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Sweet Coconut Rice – Narali Bhaat

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Narali Bhaat is cooked on the auspicious day of Narali Poornima which people refer to it by various names like, Narali Pournima, Shravani Pournima, Rakhi Pournima, or Raksha Bandhan are the different names for one festival which is celebrated in the month of Shravan

And in a country like India where every festival is known to have it’s unique delicacy so here’s what Narali Poornima has to offer our taste buds. Starting with the festival Narali Poornima is observed by the fishing communities mainly Koli community, this festival marks the beginning of the fishing season where the fisherman propitiate the sea god by offering coconut wrapped in a gold paper known as ‘Sonyacha Naral’ and pray for the safety and prosperity before commencing their fishing season. Sweet coconut rice or Narali bhaat is cooked specially for this occasion and is eaten with great relish. This dish is quite simple to cook but the taste is an ultimate festive treat for your taste buds. It is made by sweetening rice with jaggery and coconut and dry fruits are added to accentuate its taste.

Narali Bhaat :

www.nativchefs.comThe recipe is quite simple, you will need :
1 cup Basmati rice
3/4 cup Fresh coconut, grated
3/4 cup Jaggery, grated
1/2 teaspoon saffron strands
9-10 cloves (Laung)
4 tablespoons Ghee
2 cups Water
1/4 cup Mixed nuts, chopped (raisins, cashew nuts, almonds, chironji and any other nuts of your choice)

Why not celebrate rakhi by sharing this authentic delicacy with our family and friends.

Want to give your taste buds the traditional taste of this delicacy? So try out Narali Bhaat from Nativ Chefs where the dish is handcrafted with love by our Native Chefs at “NativChefs”

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Why you should prefer Traditional mithai this festive season

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The festive season is around the corner and what highlights the festivals ‘Mithais’. No Indian festival is complete without Mithai or sweets so why not go for traditional ones this season? But what is the fact behind saying that the traditional Mithais are better? So given below are some facts that actually prove to you that the traditional Mithais are the best!!

Fact 1: Smaller Quantity
Traditional Mithais are made in less quantity as they are made especially for you and the astonishing fact?? The nutritional value of the mithai is retained So now you can enjoy the mithai with much more relish. Never believed that mithais could be made without sacrificing with the taste and health!!

Fact 2: Use of Ghee

Traditional mithais are made with fresh ghee or oil where a perfectly measured quantity of ghee or oil is used and the medium is not reused again which is far better than the mithais made in replacement of Healthy fats i.e. trans fat which is not healthy for your stomach and could be an alarming concern for the most of us.

Fact 3: No Preservative

Most of the Mithais these days are made with preservatives to prolong its shelf life at the cost of one’s health. Consuming mithais with added preservatives in it deteriorates your health making you vulnerable to heart and breathing problems. While the mithais made traditionally are made without the preservatives so kudos to the traditional mithai!!!

Fact 4: Replacement of Sugar with Sweeteners

A lot of artificial sweeteners are added to the mithais these days to accentuate the taste but it again raises a health concern while in the traditionally made mithais there is no need of artificial sweeteners as it is made with the purest unused sugar or jaggery and with the utmost love and care and when food is handled with hands particularly fingers it releases the flora digestive enzymes in the food which helps us to digest the food better

Fact 5: Maa ke hath ka Swad

Remember that taste of your “Maa ke hath ke Cham Cham” ya “Aai ke hath ki bani Puran Poli”? or it can be any of the mithai which could bring out those mithi- mithi yaadein that you cherish forever and you take pride in saying that no one can make the exact version of that dish so what if this Rakshabandhan you celebrate it the way you used to with your family and let’s cherish those moments again by following the social distancing guidelines

So when it comes to homemade fresh food we at Nativ Chefs are committed to delivering you only the freshly made traditional food which is prepared with utmost love and care and most importantly it is cooked and delivered with safe hands.

So this festive season let us know what you prefer and let us all celebrate it in a traditional way.

STAY HOME
STAY SAFE
RELISH TRADITION
EAT HOMEMADE

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9 must have foods during Winter

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Winter is almost here. And with it, so is cold and cough and hundreds of other skin problems. But don’t worry, ‘cause we bring to you a guide on how to keep such problems at bay with these 9 easy foods. So go ahead and raid your kitchen, and thank us later!

1. Ghee

www.nativchefs.comCow’s ghee or clarified butter is rightfully considered as a superfood in our kitchen. Ghee is a great source of vitamins A, E, and helps in maintaining good cholesterol. Having a tablespoon of ghee in the morning is enough to keep your body warm for the day. What’s better? It also keeps lips and skin supple looking. Apply ghee on chapped dry lips and under your eyes and leave it overnight. Guaranteed results in three days! Now you don’t need expensive lip balms and under-eye serums anymore.

2. Honey

https://www.biohotels.info/en/our-offers/angebot-66224-honey-dream-offer--recomandation-for-the-weekend.htmlAn excellent substitute of sugar, honey is proven to curb high levels of blood pressure, which aids in a healthier heart function. It is rich in antigens only found in flowers that cure cold and cough. These antigens also boost immunity, thereby keeping you overall healthy.

Squeeze out juice from ginger and mix it with equal parts honey to prepare a syrup. Have one spoon of this three to four times a day for a phlegm free winter.

Pro tip- Facing dry chapped lips? Mix honey with some sugar and few drops of coconut oil and scrub off dry skin from your lips!

3. Amla (gooseberry)

www.nativchefs.comAmla is a rich source of vitamin C- eight times more than an orange- which is essential in strengthening immune system. It is also loaded with chromium that aids in insulin production- a lifeline for diabetic patients.

Pickle these wonder fruits in a spicy achaar, or make sweet Murrabba by cooking it in sugar syrup, or cut it in small pieces and dry it out with sugar and salt for an ideal candy! Amla juice also helps in getting rid of dandruff and flaky scalp by providing much needed moisture. 

4. Haldi (turmeric)

https://timesofindia.indiatimes.com/life-style/beauty/haldi-is-healthy-for-eyes/articleshow/70551869.cmsWe all know Haldi as an antiseptic and anti-inflammatory wonder spice. But apart from it, it also aids bile secretion and relieves constipation which is often a problem during winters. A piece of raw turmeric or Kachchi Haldi can be added in your morning cup of tea, or a glass of warm milk with some haldi powder and honey will go a long way in keeping winter ailments at bay.

Pro tip- For a hydrated and dewy looking skin this wedding season, make a face pack by mixing a teaspoon of haldi with fresh cream, honey and milk. Apply it evenly on your face and neck and rinse off in 15 mins for a radiant skin.

5. Adrak (ginger)

www.nativchefs.comIn a book titled ‘Healing Foods’, ginger has established its superiority by being a quick healer of upset stomach and fighting nausea. It also keeps the body warm owing to the presence of many volatile oils in it. Adding generous amounts of ginger in morning beverages can help flush out toxins from body.

Boil half inch piece of ginger with a few leaves of mint and Tulsi, strain and add a spoon of honey. Finish it off with a dash of lemon and enjoy a healthy green tea! You can also prepare coriander chillies chutney with garlic and ginger to have as a side dish.

6. Millets 

https://www.healthifyme.com/blog/millets-types-benefits-recipes-weight-loss/Seasonal winter crops like Bajra, Jowari, and Makka are nature’s winter gifts for our body because they are packed with all nutrients essential in facing cold temperatures. For instance, Bajra provides rich quantities of potassium and magnesium that are crucial in maintaining a healthy heart. Jowar is loaded with essential vitamins, minerals and about 50% of fibre that we need daily! Including these millets in your diet in this weather is a must. You can mix 25% of each millet flour in wheat flour to reap its nutrition every day. 

7. Sarson (Mustard)

www.nativchefs.comSarson seeds and oil are the hidden treasures of the Indian kitchen. They are power-packed with essential fatty acids which boost immunity and promote a healthy heart. Its anti-viral and anti-bacterial properties are known to keep infections at bay. Substitute your daily refined oil with Sarson ka Tel for these few cold months and enjoy an infection-free season!

Pro tip- Sarson oil also boosts hair growth and makes skin supple. Take a head-to-toe massage in mustard oil before showering and relish its wonders!

8. Jawas (flax seeds)

www.nativchefs.comHere’s another hidden treasure from our kitchen- flax seeds. These tiny wonders are a rich source of omega-3 fatty acids- an essential fat that our body cannot produce on its own. Just small amounts of Jawas every day can keep cholesterol levels in check. And what’s better? It also aids in weight loss as it is rich in nutrients and can keep the stomach full for a longer time. Dry roast Jawas with Jeera till it turns aromatic and stores it for a healthy after meal Mukhwas! Or get creative and experiment- have our Jawas ki Sabzi with Chawal ki Roti. 

9. Gud (Jaggery)

https://www.indiamart.com/proddetail/non-organic-jaggery-16925360973.htmlGud is a rich source of digestive enzymes, which help in regulating bowel movements and further cleanse our liver. Biting into a small piece of Gud after meals is a great way of kick-starting digestive process. Gud is also an excellent source of iron and folate that prevent amnesia. Just having a glass of warm water or milk with Gud in winters can keep your body warm. Our wide range of Laddoos prepared with Gud are also a great option to have as desserts.

Have any other creative ways to use these foods? Let us know in the comments below.

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Indian Treasures 2.0 – A Dinner Date

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It was a crispy cold Sunday evening. The dining hall and makeshift back kitchen of Press Club at Civil Lines were abuzz with frenzied activity- an evening of the second edition of Indian Treasures was finally here! Nativ-team was going through last-minute preparations- decorating tables, instructing helpers, setting dish booklet et all. There were salads being prepared and drinks being poured. The tables were being set and plates were being stocked. This dramatic activity made the excitement more palpable.

www.nativchefs.comToday, their long weeks of hustle for organizing this buffet dinner would test waters. Today, they would be hosting a party for 35 guests. And today, the guests would be tasting some of the most delicious, authentically prepared Indian dishes!

“India has so many dishes that go unnoticed, so many cooking methods that we are unaware of. Each recipe on our menu has its own story, each is its own hero. They are all hidden treasures which we wanted to highlight with Indian Treasures, and hopefully garner some appreciation for our own Tarla Dalals!” shares founder Leena Dixit.

www.nativchefs.comRight from selecting the menu to selecting the venue- the Nativ-team toiled for three weeks straight to organize a pleasurable evening. After exceedingly long hours of discussions and endless cups of Chai, the outline of this buffet started taking shape. A starter course, main course, and dessert from all four zones of our country were locked and sealed. There would be 22 dishes- each representing its diverse culture, straight out of our chef’s home kitchen!

 

“I think the toughest part of this was locking the menu- we have close to 50 chefs and all wanted a place on the plate! After so many elaborate meetings with the team and our food expert, we boiled down to these final 22. And I think everyone was supportive once we finalized them,” recalls Mrs. Dixit.

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www.nativchefs.com 

After the first line of guests hit our buffet counters, a cumulative aroma of smoky and spicy flavors had already settled in the room. Amidst children’s laughter and grandparent’s chitter-chatter, there was a comfortable vibe all around.

“I think with this leg of Indian Treasures, we have come a long way. We were more prepared overall, more poised and everything went on smoothly. Everybody seemed to be having a good time. Our chefs also gave us their A games that evening! They did what they do best- cook fabulous food. They engaged with the guests, explained their recipes, even met a few fans!” says Mrs. Dixit fondly.

Guests, indeed, enjoyed the food. Some found their new found love for Parsi Dhansak, while some indulged in sweet nostalgia with Sheer Khurma. One of the evening’s guests, a senior couple Mr. and Mrs. Dass loved Litti Chokha, and say, “Being Punjabis, it is something that we don’t get to eat in restaurants that often. It is all commercialized and mass-produced there. But with Litti Chokha here, we tasted an authentic dish. Now we know what it really tastes like in Bihar.”

www.nativchefs.comAnother guest, a well-renowned food blogger Neha Rahate from Nagpur. describes her experience and says, “This was my first dinner at Indian Treasures, and I loved it! The quality of cooking is a specimen of the expertise of their home chefs because we don’t usually get to eat authentic dishes. I think I might have a newfound love for Keema Samosas and Dhansak now!”

www.nativchefs.comJust like every dessert needs a pinch of salt, the guests shared their feedbacks too. To this, Dixit says, “We are very well aware of our shortcomings. This was only our second attempt at buffet dinner, and we rectified our mistakes from the previous one. And we would always strive harder to serve the most authentic experience. Hopefully, the next edition will be even better!”

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Rice and its Many Flavors

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Did you know that the stones of the Great Wall of China are held together with sticky rice? Workers apparently mixed calcium carbonate with rice to make a porridge and used it as mortar to lay stones! Well, if it can hold a mighty 21000 kilometer long wall together, we have no further questions on its ‘super’ food status.

Rice is by far the most versatile staple food. There is a rice dish for every mood! Want something spicy? Have biryani. Craving for something sweet? Have Kheer. Had a bad day and need comfort? Dal-Chawal to your rescue! This one cereal grain is used ingeniously in multiple cuisines- in a Sikkimese kitchen to make their savory-sweet flatbread Sel Roti, or in a South, Indian kitchen to make our beloved Idlis and Dosas.

Today, come with us as we explore the many rice variations across North-Eastern, Central and Southern kitchens of India.

North-eastern cuisine –

https://travelandleisureindia.in/wp-content/uploads/2019/09/Feature-Image-tea1.jpgDespite its picturesque location and Instagram-worthy holiday pictures, there is a lot about this region that we still don’t know- including its cuisine. For instance, did you know that this region alone is the largest contributor of tea to our country?

Since 70% of their terrain is covered by hills and receives heavy rainfall, north-easterners rely heavily on rice; seafood, and meat (chicken, geese, pork, and beef) being their major source of protein. Although not spicy, their cuisine is hot. Although not oily, their food is fatty.

https://i.ytimg.com/vi/5UQGsyhfzvU/maxresdefault.jpgKabok, a Laddu made from puffed rice and sugarcane syrup is a traditional dish of Manipur; while Apong, a healthy drink made from rice and millets is a local favorite of Arunachal Pradesh. Here, you will also find powdered rice used in Wungwut Ngam- a slow-cooked chicken side dish flavored with local spices.

 

https://www.outlookindia.com/outlooktraveller/public/uploads/filemanager/images/Jadoh,-rice-based-khasi-delicacy.jpgSteering towards Nagaland, Assam, and Meghalaya- one will find the tastiest varieties of seasoned and dry-aged pork in their kitchens for round-the-year usage. Dishes thus prepared are often served with steaming hot rice and use plenty of ginger, garlic, and Bhut Jhalokia- the spiciest chillies in the world. The most beloved dish of Meghalaya is ‘Jadoh’, a type of pork biryani cooked in its fat with a different set of spices. Assamese, although not big on meat, widely use chicken, fish and duck meat in their diet along with rice, of course!

Central and eastern India kitchen-

People living in the heart of our country are huge fans of rice, with many dishes being common between states. Rice is a major part of their diets, right from breakfast to dinner. For instance- Poha, which is rapidly gaining national popularity, has its roots tied in Indore Madhya Pradesh, and Bhajias are a Chhattisgarhi native!


https://i.ytimg.com/vi/Ul2QLct3sbs/maxresdefault.jpgRightly known as the rice bowl of India, Chattisgarhi cuisine revolves around rice dishes. Although it has many dishes to offer, their most famous contribution to breakfast- the Mona-Lisa of breakfast if you may- is the rice Chila. Made from rice and Urad dal batter, this is a quick, light and healthy start to your day. Other must-try dishes are Farra and Dubki Kadhi Chawal.

Talking about famous contributions, one can hardly overlook Maccher Jhol and Bangali Chingri curry that go just as well with steamed rice. Hailing from West Bengal and Orissa, these stand out dishes are packed with their quintessential flavors of turmeric, garlic and mustard oil. Another must- try from the eastern kitchen is Litti Chokha from Jharkhand and Bihar. (It doesn’t have rice, we just love Litti Chokha!)

South Indian cuisine-

www.nativchefs.comWhile rice definitely forms the base for almost all south Indian dishes, the cuisine, however, is packed with spicy flavors. They have Pulihaara (tamarind rice), Pesarattu (rice batter pancake), Bisi Bele Bhaat (rice dish cooked with spices and vegetables) and the oh-so-famous Hyderabadi Biryani– all having their distinguished taste.

The rice we find while traveling down south is fluffier and lighter. It is a common practice in south India to strain the water from rice mid-cooking, which removes excess starch from it. This is also the reason why they don’t feel sleepy after a hearty lunch! Rasam, curry, and curd are some of their favorite accompaniments to have with rice- curries can be both vegetarian and meat-based.

https://i2.wp.com/swatisani.net/kitchen/wp-content/uploads/2015/10/IMG_9350.jpgThe most famous curry from Tamil Nadu- Chettinad chicken curry is a spicy blend of coconut, black peppercorns, and red chilies. This curry is also amongst one of the spiciest in our country!

 

 

Want to try these dishes and more? Hop over to our menu to try the taste of India!

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The many terrains of Indian cuisine

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“Tell me what you eat and I’ll tell you what you are.”

Spoken by a true epicurean French lawyer in the 1800’s, these lines hold immense relevance to us even today. India is a country of 1.2 billion people, spread across thousands of acres who speak hundreds of different dialects that celebrate dozens of festivals each year! Our culture is a homogeneous mix of evolution and invasion- one which is obviously reflected in our food habits.

https://twitter.com/timesofindia/status/947880412818292736Over the centuries, amidst unforgivingly cold Himalayas and scorching hot Thar desert, human life shook hands with these harsh conditions and thrived off of available resources. And ever since, our food palates have been majorly dictated by the climatic and geographic conditions.

So, how do terrains shape our diet? Let us answer this by taking you on this epicurean journey of highs and lows- from the Northern hilly areas of Ladakh to the colorful coastline of Goa through the western deserts of Rajasthan.

The jeweled crown of India, the ultimate tourist destination and our country’s own Switzerland- Jammu & Kashmir and Ladakh have their cuisine as varied as their scenic landscape. Ladakh, being at a greater altitude than J&K, is quite influenced by Tibetan cuisine. Since vegetation is scarce and winters can be exceptionally harsh, Laddakhi people rely heavily on Yak and goat meat and dairy products. Although not spicy, their food is hot from the ginger, cloves and chillies used in broths. One of their staple food, Thukpa, is a noodle soup with seasonal vegetables, meat and lentils. Another porridge like dish Tsampa is made from mixing barley flour and salty tea.  

https://www.mapsofindia.com/my-india/food/thukpa-a-famous-sikkim-dishhttps://tibetuniversaltravel.com/wp-content/uploads/2017/07/Tsampa-dough-ball.jpg

 

 

 

 

 

As we descend towards a denser civilization in J&K, the food becomes more colorful and spicy. Here, too, people rely immensely on meat; and rice is their staple food. The vast variety of flavors comes from the cultivation of spices in J&K. A few of the famous dishes include Yakhni Pulao, a rice dish flavored with whole spices and yogurt-based mutton gravy, and our beloved Rogan Josh.

Amongst the sea of Kashmiri dishes, one which stands out the most is Wazwan. It is a rice-based meal eaten with ample varieties of meat preparations, again laden with spices. Heaps of rice is served with many types of kebabs, Rogan Josh and other gravies. A traditional Wazwan meal can have up to 36 courses! This meal is generally eaten in a group of four during social functions and festivals.

Wazwan meal in our bucket list- added!

As the terrain gets flatter towards the west, the food becomes spicier and heavier. Delhi, Punjab and Haryana use large quantities of butter and cream to flavor their food. Along with this, the spice quotient also increases.

Whether its Chandani Chowk ke Chole Bhature or Makke-di-Roti Sarso-da-Saag, the flavors are unmatched. Culinary practice of each state reflect its biodiversity- Punjab and Haryana being the top cultivators of cereals like wheat, Jowar and Bajra- their staple diet consists of chapattis and they seldom eat rice.

https://www.youngisthan.in/lifestyle/foodies-dont-miss-chhole-bhature-of-these-places-in-delhi/70542Moving further west in the desert of Rajasthan, one can find a magnificent saturation of spices. Once ruled by the mighty prideful Rajputs, their food still reflects the same pride and hospitality. Whether it is the delicious trio of Daal Baati Churma or the sugar-laden Ghevar, you are sure to get a taste of the much talked of Rajput grandeur with every Rajasthani spread. Don’t get fooled though, one of the spiciest curries in India- Laal Maans also comes from the land of Rajputs. Spicy hot curry in blazing hot summers; seems counterintuitive, right?

Actually, it is basic anatomy and science. Centuries ago when there were no refrigerators, food in hot climate would go bad quickly. So to preserve it for longer duration, women would add lots of spices since they have antimicrobial qualities. This pattern continued, and people developed a taste for ‘masaledaar khaana’! Now, when eating spicy food in summer, metabolism kicks our body temperature up a notch, which causes profuse sweat dispersion, which in turn cools our body faster.

A classic example of killing two birds with one stone!

www.nativchefs.comThe contrasting flavors of Gujarat and Maharashtra, further down west in our map, lay the foundation of two harmoniously coexisting neighbors. While on one hand, we have the fiery spicy Misal Pav, we have the sweet but standout flavors of Khaman Dhokla and Kadhi on the other. While we relish the coconut prawns curry from Malvan, we have grown to love the sweet and tangy flavors of Gujarati Dabeli Dhokla.

 

But the age-old question still stands- why is Gujarati food sweet? Well, owing to its geographical conditions, potable water in Gujarat is heavily salted. So women put in a pinch of sugar or jaggery to balance out the saltiness, which also infused in a new flavor.

As we come to the final leg of this gastronomic journey, we can safely say that we preserved the best for the last. Anybody who has been to Goa has instantly fallen in love with its scenic beauty, vintage Portuguese architecture and lip-smacking Goan curry. Famous for its explosively spicy Vindaloo and Xacuti curries, Goan food is a beautiful baby of Indian and Portuguese flavors.

www.nativchefs.comBeing in close proximity to the sea, you will find a lot of seafood dishes clubbed with rice. Also, there is a hefty use of coconut, kokum, red Goan chillies and cashews their curries which gives it the quintessential Goan flavor. Best example being the Fish curry rice or Xitt Coddi in Konkani. It’s a simple dish that beautifully pairs chillies with kokum, served with steamed rice.

 

All said and done, we want you to be the judge of this array of cuisines. Be a part of our buffet spread from these regions at the Indian Treasures 2.0, right here, in the heart of our city!

 

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Guru Nanak Jayanti – A lesson in humanity

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Guru Nanak Jayanti – A lesson in humanity

“Ik Onkar Satnam Karta Purakh..”One singularity. One truth. There is only one creator- One God- who has created everything...

www.nativchefs.comThese are the opening lines of ‘Mool Mantra’, an important composition of the Sikh religious scripture, Guru Granth Sahib. These soothing lines can be heard from the Gurudwaras on Guru Nanak Jayanti which celebrates the birth anniversary of Guru Nanak. Born on full moon day of Karthik month of Hindu calendar, he was the first Sikh Guru and the establisher of Sikhism.

 

www.nativchefs.comGuru Nanak Jayanti is celebrated with fervent zeal and enthusiastically amongst Sikh community, mainly in the northern states of India. Throughout the day, the priests read Guru Granth Sahib from start to end without a break. Local Gurudwaras also organize various functions, Kirtans (singing religious hymns) and serve Langars (community meals) to mark this holy day. People from all walks of life and all religions can have food from these communal kitchens which are operational throughout the year. Guru Nanak was a staunch propagator of oneness and equality- he abhorred the four caste system labeled by Hinduism. The idea of Langar, too serves this ideology of all men sitting together and eating the same food.

There are some interesting fables from his life that string praises of Guru Nanak’s kindness. Once, along with his two friends Bala and Mardana, he was walking through a village where a Brahmin man was preparing food. Those days Brahmins were considered as the most superior and purest Hindus. They would only eat food made from purest of ingredients, cooked on fire that would purify it further.

The Brahmin man, too, took lots of efforts to prepare his food. He purified mud for the oven, took bath in holy waters of Ganga and wore fresh clothes. He was finally offering prayers before eating when he heard Mardana say, “I, as a Muslim, know that Guru Nanak is the true messenger of Allah. Ik Onkar Sat Nam Karta Purakh..”. As they came closer, Mardana’s shadow fell on the Brahmin’s food!

The Brahmin got so angry that he started hurling abuses at Mardana, calling him all sorts of names. He even chased him with a broomstick. After all, he had tainted a Brahmin’s meal! Naturally, Mardana ran straight to Guru Nanak who was watching the drama unfold. In a very calm voice, Guruji said to the man, “You made a pure oven… and put a circle of purity around it. You put in pure ingredients and then you put it in the purifying fire. Then you were planning on putting that most, most pure food…

“…into your dirty mouth…”

Hearing this, the Brahmin suddenly realized his mistake and fell to his knees. He apologized profusely and Guru Nanak departed with a few words of wisdom.

“Every mouth eats food. But what is the use of a mouth that can’t speak words of love? We are all one. Created by one.”

This ideology is the backbone of Sikh religion. The Langar in their Gurudwaras serve food to everyone without discriminating based on race, religion or caste. Every day, families volunteer for Sewa in the kitchen. Women prepare food, while the men and children help in serving it. The kitchen is run solely on volunteers and no caterers are allowed. This is highly impressive also because the kitchen is functional all year round, serving piping hot vegetarian food twice a day.

www.nativchefs.comEating Langar is an experience in itself. Simple Dal cooked overnight, lightly tempered with spices, fresh seasonal vegetables and piping hot Chapattis. A special sweet called Kada Prasad is the quintessential sweet offered to everyone at Gurudwara and Langar. It is made by slowly roasting whole wheat flour in a vessel full of ghee, then finishing it with sugar syrup and nut shavings.

While everybody celebrates Guru Nanak Jayanti, here are some other Punjabi dishes that can satisfy your cravings!

Overnight soaked kidney beans tempered with whole spices and cooked in tomato gravy, this dish is the penultimate comfort food for all North Indians. Nothing beats the combination of soft mushy flavourful beans and fragrant rice!

www.nativchefs.comA thick curd based preparation with besan fritters, nothing speaks of North India as Kadhi Pakoda. This dish is finished off with a light tempering of curry leaves and mustard seeds. The only thing better than Rajma Chawal is Kadhi Chawal!

This dish can be found in every nook and corner eatery in North India. It is quite a filling dish, made from kidney beans and black gram cooked in tomato and cream-based gravy.

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Fusion food- the worst of both worlds.

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You remember that scene from the movie Ra.One where Shahrukh Khan mixes yogurt with Chinese noodles? Or the one in movie Chef where Saif Ali Khan makes his ‘Roshan Kalra Invention’ Rotzza? Yeah, we all laughed at SRK then and Chef was a major flop at the box office. But didn’t you cringe at that too? If yes, then please aboard the fusion-dissent train, where today we will be talking about what exactly is wrong with fusion food! Not ‘pan-Asian’ or ‘chef-inspired’ dishes, but results of mindless mix-and-match recipes. Yes, you are welcome!

Fusion Food

India is a land of diversity, a beautiful giant concoction of cultures that bring their own vast palate of flavors. From the mild creamy Butter Chicken in the Northern Indian states to the spicy Saoji in the west to the fiery Chettinad Curry in South – we have it all. Ours is a society where recipes change from door to door, proportions change from chef to chef. We even boldly tweak our grandmother’s recipes from time to time adjusting to our taste buds- which is certainly acceptable, if not encouraged.

Over the years, as our restaurants have flooded with western menus, we too have tweaked our dishes to inculcate their flavors. We mixed our good Vadapav with Szechuan sauce and spread Tandoori Chicken over pizza bread with cheese. We even fused Gulab Jamun with cheesecakes. And as a result- we got something that nobody ever asked for. We got weirdly tangy Szechuan Vadapav, Naanzzas, Chamosas, Tandoori Chicken Sushi and even Jeera Masala Coke.

Keema Samosa :

www.nativchefs.comBut don’t get us wrong, we are not the protestors of western cuisine or unorthodoxly opposed to experimentation. We will happily devour Indian food with variations. Like the Sambar which was originally spicy, could be milder if made in a Gujrati kitchen. Or Kolhapuri Mix Veg curry could probably have hints of coconut if made in Iyyenger aunty’s kitchen. But what we will not have is some Alfredo sauce penne pasta infused with butter chicken. It just sounds wrong, and don’t even get us started on its smell- it is confusing! We don’t want cheese, jalapenos or even noodles in our samosas, neither do we want Baingan ka Bharta on our Bruschetta! Kindly leave our Samosas and their Bruschetta alone. After a certain point, fusion dishes seem not appetizing but an unfortunate blend of exotic-ingredients-thrown-together.

As connoisseurs of authentic traditional food, we deem these dishes blasphemous. And here’s the reason why- our food practices and its flavors reflect on our cultural upbringing. Whereas fusion food questions exactly that. We heavily associate food with memories, happy times and home. But when we eat Chicken Tikka Masala infused with baked beans, it doesn’t evoke any feelings. The nostalgia of when we first had it is lost! Or when we had Birizza (a cross between biryani and pizza), it didn’t remind us of the one we had on Eid when you were little. It is just some confusion again. Food is not supposed to do that- it is meant to make you feel happy.

Chicken Tikka Masala with Lachcha Paratha

www.nativchefs.comNot just the Indian palate, fusion food is an embarrassment to western cuisines as well. Every dish from a foreign land has a tale to tell- about their culture, habitat, lifestyle, and principles. For instance, the Chinese believe in harmony and balance in nature- Feng Shui and Yin Yang being the most common examples. This is also reflected in their food habits quite well- in a bowl of boiled noodles. This bowl is teamed with some mild chicken broth and a very spicy sauce made from Szechuan chillies, ginger and garlic. This pairing restores the balance of flavours, thus adhering to their principles. But when Indians omitted the broth and added various sauces to stir-fried vegetables and tossed in noodles, no self-respecting Chinese would call it a ‘fusion’, however crafty it may seem.

We strongly believe that traditional recipes should be a part of family legacies at every household for future generations to come by. We also believe that no child should grow up without tasting Dadi ki Tadke wali Dal or Nani ki chicken Biryani. We must protect our dishes from getting tainted and pass it on to our children as a small potion of love! Untill then, we shall keep our Kasuri Methi safe and let ‘inspired’ chefs keep their oregano. After all, Rotzza only tasted good to his son because Saif Ali Khan himself serves that.