Tag Archives: pickles
2021: A year of Love, Labour and Loss
Love is a mystery. Love is unitive. Love is how we connect as human beings with one another and with the whole universe together. Love is how we learn, become better, and make the world a better place to live for us and others. Love needs freedom to breathe, equality to thrive, and openness to flow and grow. Love is personal, political, philosophical, sexual, social, historical, metaphysical, transcendental, et al. Sadly, we have only one word to describe such a complex emotion. The ancient Greeks had six different words, but even that’s not enough. 2021 taught me new ways to describe the complexity of love and its various hues. Love lost on many counts, but it miraculously sprang on a few occasions like a phoenix. My LOVE vocabulary was defined and redefined by people who touched my life one way or another this year.SHILLPI A SINGH
LOVE IS A JAR OF PICKLES: Upasna Prasad
Like a jar of pickles, love is sweet, sour, tangy, and spicy. Love brings colour to your life, just like a jar of pickles makes your everyday meal delectable by adding flavour. Love and a jar of pickles take their own sweet time to ferment. If not preserved well, both a jar of pickles and love can get spoiled in no time.
Homemaker Upasna Prasad has been pickling for as long as she remembers, especially during cold winter months. “It takes a lot of patience and time for the pickles to come out just right,” she says. We couldn’t agree more. It is ditto for love.
“I have developed my system of learning good Bihari recipes for the past few years. And I have realised that unless I learn fast, the recipes of my grandmother, mother and mother-in-law will be lost forever. Who would send me these delectable achars? So I started pickling with fervour a couple of years, picking up the tips and tricks from them, and mastering the art in some measure.”
Pickling: My favourite winter past-time
“Karonda ka khatta-meetha achar is a sweet Bihari pickle that is a welcome change from regular pickles. When it is freshly made, this seasonal achar tastes best.
One can never match up to the flavour and aroma of homemade Barabar achar. As the name suggests, yam or jimikand (oal) achar is popularly known as Barabar achar since all the major ingredients used in this pickle are equal in quantities or proportions.
Bharwan lal mirch achar (stuffed red chilli pickle) is an integral recipe of any Bihari household. The market is flooded with this bright red delight during the winter months. What makes this pickle extraordinary is the tanginess of dry amchoor powder and the mild bitterness of mustard powder topping it with loads of mustard oil added as a pickling agent.
A mixed achar is one of the best Bihari pickles passed on from generation to generation with everlasting memories. Mostly fresh winter vegetables such as potato, brinjal, ginger, chilli, radish, carrot, cauliflower, and flat beans are blended perfectly with spices and mustard oil giving a tangy, zingy flavour. It needs to be soaked in the winter sun before it can be pronounced ready for consumption.
Lahsun ke patta ka achaar is another popular homemade Bihari pickle, enhancing the taste of the simplest food with its strong aroma and flavours. That’s the magic of green garlic!
How can one forget Amla (Indian gooseberry) achaar, which is nutrient-rich, loaded with iron and vitamin C in abundance, and easiest to prepare. The ingredients are simple too – amla, carrom seeds, turmeric, salt and oil to prepare. It is a must-have in winter to keep the cold at bay.”
“In Bihari pickles, we use a fine blend of roasted spices and oodles of mustard oil to ensure the pickle’s longevity. This delicate balance of spices and oil will make a fantastic pickle that will last for the whole year and not spoil.
Bihari pickles have a consistency close to a large rough chunk of the featured spices/ vegetables smothered in tangy (mostly mustard) oil and stained yellow colour from the inclusion of ground turmeric (haldi).
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Among many Bihari families, pickles are a complete substitute to various recipes, as it requires no refrigeration and is ideal for long-distance journeys.
I love Bihari pickles as a side to most dal dishes and rice. Winter is the time to conjure up some sweet, spicy, sour and tangy pickles to accentuate any meal. These homemade pickles are good to eat and so easy to prepare that you will wonder why we ever buy them from grocery stores. There is something good about how pickles are prepared in Bihar and Jharkhand. The tartness combined with the spiciness is just perfect.”
A bite can tickle, be it a jar of pickles for your taste buds or love for your life.
Stomach full of memories
I was approached by one of my friends to share my thoughts and memories on Sindhi cuisine. Normally, I would have said no, but this time around, I tried to scuttle my way out of it by saying that I am not a foodie because that is what my daughter believes, and for obvious reasons. I show no excitement for food, and that earns her ire. She will happily give me a pasting (in words) if I do not react to her mother’s yummy food, which I normally don’t.
After having said no to my friend, I started pondering that am I actually not a foodie? Then who is not a foodie? I believe everyone is, albeit with varying degrees. I am privileged to be blessed with two amazing women who are wonderful cooks, and thanks to their culinary skills that I always have had the yummiest food served with love. Be it, my mother first, and now my wife, I must admit both have been a blessing. I can’t thank them enough. I am guilty of taking them for granted, though.
Since my friend’s request was to share memories, I had second thoughts. Nostalgia gives me a kick and brings a smile to my face. So I thought, why not pen my memories around Sindhi cuisine.
A majority of my life has been spent in metropolis cities that are melting pot of varied cultures. As you know, Sindhi’s aren’t a vast populace, so its food culture remains mainly under wraps. I had spent my childhood on the outskirts of Mumbai (then Bombay) in a place called Ulhasnagar, where I was born and did most of my primary schooling. Ulhasnagar was one of the refugee centres at the time of partition, and so it is dominated by Sindhis, who migrated from undivided India in 1947.
My earliest memory of Sindhi food was the breakfast item called Daal or Chola Dhabal (Pav). There would be enterprising people out with their carts with about three aluminium handis placed on a charcoal burner on the streets. One handi used to have cooked chana daal, another one chickpeas (super soft, treated with tea powder to give it a dark colour) and the third handi had moong daal. He would also have containers with finely cut onions, chutney, pickle and coriander leaves as condiments as per his clientele’s taste. He would have many ladis of pav (it was called dhabal – double roti in Bambaiya). It was the most filling breakfast for us on Sunday mornings.
Pav with either daal or chola or mixed. And this yummy delicacy cost just for 25 paise back in the early 70s. Yes, yes, 25 paise! Unbelievable, isn’t it. My parents sent me with a rupee note (it was a note back then) to get the daal-chola-dhabal for the entire family. And so was the popularity of this that you would find all neighbourhood lining up for this breakfast.
Check this video to see how popular this item was for Sindhis. It is not as widely available now, but the memories are so fresh in my mind.
Two other Sindhi delicacies that have retained their popularity are Daal-Pakwan and Koki. These are widely available in metropolitan cities (we get them in Dubai too) and are very popular amongst other communities. The drill for Daal-Pakwan is the same – handis with the same ingredients. The pav is replaced by deep-fried layers of dough made of maida and is deep fried. On the other hand, Koki is like a paratha but with onions and spices mixed with dough and roasted on tawa on low flame. It is served best with yoghurt. Both, Daal-Pakwan and Koki are mainly breakfast items but are quite filling.
Another lesser-known Sindhi food is lotus stem or Kamal Kakdi. We call it bhee. It’s a Sindhi delicacy and is not easily available in the market. It’s priced more than other vegetables. Cleaning and cooking it is a task. And you must know how to relish it.
My friend asked me why do Sindhis add potato to all vegetables. Well, I don’t have an answer to it. What I know is that we are fond of eating a good quantity of bhajis (veggies) at every meal. To increase the amount of the vegetables, you add potato to it as a universal add along. In fact, potato in black pepper and cardamom curry is a popular dish during the big Ekadashi called Gyars in Sindhi.
Another potato delicacy of Sindhis is called Aloo-Tuk; a simple dish that goes perfect with Daal-Chawal. Potato would feel left out, so we add brinjal for the company. And it reminds me of another Sindhi breakfast delicacy called Seyun-Patata (sweet vermicelli with Aloo-Tuk).
Another breakfast delicacy in our home (me and my brother’s favourite) is Seyal Mani. It is made of leftover chappatis cooked with garlic, onion and tomato. Such was the craze for this delicacy that my brother would tell mom to make more chappatis for dinner to have leftover chappatis for the following day. This dish doesn’t taste the same with freshly made chappatis. When I moved to Muscat for a job, I came across this dish called Kuttu Paratha. Similar, but nowhere close to the yummy ‘Seyal Mani’ that my mother used to prepare.
In the Sindhi festival called Thadri, you are not supposed to light stove/gas and have to consume cold food. Delicacies are thus made the previous day and consumed the whole day of Thadri. It’s a much-deserved rest day for ladies and family would have fun by playing cards and other games while relishing Thadri special food.
As they say, karoge yaad toh har baat yaad aayegi. The gastronomic trip has left me nostalgic and I food and those times. There are so many more Sindhi dishes viz. Sai Bhaji, Bhuga Chawal, Sindhi Kadhi, Tayri, and the list goes on and on. I now realise that if I start recounting and writing about all the Sindhi dishes, I will need to write a book.
Last but not least, the most popular Sindhi delicacy is and will forever remain – papad. It is believed that Papad is originally a Sindhi item and was adapted by various other communities, and Lijjat made it a household name in India. No meal would be complete without papad, and hence a Sindhi household would have papad as the first item on their grocery list. Papad making is a tedious exercise, and many Sindhi ladies used to make papads and pickles as business to cater to the heavy demand.
The most popular Sindhi delicacy is the all-time favourite papad. It is believed that a Papad is a Sindhi item and was adapted by other communities in India. No meal in a Sindhi household is complete without papad, and it is the first item on their grocery list. Paniwari Khatair or water pickle is another Sindhi speciality. It is made of turnips and doesn’t contain a drop of oil.
So am I a foodie? I think I am now with all these memories gushing in. I just realised that Sindhis do have a long list of delicacies. My wife will surely hate me for placing a request for Seyal Mani and Gyars Patata, and I must thank my friend for making me revisit these lovely food memories.
(Cover image by Ritesh Uttamchandani)