Mahindra Homestays » CULTURE & HERITAGE

The India Coffee House; How India likes its coffee

Mahindra Homestays — Wed, 28 Nov 2012 20:00:54 +0000

The quick in and out espresso bar of Europe has yet to make its way to India, where people still like to spend hours over a cup of coffee. Chains of coffee shops have mushroomed all over the country. In fact, an urban neighbourhood is likely to have more than a dozen of such swanky outlets. The oldest name in the business, however, is a far cry from the modern-day cappuccino-selling shops.

The India Coffee House chain, founded more than 70 years ago, has a presence in all major cities and many small towns. There are close to 400 such outlets, with Kerala notching up the highest number with more than 50. Orderlies with cummerbunds and pointed turbans can be found in many of the Coffee House branches. The coffee menu is usually restricted to hot coffee (black or with milk), cold coffee (without ice-cream), tea, milk and a handful of sherbets and milk shakes. The accompaniments are what contribute to the high footfall, despite the fact that some of the outlets are in need of a makeover. Plates of mutton samosas, biryani, cutlets, omelettes, paranthas, dosas and pakoras fly off the counter as quickly as the coffee served in modest white cups and saucers.

The most legendary India Coffee House branch is the one opposite Presidency College in Kolkata. This is where film-makers, politicians, poets, writers and statesmen spend hours over coffee, making it the hotbed of intellectualism. They say that many a revolution was born, many a script written, many a deal struck and many a love affair blossomed over a cup at the ‘Coffee House on College Street’.

Breakfast in the south of India,usually idlis, upma, idiappam and suchlike, is incomplete without the signature filter coffee, served in stainless tumblers. Be it the legendary MTR (Mavalli Tiffin Room) chain in Bangalore or the popular Murugan’s Idli Shop in Chennai’s T. Nagar, the filter coffee served is a mix of dark roasted coffee beans and chicory. Filter coffee mixes as well as the coffee maker, a set of two tumblers,are good souvenirs from a holiday in the south.

The moment a train enters the south, you will see vendors selling tea are far outnumbered from those with coffee. The coffee available on railway platforms is usually served in a small paper cup. The vendor almost always sprinkles coffee powder on the top, giving you as authentic a taste you can ask for Rs. 10 or even less. In some cases, you will find a vendor selling ‘chaffee’ a mix of coffee and tea.

WHILE ON THE MOVE….
Here’s a pick of good places to go for coffee, conversation and more:

India Coffee House on Shimla’s Mall. Also try the mutton dosa.
Devraj Coffee Corner, the only German bakery in Rishikesh. Have coffee with the brown bread and yak cheese.
Brown Bread Bakery in Varanasi, which is a great place to catch up with fellow travellers.
Matteo, Bangalore’s hottest new cafe.
Auroville Bakery in Pondicherry, which is also much known for its cakes and croissants.
Lila Cafe on Baga beach in Goa, also famous for the pumpernickel bread and apple pie.

COFFEE CARDAMOM KULFI RECIPE
Try this delicious coffee based recipe for an alternative but very popular way to get your coffee fix!

Ingredients:
Servings: 5

8 cups milk
3 tbsp sugar
12 cardamom pods
6 tbsp brewed espresso

Method
Heat the milk in a heavy-bottomed pan. When it reached boiling point, reduce to low heat and stir occasionally for 20 minutes.

Crush the cardamom and add to the milk. Simmer for 60 minutes (or untill the time the milk reduces to two cups). Pour the milk into a bowl, add espresso and sugar, and stir. Leave it to cool down.

Churn the mixture in an ice-cream maker until thick. Put the mixture into five kulfi moulds and refrigerate.

Add slivered almonds and a few strands of saffron before serving.

Spices in Indian food

Mahindra Homestays — Sun, 18 Nov 2012 20:00:52 +0000

Spices in an Indian kitchen may very well be referred to as the heart of Indian cuisine. Each spice has its own distinct taste and flavour. However, when combined in the preparation of a dish they come together to create a unique flavour.

We take a look at the use of spices in Indian food.

Most Popular spices

Turmeric is usually used in powder form and adds a strong yellow colour to the food. Although it is a natural antiseptic and antibacterial agent, it is still recommended to use sparingly, as even a little of it goes a long way!

Cumin Seeds are used in both forms; whole as well as powder. It has a distinct aroma and is used quite extensively.

Black pepper is the fruit of the black pepper plant and is used whole as well as split. Rich in a number of vitamins, it is also a powerful anti-inflammatory agent. Pepper is indigenous to India.

Mustard and Coriander Seeds are both used to garnish dishes and are extremely popular in an Indian kitchen.

Red Chilli is a very important spice and is mainly used in the dry form. When grounded into a fine powder and sautéed in oil, it adds a fiery element to a dish. The degree of hotness depends on which part of India the spice originates. The Kashmiri red chilli is the most popular one that used in Indian cuisine followed by the Andhra red chillies.

Cardamom is a sweet spice having a very distinct aroma and is used in many North Indian as well as South Indian desserts.

Saffron is one of the most expensive spices. It is produced in very few regions of the world, Kashmir in India being one of them. Not only is saffron aromatic and delicious but it also adds a beautiful rich colour to the food.

Nutmeg and Mace are mainly used in desserts. Keeping in mind how strong and potent they are, it is strongly recommended to use them both sparingly!

Cloves are dried up flower buds and are a strong and heady spice. It is mainly used in North Indian dishes such as biryani and curry. They are barely used in South Indian delicacies.

Cinnamon is actually the dried bark of a tree. It is added to oil as its getting heated, in this manner the oil gets flavoured and the food gets cooked in this fragrant oil.

Staying on a spice plantation

Many spice plantations open their doors to guests, giving you the opportunity to explore a working plantation and see and taste the fresh spices. Find out more about plantation tours.

Here are some great choices for enjoying the lush green surrounds of an Indian spice plantation.

Pepper County in Thekkady is a modern and immaculate house with a sense of rural seclusion. The house looks out onto spectacular views across hills and plantations, consisting mainly of pepper and cardamom with many other spices and fruits, such as chillies, cashews, cinnamon and jackfruit. The hosts gladly show the guests around and inform them about the various kinds of plantations.
Ambady Estate in Munnar is of about 75 acres in size and is right behind the smoking house that is still used to dry the cardamom from the plantations. Activities here include learning the traditional Kerala style of cooking.
Glenora Homestays in Wayanad is located amidst a massive 90 acre plantation of coffee and betel nut with a whole variety of spices and fruit trees growing on the property. The hosts have been taking care of the plantations for over 40 years now and will take you on a plantation walk to show you and let you taste numerous fresh spices.

The Marwar festival in Jodhpur

Mahindra Homestays — Fri, 26 Oct 2012 20:00:25 +0000

Fairs and Festivals in Rajasthan are colourful and lively affairs. Normally mythological in nature the celebrations relate to Gods and Goddesses, while others are celebrated to commemorate the brave deeds of medieval heroes. The Marwar Festival, held in memory of the heroes of Rajasthan is one such example.

History of the Marwar Festival
The festival is celebrated in the Hindu month of Ashwin (Sept-Oct) in Jodhpur, the former capital of Marwar Province. It is a festival devoted to the music and dance of Marwar region. The festival was originally known as “Maand” Festival. During these two days the folk artists bring to life the myths, legend and folklore of the area.

Why Jodhpur is the best location for the Festival
Jodhpur celebrates the die-hard courage of the heroes of the land, the Rajputs, who are the sons of royal houses. The massive Meharangarh fort and the impressive Umaid Bhawan Palace which are symbols of might and valour of the Rajputs, make Jodhpur an ideal location for the festival. The humongous fort is an apt place to enjoy the beauty of the beautiful blue city.

What to expect at the Festival
Bringing to life the legendary folklores of the area, the folk artists do complete justice to it. Listening to the folk musicians singing praises of the bygone heroes may not be completely understood by all but the fierce intensity can be strongly felt in these songs whatever language you speak. Being in the audience to the buoyant and spirited performers of the folk dances is an immerse experience. Watching the folk dancers, who accurately balance the earthen pots on their heads and dance to the rhythm of the songs sung by the singers, leaves the spectators in awe.

The typical Kalbeliya dance has made a mark internationally and you can witness it here in its own land with the true Indian spirit.

Bringing alive the competitive spirit of Rajasthan
Other attractions of the festival include horse riding and horse polo. Various other competitions are also organized during the festival. Women participate in henna competition, which involves the art of making intricate designs on palms with henna. Rajasthani men take immense pride in their moustache. A turban-tying and moustache competition for men is one of the highlights of the day.

The concept of valour and courage is woven intricately in almost every historical epic of a country. The harshness of the so called fighters is part of their personality. Their stamina to endure any given situation is remarkable. The Rajputs have set a milestone and created a rich history and celebrating these heroic tales allows participants to recognise the toughness of these fighters and the richness of the past.

Souvenirs to bring back home
A small fete is organized by the state tourism and cultural board wherein a number of craftsmen display their skills, you can buy numerous craft items and souvenirs displayed at the stalls set up here, known as “Haats”.

Dates for the Festival
For 2012 the festival is being held on the 28th and 29th of October.In 2013 the festival will take place on the 17th and 18th October

It is only by witnessing a festival such as the Marwar that you can really appreciate the magnificent historical past of Rajasthan!

Thanks to the photographers who shared their images under Creative Commons licence. All images link back to the original source by way of credit.

Coastal Indian food by state

Mahindra Homestays — Sun, 21 Oct 2012 20:00:42 +0000

Following our post about seafood in India we take a culinary tour of the coastline to look at the different cooking methods and ingredients used in different coastal states.

Goa
Food styles here have been influenced by the Portuguese. The xacuti curry or the caldeina, for instance are Portuguese-influenced. Goans love their fish and seafood and have it in all forms – fried, curried and pickled.

In the monsoon, when fish is scarce, they make the molho – a pickle made of mullet or clams, eaten cold. Once you have tried the range of seafood dishes, you will understand the Goan fascination with fish.

Try the fish xacuti which has a liberal dose of the pungent local vinegar; the fish reacheado, stuffed with the signature fiery red masala, the unassuming but delicious fish curry and rice; a balchao (pickled and spicy curry), and the kalamari (squid) butter garlic fry.

Maharashtra
In Mumbai, the more enterprising fish and seafood lovers head to Sassoon Docks where they joust with local Koli fisherfolk for the new catch being taken off boats that have just come in. It is quite an experience.

Maharashtra has a wide variety of seafood cooking styles. Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra (and parts of Goa). Malvan is a town in the Sindhudurg district on the west coast of Maharashtra. It has its own distinct way of cooking food. Fish dishes dominate Malvani cuisine. For an authetic taste of Malvai homecooked food try the bangda fry (fried mackerel) and kolambi (prawns curry).

Tamil Nadu
Tamil Nadu is famous for Chettinad cuisine with its spicy curries cooked in tamarind and roasted spices. The Chettinad fish fry uses a special masala for marinating tha gives it a special taste.

Tamil Nadu also has the rather unique fish podi (fish powder made from dried fish), used by fishermen. Nanjilnadu in the Kanyakumari district of Tamil Nadu is famous for its fish curry since the region is surrounded by the Indian Ocean, Arabian Sea and Bay of Bengal.

Kerala
Like Goa and Maharashtra, Kerala too is renowned for its fresh seafood, caught daily by fishermen with nets in rickety narrow wooden canoes called vallams. Kerala’s long coastline and strong fishing industry has contributed many fish-based delicacies. The Malabar coast especially has some of the finest seafood dishes available in India.

Along the backwaters of the Alleppey region, a popular fish is the karimeen (pearl spot fish) which is fried lightly. Meen moilee (coconut-based fish curry) with appam (fermented and steamed bowl-shaped rice pancakes) is another popular dish. Choose an Alleppey, Cochin or Kottayam homestay to sample the best seafood. You’ll get the opportunity to join the fishermen in their forays for seafood, and later take part in the cooking process and learn how it’s done. You can also try some night fishing with the fishermen along the banks of Vembanad Lake. You may get lucky and catch an elusive lobster. A cooking class the day after your night fishing experience will round off an enjoyable culinary exploration.

Karnataka
Karnataka has the mildest spice content among the four southern Indian states. Seafood-based gravies called gassi are common with rice in coastal Karnataka. The cuisine of coastal Karnataka has similarities with the food of Kerala.

Andhra Pradesh
Andhra Pradesh is famous for its hot and spicy cuisine which includes both the original Andhra cuisine and Hyderabadi cuisine with the influence of royal recipes from nawabs. Hyderabadi cuisine is very similar to Avadhi or Lucknowi cuisine. Northern parts have cuisine similar to that found in Maharashtra. Chepa pulusu is a fish stew that is typically sour and cooked with tamarind paste. Other common bases are tomatoes or mangoes. with the majority being vegetable or lentil based.

Orissa and West Bengal
In Bengal, try the iconic Chingri Malai Curry (prawns/shrimps in coconut milk) said to be influenced by Malaysian cuisine, or Daab Chingri (prawns/shrimp cooked in the shell of a tender coconut).

Durga Puja Festival

Mahindra Homestays — Fri, 19 Oct 2012 20:00:26 +0000

Durga Puja is the most important festival of Bengalis around the world and is widely celebrated in Assam, Bihar, Jharkhand, Orissa, Tripura and West Bengal,

Ma Durga
Ma Durga (Mother Durga) is the embodiment of shakti, the divine feminine force that governs all cosmic creation. It is believed that Ma Durga was born from the energies of all the Hindu gods, including the supreme trinity of Shiva, Vishnu and Brahma, to vanquish the demon Mahishasura.

She is also seen as the demon-fighting form of Shiva’s wife, Parvati. Durga idols and images depict her as a beautiful woman with a third eye (like her husband Shiva), riding a lion, and wielding ten weapons in her ten hands.

Durga puja lasts about four days and it is believed that this is the period every year when Durga come down to her father’s home, the Himalayas.

Celebration of Durga Puja
All Hindus celebrate this festival in different ways in different parts of India.

The goddess is honoured all over India during the annual Navratri festival (nine day festival), which marks the beginning of autumn. On each day of the festival, nine different forms of shakti or Mother Durga are worshipped.

In West Bengal, Durga Puja takes place on days six through ten of Navratri. On the tenth day, Durga’s victory over evil is celebrated as Vijayadashami in Bengal and Dussehra in North India. Dussehra also celebrates Rama’s vistory over the demon Ravana.

Where to celebrate Durga Puja
Though Durga Puja is celebrated in several cities with fanfare, the best place to witness the festival is in Kolkata, the home of Durga Puja. During the festival, life comes to a standstill and Kolkata is adorned with lights. The atmosphere is electric and resembles a mad carnival with all-night crowds, live music sessions, open-air theatre, literary fairs, poetry readings, and lots of food.

Traffic comes to a standstill and a special task force is deployed to control law and order. Elaborate structures called pandals are constructed all over Kolkata and the idol of the goddess is kept inside these. The pandals are the center of the festivities throughout the puja period.

The West Bengal government gives a fortnight of holidays for the pujas. In the run-up to the pujas, people shop for clothes and jewellery as it is customary to wear a new set on every day. It is also mandatory to give gifts to all family members and friends. It’s also a long night of food tours with people sampling the many different kinds of food at temporary food stalls set up by restaurants and residents.

Witness the preparation
If you visit Kolkata a few weeks before the puja begins, you can witness the beautiful Durga idols taking shape – from a crude clay on hay structure – under the expert hands of artisans at Kumartuli in Kolkata.

There are about 400 workshops in Kumartuli run by artisan families that have been doing this for generations. They create close to 4,000 Durga idols every year. Some are shipped abroad as Durga Puja is held in places with Bengali population all over the world.

A series of rituals are scattered through the making of the idol which invlove an age-old custom of collecting a handful of soil (punya mati) from the nishiddho pallis (forbidden territories) where sex workers live, and adding it to the clay mixture which goes into the making of the Durga idol. An important event is ‘Chokkhu Daan’, when the eyes are painted. This is done last – seven days before Durga Puja starts.

Go pandal hopping
Durga Puja has a strong secular side which is reflected in the themes of the pandals (temporary structures which house the idol). Thousands of people go ‘pandal-hopping’ with their friends and family. Of the 4,000-plus pujas in the city and its suburbs, around 1,000 pandals are theme-based. Over the years, pandals have become elaborate works of art. Traditional rural houses, important Indian monuments, replicas of the White House, Jurassic park, the RMS Titanic, Opera House of Paris and Harry Potter have all been themes.

The art of making Kolkata pujas pandals has found many admirers outside the city. In 2010, one of the pandals was selected by German artist Gregor Schneider to be replicated and exhibited across the globe. The Hermitage Museum of Russia and London’s Tate Gallery have also expressed interest in some of the idols. The structures are amazing and take a lot of time and money to build.

Sounds of a different drummer
Spend some time in a pandal in the evenings when arati (a religious ritual of worship)takes place to the accompaniment of the sound of dhaaks (drums) played by dhaakis (ritual drummers), carrying large leather-strung dhaks with attached feather plumes. The beats start off nice and slow and then build to an increasingly faster rhythm.

Enjoy the feast
Food stalls set up all over the city makes the nights of pandal hopping into a never-ending feast. You can choose from biryani, cutlets, fries, rolls and kebabs, and Chinese, Bengali, Punjabi and South Indian food. Within the pandals also, you get food blessed by the deity – bhog (khichdi) and payas (kheer).

Enjoy sindur khela
On the last day of the puja, before the idol is taken for immersion, the festivities begin with married women placing red sindoor (powder) on the idol of Goddess Durga. This is a ritual called sindur khela. Sindur is the red vermilion paste worn by married women in India and ‘khela’ literally means ‘play’.

Bid goodbye, but the party’s not over yet
In the evening of last day of Durga Puja (known as Dashami), the idols are immersed in nearby water bodies. The most popular immersion point in Kolkata is Babu Ghat on the Hooghly river. An excellent way of witnessing the rather poignant scene is by boat. West Bengal Tourism offers boat tours. while taking the idols for immersion, the crowds shout out : Aaschhe bochhor abaar hobey (we are coming back next year)!

Indian Grand Prix in Delhi

Mahindra Homestays — Thu, 18 Oct 2012 20:00:04 +0000

If you love cars and are a speed addict to boot, then you’d probably want to be in Delhi this October when the Indian Grand Prix 2012 will be held. Spectators can enjoy the event from October 28, when the practice rounds begin on the 5.14-km Buddha International Circuit at Greater Noida.

The Grand Prix season this year started in Australia on March 18th and will end in Brazil on November 25th. The 2012 Indian GP will be the 17th of the 20-leg championship.

This year the Grand Prix is being contested over twenty races – the most races in a season in the sport’s history. The 2012 season has broken several records – six current and former World Drivers’ Champions — Sebastian Vettel, Jenson Button, Lewis Hamilton, Kimi Räikkönen, Fernando Alonso and Michael Schumacher — started the season, breaking the record of five established in 1970.

Here are some facts about the circuit and suggestions for what else to do in Delhi during your stay.

The Buddh International Grand Prix Circuit

The Buddh International Circuit was the venue for the annual Formula One Indian Grand Prix, hosted in 2011.
The 5.14 km track has been designed by world-renowned German architect and racetrack designer, Herman Tilke, who has also designed other world-class race circuits in Malaysia, Bahrain, China, Turkey, the UAE, South Korea and the US.
The circuit is spread over an area of 874 acres.
It is expected to have the second fastest average speed of any circuit on the calendar behind Monza.
It can accommodate about 110,000 spectators.
The pitlane is also one of the longest in F1, at more than 600 metres.
The name ‘Buddh International Circuit’ was chosen as the area where the track is situated is called Gautam Budh Nagar.

Getting to the circuit
Greater Noida is strategically located at a distance of 25 kms from New Delhi to which it is connected by a flyover and a newly developed 6-lane express way. The New Delhi main station is just under an hour’s drive from Greater Noida.

While you are in Delhi

While you are in Delhi, here are a few things you can take in:
Visit the Red Fort, a 17th century fort complex built by the Mughal emperor Shah Jahan. It was designated a UNESCO World Heritage Site in 2007.
Check out the Rashtrapati Bhavan, the residence of the Indian President. It was built by the British, just before they left India.
Pick up trinkets and curios at the pavement shops of Janpath Market.
Check out the Qutab Minar. At 72.5 m, it was supposed to be the tallest skyscraper in the world when built. It took three generations to complete the tower (1193-1368).
Climb the minaret at the Jama Masjid, the largest mosque in India.
Enjoy the succulent kebabs at legendary Karim’s restaurant in Chandni Chowk or try some fiery Kerala cuisine at Gunpower.
Explore the labyrinthine bylanes of Hauz Khas with its eclectic ambience of crumbling monuments and hip boutiques, book stores, art and antique shops and restaurants.
Browse Yodakin, a bookshop that stocks independent publishers.
Pick up a veg-dye t-shirt or laptop sleeve at People Tree.
Visit Agra and the Taj Mahal. It takes less than two hours by India’s fastest train, the Bhopal Shatabdi.

Where to stay
There are a number of great homestay options in Delhi. Banyan Tree Homestay has acquired an enviable reputation amongst discerning travellers and corporate clients with a great swimming pool for relaxing in after a busy day. Casa Homestay gets rave reviews from visitors who love the comfortable and spacious rooms in central Delhi. Darshan Homestay is located in one of the affluent areas of the capital. It’s a well-maintained and safe neighbourhood with a popular local market. View all Delhi homestays.

Martial Arts in India

Mahindra Homestays — Sun, 30 Sep 2012 20:00:13 +0000

India has a long tradition associated with martial arts.. In fact, ancient martial art forms existed to guide communities through warfare. Battles and weaponry could only subsist in the knowledge of classified science and technique of such fighting styles.

Now martial art displays are popular with visitors, with different regions offering different performances and traditions.

Some of the martial art forms from various periods are regions are listed below.

1. Kalaripayatu

The most popular martial art form that India is associated with is the Kerala grown Kalaripayatu. This fighting style is replete with intense training and challenging the body with graceful, yet lethal, kicks and use of weapons.

One of the oldest and richest art forms, the form is said to have been developed by Sage Parasurama about 3000 years ago. While many local Kalari schools are spread across Kerala, you can see a comprehensive performance in Fort Kochi and Cochin.

If you are interested, you can also travel to places like Kottayam and Mahe for an up close performance. In Fort Kochi, catch the performance in Greenix Village.

2. Wrestling or Kushti

The art of wresting was fast replaced by modern day gyms. Largely popular in north India, places like Varanasi and even Delhi had wresting rinks, known as ‘akharas’. Even though the population of these is dwindling, there are some passionate wrestlers who are still striving to popularise the sport. You can see a few small akharas along the banks of the Ganga in Varanasi. In fact Varanasi has 41 akharas in the old city.

3. Silambam

The Tamil Nadu bred form of weapon based martial art Silambam is an interesting one. In this, the performers emulate the movements of animals like that of a snake, tiger or eagle, learning from their nimble and athletic movements. Largely fought with staff fences, Silambam is said to be 5000 years old. Though largely this involves the use of weapons, there is another part of it which is based on unarmed fighting form.

One can see and learn Silambam performance in Pondicherry at the Mohanam School.

4. Gatka

The Sikhs of the country are known for their valour. The strapping young men of Punjab took to Gatka from the early 1800s. Gatka literally means stick in Punjabi and the use of swords, sticks, kirpans and kataars are still seen in this fighting style. The martial art form requires high agility and has a high aggressive tone to it. Though Gatka is not practiced regularly, you can see it in fairs and festivals in rural Punjab. The Harvest festival, Baisakhi, in April is a good time to catch a display.

5. Thang Ta

Developed in the North eastern state of Manipur, Thang Ta is the deadly martial art form which is also known as Huyen Lallong. The weapon based art form was developed by Meitei and dates back to 17th century. It was first used to fight the European colonists in Manipur and bears resemblance to Myanmar’s banshay. To see one of the performances, visit local festivals where the art form is showcased.

Related articles and links
Best places to see traditional Indian dance

If you would like to include a visit to some Indian martial arts performances on your next trip get in touch and we can help you plan a fantastic itinerary.

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A Taste of India: Cuisine of East India

Mahindra Homestays — Thu, 27 Sep 2012 20:00:45 +0000

We look at the best cuisine of east India and the delicious dishes you should sample in Bihar, Orissa, West Bengal and Sikkim.

Three common threads connect the cuisine of the eastern states of Bengal, Bihar and Orissa. The first is the use of opium, or rather poppy seeds. The seeds are considered highly nutritious, and the paste of white poppy seeds is added for thickness, texture and a unique flavour.

Bengal makes the alu posto made with potatoes and gourd. A paste of posto made with ground seeds seasoned with mustard oil, green chili and salt is also had with hot steamed rice. Orissa has jahni alu posta (a potato and gourd dish), and Bihar loves postaa-dana kaa halwa, a sweet pudding made of poppy seeds.

The second common thread is the use of the strong and pungent mustard oil as a cooking medium.

The third is the use of paanch phoron (literally ‘five seeds’ – aniseed, mustard seed, fenugreek, carrom, and nigella seeds). Beyond this, the cuisine of Orissa and Bengal overlap quite a bit with both states laying claim to inventing several famous foods (like the rosogolla, a famous sweet made of cheese).

Bihar
The cuisine of Bihar is a mixture of North and Eastern Indian cuisine. Chickpea flour is used in a variety of ways including the popular litti (baked and stuffed bread made of roasted chickpea flour, pictured below) served with chokha (potato, tomato and brinjal mash), sattu parathas stuffed with chickpea flour and the sattu drink, used in summers to cool down and get quick energy. The sattu along with Bihari kebabs are two signature dishes of Bihar that are popular outside the state as well.

Orissa
Orissa, though famous for its food, often gets overshadowed by Bengal. It is believed that most of Bengal’s famous cooks came from Orissa, and quite a few Bengali dishes are derivatives of Oriya cuisine. Dalma is a unique and famous dish prepared in Orissa with vegetables and dal. All meals have a khatta – a sweet and sour dish. The famous khattas are dahi baingan, tomatoes khatta and amba khatta. During scorching summers, the cooling pakhal (pictured below), made of rice, water, and yogurt fermented overnight, prevents heat strokes.

Bengal
Bengal loves fish and no meal is complete without ‘maachher jhol and bhaat’ (fish curry and rice). If you have a sweet tooth, you will be spoilt for choice here as Bengalis are famous for their sweet concoctions (pictured below) – fried, steamed and baked.

Try the mishti doi (sweet curd), rosogolla and sandesh (both made from cottage cheese).

The city of Kolkata has its own special cuisine, different from the rest of Bengal. It is influenced by the passage of conquerors and immigrants the city has witnessed over centuries. Street food like kathi kebabs and rolls are influenced by the Mughals. The footprint of the Brits can be seen in the varieties of cutlets including the kabiraji cutlet, the Jews gave alu makallah, the khaw suey came from the Burmese, and the Chinese contributed chowmein and noodles. A signature dish of Kolkata, the Chingri Malai Curry, has Malaysian roots.

Sikkim
Further up from Bengal, towards the Himalayas is the state of Sikkim, which has its own distinctive culinary style influenced by neighbouring Tibet, Bhutan and Nepal. A popular food is the momo (pictured below) – a dumpling stuffed with chicken, pork, beef or vegetables.

Sikkimese people love noodle-based soups with or without meat to keep the chill out. Thukpa, thanthu, gyathuk, and fakthu are one-pot soup meals.

Sha-phaleys are fried patties filled with minced meat had as a snack. Chhurpi is a local cheese made from cow or yak’s milk, commonly used by mountaineers who chew it to maintain salivation.

Sikkimese use a lot of fermented foods – like kinema, a fermented soybean with a high protein content, and the sel roti made with fermented rice. Gundruk soup (prepared using leaves of mustard, radish and cauliflower) is a great option for vegetarians. So is Sinki made from roots of the radish.

Rice isn’t the only grain, Sikkim uses a wide variety – finger millet, wheat, buckwheat and barley. When the Himalayan chill gets to you, try the local drink chhang, a millet beer served in bamboo tankards, sure to warm you up.

No matter where you travel you’ll find the cuisine of east India offers plenty of variety to get the mouth watering and taste buds tingling!

Ganesh Chaturthi Festival

Mahindra Homestays — Tue, 18 Sep 2012 20:00:53 +0000

Elephant head. Rotund belly. A lotus seat. Gentle, smiling eyes and the humble mouse as vehicle. Put the five things together and you get the image of India’s most beloved deity Sri Ganesha. The Ganesh Chaturthi Festival (also known as Ganesh Utsav) is a lively festival that celebrates his birthday.

When Ganesh Chaturthi Festival takes place
Ganesha is widely worshipped as the god of wisdom and prosperity and the Hindu festival normally takes place between 19 August and 15 September.

The celebrations last for 11 days culmulating with the biggest spectacle on the final day, Ananta Chaturdasi. This year, 2012, Ganesh Chaturthi is on September 19 with Ananta Chaturdasi falling on September 29. Next year, 2013, Ganesh Chaturthi is on September 9 with Ananta Chaturdasi falling on September 19.

About Ganesha
Also known as Siddhivinayak and Ganpati, he is one Hindu god that has followers across religions. Simply because he is considered the giver of success, no venture, whether in business, education or arts, commences without the worship of Ganesha.

Hindu mythology says the Elephant God is the son of Shiva and Parvati, and the story behind how he got the head of the giant beast is quite interesting. It is said that Shiva had severed the head of his son in a fit of rage, following which a grief-stricken Parvati pleaded with her husband to bring Ganesha back to life. Shiva’s troops went out in search of a ‘head’, as per instructions, and came back with that of an elephant. Thus the head of the elephant was fused with the body of a human, leading to the rebirth of Ganesha.

Ganesh Chaturthi Festival
It is the birth anniversary of Ganesha that leads to one of the most colourful celebrations in India.

Ganesh Chaturthi is perhaps the one festival that breaks down all social barriers. From popular Bollywood stars to the humble street food vendor, everyone comes out to join the celebrations. Every posh bungalow, every street corner, every park, every housing society has its own Ganesha idol, with a procession of worshippers singing paeans to the deity.

The Ganesha idol, from as little at 2 inches to a gigantic 25 feet in height, is made of clay and touched up in bright colours. The artisans work day and night for months on end, to ensure that every home gets its own idol for the festival. During the festival, the idol is either placed on raised platforms at home or put up in elaborate tents or pandals for the public to see.

Cries of ‘Ganpati Bappa Morya’ rent the air as thousands join colourful processions on the day of the immersion. The idols are paraded through crowded streets before being immersed in a river or sea, symbolising the return of the deity to his abode in Kailasha. The singing and the dancing on the streets continue into the early hours of the morning as worshippers enjoy the last day of the festival to the fullest.

Where to see the biggest celebrations
The grandest and the most elaborate celebrations can be seen in the state of Maharashtra.

Mumbai and Pune, both in Maharashtra, have the biggest Ganesh Chaturthi celebrations. The neighbouring state of Goa, too, is also much known for its Ganpati fervour. The opulent Siddhivinayak Temple in Mumbai’s Prabhadevi area sees a steady flow of devotees through the year. Therefore, no prizes for guessing that the temple is one of the best places to catch a glimpse of the festival. Lalbaug, in central Mumbai, is the other must-visit place for this festival.

Festival food
Whether you step out or not to join the crowds, you can still get a taste of Ganesh Chaturthi. All you need to do is to request a plate of modaks, the typical Ganesh Chaturthi snack. A flour dumpling stuffed with coconut, jaggery and dry fruits, no Ganesh Chaturthi celebration is complete without the modak.

Seafood in India

Mahindra Homestays — Mon, 10 Sep 2012 20:00:22 +0000

India has a vast coastline and the population living along it is dependent on the abundant marine life as a source of income as well as food.

Since the fishermen community depends on marine life for food, staples such as fish curry and rice can be found in most coastal regions.

Coastal culinary styles
The type of seafood and style of cooking varies from state to state and coast to coast.

The states on the western coast of India have their unique culinary style. The flavours are often fiery – whether it is Malvani or Malabari, Mangalorean or Goan.

On the west coast, coconut and chillies are used in most dishes alongside a souring agent like vinegar or the delicious kokum (mangosteen). Other alternative souring agents are bimbli (a kind of sour fruit) and young, green mangoes.

Goa’s fish curry and rice mostly uses the plump bangda (a species of mackerel) and the curry is thick and coconut-based with kokum.

By contrast seafood dishes on the east coast hardly ever use coconut and the souring agent is commonly tamarind or tomato.

On the east coast in West Bengal, the curry will be thinner with turmeric, tomato and potatoes. The Nellore fish curry from Andhra Pradesh packs a punch and uses both tamarind and tomatoes.

When to enjoy seafood in India
All year through, one can enjoy India’s seafood dishes. Except in the monsoon. During the rainy season (June to mid-September), fishermen take a break and hang up their nets. This is partly because the sea is rough at the time, and storms are frequent. Also, in most places, monsoon is considered to be the breeding time for fish. Since seafood is scarce, people preserve fish by salting and drying or pickling them. In places like Goa, local restaurants buy fish in advance, sun-dry them, and store in airtight tins with a few mango leaves to preserve them.

Buying fresh seafood
In the eastern states of Orissa and West Bengal, it is customary for men to go early morning with a small thaila (bag) to the fish market to haggle and buy the best catch of the day. In some places along the coast, it is common to see people gather on the beach, waiting for the fishermen to bring in the day’s catch in their boats, and then bargain like crazy to get the best wholesale prices before the catch hits the markets.

In some areas like Kerala and Goa, the seafood or fish is brought right to your doorsteps in a basket by a fishmonger on a cycle.

In most places, tourists can try their hand at fishing, picking up tips from local fishermen or alternatively you can also buy fresh catch from the fish market or the beach and have them cooked at shacks or restaurants on the beach.

In many homestays your host will be able to give you a cooking demonstration and teach you how to cook your seafood catch in the local style. When you are back home, you will know how to recreate the dish and share some coastal Indian flavour with friends and family.

Fish curry recipe
A staple found along every stretch of coastline in India, fish curry is a delicious way to serve up some fresh seafood. Try this authentic tangy Goan fish curry recipe for yourself.

Goan Fish Curry (serves 3)
Ingredients:

1 medium size firm, white fish (like pomfret or kingfish)
1/2 medium size onion, chopped fine
1/2 tsp tamarind paste
1/4 tsp turmeric
Spice paste (4 dry red chillies; 4 cloves garlic; 4 peppercorns; 1/2 tsp coriander seeds; 1 cup grated coconut)
Salt

Method:

Firstly create the spice paste by grinding finely with a little water all the spice paste ingredients together.
Pat dry the fish with a kitchen towel. Apply salt and turmeric and keep aside.
Heat oil, put in chopped onion, stir.
Add ground paste and a cup of water.
Bring to a boil on low heat.
Add tamarind paste and season with salt.
Finally add fish slices, bring to a second boil then simmer for a few minutes.
Serve hot with rice.

Homestays offer fantastic home cooked cuisine for guests and hosts are happy to share recipes and even show you some of the cooking techniques.