The Beloved Dhaba - Highway Eateries in India
By Conchita de Souza
By Conchita de Souza
By Conchita de Souza
By Claudette D'Cruz
When you are roaming the streets of India’s cities and suburbs, you will find one common factor that unites them all. No, it is not the excessive honking of vehicles overcrowding the roads. Neither is it the numerous potholes, uneven pavements and surprise ditches that one encounters whilst trying to walk down the streets. It is in fact, the endless street stalls and stands that offer quick, tasty and creative snacks to satisfy your hunger. The best thing about street food in India, is that your impatient hunger need not wait very long to be satiated by the textures, flavours, temperatures and colours offered by these hard-working street vendors.
Here are some of my favourite street items that I indulge in to satisfy my notorious state of hangry.
I could probably write a book on the numerous street foods available across India, but that would be another task in itself. My advice to you is to come over and experience the variety, wonder and delight that the street food will offer your tastebuds. For those of you who have tasted Indian Street Food, I would love to hear what you rate as your favourite. Comment below and let us know!
By Conchita A. de Souza
By Claudette D'Cruz
There is nothing quite like the overpowering sensation of ‘belonging’ that hits me as soon as my train arrives into Karmali, a small, picturesque railway station located in the north of Goa. The earth is coloured a dusty kind of rouge, the sun beats down hard and the palms of the endless coconut trees delicately intrude upon the blue skyline. Although I call Sydney home, Goa is my home away from home. That overwhelming sense of ‘belonging’ which I earlier mentioned arises from the simple fact that Goa is too, the land of my ancestors. My mind wanders to how life was a struggle back in the old times - no electricity, no technology to keep them entertained, no thermomixes and ultra-cool blenders to make nice cream and smoothies. Despite the lack of all these ‘necessities’, I believe they probably led much more fulfilling, albeit humble lives, than I ever could. The food was probably far tastier and fresher and free from the corruption of preservatives and pesticides. People would actually communicate with each other rather than hiding behind a screen. Honest and physical labour in the homes and fields would keep them fit, rather than the shallow obsession we sometimes have with exercise as a means to fulfil society’s high standards of aesthetics. It is a world we may never know.
I would be caught lying if I said I return to Goa regularly for the sole purpose of meeting and spending time with my family. Whilst they are an important reason for returning home, it is in fact the delights of Goan cuisine that keeps me coming back time after time. I must give particular mention to my Aunty’s cooking, which will feature as the central focus of this post. Here are some of my favourite dishes that she lovingly prepared for me on my recent trip that elated my soul (in no particular order).
I should also comment on the fact that I travelled to Goa in May - which is literally the hottest and most humid month of the year. It’s when your sweat sweats, when showering thrice a day is acceptable and when lethargy and languidity are the only ways in which your body rolls. However all is forgiven because it also happens to be the period during which two of my favourite fruits are in season - Mango (specifically Goa’s favourite mango - The Mankurad) and Jackfruit. Now I could write an entire blog on just how much I love these two fruits and I how I consumed them in the kilos during my stay in Goa but I won’t. However, if you happen to be in Goa during the month of May, you’ve been briefed - Mango and Jackfruit will sustain your soul too.
My Aunty packed a multitude of goodies for me for my return trip (I told her it was a short flight, but she still packed a tiffin of beef roast paos [Goan bread rolls] and jackfruits to sweeten the mouth). There were Goan sweets, mangoes, more jackfruit, home-made pickles and she even squeezed in a container of cooked prawns and more roast. I realised at that moment my sense of belonging to Goa was inextricably linked with the comfort I feel when I eat her food, and the gratitude that envelopes me as both my tummy and soul experience contentment.
To create your own taste of Goa, which your guests will love you for, click here for a tasty Goan curry involving red meat, here for one involving chicken and here if you want to make an unforgettable Goan seafood curry.
By Conchita A. de Souza
By Claudette D'Cruz
Every now and then, I get this overwhelming feeling of gratitude for my humanity. This feeling is attributed to the fact that out of all the species on earth, humans have been chosen to be the makers and drinkers of that elixir of life - chai. Though a glass or two or three of wine might warm up my insides and enable me to relax, a cup of chai warms my soul and stashes my worries away for another day (and that day will usually involve chai too, leaving the worries with hardly a moment to bother me).
This post is an ode to the world’s second most consumed beverage (water being the first, not wine, as I mistakenly thought). It is believed that the word ‘chai’ or ‘tea’ originated from two different pronunciations in Mandarin - ‘Cha’ or ‘Te’. Hence, the words for ‘tea’ in hundreds of languages throughout our world, derive from these two different pronunciations. ‘Chai’ means ‘tea’ in Hindi (as well as in Russian, Arabic, Persian and Swahili, interestingly); ‘Cha’ in Korean and Portuguese; Caj in Croatian and Czech; and Te in Spanish, Italian, Danish and Swedish.
In India, the cup of chai has worked its way into the homes and hearts the world’s second largest populations. Every minute of every day, one of the hundreds of thousands of chai wallahs/wallis (tea vendors) across India is guaranteed to be brewing chai. Their aluminium pots externally browned by hot flames of gas and internally browned by the sacred stain of the ‘chai patti’ (tea leaves). I firmly believe that it is these men and women who drive India as a nation (and farmers too).
To me, chai is synonymous with ‘connection’ because it is always consumed in the presence of others, whether that presence be physical or emotional. When you arrive into someone’s home whether it be a friend or stranger, you are sure to be greeted with a steaming hot cup of chai which is as strong a symbol of welcome and recognition as is the traditional ‘Namaskar’ or ‘Namaaste’ (the Sanksrit greeting which translates to ‘the God within me salutes the God within you’).
Chai is a beverage of contradictions; putting us to sleep yet waking us from our slumber, settling our nerves whilst also re-energising our bodies, warming our fingertips during the cold weather and keeping us cool in summer (yes indeed, hot tea in hot, dry weather makes sense according to science. Click here for the explanation).
So how do Indians usually do chai? With milk and sugar of course! Sometimes with the addition of spices like ginger or cardamom (popularly known as ‘masala chai’). Sometimes poured from ridiculous heights to take away the initial burn to your tongue. Sometimes slurped in saucers when in a rush. In my experience of drinking chai in India, I’ve observed that the smaller the cup, the sweeter and stronger the chai. Sometimes chai is served in plastic shot glasses, its effects resembling that of much stronger, alcoholic beverages. I like my regular chai with either a simple biscuit, rusk or a plain, crumbly cake - all of which I like to dunk into my chai so as to infuse the solids and soften them so they melt in my mouth. The ‘dunking’ object should be plain in order to not disrupt the balance of flavours contained in the chai. I ain’t gonna be dunking no Tim Tams in my chai that’s for sure.
Speaking of chai, did you know that we have our very own Chai Latte spice blend? Made without any preservatives and 100% vegan just so you can be the chai wallah/walli for your loved ones and impress them with your chai-making abilities. Click here for the link to a pot-full of happiness, best shared.
Here’s to a lifetime of chai! That your life may be brewed in the reassurance of its soothing leaves, the comfort of its milk and the sweetness of taste!