Potluck Party to Celebrate Terra Madre Day

People in Kenya revived the tradition of cooking in the earthenware pots, People in Istanbul gathered to discuss the importance of wheat as ‘Our wheat, our history’ Some people had honey festival, some people celebrated with workshops, art and discussion on seed and garden food, all the food-conscious people who wanted to revive the age-old tradition were celebrating around the world, a day called Terra Madre day. 

The worldwide Terra Madre network is working to create an alternative model of food production and consumption, in line with Slow Food's philosophy of good, clean and fair, good for our palate, clean for humans, animals and the environment, and fair for producers and consumers. 

10th December was Terra Madre day and it was going to be celebrated in my town, in Mumbai too.

A group of Mumbai food bloggers would cook traditional regional dish and enjoy the potluck party at one of the bloggers’ terrace. Rushina, our mentor brought all the food blogger together to celebrate this day. Nikhil Merchant was kind enough to do us the honor of sharing his terrace as a perfect venue to celebrate this event. The theme for this potluck was unusual traditional dishes from regional cuisines of India.

At 8pm, I arrived at Nikhil’s terrace to enjoy the potluck party. It was a full moon night and food bloggers had gathered in smaller groups, some sitting on a swing, some around the pool table, some near the drinks bar and some closer to the serving tables to enjoy their multiple visits for each serving, all enjoying the food and clicking their best shots. Everybody was excited sharing their dish, talking about its history and food culture associated with that particular cuisine. It was interesting to listen to other food blogger relating their story and some were happy to share their recipe too.

 I had brought with me the traditional mutton dish. It is the spicy dish cooked in cardamom and black pepper.

This is the traditional Sindhi dish and has been relished since Sindh days, when my family lived in Pakisthan, before the 1947 partition days. Mutton is stir fried in ghee with black pepper and cardamom till it is properly coated with the ingredients. Spinach, tomatoes, green chilies, ginger, coriander powder and salt is added and it is allowed to cook till all the juice dries up. It is then mixed and stirred till the oil begins to float. One cup of water is added and it is allowed to simmer till it is tender. Chopped coriander leaves, black pepper and lime juice is added before serving. This is a very healthy dish and tastes good when served with a buttered Bhakri roti

Talking about food makes one more hungry, and I shifted my gaze towards the drinks station, some were enjoying varied combinations of the drinks I am not familiar with. I stuck to my usual fresh juice.

 Finger food is what I am fond of and most of the parties that I attend; I normally have my fill on snacks.

 There was a huge variety of main dishes, just spoonful of each was not doing justice to the food, but since that was the only way that I would be able to taste all the dishes, I tasted as many dishes as I could.

 I am not a desert person; therefore, at desert station it was just tiny-viny bits to taste the flavor.

 The best part of this event was the take-away goodies which were on and under the Christmas tree. The cookies and goodies hung on the tree, sauces, masalas and sweets packed in beautiful packets surrounded the tree.

 I met some interesting people, made new friends and came back with happy memories of the event spent with like-minded people.

Food culture in my zone

The vegetable seller at the end of my street will sell only the regular vegetables. They don’t sell exotic vegetables like broccoli, mushrooms, purple cabbage etc. These are expensive vegetables which an ordinary vegetable seller is unwilling to risk (or maybe because they don’t have the knowledge about its quality and freshness. Even the ones who come to sell them from door-to-door service will not bring these veggies.

 So, if I wish to make something exotic then I have to visit a special supermarket or a particular stall that specializes in these vegetables. I am happy with these farmer’s markets that is held regularly in different suburbs of Mumbai and these are the places where I am assured of fresh and organic supply of my food stuff. These veggies are useful for preparing stir fries or salads, which are not only healthy but also can be prepared quickly.

Recently I attended a buffet party where there was live cooking, food hot from pan to the plate. Such cooking is the inspiration which makes us believe how easy it is to cook. I am always surprised by the people who grumble about the inconvenience when they have to cook and it takes them hours to prepare a meal, even though they have helpers for chopping and cleaning..

 Have simple food nah!

Having an elaborate meal can be done on special days like festivals or family together unions but on regular days a simple meal is quite reasonable.

Most of the families in India have just dhal, rice, curd, chappati, one cooked vegetable/meat dish and salad on regular basis.

 How long does one take to cook such a simple meal?

During my travels I have noticed that even in the European and American families, cold cuts or fast food are quite popular and elaborate meals are reserved for special days.

 During my stay in Tenerife, I attended the Pinolere craft fair at Orotava.There were many stalls which exhibited the local food, fresh fruits/vegetables grown locally and different kinds of cheese, wine and sweets that were famous in that region.

Europeans have lots of traditional dishes that can be found only in that region. The food and taste varies from region to region and may not be available just 100 kms away. Europeans prefer cold cuts and salads. They eat more cheese, more yoghurt, and on an average drink more wine and hard drinks than Americans.

In Spain, natives have laid back attitude. It’s more about savoring the food, enjoyment, drinking and having long chats. They are more relaxed as compared to Americans. In America there is fast food culture and sticking things in the microwave. But for both, American and northern European, a ‘full meal’ would be a main course flanked by vegetables/meat and perhaps followed by dessert.

For the Italian, on the other hand, a ‘full meal would be a pasta dish followed by main course (usually meat or fish) accompanied by vegetables or potatoes, then salad and finally dessert and/or fruit.

In India, people have developed the taste for all kinds of food. Indians like experimenting with the food and are quite creative in adjusting the taste to their palate. They will add ginger to the Chinese dishes, hot green chilies to bland Spanish dishes and will mix all kinds of sauces into a chicken burger.

To quench this hunger, they bring back sauces and soup-packets from the countries they visit, some of them reach beyond their expiry date before they can be consumed.

 Is this food healthy?

 Is it not better to eat locally grown food more than to eat the packed food imported from foreign land?

As the result of this mix-up the authenticity of the regional food is disappearing. In no time at all, people might forget the traditional dishes and will opt for quick and fast food.

On December 10 the global network of Slow Food and Terra Madre comes together to celebrate Terra Madre Day and promote local food.

Slow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow movement. The movement has since expanded globally to over 100,000 members in 132 countries. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.

 Terra Madre is a network of food communities, each committed to producing quality food in a responsible, sustainable way. Terra Madre focuses on the relationships between food communities, cooks, universities and scientists.

I am quite excited to be the part of the Mumbai Food Bloggers and we have planned a potluck party on Terra Madre day where, each one of us will be preparing the unusual regional food. There will be discussions and sharing of the food culture.

Hmmmn ..looking forward to this..watch this space!

Coming back to fast food with fresh vegetables, here is the rice plate made in jiffy

This is the rice dish with fresh peas, mushrooms and Broccoli and just takes not more than five minutes to prepare if you have boiled rice ready in your fridge.

If you chance about visiting these restaurant kitchens you will see that all the vegetables, sauces and ingredients are chopped and neatly arranged around the cooking area. We can do the same into our kitchens too, isn't it?

With little oil (if you are diet conscious) just fry garlic and chilies in a pan. The trick in fast cooking is the fire..on high flame cooking, the juice traps inside the veggies, making it crunchy and tasty, whereas on low flame, the juice escapes  from the veggies and coats all the other ingredients in the whole dish leaving the veggies soft and limp..

Boiled rice and vegetables are added and continues stirring is required.

Rest of the ingredients like salt, spices and sauces can be added according to one's taste.

Tossing is fun, you lift the pan and shake and toss the rice up in the air (careful..not up to ceiling..beware!).......

Another dish of vegetables can be prepared separately to go with the rice place.

This kind of cooking is suitable for small portions and a very good option for the single people who compalin 'What to cook for just one person?"

So now you know!!!