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.   

Top Naught

This is how a conversation, which I overheard, at a high end mall between two P.Y.T.'s in their early 20's went.

P.Y.T. No.1 wearing a form fitting white shirt, gold charm bracelet, leather boots and matching belt, Calvin Klein's white washed jeans and Jackie O sunglasses perched over her head

P.Y.T. No. 2 summer dress in sky blue, high heeled sandals, swinging, what could probably be a Louis Vuitton limited edition bag, sunglasses to shy a bumble bees eyes, also perched over her perfectly coiffed hair

- Animatedly walking the talk and eyeing each and every store in site with their piercing stare and not a care in the world.

P.Y.T. No. 1: Passing by the Ed Hardy Store: Dahlin' dont you think Christian (as in Christian Audigier by his 1st name) should be a little more mellow in his designs, I mean come on this (pointing to a rack displaying the latest designs) does not suit the Indian body at all and only a few (at that moment she stops by a mirror and looks at herself, smirks) can carry it off. 

P.Y.T. No.2: I know, he is hilarious (sic), what in the world made him think his stuff would sell out here and worse off (pointedly staring at a women in her 40's, wearing a salwar kameez and browsing through the tee rack at the store) to people like that. 

P.Y.T. No.1: Totally, no wonder I prefer the streets of Milan to this god forsaken place, damn not one thing in sight which I like, so yesterday. 

P.Y.T. No. 2: Let's go next week, I think Ill convince daddy to make reservations at Four Season's, it's been long since he has given me anything, anyway.

I stood there quite transfixed while they made their way around the mall scoffing everything and everyone in sight. What I do not understand, why come here at all?

We all live in some sort of a rose tinted platinum lined bubble, things don't always need to be so in your face and pretentious. Now, don't get me wrong, I am not against brands, or things which are classified as uber luxury, I too endorse a couple of them for my own liking. When you wear a Gucci or the new pair of moccasins from Bally, and if someone ask's / exclaims - "nice shoes", the least you can do is not burst out saying "ohhh, they are bally's". I personally feel these apparels, accessories etc. are meant to be enjoyed by the person who has bought it and not flaunted. Period.

Same goes for food, I have seen so many dishes being primed, propped, defined luxurious, but if they remain understated, that's when they truly bring out their true flavours. The joy of ordering gourmet is as much as is in eating it quietly (equivalent to loud burps, belches and other non-mentionables).

One of the most understated foods is soup, as much as you may add the fanciest of ingredients, the best of vegetables, sauces etc. the humble broth, world over, keeps you satisfied, filled, hearty, warm and cozy. It can be made fancy yet look simple, or remain simply clear with fresh veggies and look divine. It's one of the most uncomplicated, no-nonsense dish in the world.

We all love our Tomato Soup, my search for the perfect Tomato Soup has not yet ceased and I still crave to find the humblest yet tasty Tomato Soup, world over. Though, today I'll share with you my favourite recipe, tried, tested, tasted a hundred times over, and it can come up to a certain level of flavour which I can boast of as - perfect.

Ingredients:

8-9 Large, Firm Red Tomatoes
1 small Onion (chopped finely)
2 cloves of Garlic (peeled)
2 Bay Leaves / All Spice (Fresh)
3-4 Basil Leaves
1 tablsp Fresh Celery (chopped)
5-6 Whole Peppercorns
2 tablsp Butter
1 tsp Olive Oil
1 tablsp Parsley / Coriander
1 tsp Sugar
Salt to taste
Cream to garnish

Take a large pot with about 4 cups of water and keep to boil. Add the tomatoes, whole, the peppercorns, celery and bay leaves. In another small vessel, heat the olive oil, once heated slightly, add the garlic cloves, whole and stir around till slightly browned. Be careful not to burn it. Dunk the garlic-oil mix into the simmering tomato mix. Simmer till the tomato skin breaks apart. Remove from heat, strain (keeping some water in reserve), and remove the bay leaves. Puree the mix adding a bit of water if too thick.

In a soup pot, heat a tablsp of butter and add the onions, stir till translucent and fragrant. add the rest of the spices and seasoning's, except the parsley/coriander and give it a quick stir. Pour the prepared soup with a cup of reserved water and simmer uncovered, on low, for about 15 minutes. Check for salt and Serve hot or transfer to individual bowls.

To add a bit of fine desi tadka:
In a vessel, heat the balance spoon of butter, add the parsley / coriander and stir fry for few minutes. Top on the soup before serving with a swirl of cream and its ready to be devoured.

Hope this is one dish you cherish no matter whether you are eating it at a Michelin star restaurant or in the comfort of your own home.