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MELTING POT A Delicacy from the South By Kamini Murthy If you ask an average Indian his daily fare, he is going to reply that he eats exactly what all other Indians eat - the same dal and rice (disparagingly called dal-chawal) along with some vegetables and assorted chutneys and raitas. In reality, there are such enormous variations that reflect economic, religious and climatic differences from region to region. India’s population is highly diverse, with cultural identities heavily infl uenced by religious and regional practices. Ayurveda stresses on the equilibrium between mind, body, and spirit. It has exerted an infl uence over Indian cuisine in general, dictating ingredient pairings and cooking practices. ence throughout Indian cuisine, the ways in which Ayurvedic food rules are applied differ according to religion and regional culture. Although a significant part of the Indian population is vegetarian, more so in the South, it is a misconception that meat is not eaten much in India. Meat forms an important course in all meals particularly during celebrations and feasts. Andhra Pradesh- Andhra cuisine is largely vegetarian but the coastal areas have a large repertoire of seafood. Fish and prawns are cooked into curries along with coconut or sesame oils and fl avored very generously with red chilies. Hyderabadi Biryani is one of the specialties of Andhra cuisine. Snack INDIAN POPULATION IS VEGETARIAN, MORE SO IN THE SOUTH, IT IS A MISCONCEPTION THAT MEAT IS NOT EATEN MUCH IN INDIA. MEAT FORMS AN IMPORTANT COURSE IN ALL MEALS PARTICULARLY DURING CELEBRATIONS AND FEASTS.
like onion bajjis, punukulu (batter of semolina and yoghurt, deep fried). The pièce de résistance of the evening tiffi n simply has to be the Mirchi Bajji, a large green chili stuffed with spices, coated with a batter and deep fried. Savories include chegodis, murrukku, etc. Desserts include payasam, a pudding made with rice and milk (which you will fi nd in many different avatars all over India). Desserts very typical of Andhra are putarekulu and Bandar laddu. Recipe from Andhra Pradesh Dibba Roti Ingredients 2 cups Raw Rice (any variety) 2 cups Urad dal( black gram) 1 tablespoon jeera 1 tablespoon whole peppercorn Salt to taste Oil to fry. Method: Soak both the rice and the urad dal for 4 hours separately. Grind the urad dal very fine with minimal amount of water. Grind the rice with a little water a little coarsely. Mix the two well and add salt, jeera and peppercorns. Heat a little oil in a kadai or wok (maybe 2 tablespoons or so). Pour in the batter and reduce the flame to simmer. Cover and let fry on a very slow fl ame until golden brown. If required add a little more oil. When the bottom is golden brown, turn over and fry the other side adding a little oil again. MELTING POT ANDHRA CUISINE IS LARGELY VEGETARIAN BUT THE COASTAL AREAS HAVE A LARGE REPERTOIRE OF SEAFOOD. FISH AND PRAWNS ARE COOKED INTO CURRIES ALONG WITH COCONUT OR SESAME OILS AND FLAVORED VERY GENEROUSLY WITH RED CHILIES. HYDERABADI BIRYANI IS ONE OF THE SPECIALTIES OF ANDHRA CUISINE. Hyderabadi Biryani Ingredients • 1 kg: Meat • 750 gm: Semi cooked rice • Sautéed brown onions to taste • 1 tbsp: Ginger garlic paste • 1 tbsp: Red chilli paste • 1 tbsp: Green chilli paste • ½ tbsp: Cardamom powder • 3-4 sticks: Cinnamon • 1 tbsp: Cumin seeds • 4-5: Cloves • 2 tbsp: Lemon juice • 250 gm: Curd • 4 tbsp: Clarified butter • A pinch: Mace • Mint leaves to taste • 1 tsp: Saffron • ½ cup: Water • 1 tbsp: Salt • ½ cup: Oil Method 1. Clean the meat. 2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well. 3. Add curd, clarifi ed butter, semi cooked rice, saffron, water and oil and mix it well. 4. Now apply sticky dough on the sides of the pan. 5. Cover with lid to seal it and cook for about 25 minutes. 6. Hyderabadi Biryani is ready to eat. 7. Garnish with boiled eggs, sliced carrot and cucumber.
Page 3 and 4: Vol. II • Issue 4 • November 20
Page 5 and 6: T E N T Delhi the City of Monuments
Page 7 and 8: Though relocation agencies assist e
Page 9: Apartment at Indirapuram, Ghaziabad
Page 12 and 13: ENTERPRISE but in 1972, Deborah’s
Page 14: ENTERPRISE COLOURS The Art of Mehen
Page 17 and 18: Singh. When Lisa and Dan Leonard ca
Page 19: law, education, IT, health educatio
Page 22 and 23: FESTIVE WATCH Politicians present a
Page 26 and 27: HERITAGE WALK Red Fort inside view
Page 28 and 29: HERITAGE WALK Safdarjung’s Tomb S
Page 30 and 31: INDIAN JOURNEY The Great Indian Vib
Page 33 and 34: WHAT’S IN Oh! Calcutta By Surita
Page 35 and 36: WHAT’S IN Dreaming Vishnus Dreami
Page 37 and 38: O SON OF MAN! I loved thy creation,
Page 39 and 40: For the trailing spouse, getting in
Page 41 and 42: serene park down by the edge of the
Page 43 and 44: ‘Unprincess!’ has three stories
Page 45 and 46: Musical Instruments In India music
Page 47 and 48: Picture Puzzle Use the picture clue
Page 51 and 52: IN PICTURES The Expat Cup Qutub Gol
Page 53: IN PICTURES Glimpses of the Santa F
Page 56: CULTURAL CURRY A taboo throughout t
Page 60: Group of Delhi Expats camel excursi

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