Saturday, August 29, 2015

Temple Food and Cuisines of India

Temple Food and Cuisines of India

August 29, 2015 at 7:22pm

Food is integral part of Indian temple and religious experience.
In Indian temples, meal is served not only during festivals and holidays but temple and its visitor regular offers food to anyone, especially as a community service to poor.

The food given this way is often known as Prasad, which means blessed edible gift.
my first topic on the Temple food is the famous prasads from Lord Balaji's home Tirupati - he is widely revered as the richest Hindu Gods with a last known combined wealth of a well run american conglomerate or even Warren Buffet himself.

Lord Balaji is known for the popular practice of cutting hair – tonsuring – and offering them at the feet of Lord Balaji, the temple deity.
Along with its detailed and stunning architecture, the temple is also recognized for its food.

It is the locals who volunteer to cook the food at the temple, based on daily, monthly and annual seva (service).
The food cooked in the temple contains a lot of coconut milk and local vegetables.
The scrumptious cuisine of this temple includes Tirupati Ladoo, Halwa, Sweet Rice and Andhra meals laden with an assortment of spicy Sambar, Vegetables, Rasams, Chutneys, Idly, Dosa, Uttapam,Adai and Pesarattu ( a thin pancake cooked using green gram batter)

The entire Prasad is first offered to the deity and then distributed among devotees.

This cuisine has for centuries been revered and it is also believed that you do not waste the food given as a prasad, hence the small portions often served in the temples for the devotees to savor.

An absolute fusion classic take on the famous temple dal adai of south India - The Quinoa and Dal Adai

Quinoa and Dal Adai
(A lentil based spicy pancake)

Quinoa is a fantastic grain—high in protein, gluten-free, and a great source of fiber.

Quinoa has become very popular these days due to its health benefits

This is the perfect food for weight loss, because of its low fat content and high fiber and protein.

Parboiled rice            ¼ cup
Brown rice                 ¼ cup
Quinoa                      ½ cup
Split Green peas         ¼ cup
Toor Dal                   ¼ cup
Chenna Dal                 1/8 cup
Moong Dal                  1 tbsp.
Red chilies                  10 no.
Grated ginger              2 tbsp.
Asafetida (Hing)          1 tsp.
Curry leaves                few
Salt                           to taste.
Oil                           2 tbsp (For making Adai)

 Soak rice, dals, and quinoa and red chilies together for 5 hours.
 Drain it and grind it with ginger, red chilies, curry leaves, Hing and salt together.
 Grind it slightly coarsely.
 Now Adai batter is ready. You don’t have to ferment the batter
 Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
 Spread 1 tsp. of Extra Virgin olive oil around the Adai and cook both sides.
 Serve with Drumstick Sambar and Coconut Mint Chutney.

Monday, July 12, 2010

Alila Diwa Goa.

Here is this new place that opens its doors to another season of fun and frolic....
what an awesome place run by design hotels and has a classy feel with very elegant natural settings.....
absolute classy rooms and the bath tub.... like a colleague said...need a GPS when you get in.... :)

With the expertise that Saji Joseph and Gopu Nayar bring with them to the lovely property..... i would be very disappointed if they dont do extremely well....

Great place and absolute value for every penny you spend or dont !!! :)
Cheers Guys.....

Thursday, July 1, 2010

Caperberry @ Manipal Centre, Bangalore

Must write that this was a sheer accident business lunch with a colleague.... but boy, Meeting Chef Abhijit and His Lovely wife Shruti Saha was a real pleasure, Had this awesome lamb chop and a quaint salad.... very affordable and exquisite decor with heavenly parking space with a valet in the heart of Bangalore.... a true fine dine experience.... would rate food at 4.4/5 and decor and service at 4.75/5
For for it folks!!! you will not regret the dining experience.... :-) :-)
Cheers!! and do book if you want it to be a special evening.

Thursday, April 1, 2010

Gun Powder @Hauz Khas Village

The most authentic southern coastal cuisine on the wrong side of the Vindhyas....
My Compliments to the two co owners of the place for setting a good clean and sophisticated eatry.
the only complaint if any, is trying to locate the place even with seasoned delhites around me... :)
Over all for food 9.5 /10 and for the simplistic ambience 8.5/10.

Way to go and a great place to eat....make sure you call before you arrive, or might not get a place to eat....

Friday, January 23, 2009

The new world order.....

There is immense expectations from the Big "O".... worldwide people are talking about the african american role and how things are going to change in the way the colored race is looked at, be it asians or africans.... trust me, when i say this.... the world is only excited that there is this mixed race leader as the "commander in chief "of the most powerful economy in the world( On paper atleast..... ), but since this man is so highly educated and such a powerful speaker to boot.... he comes with that aura of trust and promise.... we definitely needeed a change and this man is welcome if he can deliver the promises he made..... what the hell.... this world gives everybody a chance to prove their worth..... i am sure he will not falter....
God bless all the people who stood by their faith and trust to bring about a change...god bless a new begining in the annals of history.....

Monday, August 18, 2008

The Great Indian Spice Journey....

The cuisine of India is characterized by its sophisticated and subtle use of many spicesand herbs grown across the Indian subcontinent and also for the widespread practice of vegetarianism across its society.

Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques.
As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse subcontinent. Indian cuisine is generally divided into two main categories: North Indian cuisine and South Indian cuisine.

Both of these cuisines vary significantly on the usage of the types of spices and food preparation, however both also share several other commonalities.

India's religious beliefs and culture has played an influential role in the evolution of its cuisine. However, cuisine across India also evolved due to the subontinent's large-scale cultural interactions with neighboring Persia, ancient Greece, Mongols and West Asia, making it a unique blend of various cuisines across Asia.

The colonial period introduced European cooking styles to India adding to its flexibility and diversity.Indian cuisine has also influenced cuisines across the world, especially those from South East Asia.

As a land that has experienced extensive immigration and intermingling through many millennia, the subcontinent has benefited from numerous food influences.

The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India.

In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population consume no roots or subterranean vegetable) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.

One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu and Jain communities.

At 31%, slightly less than a third of Indians are vegetarians.

Over time, some segments of the population embraced vegetarianism, due to ancient Hindu philosophy of ahimsa.

This practice gained more popularity following the advent of Buddhism and a cooperative climate where variety of fruits, vegetables, and grains could easily be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda.

Each was deemed to have a powerful effect on the body and the mind.

Later, invasions from Central Asia, Arabia, the Mughal empire, and Persia, and others had a deep and fundamental effect on Indian cooking. Influence from traders such as the Arab and Portuguese diversified subcontinental tastes and meals. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as tomato, chilli, and potato, as staples. These are actually relatively recent additions.

Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan.

The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani, often considered by many connoisseurs to be the finest of the main dishes in India.

During this period the Portuguese and British introduced foods from the new world such as potatoes, tomatoes, squash, and chilies and cooking techniques like baking.

Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. At that time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India. Currently, the favourite dish in the United Kingdom is supposedly Chicken Tikka Masala, even before fish and chips.

In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as Bangladesh migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine.

Leicester has become well known for its curry houses, being increasingly known as the curry capital of England.

In the 1960s, a number of un-authentic "Indian" foods were developed, including the widely popular "chicken tikka masala".

This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations.

In the late twentieth century Birmingham was the centre of growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of Baltistan, (however, the Hindi word for bucket is also Balti). Indian food is now integral to the British diet.

There are now 8,000 Indian restaurants in Britain, turning over in excess of £2 billion and employing 70,000 workers.

Are we indirectly taking over the world with our cuisine... as they say "the way to a mans heart is through his stomach".... now thats food for thought....

Sleepless in Seattle

From 1869 until 1982, Seattle was known as the "Queen City".Seattle's current official nickname is the "Emerald City", the result of a contest held in the early 1980s;the reference is to the lush evergreen trees in the surrounding area. Seattle is also referred to informally as the "Gateway to Alaska", "Rain City",and "Jet City", the latter from the local influence of Boeing.

Seattle is the birthplace of grunge music and has a reputation for heavy coffee consumption;coffee companies founded or based in Seattle include Starbucks,Seattle's Best Coffee and Tully's.

There are also many successful independent artisanal espresso roasters and cafes.

The Space Needle dating from the Century 21 Exposition (1962), is Seattle's most recognizable landmark, having been featured in the logo of the television show Frasier and the backgrounds of the television series Grey's Anatomy and iCarly and films such as Sleepless in Seattle.

The fairgrounds surrounding the Needle have been converted into Seattle Center which remains the site of many local civic and cultural events, such as Bumbershoot, Folklife and the Bite of Seattle.

Seattle Center plays multiple roles in the city, ranging from a public fair grounds to a civic center, though recent economic losses have called its viability and future into question.
The Seattle Center Monorail was also constructed for Century 21 and still runs from Seattle Center to Westlake Center a Downtown shopping mall, a little over a mile to the southeast.

The Smith Tower was the tallest building on the West Coast from its completion in 1914 until the Space Needle overtook it in 1962.The late 1980s saw the construction of Seattle's two tallest skyscrapers: the 76 story Columbia Center (completed 1985) is the tallest building in the Pacific Northwest and the fourth tallest building west of the Mississippi River.

the Washington Mutual Tower (completed 1988) is Seattle's second tallest building.Other notable Seattle landmarks include Pike Place Market the Fremont Troll the Experience Music Project (at Seattle Center), and the Seattle Central Library.

Starbucks has been at Pike Place Market since the coffee company was founded there in 1971. The first store is still operating a block south of its original location.Starbucks Center ,the company's current headquarters, is the largest building in Seattle.