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Mar 21, 2013

Heading home -- but the adventure's not ending

I truly can't believe it, but I'm scheduled to board a plane not too long from now that will carry me home to San Francisco. My seven weeks of leave have flown by in a flash!

I know I've been quite absent for the past 10 days, but there's more to come. While I haven't been posting, I have been writing -- in and around hanging out with family and dear friends, eating delicious Delhi and Bombay dishes and just plain relaxing after traveling to something like a dozen cities in just under five weeks. Over the next month or so, I'll post here and there to recount some of the fun, the frustrations and, yes, the food. Stay tuned!

For now: Thank you to all who have joined in this adventure with me, via the blog, via video chat and, of course, in person! It's been an incredible journey, as I knew it would be, and I'm so thankful to have finally had the chance to make it happen.

And as a parting picture, please enjoy this snap of me from earlier today, taken by my lovely husband. Mango season is here! Just one more nice surprise along the way on this trip. Incredible India after all.

Mangoes are a sticky, delicious business.

Mar 9, 2013

This guy

I've been taking a little break these past few days to hang out in Bangalore with the hubs, who arrived on Thursday. We're chilling with the Devs and just generally being normal vacationers for a bit. In Vivek's case, that means sleeping.

(But look, Kate Rose -- he's finally reading the book you lent him!)
I'll be back to normal posting soon.


Mar 6, 2013

A constant cacophony

One of the things Vivek prizes about life in the States, as compared with India, is the relative quiet. He especially enjoys the porch of my parents' house in Pennsylvania, where you can sit and hear the crickets chirp or the corn stalks rustling at night -- but hardly anything else.

I've certainly noticed the contrast, too, on returning home from trips here: The 101 from SFO can seem eerily quiet after the constant shouting and honking of streets in Bombay, Bangalore and Delhi.

Often on my trips, I've had a big break from the noise each day -- inside an office, high on the floor of an apartment building or simply being out far away from a major city. On this trip, however, the noise has been a constant companion -- more of a closer approximation to what it would have been like for Vivek growing up, I imagine.

Sound has a fair bit of routine where I am in Calcutta, not too far from Park Street (apparently no one calls it by its new name, Mother Teresa Sarani). The day starts early, with the sun. India shares one time zone across its thousands of miles of horizontal space on the planet, which means that the sun begins to rise somewhere around 5 a.m. in Calcutta but doesn’t begin to waken anyone in Bombay until 7 a.m.

Birds, having no boundary but the sun for their sleep, begin chirping, cawing and tweeting in a fury at 5:30 a.m. Around the same time, heavy metal parking gates begin to open and close, creaking on their hinges as if the weight of the country’s constant change is bearing down on them, day in and day out. As gates open, engines rev. Car locks beep closed or unclosed, and as the narrow alleyway outside begins to fill with traffic, the air begins to fill with car horns.

Before too long comes the swoosh, swoosh, swoosh of floors -- tiled, marble, earthen, cement -- being swept. The sweeps mingle with the conversations of students heading to class and deliverymen explaining their appointments to guardsmen.

At lunch, the talking, car horns and car engines become a cacophony, as Calcutta’s streets, unchanged and unwidened in many neighborhoods, try to funnel many more cars than they used to. Beeps to warn, beeps to yell, beeps to accuse, ring out.

After lunch, a hush settles in. Morning cooking and cleaning are over, cars are back at rest, and everyone’s tired from the heat and a too-big lunch. But the peace lasts only a while, as school and work begin to empty out at 4 p.m., filling the streets again with chatter, diesel engines idling and, yes, honk, honk-honk, honk!

As the din ebbs and flows outside, it picks up in the kitchen: chopping, frying, the swift hissing of a pressure cooker’s whistle. Birds make a last forage, landing on balconies, rooftops, trees. TVs snap on as home-goers check in on the news or a soap opera; either way, dramatic, swelling music and hurried, excited Hindi fill the air.

As I post this, we're somewhere between dinner preparations and what Kate and I deemed "beer o'clock." In fact, my chai -- the drink before the pre-dinner drink -- just landed on the desk with a tiny, soft thud, after it was carried here on softly padding feet by a kind soul. (As a pure generalization, Indians walk much more softly than Americans.)

As the evening approaches, a cap might snap off a chilled bottle, or ice might chip into a well-formed glass, as the before-dinner routine begins. Perhaps friends have gathered at a club or bar to pass the hours. As laughter and stories fill the air, the wait for dinner drags on.

Unbelievably, 9 p.m. has arrived. Table settings, which had been silently waiting, come to life as plates are flipped over and serving spoons begin to clink against bowls. Even the stove comes back to life as rotis are flip-flopped on the pan.

At 10 p.m., curtains are pulled shut, dragging their rings along the way. Fans are turned into high, whirring gear and lights are switched off with satisfying clicks. There is still noise outside -- the occasional car rumbling past, a faraway horn, a yell of a vendor with his last wares of the day -- for it is still India after all. But there is mostly quiet, for there are only seven hours left before the dawn.

Mar 5, 2013

Food: Kathi roll

At long last: Calcutta's finest snack.


Food: Fries and wine

Like being at home.


The journey to and around Madurai

Hello from Calcutta, where I've been resting a bit after an adventurous week with Kate across southern India. What a chaotic, exciting (and sometimes relaxing) trip it was!

On the road again -- our bus at the Kerala-Tamil Nada border crossing.
For something new, I've taken the last piece of our adventure -- Munnar into Madurai -- and turned it into a narrated flipbook of sorts. To read more about Bus Journey No. 2, more southern Indian food and, yes, Meenakshi temple, check out the photos and captions here:
https://plus.google.com/photos/116025665513023685677/albums/5851464684593644801

Mar 4, 2013

Food: A round-up (No. 2)


I've been losing track of what food I've posted and what I haven't, so I'm finally going to post this round-up from my time in the north.

I'll start with gazak, the sweet we ate all over the north:


Gazak, a sweet made with white sesame seeds -- said to keep one warm in winter.
On Wednesday, our first day in Chandigarh, we had a delicious lunch in the sun room:

Daal, roti and delicious chicken. (Pardon the green light -- it's from the sunroof overhead.) 
We finished the meal with Bengali sweets, including this chum chum. Yum! (Finally had one, Vivek.)
Tea that afternoon included snacks, of course:

Masala mix in front with a plate of biscuits, including sweet pistacio ones, behind. 
That night, we had chaat for dinner! And what the chaat counter it was:

Chaat, including panipuri, very light chana, aloo (potato) tikki and tiny potatoes in green chutney.
A close-up of the panipuri.
A close-up of the dahi vada.
On Thursday in Chandigarh, Vinita-didi made a Kashmiri tea preparation that included slivered almonds:

Kashmiri tea warming on the stove.
 On Thursday, we had a special meal for a festival celebrating the arrival of mustard flowers in the fields:

Yellow rice, sweet rice and pickle with yogurt on the side.
 As we've traveled around the north, we've been munching on delicious dried fruits and nuts.

'Dried fruits,' typically with sweet cashews, almonds, walnuts and golden raisins.

In the course of sightseeing yesterday, we ended up eating dosa at Sahastradhara:
Masala dosa with coconut chutney and sambar. I ate mine with fork and spoon, just like Pops.
Finally, my dessert following the dosa -- this time at Town Table in Dehradun:

Green tea (a bit of change) and a brownie with ice cream.
Look for another post on any missing southern foods soon.

Mar 3, 2013

More Munnar Photos

Find them here.
Tea fields on the hills of Munnar -- kind of reminded me of wine country.
We took the bus yesterday to Madurai and will be heading out to see Meenakshi temple today -- a long-held dream of mine. It's quite the change of pace from Kerala, so I'll have lots to post about soon!

Mar 1, 2013

Just like home

In the cities of India, it's generally hard for me to imagine that anything here could be -- well, like anything but India. But I'm writing to you this morning from outside Munnar, on a road that reminds me very much of Pennsylvania, with its farmlands, and California, with its climate.

We're staying at The Shade, a homestay where I visited for just a night on my first trip to Munnar. It was happenstance that I ended up here -- quite lucky! My host in Kochi had arranged the trip, and the homestay he usually sends visitors to was full. The Shade had only been open for about a year at that point, so I was early guest. (And they remember me! They're so sweet.)

View from The Shade around sunset last night.
My initial visit was great, but Santhosh, the owner, has made renovations since -- expanding rooms, redoing bathrooms, adding wifi. It's pretty incredible! The house is partway down into a valley, with huge mountains left, right and center. The balcony behind my room looks down onto Santhosh's "garden" -- two and a half acres of cardamom and coffee plants, as well as cashew, jackfruit and mango trees, curry plants and so many varieties of flowers and it's a virtual kaleidoscope.

From our tour of the garden this morning -- cardamom and curry leaves. The cardamom has been a small crop for two years, so Santhosh is currently working on replacing his 800 plants -- what an undertaking!
The house is about 8 miles from the main town of Munnar. It's right on a road, but not the main one -- so you'll here a truck rumbling by every now and then, but it's mostly crickets chirping, cows mooing and birds calling for sound effects.

My photos don't do this place justice, but I'll try to post more later. For now we're off to see tea plantations and eat some yummy veg thali for lunch.

Feb 28, 2013

KSRTC for the win

I can now add a check mark next "riding a bus" in India.

I'm not a huge fan of buses in general. My experience in the States has been that trains are much smoother than long-haul buses, and local buses -- especially in San Francisco -- are too slow and not on time enough. As Kate and I cross southern India, however, there's an abundance of mountains -- and thus, a lack of trains. So our choices have been either to hire private cars or to take one of the many buses available.

After a trial 90-minute ride this morning with the Kerala State Road Transport Corporation -- to Ernakulam from Alleppey, where we'd stayed on a houseboat -- Kate and I decided we were up for the 5-hour ride to Munnar. At the total fare of Rs. 131 per person, or about $2.60, it was certainly the economical choice.

Not our bus, but one similar to it -- in Alleppey.
The test ride was decently smooth -- even though we were sitting behind the rear axle. A very sweet young woman in Alleppey had helped us locate a bus to Ernakulam with empty seats so we wouldn't have to stand until seats became available. (Very helpful with our huge bags!)

(Side note: Kate traveled all over South America in buses, and I always pictured vehicles like this -- but then I found out that her buses were often grand coaches with fold-out flat seats for sleeping and even champagne on one route!)

I was a little nervous about heading all the way to Munnar on the bus, as it's a winding road up to the hill station. But I have to say I was fairly impressed with our driver. The bus was hot and crowded, of course, but everyone was friendly and helpful. (We also had seats the entire time.) The conductor pointed us to the right stop (we got off just short of Munnar, at a junction closer to our homestay) -- and two other backpackers helped toss our bags off the bus.

Inside our bus from Alleppey to Munnar. Think U.S. school bus in terms of style.
All in all: I think this was a smoother ride than when I traveled up the mountain by car in 2009. I don't know if I'd attempt this just anywhere, but happy to have a chance to test it out here in lovely, well-planned Kerala.

Feb 26, 2013

Homemade Indian sweets

Hello from glorious, hot, humid Kerala, where I'm reminiscing about my time up north while luxuriating under fans with cool drinks. (This is the life I'd like to lead if I were to live in India again, let me tell you.)

But back to blogging and getting caught up.

Another of the food items I wanted to learn on this whirlwind tour of India was how to make Gita-taiji's famous sweets. The Dehradun-based aunt has been sending sweets to Vivek and his brother, Mani, since they can remember.

So on a rainy Saturday afternoon, Gita-taiji set about teaching me how to make besan burfi, a sweet made of besan (chickpea flour), ghee (clarified butter), spices and almonds. It turned out to be a simpler process than I had expected, though rather time-consuming overall.

Gita-taiji takes over to demonstrate proper roasting technique.
While stirring, it's best to compress the besan against the bottom of the pan, which helps to keep the flour separated, rather than just stirring it. 
Simply stirring can cause the flour to clump into tiny, boondi-like forms (demonstrated by me).
Almond halves provide a nice contrast to the golden color of the roasted besan. 
The roasted besan is mixed with cardamom and sugar to create a dough.
To make greasing the pan easier, Gita-taiji uses the leftover heat from the stove burner where we roasted the besan.
When finished, the sweet will look something like this. All that's left is to separate and package the squares.

After this cooking lesson was over, I also watched Gita-taiji at work making bread -- Saturday night's rotis and Sunday morning's parathas. That Sunday sari brunch is getting more and more complete!

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Besan Burfi
from the kitchen of Gita Bhatnagar

1 c. besan (chickpea flour)
1/2 c. ghee (you might not need this much)
green cardamom powder (to taste)
sugar (to taste)
10-15 almonds (optional, for decoration)

Roast the besan and ghee together in a pan (a wok would work nicely if you have one) until the besan turns a dark golden color. (This is a simple step but a long one, so be patient. If the besan is not roasted enough, the texture of the sweet will be too chewy.) While stirring, mash the flour against the pan to compress it. Add ghee as needed.

Once the besan has been roasted, remove from heat to cool. While it's cooling, slice almonds in half.

When the besan is cool enough to touch, add the cardamom powder and sugar and mix into the dough with your hands. Line a metal pan with a bit of ghee and place dough onto pan, compressing and shaping the form to create a five- to six-inch square that's about three-quarters of an inch thick.

Slice the sweet into one-inch square pieces and place an almond half, skin-side down for contrast, on each piece. Sweets will be ready to package when they can be lifted from the pan without sticking.

Food: Kerala-tourist lunch

Delicious. My first fish moile and a slice of cheesecake. Hit the spot!



Food: B'fast in Kerala

Hello from Fort Kochi! This breakfast is easily a favorite meal in India.


Feb 24, 2013

Nimbu achar

While planning my bharat darshan last year, there were a few specific things, in addition to general family and country history, that I knew I wanted to learn. One of them was Bua's nimbu achar, or lemon pickle. The pickle is similar to other Indian pickles -- but, as it's homemade and a bit sweet, not quite as pungent as others I've tasted -- and, thus, easier on my American taste buds.

My mom has been canning jams, veggies and fruits, including her famous lime pickles, for decades. I recently got in on the fun, having preserved a batch of my cranberry-ginger chutney during the holidays. Surely I could master lemon pickle, right?

I had mentioned wanting to learn this recipe to the family -- so right after our first lunch in Chandigarh last week, Bua set about teaching me, step by step, how it's done -- assuring me along the way that it is, in fact, a very easy recipe.

This process can take as much as week, depending on climate and your access to sun -- so get an early start if you want to serve this at your next brunch! I also recommend starting in the afternoon, as we did, so the recipe will be easiest to follow. Finally, as with all preserving, make sure to wash your hands frequently and to use only clean pans and utensils. Enjoy!

The process starts with placing lemons in a bath of boiled water.
Next, the lemons are removed from the water, covered and left overnight.
The taste of the pickle owes much to the combination of traditional India spices added. Here, Bua counts out the ingredients for our masala. 
Bua uses salt, cloves, cinnamon bark, black cardamom, cumin seeds and peppercorns to season her nimbu achar.
After adding our salt and spice mix, we left the pickle in the sun to rest again.
The last ingredient is sugar. Once this layer is added, it's simply a game of waiting for the syrup to form and then to dry up.
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Nimbu Achar
from the kitchen of Vimla Bhatnagar

100g lemons (about five small lemons)
     *choose lemons with a soft, thin skin to make the pickling easier
25g salt
20g sugar
garam masala spices (to be ground):
     a few shavings of cinnamon bark
     4-5 cloves
     6-7 black peppercorns
     1 pod black cardamom
     20-30 cumin seeds

Wash and dry the lemons. Boil enough water to cover the lemons; remove pan from heat and place lemons into the water. Cover and let sit for four to five hours.

Remove lemons from water and place in a bowl. Cover and let sit overnight.

The next morning, dry and quarter the lemons. Mix in a non-reactive bowl with the salt. Grind the masala, leaving it a bit course, and stir into the lemons and salt. Cover with a towel or cheesecloth and let the bowl sit in the sun.

On the following morning, cover the lemon mixture with a layer of sugar; don't mix. Let the pickle sit as the sugar and juices combine to form a syrup around the lemon pieces.

For several days, or until the liquid has mostly dried up, allow the pickle to continue sitting, covered with a towel or cheesecloth, in the sun. Once complete, place in a clean, dry jar.  

Catching up

At nearly three weeks into my trip -- and fast approaching the mid-point -- it seems time for a small amount of constructive criticism on my journey to date.

I set out to learn more about Vivek's family and country, to write and to relax a bit. On the first point, I'm sailing. I've been learning up a storm -- and, ergo, traveling, having been in six towns just in the past week (Chandigarh, Dehradun, Shimla, Bangalore, Mysore and the Kolar Gold Fields).

It's been far more difficult to find time for my second two goals of writing and relaxing. With that in mind, I've set aside my Sunday here in Bangalore to do a lot of both. I've already read the New York Times online and had my morning mini-nap, so it's time to settle in. Stay tuned for additional posts!

Laptop, water, tea, cereal with a big scoop of peanut butter -- all the ingredients for a successful writing session.

Feb 21, 2013

Food: Chai

Bundar aur hathi ornaments at tea with devrani.


Food: Mattar paneer

A belated post from our brunch on Sunday in Dehradun. Gita-taiji's homemade paneer was delish -- much fluffier than I've been able to manage in my own experimenting. Something new to aspire to!

We also had homemade parathas. I didn't try my hand at making them, but I did watch and take copious mental notes as Gita-taiji rolled, folded, added oil and rolled again before placing the dough on the tava, a great little pan for making Indian flatbreads.

With all of this learning, I'm starting to plot out a homemade "sari Sunday" brunch for when I'm back in San Francisco!

Homemade mattar paneer and parathas.

Food: B'fast in B'lore

I'm heading for my third cup of tea as I write this, after staying up late chatting with my dearest devrani and devarji -- the Devs. They insisted on coming to fetch me at the airport in Bangalore at 11:30 last night after my friend Kate's flight was delayed. (She's now due to arrive from Sydney, via a long overnight -- how frustrating! -- stopover in Kuala Lumpur, in about an hour.)
Check out that fresh watermelon! Yum -- what a treat.

Feb 19, 2013

Food: Channa bhatura

Possibly the best bhatura I've ever had. So soft! And the channa was flavorful but mild and smooth.

At The Pinewood in Barog, a mid-point between Shimla and Chandigarh.

Food: Rhododendron wine

A Himachal Pradesh specialty. Not bad, especially for roughly USD$4.50. Very fruity.

Definitely not what I thought if when I would see these plants growing up at home!

Feb 18, 2013

Ah, Shimla!

We've arrived in a place that, if I weren't seeing it myself, I might find hard to believe: Shimla, where the air is crisp and cool and there is order, peace and loveliness all around.

In honor, a rare photo post for me.

The Yarrows, my current home away from home -- a training house for new entrants into the audits department of the Indian government. Pops stayed here in the mid-'70s for his training.
We spent the afternoon walking through 'The Mall,' all in a circuitous route to Gorton Castle, the home of the audits department here. Pops has been beaming like this all day. 
As evening settled over the city, fog walked up over the mountains much the same way it does in San Francisco. Here, a few from Gorton Castle back toward The Mall. 

A last view back toward the city as the lights began to turn on.
We're off to dinner, but I'll post more photos later.