Tag Archives: flavoursfromhome

A Melange of Traditions & Flavours 

My entry into the Bohri kitchen, well, not literally, but Nafisa Kapadia’s home, to experience its rich and lavish cuisine, needed destiny to intervene. Several times, family and friends, made plans to “do the experiential” Bohri thaal at The Bohri Kitchen, run by Munaf Kapadia in Colaba, offering his mother’s lip-smacking food, but somehow for me, it never worked out.

On Eid, this year, I was lucky. Yes, to receive a kind invitation from Burrp to celebrate Eid with other fellow foodies. the next day at The Bohri Kitchen. I was excited. Kept my fingers crossed, as I accepted the invitation.

And yes, on the stipulated Friday afternoon, I actually made it. A warm welcome from the lady herself, Nafisa and her son Munaf, and I got pleasant vibes as I entered their home.

A cooling drink made with nariyal pani (coconut water) and tender coconut, not only refreshed me, but made my stomach get ready to brace the onslaught of rich and spicy Bohri food. Or so I thought.

A large thaal or platter was placed on the table. Yes, Bohri meals are meant to be shared. Salt was passed around as that is how the meal begins. One must cleanse one’s palate so as to be able to taste and savour each distinct dish.

A date and almond chutney, a green chutney, pineapple and boondi raita and diced nimbus or lemons in a bowl were already placed, to enjoy with the various dishes.

Kheema samosas were served first. One dish is served at a time. Munaf instructed us to bite into the samosa, squeeze some lime to release the smoked flavours of the mutton. We did so and discovered how right he was. A dash of the green mint and coriander chutney, further tickled our palates. I was ready for the next.

Chicken drumsticks came next. Fried to perfection and well-spiced, these were equally delicious.

To my utter surprise, sheer kurma, or seviyan(vermicelli) replete with nuts et al in thickened milk, a sweet dish, came next. Apparently, that is how a Bohri meal is best enjoyed – Mithaas and khaaras, aka sweet and savoury must be contrasted,  to enjoy the meal, the Bohris believe.

Flawless, was the first word that came to my mind for the sheer kurma. The perfect proportion of milk, vermicelli and sugar. I generally don’t like the ones where the vermicelli swells up and enevelopes the entire bowl.

Each course was interesting and I was relishing this entire culinary journey with Munaf explaining how each dish was to be enjoyed and the reason behind the sequence.

Everyone went into a tizzy as the piece de resistance- the Raan was served. And that too in two contrasting gravies- a red masala, spicy and luscious and a creamy, white, cashew based gravy. The salli on top of the red masala version, added to the flavours and textures. My vote went to this one instantly. The mutton was succulent and melt in the mouth. It had been marinated for days and absorbed the spices, extremely well.

In between, we sipped the rose sherbet with sabja seeds. Again to cool our systems from the abundant red meat we were consuming.

Chicken bhuna paired with aam ras or mango pulp? This was a first for me. But a marriage made in heaven. No one did not have to dip the chicken in the aam ras of course, but eat both together, to bring out the best in each other. Complimentary?

What can I say about the Gosht biryani? Thsi was the jaman or the main course. It surpassed my expectations. Not oily or greasy at all. Well-layered and perfectly spiced, the mutton pieces, seamlessly mingled with the long grain rice and the potatoes. This dish rendered me speechless.

I was surprised at myself as I willingly helped myself to the accompanying paya soup (lamb trotters soup) something which I usually never venture to do. It was the appearance which made me do so. Light and appealing it looked. And it was. Absolutely mild and flavourful.

This was a never-ending gastronomic journey and yet, I was not complaining.

The sancha ince cream-litchi and mango, was the perfect finale to our meal. But today. even the desserts paled in comparison to the sumptuous repast.

The hospitality was fuss-free but warm, the meal, hygienically served and each dish, mouth-watering and authentic.

What is heartening to know is that The Bohri Kitchen does home delivery too.

This is a gastronomical experience no non vegetarian should miss. Of course you have got to be a hard core carnivore to devour this thaal.

Rating : 4.5/5

 

 

 

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Mangalorean Flavours From Home

Mangalorean cuisine is something we Mumbaikars crave for, as it is not easily available. Once in a while one is lucky to frequent a friend or relative’s home and relish a traditional meal. Even then, there are variations in a Mangalorean Hindu and Catholic meal.

The long drive to Four Points by Sheraton, Vashi, Navi Mumbai from the Western suburbs seemed tedious and long, but after the dinner at Asian Kitchen, curated and prepared by the home chef duo, Vijaya Bangera and Rekha Salian, under the guidance of Executive Chef Mukul Jha, I was glad to have made the journey. The ten day Mangalorean food festival ends tonight.

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The ambience at the restaurant was eclectic and vibrant, yet traditional. The buffet spread was vast with non vegetarian and vegetarian choices galore.

Pumpkin stew, struck me as extremely innovative. And the taste and flavours were indeed unique. Tomato Rasam, Kori Sukha, Bangude Puli Munchi, Neer Dosa with Jinji chutney and the Mangalorean staple Ganjee rice, were some of the dishes on offer.

Speaking about this festival, Chef Mukul Jha, Executive Chef, said, “Mangalorean cuisine is known for its fresh and spicy flavors with rice and fish being staple preparations owing to its coastal origin. We wanted our guests to experience a traditional home cooked meal by our home chef duo who will prepare nothing but the best and leave you with a taste of authentic Mangalorean food.”

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Each dish was distinct from the other. The masalas for each, was prepared by the home chefs from scratch. No ready made masalas for these ladies. They prefer to labour and get it right. That is what set this meal apart and gave it the feel of a home-cooked meal, all the way.

The chicken curry was light and flavourful. Appeased my taste buds. Paired well with the Kori roti or Mangalorean rice wafers. The spices were subtle yet, evident in each spoonful. The mutton curry in the typical Kundapur coarsely ground spices, was fiery and lip-smacking. It was comparatively more robust, but not overpowered by spices again.

Their fish curry was quite different from the one, we Goans are used to. Delectable nevertheless. I relished it with red rice, the way I do at home.

Of course the food was spicy and replete with coconut. Dried chillies (badige), pepper, coriander, cumin, turmeric, cardamom, cloves and cinnamon and tamarind, were the other ingredients which were predominant.

The vegetarian preparations like Genasu Podi (Sweet Potato Chips), Bisi Bele Bhat, were outstanding too and well-made.

The desserts were tradtional as well. Banana Halwa, Hannu Kesari Bhat, Sweet Appams and Godhi Payasam were the perfect finale to a grand meal.

The passion and enthusiasm of the home chefs was infectious and their humility was overwhelming. They obviously loved to cook and were beaming politely at the words of appreciation coming their way.

It was easily one of the most enjoyable meals I have had in a while. Even though the venue was a hotel, the flavours were quintessentially, home type. Add to that, prompt service, alert staff, warm hospitality and a traditional ambience. Naturally then, it was a memorable dining experience.