Put India on your plate

In a conversation with Raman Preet Singh Ahluwalia, Executive Chef at Park Plaza Zirakpur, I realised that most of the things I grew up on made complete sense to me and that my logical mind had completely failed me when I hoarded food in packets and cans. The Chef who demonstrated his skill by helping me cut back 2 inches of flab in the two days that I was with him. He spoke about the need to enhance the Indianess on our plates. Here's a few bits from our conversation:

Me: There has been a lot of emphasis on changing the oil we use to cook in every six months or so. What oils do you prefer and why?

Chef: There is no uniform rule to cater to people across the world. In India, we often tend to misinterpret international trends and follow things blindly. The olive oil that is sold in India, for instance, is actually the industrial oil with olive flavours in it. How can that be a healthy option to add to food? In the rush to adhere to international trends of eating, we are totally ignoring centuries-old tried and tested kitchen modules to suit our palettes. I use only the freshly procured mustard oil (kachchi ghaani sarso tel) for cooking at home. Not only is it the freshest oil, it really complements the vegetables and lentils that we eat in this country. Given our climate and weather, our bodies require a certain level of cholesterol to be generated. Th whole market-driven low cholesterol oils are actually doing you more harm than good.

Me: What to you is the best breakfast that one can have?

Chef: Not paranthas. The problem is that instead of adhering to what the actual tradition is, we have moulded our conveniences as tradition. It is not healthy to start the day with fried food anywhere in the world. The best breakfast to have in India is a bowl of fruit with roasted or beaten wheat/barley/ragi or any carbohydrate rich cereal served with milk. If you actually are talking about tradition, stop drinking milk tea and fruit jams and fried food. The ideal meal is always light and nutritious.

Me: But fast food is a necessary evil in our times. How can one avoid junk food?

Chef: Who is asking you to avoid junk food? Eat the burger, leave the fries. In India, it is considered stylish to waste homemade food. How many people leave their fries? We feel ashamed in leaving behind a glass of aerated drink, knowing that it only damages us but we don't mind throwing away glasses full of drinking water. Home-made vegetables are discarded with little concern but pizza is always finished mostly even without having to ask. We have cultivated very irresponsible food habits and we are suffering because of them. The trick that I have learnt and incorporated is to stay true to Indian basics and finish with an international touch.

Five tastes of paradise

To start with, I do not live to eat. I prefer eating what I like to see or smell. I have sampled everything that has found it sway to my plate and as a rule, I hardly ever waste food. I respect food but I don't live in it. There have been only five occasions when I have not had just enough of a sampling. I don't mind going back, every now and then, for another taste of these.

The full, tall glass of Punjab seems more a threat to the uninitiated. It is actually a great reference for the attitude of the people of Punjab. Large-hearted, loud laughter and a large appetite. I dare you to down a full glass at one go. If you do, the next glass is on me!

This harmless-looking eatery at the heart of old Amritsar was where I sampled, much more than fair share of, the stuffed soya kulchas. Needless to say, I avoided the joint for the rest of my visit but I have found myself itching for a sample every now and then.

Having fasted an entire day during the holy month of Ramzan, during my visit to Hyderabad a few years ago, I was led to this little place next to a Parsi bakery (another mouth-watering memory sans images) and opposite the Hyderabad Biryani House. I found this preparation rather odd and was informed that it was "Haleem". Halal meat is used for this preparation and the meat is cooked overnight on a slow flame and then tempered through the morning hours. It is only by later afternoon, a few hours before the fast is to break that the meal is finally ready. This is not a dish to be taken at face value, loaded with spices and fat, even a small amount is quite filling.

During my visit to the Konaseema in Andhra Pradesh this year, I discovered pure joy for my sweet tooth. Prepared of rice flour roasted as paper thin sheets and stuffed with jaggery and nuts, this unique sweet dish a speciality of the region and is quite the taste for me. A hint of saltiness followed by a burst of sweetness and the crumpling texture of the rice flour sheets. Sigh!

My friendly neighbourhood fix. On the way to the Banke Bihari Temple in Vrindavan, I always stop by this gentleman's shop for amazing pedhas. Prepared from condensed milk and jaggery, this sweet is mainly taken as an offering to the God, who in turn is merciful to me and forgives, unlike my waist, the extra packet I carry just for myself.