Wednesday, January 18

‘Dastarkhwan’ revisited

I first came across this word, dastarkhwan in Lucknow. It's a tiny street which is full of little eateries. And I tell you the food there is to die for kids. It's truly magical what they do. Every time I go there, nana gets me some food from there and I just pig out. Here's an article written by a friend of mine which goes a bit deeper into the history of food. I chuckled at the recipe where she mentions 'bhunao'. Brown. Take a peek at mamma's recipe book. It's so amusing to read. But that's what makes these recipes beautiful and lovely. They include the human touch. The emotion. Nigella Lawson does the same and that's why I love her as well. Food should be a passion and to make it or eat it, you should be passionate about it. And I further reiterate, the mark of quality for any restaurant is a biryani. Specially the meat biryani like goat or chicken. If that's good then the cook/restaurant is good. 
Maybe one day I'll learn to make biryani. We've got that hyderabadi biryani book but those recipes are horribly hard. And the girls don't like that. So I guess I'll have to wait till you come kannu. And it was good to see you yesterday. I was happy to see you relaxed and looking good. And don't forget the deal! :) 

‘Dastarkhwan’ revisited
Pritha Sen (left) with Manzilat Fatima. Photographs: Indranil Bhoumik/Mint
Manzilat Fatima, 47, is describing a Shia community speciality offered in prayer (haazri) on Muharram. “You take a mini paratha, place a kebab on it, add a piece of smoked paneer that you get in New Market here in Kolkata, plus julienned ginger, mint leaves, a slice of cucumber and a roundel of onion,” she says. “We call this a ghutwan kebab, because the meat is first marinated with papaya and then cooked till it assumes an almost paste-like consistency.”

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