Dear Theyie - Happy Holi! Food and friends...

Dear Theyie,
I know what you mean about food being a common connect. Our home is a crossroads of many festivals in true Mumbai style. We celebrate every festival; Sanrant is melange of Gujarati and Maharashtrian, Diwali incorporates everything and Id calls for Biryani and Seviayan at the very least. The influences of he food cooked at these times is dependant on who takes the onus in the kitchen. My fabulous house keeper and maids bring in a variety of maharashtrian influences from Konan coastal ones to those from the interiors of the state. I throw in everything else...

We had a great holi this year. Holi the festival of color has different foods associated with it around the country. The Marwari community make Kanji Vadas, to combat the irregular festive eating of the day. These kanji vada are d umplings of black gram soaked in fermeted mustard spiked water. Thandai is also popular on this day. In Maharashtra, puran poli, a sweet, stuffed chappati made of channa dal and refined flour (maida) are served warm with clarified butter or a bowl of milk.

Holi does not have any real traditions foodwise amongst us Gujaratis but Shekhar being from the North, has a lot of memories of Holi goodies. In North India Gujias (semi circular pastry cases stuffed with sweetened solidified milk enriched with dry fruit are washed down with Kanji a lightly fermented beverage made with dark purple winter carrots. If I can get my hands on the purple carrots thanks to some kind soul coming from Delhi I mak Kanji but if not, Gujiyas are a must!

And they are made in a family Gujiya making session and as you can see above with everyone pitcing in! This year Natasha added a lot of Cute Quotient to the proceedings. We captured memories of her attempts at making Gujiyas, being bathed in flour and then pigging out on them as well. She also looked adorable in techncolour!

Umm I am afraid the camera was forgotten once the Gujiyas began to be fried so i do not have a picture of the final product. But here is the recipe to compensate!

Gujiya
Ingredients:

1 kg maida

1/2 kg mawa

100 gm almonds

100 gm pistachios

5 gm cardamom powder

200 gm castor sugar

1/2 gm saffron

100 gm ghee
For the sugar syrup
1 kg sugar
500 ml water

To make

Add the chopped almonds, pistachios, cardamom powder, castor sugar and saffron to the mawa and mix well. Roast it lightly in a pan, on low flame. This is the filling for the gujiya. Make a soft dough out of 1 kg maida and 100 gm ghee adding warm water. Divide the dough into balls and roll each ball into a small chappati, about 4 inches in diameter. Place tbsp. of the mixture in this chappati, moisten the edges with a little water and fold one side onto the other. Fry to a golden . You canthn make sugar syrup out of the sugar and water and pour over the gujiyas. Allow excess syrup to drain and transfer to airtight boxes.
Serve garnished with saffron strands and pistachios.

Polishing a few apples for teachers day!

In April this year, I heard that one of the most inspiring teachers I had, Victor Arsientiev passed away in 2005! Luckily I had written to him to thank him for his contribution to my life long before. I have always had great regard for teachers. Some of the defining turns my life has taken have been because of dedicated teachers. Quite simply I am what I am because of them and I would like to take a moment to aknowledge their contribution.

Mrs. Dias, Dr. R.S.Wagh, Mrs Deepika Hazra, Mrs Anahita Lee, Victor sir thank you for taking the time to give a lost child direction. I would also like to aknowledge Mehta sir who has attempted to teach 6 generations of Munshaws including me math, may he teach my son, who will make up for the rest of us. And lastly someone I have always wanted to thank, Mrs Raman, my sons LKG teacher, so much of his good eating practices are thanks to her.

I thought Apples would be a good topic for today all things considered!
Apples are legendary for buttering up educators. According to web legend one story has it that all this classroom corruption originated from the practice of giving a simple gift of food for poorly paid teachers. Others believe the good health associated with apples made the present particularly meaningful. And giving an apple to a teacher is also the origin of the term "apple-polisher," (which also means bootlickers or toadies), which has a rather unkind connotation.

As a child I remember hearing “An apple a day keeps the doctor away”. Later as a precocious teen I took pleasure in scandalizing adults with the rejoinder of “if the doctor is good looking it might keep the apple away…” but there is truth to the first statement (the second too but lets not get naughty shall we…) apples contain Vitamin C, a host of other antioxidants that might reduce the risk of cancer by preventing DNA damage and are high in fiber which help in regulating digestion. Apples might also help with heart disease, weight loss and controlling cholesterol, as they contribute no cholesterol, but are rich in fiber which reduces cholesterol by preventing reabsorption.

Apples might keep doctors away but its also aknowledged that children who want to be in teachers good books should consider giving them Apples. Tossing cored apples, cheese subes, cucumber chunks, celery and raisins in olive or a nut based oil, salt and lemon juice make a tiffin stuffer for kids.

I always believed nothing could beat a crisp juicy apple until I began cooking them as baby food for my son. Stewing apples with a little ghee, sugar and a stick of cinnamon results in a silky puree that we adults found worked as a great topping for ice-cream or cake in the winter and chilled into a sorbet in the summer. It also makes great faux apple tarts if you spoon it onto marie biscuits! I guess I should have learnt from my first bite of apple pie that cooked apples are as delicious.

Unlike a lot of other fruit, apples lack a physical oomph factor but they are very versatile ingredients to work with in both savoury as well as sweet dishes. In fact I often snack on an apple along with a wedge of cheese alternating bites of crunchy, juicy, sweet apple with salty, grainy, soft cheese and that is where I find the best marriage for Apples, with cheese (Parmesan makes it even better). Take a leaf from my book and skewer chunks of apple and cheese on toothpicks for healthy finger food – beer drinkers will love them if my husband’s opinion is anything to go by. The oodles of chutney recipes Google throws at you is testament also to the fact that the sweet and salty pairing works. Try this when you're in the mood for something a little fancier...

Milli fuili of green Apple and Parmesan with Orange and Anise Sugar
Serves 4 Time 20 mins

2 green apples
200 gms parmesan cheese
4 tbsp Anise Orange sugar
2 tbsp orange zest

Slice cheese finely using slicer or sharp knife. Core each apple using an apple corer and then cut each apple in half. Taking half an apple, carefully slice so slices fall in order. Arrange slices in the shape of half apple on individual serving dishes alternating each slice of apple with a slice of cheese. Sprinkle over with the flavoured sugar. If you have a blowtorch give the arranged dessert a shot with it untill the skin caramelizes slightly or else briefly grill it in the oven (about 8-10 mins).

NOTE: For the Orange Anise sugar, combine 4 tbsp sugar with 1 tbsp of powdered zest, 1 tsp powdered anise and allow to stand for 30 mins or overnight.

GYAN and links

Caramelization or caramelisation is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization occurs during dry heating and roasting of foods with a high concentration of carbohydrates. In the case of vegetables and fruit it draws out the natural sugars in them which break down and cause the characteristic browning and develop the characteristic flavor. An example of pure caramelisation is the well-known dessert Crème Caramel. Sugar and water are boiled until the sugar is caramelised , and this then used to line a small mould. A vanilla-flavoured custard is poured in, and the mould is paced in the oven.

The Thali in regional cuisines of India

Thali
Today is the 15th of August and foodie real estate across the board is in patriotic fervor of serving up food in saffron white and green hues. It’s a trend that I shudder at. I am all for the golden hues of saffron feathering out in a dish, the balance that cereals bring to our diet and the importance of greens on the plate but I draw the line at color coding my food in celebration.

Flu (not the dreaded swine flu but the equally painful normal one) raged rampant in our home last week and beyond home walls, the country seems to be facing many ills; drought, swine flu and a million lifestyle diseases, I am more and more convinced that we need to return to traditional diet and cuisine practices. And then in all this strife comes the good news. My sister, the baby of the family will be getting married this December.
So today, I would like to celebrate something as unifying (and perhaps as colorful but in a far less shudder inducing way) as our national flag, the Thali. That every day meal so named because of the plate it is served in. But in its very unity is its diversity, because as you travel around India and you will find every regional cuisine boasts its own version.
It seems appropriate to celebrate the Thali, since we Indians have an innate sense of hospitality, stemming from the essential role food plays at religious and social gatherings in our lives. Beginning with the first sip of water proffered to an arriving guest continuing into as lavish a spread of food as the host can afford, winding through delectable desserts and concluding with a selection of mukhwas and paan. The Thali is not just a meal, neither is it just a utensil, it is in fact, a tradition.
Nowhere in the world do the rituals of a wedding compare with those in India. With myriad gods and an equal or more ways to praise, petition and appease them, the sense of pageantry is inherent in every Indian. Of course no celebration in India whether in celebration of initiation or naming ceremony, religious ceremony or wedding is complete without food! Indians will never miss an opportunity to bring colour into their lives so why should weddings - viewed as the union of two families more than individuals – be left out?

Food is integral to the Indian lifestyle. At any Indian wedding, holding its own amidst the pomp, pageantry, rich apparel, music and dancing is the delicious anticipation of the traditional wedding feast. The work area for a wedding feast is wondrous to behold, a large area is designated for cooking within which a mobile kitchen is set up and before you can blink, each aspect of the feast has a specific area and production has begun in earnest vessels of colossal sizes that bubble and boil with all manner of delicacies under a heady cloud of aromas. The waiters or serving staff know where to refill each dish and play their role of keeping the groaning buffet tables teeming with food.

A while ago I had done a story for an airline magazine on wedding feasts from around the country. Here are a few highlights. The Southern part of India is not represented here, but I hope to redress that soon.

Kashmiri Wazwaan An important part of the ancient silk route and home to the most expensive spice in the world, Kashmir’s geographical location and historic position have led to it being home to a bounty of produce and resulted in a cuisine that is a happy marriage of spices, meat and dairy produce, augmented by a wide variety of vegetables and a veritable orchard of fruit. Although daily meals in Kashmir are not so elaborate, the Kashmiri Muslim “Wazawaan” an elaborate ritualistic meal for special guests especially at weddings is legendary. Do not make the mistake of declining an invitation to one. These meals prepared by Wazas – master chefs of Kashmir descended from chefs that served the Mughals - are nothing short of spectacular. Comprising of upwards of thirty or more courses of specially prepared meats and vegetables, dishes to look out for include; Rogan josh a meat curry red with Kashmiri chillies, Yakhni a meat dish cooked in delicately spiced yoghurt, March wangan korma a chilli mutton curry, Daniwal korma a superbly tender meat on the bone the delectable Tabaq Maaz unspiced rib cuts fried to a crisp, Rista balls of pounded mutton cooked in a gravy, Gushtaba pounded meatballs cooked in yoghurt. The meal concludes with the Gushtaba, a very exclusive dish, and one that is never refused, Phirni for dessert and a cup of Kahwah, the green tea flavored with saffron, cardamom and almonds, and the wazwan is over - a meal that is an experience in Kashmiri hospitality. There are very few desserts Phirni is a rice cream delicately fragrant of rose water, Shufta a stew like concoction of cottage cheese and dryfruits in syrup and Modur Polav, a sweet rice dish cooked in clarified butter, milk and water, along with dry fruits, saffron and fragrant with spices - a favourite dessert of Kashmiri Pandits.

The Gujarati Thali - Often referred to as haute cuisine for vegetarians the bright, colourful festive fare from Gujarat is delicious. The Gujaratis have truly perfected the art of vegetarian cooking. Even the simplest of ingredients are transformed into mouthwatering delicacies. The Gujarati 'thali', is an endless procession of fresh vegetables cooked in aromatic spices, a variety of crisp, fried snacks and an array of delectable confections typically appear in the 'thali'. Gujarat is known as the land of milk and butter. Obviously so, yoghurt and buttermilk are a part of the daily diet. Offerings include Khaman Dhokla lightly steamed spongy yellow lentil Khandvi silken gram flour rolls flavoured with buttermilk Patra pinwheels of Collocasia rolled with a lentil paste, steamed and fried. Main course specials that cause nostalgia with mere thought of them include Undhiyu an aromatic medley of vegetables with fresh green garlic slow cooked on a wood fire. The sweet hot Gujarati daal best enjoyed with steaming hot rice & a dollop of clarified butter. There are a plethora of sweets that are served alongside the savoury including halwas and the delicately scented Shrikhand made of thick creamy sweetened natural yoghurt.
The Lagan nu Bhonu or Parsi Wedding feast - Parsis are a very intellectual, talented community that came from the area that was formerly Persia and is now Iran. They entered India through the state of Gujarat and contemporary Parsi cuisine is a tantalizing marriage of Persian and Gujarati styles; like the nuts and apricots they added to the Indian curry, they stirred the richness of Persian cuisine into unassuming Gujarati food. Very rarely chilli hot Parsi cuisine is a complex blend of flavour and texture with a partiality toward chicken, mutton and eggs. Parsee weddings are joyous celebrations full of tradition and joyous feasting. Long white linen covered tables stretch the length of the dining hall and dinner is served in 1 or 2 seatings. The actual meal is served in numerous courses on a fresh banana leaf with fish, rice and meat delicacies accompanied by classic desserts including Lagan Nu Achar (a hot sweet pickle, Kolmi na Kevab - Crisp fried shrimp kebabs, Marghi na farcha - chicken marinated with chillies, garlic and coriander and pan-fried in an egg coating and Kheema Pattice - minced lamb aromatic with spices and encased in puff pastry served with a sour-sweet tomato sauce. Mains would include Patra ni Machchi - fish marinated in spicy green chutney and steamed in banana leaves) and/or Saas Ni Macchi - fish in tangy white gravy, seasoned with coriander), Sali Chicken a chicken curry served with salty potato sticks Kid Mutton and Pulao Dal A must dessert is the Lagan nu Castard –a rich creamy egg nut enriched custard flavoured with nutmeg.

The Marwari Thali Rajasthan being largely a dessert area, makes the best of what it can get, even in its cuisine. Kair (capparis decidna) are the small green berries found in the dessert, that usually cooked as vegetable or pickled with Sangri, slender green pods that appear on the khejri (Prosopis cinararia) during the blazing months of June and July, (the root system of this plant go seventy feet deep, allowing it to withstand years of complete drought). Marwaris, Have a rich diet and also subscribe to the precepts of the Jain diet. Dried beans and spices such as aesofoetida, dried mango powder, red chillies, mustard seeds and dried oods such as 'papads' and 'badis' form a large part of Rajasthani cuisine as these have a longer shelf life and proved to be very useful in the early days when there was little produce in summers and transport was not so efficient. There is a minimal use of fresh vegetables because Rajasthan is a dry region. Marwari cuisine uses a lot of lentils and spices and whatever little veggies are available are dehydrated and stored for use round the year. Most Marwari food can be preserved for long periods, having evolved from the Marwaris who are essentially traders, having to travel long distances and needed to carry food So with Marwari cuisine the "Raita" is sans vegetables and vegetables like "Gatte Ke Saag" have been created, made of chickpea flour and "Dal Ki Belvi Poori" with only lentil stuffings. Yoghurt is used in good measure, for it’s coolng properties and chillies are favoured to add zing to the food. Rice is considered a delicacy in Rajasthan as it does not grow here. Besides the Ker Sangri, a Marwari thali could offer choices such as Chaats, Gatte ke Saag, Zari Palle Ka Choorma, Dal Ki Belvi Poori, Ghee Bhaat, Bhutte Moongdal Ki Pakori and Raita made of Phogle seeds.

Bengali Bhojon
Bengal has long been cited as the land of plenty and so it should be. After all, it IS the only state in India that extends from the majestic Himalayas in the north to the Bay of Bengal in the south. Fertile lands, innumerable water bodies and a large coastline make the land truly blessed!
Bengali food is the only cuisine in India that is served coursewise. Food is traditionally consumed sitting on the floor on mats or Aasans. In front of each Aasan is placed a large platter fashioned out of bell metal/steel or a large section banana leaf. Around this platter are positioned a number of small bowls in which portions of dal, vegetables, fish, meat, chutney and dessert will eventually be served. Rice enjoys the pride of place in the center of the platter flanked by vegetable fritters, wedges of lime, whole green chilies and perhaps a bit of pickle. The piece de resistance is little hole in the middle of the mound of rice that is topped up with a spoonful of ghee!

Whatever the number of dishes the most important part of eating a Bengali meal is eating each dish separately with a little bit of rice in order to savor its individual flavors. The order of consumption goes from the more delicately flavored dishes first and slowly graduating to stronger ones. Vegetables, especially bitter ones, come first, followed by dal, perhaps accompanied by fries or fritters of fish and vegetables. Then come complex vegetable dishes like Ghanto or Chachchari, the important fish Jhol as well as other fish preparations in that order. Meat will always follow fish, and chutneys or ambals will provide the refreshing touch of tartness to make the tongue anticipate the sweet dishes.

Bengali food is a revelation for the uninitiated. It is a fusion of textures - Crisp bhajas, grainy mustard sauces, oily fish head biting into juicy prawns - and a tactile feat of picking one's way through fish bones to get at spicy, delicious bits of Ilish, (chewed fishbones are proof of an authentic Bangla meal), thin, light Luchis that put Puris to shame. And then there is Panchphoran! The five-spice mixture that is the mainstay of Bengali food. Rice is the staple, and cold pressed golden mustard oil is the pungent Bengali cooking medium. The “ranna-ghar” or cookhouse is the centre of the Bengali home. It is here that the magical meals are conjured out of mere ingredients! Preparation for each dish is elaborate, with emphasis being laid not only on freshness but also how certain fish and vegetables are cut. Spice combinations are precise and each dish is individually made. In more orthodox Bengali homes, fish and vegetables might still be cooked over separate fires and lamb, if cooked is done on a makeshift fire outside the kitchen.
Everything is eaten with the fingers. What better tool for the dangerous task of picking out treacherous fish bones? The textures of the food are appreciated first by the fingers and then enter the mouth. The other notable factor about Bengali eating habits is the amassing of miscellaneous debris by the plate. Vegetable stalks, fish heads, meat, fish and chicken bones, are all meticulously chewed to extract every last drop of flavor prior to being added to the heap with accompanying sounds of chomps and slurps (a measure of the quality of the meal) and a great burp as the crescendo!

Thalis in Mumbai

The Rajasthani Mahila Mandal Griha Udyog stock kair and sangria. Rajasthani Mahila mandal bhavan, 12 Krantiveer Vasantrao Niak Cross lane (Forgett St.) Near Sai Baba Mandir, Gowalia Tank Mumbai 36. (23873197)

Chetana Veg Restaurant and Bar 34, K Dubash Marg, Kala Ghoda (2284-4968). Daily 12.30-3.30pm, 7.30-11.30pm. Gujarati thali Rs 210, Rajasthani thali Rs 270, health thali Rs 230.

Friends Union Joshi Club 381A Kalbadevi Road, Narottamwadi (2205-8089). Mon-Sat 11am-3pm, 7-10pm; Rs 70 plus Rs 15 for an optional sweet. Sundays and holidays 11am-3pm, Rs 90.

Panchvati Gaurav Near Bombay Hospital and Metro Adlabs, Marine Lines (2208-4877). Tue-Sun 11am-3pm, 7-10.30pm; Mon 11am-3pm. Rs 170 from Mon-Sat. Rs 200 on Sundays and holidays.

Rajdhani 361, Sheikh Memon Street, opposite Mangaldas Market, near Crawford Market (2342-6919). Daily noon-4pm, 7-10.30pm Rs 152 from Mon-Sat. Rs 191 on Sundays and holidays.

Samrat Prem Court, Jamshedji Tata Road, Churchgate (2282-0942). Daily noon-3.30pm, 7-10.45pm. Gujarati thali. Rs 141 (lunch) & Rs 175 (dinner) on weekdays; Rs 174 on Sundays and holidays. Prices are inclusive of taxes.

Swadshakti Ayushakti Ayurved Health Centre, Bhadran Nagar Cross Road 2, off SV Road, opposite Milap theatre, Malad (W) (2806-5757). Daily 11am-9.30pm. Special thali, Rs 80 (limited) & Rs 100 (unlimited).

Gourmet Goodies from my kitchen

After my article on homemade Gourmet gifts was published in the current issue of Joy Magazine published by Readers Digest, I came to the conclusion that it was high time I practice what I preach.

When you are as food obsessed as I am, with time you acquire a reputation. And I am not embarrassed to say, that I have! And it’s a solidly eccentric one too! Not only can I talk about food endlessly, but I will shamelessly pursue you if you have a recipe I want to learn or access to ingredients that I covet! Luckily for me I am also that person that people bring home all sorts of foodie assortments for; beautiful (and bizarre) cookbooks, exotic ingredients, nifty (and not so) gadgets. And I love every single one of them (fortunately for me, but perhaps my husband will disagree).

But I have a redeeming quality to me as well. I love to cook for people. I love having people over for meals and you will never have me visit your home without a bottle or two of some sort of home made treat. And I have an infallible foodie memory. Tell me once and I will remember to my dying day and predilections toward food you might have. If Kunal likes olives, Naresh likes Garlic, Christina Likes Chamomile tea and Ashu loves stir fried Capsicums, not only will I remember it but I will probably even go ahead and create a recipe or gift with that ingredient, especially for that person!

I studied art at school and when I shifted focus to food, I would often despair that I was not creating anything anymore. Untill one day I realized, only my tools had changed, I was still creating. I wielded a ladle, instead of a brush these days, and my spice box had become my palate as I put together interesting new combinations of tastes, flavours and colours. So I was always cooking up something or the other and it is more often than not in HUGE batches! As a result, by this time of year, my shelves are usually teeming with myriad basket stuffers. This time, however I have been on a hiatus of sorts from the usual kitchen routine the last couple of years (first because I was pregnant and then because my baby daughter took up all my time and attention). I had no reserves of sauces, sprinkles, marinades and rubs to fall back on. So when I set about putting together things for my Christmas hampers, I had to make everything fro scratch. At first Inspiration was slow in coming but some things that go into my hamper are a given and I began with those.

Like the ‘Spice of life’ my mom makes. This is my mom's patented chutney that we, her kids christened "the spice of life" because it’s hot, sweet, spicy, sour absolute deliciousness enlivened endless insipid hostel meals and saved many an amateur cooking attempt. The fact that it is also the secret ingredient in a myriad dishes from Dum Aloo to Schezwan chicken makes it an added attraction and this is something I coerce my mother into making in large batches of every year for her loyal fan following amongst my friends!

The other given in my basket was jam. I love making jam and make small quantities of seasonal jam round the year but my festive jams are usually opulent ones. This year I did a decadent apple, fig and red wine jam scented with star anise, cinnamon and vanilla. The house smelt so delicious as it simmered on the gas that I went and did a whole second batch for that love spicy smell that I associate with this time of the holidays!

As it simmered I systematically went through my kitchen cupboards and freezer and pulled out everything that I had loved working with in the past year.

The first thing I put together was a simple vinaigrette using zest and herbs I had dried at home, cane vinegar from Vasai and organic olive oil from my favourite company Soler Romero. I am divided on the organic debate, but I maintain that good ingredients make all the difference to any dish and this dressing proved my point to myself!

Then my hands landed on a bottle of chilli flakes. I love chilies and I knew I had to do something with these for my hampers. Made from Thai chillies my sister in law brought me from Thailand these were roasted and flaked, very spicy and somewhat smoky from being slightly charred. They needed a strong base of something to carry them. I stirred in a packet full of organic sea salt thinking to myself I needed something robust. Then it came to mind – Coffee beans! I dry roasted a cup of dark roast coffee beans till the kitchen was redolent of that special coffee smell and the beans had acquired a bit of a sheen from their oils being released. Once they had cooled I processed them to a coarse powder and added them to the chilli salt mix. We tried out this crusty mix the very same night. I marinated some chicken breasts in ginger garlic-chilli-paste and dipped them in the mix so they were properly coated and grilled them till they were done. Nice!

I got a whiff of pure vanilla when I opened the jar of vanilla sugar that I had macerating for more than six months. I wanted to do something special with it. I added dried roses in place of green tea and pistachio flakes instead of almonds and got an unusual take on Kehwa, the Kashmiri tea that I love to sip at on leisurely Sunday mornings.

Next on my palate was loomi, the dried lemons used in Irani cuisine. It is used in Bhaji ghosht and Chana dal keema and also goes well in masoor dal (though I have not tried that). I have also used them in a walnut and zaresht berry dip with pita bread and to add tang to delicate roulades of swiss chard leaves spread with hazelnut paste. Limoo have a smoky sour flavor that lends well to green dishes so I decided to make a salad sprinkle by crushing them with white pepper and toasted cumin. To this mix I added toasted sesame seeds. It simply needs to be sprinkled over steamed or stirfried greens or salads. Its also great over paneer that has been marinated in dahi and grilled.

And the last thing to go in were little fridge magnets like the one above that i had found on a Crawford tour.

It’s been a marathon of cooking the last couple of weeks and I have just about managed to finish things up in time to go off to Goa for the New year but I have savoured every second !

Have a Merry Christmas and a great 2009. But do remember to come back soon because 2009 will bring lots of fun things here on A Perfect Bite.

Rushina

Happy Diwali

It is so heartwarming to celebrate festivals through the eyes of our children! This Rangoli or floor art that is traditionally created to welcome goddess Laxmi was made by my son, Aman Ghildiyal, with his grandmother, my mother. She taught him, much the same way she once taught me.

The wheel of time has turned again and Diwali the festival of light is back. For any food lover, Diwali is the perfect time to be in India. Any festival in India is incomplete without food. Whenever we talk of festivals we think of the special dishes prepared for the occasion since festival cooking is a part of all celebration, but Diwali is when everything becomes larger than life.

Delicious homestyle festive treats of the kind I grew up eating, at the Diwali tea I hosted at one of my favourite restaurants, Soam (Thank you, Pinky for making it perfect!).

Diwali (also known as Divali or Deepavali) is the Indian festival of lights, which to Hindus plays a role similar to Christmas and New Year in Christian society. Diwali, celebrates rebirth and happiness, honors the goddesses Lakshmi and Parvati and Lord Rama and is the beginning of the accounting years for the trading communities. Traditionally welcomed with firecrackers and a flurry of sweet sticky treats, this is a joyous time in India. All over the country Indian sweet makers, or halwais, have been busy gearing up for their peak season.

"Kuch Meetha Ho Jaye" very tidily sums up the attitude of Indians to sweets or Mithai. Literal translation would result in a grammatically incorrect sentence, but this often used phrase means that "the occasion calls for sweets"."Mithai" means something sweet, a sweetmeat or sweetie and derives from the word Meetha. The occasion being celebrated could be anything, from the most auspicious, such as festivals, the birth of a child, or marriage to the smaller milestones of life, like success in examinations, purchase of a new home or car, or even guests for dinner!

This year, we were in Dehra Dun in Sept, our usual must dos when we are there include a visit to Bengali, and a sampling of whatever is on offer, heres a selection of some of the things we sampled including the best Rasmalai in the world.

In a culture where sharing is tradition Mithai become a vehicle of sharing ones joy that overcomes all barriers of caste, creed or religion and Mithai is distributed whenever an occasion to celebrate presents itself. In India one does not need to know someone to share in their good fortune, you could be passing a shop that has opened the same day and the owners will come running out to offer you a sweet something, or, you could be at an official meeting and find someone is distributing sweets because his son passed his exams!

The word Meetha is also commonly used to classify Indian Sweets and puddings, the spectrum of which encompasses a wide variety of Sweet offerings, from fresh Homemade Halwas and Kheers to drier, more easily handled Mithais sourced from the local shops. The brilliance of Indian Mithai is that a vast range of offerings actually revolves around a surprisingly small handful of core ingredients usually found in most Indian homes: sugar, clarified butter (ghee), milk and flour from cereals or pulses, seasonal vegetables and fruit, rice or wheat, spices for flavoring and Dry fruit to enrich. Only the best ingredients go into Mithai, as it is the belief that a generous use of the best ingredients will result in superlative offering.

Over the years, many women have enriched my life, women I felt would do well to meet one another, because my friends truly are my biggest wealth. So, I used Diwali as an excuse to bring them all together for a ladies who... well tea (as opposed to lunch, so we would have the restaurant to ourselves) Here from left to right are Vijaya "the honey lady, Deepika the official photographer, Moi, my lovely sis in law Archana, Sushan from RD, the beautiful, gracious Pinky, my awesome mom, Heena, and the lovely, gentle Meghna of the lovely "The Farm Cafe" my newest discovery. Mila and Supriya from Me magazine and Jerroo Irani joined us a little later. I also missed many, including Uma, Manasi, Reetha and Latha from Navdanya and Sugatha. (Next time ladies!)

For me personally it has been a year of many changes. It's been a year of ups and downs, two new additions to the family, beautiful babies that make you rejoice in new relationships, getting over losing loved ones, finding new friends, love, laughter, tears, personal and professional triumphs, sorrow and exhilaration, LIFE has carried me along in its most unique, oh so characteristic way. Today, surrounded by celebrations light, love, luck, good food, friends and family I am thankful for everything I have. As we celebrate Diwali in India on October 28th, my family and I wish for you all the love, luck, good fortune and happiness in the world.

My life's biggest achievement, my precious children, this year is Natasha's first Diwali, while Aman is just learning to appreciate the importance of the festival and it's traditions from his grandparents.

HAPPY DIWALI AND A PROSPEROUS NEW YEAR TO THOSE WHO START THEIR FINANCIAL YEAR JUST NOW!!!