Packed up the inaugural issue of ‘SK’, the new magazine from our platter, yesterday! The second issue is also under construction. Date of hitting the stands? Watch this space!
Off to check out good friend Sanjay Pratap’s new restaurant Chandi Chowk. I am going to be busy using my brand new camera for the first time at Sanjay’s place. And as photography is a passion with me, am going to be behind the lens even at the family function this evening (for most of the time!). As it is a wedding, I guess I will have to pose for the pictures too!
As work for the launch of TYC Ahmedabad catches momentum, Rajeev is off to the site this weekend. He is eager to film the making of the original undhiyu (fresh beans called leelva, baby potatoes stuffed with chilli masala and whole sweet potatoes are stuffed in a matka and covered with tightly packed fresh leaves of two herbs called kamboi and kalhar. This pot is then stuck inverted in the small fire either of coal or wood and allowed to heat up to a point that the leaves in the pot start emanating the characteristic aroma. This aroma permeates into the leelva etc. Undhiyu means ulta in Gujarati so that explains the inverted matka. This form of rustic undhiyu is called umbariyu in Valsad and believe it or not, is sold by vendors in the train to and fro Mumbai-Valsad!
Research is on full fledged for the upcoming Khana Khazana shoot. Loads of new episodes are in store for you and I am tempted to give a curtain raiser. But for this weekend try this Garden Vegetable and Almond Soup and fill up your home with some mouth watering aromas.