Home Chefs Of Mumbai – Part 26 - Marukh Mogrelia

Food is not just made with ingredients or spices, it doesn’t even depend completely on cooking methods or recipes. It solely depends on person who is cooking, their interest and their moods. The basic ingredient is always love. Have you heard anybody say that they don’t like their mother’s home cooked food? 

Although everybody loves variety in food, who doesn’t like to explore different taste, different cuisine, different culture, specially when they are travelling? In fact, Christopher Columbus made it his quest to collect spices from around the world, deeming it as worthy as gold. Thanks to these early explorers, cultures around the world have created exquisite dishes based on spices/herbs, both homegrown and imported, and its remarkable how often these additions can change the essence of the entire meal.

Spices/herbs have health benefits and everybody understands that. They bring magic flair to the cooking, same spices, but different blends. Indians use Curry powder, Garam Masala, Sambar masala, Panch Poran, Chat masala and the interesting thing is that the blend of masala also varies from region to region, city to city.

The Chinese Five Spice powder has a balanced hit of sweet, sour, bitter and savoury. A heady combination of spicy, bitter and sweet spices of Berbere is used in Ethopia and Somalia.  The seven Spices, Togarishi, that includes chili pepper, Citrus peel, Sesame seeds  is used as Japanese Condiment. Four Spices called Quatre Espices is French blend that includes ground black and/or white pepper, Cloves, Nutmeg and Ginger. Adobo, an all purpose seasoning that contains Garlic, Oregano, Pepper and other spices, is used in Mexican and other Latin American Cuisines. Dukkah is an interesting Egyptian mix of toasted Nuts  and Seeds like Hazelnuts, Sesame seeds, Coriander and Cumin. Adveih is a Persian mix of dried Rose petals and Cinnamon, Cloves, Nutmeg, Cumin, often used in rice and stews. A dry rub from Kansas City has this sweet and smoky barbecue flavour that includes brown Sugar, Paprika and other spices.

The Home Chef Marukh Mogrelia  doesn’t believe in using too much spices. She normally uses seasonal fresh vegetables to her meat/seafood dishes. The fresh seasonal vegetable are mixed with fresh herbs and chillies and made into a paste that she uses in her cuisine. “The beauty of the Parsi cuisine lies in its simplicity and the secret of the magical flavors lies in marination.” She says.

Marukh Mogrelia  (of Marukh Kitchen fame) worked as a beautician all her life until one day, she randomly filled up a form that was circulated by now defunct company that would help to curate home food experiences, citing her interest in cooking regional Parsi food. They encouraged her to start home dining experiences catered towards people who would llke to understand more about her cuisine. She now works closely with a company called ‘Travellingspoon’ where they provide market visits, cooking and dining experiences to foreigh clientele.

Marukh Mogrella is a home chef specialising in Parsi Cuisine and conducts cooking cum dining experiences from her beautiful home in South Mumbai.

The very first meal that she cooked independently was when she was seven years old. The women in the house were either travelling or menstruating (in those days women were not allowed to enter kitchen while on their period) with the  help of her neighbour, she prepared a simple meal of dhal chawal, which her father relished.  “I remember the joy on his face even today. It was his encouragement that motivated me to hone my skill even sharper.” She beamed. Her father has been a great support in encouraging her to cook.  “I remember an incident where I decided to cook sweet doodh poha for my father. I made the entire dish well, but I had forgotten to wash the poha before cooking, as a result the doodh poha had turned greyish brown, but he ate without a single complain.”

Being a foodie, she  enjoys street food during her foreign trips, but her first memory of good food was close home at Snowmans, a pastry parlour at Breach Candy. “As a child, the first time I had Chicken Mayonaise Sandwich was at Snowmen, I was very happy.” she says.

She is happy to share the recipe of Khora nó Patiyo

This is like antidote for monsoon. In rural areas, lots of vine vegetables are grown in the backyard and pumpkin wines are commonly grown as leaves, flowers and Pumplin and are edible.

Prepare fresh Herb Condiment. 

1. Fry 2 green onions in pure ghee. 

2. Add 9 cloves of finely grated garlic, 

3. Add 5tbsp of ginger. 

4. Add 1 chopped chilli. 

5. Add 1 cup finely chopped coriander leaves, 

6. Add 2tsp turmerric powder and salt.  

7. Cook it well.

8. Cool and grind it into a paste. 

9. Store it in the container.

To prepare Khora nó Patiyo

1. Marinate 300gms prawns with green chilies, 

2. Add 2tbsp fresh Herb condiment. 

3. Add salt. 

4. Keep it aside. 

5. Heat 1tsp Oil, 

6. Add 2 onions diced and cook till pink. 

7. Add  2 cloves of finely grated garlic. 

8. Add 1tsp cumin seeds. 

9. Add 1tsp sambar masala. 

10. Fry nicely till aroma arises. 

11. Add 500gms mashed pumpkin and cook till done. 

12. Serve with Khichdi or Jowar roti.

 Follow her on Instagram  Marukhskitchen                             Call or DM on Watsapp no 98925 13577

Home Chefs Of Mumbai – Part 25 - Priyanka Pani

Biryani looks beautiful in photographs because of the rainbow colours in it. Most of the food looks appetising because of the photography skills of the photographer. The angle, the light, the props and the composition is what makes it truly a feast to the eyes. Professional photography involves a team of photographers, food stylists, art directors, prop stylists and their assistants. To take one good shot, hundreds of rehearsals are performed and kilos of food are also wasted.

Back then, camera was a luxury that only rich could afford. People were very careful, kind of stingy on removing pictures, they would click only the important shots (mostly group family pictures on vacation to some place, or at important family functions). They bought film rolls to capture memorable moments and had to go to film studio to get them developed. Normally they clicked B/W photographs. Food products was only done by professionals, mainly for advertisements or for cookbook covers. Very obscure indeed. A round dish with the spokes of grains radiating from the central hub of sliced mixed vegetables/meat in different shades of grey in the bed of darker grey leaves, it was certainly not drool worthy at all. But if you still drooled then you probably had tasted the colourful Biryani at home. It suggests that, as far as everyday food tastes go, the past is a strange place.

Things have changed for the better. Thankfully. Food photography has improved our cooking skills. It offers us curious pleasures. By sharing our photographs on social media on blogs, Facebook, Insta, it inspires us to cook food, style them, it improves our aesthetic standards. Even though in reality, they might have tasted awful but still, our imagination plays wonders. We love colours and art.

But then, there is Home Chef Priyanka Pani, who not only clicks amazing pictures but also churns out colourful tasty food in her kitchen

Priyanka Pani (of MyDidi’sKitchen fame) is a business journalist by profession and an experimental cook during leisure hours. During Pandemic, she got a chance to pursue her passion for cooking. It all started with the new normal of work from home due to Covid lockdown. She started entering the kitchen more often and posting those pictures on social media. She also started doing Insta lives with food bloggers and entrepreneurs. This was when the entrepreneurial bug bit her and she started ‘MyDidi’sKitchen’ to serve clean and hygienic home-cooked meals to people during the pandemic. 

The venture was also created to help her house-help earn some extra bucks during the pandemic. She started on August 11, 2020 and the journey has been quite exciting for her. She has recently quit her job to largely focus on her home kitchen and to build a women-centric tech startup. 

Priyanka Pani specialises in cuisine from her home town Odisha. She also specialises in salads and restaurant style food cooked in a homely manner. She runs a multi-cuisine home-kitchen.

When asked about her first experience with something exotic in food, she is reminded of her food memories in Siberia. “I always thought Siberian food would be bland and would consist of meat, Vodka and Potatoes but I was utterly surprised with the use of plants and fruits in their daily staples! I had some really exotic berry based drinks (strangely not Vodka based). The food is quite flavourful.” She beams. “Most unforgettable dish that I have tried so far is a bear meat, again in Siberia. I wouldn’t eat it ever again but I tried just to gain experience.” She continued. 

Nevertheless, she still misses her mom’s food, who is a specialist in “jugaad” cooking. Her mom can use very simple ingredients and churn out something outstandingly delish. 

Her most unforgettable memory lingers around San Francisco when she was there, few years ago on her work trip. “I was in San Francisco on a work trip and outside my hotel there was a quaint little café, there was a huge rush. So I decided to explore it. The café was run by a Chinese couple and specialised in typical American breakfast. Initially I wasn’t very keen to try but was lured by a signage that said “buy one pancake and get unlimited coffee”. So I decided to sit there for a while and have some coffee. It was pretty chilly outside and I ordered one big portion of pancake, cream and scrambled eggs. Trust me, I have never had such good pancakes ever in my life. I ended by eating two plates and spend some good two hours reading a book!”

She is happy to share the recipe of vibrant Pink Curd Rice

It is a very simple, yet flavourful and colourful dish. Priyanka loves colours in her food and hence tried to give a twist to the plain Curd Rice

1. Blanch 1 medium size beetroot for 2-3 mins. 

2. Keep it aside. 

3. Take 1 cup of curd. 

4. Add grated beetroot to it.  

5. Mix it well.  

6. In a bowl mix 1 cup cooked rice and the pink curd. 

7. Add some salt. 

8. In a pan, heat oil. Add mustard seeds, let it splutter. 

9. Add hing, dry red chilies, curry leaves and some ginger.

10. Saute it nicely. 

11. Pour it over the pink curd rice. 

12. It is ready to serve.

She will soon go live on food delivery platforms.       Follow her on Insta @my_didis_kitchen       or website link mydidiskitchen.in              

Priyanka Pani can be reached on her Watsapp at 96190 66627

Home Chefs Of Mumbai – Part24- Lynn and Jehan Hilloowalla

When we walk down our memory lanes, we encounter many incidents in our life and we ask ourself whether we really did that? 

For instance, we would neatly cut out the recipes from newspapers, file them and save it under our mattress. We would buy women’s magazine just to read few recipes and try them at home. We were star crazy and would get excited when we read about our favourite Bollywood stars and their eating habits. We would be thrilled to read that Rajesh Khanna always ended his dinner with Paan and would personally go to buy at Turner road in Bandra. That Sharmila Tagore liked to cook Bengali food but gorged on mashed potatoes, Salmon and fresh Cucumber.

Today, we hardly ever need to read everything in print, we can peep into everybody’s kitchen through Instagram windows. We giggled a bit when we saw Katrina Kaif’s meal that she cooked with her sister but couldn’t tell what it was. We watched Nina Gupta turn roti into sizzling pizza. Then there was Shilpa Shetty taking her son to kitchen garden and dancing away with the harvest of eggplants.

During lockdown, we have seen our film-stars cook up storm, some are baking, some are cooking and some are creating kitchen disasters. But its okay, Rotis does not always have to be in a perfect circle. They are just foodies, not gourmet cooks who will pay special attention to using fresh herbs and freshly chopped garlic. When they look into the kitchen cabinets they wonder why are there so many different shapes and sizes of knives (knife is only for chopping , right?). They compromise with a simple dhal and rice, a vegetable maybe, or bake a cookie, everything that is easy to cook. Follow a recipe from U-tube or simply ask a friend.

But, there are special treats for all. Even for those who have opted for gourmet food, specially the best cured smoked food that Jehan and Lynn Hilloowala cooks, the super bakes that makes you drool.

Lynn and Jehan Hilloowala (of Smoke by the Sea fame)  work in partnership and both are not professional chefs. Jehan runs a corporate training firm and Lynn works with contemporary art. They have passion for food from all around the world and love to cook. Jehan started smoking and curing meats and cheese a few years ago and started distributing to close family and friends. It was well appreciated.

They specialise in gourmet smoked foods  and  cured meats. 

They do smoked hams, burgers, whole roast chicken, Sous-vide Tenderloin steak, pork ribs as well as smoked cheese and nuts and a lot more! They also have weekly Parsi cuisine. They use a unique blend of wood and hot ovens and cold smokers for maximum smokey deliciousness and depth of flavours.

Lynn grew up eating South East Asian food  and lived in London in her twenties. 

“I loved shopping at farmers markets  a good Sunday roast at the local pub or Sushi and authentic Chinese food, good quality ingredients and simple uncomplicated cooking was the first taste of good food.” She says

Jehan has always loved eating well. “About 10 years ago I had good steak done medium rare , till then I was blissfully eating overcooked meat and not knowing what I was missing out on. On our honeymoon we traveled to remote  Papua and ate freshest fish: Carp and Lobster grilled on open fires with barely any seasoning and  it was possibly the best thing We have ever had!”  

Scones and fresh clotted cream with raspberry jam from Devon is the unforgettable food that Jahan enjoyed and still craves for it, while Rock oysters or Sea urchin (Uni) is Lynn’s favourite.

They are happy to share the recipe of Buttermilk Fried Chicken. 

1. Put chicken pieces in a salt water  brine overnight. 

2. Take pieces out and lightly rinse them. 

3. Soak in buttermilk and leave for another 8 hours. 

4. Make your  batter: flour, crushed garlic, thyme, and smoked paprika or some by the Sea smoked chilli powder, Sea salt and a pinch of baking powder 

5. Take pieces out and roll in batter and deep fry till golden brown.  

6. Serve hot with a squeeze of lemon

Call or WhatsApp at 98201 35406. 

Follow them on Instagram @smokebysea 

Website link www.smokebythesea.com