Monday, May 30, 2016
Thursday, May 26, 2016
Saturday, May 21, 2016
Pick-kal
Pickle is actually a Pick-Kal (Tomorrow) as it is a pick for tomorrow. They are prepared in present for a tastier future. Neither a starter nor a main course and not even a dessert, but the meal is incomplete without it. Finds no place even in menu of a high-end restaurant, however the table is incomplete without it. It is impossible to find a restaurant table without salt and pepper, tissue and of course a jar of pickle. I have once noticed, someone demanding it at Pizza Hut, such is the level of obsession of some in the country.
In layman terms Pickle is a combination of salt, sugar, spices, oils and vegetables or fruits. The ingredients chemically work so beautifully in conjunction that a nutritious food product is created. Many people will raise eyebrows on nutrition. But, yes pickles are nutritious. They are very good appetizers, probiotic and source of antioxidants and nutrients. The salt and sugar apart from adding taste are responsible for the preservation of the vegetables. Salts exude out sugars from fruits and destroy spoilage bacteria and these sugars are then fermented which add taste and life to the pickle.
Just Google quotes on pickle and there is no dearth of people’s experiences with it. Pickles are legacy example of preservation. In an Indian household, the average pickle is 2-3 years old and do not be surprised if one gets to taste to even older. 20 years is the oldest I have tasted until date. A common adage in Hindi “Kos kos per badle pani, bees kos per vani” well defines pickles of India. Start moving across the country and the pickle of the same vegetable will come in all different variables of color, taste, texture, process of making.
Pickle making is not just a process instead an art. Pickle from each Indian household has its own unique touch. A household usually makes their pickle and has a secret legacy recipe. The legacy is passed on to younger generation usually adolescent girls in the family by older generation usuallyDadi or Nani (granny)and is still alive in the rural India. The urban has missed onto this and they usually grab factory made available in the stores. However, many variants are available but the factory made pickles have yet to capture the respect of seniors, it is uncommon to hear “yeh bazaar wala achaar bekar hota hai” (This pickle from Market is bad) from the elders in family and they always suspect the ingredients. However, with advancements in technology and research in the fields of Food science these factory made pickles have come a long way and are able to touch lot of lives. Punjab tastes an Andhra Mango pickle now. People are getting to know Indian Pickle Culture and loving it. These exclusive pickles are now just a click away. You can order your pickle online and is at your doorstep in a day or two. It is history when one has to wait from 10 days to 6 months to eat a pickle.
Pickles are not just of aam (mango) or nimbu (lemon) or any other fruit. There is lot of variants available for each fruit as well. For example, mango pickle is dry wala (no traces of oil), tel wala (loads of oil), masala (spicy), punjabi, hyderabadi, sweet and sour, gujarati and lot more. I was reading one book and came across a recipe of Hindustani aam ka acchar, and I was wondering that how Hindustan is different from Punjab, Hyderabad, Gujarat and other states or vice versa. It is with other fruits as well; ten variants of lemon pickle are not tough to find in an Old Delhi pickle shop.
In India, you think of a fruit or a vegetable and there is a pickle for it. Common ones are of onion, jackfruit, lemon, chickpeas, garlic, reddish, carrot, cauliflower, turnip, mango, gooseberry (amla), green chilli, red chilli, coconut, tomato, bamboo, pumpkin, cucumber, drumstick and and and. These are just fruits and vegetables; however animals are also not spared when it comes to pickles. Chicken, prawn, fish and meat pickles are a connoisseur’s treat. These not so common non-veg pickles are from all over India, from north to south and from east to west.
Pickles of India advocate its diversity. One may pick a same pickle from different state and each has its exclusive taste. Keep exploring the elite viand and make your life tastier and merrier. Happy Eating !!!
Friday, May 13, 2016
Wendy's | Khana Talks
Burger brings to mind a round bun sliced in two, stuffed with
vegetables, cutlet, mayonnaise, lettuce and multi sauces running out from the sides.
Wendy’s is trying to change this round image by delivering burger in kind of
square shaped buns. I personally liked the square buns, as they are more
comfortable to grab and munch.
Economic range of railway cutlet and crispy chicken is a low
risk and is ironical to adage “high risk high return”. It is "let's give
it a try" offer for the new customer. With this offer, Wendy’s does a
decent job in trying to hold a customer, though only future will decide the
loyal turnouts. Other attractions are cool ambience, tasty sauces, numerous
burger options, sides and shakes. Yes, burgers are off course the lead actor.
Classic chicken burger, Bacon cheese baked potato, BBQ bacon club and crispy chicken were viands of honor at the cash counter. We received a tower token in return, which we placed at our table and accordingly served in short span of time. Cute small red and green toothpick flags, holds the burger and mark it as veg or non-veg.
Classic Chicken burger as the name is a legacy, with not much
experiments and just another burger at any burger store. Therefore, it is a
good option for those with low risk appetite for taste. However, something not
having USP is a bit of high priced at 170, at least for me.
BBQ Bacon Club burger was worth the price. When you bite the burger, the bacon inside will hit a crunchy feel and as the teeth get inside, juices spill out. Burger is juicy from inside, crunchy from outside.
Crispy Chicken is an open cutthroat competition to Mac Donalds
low range chicken burger and knocks it left, right and center. More than value
for money is the mantra. One of the best low price options of Chicken burger in
the City. In fact, their own Classic chicken is loses the in house battle.
If this had been a movie, the award would have been grabbed by supporting cast. Supporting cast? This role is played by Ghost chilli, mustard, Garlic aioli, Tzatziki and Ketchup. The sauces are amazing, makes visit a worth for a real 'chatora' or a 'chatori' in you.
We paid around 500-600 including service taxes for dishes. The
time of visit was post lunch and the hunger thief was already under arrest, so
could not do much loot.
Why to visit? Eatery with good number
of variant options for burger, sides and drinks. You do not need a reason to
visit so when you are not sure where to go, just go and grab your junk. Good place to chit chat and hangout
with your love, peer or an old friend along with burgers and shakes.
Why not to visit? Looking for something
exclusive, fine dine or an experience or you are in no mood to eat burger.
Hai Kahan? CyberHub, Gurgaon Do share your experience with any variants you try out.
Happy eating... J
Subscribe to:
Posts (Atom)