MASOR TENGA - TANGY FISH CURRY FROM THE LAND OF THE LUIT BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: SOUMYASHREE CHATTERJEE

The great war of kurukshetra in the mahabharata records a general of the kauravas named bhagadatta, skilled in fighting from elephants and hailing from pragjyotishpur. Today pragjyotishpur, the home of the famed kamakhya temple is known as guwahati- market of gua (betel). Capital to Assam guwahati is the spring board to all of north east, and nestled in the arms of lohit or the mighty Brahmaputra is a bustling city. Assam is a land that traces her roots in the mythology and history of india. Assam tea, the one horned rhinoceros, gamochas and bihu all add to the mix that makes India distinct.

BISI BELE BHATH BY VINDHYA BALANNAVAR

Go to any South Indian Restaurants you can easily find this very delicious, Heavenly- One pot meal called ‘Bisi Bele Bhath’. Bisi Bele Bhath is a Kannada name; it translates as ‘Hot Lentil Rice’ in English. Bisi means ‘Hot’, Bele means ‘Lentil’ and Bhath means ‘Rice’. It is one of the famous dishes from the Karnataka Cuisine. Walk into MTR, chain of restaurants in namma Bengaluru and order for Bisi Bele Bhath, so Finger Lickin’ good it is. !! Bisi Bele Bhath is the perfect amalgamation of Rice, Choicest Spices and vegetables. The Unique point of this dish is the blend of spices added to the rice-lentils-vegetables combo which gives it a deep flavour. This dish gets it flavours from the spices and the tempering which is given towards the end.

EROMBA - MANIPURI DELIGHT BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: MAYANGLAMBAM ROJINA DEVI

Mahabharata chronicles the love story and marriage of Arjun and Chitrangada. World War II chronicles the tryst of liberation of the INA at kangla. The boxing world remembers the tryst of M C Mary Kom. Horse riders the world over who love polo trace their favourite game to here. Welcome to Manipur a jewel amidst the seven sisters of India. Yes the kingdom whose heir babrubahan defeated his own father mighty arjun is the place where the game of polo originated from and taken up by the britishers and popularized. When Netaji subhash Chandra Bose’s liberating INA unfurled India’s flag to celebrate liberation it was in Manipur the land of the mighty lokhtak lake. A state that is synonymous with M C Mary Kom is also home to another iron lady- Irom Sharmila Chanu. Iron sharmilla as she is popularly known has not had food or drink since 2000 and is on a fast protesting against atrocities in Manipur. Indeed Manipur is breathtaking in its beauty, pristine in the throes of the geet govindam that is found being sung in many a house hold, ferocious in its protest towards wrong. Life in these lands start early in the day and finish early too. Agriculture and tourism are major revenue earners, and when we talk of tourism can we be far from food.

PORK AKHUNI - TASTE RIOT WITH A RIOTOUS SMELL BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: CARLIN KIKON MANGRATEE

IMAGE OWNER: CARLIN KIKON MANGRATEE

PORK AKHUNI - FERMENTED DELIGHT FROM NAGALAND

Nestled in misty hills is the city of kohima, capital of Nagaland. As I drove up from dimapur to kohima, the nip in the air started to get to me, but more importantly the verdant hills with mist swirling round her tops were mesmerizing.   After a hard day’s work I was invited to a friend’s place for a late dinner by naga standards at about 6 pm. Not wanting to be rude but stomach doing flips having heard a lot of stories about naga food involving dogs I went into eat. For sure when the food was served the first thing that assaulted me was the overwhelming smell of the dishes and I felt that my worst fears were about to come true. All the same with a  bit of cajoling from my friends I mustered up the courage to taste the ware set aside for me rice, boiled vegetables (cucumber and cabbage leafs today), fish bas tenga and pork akhuni. Bas tenga is fermented bamboo shoot while the akhuni is fermented soya bean. As I controlled my nose and popped in the first few morsels of the bas tenga and akhuni, my taste buds started popping in my mouth to the riot of flavours it were experience the acrid sour of fermentation to the spicy hot of the bhut jolukas, the spiciest chillis in the world. It’s been a spicy love story between me and the nagas since then.

WORLD FAVORITES: GRILLED CHICKEN ONION SKEWERS WITH SALAD AND CROUTONS

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If there ever is something that truly transcends all boundaries, both cultural and geographical, it is the love for chicken! And one of the easiest and most popular methods of cooking chicken is grilling. The combination of grilled chicken skewers with a salad has gained wide popularity over the past few decades in the culinary industry

History

The emergence of grilling as a widespread cooking method can be linked to certain events in history. The very beginning can be traced back to man’s taming of fire. Till the 1940’s grilling was limited to picnics and campsites. But with the end of the Second World War, and reorganization of urban accommodation into suburbs, backyard grilling gained widespread popularity.

Skewered grilled meat is synonymous with several Middle Eastern countries such as Lebanon, Bahrain and Abu Dhabi. It gradually attained popularity all over the world for its ease of cooking, and the fact that it eliminated the need for cutlery.

CHICKEN CAESAR SALAD - THEATRICAL FLAIR OF TABLE-SIDE TOSSING

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The original Caesar salad, the one that went on to create sensations in Hollywood, did not use chicken as in the preparation. In fact, the salad was made by way of a fluke!

History: A table-side prep, a stop-gap measure, Hollywood fame

The Caesar salad has a history just as enticing as the salad itself. The credit of discovery of this legendary salad is accredited to restaurateur Caesar Cardini. Like most legends, the preparation of this salad too was accidental. It was prepared as a stop-gap solution to keep his customers merry, after a Fourth of July rush in 1924 had robbed Cardini of all his kitchen supplies. Thus, was born, the mighty Caesar Salad that would go on to create trends in Hollywood, for the first time. To add flair to the fire, Caesar had prepared it at the table-side; he had to make do with whatever was at hand. According to the stories that had run rampant, the original recipe was a concoction of romaine, croutons, garlic and boiled eggs, olive oil, Parmesan cheese and Worcestershire sauce.

MEAT AND FRUIT FUSION: APRICOT CHICKEN DRUMSTICKS AND GREEN SIDE

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Though most people remember the England of old for their trade exploits, they have also made vast contributions to the culinary industry. Due to the abundance of herbs and fruit in England with their own distinct flavors, British chefs had the opportunity to mix and match several flavors, and they came up with several delicacies. Prominent among these fusion dishes is apricot chicken.

BATTERED FISH AND CHIPS AND SALAD - A STOCK MEAL FOR THE WORKING CLASS IN ENGLAND

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The battered fish with chips and salad had always been a tongue-tickling affair. Did you know how fish first came to be battered?

History:

The history of battered fish with chips and salad is as appetizing as the food itself. Fish and chips had become a stock meal amid the working class in England during the latter half of the 19th century. Fried fish had first entered England by the grace of the Spanish Jews , and was considered the perfect prototype for the fish component of the dish. Originally, the Spanish Jews, clustering in England would have fried fish by coating it in flour. Battered fish, according to the traditional recipe which has been carried forward till date, is primarily coated in flour. Then it is dipped into a batter of flour mixed with liquid. The first fish and chip shop was opened in 1980 in London by Joseph Malin.

ARAB MUTABBAQ: A FEAST TO THE TONGUE

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Mutabbaq also known as murtabak or mutabar where muta means egg and bar means roti or bread in the native language of Kerela. This dish is versatile in nature. As the stuffing changes, the taste also does. It can be cooked in a vegetarian and also non-vegetarian form. People all over the world are fond of their own version of Mutabbaq. All the layers are significant and possess their own different taste. In a bite, you’ll find it crispy and in yet another it will melt like an ice cream in your mouth. When cooked sweet, it acts like a dessert and when the savory one is cooked, you just can’t stop having it. It is an absolute delight to the tongue.

STUFFED KARELA BITTER GOURD NUTRITIOUS AND MADE YUMMY BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: RAJ

To many one of the most unappealing of vegetables, yet to many a treasure trove of nutrients, Karela or bitter gourd bring equally vehement reactions from people. Bitter to the extent that idioms have been made regarding bitterness using this vegetable, most people especially children are found to making faces at the very mention of this vegetable. Yet no one can deny the goodness that the consumption of this vegetable can give, whether that is in blood sugar control, as a laxative, for various conditions of rheumatism and gout. But our mothers seem to have the uncanny ability to convert this bitterest of vegetables into something tasty. Stuffing the vegetable is one such way.