Children in special skills programmed as per their ability. I plan to build a residential home for mentally challenged in near future where such children can lead a secure and sheltered life. 

9 What previous writing accomplishments have you achieved and what writing projects are you doing currently? 

I have published 2 books on computers for kids, a set of 24 modules on mathematics for pre-school and two stories in 'Chicken soup' series. Presently, working on book on ‘Teaching Computers to Special Children’

  You have a blog - what is the address and what do you generally write about?

I maintain seven blogs writing on various topics such as food, travel, special education, Mumbai city, poems and fiction. All blogs are inter-connected. You can visit my blog on food at http://papadchai.blogspot.com

Also I have a FaceBook page at http://facebook.in/pushpeeworld. Do like and share my page.

Prelude to Grand Finale of Master Chef India Season2

Every week-end, Saturday and Sunday at 9pm, food lovers in India switched on their TV sets to watch the amateur cooks churn out some innovative dishes in the program called ‘Master Chef India’. This program has changed many lives since Master Chef India season 1 and India is convinced that a mundane activity such as cooking can also be a ticket to fame and success.

Presently, the theme “Ab Badlo India Khaane ka Andaz’ in the season2 aimed to bring a change in the way India perceives food.

On Star Plus Channel, people  watched the Grand Finale show of Master Chef India Season2, there were 5 finalists who were competing against India’s popular chef, Sanjeev Kapoor in a game called ‘Aamne Saamne’. The participants had to re-produce the same dish, cooking along side with Sanjeev Kapoor and match his speed, efficiency and the flavor of the food. The participants (Joseph, VijayaLaxmi, Rajendra, Shipra and Shazia) tasted the dish called ‘Naya Sham Savera’ which was actually a platter of paneer-corn-samosa potli, paneer –greens- kofta curry, pulav and sugar Spin.

Many Indians enjoy this cookery show, especially because besides cooking there is also a drama element and an excitement in the Indian edition of this show

125 countries around the world telecast the cookery game show ‘Master Chef’ with the same logo, which was originated with the UK version of this show. Amongst all the other different countries ‘Master Chef Australia’ is one of my favorite versions and I have enjoyed every episode of this Australia chapter.

The invitation by Star Plus Channel for press conference got me interested in peeping behind the scenes to experience a prelude to ‘Cook-off with Sanjeev kapoor on the sets of MasterChef IndiaSeason2.

Naturally I was interested. I reached the RK studios at Chembur, (in Mumbai) all prepared to watch the show and the studio. There were people from print media and TV channels, all alert to take notes and click pictures.

The two chefs, Kunal Kapoor and Vikas Khanna took us on the tour around the set showing us the different cabins for storage of food and utensils and to the different meeting stations, all so meticulously furnished that it was impossible to believe that all this set –up was just a temporary arrangement and that there would be just an empty hall once the show comes to an end.

I took pictures of the kitchen, storage rooms and all the artifacts that were displayed at the sets and then followed the crowd to a living-room for some interaction with the hosts of the show.

I had met Vikas Khanna, earlier at the Food-Bloggers-Meet, and knew that his gastronomic philosophy is to deliver innovative and luxurious meals. He has won many hearts by laying his interest on ingredients, flavors and textures. What first attracts you about Vikas is his smiling and warm face which immediately makes you feel at ease. Vikas started his own catering business at the age of 17 and he has authored several books including ‘The Spice Story of India’, ‘Modern Indian Cooking’ and ‘Flavors first’. There was a big crowd surrounding him asking him questions about his interest in cooking and his other hobbies.

I sat next to Kunal Kapoor to have some interaction with him. Kunal Kapoor was the host in ‘Master Chef India Season1’ too and he is quite versatile and friendly person. He started his career from Taj group of hotels and has spanned his culinary gamut in Indian cuisine across banquet operations, different theme dinners, outdoor catering, creative menus, and various buffet set-ups.

I listened as he spoke about his passion for food pointing out ‘the right attitude’ as the most important ingredient for a tasty meal. His mantra for success is to have experience and the presence of a sound mind.

“When at leisure at home, I open my fridge to check all the ingredients and then decide how best I can use it to create an unusual dish” he says.

Using his imagination and innovation, he kills the monotonous cooking by creating and recreating the same dish with different ingredients keeping the five points in mind,: attitude, right recipe, correct cooking utensils, correct raw ingredients and visualizing the balance of flavors that you want to achieve.

“It becomes difficult to cook just one kind of authentic food without any innovation” he says. “Since India has a population of mixed cultures and caste, and people like variety of food, I prefer my restaurant to be multi-cuisine.”

When asked about the presence of more male chefs than women in the food industry, he says, “Women are expected to cook in every home, this is the first basic task that is taught. For a woman to do the same kind of work at home and outside becomes very tedious and boring, moreover, cooking is not a glorified profession, there is too much mental and physical stamina required and women prefer to work in a different field outside their home.” he complained of his friends and family, who often taunted him by addressing him as ‘bawarchi’.

Besides his interest for cooking, Kunal Kapoor also has passion for music, travel and photography.

The questions and answers session could go on forever, but it was time now to watch the prelude to ‘Cook-off-with Sanjeev Kapoor’ which was specially organized for the press conference. We were introduced to the five finalists and two special guests, TV serial stars, Riddi Dogra and Rajesh Vashisth of ‘Maryada-Lekin Kab Tak’ fame who arrived with chief guest-Sanjeev Kapoor..

The show began, the dish to be cooked was ‘Porcupiny steamed Kababs’. The five finalists were asked to reproduce the same dish along side with Sanjeev Kapoor matching his speed, taste and style. Although this was just a prelude, there was much stress in the air during cooking period, as each participant tried their best to compete. Many of us tasted the kababs made by Sanjeev Kapoor and the other participants. The dish was so tasty that participants were inspired to make extra portions for everybody to taste.

There was a party like atmosphere after the prelude with all the media and print journalist exchanging stories with the participants and the hosts, clicking pictures, and after a cup-a-coffee, we departed to share our rich experience with whomsoever was ready to listen to us, till we all sat down to formally jot down our visuals of that day.

Recipe of Porcupiny-Steam-Kababs

Ingredients for kababs

250 grams chicken kheema

½ inch ginger

1 teaspoon chopped celery

1 finely chopped green chilies

1 cup soaked rice (rice soaked in 1 cup of water for one hour)

Salt to taste

Method

1. Grind to a fine paste the mixture of chicken kheema, ginger, celery, green chilies and salt.
2. Roll it into round ball.
3. Coat it with soaked rice
4. Steam it for ten minutes.
5. Serve with soya sauce dip

Ingredients for Soya-sauce-dip

1 tsp soya sauce

½ teaspoon chopped chives

½ inch ginger

½ tsp vinegar

1 finely chopped green chilies

1 tsp honey

Method for Soya-sauce-dip

Make the dip by mixing Soya sauce, chives, ginger, vinegar, salt, honey and green chilies in 1 cup of water.

This article appeared in the latest issue of 'Beyond Sindh' a magazine published from HongKong.