The Fruits of our Labour

I always wonder how time just goes flashing by and you don't realise it and its quite the contrary when you want it to go whizzing past you, and it doesn't. The whole of last week was quite a task. A test of my patience, a test of anger management and a test of all things bottled up. But all in all, the only thing which kept me going was the belief that 'time' would sort everything out. The unrelenting passion with which we go about our daily work is always to achieve something. You will invariably have certain moments in your routine when you cease to think why you do what you do, and just go ahead with the same fervour which you would if you had a goal. This is what I call pure 'life'. 

In life, one thing's for sure, whatever you do, it should be with full fervour and passion. The quantum of work you put in to hold things together is directly weighted to the fruits you will achieve later on. It should be so great initially that when the time comes it should be able to hold every iota of value to you - mentally, physically and emotionally.

Even though my week was rough and physically sleep deprived, the silver lining was the invite for the 2nd Bloggers meet of Mumbai. Invited by Rushina Munshaw Ghildiyal of A Perfect Bite and hosted at a newbie restaurant called "Indian Harvest" run by a charming couple Meher & Satyen, it was worth every ounce of tiredness achieved during the entire week. This resturant is at an unthinkable location: Chembur, but once you find your way through the extreme eastern suburbs (thank God for GPS) and into the calm Acre Club area, it shed's all your inhibitions about the north-eastern zone of Mumbai and definitely drags you out of the whole "where are you off to today?" - Oh Bandra !" situation.

As I took my place amongst the usual suspects (Shanky, Life on Simmer & Jyotika), a couple of usual's we missed and a couple of new ones (Sassy Fork & Fond of Food), on a low seating area of the restaurant specially laid out for us, the first surprise was the personalized menu's laid out on each table. With this and even before meeting the host's in question, I knew the amount of love and endurance they must have put in to start off this place. Simple gestures capture the whole picture panoramic-ally , and these are rare qualities.

The food as described by the host, is Indian Contemporary, if you are looking at hardcore typical Indian cuisine such as the like's of a Copper Chimney of a Jewel of India, this is definitely not the place. But, it redefines the idea of Indian food and could be probably one of the few firsts to have introduced fine Indian Cuisine - Contemporary style.

I usually, would have waited to whip something up from the extensive menu they laid out for us before talking about the experience. But, that would probably have to wait for a special occasion and most importantly a proper time and not 3am. Every dish was a surprise element. Since visual stimulation works better than boring words, I'll reiterate the experience visually:

The Entrée: A crackling combination of butter chakli topped with fluffy hummus and garnish. 

The Purple Wire: A mocktail blend of Slushy Blackberry and a hint of chaat. This is best if really slushy and well blended. 

I surreptitiously shifted over to wine as could not handle the tangy fruit and ice mix over an upcoming sore throat. Plus the ice wasn't helping - to hell with driving under the influence of alcohol (in my defence it was all, but one glass) 

The Platter: A delicious medley of knikknacks to go with the drinks. 

Murg aur Makkai Gujiana: A blend of chicken, corn and cheese coated with spiky vermicelli, golden fried. 

Komdi Patra - A sensous twist to the regular patra with chicken and their signature green chutney

Rajasthani Methi Churan Bhindi - the name says it all, crispy and crackling. 

 

The soups were served innovatively in shot glasses and true to its name: Palak Feni Shorba had a hint of their 'house' coconut liquor and the Chicken paired with Coconut and hint of coriander, overwhelmed my taste buds. The had a third flavor a tomato shorba which came with two tiny wadi's at the bottom of the glass. 

The Parda Murg - An exciting looking dum cooked chicken dish ensconced in an edible "parda" which served as a fun combination of chicken and roti.

The dig worthy and softest Paneer in a silky saffron sauce, dont miss the pineapple!

This was the actual main course in my definition - A signature creation of Meher, who recreated the quintessential Biryani - home style - but out worldly delicious. Light, fragrant, not overwhelmingly spiced and just right. Yakhni & Bhakhalli Biryani. Two very distinct personalities under one name.    

 The special dessert especially made for our group, comprised of a sinful combination of Motichoor Ladoos, A nutmeg infused Kheer (Thick to perfection) and Orange Flavored fried crisps. A combination which tantalizes your taste buds till they are confused but positively alive with taste. 

A special frozen bonbon Goblet which had our chocolate fix satiated at the end of the meal. 

Meher & Satyen's Fruits of Labour are definitely showing through their restaurant and hope it's everlasting.   

A Plum Role

An observation worth pondering over if identified correctly. We, in the course of our life, will come upon many others who, somehow, stay or leave. A transition which lays its own course and leaves a trail which you follow, be astride or leave aside. There are many who have come and gone since the time I have been in this world and looking back they have involuntarily laid down a lesson or presence which was either absorbed or ejected. These acquaintances, friends, family, lovers, colleagues, all in all, play a plum role in our life.

We choose who we want in our life and who we don’t; sometimes it’s the other way round when you may want to be a part in ones life and it doesn’t work out. But in all this, there is one thing worth grasping – no matter what, there is a definite positive spin in the presence of the other for however brief or lengthy period it has been.

I, for one, have learnt that no matter what the ultimate layers reveal for the current people in my life, somehow they are all there for a reason and its all for my good.

I recently started creating recipes professionally for the camera. In the sense, my photographer, a person who shares my passion for food and who inadvertently kicked me around to complete my book (at-least the photography part) and has encouraged me to create and conquer the art of cooking through the camera lens. After a grueling course of advanced photography in Paris, she decided to come back gung-ho with a fresh perspective on what she’d like to shoot. Of course, being subjected to weekly food shoots before the course, and Paris being no newbie to food and all things connected, she had found her forte in shooting food professionally.

A mutual motivational factor got us working weekends and creating masterpieces for the camera. I love her work and it’s turned out to be more of a mutual admiration society especially when two minds run in the same direction. A certain dish I created out of pure love for the color purple and the camera, dished out for you here complete with the recipe and a visual treat of the finale.

   


4-5 Large Damask Plums (The Californian variety available in stores nowadays)
1 tsp Demerara Sugar
1 tsp White Butter
1½ cup Red Wine (Cabernet Sauvignon)
5 tsp Sugar
1 Star Anise
2-3 Cloves
1” Stick Cinnamon
Pistachios – Peeled and Dry Roasted till fragrant

Wash the plums and slit a cross on the top with a sharp knife, deep enough or till it touches the stone (seed) of the plum. Soak in the wine for about half an hour.

Once soaked well enough remove from wine and place on a tin baking sheet and smear a little butter atop each plum. Sprinkle Demerara sugar on each of the plums and place in the top shelf / rack of the oven. Turn on the grill and grill the plums till the skin withers and the sugar melts and amalgamates with the butter, this should take about 9 minutes.

In a saucepan, pour the wine (in which the plums were soaked) and add the sugar, keep on a low flame to simmer. Add the spices and simmer till the sugar melts. Strain and keep aside. 

To serve, place a plum in a plate or saucer and add a few spoons of the red wine sauce over the slits till the sauce oozes from the sides, sprinkle with toasted pistachios and serve with whipped cream, vanilla ice-cream or crème fraiche.

Just like this dish, make sure the people who are currently in “your” life, appreciated for their plum role. 

Serious ... Black

The weather plays truant at the oddest of time. It rains when I don't want it to, and it doesn't when I want it to. The rains also bring out the weirdest pangs in you. You definitely make it a point to indulge in road side chaat even though your mother banned you with her right hand over her heart (but gives in when your pangs take over followed by a bout of uncontrollable drooling). Another thing, highly irrational in the rain, is golas or ice candy. No matter how the vendor drags the gunny wrapped block of ice halfway across the street, the same street where countless people walk, spit, and do other unmentionables. No matter how rusty the pick with which he cracks a chunk to slap over his creaky ice shaving machine. No matter how grotesque the vibrant colours look of the 100% synthetic syrup he pours over the shaved iced delight. You still devour it like mana from heaven.

Now that I have officially squashed every Indian's childhood dreams, I'll make it up by sharing with you a recipe I concocted whilst having a candid rendezvous with my favourite Kala Khatta at the beach. I picked up a Kala Khatta concentrate from a nearby general store (Kala Khatta is basically a syrup made from the juice of a fruit called Jamun and is also called the Indian blackberry or the Java plum) which inspired this all-dark alcoholic drink and also gave it that street side grunge.

Ingredients

1 part Grey Goose/Smirnoff Vodka

1 Lime (Juiced)

1 part Kala Khatta Syrup

Shaved Ice

Slice of Lime, Mint & Chaat Masala or Black Salt / Sea Salt & Pepper to Garnish

Pour vodka in a margarita glass till it fills the bulb, top with shaved ice. In a shaker combine the Kala Khatta Syrup with Lime Juice and give it a good shake. Pour carefully over the shaved ice. Garnish with a Slice of Lime, Mint and serve sprinkled with a bit of Chaat Masala / Black Salt / Sea Salt & Pepper. 

Alternatively, you can rim the glass with lime and dip the edge in any of the above seasoning's. I am sure you will make this year round, and all in the confines of your spick and span kitchen.