See one, do one, teach one.

Having long toyed with the idea of hosting cooking events at home, I managed a successful second event with some lovely friends. The idea behind the meal being I share my tips on simple, yet delicious home cooked Indian food, the kind I grew up with and later experimented with using fresh, local ingredients. Flavoursome, quick and not at all pretentious. Restaurant standard quality can be easily achieved by using some tweaks, but the question is, would you eat restaurant quality food every day? 

While I did a lot of the prep in advance (especially the dough for the naan) all my guests pitched in with the actual cooking on the day, and we all shared our "cooked from scratch" feast when the cooking was done. 

This meal took under 2 hours to put together. Much of the cooking was done in parallel (e.g. the naans were prepped while the chicken was on the hob)

Top tips (some of which surprised my guests):

-Making your own spice blend is easy and quick, and tastes better than the shop bought stuff. The most basic is dry roasting a tablespoon each of cumin and coriander seeds and pounding in a mortar/pestle or using  a coffee grinder.

-Use technology when possible

• I use a stand mixer to knead my doughs
• I use a chopper/blender to mince fresh ginger/garlic, coarsely chop onions
• Instant pot to cook daals and brown rice (basmati goes mushy, and I prefer cooking on the hob)
• The oven and air fryer can also be put their charming uses when cooking Indian dishes, but more about that another time

-If you haven't got fresh, use tinned or frozen (eg chopped tomatoes in can, cubes of frozen ginger, tinned chickpeas/lentils

-Chillies are highly overrated, and Indian food can taste divine even without setting your mouth on fire. Several options include fresh chillies (I do not de-seed, just use smaller quantity if you want less heat), dried crushed chillies, Kashmiri chilli powder (available in Indian shops, with a paprika like flavour and intense red colour)

-My simple garam masala blend consists of equal portions of cassia bark (or cinnamon sticks), whole green cardamom pods, whole cloves. Just these three ingredients, into the coffee grinder, and store in little airtight containers for use whenever needed. I always add the garam masala after the cooking is all done (because it does not need cooking through, and adds a delightful aroma)

-A lot of North Indian cooking uses pressed mustard oil, which is not available for human consumption in the UK. Rapeseed oil, or extra virgin olive oil replicates the smoky, peppery flavour very well.

Now on to the menu and recipes. Our meal included:

1. Salmon tandoori
2. Wholemeal naan
3. Chicken masala
4. Fragrant basmati rice on the hob 
5. Chickpeas with roasted cauliflower and butternut squash

Salmon tandoori

I once wrote down the recipe for a tandoori chicken while watching chef Harpal Singh Sodhi on a TV show. I must admit I  have never used the spice blend with chicken, because it works so beautifully with meaty chunks of salmon fillets. I get the best side of salmon from my wandering fishmonger.

https://harpalssokhi.com/recipe/tandoori-chicken-in-oven/

I use all the marinade ingredients together to marinate my salmon fillets (from half a side of salmon) just once, and leave aside for about 30 minutes. You can skip the chaat masala. But do not skip the carrom seeds (ajwain) which is a well kept secret of Indian cooking. A little pinch adds a delicious aroma and slightly peppery sour flavour when used in this marinade and several other dishes.

Next grill on medium-high heat for about 4 minutes, turn and grill for another 4 minutes. It should look crisp and slightly charred on the outside.

Serve with sliced onions and lemon wedges. 

Wholemeal naan

We made mini naans instead of standard sized ones, these are light, convenient and easy to grab and dip. I have used the Women's Institute bread book for years and adapted their recipe to incorporate wholemeal flour. And no, you don't need a tandoor to churn out these beauties. Best made towards the latter half of your cooking, so they are fluffy and warm for your meal.

Ingredients 

• Strong white bread flour and strong wholemeal bread flour 1:1 to make up 450g
• 2 tsp sugar
• 1 tsp salt
• 1.5 tsp fast action dried yeast
• 1.5 tsp nigella seeds
• 1 tsp baking powder
• 30g butter melted and cooled (plus extra for brushing on later)
• 180 ml warm milk
• 150 ml yoghurt (I use Greek)

Mix everything by hand to make a soft dough first, then mix in stand mixer using the knead attachments for about 10 minutes (or knead by hand for same duration). Leave to prove till double in size. I leave in the fridge overnight, or when in a hurry a couple of hours in the instant pot (yoghurt setting) will do the job. Preheat your oven to 200 degrees fan and grease two baking sheets. Next break into balls to the size of naan you desire (we made 12), flatten with your palms on a floured surface, and stretch to make oval shaped naans. Before stretching you can add extra flavours like crushed garlic, chopped coriander if you like. Bake for 10 minutes, till they rise and are golden brown. Remove from oven and brush with melted butter before serving. 

Chicken masala

This is the easiest thing to throw together even on a mid week night, and I can guarantee tastes better than any "curry" you would have made, using jars of readymade curry mix. (Or eaten in a restaurant, may I dare to add)

Ingredients

• Chicken thighs (boneless and skinless) 1 kg (when cooking for the family, I use bone on thighs, so much more flavour)
• 2 tbsp extra virgin olive oil (see top tips above)
• 1 medium red onion chopped
• 1/2 teaspoon whole cumin seeds
• 1 tablespoon minced singer
• 1 tablespoon minced garlic 
• 1/2 tsp chopped fresh chillies (if using)
• 2 peppers (red/yellow) chopped into big chunks
• 1/2 can chopped tomatoes
• 1 tbsp ground cumin and coriander blend (see top tips above)
• Pinch of ground turmeric 
• Salt to taste
• 1/2 tsp garam masala powder (see top tips again)
• Handful of chopped fresh green coriander

Heat the oil in a wide, heavy bottomed pan till smoking hot. Add the cumin seeds to splutter, then add the minced ginger and garlic and give a quick stir. Next add your chopped onions followed by peppers, and fry gently on high heat for about 2 minutes. Stir in your cumin and coriander powder, turmeric, then add the chicken and mix everything well. Add salt. Reduce heat to medium, cover and cook for about 20-25 minutes. Add chopped tomatoes half way through. Stir intermittently so it doesn't stick to the pan, and be amazed by the amount of juices the chicken releases while cooking. Once cooked through, turn off the heat,  stir in the garam masala, sprinkle with fresh coriander and you're ready to dig in! 

Quick aromatic basmati rice

Always pre-soak your rice for at least half an hour before cooking. The trick to getting your rice right is to measure the volume in a jug, and use just under twice the volume of just boiled water to cook it. You can make this with whole grain/brown rice using the same recipe but no pre soaking, and cooking the rice in a pressure cooker (instant pot or similar), with equal volume of water, 15 minutes on high, then slow release.

Ingredients

• 200g basmati rice, soaked as above. Measure volume in jug before soaking.
• Boiled water 
• Tablespoon of ghee or unsalted butter (or oil)
• 1/2 tsp cumin seeds
• 1/2 inch stick of cassia bark/cinnamon
• 1 star anise 
• Cup of frozen peas
• Pinch of salt if desired

Heat the ghee in a pan, then add the cumin seeds to splutter. Drain all water from the soaked rice, add to pan and stir to coat the rice with ghee. Add the cinnamon, star anise, peas, and the hot water, salt and mix. Cover with a lid and bring to a boil, immediately turn down heat to low so it doesn’t boil over. Leave covered for exactly 10 minutes, then turn off the heat.Fluff the rice with a fork and keep covered until serving.

Chickpeas with roasted cauliflower and butternut squash

Roasting the cauliflower and squash to add to this dish, elevates it to a whole new level. Although could even stir fry on the hob if you like. I used a sprinkling of another favourite North Indian spice mix, “panchphoran”, which contains a blend of five spices: fennel, fenugreek, cumin, nigella and mustard seeds. 

Ingredients 

For the roast veg:

• One medium cauliflower separated into florets
• One small squash peeled and chopped into large chunks
• A pinch of cumin powder 
• One tbsp olive oil 
• 1/2 tsp panchphoran

To put together 

• One tbsp olive oil 
• 1/2 tsp panchphoran
• One medium onion chopped 
• One tbsp minced garlic 
• One tbsp minced ginger 
• One tbsp cumin and coriander blend 
• 1/2 tsp garam masala blend 
• Pinch of ground turmeric 
• Half can chopped tomatoes 
• One can of chickpeas (or use whole chickpeas soaked overnight then cooked in pressure cooker for 15 minutes)
• 1/2 tsp chopped fresh chillies (optional)
• Salt to taste 
• Handful of chopped fresh coriander 

Preheat oven to 180 degrees. In a large roasting tin, spread the vegetables, drizzle olive ou, sprinkle cumin and panchphoran and toss well. Roast in the oven for 30 minutes, stirring once. You can prep these ahead and keep in fridge till ready to cook.

Heat oil in pan. Add panchphoran to splutter. Add minced garlic and ginger, followed by the chopped onions and fry for 2-3 minutes. Add the chopped tomatoes, cumin coriander blend, pinch of salt, turmeric and fry gently over medium heat till the sauce is thick and fragrant, browning slightly and releasing oil on the sides of the pan. Drain chickpeas and stir in to pan. Then stir in the roasted vegetables and add salt to taste. Add a sprinkle of water and cover and cook for just a few more minutes till everything is well combined. Turnoff the heat, add the garam masala and sprinkle with the chopped coriander. 

Play with the flavours and textures, adapt and make these recipes your own. These can be made mild or fiery to suit your palate, and can easily be made kid friendly for the fussiest of eaters. 

https://www.instagram.com/p/C6TVRiVISJyS60dQEqSxXnBt-e9kQX-O0tynl80/?igsh=OWsyNWo5YmR4aG9s

The Mill on the Hill

Most of us were desperate for an outlet (or outlets) as soon as we were struck by lockdown 1.0 back in the spring of 2020. Making bread like maniacs, emptying the shelves of flour and yeast, discovering walks in the local woods which we never knew existed, dusting off our ordnance survey maps, desperately erecting raised vegetable beds in our backyards. All partly in an attempt to live up to this whole other expectation that the moment was demanding from us. As if we healthcare professionals (and key workers and essential service providers and parents and teachers and carers and a million others) were not already doing enough!

Memes, media posts, virtual forums springing up to the point of exasperation. 

A pressure valve needing release. Exercise lovers (and for that matter haters) did not need much persuading. So, I somewhat grudgingly swapped my old trainers for a new pair and began to diligently clock my miles on Strava. Well, that was the easy part, the phone did it for me.

Back when the weather was still unforgiving, I started with some early morning walk-runs and soon became one of a host of familiar faces, the friendly dog walker, the rude (I assumed) man who has never smiled once in the eight years that our trails have crossed, and the alarming dodgers who would rather hop out of my way straight into oncoming traffic!

And when I started to get my momentum back, I rediscovered my favourite stretch. 

And with it my 'Mill on the Hill'.

And the new symbolism it began to form.

And the way it started to inspire my thinking.

Because the Mill on the Hill was not the halfway point of the stretch. Nor was it at the finish line. It was an awkward 'somewhere at the start, somewhere in between'. But in the morning sunlight it was always beautiful. By the time I got to it, I was already breathing heavily and wanting to stop.Yet strangely still looking forward to it. 

Much like life was, work was, and the state of the pandemic was, so was my beautiful Mill on the Hill when I took these pictures in September.

And as I ran I reflected...'We have continuously  worked so hard, stretching ourselves to our limits. But surely there is more to come yet?’ And... 'Is this really the peak of the pandemic, is this the 'mill on the hill'?' At times... ‘Once I get over this, it is all downhill', only to remind myself... 'This hill still isn't the halfway point, there's much more pushing ahead to do' 

Once close to the Mill on the Hill, I had a definite sense of fulfilment, and achievement, and also that genuine feeling of not being sure I could carry on, except that I still needed to. Because who quits in the middle of a trail, in the middle of a challenge, in the middle of pandemic?

There I was, having  to live up to expectations again, feeling the pressure. Feeling challenged by my own limitations and also accepting that it was okay to feel exhausted, to feel defeated at times. 

And I too, joined runners' communities, and online forums, doctor mums, charity runs. What an inspiration most have been! Never judging, always cheering on. Individual and collective tales of illnesses, challenges and adversities far far greater than I can ever imagine, or ever find myself capable of withstanding.

We ran through it all.

We all had our mills on the hills, sometimes just hills no mills, sometimes massive mountains.

And there is always a downhill. A long run still ahead.  And something else to look forward to. Perhaps a nice surprise after the corner.

Like the beautiful 'church around the bend'. And with it, a better summer this time.

Same storm, different boats.

Strange things happened when the first lockdown arrived. People suddenly wanted to connect, virtual strangers were reaching out.  I was feeling utterly crap (with a hacking cough, in March 2020, that’s right) and stressed with changing ways of working, the looming membership exams. But mostly with the incredible workload in general practice. Overwhelmed by the superlative expressions of gratitude on the one hand, all the 'clapping for carers', the flowers in the surgery, and incredulous the next moment by the amount of toxicity and vitriol directed in the path of my profession by the public, the media and sadly also by other medical colleagues. 

And then...my classmates from medical school set up a virtual group, I mean, really?! These were a group of people some of whom  I had not spoken to for nearly twenty years.  So what was the urgency now? We all had different lives, different careers all over the world, having off-shooted from St. John's Medical College in Bangalore, India. 

It took some coaxing, and I  did eventually give in, and what a community we formed! 

Initially we all shared the palpable sense of doom ripping through medics across continents, then there was hope, then anger at the slowness of government responses, people not respecting rules, anger at conspiracy theorists, then doom again, but underlying it all a sense of camaraderie, of sharing our roots and core values. Of course we have changed significantly from our hot-headed, university days, but like one member says 'Nobody's ever going to blame us with mediocrity'

We shared recipes, gossip, information, family photos, jokes. We met up on zoom. We discovered one of us is an accomplished yoga teacher. Batchmates contributed generously to my charity when I undertook a marathon month challenge. We discussed hobbies, kids, professional challenges and accomplishment . Some of our sisters (yes they are both Catholic nuns and friends/batchmates) took ill with Covid, we sent prayer, best wishes and cheered when they recovered. And we shared recipes. (Oh did I say that already?)

I tried the  American 'hot-milk cake' which I must admit was an absolute disaster (I prefer the old style, accurate measures baking, thank you). I successfully fed my family a combination of oats and quinoa in the form of dosas (they never found out)! And last weekend I used another batchmate's fenugreek fish curry. He (or I think his lovely missus) made it in an earthen pot and used sea bream, I used my favourite pomfret. Deeelish! 

So here goes:

Kerala Style Fenugreek Fish Curry

Ingredients

Fish- 1 kg (sea bream/pomfret or other white fish: filleted)

Fenugreek seeds  1/2 tsp

Curry leave 1-2 tbsp

Onions 3-4 medium (1 large) finely chopped

Green chillies 1-2

Ginger 1 inch, chopped

Garlic 5-6 cloves, minced

Tomatoes 2 medium, chopped

Tamarind (1 tbsp of concentrate) or Kodampuli (a fascinating Kerala spice which adds tanginess to any curry-3)

Ground turmeric 1/2 tsp

Chilli powder 1 tsp (ooh less, I'd say)

Paprika powder (or light Kashmiri chilli powder) 1 tsp

Coconut milk 1 cup (I used coconut milk powder and reconstituted with hot water)

Oil (coconut or other cooking oil) 2 tbsp

Salt to taste

Tempering

Mustard seeds 1/2 tsp

Red chilli flakes 1/2 tsp

Oil 1 tbsp

Curry leaves 1 tbsp

2-3 shallots peeled

Method

Heat the oil in a wide based pan and add the fenugreek seeds, brown gently, Add curry leaves. 

Add the chopped onions, green chillies and ginger and garlic. Fry till golden brown.

Add tomatoes, cover and allow to soften on medium heat.

Add the turmeric powder, chili powder and paprika powder.

Add coconut milk and bring to a gentle boil. Add some water if you prefer a thinner sauce.

Carefully add the fish fillets ensuring the sauce covers them completely. Add salt to taste. 

When everything to comes to a boil again, the fish should be done. Do not stir too much and avoid overcooking the fish,

Tempering

Heat the oil in a small pan, and add mustard seeds. Let them splutter. Add curry leaves, red chilli flakes and shallots. Drop this mixture into the cooked fish curry: do not mix. 

Rest for a while (both the curry and you). Serve with rice, tapioca or Akki Roti (rice flour rotis). Patience goes a long way.

Enjoy the aroma, and with each mouthful feel the stress of your week melt away.

 

My wellness corner, my kitchen!

I am fed up of lockdown as are most of my colleagues and friends.

I need to keep busy, to keep creative. 

Mindfulness and Mindful cooking are my buzzwords.

I'm a doctor mum  and a foodie medic, but I am by no means an expert, in nutrition, dietetics or how to make your food taste good! A little patience goes a long way.

This my wellness corner, my escape, after a busy surgery when all that matters is a bit of chopping, some saute'ing, a sauce bubbling away gently, the aromas filling the kitchen. There are hundreds, nay, thousands of online food communities springing up everyday. We share our stories, our inspiration, our recipes, and I love sharing with my medical community which has its own richness of culture and inspiration. 

As often what I cook is created on the spot, I thought I would write down the steps of my recipes here to share..

I acquired an Instant Pot for Christmas and love experimenting with it. 

So here is a recipe for 'shell-on prawns', juicy, spicy and a ten minute job. (Well you do need to prep)

Ingredients:

1 tsp yellow mustard

2 tsp poppy seeds

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp panchphoran (mix of five spices, find this in your nearest Indian shop). If you cannot, just use 1/2 tsp each of fennel seeds and fenugreek

Dry roast the above till dark brown and aromatic then crush to a powder using a mortar and pestle (I used this step to save time, as a spice paste would need to be gently fried in hot oil for much longer)

500 g raw shell-on prawns (defrost thoroughly if using frozen)

2 tbsp cooking oil

1 medium onion chopped

1-2 green chillies chopped

1/2 inch ginger crushed

2 cloves garlic minced

1 large tomato chopped

1 tbsp tomato puree

1/2 tsp turmeric

1 cup coconut milk (I used powdered coconut milk and reconstituted with hot water)

Salt to taste

Method:

Turn on Instant Pot to saute mode, add the oil and when hot gently fry the chopped onions, followed by chillies, ginger and garlic. Add the powdered spices and stir in. Add tomato puree and chopped tomatoes and fry in saute mode (you may need to turn off and back on again to ensure no burning). Add the turmeric and salt and stir. 

Turn off saute mode, add prawns, add half a cup of water to loosen everything (perhaps a little less), then add the coconut milk, combine everything, secure lid and pressure cook on high for 8 minutes. (6 minutes may be sufficient if using smaller or peeled prawns). When timer beeps, quick-release (QR) the pressure. Enjoy with rice of your choice.

Off the Beaten Track

The most memorable holidays are certainly ones which are filled with spontaneous moments and out-of-the-way things to do. Without wasting space describing things I'd rather not do, although I have done them all, and watched hundreds of starry eyed holiday makers and tourists do, such as wait in long queues at entrances to castles, theme parks, and the most obvious attractions...the best ways I have spent my breaks are definitely some of these... 

While living in the beautiful village of Prestbury in Cheltenham, Gloucestershire, discovering that we were right in the middle of an Area of Outstanding Natural Beauty came handy. After agonising for weeks about the expense of a Scottish holiday, we finally decided to just walk the Cotswold way. http://www.nationaltrail.co.uk/cotswold/ 

Cheltenham is roughly in the centre of this 100 mile trail, so that was accommodation sorted. And when walking a trail, there is no added hassle of booking flights/railway journeys. Getting from point A to B was all about figuring out local bus times and fares, and even using the heritage railway.

On the very first stretch of the walk from Chipping Campden to Broadway, we spotted a beautiful cottage once owned by the author Graham Greene, pointed out by very friendly locals. Next we stumbled across a picture perfect Bourton-on-the-Water, a tiny village which is the stuff of dreams. 

It has been two years already and the Husband still gushes about how pretty it was, he seems to have completely forgotten the 25£ we had to dish out as a parking fine while there. Of course when keeping off the beaten track, one has to make allowances for the British weather, and other small hiccups. But overall, every muddy track, every dandelion covered meadow, was worth the effort.

We did go to Scotland eventually. And we did visit all the great Scottish castles and monuments and  Loch Lomond. But just going a little bit out of the way took us to the tiny village of Luss, on the opposite shore of the lake, with beautiful stone cottages and neat rose gardens. 

We did not let the rain spoil our ramble across Dunblane (where Andy Murray hails from), and stepping off the train at the Bridge of Allan brought us to our favourite discovery yet: the Bridge of Allan Brewery, with its cosy, rustic interiors, wooden casks, a log fire, a musty smell, with a feel of Christmas even in spring. 

The brews did not disappoint, with exotic flavours like mango and espresso, even a beer hater like me became a convert that afternoon.

Our latest weekend away has brought us to the coast of Norfolk, with lovely winding country roads, lined with an array of wild summer flowers. The beach at Hunstanton has been the usual touristy fare, with family entertainment and bingo centres.

But of course, we have headed away from it all and rambled on the Norfolk Coast Path (Peddars Way) walking a little under 10 km yesterday on a footpath offering magnificent views of both the coast and the countryside bursting with flowers. http://www.nationaltrail.co.uk/peddarsway/text.asp?PageId=2

Although we originally intended to walk up to the RSPB reserve at Titchwell, we stopped before that at Thornham and were amazed at the pretty little surprises tucked away in the British countryside. The village had the loveliest red and white brick/sandstone cottages, and the Orange Tree has definitely been the best pub we have visited so far. We literally witnesses a theatrical unfolding of Agatha Christie's St Mary Mead as local residents thronged outside the watering hole, flushed from the afternoon sun, greeting each other lustily, everyone knowing everyone, except for the Asian couple who would most certainly be the topic of the dinner conversation that evening. What better way to end an exhausting walk than to sip a cool cocktail and dig into the freshest seafood available locally.

We drove to the RSPB Titchwell this morning instead, and the guided tour led by a local volunteer was the most satisfying experience I can ever describe. The moment we stepped into the wooded reserve, alive with a thousand sounds promised this would be paradise for me. And the feeling lasted all the way through the marshes, reeds, masses of sea lavender, right up to the most pristine beach so far. It deserves a mention as it had miles of soft sand stretching in all directions, and not a soul but for a ship in the distance and a couple of devoted birdwatchers.The reward was the sighting of a total of 46 species, including cousins of warblers, swallows, swifts, moorhens and egrets that I have known in India. 

I must mention the Wells-next-the-Sea has proved a disappointment, no matter how much we looked this much talked about seaside resort had little to offer in terms of  a decent eat out. One would think a fishing village would serve some good local fare! And it was not half as eye worthy as we had imagined it to be, but that is what you get for expecting too much. The nicest things certainly come along when you are not looking for them. 

All in all, the sun has shone gloriously this weekend and the heady mix of sea air, and warm summery fragrances (along with the inevitable tan) is bound to stay with us for us a while.

Curry? Not for me, thanks.

Hang on. I never said I don't like Indian food. It's 'Curry' I can't stand. Let me start with standard definitions of curry:

1. a generic description used throughout European culture to describe a general variety of side dishes, best known in South Asian cuisines, especially Indian cuisine. The word curry is an anglicised version of the Tamil word kari which is usually understood to mean "gravy" or "sauce" rather than "spices (Wikipedia)

2. a pungent dish of vegetables, onions,meat or fish, etc., flavored with various spices or currypowder, and often eaten with rice(dictionary.com)

3. a dish of meat, vegetables or fish cooked in a hot, spicy sauce of Indian origin (Oxford English Dictionary)

Straightforward? You'd think!!

In my new world, I have learnt during the last two years to steer clear of anything associated with a curry. That is because, curry is used as a generic term to describe anything remotely Asian. Served in whatever way. And usually (as most friends will agree) quite morbidly inedible. Having heard previously that Indian cuisine is quite popular in the UK, I was looking forward to sampling a wide variety of fare once I got here. Especially while living in London. To my dismay, there couldn't be anything further from the truth! Here are some facts (based on experiences of friends and myself, and occasionally hearsay, and certainly not on sound research methodology) when it comes to 'curry' in England:

1. There is at least one Indian/ Curry restaurant/takeaway on every High Street, even in the remotest village.  Yay? Hardly. 

2. Most of these will have an inexhaustible menu which looks something like this

Naturally a huge turn-off if you were expecting some quality in your meal. Instead what you get is unimaginative permutations and combinations (LAMB curry, balti lamb, lamb bhoona, lamb madras, CHICKEN curry, balti chicken, chicken bhoona, chicken madras, KING PRAWN curry....you get the picture) Not to be confused with wide range of choice.

3. All gravy dishes will have a very suspiciously deep orange-red colour that will stay on your fingers (and sometimes lips) for days on end.

4. The same deep-red gravy will have pieces of your choice of meat or veg floating in it, no matter which dish you have ordered.

5. The same shade of deep red will adorn any tikka/kabab kind of starter. 

6. Samosas and onion bhajis (pakoras) which are relished as tea-time delicacies back home, will be served to you as a starter. And the samosas will be weirdly flat and potato-less. Mango or other flavoured lassi is a standard Indian meal menu drink, available all through the year. Poppadoms are the inevitable accompaniment. 

6. Now to get to the crux of the matter: Indian food=spicy, right? Wrong! Show me a spicy curry in a restaurant and I will show you a...never mind. To me eating food without a hint of spice is like living life without having loved. But opinions can differ. And no I do not infuse my food with tons of red chillies (my cooking is very healthy as the better-half will testify, so is his) , but I do appreciate some flavour. To be fair, Asian restaurants have catered to the European clientèle by allowing the food/flavours to adapt to more mellow taste buds (instead of the other way round) and I appreciate the fact that the food industry is an industry after all. Hence, this distinction: curry=British Asian cuisine NOT Indian food. 

7. You're walking down the street and you spot a fancy looking restaurant advertising Indian fare. (Spice Lodge, Taste of East, such like) The exteriors are lush, the interior warm and inviting. The decor tasteful. The staff look smart and friendly. You are oh so tempted. Stay away! You will definitely regret emptying your pockets for insipid food served with a treacherous smile. 

8. So you've gone in anyway and you decide to request an extra spicy dash to your order, naturally the staff will appreciate the fact that you appear Asian, and will happily oblige. Well, what you get is a disdainful frown, (the 'regular' customers like it bland, you see). Your dish then arrives with a generous scattering of long sliced green chillies, which you will not eat anyway. 

9. You spot another canteen-ish looking place, with bright lights, desi crowds, and bawdy Bollywood music. Run inside, and wait in the queue. Satisfaction guaranteed. (My one venture at a posh Asian restaurant in Birmingham-the birthplace of Balti cuisine, was an absolute disaster)

10. Curry does make a regular appearance on several television cookery shows, such as the Great British Menu and my everyday essential Come Dine With me. But I do NOT watch these for the recipes!! Most TV curries will feature diced meat, boiled up with a jar of commercial curry paste. Ever so gross!

11. The only recipes from Western curry-chefs that I would consider using would have to be those of Madhur Jaffrey, Manju Malhi or Cyrus Todiwala whose Saturday Kitchen recipe I successfully modified using fish instead of lamb (healthy, see?) 

http://www.bbc.co.uk/food/recipes/parsee-style_lamb_cutlet_13755

But we are moving into another realm now...which will require more blogging from me in the future. 

12. As I have said earlier, all the opinions expressed above are my own, and there are exceptions. I have indeed had the good fortune to have some very good Indian food on several occasions, most of the time at home, cooked by mine own fair hands. And rarely at curry restaurants as well. 

Living it rough?

Last evening I watched one episode of a documentary series on the Amish people of Northern America. It is a community which has always triggered my curiosity and filled me with awe. If you live in the UK, you could probably catch up with the documentary on Channel4 and watch the upcoming episodes over the next few Sundays. There is a hoard of information out there on who the Amish are, what they believe in and how they live, but in short, their way of life is generally perceived as out of place in the modern world. They adhere to strict religious beliefs, have rigid protocols of discipline, shun modern technology and education, are monogamous..yet, strangely they seem to be at peace with themselves, and even happy.

How would you and I like to give up all our amenities and comforts, live in plain houses, with minimal furnishing and decoration, no electricity or running water, travel on horse drawn carts (not carriages), and have one telephone in the village for emergencies? How would all the women I know, including myself, like the idea of having a husband who is the breadwinner, the head of the household, the boss, while our role is reduced (or glorified) to that of a manager of the children, the cooking, the pickling and preserving, the back garden growing and even the rudimentary educating of our young ones? Charming? In a moment of romantic fantasy, I would tell myself that it does indeed sound charming.

But what if it went beyond that? What if it was not such a difficult question of ‘giving up’ everything, as much as not knowing any other way of life? What if...it was a matter of choice? What if you were well aware of the comforts and riches the wide world has to offer, but chose to remain who you are, relishing life as you know it, living each day close to nature, living it rough?

And that is exactly what the group of Amish teenagers seemed to be. It was nearly impossible not to like them. Frank, simple, non judgemental (for they were spending the week in the home of very privileged British counterparts, in fact they were living in a castle). And they seemed so happy. A different kind of happy. Not the kind of happy you and I feel when we get back from a shopping trip, or after a dinner date. Just plain happy- with what they had.

The Amish people have a very basic form of education which lasts from age 6 to age 14. They learn only the basic things. Things that are considered necessary to be able to live comfortably and provide for their families. Like spellings, arithmetic, geography, and how not to have accidents while riding on horse wagons. And these young teenagers could not relate to the system of modern education where learning is geared towards one important goal. Passing the exams. They were also reluctant to discuss politics at the dinner table, for the Amish do not vote.

What global warming?

Politics?  Not for me!

It was easy to be appalled when a young man declared that he doesn’t believe global warming existed at all! It was easy to pity them for not having the benefits of modern awareness, the World Wide Web, the advantage of travelling around continents, to realize that global warming is a pressing problem indeed.  And we love the fashionable necessity of reducing our carbon footprint and going green. We do our bit, don’t we? Not to have a say in political matters is an infringement on our basic rights. We would all like to help choose those who make the rules for us, we would like to help make the rules, heck we would even love to rule!

And now to just take a simple look at the flip side. If we were all to live our lives as these simple folk do, grow our own, produce only what is necessary, leave Mother Nature unharmed, would there even be a threat of global warming? All of us, all the world, one simple rule...too simple perhaps.

And if all of us lived as a close knit community, following simple rules of faith (no matter which faith), respecting lives and property, what need for divisions and politics? What would we need to vote for?

The Gypsies and the Tribes

Why anthropology is so intriguing is because everyone can relate to it at some level, we all have ancestors and they all came from somewhere. My husband and I have a fascination for the Roma people (also known as Romani, Romanis,  Romanies, Romany, Rom, or simply Gypsies) who live in several European countries and trace their origins to India from where they started migrating in the 11^th century. They have an enchanting history and a rich heritage, quite unlike the flashy gypsies of the 70’s Bollywood.

A Rom artist at work

The finished goods

We had a bunch of these wanderers come and put up their tents and colourful carts in our local country park in Milton, Cambridge, for a couple of days. Naturally I went to take a peek, wanting to purchase CDs of their traditional music and chunky, weird jewellery, and perhaps have my fortune told. But what I was actually doing in that park was trying hard not to stare while looking for Indian features in those well sculpted faces with dark eyes and darker hair, marvelling at how the women maintained their figures, and how the children ran bare feet over the brambles. And I also eavesdropped wherever I could, trying to figure if their musical dialect sounded similar to any Indian language that I was familiar with. I gave up after reasoning that the linguists had already got it worked out.

Colourful wagons

There were upsets, naturally. People complained of boisterous strangers in the local pubs, of not being able to park their cars while visiting the supermarket, of colourfully dressed individuals cutting queues at the tills, of not being able to walk their dogs in the park! Not surprising as the general population has always viewed these ‘outsiders’ with hostility even after centuries. They are perceived as troublemakers, pickpockets and the ones to blame when the chickens go missing.

But how wonderful would it be to live in a world where the land was not divided by boundaries, where you could live in close harmony with nature, not shackled by the necessities of having to build a home and hearth, where you could just move on...an eternal cycle. Once again, a greener world, and no political division.

And then there are the tribal populations all over the world. I especially like to recall my encounter with truly indigenous tribes in the Andaman and Nicobar islands where I worked for a short time. The Great Andamanese, Jarwas, Jangils, Onges, Sentinalese and Nicobaris, all are considered to have varying anthropological roots, and most have primitive lifestyles. The Tsunami of 2004 brought these communities to the limelight, and everyone scrambled to ‘protect’ these people from annihilation. Yes, there were outbreaks of disease, and it became necessary to provide urgent medical attention. But it was almost forgotten that it was people belonging to these tribes who largely survived the disaster because of certain ancient warning systems. So much for modern technology! The upsurge of tourism thereafter has threatened their existence in more way than one. Curious travellers in hordes gawk and click photographs of these ‘endangered species’ while the bus moves into ‘protected’ Jarwa territory. One Onge family was temporarily housed within a hospital after the Tsunami, and visitors to the nearby Cellular Jail could stare into a courtyard full of dark skinned, large eyed ‘junglees’ (a common term for uncivilised) who knew nothing better than to stare back.

So should these populations be left alone or should they all be forcibly civilised so that they have equal opportunities like the rest of us? Do they not deserve the benefits of modern education, health technology, clothing, shelter? Tough question. The Nicobaris are one tribe which has largely merged into the mainstream and lead modern lives, attending college, having careers, and also visiting the hospitals in large numbers with diabetes and hypertension, the bane of modern living.

And I am hardly one qualified to comment on this issue, as one who takes pride in her own tribal heritage, being an Oraon from Jharkhand. But I had it all, a convent education, a specialist medical degree, and now a life in an entirely different continent, farther from my roots than I could ever imagine!