People never believed us when we insisted that the main agenda of our Bangkok trip was going to be food. Being a lover of Pan Asian cuisine, it was imperative that a holiday in Bangkok meant trying a lot of Thai food. Even with millions of tourists flocking every month and season, Thai and Chinese cuisine is more popular in the city than Global fast food chains for people who wouldn’t venture out of their comfort zone. Does that imply we didn’t try the amazing Samurai Pork Burger in McDonald’s or Beef Whopper in Burger King? Of course, we did! They were cheap and totally unavailable in India, which made themselves land into our list of items to try. But they aren’t eligible to be featured into these 5 must eats from Thai cuisine. These are nutritious, delicious and well within your budget if you’re a traveller like me and M. We love to explore the local cuisine of any place we visit, rather than sit in boutique hotels and sample gourmet food.
Eat all Thai 🙂
We recommend these must eat treats once you’re in Bangkok –
Spring Roll and Pad Thai – These two aren’t served together, but they’re often in close proximity. Thai Spring Rolls are probably one of the few vegetarian appetisers that we love. Crisp on the outside with a moist filling of veggies, always freshly fried and served with a sweet chilli sauce – Spring Rolls are a must on the streets of Bangkok. They provide a quick snack break, satiate your taste buds and come as cheap as 30 THB per plate. We’ve had the best ones at a stall on Khao San Road and it’s the best way to fill your stomach before you start partying.
Tomorrow is Vishwakarma Puja in Bengal. While every other festival appears on different dates each year depending on its tithi, Vishwakarma Puja has rooted itself deeply on 17th September and never budges. It’s an enigma created many decades ago and Bengal has been following it religiously since. Vishwakarma has been considered as the divine architect, the God of Engineers and machines. If you are in Bengal on 17th September, you’ll easily spot this good looking deity being worshipped in every factory, press, manufacturing unit and even in rickshaw stands. While other idols sport some weapon or the other in their hand(s), Lord Vishwakarma is proudly flanked by a kite! His arrival brightens up the autumn sky with vibrant kites (that have a name each based on their designs) that look like confetti spread all over the canopy.
But this is not an article about Vishwakarma Puja. It’s about an age old custom associated with the festival – Arandhan (no cooking). It is celebrated in the month of Bhadra, on the auspicious day of Vishwakarma Puja. Typically, the custom involves no cooking on heat for the day. Every item was cooked the day before and stored in earthen utensils to protect them from rotting in the autumn heat. The culmination of the month of Bhadra implies the end of monsoon and onset of autumn in the next month of Ashwin. Arandhan serves the purpose of cleaning up the household after rains and offer a platter of the choicest foods from monsoon to Ma Manasa (goddess of snakes). I think this ritual originated in rural Bengal to protect people from the wrath of Manasa and her army of snakes. Until my generation came into being, our families used earthen stoves (unoon/chulha) before the advent of LPG. After cooking up a storm for Arandhan, the stoves and kitchen were cleaned to perfection. A platter was served on earthenware and offered to Ma Manasa, symbolised by a clay pot placed beside the stove.
Have you heard of Gondhoraj? Of a scent that has allured people all around the globe and inspired restaurateurs to create amazingly fragrant dishes. Gondhoraj is literally ’emperor of aroma’ and there’s not a soul that would refute its nomenclature. Recent articles have termed the Gondhoraj as a distant cousin of the Kaffir lime. While K lime is found in tropical Asia, including India, Gondhoraj originates in Rangpur, Bangladesh. Anjan Chatterjee, founder of the Speciality chain of restaurants, fondly calls it ‘Rangpur Lime’ and asserts that it has failed to grow in climates and regions beyond far-eastern Indian subcontinent. Much has been written about this (sub)lime citrus fruit that has totally ruled Bengal and beyond.
Photo courtesy: Neha Banerjee
I’ll leave behind the history and background of Gondhoraj at this point as I’m not much aware. Growing up in Bengal, it is quite impossible not to be swayed by the whiff and tang of this lime. It represented summer all throughout my childhood, but global warming has made summer the ruler of all seasons in Bengal now. As a result, Gondhoraj is grown all over the year for its use in posh Bengali restaurants and even mid-tier ones that serve Gondhoraj mocktails, while the lime is still available for Rs 5 at Gariahat Market. I haven’t tasted those mocktails, but I’ve had the luxury to use Gondhoraj juice into a pot of tea, chucking the milk. Trust me, it tastes as good as plain lemon tea, and even better, if you’d ask me.
Yes, Bengalis are the ones who eat fish. That’s the impression of my race all over India, the quintessential ‘Bangali sirf machhli khata hai,’ (Bengalis eat only fish). The idea is as blasphemous as the accusation that we ignore veggies and everything else in the culinary world. I was reading an article the other day on how Bengali vegetarian fare was monopolised by widows forbidden to consume onions/garlic/meat/fish/red lentils. It is still practised fervently all over the state by widows and a few women who choose to remain in the path of animal nutrition are termed ‘liberal’. Given the arguments for this tradition of widows and the sheer number of indigenous recipes that they conjured with scanty ingredients, vegetarian food is entirely their forte. And yet, I wouldn’t like the rest of India to assume that anyone who isn’t a widow in a Bangla household eats only non-vegetarian items in their daily meals.
A typical Bengali lunch is a perfect example of a balanced diet in terms of its elements – a teto (bitter) item as an appetiser to unlock your taste buds, daal (lentils, though not exactly in a healthy soupy form), bhaja (veggies or fish roe fried in a batter) for the gluttons, one or two vegetarian items like labra/chochhori/dalna/ghonto (and the list is endless), finally a non-vegetarian dish and then a chutney/tawk (literally, sweet and sour) to relieve your taste buds of the previous clique of items. I wouldn’t claim all of these are healthy in the way we cook them, but the menu is a testimony that all we eat is not merely ‘maachh-bhaat‘ as termed pseudo-fondly by Bollywood.
Mainland China came into existence in 1994, the first outlet being in erstwhile Bombay. It’s not surprising that this piece of news didn’t reach the majority of middle class people residing in Bengal. Why would they have bothered with accounts of some expensive Chinese restaurant opening in Bombay? I, as a child, was quite happy with our occasional Peping and Chung Wah stints while visits to Calcutta and the ketchup slathered ‘chowmein’ at street stalls. Eating out hadn’t gained popularity, nor had Chinese restaurants popped up like mushrooms all over the city. The China Town or Tangra area in Calcutta still ruled when it came to amazing food and liquor at modest rates. Years passed, Anjan Chatterjee made his mark with Mainland China and Oh! Calcutta, and finally inaugurated the first outlet in Calcutta in the last decade. It was still inaccessible to a student like me with its posh location and exorbitant prices. It was only when I left home ten years ago, the Western concept of eating out slowly imbibed into my being. Mainland China was still beyond my reach with its à-la-carte prices that could slash my wallet brutally. I’m not sure about the year of inception of a buffet or ‘set meal’ (as referred in the China buffets all around US & UK) in Mainland China, but I was over the moon that the bill could fit in my wallet in lieu of some great food. Summing up my experiences of over five years at Mainland China outlets in three Indian cities hitherto.
One of the most attractive features of Mainland China (MC) is the decor. I’ve been to four different MC outlets and the decor is always soothing, oriental, calm and soft to the eyes. The entrance of every outlet has been a mishmash of designer wooden panels as dividers that impart a feeling of passing into a private space. The lights are dim and tables are very strategically placed, so that you don’t overhear conversations, get irritated by inane people nearby or stumble into someone else while filling your plate from the buffet counters. Seats are quite comfortable and tables are adequately spaced to fit in your satchel or purse. The decor at each outlet I’ve visited fetched a big thumbs up, and here’s a glimpse of my favourite piece at any eatery, the ceiling lamp.
Carrying forward the tales on mutton this week are insights on the varieties of Sunday curry at both ends of my families. Nature of the curry has changed with seasons and reasons; each person acclaimed as a cook in the family has created their own recipe based on their taste and sensibility. From the homely jhol by mother-in-law, an aromatic kosha by baba, a rich spicy gravy by mashi to a soulful Sunday jhol by M – mutton has evolved in my lifespan as no other food. Let me guide you through a tour of this motley of the enigmatic mutton.
The homely jhol by mother-in-law – Relatively easy to cook than its richer versions, this jhol has often been underestimated. With its unpretentious appearance, the jhol has successfully eluded people about its character. It might look a tad bland, but it is not. At my in-laws’ place, this jhol by mothership is served in a little pressure cooker, the one in which it is cooked. We have tried to replicate the same measures of meat and condiments in the exact cooker, but it didn’t turn out the way mother-in-law makes it taste. Like home. Like a refute from meat dunked in puddles of oil at restaurants. If you look at her silhouette against the slightly dark kitchen, pored over the pressure cooker with left hand rested on her waist to balance, a steel khunti (spatula) in her right hand – you will realise that the jhol isn’t a result of careless work. It is the ultimate level of comfort on a sultry summer afternoon, served with wedges of lemon and extra green chillies on the side.
There is a lesson that the age old Bangla cuisine teaches us – prudence. One might not easily believe it, given the history and evolution of the elaborate Daab Chingri and the uber rich Sorshe Ilish. But it is not every day that you sacrifice puddles of oil to cook Golda Chingri or grind mounds of mustard seeds on your sheel nora (oh, forget that already, there’s the ubiquitous pungent branded mustard powder). It is the daily fare – the humble Rui and Katla that we so lovingly call Kata Pona, omnipresent in the Bangali kitchen in its various avatars. Shove aside the runny machher jhol with potol or a subtle garlic tomato machher torkari that finds its way in the morning platter of rice before heading for school/college or offices. If you live outside Bengal and crave for something fishy and spicy apart from the jhol or jhaal, you’re in for a treat with just three pieces of fish. If you have a kid at home, or an overgrown one like my better half, this will bring lakes of smile on their faces.
Since my father lived away from home and Bengal for a considerable period, the cooking bug in him became fairly active. I’ve heard stories of him quizzing the cook in his college hostel kitchen for quaint Bangla vegetarian recipes. He reproduced them later, and more importantly, taught my mother most of it after marriage. Stationed in Kanpur for twenty years, baba would crave for the crispy hot aromatic Fish Chop (croquette) among other telebhaja that rule our province. Fish or mutton chops weren’t frequent in every telebhaja shop in Calcutta as the non-vegetarianism in them would make the harmless Aloo or Mochar Chop untouchable to a lot of people.