TAMRA@SHANGRI-LA’S EROS HOTEL, NEW DELHI

VISUAL JOURNEY FOR THE TASTE BUDS

Eat out of the pan, off the grill and out of the wok

 

The Tamra experience is rooted in a fine selection of world cuisine, warm service, music; good quality wine, signature cocktails in a contemporary and stylish setting …. 

AMBIENCE: Located on Level one of the Hotel, Tamra exudes class from the moment you walk in until the time you leave. The stunning panoramic view from a large glass frontage minimally accentuated with live food theatres (read five with a backdrop of hanging shelves) along with a pastoral yet stylish long wooden bar next to the entrance with 32 hand blown glass jar chandeliers contributes to an atmosphere of elegance. An exclusive 10 seater private dining area adds to its elegant ambience screened off by decorative floor to ceiling jute rope partitions replete with a backdrop of a decorative floating timber wall and copper pipe pendant lights. The tastefully designed cocktail bar is trendy and the bar menu enticing and indulgent offering tailored and exciting cocktails in groovy glassware. Identical with leisurely sojourns, this is where early morning meetings turn into afternoon lunches and evening coffee gives way to sundown sessions, effortlessly. After dusk, the restaurant sees a remarkable, effortless make over - chic, tranquil and urbane yet vivacious and buzzing. 

Copper hanging pots are displayed over the two infinity tables where mirrored walls provide an exaggerated view.

WHAT’S ON OFFER: The Menu celebrates flavours and styles from around the world interpreted in an original and innovative way but never forgetting that good produce is at the heart of the best food and touches on Asian, Regional Indian, Japanese including Teppanyaki, homemade gelatos and a Dessert Bar, Cold Cuts, Cheese, Breads and a Salad Bar. I would suggest you to set your palate free to engage in an exploration of the senses. The show kitchens take the place of the hot chafing dishes found on the usual buffet line,in order to give maximum freshness and guest interaction. An equally intriguing a la carte menu is also available and the one to return for: everything from the ‘Sushi’, ‘Dumplings’, ‘Barley, smoked chicken & sundried tomato salad’ to the ‘Fish Ambi Tikka’ and ‘Grilled Chicken, mustard onion layonnaise’ has its place. Cooking styles range from grilled and poached to braised and slow roasted, to extract the goodness and flavours of the ingredients. To end on a sweet note my vote goes all out for the stunning ‘Tamra Chocolate’ a perfect ending to my meal. I guess I surely will go back to do full justice to the parts of the menu I couldn’t try, next time round.

CHECK IT OUT

Tamra @ Shangri-La’s Eros Hotel, 19, Ashoka Road, Connaught Place, New Delhi, Delhi 110001

For Reservations: 011 41191919

Timings: All Day Dining 

EXPERT SPEAK

CHEF MARTIN BRACKER, EXECUTIVE CHEF

 ‘The vision for Tamra is to showcase world cuisine with high standards of quality, freshness & a nouvelle approach towards the interpretation of world cuisine. Even the restaurant’s grand buffet is beautifully presented with splendid variety’.

FIO COOKHOUSE@ NEHRU PLACE

The ambience couldn’t be better - Al fresco dining, interesting lighting ,housed in a magical Al fresco setting with the look and feel of a European cobblestone street surrounding a pretty garden at the entrance this delightful restaurant nurtures the pleasurable lifestyle of inland Epicuria Mall at Nehru place. 

The setting is charming and lets your soul breathe with its various seating options that include an elegant indoor dining, a romantic outdoor portico seating and a bar area. The exclusive wine list of handpicked international and indigenous wines and innovative cocktails complements the cuisine and provides an elegant atmosphere for a relaxed evening or lunch.

Seasonal products are given a new look, sublimated by blending exotic flavours and surprising combination of foods rarely prepared together To whet appetites, Chickpeas and home cured cheese salad, or the Cookhouse Mezze platter with a Sangria or Caprioska sets the right mood. The Pizzas do not disappoint and the Basil pesto cream, bell pepper and sun dried tomato pizza is truly outstanding.

All in all, simplicity and balance are the buzzwords at Fio, enriched by honest to goodness flavours and fresh picked produce. With its comfortable, upbeat vibe, creative interiors, chic friendly atmosphere and good food it is sure to attract the cities foodies in droves.

Fio - Cookhouse & Bar is at Epicuria Mall , R – 1 Nehru Place Metro Building, New Delhi.

published in statesman

IT @ THE GRAND, VASANT KUNJ

As the doors of this Italian Adventure open, one is overwhelmed with the majestic feel of Renaissance Italy and exotic fragrance of the food. This signature restaurant at The Grand in Vasant Kunj consists a rich bar (as in the wine is excellent!) and of course the dining space, all designed contemporarily with a special touch of tradition to complete the beautiful elements ….  Truly impeccable ambience! 

In order to deliver the quality that he is so particular about, Chef Rawat personally ensures that he buys only the best and the freshest ingredients. I could see that the bruschetta and desserts are made in-house under his steely supervision. Out here don’t expect your food to fly out to your table. 

Each dish is prepared from scratch only after you place your order. With certain recipes tracing back from Renaissance Italy, the cuisine here finds its roots in tradition.  I would highly recommend the home-made ravioli stuffed with goat cheese and tomato. Must try Signature dishes include ‘ Sea food and baby tomato broth’, ‘Grilled lamb chop with rosemary, fusion vegetables, served with basil and garlic mashed potato’, ‘Beetroot crust pizza topped with spinach, asparagus and shallot, mushroom’,  ‘Grilled mushroom with garlic’ on the side. Save a little room for the heavenly ‘Chef’s special rich whipped egg Marsala, the traditional Zabaglione way’ to end on a sweet note. Buon Appetito!

FAST FACTS

IT @The Grand New Delhi ,Nelson Mandela Road 

Vasant Kunj Phase II,New Delhi-110070 

Timings: Open for Lunch & Dinner

Published in Statesman

SHIGMO PARADE IN GOA

Shigmo in Goa in essence is a carnival of the masses; it is celebrated under diverse names and in altered ways in several parts of India ....

WHAT IS SHIGMO?

For those who do not know, Shigmo was conventionally celebrated as spring’s biggest festival which flattered the repatriation of the warriors who had left their homes and families at the end of Dusshera to contest the invaders. Throughout the month of the parade, both locals and visitors alike go party all across town in celebration of Goan culture and tradition. A Holiday in Goa would mean loads of fun, experience of a unique culture and heritage at a very affordable price. Between the neighbourhood festivities, river boat tours and performances, visiting all the hot spots like ‘ Big foot’, ‘ Church’, the ‘ beaches’ and of course the highlight of the holiday, the Shigmo parade, there is no shortage of ways to celebrate!

SHIGMO PARADE

People in Goa dress up in colourful outfits, holding multi coloured flags and playing large musical instruments like the Dhol Tasha and flutes in marches across fourteen cities, began on the 7th of March at Ponda followed by other towns; I witnessed the one at Panjim the capital on the 14th. The city witnessed the Shigmotsav float parade organised by the Panaji Shigmotsav Samiti heralded and trailed by a numeral cultural and entertainment programmes including celebration of Holi, the festival of colours. This left me completely proud of the rich culture and heritage that our country has. Sample this street filled with colours, music, dance and float parade. I was mesmerized by how the life of a Goan was depicted so extravagantly via folk enactments by local men and women who danced diligently in huge marches along with the parade.

HIGHLIGHTS

Traditional folk dances and representation of mythological scenes is the foremost highpoint of this parade. The enthralling larger than life celebration brought fantasy and folk to form a synthesis in the floats that paraded through the streets. Traditional folk dances like ‘Ghode Modni’ and ‘Fugdi’ were performed on the streets in massive troupes along the procession, showcasing the tradition of Goa. The glistening floats with widespread lighting and sound effects moved along with the parade fascinating the attention of a huge crowd that lit the streets of Goa. The streets were sprinkled with the choicest of local Goan delicacies. 

Published in Statesman

IMPROMPTU@GURGAON

The ‘out of hustle bustle’ location gives the space an edge over the others so as to embark on a crusade to taste simple pleasures of life. 

THE AMBIENCE

Once inside, the classy ambience makes quite an impression. The décor with its decadent interior  and tall glass windows offering panoramic views along with the romanticism of the contemporary by gone era mixed with modern abstraction made me feel every bit of the globe trotter even though for one night.

For those who like the outdoors, it sets a perfect ambience with Al fresco dining, interesting lighting ,housed in a magical Al fresco setting with the look and feel of a European cobblestone street surrounding a pretty garden at the entrance this delightful space nurtures the pleasurable lifestyle of inland Gurgaon. As for us we melted into the comfortable sofa and soaked in the atmosphere and then settle down to a languid meal with soft music playing in the background. 

THE CUISINE

The food is almost bewilderingly exotic, gathered from gastronomic styles of Asian, European, Indian, South American and the Mediterranean coastline. Chef’s strength is his decisive pairing of unexpected ingredients, which works best with simple dishes. ‘Penne in Kung pao sauce’, ‘Spaghetti with butter chicken or hara masala’, ‘stir fried vegetables in garlic sauce’, ‘Penne with Keema’ are just a few examples. Apart from an amazing A la carte selection, Impromptu offers a unique culinary concept wherein you can be your own master chef and let your creativity loose. Obviously I  opted for the ‘Design your own Buffet’, where we got to sample a variety of starters and soup on the table ( read it changes every day), and in the salad and main course section one can choose from a gamut of ingredients , sauces etc and do your own mix and match. All in all Impromptu is a celebration of world cuisine and drinks amidst a magical, wonderland setting this place is whimsical, quirky and irreverent.

AT A GLANCE

Address: Vatika Towers, Golf Course Road, Sector 54, Gurgaon - 122002, Haryana

Cuisine: Asian, European, Mediterranean, Indian and South American.

For Reservations: 01244119191; 8860055999; 9810770709

Timings: 12 PM till 12 AM

Meal for Two: INR 1400 (On offer is A la carte as well is DIY Buffet)

Lunch buffet - 499 ++; Lunch buffet with unlimited appetizers - 599 ++; Dinner buffet with unlimited appetizers - 699++

INTERESTING FACT

A new initiative from the promoters of Clay Business Group, they along with a great team of chefs conceptualized Impromptu to be a destination for people to come relax and enjoy the company of friends while sharing a great meal.

SAKURA @ GURGAON -A TRUE ICON IN A NEW LOOK

Sakura has Renewed the rich tradition of Japanese cuisine by adopting a new look, a new menu and a whole new attitude…

Sakura is a gem of a beautiful restaurant in a neighbourhood shopping centre, offering the enlightened diners of Gurgaon to a great choice as well as adds to their repertoire of preferences and meets the needs of guests who have to drive a long way to reach Sakura at The Metropolitan Hotel. Soft yellow lighting sets you in a mellow mood while the soft plunking Shamisen music wafts through the place. Japanese elements such as the window blinds are deliberately designed to resemble with Japanese interior accents common to most houses in Japan. The rich fabrics and highest grade wood furniture gives the space a current and warm look, but also maintains the balance between tradition and modernity. Dining here is to dine in a setting of tradition and artistry.

Coming to the food, here guests can unravel their own part of the enigma and experience Japanese food, lovingly prepared by Japanese Master Chef and his team, as it was always meant to be. For me this is the only Japanese restaurant in the city that specialises in the art of yakitori. The Japanese sense of order and aestheticism prevails even in this humble little restaurant as the food arrives in skewers with everything cut to bite sizes.

Delightfully delicate artistry seen in the handiwork of the chef on the Sushi whets your appetite for more as on offer is a repertoire of over a dozen fillings, including mackerel and yellow tail.

 All sea food and sashimi are fresh and of immaculate quality, artfully presented and down to the finest detail. Each category of Teppanyaki; seafood, meat and vegetables, comes with its own selection of sauces for dipping your grilled bite sized treat. Some are tart, some tangy, others sweet or savoury- all are marvellous. Recommendations also go all out for the Sakura style Tantanmen aka hot egg noodles topped with spicy ground meat sauce or the ever popular Ginmutsu Saikyoyaki, cod fish marinated with white soy bean paste, mirin, and sake and grilled to perfection. All this washed down with a range of Sake including Taru sake, Hakutsuru, Kiku Masamune Nama and Tamanohikari Bizen to name a few. To end on a sweet note go for the green tea ice-cream…its divine!

FAST FACTS

Sakura, Time Tower Building, Main Mehrauli Gurgaon Road, Gurgaon

TEL: (0124) 42500951

TIMINGS: Open for lunch and dinner.

EEST @ THE WESTIN, GURGAON

Eest creates a new culinary experience of South East Asia by representing its basic life elements…

AMBIENCE: The decor is modern with an Asian influence. The restaurant design integrates the interactive glass show kitchens with multiple and private table booths and an exclusive private dining area, ensuring the venue is a visual feast.

WHAT’S ON OFFER? Chinese, Japanese, Thai and Korean with five private dining rooms, tea bar, a large semi-private main dining room and a private sushi bar are on offer. Having a penchant for soups, I truly enjoyed Chef Chia’s wholesome and utterly delectable seafood dumpling soup. Eest also incorporates very good sea-food under its Oriental Umbrella. No other restaurant does the stir fried prawns to such magical effect. Fragrant, crispy and flavoursome, they are wonderful. If a light meal is what you want, the sushi and sashimi selection is excellent, deftly prepared by the chef. Not much has been left unsaid about Thai food but there seems to be a special touch in the dishes here. The steamed fish is supremely good and underscores the Thai way of using spices, enough but not too much and altogether like an exotic perfume. Another highlight is the traditional set course lunch menu under each section. The fragrant green tea ice cream here is one of the best in town. Contemporary Oriental cuisine shows off the chef’s innovation with excellent service that Westin is well-known for.

MY RECCOMENATIONS

STARTERS: ‘Do chi zheng pai gu’- steamed pork ribs with chilli black bean sauce, ‘Zha cai qie zi’- steamed eggplant with Sichuan preserved cabbage sauce, ‘Sashimi & Sushi’, ‘Tempura moriawase’- assorted tempura platter, ‘kai yang’- grilled marinated chicken, ‘Laab kai’- spicy minced chicken salad

MAIN COURSE: ‘Hei jiao niu rou’- tenderloin in black pepper sauce. ‘Qiang chao bai cai’ -wok fried chinese cabbage with burnt chilli, ‘Gintala miso yaki’- cod fish with miso sauce, ‘Pla nung manao’- steamed basa fillet with garlic lemon sauce, ‘Gaeng ga-ree kai or phak’- vegetable or chicken in yellow curry with potato and onion

DESSERT: ‘Pu shi dan ta’ -Portuguese egg tart, ‘Maccha aisu kulimu’- green tea ice cream, ‘Sang khaya ob’- baked coconut egg custard

CHECK IT OUT

Eest @The WestIn Gurgaon, No 1 MG Road, Gurgaon-122002

For Reservations: +91-: 0124 4977777

Meal for two: INR 2,500 without alcohol.

Timings: 12pm – 3 pm and 7pm till midnight

RIVAAYAT @ SAFFRON - TRIDENT GURGAON

Traditional recipes are masterpieces like art created by Picasso and Van Gouge wherein even a slightest of change made, could destroy them. It is a rich heritage we have inherited, and I firmly believe that no mixture or as people call it ‘fusion’ will ever measure up to what we call ‘authentic cuisine’. No person who values heritage will ever tell you to sell his family heirlooms. That said, times are changing and people are inventing new ways to get rid of the old. But is it necessary? Well I would say fusion if married well is a sure shot winner but can be confusion if isn’t done the right way.  Fusion is good unless people don’t use it as an excuse to mix ridiculous ingredients, charge double the prices and upset customers.

To me eating is joy of life, which ancient traditions and practices have enriched, pampered and protected to make them what they are today. Hence when I got an invite to try out secret recipes by celebrated Chef Izzat Husain at Saffron, how could I have ever miss a chance to experience the magnificence of the royal kitchens of Awadh as he recreated treasured Indian classics like the Kakori Kebabs, Gosht Yakhni Pulao, Zaffrani Nehari and Baqakhani? For those who do not know Chef Izzat Husain has been taking Awadhi cuisine across the globe. A hard working food enthusiast, he has spent several years to search and revive authentic recipes of Mughlai, Awadhi & Lakhnawi cuisine and has left no stone unturned to learn the cooking techniques it from a royal kitchen khansama or a home cook.

Executive Chef Sandeep Kalra

Coming to my experience, Just stepping into Saffron made me feel like royalty as my table was replete with a table reserved with my name tag on it! The food is neither fussy nor complicated, but hugely tasty, with very generous portions. I tried a mix of the regular menu at ‘Saffron’ coupled with some dishes from ‘Rivaayat’ which Executive Chef Sandeep Kalra specially curated for me. The piece de resistance for me was the melt in the mouth ‘Kakori kebab’ For me the benchmark of a good Indian restaurant is its ‘Biryani’ and here I found an ancient recipe that has faded from the memory of the world rediscovered in this rare Biryani eating experience, the multifaceted identity of the Nizam’s preserved in its original form. 

The dessert menu was a whirlwind of flavours, as for me, after a delicious meal the ‘Paan Ice-cream’ was a fitting and soothing ending. I guess I’ll need to make another trip to do justice to the entire menu. Attention to detail is clearly a valued premise at Saffron. The restaurant is a balmy strip of foodie fun and a meal of Rivaayat dishes adds a measure of gustatory refinement. Truly I enjoyed here not just a cuisine, but an experience that goes beyond mere satisfaction of appetite to the realm of sensuality! Trust me being here is reason enough; soaking in the colonial grandeur of an elegant era while enjoying a selection of viands well beyond reproach!!

FAST FACTS

Saffron, Trident Gurgaon, 443, Udyog Vihar, Phase V, Gurgaon 122 016.

Tel: 0124 412 4307

Timings: Lunch - 12:30pm - 3:00 pm. Dinner - 7:30 pm to 11:30 pm.

SKY HIGH DINING AT VERTIGO GRILL & MOON BAR

Nothing quite beats the romance of sky-high dining with a tantalizing to match. Located on 61^st floor,” Vertigo” has been named after Alfred Hitchcock’s famous thriller. This elegant restaurant sits on a former helipad (now rooftop) and comes alive at sunset for a matchless view of the Thai capital. To sit we had three options, a private party lounge, Moon Bar under a canopy of stars and a dining courtyard. We chose the latter. It was simply amazing to look around at glittering landmarks of Bangkok like the Grand Palace, Royal Chapel, Chao Phraya River, Wat Pho Temple, National Museum and the Emerald Buddha. Ordering the meal is easy with recommendations from the waiters. As we waited for our food we dug into the fresh, warm breads and olive oil. The lobster bisque was a delight with its slivers of fried shallots for added flavour.

The spicy Thai tuna ceviche was wonderfully married and to die for! The Rosemary Scented Oven Roasted Rack of Lamb is a specialty here. Roasted for over 6 hours, a generous portion is served with Tabouleh and capsicum, complimenting the tender meat. Another specialty is their fork-tender, pan-fried tenderloin of Black Angus beef with tarragon, sabayon and balsamic sauce.

Dessert was a dip into the pool of divine decadence. In essence, there is no wrong menu choice- the Vertigo chefs consistently offer superlative cuisine. We enjoyed the attentive service as we dined while taking in the interesting mix of people around us with our wine selected from over 200 labels. For its renowned hospitality in the skies and engineered seclusion from city noise, it isn’t a wonder that Vertigo has won a number of worldwide awards.

FAST FACTS

Banyan Tree Bangkok, 21/100 South Sathon Road, Thungmahamek, Sathon,
Bangkok, Thailand; Tel: +662 679 1200. Timings- 6.30 p.m. – 11 p.m. (The Moon Bar is daily open during 5 p.m. – 1 a.m.)

published in Statesman

Basil at the Sheraton Grande Sukhumvit, Bangkok

Rupali Dean has started up a new YouTube channel with friend Sailesh Ghelani , editor of renowned Minority Review.  

Eat Stay Chill with Rupali & Sailesh (India’s first show on YouTube for travel/food/leisure video reviews) will bring you unique reviews of hotels, restaurants, leisure spots and interviews with celebrity chefs and more on their journeys of ESCape. 

Rossini's at the Sheraton Grande Sukhumvit, Bangkok

Rupali Dean has started up a new YouTube channel with friend Sailesh Ghelani , editor of renowned Minority Review.  

Eat Stay Chill with Rupali & Sailesh (India’s first show on YouTube for travel/food/leisure video reviews) will bring you unique reviews of hotels, restaurants, leisure spots and interviews with celebrity chefs and more on their journeys of ESCape. 

Dining In The Dark (DID) at the Sheraton Grande Sukhumvit, Bangkok

Rupali Dean has started up a new YouTube channel with friend Sailesh Ghelani , editor of renowned Minority Review.

Eat Stay Chill with Rupali & Sailesh (India’s first show on YouTube for travel/food/leisure video reviews) will bring you unique reviews of hotels, restaurants, leisure spots and interviews with celebrity chefs and more on their journeys of ESCape. 

NUTRITION FOR YOUR BABIES

Mother’s milk is best because

• It is the natural source of milk.
• Human milk is good for humans from every point.
• Many anti-infective properties present in mother's milk saves the newborn
  from many infections, which he is prone to.
• Mother's milk is always available without any preparation to be followed.
• Mother's milk is the only thing, which the newborn can get at the right
  temperature, which again is best for the health of the new born.
• If at times mother is not in a state to feed baby then the only source to
  feed baby is with milk powders readily available in the markets according to
  the age of the baby.

The food that your child consumes during the first few years of his life would surely affect his growth, energy levels, resistance to disease and ability to concentrate and do well at school. None of us follow healthy eating patterns most of the time. But you could definitely plan your baby’s menu at least for the first two years of his life, because it does get difficult to monitor your child’s diet once he/she starts going to school, birthday parties et all. So, I guess as parents we all should do that for our little ones. Did you know that babies are not physically ready to eat solid foods until they are about 4 to 6 months old? Reason being the baby’s digestive system is so designed that baby needs only mother’s milk during this time. A baby has only learnt how to suck and takes a bit to learn tongue movement. According to the American Academy of Pediatrics, whose guidelines state that best time to feed babies is closer to 6 months especially if the baby is being breastfed and also that Solid foods should not replace breast milk, they should complement it.  ‘Normally it is always advised that the new born should only be fed after-6 months. Prior to this age they should only be on mother’s milk, which is best for them’ says Dr S K Nakra, Pediatrician, G M Modi Hospital, Saket. ‘Newborn babies should always be fed on demand that is only when they are actually hungry.  In the first few days (2-4 days) they should be given 8-10 times of feed and then after that the new born should be fed 7-8 times in every 24 hrs’, further adds Dr Nakra.

And after your baby is ready to eat solid food after an ok from your pediatrician try and make the first time a real special one for your baby, even though the baby would consume only a tea-spoon or two the first time. Firstly the very first time you try and feed your baby should be in the morning or early afternoon, because some babies may have an allergy or get gassy at times and Iam sure you wouldn’t want any of that happening in the middle of the night would you? And secondly try this when the baby is not too hungry or he’ll probably hate this unfamiliar eating method. Make the baby comfortable and use a plastic spoon, keep the temperature of the food lukewarm and most importantly smile when you feed your baby (can be trying I agree). ‘It is always advised to start with cereals, all sorts of pulses, juices and if possible mashed fruits. One should always start with small quantity and then should increase the dosage gradually. One should always stick to the same food for few days instead of changing on a regular basis because sometime the food may pose some kind of difficulty for the newborn, which can be in any form and can be dangerous also sometime’, says Dr. Nakra. The best and most nutritious food for babies is freshly prepared home food and with modern electrical gadgets like a blender or food processor it’s easier to puree most foodstuffs. 

I would in this case recommend the KitchenAid food chopper, Cordless Hand blender or the new Diamond Blender that KitchenAid has just launched as the plastic is BPA free and very safe to make warm baby food as well.  

SUGGESTED BABY FIRST FOODS

• Mashed Ripe Banana.
• Mashed potatoes.
• Homemade cereals like suji ki kheer, porridge.
• Cooked sweet potato.
• Khichdi.
• Yogurt 

Another important thing to remember is that when the baby starts consuming solid foods, it increases the load on the kidneys and therefore it is required to add some water also to the baby’s diet. As for how much quantity a baby is required to eat Dr Nakra says, ‘As such the quantity cannot be measured.  If the baby is fit and fine with the dosage of food being given to him in any age, then one should stick to the same pattern of food habits for the new born’. So parents let’s gift our babies a healthy future.

LOHRI – THE BONFIRE FESTIVAL

The celebrations generate a lot of bonhomie as family and friends sit around the bonfire, singing, dancing and praying for prosperity, while making offerings of peanuts, jaggery, popcorn, beaten rice and Sesame seed gajak to the rising flames. 

Northern January is immensely cold, there’s fog and everything seems rather at a standstill but one thing brilliant about nature is that the fields look promising and is a good enough reason to celebrate as it is also the resting period before the cutting of crops. It is also customary to celebrate this festival with pomp and joy for newlyweds; houses blessed with a newborn baby or in fact any happy event in the family. For agriculturists it is also the beginning of a new financial year. It sure is enticing to find an apparent wave of activity going on amongst People for Lohri celebrations- the long-awaited bonfire festival, which is celebrated on the 13^th of January every year. Interestingly at the same time “Pongal” is celebrated in Tamil Nadu, “Bihu” in Assam, “Bhogi” in Andhra Pradesh “Sankranti” in Karnataka, Bihar and Uttar Pradesh and “Utraan” in Gujrat.

PUNJABI RITUALS

“De Mai Lodi, Jeeve teri Jodi”, “ Sundar munderiya ho. tera kaun vichara ho. Dulha bhatti waal aho…”etc can be heard in the morning on Lohri day as it’s a ritual for children to demand “Lohri” from elders in the form of money, sweets, peanuts, Gajak, Sesame seed Rewadi, popcorn, jaggery etc. Interestingly “ Dulha Bhatti Waala” was the Punjabi Robin Hood and that is the reason children sing his praises as a custom on Lohri as he was also known to have saved the life of a girl and giving her in marriage as his own sister”. The main event in the evening is making of a huge bonfire, which is symbolic of the homage to the Sun God for bringing in warmth around which people sing and dance and throw puffed rice, Lohri related sweets etc. in the fire that sanctifies one’s endeavor for a good life on the one hand and destroys evil spirits on the other.

MY PLAN

Like every year we will light a bonfire in front of our house and gather around the rising flames, and throw munchies into the fire, singing folk songs with the family after which we’ll have our traditional dinner of makki-ki-roti and sarson-ka-saag. Here is a recipe that I learnt from my mother and she feels it’s so much easier these days…thanks to the KitchenAid Diamond Blender at home.

SARSON DA SAAG

Serves- 4 portions

Ingredients

Mustard leaves: 1 Kg; Spinach: 250 Gms; Methi: 100gms; Bathua: 50 Gms; Green chilies: to taste; Ginger: 40gms; Garlic: 25 Gms; Salt: to taste; Makki Ka Atta: 20 Gms (as reqd): Red chilli powder: to taste; White Butter: 250 Gms; chopped Onions: for tempering; Juliennes of ginger: for tempering.

Method:

] Clean, wash and roughly chop leaves and the tender stems.

] In the KitchenAid Diamond Blender roughly chop 2/3^rd of the ginger, garlic and green chilies.

] Put all the leaves and the ginger, garlic, green chili paste in a handi or pressure cooker and simmer until tender.

] Remove and drain excess liquid if any and keep aside. Little by little put the drained vegetables in the KitchenAid Diamond Blender coarsely puree it. (But make sure not to make the puree too thin).

] Return the pureed vegetables in the handi/pressure cooker and add red chilli powder and makki ka Atta with the drained water, (you may add some butter too) slowly and steadily and keep cooking on slow fire, stirring occasionally till it stops bubbling. Adjust seasoning. Remove from fire.

] For the tempering in a pan melt butter, add onions & ginger juliennes and when done pour over the simmering saag and have it with makki di roti.