Hike through it

Epilogue

While Shrek, Amir and I hiked through the Arboretum in Michigan, I wasn't just improving my second wind and the persistence to non-compromising mediocrity, instead we talked about the creation of perfect articles. The first time I experimented Biryani was through an inspiration of Karachi biryani prepared by Ahsen where the flavors sparkled the hidden crevices beneath my tongue, but also motivated me to create a best of my own. Through years, the major ingredients have changed with the demand of the audience, however, despite those deflating innuendos about time-wasting in lieu of other talents, I have managed to create some mouth tingling flavors in a modified version of biryani. The layers structuring process has remained quite similar, though the final baking utensil has changed its form factor from a vertical ceramic coated pan to a much flatter teflon coated non-stick I used for the biryani above in Chandigarh.

Process:

-> Par Boil rice with condiments

-> Fry Onion 

-> Prepare major ingredients 

-> Prepare saffron milk and layering utensil 

-> Layer utensil with par-boiled rice, fried onions, ingredients and saffron milk

-> Bake the layered recipe for 60 mins

-> Add garnishing if required

Recipe:

Rice Ingredients:

Rice - 250 gm

Cardamom - 10 pieces

Cinnamon - 5 full portions
Star Anis - 5 pieces
Cloves - 8 portions

Par boiling rice lends the opportunity to give it a taste buzz while giving the 'DUM' the steam cooking opportunity during its stint while layered in the oven. To par boil rice, put the ingredients except the rice in a soft cloth and let the rice boil in water and the wrapped ingredients till rice gets half-boiled. The rest of cooking gets done in the oven upon layering with the ingredients.

Vegetarian version ingredients :
Julienned onions - par fried till crispiness
Slant cut Green beans - pan fry till slight crispiness is added to the beans.
Cauliflower florets - 1/2 in x 1/2 in - caramelized in tomato puree and brown sugar, add a pinch of salt to flavor later on
Julienned potatoes - fried in a two-pass process to ensure pure crispiness, ensure light Golden brown texture/color and not the burnt brown color. The julienned crisp potatoes form the top and contributes partially to the layering.
Mint

Cashews - light brown roasted

Lemon wedges - 8-10
Saffron milk - A few strands which can lend the fragrance of saffron and line the pan and slightly sprinkle through the layered dish.

Layering of biryani - 


The entire beauty and the complexity of the biryani is through the various layers and textures of vegetables (in this case) which amalgamate to produce a unified aura, flavors and a holistic experience. I still believe that cooking the biryani in an earthen pot would produce flavors without any commercial precedence and possibly leave the audience perplexed. From the point of deciphering the apt degree of saltiness which evokes the latter crevices of the palate, to the creative indulgences of flavor ushered while sautéing separately the vegetables, get ready for the roller coaster of this dish which capacitates itself for eternal surprise!


Credits:

Sous Chef: Pravin

Tournant: Andrea

Photograph: Sorab. The photograph has been later modified with a layered AlFragment font.

Font: AlFragment font. The font itself is copyright protected.

Note: 

The contact info of various credits can be shared if at all required.

Shame Inspiring!

My life is quite funny! I forgot the emotions and indulged myself only to the cerebral pursuits.

Well o'well! I'm now in India, and not in Europe. What can I say! I don't love-live my life. It has been just there. Julie and Julia just slapped me in the face... All I was concerned about through it was, the IP theft and through that apprehension, I forayed into the poisonous narcism of sticking to my shell. Lets hope to not stick to it. At least that be a start! I felt shameful watching the movie through, and all through it there was an inspiration that emanated through..

I guess Nike didn't teach it after all all these years. 

Just DO IT!

We'd think later. 

Okay, enough of the heavy stuff and boring words, lets just ameliorate the situation here.

TO be honest here, I did cook through my birthday (vegetarian biryani), parent's anniversary, Mom's birthday. Parents' wedding anniversary was quite a feast. Sorab and I invited most of our friends this time with not a comprehensive list of Andrea, helpful Pravin, Shuchi, Ram, the bonding Ojaswi, super social Sangeeta mam, Ashish and his elegant wife, am i missing anybody here?

Oh yes, thespians and protagonists: Bruschetta, tomato basil and the pea mousse with some salty biscuits with a creme a`la cucumber topping - vegetable soup (courtesy Andrea) as our appetizers. Followed by a mid-meal of Pav bhaji where I likely followed Tarla Dalal's recipe. This followed by the quick Black forest cake cutting and eventually serving with the main course of vegetable biryani. Now the Veg biryani is Ashish's recipe which shall eventually find its placeholder for the next post. The deserts were our regulars of Ras malai, Ice cream, and the cake. All through this, a day to cherish.

My labels: French, Indian, Italian, Slovak

Trip me India

I'm currently in India. Its incredible. The foods are diverse and their ethnicity (-ies) aren't affiliated to the national being rather regions. The local foods can certainly usher you with tremendous surprise. Talk about gustatory inquisitiveness.. Be in Rajasthan, you'd come across the famous Dal Bati Choorma, besides the hospitality can certainly surprise you in Central Rajasthan, specifically in and around Pushkar. This is quite in contrast to the attitude of the "Pandits" who informally have lobbied to control the interest of the Pushkar Ghats and you're expected to "offer the Gods" without choice. There are certainly exceptions in various parts of the planet. When I compare this situation with the Eatouts and Restaurants in Amsterdam, the situation is still far amiable, at least you're not going to get hit with the menu in face. So to speak. 

However, with the purchasing power drawing to a comparative in India, I've come across this new desire for the growing middle class to invest in their personal lifestyle. The food quality at Mulberry Tree at Hotel Hilltone in Mt Abu, was noteworthy for the soups they served and the breakfast they ushered us with. It was truly sumptuous! 

Ubiquitous Disclaimer

This intent is to keep this blog open to suggestions and multi-ethnic multi-cultural recipes. The intent is to epitomize the gustatory pleasures. To indulge into something which is both art and science and not just mar the intent of cooking by a single sided opinion...

The contents of the entire blog are proprietary with copyright on the images. If you intend on using the images, kindly request the owner through the comment section. I'd be happy to assist you with it. Enjoy exploring food and mastering your skills!