Good time at FoodFood bash!

As another Monday arrives so does the list of work to be done this week! Beginning shoot for my show on FoodFood in two days’ time. Got to put down my list of recipes that I would like to cook.
Our party, hosted by Sandeep Goyal and myself, at Bungalow 9, Bandra on Friday went off really very well. We both had made it a point to invite all our guests personally and it was so wonderful to see friends and their families grace the occasion. I would like to use this space to thank each and everyone who took the time off to come to the party. It was a pleasure being with all of you. Giving you pictures in these elinks:
Food was the highlight, so to say, and I am sure everyone enjoyed themselves. We had a tremendous variety but giving just a glimpse here: Dimsums from a live counter, Sofiyani Paneer for veg starters, Lava Grilled Chicken and Crab Roll for non vegetarians. Salads were a great hit: Baby Potatoes in Curried Mayo and Prunes and Olives in Orange and Walnut Dressing were much appreciated. Italian Breads and Honey Wheat Mini Loaves graced the table. Whole range of pizzas and pastas were prepared live. I mixed the main courses, lots of Oriental and Indian: Vietnamese Chicken, Awadhi Chicken, Thai Green Curry, Paneer Pasanda and the quintessential Kali Dal. These had the supporting baskets of different rotis – all prepared live. The desserts were the star attraction and these were classics like Tiramisu and Phirni and new offerings like Red Wine Kulfi, Blueberry and Gin Cheesecake, Lime and Lychee Crème and Chocolate Madagascar Ice cream.
We had a small parting gift for all our guests: a FoodFood apron, hand gloves and a copy of my new book 100 Favorite Recipes. That they were thrilled was evident by the effusive thanks we got!
After such a huge meal at the party, spent the weekend eating light foods only! Some of my weekend specialties.


Till I write again.
Sanjeev Kapoor

Konkan food – a blend of three cuisines

Konkan cuisine is an interesting amalgamation of all food traditional: be it from Malvan, Goa or Mangalore. In keeping with the distinctive type of cuisine in each of these areas there is a plethora of flavors that can be played around with. Each household has its own variation of the same recipe hence the repertoire increases.
Malvan food is known for its fish preparations. What distinguishes Malvani fish curries is not just the variety of gravies but also the variety of recipes for the same kind of fish made by a dazzling permutation and combination of spices and ingredients and dry-to-wet cooking styles. For a good recipe read Malwani Fish Curry.

Goans traditionally use a lot of vinegar or toddy in their spicy dishes. Toddy is locally brewed palm vinegar. Garlic is another favourite. Goans believe in preparing everything freshly from raw ingredients, they believe it tastes much better that way. While that may be debated in some circles, one cannot dispute the outcome is usually mouth watering! Goans make the best crab preparations. Being a former Portuguese colony, Goan cuisine encompasses Portuguese dishes but is also characterized by strong flavors and tropical notes such as lots of coconut. It also makes exuberant use of many new ingredients such as cashewnuts that first entered India through the port of Goa. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine.
Mangalorean cooking is unique in the way the spices are used to enhance the taste and the flavor. When fresh coconut, chillies and various combinations of spices are ground the result can be described with only one word – culinary magic! The people of this region are fond of variety and therefore have perfected the art of improvising and coming out with a veritable repertoire of perfectly cooked food.
Another community that has now adopted Karnataka is the Saraswat Brahmins. Having coursed through various lands the Saraswats have a unique cuisine. They make use of practically every vegetable so much so that even the skins and seeds of many vegetables that most others discard, are used effectively in different chutneys. Even fresh fruits like mangoes and jackfruit are used in a variety of dishes both sweet and savoury. Among their vast repertoire Batata Humman and Mango Sasam have to be mentioned.

Celebrations today

It’s a nice exciting day lying ahead. Birthdays are like that only – as Alyona and Chef Harpal celebrate their birthdays- and there is an air of bonhomie in the office. Later in the evening we are throwing a party to celebrate the success of Foodfood. Coming to that, the success of Foodfood, there was an interview in The Guardian UK. I am giving the link here in case you want to review it.
I take a few lines from the interview here: of 120 million households with cable or satellite in India, more than half are Hindi speaking (rather than English speaking), and Foodfood channel is being watched by around 12 percent – around 8 million homes.
It is only when you evaluate the data and see results for yourself that you realize where you stand. It is easy in life to assume things and then take spin offs on that but when facts stare at you from paper it is time to shape up. I have never feared evaluations and firmly believe good ones are bound to turn up just as the disappointing ones. The first we celebrate and from the other take heart, tighten up the belts and work at improving the figures.
In any case, food and all things about it bring happiness and nothing else. When we face the downs, remember the exorbitant onion prices of this Jan, we create food for the family without them and when we celebrate it is also about food and good company! Sharing some Foodfood recipes here.


Till I write again.
Sanjeev Kapoor