The corrupt Chinese Cuisine!

The corrupt Chinese Cuisine!

It is no longer the best-kept secret of Indian food industry that Chinese food arrived in India somewhere in 70's and settled here royally from then. Though according to some profound food experts, original Chinese food differs drastically from the Indian-Chinese food. Original Chinese is hard to stay on Indian palate. These judgments come straight from Indian hearts and Chinese kitchens that they have experienced.Hence, they become as trustworthy for me as any other holy epic! Based on food writings, self-experience and research carried by such professionals, original Chinese food has regional variations and is also very bland. One will be surprised to see absolutely no sauces given at a table in any china’s restaurants unlike India.

Needless to say, when such cuisine had to be introduced to Indians, who are known for their spicy masalas, should undergo some amount of transformation. In order to do that, keeping our countrymen’s taste-buds in mind, our best chefs of 5 star restaurants made suitable changes in it. And whoa, it worked! This Indo-Chinese cuisine soon became popular and was also made available on every street of India. It won people’s hearts as much as its mobiles. It adopted Indian incarnation with ginger-garlic paste, Indian vegetables and three signature sauces like soya sauce,chili sauce and vinegar.(well,schezwan sauce is the new kid on the block from last few years !) Rice is never a main dish in China but in India various forms of Chinese rice like fried rice, schezwan rice were introduced. Chili sauce is mostly of chilies and garlic, perfect for Indians who put chili powder and smashed garlic cloves in most of their dishes. Lime or lemon water is the souring agent in Indian food. It was replaced by vinegar as lemon has a sharp flavor unsuitable for Chinese food.

In short, authentic Chinese was made scandalous by Indian hands to make it acceptable for us. There is no doubt that  we do get authentic Chinese food in some of the fancy, hot-shot restaurants of India but the question is how far it is edible or palatable? I bet, we can hardly bear its peculiar aroma that wafts when we enter these restaurants. (Believe me, while walking on the streets of Bangkok, I would hold my nose sometime!) I accept that I am no expert and just a mere eater and in no position to pass  any reasoned judgement, I heartily accept this ‘dishonest’ journey of Chinese cuisine. For that matter, I am also proud of our Indian chefs who made it possible and edible. I wish this Indo-Chinese cuisine finger-licking long life.

Kirti Pataskar

foodians: An exclusive interview with hotelier Mr. Sudhakar ...

foodians: An exclusive interview with hotelier Mr. Sudhakar ...: I knew him as a doting father,a caring husband,a friendly ,helpful neighbor and an avid follower of sri sri Ravi shankar ji  bu...

An exclusive interview with hotelier Mr. Sudhakar Shetty

I knew him as a doting father,a caring husband,a friendly ,helpful neighbor and an avid follower of sri sri Ravi shankar ji  but what I was not knowing was that  he is also an extremely successful hotelier who is running not 1,2 but 5 restaurants currently in mumbai and out of maharashtra .With a commanding voice and magnetic personality cased with perfect knowledge of his profession,Mr.Sudhakar Shetty needs no formal recognition !! His most successful and popular hotel so far has been  Hotel Surbhi in Thakur complex,Kandiwali east.When I found this, I bounced into this opportunity and got a chance to interview him exclusively on his life's journey as a hotelier as well as his current and upcoming ventures.Take a look .First time in a candid chat with hotelier Mr.Sudhakar Shetty.

Q. 1 Hello.Does it go without saying that "Shettys" are hoteliers by hook or crook?

 Ans: (laughs) no. I never wanted to be a hotelier.It just happened that things fell into place and i got into this profession.

Q. So how did your journey in hotel industry start n when?

ans:It started way back in 2003 when I started assisting in one of the small outlets in south India. I got to learn many things and smallest details,challenges about this industry. After shifting to Mumbai,Surbhi came across  and I decided to take over it.

Q; so Surbhi is your first venture?

ans:No. before that there was a couple of hotels in Mumbai and belgaum which I ran for approximately 14 years.

Q 4 : Its been more than 2 decades that you are into the management of the hotel industry.What are the challenges that you face or was there any tough time for you?

ans: I am a very hands-on person.No doubt,we face crunch of labour anytime in our industry.But one has to be prepared for it. Whenever i got this problem,i got it resolved in just 15 days.Initially when I began to assist in the small hotel,I faced some difficulties in coordintaing with people as i was not an outspoken or talkative person that time.but later on , i realised the qualities required here. So i changed myself.

Q 5.You latest baby is OOZO,a lounge and hookah..but you are still more attached  to surbhi. or may i say that you are "known" by Surbhi? If yes then why is that so?

Ans:(thoughtfully)Surbhi is my lucky mascot.It is because of Surbhi that I emerged as a hotelier.When I started running Surbhi,no doubt i faced few problems but those got eliminated within a short span of  time as I stated earlier.Also,its location,ambience,menu,staff are satisfactory and its rated 4.7 by Zomato and swinggy.I have recently revamped the place. you can see that. It gives me stable recognition and satisfaction to have it.

Q 6. How do you manage your other outlets? how frequently do you visit them?

Ans:I have one in Thane and Virar.But i visit them once or twice or if required more than that.Since OOZO is the newest one, it requires me more. So that's how I  manage my other outlets.

Q.7 . Do you agree that hotel industry is a money -making industry?How do you perceive this "eating-out" scene today ?

Ans:Well, to an extent it is. but unfortunately from last few years the scene of eating out has been changed drastically . Malls have sprung up and people have started eating out there. Consequently, it has affected  the "value for money" restaurants.At the same time it also asks us to be creative for that matter. We always have to keep revamping or introdusing new menus , new cuisines or like.

 Q 8 : . What qualities you think  are required  for this profession? or what will you guide a person planning to take it a profession?

Ans: hard-working plus smart-working,passionate,hands-on person and process-oriented.A person also has to be outspoken. you can't afford to be an introvert in this industry.(smiles)For me,i think along with knowledge,experience its also my personality,voice,nature to connect with people  are few factors that have helped me set my foot in this profession! also the blessings of guruji (sri sri ravishankar).Nothing would be possible without him.

Me:Thank you sooo muchh for opening up your book of life and sharing few pages with me.

Mr.Shetty: your invite for OOZO waits..!

Simplicity @ Simply Saraswat

It was a rainy  afternoon ,trees swaying rhythmically on glitzy winds,road blocked up with traffic jam and school going children when we school friends decided to catch up for lunch at Simply Saraswat in Borivali west.This restaurant sounded  fancy and stylish to me by its name. So,among all, I immediately shortlisted this one and almost finalized the venue without giving much chance for my friends to rack their brains. 

 Simply Saraswat is situated at Chandavarkar Road,Borivali west.This tiny and cozy restaurant is done up in simple,warming interior with not making much fuss about lavish and posh design. The restaurant is run by a lady which was quite a brownie point for me.But unfortunately,I could not meet her while leaving.Simply Saraswat is  South Indian Vegetarian cuisine where you not only get numerous types of idlis  dosas but also other south indian delicacies like Bisi Belle Anna,Appams,Payasam,Tamarind Rice,Lemon Rice,kairas,surnoli etc etc.The restaurant has not forgotten to make variations in Idlis and Dosas. You will get unique pizza dosa,paneer bhurji dosa,Spinach Dosa and similar varieties in idlis as well.The area is sufficient to occupy approximately 10-12 tables at a time.


After long awaited chatterings,we shifted our focus to food.We ordered "Kele phodi" (banana fritters)as starter.They were crisp , tasty and medium spicy.The main course consisted Spinach Dosa and then Dosa Platter resepectively.In Dosa Platter,as the name suggests, we get all each types of Dosas.E.g.Neer Dosa,Sada Dosa,Ambolya,Spinach Dosa etc.So far the food was quite satisfactory reaching our satiety level.Later,Desert was called in.And to our gluttonous  tastebuds,Pineapple Sheera met our eyes.It was slightly disappointing for me  to see that instead of pineapple cubes,the chef has made a short cut by pouring pineapple syrup in it !! Well,it not only changed its flavour drastically but also shook its after-taste in mouth.The overall experience of eating out and exploring new outlet was good and worth trying once.One can definitely experience simplicity of food,hotel,service in Simply Saraswat.

Happy Gudi Padwa

Gudi Padwa is one of the most auspicious festival celebrated all over Maharashtra.There is a history which states the importance of this festival.It is said that there was a king called Shaalivaahan.He defeated all the demons in his kingdom on this day and started a peaceful era.This was also the beginning of new year.Gudi Padwa falls in the first  month of Marathi Calender which is Chaitra.Eventually,this is the new year for all maharashtrian people.This is considered to be a good occassion to buy a new house or new car or any other big purchase.

On this day,Gudi means a stick is hung on the window or at the entrance of every house,topping it up with a piece of silk cloth and any metal pot (upside down) .Then the stick is tied neatly and worshiped with a garland of marigold flowers ,haldi-kumkum and aarati. Idols of god ,goddesses and vehicles are then worshiped in the morning.Also,Rangoli is put at the entrance and the door is decorated with different types of flower or artificial garlands.Gudi stands for unity and co-operation.It is said that Gudi spreads  the message to resolve ill feelings and hatred among everyone.

Gudi Padwa,since the most important day,calls for sweet treats in every house.People all over Maharashtra make different delicacies on this day depending on their traditions,caste and tastes.Urban people in cities like Mumbai,Pune,Nasik prefer to make Puri-Bhaji and Shrikhand (sweet hung curd with dry fruits) on Gudi Padwa.In some parts of Maharashtra people make puran poli (sweet flat bread) or even aamras (mango pulp).Infact it is seen that people start eating mangoes only after offering it to the God on Gudi Padwa and then have it all over the season.

What's in the box??!....By Kirti Pataskar

India is a diversified country and best known for its ' unity in diversity'.As there is a variety in its states,regions,cities,geographical locations,climate and clothing,there is also a huge unbeatable variety in its food .Food all over India differs from region to region,state to state.But the most important fact about Indian cooking is that it has  one thing in common  which is infinitely identical.And that is its "Spice Box".In every Indian house,irrespective of its caste,creed,community you will find this "spice box".It is  as an inseparable and inevitable part of Indian Cuisine all over the world.It will not be exaggerated to say that Indian cuisine is  incomplete without this little metal container which is called as "spice box".

Maharashtra is one such the proud state in India and something definitely more than a mere sugar-producing state..!Yes.We have immensely creative ,home-ground spice mixtures,masala powders with us through which some world-famous delicacies like misal pav,puranpoli,batata wada have taken shape .

So here is a Maharashtrian Spice box.It is also called as "Mishranacha dabba" or "Panchpaal" indicating five small katoris in it.Eventually,five katoris have been replace by seven or more,keeping in mind the growing families and their varied cooking methods. There is a  lid on top of this container so the flavours of these spices do not fade away.Let us start with right side center katori or small size steel bowl.(We will go anti-clock wise).There is Mohri (mustard seeds) which is compulsary in almost all the tempering or Fodni that we give to any vegetable or dal.Then there is Jeera (Cumin seeds).There is Goda Masala.It is basically  Maharahstrian Brahmin spice powder.It is called Goda masala because unlike Garam Masala there are no strong flavoured spices in it.Goda Masala is mainly prepared with  coriander seeds,dry coconut,sesame seeds,haldi,chilli powder,bay leaf  and a bit of shahijeera.Then there is home-ground dhania-jeera powder.(cumin-coriander powder).Then proceeds chilli powder,Turmeric powder and the center katori is of Fenugreek seeds..Methi dana.Methi dana is not widely used in Maharashtrian cooking.Sometimes Methi dana is used in tadka of Kadhi etc.

All these spices are bought together to store for an year.They are sun-dried,roasted and then grounded in our beloved kitchens and restored for all the delicacies prepared during the entire year.

Tasty Harbhara on firewood cooking..........By Kirti Pataskar

We all have heard and learnt in our school days that when cooking gas was not invented ,people would use firewood or charcoal for cooking.This type of cooking had many down sides and thus giving rise to an invention of cooking gas.First of all,firewood cooking emits lot of smoke.It lights very late .So obviously it is time-consuming method.Also,it used to harm the environment as lots n lots of trees were cut for the firewood.On the other hand,cooking gas is easy to use,lights quickly and saves time for the modern day homemakers.But one of the greatest advantage or say, a brownie point,that firewood cooking having was the food tastes immensely good and delicious done on it.While in the last month I travelled to Akola,one of the village-turned-city in famous vidarbha region of Maharashtra,I got an opportunuity to see and experience this cooking.Since it was winter,there was wet bengal gram plants (ola harbhara in marathi) available in plenty everywhere.

This is Ola Harbhara.you can see shelled peas hanging on the branches.

My mama sasurji put some woods and papers to light  the fire

My in-laws' house is a big bunglow with luscious fruit trees like guava,pomegranate,bananas,lemon in the front and some beautiful flower plants in the back of their garden.Needless to say, their heart is also as bis as their house.!There is also a mud-tank (maaticha haud in marathi) and a tap in the back.So,one can pluck the fruit,wash it under the running tap and gulp it to his heart!! Can you imagine such pleasure in city?!

Mama happily roasting bengal gram branches on firewood!

My distant and loving father-in-law (Narendra mama) brought a bunch of these Bengal Gram branches and lit the fire in his backyard with the help of 4 bricks and gathered pieces of  woods from his own garden in his bunglow.He roasted these harbhara along with its branches.The result was divine! The tastiest barbequed harbhara which has just come out of his firewood methodology.!

As an urbanite,it was a fantacy for me to see mama cooking so confidently and using firewood.Well,it was not new to rest of them.We all enjoyed this earthen smelled bengal gram very much!

This is how it looks once it is done.Nicely earhen style barbequed harbhara