Italian Kitchen at Pratik’s

Italian Kitchen at Pratik’s

Resuming writing after a hiatus of several lazy months, here I am dishing out a piece that promises to be just as ‘fresh out-of –the oven’ as its title suggests. And not surprisingly, all it took for this epicurean to resurface was some quality time with her best friend,  connecting over classy delicacies and fabulous wine- Well, some of the most creative ideas strike in the most random of places and times, be it in the shower, while driving a car or maybe just in bed.

Having justified my absence and the subsequent emergence, I shall not make way for any further aberrations and speak mainly about what interests you and me the most- food.  That being said, even though the two foodies ( Pratik and me)  had already narrowed down on some of the most happening restaurants in Delhi, Pratik insisted that one of my three evenings (given the short trip I made) should be spent at home, savouring his mum’s Italian spread.  He claimed to have had the yummiest Italian so far at home (atleast in Delhi) and yes, the food did a good amount of justice to this tall claim.

So at about 8 pm that evening, I made my way to his kitchen, only to track down the inviting aroma of warm cooked cheese and rich sauces. There I found Aunty, very carefully placing her piping hot culinary delights onto a large tray, ready to be transported to Pratik’s room. And this was it- my gastric juices  churned up, my stomach groaned and my appetite, well, more than doubled. The food was very nicely laid out on a table and looked pretty posh with that wine bottle beside it.

The regale, I can still picture-  a creamy Baked Beans Casserole, crusty Vegetable Pizzas, Garlic Rusks and an aunthentic French Wine to go with that. Seriously, could it get any better? Just very indulgent  I’d say! The Casserole was what we digged into first. Crunchy onion and capsicum sautéed with baked beans and a Capsico Worcestershire sauce, sandwiched between layers of  thick white sauce and macaroni and topped with grated cheese and oregano, baked to perfection – this was epic enough to give serious competition to its Big Chill and Spaghetti Kitchen counterparts. For a second, an unwanted term called ‘calories’ popped up in my head and before it could actually make its place, I drove it away instantly. Next to be devoured were the thick crust Vegetable Pizzas with good old chilli flakes and oregano. Warm and crisp, they were loaded with veggies, jalapenos, olives, babycorn and the basic pizza necessity- bubbling hot Mozarella cheese. As we ravenously sank our teeth into the very first slices, we happily forgot about every Dominos and Pizza Hut there was. The rusks, with an unusually lovely garlic flavour, blended well with the haute cuisine. Complementing this ‘awesomeness’ ( as I’d call it) , was La Dona Tigana, a sparkling gold star rated white wine, sourced especially from France by Pratik’s French friend. The subtly flavoured wine was a perfect companion for the delicately seasoned meal.  And though this was one of my first wine experiences, I’d like to make two very keen observations here- Wine is something you’ll either really, really love or totally want to give a miss; you can’t just be indifferent to it. Also, wine is not alcohol, it’s what your senses (if God gifted you with those) will get hooked to from the very beginning and will learn to appreciate more and more over time.

With so much to gorge on and relish, the bonding became even better. There was college together, there was education abroad, there were good and there were hard times, there were frugal canteen treats and there were flamboyant dinners. There was the love of friendship and love for everything food. And like all our very wonderful dining experiences, this too went down our records as the ‘Classic Italian Kitchen at Pratik’s’. Not long before I come to sample yet another part of the world at your place, Pratik! Cheers, Aunty! 🙂

Salt- The Restaurant

SALT- The Restaurant

If the concept of inexpensive, convenience dining is catching up in the smaller towns of India, Lucknow is surely not far behind, what with a multitude of joints coming up intermittently in the city. Salt belongs to this very genre of eateries; a mini food court packed into a comfortable restaurant, it boasts of a reasonable seating capacity, simple yet elegant interiors and a varied menu that appeals to several palates.

For teenagers wanting to feast with friends on a variety of meals without spending a bomb, Salt is the perfect place. There is an extensive choice of appetizers and mini meals, ranging from soups and sandwiches to pizzas and paneer tikka rolls. For those not wanting to compromise on a proper meal, there are the mouth watering North Indian thalis comprising a veg/non-veg curry and two naans. And then of course, there is a full fledged main menu consisting of selected Chinese, South Indian and North Indian dishes. So all in all, you are spoilt for choice, anyway.

My grandmom took us there for our Childrens’ day treat and truly, it turned out to be a treat, going by the large spread that we ordered.  I must say it wasn’t so easy to decide since I ( the big foodie that I am) wanted to have a ‘little’ of everything. So we started off with some dry Vegetable Manchurian and Crispy Sweet Chilli Potato. The soft and succulent Manchurian balls made for a fantastic appetizer along with the tangy and crunchy potato sticks. All this washed down with a Fresh Lime Soda, sweetened to perfection. Aahhh! That was good.

Before we placed our order for the main course, I felt gluttonous enough to ask for an exotic Paneer Chilli Pizza. Not that everyone was particularly interested in it, but when my pizza did arrive, it automatically did a round of the table.  Nevertheless, I had more of it than I really desired. For the mains, we settled for Paneer Tikka Masala and a Baked Vegetable dish with the good old Butter and Garlic Naans.  The Paneer Tikka Masala- oven roasted paneer in a thick orange gravy replete with onions and tomatoes- is a must have. And its the roasted taste that does the trick! The Baked Vegetable didn’t cut much ice with me for mainly two reasons. Firstly, for its overtly bland favour and secondly, for the excessively lumpy white sauce. The Naan breads were crisp and buttery, as they ought to be. The red onions and the pickle complemented the Indian main course. Licking our fingers after a nice dinner was instantly followed by some juicy paans, the dessert being skipped due to the ravenous eating.

All in all, the dinner was great and the restaurant, worth a visit. As I said, its one of those places you’d love to walk in when you’re in the mood for some casual dining with a multifarious meal choice. Give it a try!

 

The Two-Minute Lifesaver

It’s nearly 9 pm at night. Tired enough, I have chosen to call it a day and have refreshed myself with a luxurious cold shower. I tuck into bed with my laptop on my lap and a bowl of steaming hot Maggi noodles in one hand. As I take my first bite, a realization dawns upon me-‘What, in the world, would I have done without Maggi’- a time cum life saver, a friend, a comfort factor, a mood booster, a treat, a memory…-I doubt if there’s any tangible role that Maggi has not yet played in my life!

It all began when I was studying at Mayo College Girls’ School, Ajmer, a residential boarding school in Rajasthan. Let me break the myth first- A boarding school can very well mould you into an all rounder and groom you with all those impeccable manners your parents so desire in you but it sure leaves you with a voracious appetite, much to their disgust. Not surprisingly, even though the food served in school was of a high standard with a varied menu, our love for ‘tuck’( read ‘strictly prohibited outside food’) never died out. Amongst everything else- the Mars, Toblerones, Wai-Wais, Chilli Garlic Spread, Pizza, Butter chicken and Bread, it was Maggi that remained top priority. You would probably lift your eyebrows ( in disgust or surprise, am not quite sure) if I told you how we managed cooking it but here is how it was all done:

‘Firstly crush the Maggi into tiny little pieces. Spread it over a plastic/polythene bag large enough for some ten people to dig their fingers into. Now depending upon the availability, either use water heated in an electric kettle or from a geyser(we used the latter and now don’t make faces) to completely immerse the Maggi.  Once the Maggi is semi-cooked and soft, drain out most of the water and mix in the masala- with your hands, yes you read it right, with your hands. For that extra special Mayo touch, add a dash of CGS( Chilli Garlic Spread) and Laughing Cow cheese. Voila! resist that(we never could) and I will pay you just about anything’.

During exams, the frequency of Maggi consumption increased and often extended well into the midnight. We did take over the house stove at times but nothing could beat the spontaneity and taste of this ‘handmade’ Maggi. And well, that’s how my love for Maggi began.

Back home, I have tried out several flavours and variations of Maggi- Tomato, Curry, Chatpata and of course, Maggi Masala with many other tit-bits thrown in. I guess if you have a penchant for hot food ( atleast I do), go for Maggi Curry or just spice up your Maggi Masala. Maggi Curry has just the right blend of garam masala, chilli powder and the normal tastemaker so a packet would make for a spicy filling meal during lunch or dinner. However, to add zing to Maggi Masala, you can follow my instructions: Shallow fry some finely chopped onions, tomatoes and green chillies and then add the tastemaker. Add two teaspoons of red chilli powder, sauté well and add a small cup of water. Once it starts boiling, add the Maggi and cook till its semi dry. Savour the treat.   However, when it comes to cooking Maggi, make sure you add just the right amount of water so as to avoid the Maggi from getting stodgy. Let it be crisp, spicy and hot.

Also it’s not without reason that I have called Maggi my ‘friend’ , my ‘mood booster’ and my ‘comfort factor’-it has stayed with me all along, from Mayo to SRCC, becoming an integral ‘meal deal’. SRCC was probably the second largest Maggi hub in North Campus after Tom Uncle (the latter, I didn’t relish much). Irrfan’s spicy vegetable Maggi was Pratik’s (my best friend) and my all time favourite. Whether it was to relieve an argument, to celebrate after a test or just to relax after a lecture, we would soon rush to slurp this pocket friendly snack.

 Today, even at Warwick, Maggi has continued to remain faithful. Where the bland British food fails, Maggi comes into play- quick and easy with the same great taste plus it saves the hassle of cooking just when am too lazy to plan a meal.

So in a nutshell, whether you like it plain or with cheese or with onions, you cannot but agree that it is indeed the most popular Indian snack. And yes, don’t think its just you or me who’s addicted to it- its come to define nearly every generation and will continue to do so- if you don’t trust me, ask your dad what he’d like for dinner when your mom’s not home and get back to me if the choices do not also contain Maggi.

Post UK Return Dinner at Deva Uncle’s

My first food writing is based on one of our regular dinners at one of my dad’s closest friends, Deva Uncle’s, place. Since I was home for my Easter vacations, Uncle insisted we come over for a casual meal (read ‘bonding over drinks and dinner’). What makes any dinner at his place special is not just the rich Punjabi food by itself, but also the love and affection of all the ladies in the household that goes into creating it. The aroma of the indulgent parathas with a generous knob of white butter (sufficient to urge you for some vigorous workouts later) is enough to whet my appetite. The lavish spread that usually follows warrants enough attention for me to dish out a vivid description.

The evening-‘9 pm’ to accommodate my parents’ busy schedules-started with booze for the men and some finger foods. I will skip the booze since I am a non-alcoholic and almost illiterate when it comes to liquor. The peanut chaat ( commonly served as an accompaniment with alcohol) was what I munched on, not keeping track of the spoonfuls I took. Moderately tangy and loaded with chopped onions, tomatoes, green chillies and coriander, it made for a perfect snack (of course with my glass of Coke). A spicy chilli ‘dalmoth’ was also served but my peanut chaat kept me occupied, though I must admit that the dalmoth seemed to have been sourced from some famous halwai. However, no sooner had I realized, it was 11pm and we made a quick move to the dinner table.

Even though sufficient amounts of peanut chaat had already made way to my tummy, I nevertheless felt the urge to help myself to the heavy Indian dinner- this stemming firstly, from a serious lack of homemade Indian ‘khaana’ in the UK and secondly, from my own underpolished culinary skills. Anyway, I first helped myself to the yellow daal (the name ‘arhar’ having lost its importance nowadays) which had just the right consistency and a lovely tadka of finely chopped tomatoes and coriander. Next was our much loved paneer-without which any North Indian main course is more or less incomplete-coated in a thick brown gravy. I haven’t a clue as to which title, whether ‘kadhai’, ‘shahi’ or ‘handi’ fits this dish aptly but the rich creamy texture and delicate taste made it fit to be polished off the plate with the parathas that followed. Not to forget, there was another side dish which was a subtly flavoured melange of gobhi, aloo, paneer(yet again) and macaroni. A dry combination, it fitted very aptly with the mains on the menu. However, it was the chana parathas that stole the show. Crisp yet soft in the centre, they were even better than before with the chana filling melting in my mouth. Aunty ’s homemade dry mirchi pickle just made the combination more sinful. Usually the one thing that’s extremely crucial when it comes to a stuffed paratha is how evenly the stuffing has been spread out which then determines if your paratha is crunchy and well cooked or just fat and doughy. In this case, it was without doubt the former. As if this was not enough, plain rice was also served but after three parathas, my stomach was already kinda signalling me to halt ( though not quite sure if my heart felt the same). I listened to my stomach ultimately (I had to keep it happy if I was to be able to eat at my other relatives’ places). Since I don’t really possess a sweet tooth, I happily skipped the dessert, content with the fact that it was just any other drab vanilla or chocolate ice-cream being served.

Yet at the end of the meal, I was gleeful- the contentment on my face reflecting a student’s frame of mind who has been long starved of simple ‘homemade’ food and has just about managed to survive on nasty pot noodles over and over again. Thank you aunty, for filling up this little gastronomic void!