How you begin the new year sets the tone for the rest of it…
It’s true. I started 2017 with a langar at a Gurudwara in New Bombay, wishing for equally great meals in the coming year. And what a fabulous food year it was. I traveled to various cities for food. Took a trip to Pune to try the famous Bedekar misal and loved it, went to Surat to eat the locho and visited the ponkh market, traveled to Indore (done that twice this year already) and found another food city to fall in love with, took a solo trip to Calcutta and Meghalaya (where I ended up making some most amazing friends), traveled to Goa to learn sourdough which became one of the most brilliant experiences of 2017, traveled to Indore (again) and ended the year with a trip to Srilanka. Apart from all the good food I ate at these places, there were umpteen fabulous meals cooked by my mother, a couple of trips to Lucknow that involved loads of chaat, and some amazing beef curry/fish curry and rice meals at Chetna (PositivityAngel’s) house. Don’t think I can be thankful enough for this year.
Sarafa Market, Indore
Indore has won me over for life with it’s food. I have already taken two trips to the city this year and I think it’ll become a mandatory feature in my life. The bhutte ka kiss, garadu, sabudana khichdi and wafers bana ke at the Sarafa Market are the epitome of street food. You haven’t truly experienced India’s street food if you haven;t visited Indore.
Bengali Meal, Mukherjee Guest House, Calcutta
Earlier this year I traveled to Calcutta and stayed at a homestay in Salt Lake owned by a lovely couple. As soon as I reached, which was a little after lunch time, I was served this fabulous Bengali meal cooked by the owner’s mother and the Mashi who cooks food in their house. Clockwise on the plate – dhokar dalna – dumplings made of dal cooked in tomato gravy, chicken kasha – chicken cooked in nice onion and tomato gravy, rice, dal – loved the hint of sweetness, bengun bhaja, pabda or catfish shorshe with lots of kalaunji (nigella seeds), tomato chutney and shukto – Bengali mixed veg of raw banana, yam and other vegetables.
You can checkout the guest house here.
Khasi Food, Meghalaya
The Calcutta trip was actually a pit-stop to the Meghalaya trip which I took with Chalo Hoppo (the company organises trips in North East India and is owned by an absolute fun bunch of young guys). We ate a lot of Khasi food all through the trip, but this meal in particular which I had at Mylliem was the most memorable one. Also, it was our first Khasi meal which included Dal, rice, tungrymbai – a paste of fermented soybean, sesame seeds slow-cooked with pork, tungtap – dried fish chutney, dohkhlieh – boiled pork salad with ginger and onion.
Checkout Chalo Hoppo guys here.
Also Read: HOW TO EAT LIKE A LOCAL IN MEGHALAYA
Chef Rishim Sachdeva’s new menu, Olive Bar and Kitchen, Bandra
Ask me what’s that one perfect dish I’ve eaten at a restaurant in Mumbai and I’d say it’s this plate of lamb ribs at Olive Bar and Kitchen. Brilliantly tender lamb with carrot puree, grilled baby carrot which is also cooked in the puree (it’s not in the pic but was part of the dish I had), grilled corn cob and corn miso (fermented paste of corn kernels) which just takes the dish to another level. I have already been there twice in two months and think will keep going back.
Chef Rishim Sachdeva is doing fabulous work at the restaurant. His pickle bar is a work of art. When you go there make sure to ask him about the different jars and the stuff they contain. He’s using varied fermentation techniques in the dishes. Like the 3 day fermented hummus which is so creamy and so fluffy you’ll be amazed. The green peas puree in sweet potato gnocchi has fermented lemon instead of lemon juice that keeps the green colour intact and adds a beautiful layer of flavour. Add to that, everything is sourced locally except lamb, salmon and pork. Yes, even cheese. I think this man is a genius.
Asian Food, Shizusan
Some good meals get better because of company. That’s the story behind the meal at Shizusan. Loved hteir sushi, bao, gyoza and lobster. One of the best Asian restaurants in Mumbai. Also, I shared this meal with my best friends – Amrita, Vipul and Radhika – which is why this one makes it to the list.
Kumauni Food, Meraki Bombay
A Kumaoni meal in Bombay, cooked by an awesome Kumaoni cooked who brought the fresh produce from the region. Pooja of Meraki Bombay – the Kumaoni and Meghalaya food pop-up – invited a bunch of friends over for this fabulous meal. There were big fat cucumbers with alsi and garlic salt, bhang chutney, pahadi aaloo cooked with jakhiya (local spice), bajre ki roti with local greens, mooli ki thichvani (a curry made with smashed radish and potatoes), dal, bhekti fish curry (bhang seeds were used to thicken the curry), beautiful smokey beef curry and bal mithai to end the meal. We also munched on fresh peaches, apricots, sour berries and lichis plucked from the trees.
Checkout Meraki Bombay on Facebook.
Independence Day Special Meal, A Ramanayak Shri Krishna Udipi and Boarding House
Had this amazing south Indian meal at A Ramanayak which is their Indepenence Day special meal. Love their philosophy of keeping it simple and accessible to everyone. Also, they don’t hesitate in reprimanding customers if they are wasting food. Kudos to such places and people who run them.
Khandeshi Lunch, Peckish Mumbai
Khandeshi lunch at Aparna Surte‘s house, the brain behind Peckish Mumbai where she hosts pop-ups and take cooking workshops. The meal was organised by Authenticook, another company which is doing amazing job bringing focus on regional food. Khandesh forms the northwestern part of Maharashtra which includes the Jalgaon district. Being a dry area and low on fresh produce the food of this region is spicy, oily with lots of chutneys and pickles. Our meal today was cooked by Aparna and her mother Sanjeevni. .
On the plate there’s a chicken curry cooked in Khandeshi kala masala, patavada aamti (stuffed and steamed bengal gram flour dumplings in curry), raw methi with garlic and sesame, pithla (besan preparation), vangyachi bharit (mashed brinjal), thecha, two types of chutneys and bajra bhakri. There was also khichdi with lasaneeche tel (garlic oil) and sewai kheer. All of this served with ‘Khandeshi agrah’. Absolutely killer lunch!
Sinhalese Meal, Colombo
A brilliant meal that I had at a home chef’s house on Colombo. Sinhalas are the original settlers of Srilanka and their meal includes curries and rice. There are so many spices and ingredients that go into Sinhalese cooking, it’s a lot like Indian food and yet so different. My meal included dal, rice, jackfruit curry, chicken curry, egg plant curry, beans, dry fish preparation, two types of sambol and watalappam. There’s a lot that I learnt about Sinhalese food which I’ll soon share in another blog post along with the details of the home chef.
Amrita ke mahaan parathe
This girl is my favourite cook and her parathas – ghee loaded – are slowly becoming my absolute comfort food. So crisp, so amazing and so good! You have to eat them to know what I am talking about.
Prawn Curry, Veg Stew and Sourdough, The Sumitrans
Coming to my most memroable travel experience of 2017 – the sourdough baking workshop in Goa at Sujit Sumitran’s house. So much learning, so much positivity and such good food. I think Sujit’s sourdough breads and Sudha’s curries and stews are made for each other.
Also Read: SOURDOUGH IN THE LAND OF POI
What do you do when you have a bottle of Sake lying around that you brought back from your Japan trip? You get together with friends and make loads of Asian food (enough to suffice a langar hence #AsianLangar) to drink the sake with. Cooked this amazing lunch with Amrita and Radhika where we cooked stir fried Malabar spinach, mushroom gyoza, cold noodles salad with miso and peanut butter dressing, miso eggplant and okonomiyaki. And, there was lemongrass-basil sangria with coconut rum to accompany the lovely feast.
Dal Bafle, Amrita’s Mom
Amrita’s mom is such an amazing cook and she feeds everyone with so much love. I’ve been to Indore twice this year and she happily cooked this meal of daal, bafle, kadhi, aloo ki subzi and chutney for me.