Traditional Cake Mixing Ceremony In Mumbai

When I got an invitation for cake mixing event, I didn’t know what to expect. I accepted it out of curiosity.

I was surprised to see many chefs, hotel guests and food bloggers at the pool area of courtyard by Marriott.

A huge table was set with 80kgs assortments of dry fruits like Golden Raisin, Dry Figs, Dry Apricots, Pistachio, Almonds, Cashew Nuts, Back Currants, Candied peel, Candied Cherries, tutti-frutti, etc, surrounded with bottles of hard liquor that included Beer, Red Wine, White Wine, Brandy, whisky and Rum. On another table there was a large bowl of mixture of ground spices like Cinnamon, Cardamom, aniseed.

While we waited for the ceremony to begin, Executive Sous Chef,  Amit Dash, told us that it is the ritual followed all over the world and is said to be a harbinger of good luck. Originally a family affair, it is celebrated with much joy and happiness. This ceremony dates back to 17^th century in Europe; it marked the arrival of the harvest season. During this time all the fruits were harvested and used in making of the traditional plum cake.

We were handed apron, gloves and cap and then led to the table. All of us stood around the table and began mixing the fruit. The big bowl of dry spices were added and mixed. Two bottles of fruit jam was added to it. The fun part of the ceremony was pouring the hard drinks over the mixture.

The plastic lining containing the fruit mixture was lifted off the table and the mixing continued. Sweet fragrance of spices, drinks and fruits filled the air. The mixture was then transferred into large bin.

 High tea followed after this ceremony with big range of street food on display. Samosas and Pani Puri was very tempting.

Chef, Amit Dash, informed us that the bin would be covered with an airtight lid and kept for fermentation at room temperature till Christmas. This would be used during baking, taking out the handful of this cake mixture to bake a cake.

He has promised to invite me again when he bakes the cake, using this cake mixture.

Dish Of The Day - Turri Ki Bhajji

A leaflet from my cookery book (Sindhi Cuisine)

Cookies for Diwali

Every festival brings home the cascade of memories, flip, flip, flip, they run like a virtual movie strip, unfolding the dormant anecdotes, so very vivid and real, that it fastens to the psyche like a fresh Meta tag. 

Every festival I miss my mom.

During Diwali festival, mom would be super-active. Two weeks before the actual festival, there would be spring-cleaning. The house would vibrate with sweet fragrance of freshness.

“The house should be spick-and-span during Diwali,” mom would say, “Goddess Laxmi only walks into clean homes”

Diwali, a festival of joy and splendor, brightness and happiness, it would brighten up my home. Every detail would somehow fall into place, like splashes of colours of different shades, making it a picture perfect.

On Dhanteras day, mom would go to the gold market to buy some gold ornaments/coins from her savings. 

“This is the day of investment for the future. It is a good habit” mom would say, “Some percentage of our saving should be invested in gold. We never know when we might need it”

Mom had this habit of hoarding things, I was to discover many years later that it added its worth during the period my sisters were of marriageable age.

During Diwali, Mom would dedicate her entire morning to making sugary candies of different shapes and sizes. The whole kitchen would be transformed into mayhem of colours and sweet fragrances. I would make numerous trips to kitchen, each time offering my help to taste her food, slyly sweeping off the crumbs of the sticky sweet morsels off the plate and sliding under the bed to relish the sweetness in peace.

Cookies were my mom’s favorites. She would make dough and take it to the bakery, at the corner of the lane, to bake it. (We had no oven at home). The number was not less. It would run into 100’s and it was distributed evenly to all my aunts and their families.

Today all those memories come rushing back when I enter the kitchen to make the cookies.

I followed my mom’s recipe and am quite pleased with the results.

Nankatai

Cookies

Ingredients

2 cups refined flour

1 cup gram flour

1 cup powdered sugar

1 cup ghee

1 tablespoon pistachio, thinly sliced

1 tablespoon almonds, thinly sliced

Method

1. Preheat an oven at 200 degrees.
2. Mix together refined flour, gram flour, sugar and ghee to make dough. Set aside for 1 hour
3. Make small round patties and press few sliced pistachios and almonds on the top.
4. Bake it for 20 minutes
5. Store it in air-tight containers

Italian Food Festival at ‘Mezzo Mezzo’

During my stay in Rome, few years ago, I spend the days exploring the city but late evenings were spend eating pizzas and pastas on the tables that overflowed on the streets outside the restaurants.

Eating pastas and pizzas are fun food and most of us think that Italian cuisine means just that. But there is more to it. Every region has its own specialty, its’ own distinct set of flavors. When you live in the city for longer stay, you begin to see the difference in taste.

The northern Italians love their rich cream sauces and stuffed meat, but people in the south prefer tangy, spicy flavors, olive oil and fresh steamed seafood. Northern Italy runs on butter, southern Italy make the most of its abundance of olive oils.

This week, an invite to Southern Italian food festival at ‘Mezzo Mezzo’ at J. W Marriott brought back many of those memories.

I would like to make a special mention on the Calamari salad that I relished a lot.

Calamari is tricky meat, if not treated properly, it could become rubbery and hard.

I enjoyed the flavors and asked chef Davide the trick behind such a delicious salad. Was surprised to learn that marinating of calamari was just olive oil, saffron, red chilies powder and white wine. A lime is slit; not squeezing out the juice, just kept inside the bowl to lend its flavor.

For vegetarian there was sprout beans salad too.

In Italy, if you were to ask to be directed to salad dressing aisle at the grocery store, be ready for blank stares because there isn’t one. Italians use authentic olio e aceto (oil and vinegar) in a perfect balance as salad dressing. Preferred choice would be cloudy green oil and aged, balsamic vinegar.

There were Pizzas of course, thin crusted and oven fresh.

Fresh tomatoes, creamy mozzarella and few leaves of peppery sweet basil made it delicious feast. There were also traditional pizzas with anchovies, black olives, diced peppers, onions, etc. Splashing a tobacco or chilly sauce over the pizza is not a good idea; just sprinkling red chilly flakes should do the trick. Condiments should be added to enhance the taste, not to cover the flavors.

Breads occupied the center stage of the bar counter with cheese on one side and olives and cold cuts on other side.

Visitors to Italy often complain about the flavor of plain Tuscan bread, because it is made without salt. It is because they do not know that Italians don’t use it as eat-alone bread. It is often used to mop off the deliciousness left on your plate after a meal, or whatever your fork can’t pick up during one.

Southern Cheeses are also worth mentioning; they tend to be firm though Mozzarella is a wonderful exception, soft and stringy.

Chef Davide was proud of his Italian cuisine and was eager to please. He shared with us many stories of Southern Italian taste, while we enjoyed the sit—down-meals of great varieties of pastas and risottos that was prepared with utmost care.

Italian Food Festival at Mezzo Mezzo (at J W Marriotte) is on till 3^rd November 2013

Food Bloggers Award Nite

Most of the bloggers blog for their own personal pleasure. There is no financial gain, whatsoever. Its more like a mini diary where one maintains life events jotting down day-to-day anecdotes to refresh the memory on an another day.

Blogging brings me immense pleasure. I am not sure if anybody is reading my blogs but I have the satisfaction of sharing my experience with virtual world. My blog is not designed to encourage comments because I do not like spams and promotions that appear on my blogs and the unnecessary waste of my time, deleting those useless comments. I normally get my feedback in my personal inbox that keeps me inspired to write more. During my recent trip to Spain this year, one Spanish woman married to Indian, came up personally to thank me for starting a food blog. She said that her hubby loved the food that she makes following my recipes.

That is the my most satisfying reward.

As more people enter the blogging world, it is gaining momentum and getting recognition too.

There is always somebody reading your blog and analyzing it and surprisingly, now there are awards for blogging too!!.

The first ever award for food blogging was held at J W Marriott in Mumbai. I am amazed at the effort the jury had taken to go through more than 700 blogs across various categories such as food blogging on travel and story telling, baking, creativity, photography, regional, etc. 

It is not an easy task.

My sincere thanks to Sameer Malkani, co-founder of Food Bloggers Association of India for organizing such a great event and bringing all the food bloggers under one roof.

There are many blogs that I follow and was pleased to see some of my food-blogger friends as winners accepting the awards

My sincere congratulations and best wishes to a good friend Alka Keswani for winning an award in 'Regional Categories' for her ‘Sindhi Cuisine’

 I was happy to see my food blogger friend Kalyan Kamrakar of Finely Chopped accept an award in ‘Food Culinary and Travel’ category

‪I do follow many facebook food blogs too and was happy to see Pet Pujari and Bukkad as winners.

Pet Pujaris won the ‘Group Blog Award’ while The Big Bhookad won an award for being the best blog in the "Restaurant Review" category.

Just blogging on a facebook also gain recognition. Sandeep Shreedharan proved it by winning in ‘facebook blog’ category

Some of the blogs have personal stories attached to their recipes and this becomes interesting to read. Was happy that ‘The Best Writing and Story Telling Award’ go to  Charis B  of Culinary Storm fame. 

The award was not limited to Mumbai bloggers only, it was awarded to Indian bloggers around the world.

There was one winner from USA too

When Farrukh Shadab of 'Cubes and Juliennes' from Delhi won the award for ''The Best Recipe Blog', my friend was so excited that she immediately sent him the message congratulating him.

The event was well organized and partially hosted by Sarnash Golia who kept us in splits with his humor.

Since it was a food bloggers event, the food served before and after the event was excellent.

The party continued till late night, with bloggers interacting with each other, clicking pictures and cementing the ties that revolve around……What else? But Food!!!