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More (about) food

My palate has experienced a plethora of flavors and textures over several decades, some are mere nostalgia since no one seems to make these items in California.  Many we continue to enjoy through local eateries and via my better than half consort that feeds me every chance she gets.

  • Shrikhand with Kesar - Dehydrated yogurt based sweet elixir again with hints of saffron or Kesar (the color vivid orange lent by the fragile dry anthers of a flower)

  • Vada Pav - a chickpea batter coated and fried ball containing spicy potato and ginger paste sandwiched amid a fluffy baked goodness of fresh Pain or Pav or bread.  Accompanied on the plate by a ginger, peanut ground with chilli powder condiment called chutney.  If that is not music  to the tongue then I know not what is.

  • Pomfret Fry - A salt water flat fish that looks like a rhombus with a distinct oily and sea water smelly nature when crisped over a pan with some rava (semolina flour on the outside) is a seafood delight.  Fish does need marinade over night made of ginger, garlic, chilli and lemon.

  • Banarasi Meetha Pan - This is a mouth freshener and digestive aide.  It is the spicy leaf of a betel nut tree on which a variety of sweet (dried rose petals in sugar) and astringent ingredients are spooned on.  The entire assembly is rolled like a pillow and pinhed with a clove.  Pop it in the mouth for some amazing tingling and sweet sensations.
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