Monday, April 29, 2013

Food for the {nostalgic} soul


I am a three year old blogger today. And after spending three long years in this parallel world of blogging, the feeling of belonging to this world becomes more prominent within. I may sound a little illusory but that’s how it feels. To all the distant viewers from every corner of the world who share my blogs, write to me- here's a big hug!

I am just out of the long wedding celebration of my only constant companion; my sister and it will take a while for me to get back to the future. I will write and share some very interesting stories and photographs from the wedding very soon.



Today I have for you some mouth watering authentic Bawa food which will make this Tuesday morning a little more exciting. Dorabjee and sons has been a family haunt since ages. We all being true foodies at heart we frequently stopped by to pick up mutton cutlets and salli gosht and dessert which included the bright smile from of the owner. My first visit to this place was years back when I was around six years old and a cat had jumped on our table.

Nothing has changed over the years and I make sure I sit on the same table every time I go there, however the cat is missing. Very few places in the city have maintained their charm and taste like Dorabjee has.
So if you are in my nostalgic city you know where to head. If you already know this place you should thank me for reminding you. 

I would recommend my personal favorites- Mutton cutlet with pav, salli ghost, salli kheema, frames (a vibrant drink which you no more get there) & Malai kulfi.

Don’t miss the owners smile.

Saturday, April 13, 2013

Summery {joys}


I have been having sol kadhi since the time I was born. It is an essential part of our meal since we happen to eat fish almost every day. The first thing that tempts you to have it is its subtle color. You can always judge good sol kadhi from a mediocre one just by its color. The coriander leaves complement its fresh color and give you a soothing feeling when you drink it on a hot summer day. You can have it with boiled rice and fried fish.
Solkadhi
When I was younger, my mother made fish mostly on Sundays and I connected Sundays to the aroma of steamed rice and fresh chilled sol kadhi followed by a short nap. I wondered how it was made and thought that some kind of color was added to the kadhi. Now after many years of trying sol kadhi in different parts of the country I realize how each community is sensitive about how it needs to be made. Some people add cumin seeds while some think if you add cumin; it’s no more the authentic sol kadhi. Well, thanks personal choice but the real star behind this refreshing taste is kokum, a fruit that forms a base for most of the delicacies in the Konkan region of India.


Now that the weather is going to be hard on us, might as well treat ourselves with some summery joys