I must have been about 4 or 5 years old, when I sat with my father in a darkened movie hall watching a grainy-white documentary that showed strange men using sticks to pull up strings off the table to stuff it in their mouths. And I loved it right away. By the time I got to my teens, I could not think of anything more sophisticated than insouciantly picking up my roast pork with chop sticks while holding a conversation with an extraordinarily gorgeous Japanese lady. Of course, it hasn’t happened quite that way (the Japanese lady part that is) – but I still think it is way cool to eat with chop sticks. So, a few years ago, I decided to learn how to do it.
It is pretty simple really. Here is how you do it.
You grasp the chopsticks within the fingers of your right hand (ie. if you are genetically left-handed; otherwise, hold it in your left hand). Then push them into a bowl of noodles (always a bowl, never a plate). The chopsticks will immediately come off your fingers. Next, you hold them a bit more steady and try to dig out the noodles harder. The whole caboodle will come out of the bowl and fall on the table. Keep repeating this till your companions at the table (in my case, a wife and two incredulous little boys who could’nt understand why they were not allowed this kind of fun) ask you to go away. Do this for about a month. You will crack it. I did – so I know you can too.
Yup, now I can hear the question. Is there a simpler way of learning to use chopsticks? Unfortunately, No. But, the good part is, this will seem really simple when you realise you need to use chopsticks and the chinese soup spoon simultaneously to get the sang-froid look. That, my friend, is another story.
“we counted fourteen separate hors d’oeuvres – artichoke hearts, tiny sardines fried in batter, perfumed tabouleh, creamed salt cod, marinated mushrooms, baby calamari, tapenade, small onions in a fresh tomato sauce, celery and chick-peas, radishes and cherry tomatoes, cold mussels. Balanced on top of the loaded tray were thick slices of pate and gherkins, saucers of olives and cold peppers. The bread had a fine crisp crust. There was white wine in the ice bucket, and a bottle of Chateauneauf-du-Pape left to breathe in the shade”
” The main course arrived – rosy slices of lamb cooked with whole cloves of garlic, young green beans and a golden potato-and-onion galette“
“The cheese was from Banon, moist in its wrapping of vine leaves, then came the triple flavours and textures of the desserts – lemon sorbet, chocolate tart, and creme angalise all sharing a plate. A coffee. A glass of marc from Gigondas. A sigh of contentment.”
Peter Mayle can be irritating. Here I had just finished what most observers would call a sumptuous Sunday lunch and settled down to read his “A year in Provence” and before you know it, I am panting for more food. I must say this for the man. He can bring food alive . Continue reading →
(Telugu actress – or, Actor as they seem to prefer it - Ileana giving away a prize)
The latest edition of the Times Food Guide, Bangalore was launched over the weekend with much fanfare at the Windsor Manor. And I found myself in a Page 3 gathering, not my natural watering-hole. For some reason, the good folks who ran this shindig decided that I was to be one of the 20 odd people giving away a prize and so I found myself wedged inside an unlikely group including Kannada actors Ramya & Ganesh , the snooker player Pankaj Advani and Wipro CFO Suresh Senapati among others.
I gave away the prize to Dakshin the south Indian cuisine restaurant at the Windsor. Which was a relief, since I do genuinely like Dakshin. But specialty food in 5 star restaurants is, in general, not for true foodies. Continue reading →
I am just back from a quick business trip to Delhi which coincided with the coldest week in Delhi in 28 years. Not good news – but as luck would have it, the first day there turned out to be very cold but very sunny, which is a lovely combination. So, escaped unhurt.
For old times sake (and because they have a bloody early morning flight from Bangalore), I flew Indian Airlines, which has now been determinedly renamed Air India. Unfortunate. Because in the process, Indian Airlines, which I have always had a soft corner for, is really starting to resemble Air India, which according to me is unquestionably among the the 10 worst airlines in the world. So, here is an emotional requiem to Indian Airlines; RIP.
Among the obscene prices for hotels rooms in Delhi, I was able to wangle a slightly less indecent price (fairly crazy nevertheless) from the The Taj Palace hotel by booking a no-cancellation room, way ahead of time on the Taj Hotels website. It is always nice to stay at the Taj, because somewhere they have perfected the art of clean & efficient luxury service without the ‘looking-you-over’ approach of some Indian luxury chains, not the least of which is the Oberoi. Continue reading →
Fuk Yeun Hotpot seafood restaurant (yes, seriously – that is the name) in Mongok, on Kowloon island introduced me to the pleasures of the Hong Kong Dim Sum. The last time I had Dim Sum somewhat close to this good was in the chinese restaurant at The Oberoi in Delhi. Dim Sums come in various types, shapes & sizes. Steamed buns, fried spring rolls, dumplings of all persuasion, veggie concoctions et al. Fuk Yuen rolled out the whole lot. And the real surprise in the package was this Capsicum & Eggplant number.
Moving on. For me, Wontons are the royalty of dim sum. Delicate dough hiding clever concoctions of meats & seafoods steamed in Bamboo steamers. Seems the cantonese word for Dim Sum also means ‘swallowing clouds’ which I guess is as apt a description as possible. Trust the ancients to get it right.
In all of this, I could not get to try out the vast array of live seafood on offer at Fuk Yuen. Tanks filled with lobsters, shrimp, clam, garoupa were all, unfortunately left behind. Next time.
The raging question of our times is obviously : Is Singapore or Hong Kong better for street food? Standing on various corners of Causeway Bay in Hong Kong earlier today, I can see the battle to be pretty close. On the whole, my guess is Singapore is a length ahead for two reasons. The first is the fact that Singapore street food offers 4 distinct cuisines (Chinese, Malay, Indian & Peranakan/Nyonya) whereas Hong Kong has mostly chinese (although Cantonese + all other great chinese cuisines are on offer). The other is the wide range of food courts that Singapore offers for hungry travellers. These food courts combine the visual variety of many different cuisines with the legendary squeaky-clean environs of that city state. Yup, one length ahead.
Incidentally, there is a rumour that Michelin Guide is on its way to Asia.