Doesn’t chicken become boring after a while? Or even after years of consumption, when most of us wonder how to make innovative dishes with it? For me, it surely becomes stifling to cook and eat chicken in the form of curries, stew and roast/kebabs for weeks on stretch. If you are a student or on a budget, buy half kilo chicken mince (keema) and make three interesting recipes for lunch, snack and dinner for two people.
How to prep the keema:
Heat oil in a wok. I use mustard oil at almost all times and it tastes fine. Add a pinch of cumin seeds and garam masala powder to the oil. Add finely chopped onions and keep frying. Add 1 tbsp of ginger-garlic paste and mix well. Throw in the keema and keep stirring until the extra water dries off. Now add the powdered spices – 1 tsp each of turmeric/red chillies/cumin/coriander/garam masala and 1 tbsp salt. Mix well, cover and let cook. Make sure the mix is cooked and there’s no extra water. Add boiled and mashed potatoes (2 large) to the keema and mix. Garnish with a little garam masala powder and let cool.
Once this mix is ready, you can try three different recipes with it, one each for lunch, snack and dinner.
L-R : Topshe Fry, Brain Kebab, Mete Chochhori, Dim Thuke Jhaal, Machher Dimer Borar Jhaal, Kanchkolar Kofta
Having cruised and bruised through a lot of Durga Pujos in my lifetime, there’s always this tinge of excitement, that flutter in the stomach, that vibe in the air which signifies autumn and Pujo. While there are many, especially in Calcutta, who like to eat out during the Pujo week, my family has mostly concentrated on cooking good food at home and munching on a few snacks while pandal hopping. Come Kali pujo and it’s time to binge on all the non-vegetarian stuff that we can get our hands on. Summer, on the other hand, is a mellow affair. There was rarely eating out as the ’90s didn’t have the option of ordering food at home. Restaurants were expensive and risky during the season. To keep the appetite inflated, various ‘mukhorochok’ (loosely translated to tasty/delicious) food were cured up at home.
Here are a few recipes that you could use this season.
Mete (Goat Liver) is something that is almost a delicacy now, but it was pretty regular a few decades. Regular and inexpensive. Mete tastes best in this chochhori, I think, especially for me as I’m not really a fan of its earthy, iron odour and sandy texture. This chochhori renders a delectable version of the mete that I can at least devour. It is uber spicy, hot and ideal for winters.
For two teens, falling in love is going to make a world of difference in this beautifully translated, bold, and endearing novel about love, loss, and the pain of racial discrimination.
As a Korean student in a Japanese high school, Sugihara has had to defend himself against all kinds of bullies. But nothing could have prepared him for the heartache he feels when he falls hopelessly in love with a Japanese girl named Sakurai. Immersed in their shared love for classical music and foreign movies, the two gradually grow closer and closer….
I am not Korean or Japanese. I am a rootless vagabond.
The entire essence of the story is summarised in this mini monologue by Sugihara, the protagonist of Go by Kazuki Kaneshiro. I had a presumption that Go might be about the famous board game in Japan and Korea. But, this little word implied a vastness that engulfs all immigrants in the world. I would probably qualify into one of them as I’m quite far away from my ancestors’ original roots. At times, I feel like the topmost tendril of a climbing vine, distanced and alienated from its roots afar.
Go is about Sugihara, who is caught between the complexities of citizenships in both Koreas and eventually Japan. He is an ethnic Korean born and brought up in Japan. I didn’t know that this kind of people are called Zainichi Chosenjin in Japan. The Zainichi bear an interesting as well as tragic history. The Koreans were brought to Japan for forced labour during their invasion and occupation of the country that ended during the World War II. At present, about 80,000 ethnic Koreans are said to inhabit Japan and the term Zainichi is widely used as derogatory and discriminating.
There are films that make you love an actor, and then there are others, where a character grows on you. A Death in the Gunj by Konkona Sensharma is one where an actor and his character both made sense. Vikrant Massey played the protagonist Shutu in the film, and I’d like to call him that as I know the reason behind it. Years before, I had read a book in Bangla called Ghunpoka. It’s one of the finest novels by Shirshendu Mukhopadhyay and one of the best on Melancholia, ever written. The protagonist there, Shyam, was a melancholic youth, eating on his own life in bits and pieces. I wouldn’t say Shutu has a great resemblance with Shyam, but there is a faint familiarity.
The film begins with visitors entering the gunj, McLuskiegunj in Bihar, 1978. There’s a couple and their child, visiting their parents with a friend and cousin Shutu. More friends arrive and it is a fete on cold winter evenings that turns mostly into a melee – in the sense that more people are hurt. There’s no denying that Shutu seems unimpressive in the beginning. He’s shy, a little less masculine in his looks, that may even be bordering to cute, and he’s timid. You notice the flamboyance of the other characters immediately – the retired father, the then modern mother, the pragmatic son, the endearing daughter-in-law, the sexy friend, the flirt friend and a nice kid. Everyone flourishes, has their own scenes, frames, and dialogues, while Shutu sulks at a corner. Well, he has his own reasons, primary being the untimely death of his father.
Detective Kyoichiro Kaga of the Tokyo Police Department has just been transferred to a new precinct in the Nihonbashi area of Tokyo. Newly arrived, but with a great deal of experience, Kaga is promptly assigned to the team investigating the murder of a woman. But the more he investigates, the greater number of potential suspects emerges. It isn’t long before it seems nearly all the people living and working in the business district of Nihonbashi have a motive for murder. To prevent the murderer from eluding justice, Kaga must unravel all the secrets surrounding a complicated life. Buried somewhere in the woman’s past, in her family history, and the last few days of her life is the clue that will lead to the murderer.
This is the second appearance in English of Police detective Kyochiro Kaga, the protagonist of the critically acclaimed Malice.
I have read three books written by Keigo Higashino now and I’ve mixed feelings about them. It’s bizarre that I’m not sure if I like them much and why not. For the records, I had loved reading The Devotion of Suspect X. Hadn’t liked Salvation of a Saint, and now, I kind of liked Newcomer. Weird, is it? This is one problem that I face while reading translated literature is that it is not consistent. The first two books of Higashino that I’d read were by a different translator than the one who did this latest book. It is futile to form an opinion about the literary aspects of a translated book as it is often said that the flavour of the original language evaporates in translation. While that is a much debatable topic, I’d focus on the other aspects that are more important in Higashino books.
What I like the most about his books are – they always begin with a murder. There’s no dilly-dallying on the fact that the books are murder mysteries, so the entree is served right at the beginning. All you can do is ruminate through the book and unravel the mystery layer by layer. It’s all about whodunit and whydunit more often than howdunit. If you start finding a pattern in a certain author’s style of writing and expect a similar one in their latest book, life gets easier. Newcomer begins with a murder too, as I had expected. But there were more surprises in the book.
Europe is a treasure trove of a unique blend of history and art, which might be bizarre at times, but nonetheless interesting. There are hidden gems that haven’t yet received the attention that they deserve from the rest of the world. Few are easily found on the internet, if you’re looking at the right place, and others might appear in books. It’s true that fiction has a very important role in bringing out artworks and places of importance to the eyes of readers worldwide. A few years ago, we chanced upon a book called The Devil’s Prayer by an Indian writer, Luke Gracias. He had travelled widely across Europe and set unusual backdrops for his story. One of them was Sedlec Ossuary or The Bone Church, near to Prague. It made a special position in our wish list of unique things to see and finally we ticked it off in our trip to the Czech Republic.
In a nutshell
Sedlec Ossuary is one of a kind, a chapel decorated entirely with human bones and skulls. There are bones of an estimated 40000-60000 humans. To all those who have begun to cringe by now at this information – it is neither gruesome nor scary. People weren’t killed so that their bones would be used to decorate this church. When you actually visit the place, it is a calm and serene one, devoid of any horrors or macabre vibes. The sole reason being – this chapel is a memorial of lives lost, it does not celebrate their deaths. There is an enormous chandelier of bones, which is a must see.
Located in Kutna Hora, a suburb about 1 hour by train from Prague, the Sedlec Ossuary receives about 200,000 visitors per year.
Backpacking through the country, young chef Saransh Goila sets off on a culinary trail through India, wherein he discovers the various nuances of local cuisine. From rural villages to barren deserts to freezing mountains, he unfolds the flavour of his destination by meeting local villagers or erstwhile royalty and picking up a tip or two to use in his kitchen. Wherever he goes, he makes sure to visit the famous eateries of that place. Through him, the reader can vividly smell the spices and taste the dishes that are described. The recipes given also present ways on using locally found ingredients. From having steaming Murthal ke paranthes to savouring tasty street food in hometown Delhi, from cooking on a boat in Varanasi to cooking dishes using a bamboo hollow in Assam, Goila does it all and presents his adventures in a lucid, flowing narrative peppered with humorous anecdotes.
India On My Platter is the account of a chef’s endearing journey across the vastness called India and picking up bits of food and culture from various states. Coincidentally, I had first glimpsed at chef Saransh Goila at the 2014 show Roti, Rasta aur India, where he traverses through the country in 100 days and explores the variety of food. I liked Roti, Rasta aur India as it was a simple and honest show where a rookie chef’s exuberance was so palpable and enjoyable. Saransh Goila had won a culinary competition and the show was his first as a television chef. There was some naivety and over simplifying stuff, but it was still a good show for such a young chef, a protege of Sanjeev Kapoor.