We have developed a sweet tooth for offshore sweets. We enjoy the tender slices of Italian Tiramisu or sniff out the creamy scent of Hong Kong’s Dan Tats. We love Cendols of Singapore and Tub Tim Krob of Thailand, although they may remind us of taste of Falooda in India (minus Coconut milk and Panda leaves.) We relish Chocolate Chip cookies of USA that taste like Nankatai (without chocolate). We enjoy Baklava of Turkey and Borma from Middle East, although you can find a similar taste in Badam Puri, a typical sweet in Sindhi cuisine
Many have stopped eating Indian sweets, complaining of dripping fat and Desi ghee. Everybody prefers the pastries, cakes and Ice creams instead. In India, the first offering to Gods is always sweets, its never cakes or desserts. Or are they? The sugary treats are always pedas, or Sheera. The sweet fragrance of pure, warm ghee is soothing to the nerves. During all the festivals, we have exchanged Indian sweets and we have a large variety, there are many unique sweet gems that still remain unknown to most.
Sadly, Mithaiwallahs are over shadowed by the Patisserie and Confectionery. But we do have some home chefs who cook excellent Indian sweets in India.
Meeta Kataria (of Chiselledmealsbymeeta) has a lot of respect for Indian cuisine and firmly believes that one can never get bored of eating a simple meal because there’s variety and diversity of food in India and much to try. The same spice and vegetables are used in so many different ways across every states of India.
Meeta worked for a cosmetic dentist ( 2009 ) who was very passionate about travelling , eating and cooking good food. Since she was the only married employee working there at that time, there would be discussions and sharing of food ideas during lunch hours. It was during that time that she learnt about various cuisines and realised there was lot more beyond than the regular food that one cooked at home. She felt that one does not need to always eat at a fancy restaurant, when it can be created at home.
She started the series of experiments in her kitchen to try out different dishes, at least twice a week.
She firmly believes in
1.Healthy food & lifestyle
2.In Yoga as the ultimate form of exercise …
3.Pranayams & Meditation
4.Karma
Meeta remembers going out with her dad to Khao Galli of Zaveri Bazaar and devouring unhygienic but delicious street foods. She also has fond memories of aromas emerging from her Mom’s kitchen. The authentic Sindhi Sweets recipes like ‘Gajaran ji Seero’ and ‘Khaskhas jo Seero have been passed down to her by her mom.
Her first trip to Vaishnodevi temple is still fresh on her mind
“This happened way back in 1998. I ate Rajma Chawal from a roadside Dhaba on our climb up to the temple. I was amazed as to how something could taste so good in spite of absence of onion & garlic ? Those ingredients are not eaten by certain communities due to religious reasons.”
She specialises in Sindhi Cuisine, but she also cooks other foods such as South Indian, Maharashtrian and Gujarati cuisine. She excels in Indian snacks and street food (majorly missed by everyone during this lockdown). As a home chef, she firmly believes in cooking dishes that define Comfort Food , so yes , that is her forte.
“Anyone eating my food should experience SATISFACTION !” she says.
She is happy to share her recipe of Rose Kalakand
1. Reduce 1 litre full fat milk to ½ litre on a slow flame. Stir continuously in a thick-bottomed pan.
2. Add 300 grams of crumbled Malai Paneer (cottage Cheese) to the milk.
3. Add 180-200 grams of sugar.
4. Stir continuously.
5. Continue till all the milk dries up & the mixture has a smooth & soft consistency ( like soft dough ).
6. Switch off the flame.
7. Add just 1-2 drops each of rose essence & rose color .
8. Mix gently.
9. Transfer it on to a tray greased with ghee.
10. Let it set at room temperature.
11. Leave it to cool.
12. Garnish with finely sliced Almond & Pistachio flakes.
13. Cut into squares and serve.
Meeta is vegetarian convert since 21 years, nevertheless she does cook non-vegetarian for her family and does take orders for the same
She uploads the fresh menu mainly on Mondays and receives pre-orders for Wednesdays and Saturdays. Dishes that are not listed in the menu can be customised (up to ten persons) with two-days prior notice.
You can place your order on her WatsApp contact no at 9892054520
Follow her Instagram handle : @Chiselledmealsbymeeta
