Last post of the first quarter..

Today is the last day of the month & also the last day of the first quarter.
The year started on a Friday, ruled by Venus[alas..I was also born on a friday!!], however, it didn't have anything special, as it was routine job.The first two months have showed little things than what this month could show.
 I still remember what happened on March 1st, 2010. I was feeling terrible that day & fortunately, I had a friend with me, who could feel & understand the traumatic condition I was passing through that day. "A friend in need is a friend indeed"--I was taught this proverb when I was in school & over & over again. Certainly I thank that friend with all my heart & *brain* for giving me company.
Secondly, I had trust in myself & in God & fortunately, I was able to come out of this situation & things improved. However, once the mirror is cracked, no matter how many times you mend or try to mend it--it will still bear the cracks. But I will never give up--how difficult it is. Life becomes difficult as it moves on & on, new scenarios, new circumstances, new people & also the *new* attitude in old people. Yes, people change--they change in a couple of minutes sometimes, sometimes it takes years, for "Change is the only constant". Once I tried explaining this to a friend who later said that people will have their own ways of explaining this quote. I gave up explaining this to him.
My connection also got screwed up in the meantime, so I took a new connection. I met my cousin here in Dubai this month & I think I met her after years now. In fact, she came here for the first time, we had a short meet in the hotel & then back to work.
Work has been tiring sometimes..sometimes long days & sometimes short. When the day has been short at work, I tried going out with friends, or sometimes, alone exploring places around or may be for a long walk. Fortunately, Dubai has less pollution than India, so walking here is really good. But alas...Summer is on, so evening, specially post Sunset is wonderful for a walk.I love walking as it doesn't cost anything & secondly, it keeps me healthy, specially when my tummy is coming out.[I am always afraid to be pot-bellied!!]

When I was young, I used to complain to my mother, "Maa, those guys keep on bullying me". My mother would say, "What happens when you grow up? When you grow up, you will find these are nothing. Life becomes more complex then...". Now I see what she said was true. When I was young, I always wanted grow up...but now..."What the hell I used to think???".

Tomorrow is the April Fool's day & the second quarter. I am sure this quarter will be pretty eventful, for me..if not for all!!!
Au revoir....

An Ode to the sea..

It being a day-off, after my afternoon nap, I thought of strolling along the beach--especially during the sunset. So that I can witness the setting sun getting merged in the deep sea.
Whilst roaming around the beach, I started recollecting the day I was afraid of water & gradually I started liking it. I remember at the age of 5, we went to Puri- a beach resort, also famed for it being a city for pilgrimage. I was afraid when my father took me to the sea for dips but the fear later went away & then I could learn swimming. Then so many times I have visited any beach resort, bathed in the sea--but didn't get afraid--learnt to love it. Sometimes, I feel I have come from the sea--I am born in Pisces ascendant sign-Fishes. I am the fish of the sea, my origin is the sea & my destruction is in the sea too [sometimes in the plate of five star hotels& restaurants!!!].I wanted to take a bath today also, but I didn't carry any other clothes or a towel for myself...so I hope to take a bath soon...


I have never written a poem in my life, but today's powerful feelings, made me write one. Wordsworth said poetry is the overflow of powerful feelings, so is my little Ode to the sea...[Never mind if the poem is senseless to you!!!!]

An Ode to the Sea

Once ago I was afraid of the sea,

but then I loved the sea

And the sea loved me.

I was frightened, I ran away,

but you embraced me

with your heart to follow your waves.

I could never think that

I would come over & over to you again.

I am made of you & a part of you,

Only you know my pain.

You have been crying & roaring for ages,

No one could understand--

what are you looking for ages.

The sun rises from you,

And it sets in you too.

You are the source of everything

And you are the destiny.

The fishes in you joyfully play,

They dance, they jump, they swim--

All your way!!

The blue water, can it be blue??

It is the sky, that lends the color to you.

From distance, you are blue, but when I am closer,

I find the colorless you.

You dont take anything--they say,

For you are born to give & give--good or bad.

Be it the pearls that glitters a neck

Or millions of lives which you take away.

Now I stand by your side,

And I look at you. I am mesmerised,

I am puzzled & I am baffled

By your beauty, by your serenity

And your everlasting eternity!!!

E. & O.E.

Gaurav Ghosh.

Dubai, March 30, 2010.

Off day cooking--Lamb

Fortunately another day-off after a stressed out week. These days I feel pretty stressed than before [Is it due to the onset of summer??] so this day-off will help me to rejuvenate myself for another tiring week!!!
A big question in the morning is what to cook???A problem with a life away from family is "What to cook?" or "What to eat???". It is a question & answer session with myself--not with my mother that I used to have back in India.
For many days I have been craving for lamb, in other words didn't have lamb for months now--though I cook mutton, once in a month & eat it very rarely, but I love lamb. So yesterday, I went to "Carrefour", a supermarket in Dubai & bought myself a steak of Australian Lamb Leg. Advantage of this meat is that it cooks pretty fast, compared to Indian Lamb. I dont prefer medium done lamb--I would go for well-done lamb---only for beef I would be little liberal to medium-well or medium done beef!!
Anyways, coming back to our topic of discussion i.e. on Lamb---another preparation of lamb I love is grilled lamb chops. There is no fuss in it---simply marinate with extra virgin olive, little salt & crushed pepper, some oregano & grill it & may finish in the oven...Voila!!!C'est Excellent!!!
Now my preparation for the day. It is slow roasted lamb steak with rosemary jus, ratatouille & grilled polenta. Its a pretty simple stuff. A thick slice of around 300 gm of Lamb Leg is marinated with garlic, some seasoning, some rosemary, some mustard, chopped garlic & olio di oliva extra virgino. Then it is seared in hot plate or a pan if you dont have hot plate & finish off in a very slow oven. Alternatively, you can do the complete process in an oven also.
For the polenta, it is very easy stuff. Make a polenta with water & put milk if you want. Finish off with butter & blue cheese. It will make your polenta a little sharp. Pour it in a flat container & allow it to cool. Once cold, put it in the refrigerator for cooling it down. When ready for plating, take it out, cut into desired shape & grill it, brushing with a little melted butter till heated through.
Ratatouille is another easy thing, which I used to love cooking & also to eat it along with grilled meats.
For dessert???Chocolate pot de creme with strawberry compote!!
So the menu...

Slow roasted Lamb steak

with Ratatouille, Grilled blue-cheese polenta & Rosemary Jus

--

Dark Chocolate pot de creme

Dark chocolate with a hint of orange & strawberry compote

Recipes:

Slow roasted Lamb Steak

Ingredients:

For the Lamb

Australian Lamb Leg slice- 250 to 300 gm

Seasoning- As required

Mustard, Dijon- 1 tsp

Oil- 15 ml

Rosemary, dried- 1tsp

Chopped garlic-1/2 tsp

For the Sauce

Brown stock- 50 ml

Rosemary- 2 sprig

Seasoning- As required

For the Ratatouille

Oil- 10 ml

Garlic, finely chopped- 5gm

Colored bell peppers, chopped- 50 gm

Carrot, chopped- 50 gm

Zucchini, colored, chopped- 50 gm

Fresh tomato puree- 50 gm

Seasoning- As required

Basil, chopped- 1/2 tsp

For the polenta

Polenta- 25 gm

Blue cheese, crumbled- 10 gm

Butter- 5 gm

Seasoning- As required.

Method:

For the Lamb

Marinate the lamb overnight with the required ingredients. Set the temperature in the oven at 150 deg C. 

Once ready to cook, sear the lamb on both sides & finish off in the oven.

For the sauce

Heat the stock with rosemary until a syrupy consistency is achieved. Adjust seasoning & keep hot.

For the ratatouille

Heat oil in a pan, & add in the garlic & all vegetables except peppers. Once the vegetables are well-cooked, add in the peppers & tomato puree. Adjust seasoning, finish off with freshly chopped basil & a little drizzle of extra virgin olive oil.

For the polenta

Heat water until boiling[around 200 ml]. Add the polenta & cook until it leaves the sides of the pan. Finish off with blue-cheese, butter & seasoning.Put in a hotel pan & allow to cool. Cut into desired shapes & reserve.When ready to use, grill in a hot plate, until heated through.

Final assembling:

Put the grilled polenta as shown in the picture. Cut the lamb steak into two & put one on top of another. Put the ratatouille on the side & drizzle the sauce around.

Recipe of the Dessert??

Well, go through my previous posts & find out the recipe of Chocolate Pot de creme. Only difference is that I have put some orange zest in the mixture & served it with strawberry compote instead. Why strawberry compote??Some acid will help to cut down the rich & heavy dessert.

Buon Apetito!!!

When I take shelter at the feet of God...

[Caveat:A non-culinary post]
An incident which I listened from my mother, when I was 2 years old--My granmother & my mother went to a temple & took me alongwith them. After the visit in the temple, they went to the book sales office & were looking for books. A nun in the temple took me & asked me which book I would like to buy??Obviously, by then I didn't know what to answer, but I pointed my fingers to a book on Holy mother Sarada devi.
After then, few years later, when I grew up, my only *play* used to be worshipping God. I never knew any mantras then, but as if I am worshipping God. My supporter was my grandmother. Eventually, I stopped it, since my mother was not supporting me.
My faith in God was mostly during examinations, though I used to visit a temple nearby my house, quite often, specially during the evening prayers.
In the year 1997, when I was 12 years old, I witnessed a hindu priest worshipping Shri Ramakrishna. That re-initiated my interests in worshipping God. At this point, I must tell you, if you are not aware that members of Hindu religion are divided in four castes, viz., Brahmins- who are supposed to earn through teaching, worshipping [i.e. performing holy acts], Kshatriyas- who are protectors of people & religion, Vaishyas- who are the trading class & Shudras- who are supposed to serve the aforesaid three classes. I belong to the class of the second one, that is Kshatriyas, by birth. So worshipping for us, is a kind of a blasphemic act. But still I continued & I learnt how to do a worship, as a Hindu Brahmin should do. In due course, I installed a puja altar at my home & started worshipping my God on daily basis.
At the age of 14, in 1999, I was initiated with the Holy Mantra of Shri Ramakrishna & since then, I took my shelter at the Holy Feet of God. Amongst my daily readings, scriptures found a revered place, specially Upanishads, Shrimat Bhagavat Gita, Vedas, Puranas, Tantras & many more. But when shall we seek his refuge??A question for all. Mostly people ask God for help, when in distress but when they are out of distress???An ideal man is who is undisturbed during unfortunate times, who is calm during fortunate times, and who is free from anger, fear & passion--such says Gita. Which means, in distress & when not in distress--seek the refuge of God. For me sometimes, its a distant possibility, but nothing is impossible. Its all about practice. Such says Swami Vivekananda. He said, "Be & Make". If you can become, you can also make.
Visiting temples to find the existence has been weird, as God dwells in everyone's heart. One who serves God in the form of Human beings, has served God Indeed--Swami Vivekananda said long back. However, visiting temples, helps in gaining some spiritual power. Any place, which has a number of congregation is obviously blessed as such place has special presence of God--else people would have never visited that place---I strongly believe in this.As of now, I visited few of the important temples of Bengal, few of the 12 most important temples of Lord Shiva, Jagannath temple in Puri, Tirupati temple, Kanyakumari, Shirdi Sai Mandir, Padmanabhaswamy temple in Trivandrum, & many more [Cant recollect all now].But now, only aim is to visit the temples in the lap of Himalayas, for centuries...where sages were enlightened, they had vision of God..

On different religions...well, I have deep respect for all religions. You call "water" in so many languages, but you refer to the same water, which is life. Similarly, all rivers lead to the same ocean...so all religion lead to the same God. Vedas proclaim "Ekam Sadvipra vahudha vadanti"--The same lord is many--the learned people say so. Very recently, I have come to Dubai, however, on requests of colleagues, I also attended the Church services. One is of St. Mary's Church, a Roman Catholic Church & another one "Kings Revival Church" a church of Protestants. Fortunately the ruler of Dubai is equal to all religions, so despite it being a Muslim nation, it has got a Hindu Temple & a Gurdwara too.

Change of religion has never beckoned me--for I strongly believe that ones own religion is better than any other religion. Still, people convert--its their prerogative!!

There have been times, when I have gone through worst moments of my life--personal, professional, family, financial & many areas of life. I have never lost faith in God--all I did prayed to God to give me power to face the worst conditions in my life. Sooner or later, my prayers were answered. Sometimes, he has denied my prayers--but later I found out it was for my benefit. Sometimes, we dont know what is good for us & what is bad. We just demand things from good, which are bad for us indeed in the long run, but when we can foresee the outcome, we tend not to ask which will be harmful in longrun. Sometimes I run after something yelling "C'est, C'est, C'est", but later God told me, "No dear son...not this one!!!" & then I give up!!!I can always feel, God is always with me, protecting me from every fall...

A final message--Dont lose faith in God or never give up your prayers. He listens, He sees the truth but waits--He waits for the right time, when to kickstart for you to enjoy the ride... :)

Rethinking Breakfast....

Since I have joined the hotel industry, I have been focussing only in breakfast--Indian, Oriental & in Dubai, Cold breakfast. However, prior to this, I have never been serious about my own breakfast. Usually, my own breakfast since childhood, used to be a glass of milk, two slices of milk bread with a spread of butter/mixed fruit jam & sometimes an egg fried [Bengalis incorrectly call fried eggs as poached eggs!!], may be a banana[though I never used to like fruits..except grapes, orange in winter, that too peeled n segmented]..sometimes I used to keep it short..especially if I used to get up late.
When I started growing up, I got addicted to tea, specially black tea, with milk & a couple of biscuits & then follows corn flakes, or oats porridge, or may be on Sundays, chicken sausage, fried eggs, corn flakes & then carrying on & on...till I used to get tired. Sometimes, I used to prefer a pure bengali's breakfast --Kachauri, Daal n many stuff..

Breakfast is the most important meal of the day--it fuels our brain for the overnight fast. The brain needs some energy to get started for the day. However, breakfast need not be too oily, very sweet, too salty or too much of calories, but it must be healthy. Some of my favorites, that may be yours too...

O.J.--Dont think it is some kind of jockey or anything, but I am talking about fresh orange juice. It is a really healthy drink in the morning, especially loaded with Vitamin C. I would prefer freshly squeezed orange juice than the canned one, since the fresh one has more fiber than the fortified ones.

Eggs-- Its a whole food & provides all that you need for your energy. Eggs are versatile too, boiled eggs, omelettes, scrambled, poached eggs, fried eggs & numerous preparations too, for example Eggs Benedict, Huevos Rancheros etc. Even eggs for your waffles [ I love waffles!!], & French Toast--Kids love it too!!American Heart Association recommends at least 4 eggs a week. In India, a nutrition firm suggests "Sunday ho yaa Monday, roz khaao Aandey"[Be it Sunday or Monday, an egg every day].

Good Old Oatmeal-- My alltime favorite Oatmeal is loaded with Vitamin B & densed with nutrition.Be it the quickcooking rolled ones or the old fashioned ones...Advantage of the rolled ones is that it cooks fast. However, in nutritionwise, the old fashioned ones are better. Sweeten it up with honey, sugar, & load it with fresh fruits, dry fruits, yoghurt, applesauce, nuts etc. Also it has a lot of fibre, which helps to keep a clear stomach.

Muesli-- It is another of my alltime favorite, since I was initiated in the hospitality. Since, then morning breakfast must have some muesli in my plate [though I often avoid nowadays...].
Dr. Bircher Benner wanted to give something healthy to his patients, so he created the most-famed bircher muesli. It has rolled oats, milk, yoghurt, walnuts, raisins, grated apples & to sweeten up--honey!! It is so delicious if you pop in some berries to it....

Chhola Bhature--Its an Indian breakfast food[sometimes all day dining too..], to be precise it comes from Punjab. Fermented doughs are rolled out & deep fried in hot oil, so that it puffs up. Served with a stew of chickpeas. And the taste??? Well, to me its heavenly...only one can tell who has tasted it.... :)

Croissants-- I have been addicted to croissants since I was introduced to it.  A warm croissant with a cup of tea or coffee...a perfect combination for a long chat in a cafe...[now I am restricted diet though..]

Muffins--I remember I used to make it often at home. Then stopped, started buying it from outside & eating it from outside. Specially, chocolate muffin & after coming to Dubai, at least one blueberry muffin a day!!! Voila... :D


I think its enough for the day, unless its all-day dining!!
Bon Appetit.....

Buona Pasqua & Onset of Summer...perfect Italian menu!!!

By now, you must be knowing that I am a lover of Italian cuisine..sometimes it supercedes the love for Bengali or Indian foods...
I was thinking of a menu, keeping in mind the onset of Summer. Most of the hotels & restaurants change their menu according to seasons, to use the most of the seasonal fruits & vegetables, which in accordance supports & controls various factors, first & foremost being offering changes to their taste buds, controlling the cost factors & budget & many other stuff.
Secondly, this menu is carefully selected for the upcoming Easter holidays or even you may cook it for your Easter dinner/lunch. I am not claiming that this is the traditional Easter menu,however, this menu is just to give a change to your taste buds.
Anyways, instead of beating around the bush, let me put the menu that I have been planning today..

Buona Pasqua!

Antipasti

Pomodorini e Mozzarella grigliata spiedini con olio di basilico

Grilled cherry tomato & Mozzarella Skewers with basil oil

Primo Piatto

Risotto alle Fragole e rose rosse

Risotto with red roses & strawberries

Secondi Piatto

Quagliette Bardate con polenta grigliata, peperonata e salsa di arrosto

Pan roasted quails with parma ham, grilled polenta, stewed peppers & roasting jus

Dolci

Zuccotto

Tuscan Icecream Cake

Note on the "Antipasti"
Antipasti if broken comes as "Anti" & "pasti", simply means "what is served before pasta". The Antipasti that I have selected is pretty simple. The traditional combination of mini Buffalo Mozzarella & cherry tomatoes[pomodorini] are put into skewers & drizzled with some basil oil, thus resembling the colour of the flag of Italy--Red, White & green. Prior to putting the tomatoes in skewers, they are being lightly tossed in pan in high heat, to render a little color. Alternatively you may grill them. Once they cool down, put the tomatoes & the mozzarella in skewers & drizzle the basil oil. Adjust seasoning & you must serve cold.

Note on the Primo Piatto
Generally in the traditional Italian courses of Menu, pasta is served as Primo Piatto. Else, it is risotto, soup, polenta, gnocchi is served in this course. Why starch is served in this course basically??I need to find an answer to this question..
Sometimes fish is also served, if the main course is not a fish.
Strawberries are in their peak in this season & it will well-merge with the colours like red rose & also the risotto. Red risotto, an artist wanted to make--so he added some rose petals in the risotto. This risotto is finished off with grated emmenthal--not in compliance with the traditional parmesan[or its reasonable substitute Grana padano].

Note on the secondi piatto
I have thoughtfully selected Quail as it is quite uncommon to find in the table. Generally, we select lamb, chicken, beef, pork or veal for the main course, so to make quite distinct, I have selected quail. This is pretty simple as like the other courses. The small birds are pan roasted with some white wine, which again helps in making its sauce [pan juices].
Grilled polenta is one of the easiest stuff, whilst stewed peppers are too!!!

Note on the Dolci
Zuccotto is the Tuscan Ice-cream cake. Traditionally made in a dome shaped mould--"zuccotto" has come from the word "zucca" in Italian it means "Pumpkin", so is the mould. Sponge fingers are used for making the cake, which are soaked in orange liqeuer [Cointreau or Drambuie] & start lining your mould.  Then starts filling with whipped cream, an array of nuts, berries , chocolate & finally refrigerate overnight.
The result...well, its really worth making & testing....

Recipes???Well...after planning this menu, now I am planning to cook this & then pass on the recipe to you...
Looking at my food habits, sometimes people start wondering my nationality or religion [celebrating Christmas, Easter & many more stuff...certainly its not an act of blasphemy I consider]but I am happy with what I am or I have....but perhaps I was born in Italy....so that I could always *hog* in Bologna..

Buon Apetito!!!

Pros & Cons of making good food....

Today I was making muesli for breakfast & asked my colleague to taste it. I asked him,"***** can you please taste it??I dont want to listen later it tastes like sh**". He replied, "No it looks to be good..but dont make good everytime--we will be in trouble".
I was really awestruck!!!What was he talking?Yes, it is a little pain to make things over & over again, but we cant serve sh** everytime...so that we can indulge ourself in lethargy....[now thats bad..]
In my employments so far as of now, seldom I have tried to make *bad* food for the guest. Pros of a good food is that it will finish off early, specially in a buffet food service or in an ala carte restaurant, repeat orders & many more stuff...
I love good food always..for example, once I made Chicken Schnitzel in the lunch buffet when I was in Chennai. The sous chef told me that its excellent. But I didn't know that it would sell off like hotcakes & later it was painful for me to make again & again & again...
Sometimes, I made horrible food for lunch buffet, when there had been high reservations & I have hardly any mise-en place--fortunately, hardly anyone touched the food---but at the end of the *show* I seriously felt bad, as all the hardwork just wiped away..
Right now, I have nothing much to say [Even if I have...cant...just because I am high!!!], may be sometime later, I will write something more on it.
Till then...See you...
Pampered Chef.

Cakes....

"Let them have cakes if they can't have bread".....& thus started the French Revolution, guillotine & what not...
Even I cant have bread, but I can only have cakes.From simply prepared ones to those decorated with dozens of icings, ganaches, marzipans [In short, I love desserts!!] I learnt making cakes from my mother & then later improvised the recipe & learnt how to like them--from myself only!! The basic ratio I always followed  was 2 eggs per 100 gm of flour, 100 gm of Sugar & 50 gm of butter, in room temperature. Baking powder--well I am always skeptical about using chemicals, but it is my mother who insists me to put it...so I.
Most of the time, I used to make it at home, I would make it at mom's absence, else she would start shouting at me, cause she doesn't want me to waste my money after food [a compulsion, which I cant help!!]
Baking cakes for family, friends, relatives--has been fun. Sometimes, when I hear relatives coming in a couple of hours, & I have nothing much, except some eggs, some flour, butter & sugar always & some cocoa or may be some coffee......n then doing all the *shortcuts* for making the cake & surprising my guests with my creation....& earning some obvious *appreciation*.

What about cakes when hot??Today morning, I was hungry[I am every hungry & sometimes never hungry too] went to the pastry & asked an associate to give me a muffin[I prefer blueberry or else chocolate than any other ones...]. He told me to pick up one...& I put it in the oven so that I can warm it up. I love muffins[a quickbread] when served warm..with a cup of hot chocolate or tea [I find coffee weird...so its *not my cup of coffee*]..voila!!! Hotcakes sell fast...an old saying...

Garnishing cakes has been a little difficult for me, as I hardly practised pastry arts in college, except baking breads. I can be a good baker, but I wish I could be a virtuoso in pastry works...I tried so many times..little success I got at home. Once I tried Schwarzwalder Kirschtorte [Blackforest Gateaux], thought it was kinda successful..

Everyyear Christmas has always been special, especially the preparation for the Christmas cake used to commence a month before. I would buy all kind of dried fruits, candied peels & soak them generously in Rum [Old Monk XXX] for about a month & then finally fold them in my cake batter & give them a long, slow baking....so the result is heavenly. Truly, I make this cake only once in a year...
Well, I didn't bake any cake for long..may be its been more than a year...I should really buy some moulds for my cake & bake some..as long as my oven works & I dont forget any.... :)

Timepass or Passing the time on.....

Apart from working in the kitchen, I have a life of my own--where I rediscover myself in some other talents. When I was a kid, it was just playing on my own--sometimes, my mother would come & beat me up & then again I would start playing..
When I started growing up, found myself interested in sports--specially cricket[ Perhaps in Bengal it is widely popular, despite Bengalis are famous for their love for football/soccer].Sometimes, excelling in cricket & sometimes going through bad patch--all followed me...mostly, it was "Para Cricket"[cricket of a local club] that I used to play. Fortunately, closer to my house, there were two playgrounds where we got the opportunity to play. Sometimes people would ask me "Gaurav...so are you a batsman or a bowler?". My typical answer, "I am an all-rounder"--I was a poor catcher though...
Prior to this, I was introduced to painting & drawing. Honestly, I am very poor in drawing & so in painting. Tried my best...but could draw only a multi-storied building in rains or else...a cottage in a village, with the rising sun in the background & a river passing by...--these are the two cliched drawings I have always done-in Schools, in competitions & so on....but later I left it...
After this, my father introduced me to "Tabla"--an Indian percussion instrument, looks like a drum, comes in a pair. One who taught me at first, was a non-sense. He had only bigtalks--when it comes to teaching..it was bullshit!!!
The following one, was a very old man--he happened to be my grandfather's friend. He was teaching me well...& so was I learning pretty fast..He always stressed on continuous practice [Practice makes a man perfect!!!]--but I would never listen to him...sometimes he would tell me "Even for two minutes--that will be enough!!"..I would smile, agree to him & then forget it.. :P
Then I left that also....
Then I joined cricket coaching center, backed my passion to represent my country in international cricket. I carried on, whilst in the meanwhile, I got an interest in Occult matters--especially Numerology. I remember, I would spent hours after hours in the library, going through books by Cheiro, Benham etc & try to unfold mine & friends' future. Sometimes, few things clicked, sometimes...it was way off...however, left both cricket & numerology, when studies were haunting me...with EXAMS!!!
In 2002, when I passed class-10, my father gifted me a desktop, which meant that the world is open to me[qt contrary to UAE, India doesn't have restriction in cyber world]. Prior to that, only cyber cafes for net, checking mails or chatting with friends--for hours after hours, but then after school...chatting with friends for 2-3 hours became a priority. Even now, if I am in Calcutta, I would get up at 6 am..& turn on my laptop & then the chatting since that time...sometimes, my mother gets angry on me...when she finds me sitting in front of the computer & complaining that "Maa...I am hungry!!" --and food is ready!!
However, in between I got interest in "Astrology" too. To my parents, it is a "No-No"...they were totally against my interest in Occult matters, but I had strong passion for it. Since I didn't start earning by that time, I thought of taking up a professional courses in "Astrology" & learn it...but problem came from parents...
In 2004, I was desperate to learn this subject & ultimately bought a book for me, to learn the basics & since then...got into it...even now, when I get time, I dont mind going through my horoscope or for friends....
Reading has been a good timepass for me..since years. Previously, I used to read most of the mythological books--on Hindu religion mostly. Thereafter, Vedas, Upanishads, Gita & many more books--of course for the sake of knowledge & sharing the knowledge, who is looking for it..
Learning about different cuisines has been an addition to my books *wishlist*, since I have been introduced to Hospitality.
I dont know whether to add cooking to my *timepass*, as I have been cooking for many years--even before I joined the college. My cooking disaster was "Chicken Do-pyaza"--but later I fixed it...it turned into passion. Often I used to make burgers at home & oneday the hot oil splashed on my wrist...[the marks are still there]
Sometimes, I love to cook for myself & for friends....fortunately, they liked my food--Joydeep, Samrat, Indranil--so many times..but still crave for my cooking.. ;) ...so I started keeping their *feedback* documented.

Rebirth--I dont want...but given a chance what would I like to have as my timepass??
My mother is an avid singer--when I was young & she would resume practising, I would stop her singing, but since 2004, I have developed an interest in music, specially Classical Music. Often, I find solace in the rhythm of Classical Music, my favorite Ragas being "Ahir Bhairav", "Kanara"[the latter being a difficult one]. I used to tell my mother "Maa, I want to learn Classical music now...", she would smile it away. Perhaps its too late to learn music...should I get another birth, I would like & love to be a patron of music!!!

Night shifts in Kitchen...

"Chef...abhi hot plate mangta hai??Saaf karke detey hain..."[Chef, do you need the hot plate now?I want to clean it.] the kitchen stewarding asked me.
Its around 12:30 am now...& friday night!!! I am afraid, Celini can be busy anytime.
I told the guy,"Abhi mat lo...teen baje ke saaf karo"[dont start cleaning now--clean after 3 am!!]. He agreed to me & went back to pot wash.
Night shift has been most challenging to me. In spite of the shift commencing from 12 in the midnight, I have always reported to my shift an hour for handover & another reason, which is selfish though, is to have my dinner+lunch!!!
When I was in Mumbai, I was in the room service kitchen--"the smallest kitchen in the hotel but with biggest responsibilities", this is what our the then Executive Sous Chef used to comment about the kitchen I was working for. Usually, I would have an industrial trainee[ to be straight, he is almost good for nothing, except some sandwiches or little preparations at work!!]. I have been always skeptical about casual staff, trainees as they will never be blamed for their quality of work---no one can make a scapegoat out of them--they are simply assistants!!!
Anyways, I would be happy to have a permanent staff than these people, still their contribution helps & specially if I have an apprentice trainee, who at least knows something is always an added advantage.
Let us not drift from our topic of "Night shifts"..
The kitchen used to become very busy on fridays & saturday nights. It used to be really busy like hell. Though for midnight menu, we had selected options for restaurant, but serving 694 rooms throughout night was a little difficult task & it became more difficult when the new sous chef, advised that all the mise-en place of the day be finished in night shift--no matter how busy it is..Ohhh!!!
But by 4 am I would have to finish my mise-en place, as after that, we would start for the breakfast--specially Indian breakfast in the restaurant, serving breakfast. Initially, when I joined, I didn't know how to make "Dosa"[a South Indian savoury crepe, but bigger in size] or "Medu Vada"[fried dumplings made of Dal]. But gradually I learnt all..
When Biju joined me, work started becoming easier often..he used to do the mise-en place for Indian section & I would take the pantry side, apart from playing with the orders & having fun in the kitchen. Sometimes, cooking for staff too...waiters used to become hungry & if I had something which has to be thrown, but can still be used, I would make something of it & distribute amongst them. Sometimes, it was more of a compulsion. Zahid was slow....but he was a nice chap...
Sometimes, our work used to finish by 2 am--alas..no order by then. Biju & I would go down to staff cafetaria [known as "Mirch Masala"] & enjoy tea--cups after cups or sometimes milk too....& chat..for hours....but suddenly the trainee guy calls up, "Chef..order"...then run...run..
Again sometimes, going for a trip to Italian kitchen, assisting them in their orders or visiting Indian kitchen, or simply to Continental Kitchen for having some desserts [I love desserts...!!].
Generally, breakfast was ready by 6 am[& the breakfast is on from that time too...] then I would go for my own breakfast...generally a couple of fried eggs, a cup of milk..some cereals may be...n thats it...as later I would have a big one... :D
I would stand in the Dosa section...& make endless dosas & then refilling...frying Bhatoras or Puris or sometimes, Vada & what not...dont forget, my shift from 11 pm....& I used to work till 11 am or sometimes till noon mostly...
Oneday I remember, I was doing night shift & whatever mise-en place I had & I prepared I made, all got finished...now what to do??I had too little left. My morning shift came..& was not ready to believe my story[Come on..I dont lie!!!] & he did the worst thing--he complained to the Sous Chef, who I used to report to [I hate complaining & complaints---if there is an issue--sort it out mutually, unless you cannot do it..]
Sous Chef trusted him & made me stay till 2 pm [Oh..that was a really long day].
My roommate used to make fun of me...well..this was life...& it is...I have to deal with it...& I can deal with it.
Moving to Chennai...night shift, was not that difficult, as it was before. But somehow or the other issue would be there. Unfortunately, in the daytime I could never get enough sleep, as I used to sleep in Mumbai. In Chennai, I used to be in shift by 11:30 pm & then drag on till 10:30 am or sometimes till 11:30 am & then go to sleep at 1 pm & then getup at 4 pm...& then..alas ...no sleep!!!
This was a horrible period I was going through...No sleep...& then sleepy at work. Fortunately, the restaurant had two private dining rooms.Most of the days, my work used to finish by  2 am & then I would go to Private Dining room & then make way for sleep. Sometimes, it used to happen like the time I went to sleep...a guest or some order...I used to get back to kitchen..prepare & then sleep again...again one order...ohh..so many disturbances.Well..sometimes double shift too...from 10 pm till 1500 hrs straight!!!& then back at 10 pm....Only I know how was that possible though Executive Chef would say "Its humanly impossible"!!
Dont think I am complaining about Night shifts....just to let you know..how it feels to do night shift..for those who never got the stint of it...or may be in future---you never know...

As a traveller....

I dont know since when I got *addicted* to travelling. When I was young, I used to travel with parents--I remember at the age of 4, I boarded my first flight to Guwahati-a city in North East India, from Kolkata with my parents [later I came to know, I puked a lot in the flight]& then covered a lot of areas there & then came back.
In 1991 we had one opportunity to move to US, but God disposed. Anyways, in 1994, I went to Bhutan, a small kingdom in the foothills of the mountains. I went with my parents, the then my 3 yr old brother, & my father's friend. The entire journey was by road--from Kolkata to New Jalpaiguri & from there we went to Phuentsholling--its in the Indo-Bhutanese border & from there we went to "Thimpu"- the capital of the country, by car.
The journey was really pleasant, so was the place. The city was immaculately clean, compared to India[an honest confession!!], even before dropping anything in the road, you will think a 100 times...
I really enjoyed the visit---I also had wine for the first time there..[not Bhutanese wine, but Bordeaux!!] & "sizzlers".
Since, then somehow or the other problem, else we went to places like Puri etc for pilgrimages+ for a change. In 1999, we went to Nepal for the first time, since my father was already there, since he was being transferred over there. We visited Kathmandu--it was mostly like Kolkata, except the local citizens. From Kathmandu, we went to Pokhra--it was far better..but alas..we stayed there only for a day & then back to Kathmandu & back to Kolkata!!!However, got the taste of Casino there for the first time [unfortunately, in India, it is illegal!!!]
In 2000, I revisited Kathmandu, since my father was continuing his service there...but could not visit the places around, since I was suffering from diarrhoea!!!
In 2001, we went for a pilgrim tour to the Northern part of India-we went to Hardwar, Rishikesh, Dehra Dun, Mussouri & then back via Delhi.All these places were so nice, & Mussouri was excellent. I remember, how misty it was ...& the lodge where we were put up...it was on a hill,virtually..for getting up & down..you really need a car...
In Delhi, I had Mcdonald's burger for the first time...& I ate my father's portion, as I loved it[by then the Communist run Kolkata didn't have a Mcdonald's outlet :(( ]
Ever since then, my travelling started becoming alone--several issues took place in family, which deterred me to go alongwith family members rather go alone.
For me, things are never a fuss---in other words, I am not fussy about the place where I will stay, what I will eat or wear or see, when I am travelling. I can sleep under the tree or in a plush hotel also...
For example, I went to Puri in 2006 alone. My mother was concerned, but I assured by calling her every other day that I was ok. I was staying in a decent hotel, food--preferably in the hotel itself, or else the local seafood...but sometimes, I eat too much...when I am travelling, especially, if I find tempting stuff..but then it started becoming natural for me to travel alone.
In 2007, again a *solitary* journey to Delhi & then Varanasi--the seat of culture & art of ancient & contemporary India. It was really a great journey, specially the evenings in the Ghats of Ganges in varanasi. I had "Bhaang" here for the first time--the effect must not be shared here!!!
Since, 2008 I am away from home mostly. Moving to Mumbai, gave me an opportunity to visit Nasik--a holy city & I visited places like Shirdi--flocked by many pilgrims round the year & round the day. A few hundred kilometres away is Sani Shingnapur--a place where planet Saturn is supposed to stay, was also visited..on oneday & then back to Mumbai.
Again, after a couple of months, I went to Shirdi, & then visited "Tryambakeswar"-a  popular Shiva Temple, close to Nasik. I remember, I used to sleep while on my way to these places, as I used to leave for those places after doing a night shift at work.
In 2009, I moved to Chennai...a golden opportunity to visit the Southern part of India. I visited Bangalore in 1998 but not much. But this time, I could visit popular pilgrim sites like Tirupati. Around Aug 15, 2009, I visited Rameswaram--a site where lord Ramachandra is said to have build the bridge to Srilanka. The same day I left that place & reached Kannyakumari. It was marvellous--specially the confluence of three seas--Arabian Sea, Bay of Bengal & Indian Ocean. The sand of these three seas are also different in colours. From Kanyakumari, I moved to Trivandrum[ or Thiruananthapuram] but for a couple of hours only, as I went to visit a temple, very old one, "Shree Padmanabhaswamy Temple" & then the following morning back to Chennai.
This trip was really excellent. I remember, in Kanyakumari I had hardtime finding a room for a night. As they rent rooms to single people, specially male. Added to that, I had scanty baggage, as I dont carry much luggage, when I am travelling alone!! One bag with some clothes, some books, if I am carrying my laptop ..thats it!!NO bragging!!!
Now...I am in Dubai, have moved to the western part from my city. I am planning to visit places like Egypt, Morocco & then may be Europe..leaping from one place to another. May be oneday..I will cover the World...you never know!! :)

When your language is of no use....

Today morning, a Russian woman guest was asking something in her language. I asked, "Are you looking for boiled eggs?", She replied, "Da"[Da means yes in Russian], & added "Niet Omliyette"[Niet means No in Russian]. I asked her showing my fingers "Two boiled eggs", She said "Da". Fine...I asked her again for how many minutes? Now either she didn't understand what I said or she thought I am again asking her about omlettes.
I saw a female server passing by--I asked her "Do you understand Russian?"..She said no...n went away..

***
My college professor once told me that I should take up a foreign language, as it always helps in long run. I remember he told me this, when I lost a year in college. But I didn't pay any attention to his words---I was fondly learning Italian from a CD though, but without making any notes..
In college we were taught about rudimentary french, but again I was too casual to pick up, except "Je t'aime" or in German "Iche Liebe dich", in English both means "I love you!!"
When I was in Chennai, I had very less usage of any foreign languages, except a French guest Ms.C. She would come every morning for her breakfast & I would ask her "Comment allez-vous?"[How are you in French] & then "Bien" [Fine] & "Oeuf Frite avec Fromage"[Fried eggs with Cheese, the french is incorrect though], but still managed...as long as she was there..
Coming over to Dubai,it was really challenging. Here guests are truly international...from my country to anywhere, however, mostly Russians & Germans. Few Arabic guests are also there..
Understanding Russians have been a bit more difficult. "Lesuniya"--for Fried Eggs in Russian[I dont know whether spelling is correct or not] or "Omliyette"[this is how they pronounce, "I am late" & jokingly a chef replied "No, you are not late."]. "Da" is for "Yes", "Niet" for "No", "Spasiba" for "Thank you" & "Pazhalusta" for "You are welcome".
Germans have been quite flexible, some know English, & for some who doesn't know, can understand English. "Spiegeleier" for Fried Eggs..this is what I have learnt. "Eye" they say when they want fried eggs. Rest...I dont know..
For long I have this fascination to learn "Francaise"[French]. In college I learnt a little, but then became ignorant...thanks to Bernice for re-initiating my learning French.At least, I can speak a little french now, unlike before & still learning...
I remember a couple of months before, a french group checked-in  in our hotel, & fortunately I could converse with them in French "Bon jour Monsieur", "Comment ca va?" "Assez Bien", "Deux-oeuf sur le plat" or "Omelette avec jambon, et fromage", "Merci", "Merci Beaucoup", "Parlez tres bien francaise", "De rien". But when they started talking too much in french, I applied the trick Bernice taught me, "Tell "Monsieur, Je comprend un peut"[Sir I understand a little]" & then it worked when I added "En anglais, sil vous plait"[In english please" or sometimes "Comment diton en anglais?"[How do you say in English?].
I remember, one of the guests said "Vous parlez tres bien francaise"[You speak very good French] & I was delighted. It reminds me of Mr. Bean who is travelling to France from London by Eurostar. The waitress asks him "Un cafe?"[One coffee?] & he says, "Oui"[Yes]. She asks him again, "Avec sucre?" & he replies, "No". The waitress appreciates his french saying, "Your French is very good" & Mr. Bean replies, with his usual high pitched voice "Gracias"[Gracias is thank you in Spanish, not in French].
Italian..I have not proceeded after "Buon giorno"...I should take it up seriously with German, Russian alongwith French too!!
Wherever, I have gone, I have always tried to pick up the local language, for my benefit so that I communicate with those who are not aware of other languages. For example, when I was in Chennai, I really had a hardtime in understanding the tamils as they will never speak in Hindi, no matter whether they understand hindi or not. If they dont know English....ohhh!!!
So I had to learn elementary Tamil only for the sake of communication...I am not good in sign languages!!Now trying to grasp as much as I can...you never know...what you need in future...

Recreating "Croque Monsieur"...

I was telling Sharath, a waiter in Celini, during my employment in Grand Hyatt, Mumbai, "I love Grilled Ham & Cheese Sandwich". Sharath replied, "Even I like it to.Do you know what is it called in French?". I being ignorant, replied, "No, I dont." Sharath continued, "It is known as "Crunch[Croque] Mister[Monsieur]".

Well, the topic ended there. I made a lot of Grilled Ham & Cheese Sandwiches--for me & for guests too, endless...in Chennai also I used to make, but the taste was not the same[obviously, the type of ham was different than used in Mumbai]. In Mumbai we used to use "Schwarzwalder" Ham, or "Blackforest Ham", but in Chennai, it was some other Ham, but inferior quality of ham.

In Kolkata, getting Blackforest Ham is difficult, since you need to chase hotel food suppliers for Ham & they will not sell less than 5 kg at a time[too more to consume in a month!!!]However, now I am in Dubai--here I have Waitrose, & dozens of Supermarkets ready to sell Hams of your preference & a couple of days before I won a sandwich griller in a hotel raffle[ now one more lying at home!!!], so today being an off-day, thought of recreating "Croque Monsieur".

Croque Monsieur

Ingredients:
White Bread- 2 slices
Ham- 2 slices
Cheese- 2 slices
Butter- enough to spread
Method:
1)Apply butter on the bread, on one sides of each. Put 2 slices of ham & followed by cheese.
2)Cover the Sandwich[with the buttered side down] & grill in a hot sandwich griller.
3)Once the cheese starts melting, take it off the grill & allow to cool down for a minute before cutting it.[Never ever trim the crusts of a grilled sandwich!!]What to go alongside??No French Fries pls...honestly, I dont like it. I would rather go for savoury potato wedges or mixed greens, but not that fried sh**!!!

There are various variations of this classic sandwich. "Croque Madame" is the same sandwich, garnished with a fried egg, sunny side up, refers to the hat worn by a woman. "Croque Provencal" will have addition of tomatoes, whilst "Croque Norvegien" has no ham at all!! Rather smoked salmon. And so on & so forth...
A more traditional & elaborate version of this sandwich comes with a topping of Mornay or Bechamel sauce.

This sunday I bought "Blackforest Ham" from Waitrose in Dubai to recreate this classic & then caught up with a couple of colleagues there. One of them asked what did I buy? I said,"Blackforest Ham" & he said, "Well you are so fussy man"...
Well, for a little pleasure, luxury & *nourishing* myself, I dont mind being *fussy*... :)

Perfect Bengali Meal--Off Day cooking...

Today is just another off-day, but a special one, since I have been stressed out for the last one week---tensions at work, & also at post-work & pre-work, going to work early & returning from work late, disturbances while sleeping, or no sleep sometimes....n lots n lots n lots....
So this off, I thought of treating myself with a pure Bengali meal, a three course. However dont forget that rice is the accompaniment of the first two!!
Today morning I was speaking to a family friend & I was telling her that I will write on Bengali Cuisine today. She said that she can write better than I will--of course, females in Bengal are given to more cooking than male ones & then she asked me about "Chitol Maacher Muitha"[a traditional fish preparation from Bangladesh, erstwhile East bengal]  & when I told her, she said "Full Marks!! 10 on 10". :D
Traditionally a Bengali meal starts with something bitter, deep-fried bitter gourd, & then follows on to a curry, which is somewhat bitter in taste, known as "Shukto". After Shukto, comes "Dal". There are so many in the repertoire of Bengali cookery. From simple boiled Moongdal to Channa Dal with coconuts [Narkel diye chholar dal], Moongal with fish head[Maacher matha diye Moong Dal], & countless. In weddings, Moongdal with fish head is alltime favorite, of course, the theme has to be a Pure Bengali's dinner or lunch[even I like this dal!!].
Channa dal with coconuts [or Narkel diye chholar dal]is often served with Luchi[ a bengali deep-fried bread, made of flour] or sometimes Kachori[another deep-fried bread, often stuffed with peas, sometimes pulses etc] & I also like this dal too. This is heavily influenced by the "Edeshis" or the Bengalis who have been residents of Kolkata for centuries, whilst "Bangals" also have influence in the bengali cuisine. "Bangals" are the refugees from present Bangladesh[Formerly East Bengal/East Pakistan] who settled in India, around or post 1947, after partition of Independent India.
As a matter of fact, the food of "Edeshis" are oily & dry, whilst "Bangals" prefer to have a lot of "jhols" i.e. with thin gravy & less oily. I am being the descent of the latter i.e. "Bangals".
In some cases, an optional vegetarian course often follows the dal course. It is generally vegetables cooked in gravy or sometimes a dry preparation called "Chorchori".Sometimes, even with Poppy seeds paste, also known as "Posto".
Anyways, moving on to following course of the menu, it actually depends. Traditionally it is the fish course in various forms of cookery--deep fried, in curry, crumb-fried [thanks to the British influence in the Bengali cookery!!] & lots. Ideally, rohu[a fresh riverwater carp] is an alltime favorite for this course or else Hilsa[a local herring] if in season is preferred. Three words that fit well for fish are "Jhaal," "Jhol" & "Ambal"--Jhaal is a spicy curry, kind of dry, "Jhol" is the thin gravy & "Ambal" is a sour preparation. More than these three, we have Steamed too. The fish is marinated with mustard paste & then steamed. Another preparation is "Paaturi", quite akin to Parsis "Patrani Macchi". Fish is coated with some mustard paste, some spices & then covered with Banana leaf & tied with a string. Finally, this is steamed in a Chinese steamer & voila..Bengali's fish en Papillote!!!
Of all these, I love fish in Mustard gravy--Shorshe bata diye maacher jhol. It is so pungent, it can make you cry too...I made it for a colleague a couple of months, however, he could not have it ...
Now next course is Meat, in general it includes poultry too. Chicken, Mutton, or sometimes Beef, according to the occasion. Bengali's alltime favorite is Kosha Mangsho--a semi-dried preparation of Mutton, cooked with yoghurt, & an array of spices.
Murgir Jhol--Chicken cooked in a light gravy with potato signifies homestyle cooking. For Bengalis, specially for middle-class people, Sundays have been the "Mutton" days. No matter whether you have it throughout the week or not, "Mutton curry" is a must have for Sunday lunch. I remember, in my childhood days, no matter on other days but on Sundays & on festivals, I must have mutton, as we call in Bengali "Paanthar Mangsho". However, scenarios have changed--people are consuming less of red meat due to health concerns, but my grandfather used to have it everyday, at least 200-300 gm of mutton every day...
I am not done yet.There is one more--Prawns or "Chingri Maach".Numerous preparations--steamed, fried, in curry, dry-cooked & so many to go...chief one being "Chingri Malai Curry". I must tell you the Edeshis & Bangals have this age old fight between Chingri/Prawns & Hilsa!!!
Chutney is what follows the next course. It has to be balanced by Sweet & Sour concoction. Traditionally, tomato, raisins & dates are favorites amongst the "Chutneys"[not the western ones!!] or else papaya chutney, dried mango, raw mango & so many to go. In weddings, it is often served with a fried papad. Next being the obvious sweet..
Bengalis love sweets [obviously there has to be exceptions!!!]--Rosogolla[a typical way how bengali pronounces] or Golap-jaam[A bengali spelling for "Gulabjamun"] or kaalo-jam[a dark cousin of the latter] or so many to go. I cant name all, for the sake of space...
Anyways, now coming to the topic, my cooking today. I was craving for a typical Bengali meal away from home. So I cooked today, "Ghee-Bhaat", steamed rice & then tossed with some hot ghee & little garam masala, with Chholar dal Narkel Diye [Channa dal with coconuts], followed by "Murgir Jhol", home-style Chicken curry with potatoes & for dessert?? You call it "Rice-Kheer", you call it "Payasam" or even "Rice-Pudding" but Bengalis love to call it as "Payesh". My mother sent me some fragrant small glutinous rice grown in Bengal [kind of Khao neow], known as "Gobindobhog rice", an excellent for sweet preparations so I am using this rice for "Payesh".The method I follow is handed over to me by my mother. Last night I started making it & then when I got up, I found that it is burnt--since I went to sleep!! :P
Anything else??perhaps I will miss the chutney & the sweet pan.
Recipes???It follows next.

Ghee-Bhaat

Ingredients:

Steamed Basmati Rice- 200 gm

Ghee- 20 gm
Cardamom, Clove & Cinnamon stick- 1/2 each
Method:
1)In a pan, heat ghee & temper with spices. Add in the rice & cook until heated through.



Chholar Dal Narkel diye
Ingredients:
Channa Dal- 100 gm
Turmeric Powder- 2 gm
Ghee-20 gm
Cumin Seeds- 1/2 tsp
Whole Red chilli, dried- 2 no
Bayleaves- 2

Ginger grated- 2 tsp
Garam Masala powdered- 1 tsp
Salt- as required
Coconut, grated fresh- of 1/2 a coconut
Sugar-1 pinch
Method:
1)Soak the dal for around 2-3 hours & then boil in salted water with little turmeric powder until almost mashy.
2)Heat ghee in a small pan & temper with cumin seeds, red chilli whole & bay leaf. Add in the grated ginger & pour this tempering on top of the boiling dal.
3)Add garam masala powder in the dal, grated coconut  & allow to cook for sometime. Adjust seasoning & add in the sugar. Finish off with a little touch of ghee if required. Serve hot.

Murgi-r Jhol
Ingredients:
Chicken- 1 no.
Mustard Oil- 15 ml
Garam Masala, whole- 2 gm
Ginger-garlic paste- 15 gm

Onion sliced- 25 gm
Red chilli powder- 1 tsp
Turmeric powder- 1 tsp
Cumin powder- 1tsp
Potatoes -2, cut into wedges
Tomatoes- 2, cut into wedges
Seasoning- as required
Water--enough to coat the chicken.
Method:
1)Cut the chicken into 12 pieces.Marinate with little salt & turmeric.
2)Heat oil in a Kadai/Wok & temper with garam masala whole followed by ginger-garlic paste & sliced onion.
3)Add in the powdered masalas & cook for some more time, till the oil floats on top.Add in the potatoes & tomatoes & coat well with the masalas & finally add in the chicken, till well-coated with masalas.
4)Pour in enough hot water, to cover the chicken & cook till done.
5)Adjust seasoning, & sprinkle some garam masala powder & drizzle some mustard oil, to make it a little pungent.

Paayesh
Ingredients:
Full cream Milk- 1ltr
Gobindobhog rice or any short glutinous rice- 40 gm
Mishri[Sugar Candy]- 100 gm

Bay leaf-2 nos.
Green cardamom- 2 nos
Nuts & Raisins--2 tbsp[optional]
Method:
1)Boil half of the milk with bay leaf, till reduced to half. Wash the rice well & keep aside.
2)Once the milk is boiled, add the rest of the reserved milk & the rice & allow to cook until milk is reduced again and it is thick.
3)Add in the nuts & raisins, mishri & green cardamom. Allow to boil, keep aside & serve in room temperature or cold.

I small incident I will tell you.During my employment, there was a Banquet function, for bengalis & the menu featured a couple of bengali food. Since I am the only Bengali chef, I took the stupendous task of making fish chops[kind of croquette with mashed fish & potatoes & then crumb fried], chorchori[a mix-veg preparation, semi-dried] & Murgi-r jhol[as given the recipe].While I was making them, my Exe. Chef asked me, "Are you sure of what you are making??", I stared at him & he *edited* his comment by saying, "Anyways, its your food so you will know it better than I will!!!" & he went away..
Later I went to the guests to ask about how is the food...All said the food was excellent & I was over-proud when they said they had good food for the first time in the hotel...overwhelming :P

Anyways,after lunch???A long sleep may be...to rejuvenate & then strolling around....

Bon Apetit!!!

Streetfoods...

My roommate was telling me yesterday that the streetfood is always the best. Seriously, keeping the hygiene & sanitation conditions apart, streetfood is really *excellento*. I was born in Kolkata--here you get lots of streetfood. Today morning I saw a colleague rolling a paratha, filled with cheese & two fried eggs & named it as "Paratha Sandwich"--well, in Kolkata[or Calcutta] you will call it as "Egg roll". It is a very popular streetfood around Kolkata & Bengalis simply love it.
If we look at the history of this "Egg roll", we find that it was actually meant for mounted police, who had little time to spare for nourishing themselves. So some benevolent cook came up with this idea, of putting some kebab in a paratha & some condiments like sliced onion & lime juice in it---thus "Roll"/"Kathi Roll" was born. However, this didn't stop people from thinking further. People started the "Roll" revolution with all kinds of stuff--Mutton Kabab, Chicken Tikka, Eggs, Fish, Paneer, Vegetables & what not..& added to that they got a lot of condiments too..from Ketchup to Bengali style mustard [Kasundi].

The streetfood in Kolkata is not limited to "Rolls", there are some more...Fritters/Beignets/Pakora as we may call in English, French or in Hindi--in Kolkata it is also famous. Bagbazar, a popular place in the Northern part of the city,is famous for its fritters, in bengali often referred to as "Chop"[Not the chops of meat..]. Eggs, Fish, Cauliflower in winter, Aubergine, Vegetables, Banana flower, & numerous...a typical Sunday evening for Bengalis is incomplete without a big bowl of puffed rice, drizzled with some mustard oil & an array of "Chops" & chit-chat[where it is known as "Adda"].

Now the national contribution to Kolkata's streetfood is "Chaats". Delhi is famous for its "Chaats", however, in Kolkata too you will find loads. Papdi Chaat[fried flat breads], Aloo Chaat[with Potatoes], & what not. I remember, during my childhood *Sundays*, my father brought me two portions of Papdi Chat--I loved it so much that I ate all for my dinner..
Then in my frequent hangouts---alone or with friends, Papdi chat is my alltime favorite.

Coming to the most important one amongst Bengalis. Worldwide & across India known in a number of names, what Bengalis call it as "Phuchka", Delhites call it as "Gol Gappa" & Worldwide it is known as "Pani Puri".I remember, one of our Geography Teachers in school was describing the earth as "World is like a Phuchka" & she was so fat that we all named her as "Phuchka"!!!
 Anyways, jokes apart, this phuchka or Pani Puri is a small Puri [a fried indian bread] is stuffed with a potato mixture with onions, masalas, boiled chana, & then dipped in Tamarind water [the "Pani", water as we call in Urdu] & then straight to the mouth....

Well, those are the streetfoods of Kolkata. Next is Mumbai, where I spent a couple of months. I cannot think beyond their indigenous sandwich "Vada Pav". I was told many "Vada Pav" sellers are stinkingly rich!!! It comes with a decent price tag of Rs.3 each[unless it has increased] to Rs. 10 for two pieces. It is a pretty simple stuff--the "Pav" is the bread, a small bun, smaller than the burger buns, cut into two, horizontally, & then an optional spread of a spicy mint chutney & date chutney & the "Vada"--a deep fried potato dumpling.
Then "Samosa Pav"--nothing but stuffed with Samosa & a whole lot of variations!!

Moving on to Chennai, I never had any of the streetfood, except a lot of Dosa in the hotel.

Now I am in Dubai. My most sought after streetfood is "Chicken Shawarma". It is a pretty simple stuff again---a pita bread is heated in embers [not coal ones, but it runs in electric!!], while the chicken pieces [assorted mixtures of legs & breasts] are continuously roasted around the embers. The seller treams off the chicken, makes a little salad with some greens & tomato, & mixes with the chicken. He puts this stuffing in the pita bread, drizzles some tahina dressing on top, wraps & hand it over to you...Voila!! It's so delicious!! I love it too....sometimes, when I am hungry, I go down & eat a couple of these [Sometimes, I am too lazy to cook], & sometimes for dinner tooo...

Despite being a little *fussy* about my food, I love streetfoods--but I must like them too... :)

When the mind says "Yes"...but body doesn't permit...

Since morning today I was going through a number of abnormalities in my physique--since the time I got up, i.e. 2:30 am[I had to reach work by 4 am]. For the past few days my wrist is aching[a chronic pain, dont know the reason!!!], so that was continuing, then started a headache[quite often I get it---again dont know the reason] & suddenly a backpain[this has a big history--reserved for future posts!!].
I was standing in the omelette station, but for the sake of standing. My mind was telling me, "Dont give up!!", but cant stand anymore....
Professionally speaking, I hate taking sick leaves or going on sick leave. Even if I am not unwell, I make sure I show up[Add a little stress to my poor physique!!!]--rest what my boss decides, to send me on leave/back home or allow me to work. It might sound unhealthy or too much dedication, but this is the way how I work!!
I remember, when I was in HSBC, after a week, I caught fever, due to viral infection, but I went to work. Whether they allow me to continue or not is their prerogative. Thankfully, I was sent back home & was given two days off.
I also dont like my colleagues taking sick leave[I have a number of instances in past, needless to mention all here]--however, this doesn't mean that they will never fall sick. I worked so many times, with poor health, when I couldn't even stand, but survived by taking number of antibiotics, steroids & a lot of medicines too, only to stand & finish my duty. However, repetitive instances mean there is something wrong--either the matter is fishy, or else the person needs some serious health checkup!!

Well that was it...dont want to take sick leave for headache+back pain+wrist pain!!!

Kitchen Characters....

Character Sketch:Chef P.N.

"Wow", "Excellent" & "Good"--perhaps these are the three words Chef P. used the most. I remember talking to him over phone, in the end of January, 2009, when I was desperately looking for job. After a light conversation, I assumed his looks-- a person, middle-aged, can be fair in complexion, possibly will have a moustache, intellectual & may be wears glasses!!

Date:Feb, 3, 2009
Time:10:00 am
Place:Undisclosed hotel,Chennai, India
I entered the Main kitchen, through the IRD [In-room dining] section, wearing a hairnet [too less hair to wear a hairnet!!] & walked upto the Chef's office. Well, contrary to my assumption on his looks, he didn't seem to have moustache, rather clean shave & secondly, he doesn't wear glasses. He asked me whether I had breakfast or no..I said "Yes" [Only a cup of tea...but I was hungry also!!!!!] & then I gave him my menu for the food trial. He said, thats fine...& then  I started. For my food trial, I made "Mushroom Cappuccino Soup", "Warm Pasta Salad", "Grilled fish with Pomegranate & Cream Reduction, Pommes de terre Ecrasse, & buttered Asparagus" & "White Chocolate Pannacotta with glazed strawberries".

At the end of the trial..he started tasting the food. He had a sip of the Soup from the espresso cups & said "Wow!!!!".
Rest of the foods he had in the restaurant with some guest & then gave me his feedback. He wanted the foods to be hot...instant service for ala carte & lots of ideas on plating & said he liked my food!!! Finally his question, "When can you join??" I replied, "After 1 month!!" He got pissed off, at least that was his facial expression but said, "Okk...I want to see you after a month or sooner"..

I joined after a month--I remember what I cooked in food trial. Cream of Green Peas with Mint Foam, Pollo alla Marinara with garlic mashed potatoes & braised carrots & onions, prawns in coconut gravy[Bengali style, as chef requested], & Yoghurt Mousse with Vanilla Jelly!!
Chef said food was good & after a brief interview with GM...I joined that hotel from the next week.
Well, initially he was good to me, often he would come to me & ask me, "Whats happening??"..Well if nothing is happening, what I can do???
Many things were f***ed up...I wanted to change, but the ass***** will not allow me. So I kept quiet trying to have a grasp over the operations.

Sooner after joining we got a big function for outdoors. We had to make vegetable lasagne & tenderloin stroganoff. I had to make grilled fish with mustard beurre blanc & mashed potato --on site!! It was hard but fun to cook for 1500 ppl!!!!!
It was successful though..
People used to tell me "Chef PN is nice to you now, but see him how does he change in a couple of months"--well, let them whisper. I am never prejudiced by anyone's opinion. I have my own ways to handle things, to handle people & treat them. If someone is bad to others but good to me, is good to me. However, once he is bad, is bad forever.
Things were going fine with him--& with me too. Except a little few shout.
However, the tough day came once...it was egg-white omelette. Damodaran told me later, "I have never seen Chef P. shouting in the kitchen like that!!". Perhaps Chef P. used all his abusive Vocab. on me....I was feeling really bad!! Is the problem with my ego???Yes...badly I have the ego of being "Mr. Know-all". I was being humiliated in the kitchen by abusive Chef P., specially if it is done in front of others. When I am treated in such way--I barely talk to anyone. Only my mother knows the remedy!!! My friends were trying to cheer me up, but I was not in a mood.


Anyways, days were passing fast...sometimes he was happy with me in the morning,  & on the same day he used to swear me in the afternoon. Again praising me in the evening.....
I remember, sometime in the month of June.He called me in his office & asked me, "Gaurav, why didn't you make Bechamel yesterday??", I replied, "Well, Chef, firstly, I didn't have milk at night [I was doing night+morning shift those days!!] & secondly no stockpot for me". He kept quiet & I left the office for quick relief.
I hate complaining & I hate those people who complains. For me kitchen is a place of co-existence & survival for the fittest. Complaining against someone shows immaturity. Why chef asked me these questions?Reason is simple that my colleague complained against me......

On another instance, Chef PN called me in his office. My heart started beating fast.."What is it now??", I asked myself.
Chef PN started blasting "You dont know anything & bla bla..."
Well, I know nothing!!!!
Chef PN continued,"You burnt the bechamel yesterday".
Yes, I did [I am talking to myself, but I am silent!!!]
"Where have you worked before??" Chef PN asked me.
"In Grand Hyatt, Mumbai," I replied,"In their room service kitchen".
"What did you do there??F*** around???", he asked me again.
I chose to remain silent. Else, its adding fuel to fire...
"What you used to make there??", Chef started doing his enquiry about my previous job.
I told him all..
"Make me a club sandwich as you used to make there", he told me.
"Fine..I will do", I replied & left the Office.
After a couple of hours I made the Club S/W as we used to make in Grand Hyatt & he said "Wow"!!!
I went on a week's leave to Kolkata from Chennai & then returned. Post return I was in night shift--for one month, when I had limited interaction. He would come up with sudden ideas & advices & questions..
"Gaurav, where is Ciabatta?" when I was serving a cream of mushroom soup. I was puzzled.
I said, "No ciabatta chef...". He would revert back as "Why no ciabatta??" [Well, How would I know..you are the exe. chef..]He went to pastry & told them to make ciabatta & advised me that Ciabatta to go with Mushroom soup!!Okk...


By August-September, I was on a "About to leave" mode. I dont know, why I have this poor record of job hopping. My mom is annoyed with me, for this reason...even she is scared today, that when I will get back to kolkata without notice...
In the month of September, I gave him my resignation, owing to an offer from Bahrain. He didn't accept the resignation as it was short notice period[I was ready for any compromise though...] & started telling me stories...
Again, at the end of September I gave him resignation, as I was planning to move to Dubai. He read my resignation, smiled at me & said, "Well, I cant stop you anymore. You are meant to go...all the best!!".
I learnt few things from him [Of course, I learn from all people around me...]how to cook steak & many other stuff.....
Mostly I miss his three magic words... "Wow," "Excellent" & "Good"....[He was badly abusive though!!!]


(Dedicated to Chef PN....)

In search of the perfect Omelette...

Traditionally eggs have been considered to be a popular breakfast food--numerous preparations are involved with eggs, specially served for ones breakfast---Boiled Eggs[on doneness!!], Fried Eggs [as per individual preferences], Poached Eggs[sometimes, depends on soft poached eggs or well-cooked ones], Scrambled Eggs[Now again, it rests on doneness, as people are conscious of bacterial infection, specially presence of salmonella in undercooked eggs] & finally Omelettes [The topic of today's discussion].

When I joined Institute of Hotel Management, the initial cookery/kitchen classes had demonstrations on butchery, fish fabrication, soups, sauce etc--amongst them, Egg was also on the demonstration. Unfortunately, I missed those classes, as I used to get up late from sleep. So, I had no option available other than going through books & find out how to make the perfect omelette.

I was going through a book by CIA, known as "Professional Chef" during my quest for *perfect* omelette, where there is an excerpt of Escoffier, which states about omelette "It is a very special form of scrambled egg that is enclosed". Certainly he is talking about French Omelette, which is rolled whilst cooking. Quite contrary to it, American Omelette is half-moon shaped[Come on, America also needs to add something!!!].
Here I wish to *add-on* a comprehensive list of different types of Omelette, prevalent & famous:
1)Masala Omelette- As the name suggests, it originated in India. It is a mixture of chopped onion, tomatoes, green chillies & coriander. All these are mixed with beaten eggs, some seasoning & then made into an omelette. It is a flat omelette.
2)Spanish Omelette- Often known as "Tortilla" [not the Mexican one, which is their corn bread]. It is a flat, thick omelette, it has potatoes, bell peppers, onion & chopped ham.
3)Frittata--It is Italian fluffy omelette. Again, flat & thick one--an array of ingredients!!
4)Thai Omelette--Eggs filled with stuffing!!
5)Crab Omelette---It is a pure asian omelette. Crabmeat is added with eggs & then made into an omelette.The chinese version is known as "Oyster Omelette".

Anyways, let us come back to our Quest for French Omelette. French Omelette is perfectly fluffy, soft with fresh eggs only. Fresh eggs, when beaten incorporates air in it, additionally one can put some milk, some water so that when they evaporate on action of heat[obviously, they cant escape!!] & the result is a soft & fluffy omelette.
I have been thinking for sometime to write on how to make the perfect french omelette & thought today is the right day. Firstly, have a good omelette pan. If your omelette pan is good, you can end number of omelettes in your life, if they are gone....leave it!!
Secondly, the enemies of your omelette pan are moisture & egg white. Truly, we add some milk, cream for scrambled eggs, but these moisture actually damages the seasoned pan.So lesson #1--For scrambled eggs, keep a separate pan.
Eggwhites dont have any fat, so when you are making omelette with egg white, they lack additional lubrication. Rather, they take back any lubrication. What if the eggwhite omelette is to be made without oil....???Think upon it...
Thirdly, dont wash a pan!!It may sound nonsense, but it is a fact. Rather, wipe it with a moist cloth.
Fourthly, dont use any metal for flipping your omelettes. Any metal object can scratch the pan, which may result in .....you know what it is....

Anyways, now lets make an omelette. Take a couple of eggs, [preferably two or three, again on your choice!!]. Whisk them well[beater or fork will do the job!!], season[salt, pepper & wutever you want...including saffron!!!]& keep aside.
Now heat your pan, yes till almost smoking....& add in your fat [Olive Oil, oil, suet, lard, butter, clarified butter, ghee ....] and pop-in the fillings you want[all--onion, tomato..anything, except cheese, for obvious reasons!!] & cook them[make sure any raw meat if added be cooked well, or as per doneness].

Now add in the beaten & seasoned eggs---Wait...till a bubble comes up!!! This makes sure that your omelette is not going to stick at all. Once you see the bubble, start working as if you will do for scrambled eggs, however, dont work too much, else you will get a scrambled egg. Once it is partially cooked, start giving it a perfect round shape, neatly arranging the sides. Add any additional filling if necessary, like cheese or any herbs for example & then start rolling. Remember, a true french rolled omelette is of pale-yellow colour. Quite contrary to what Chef Gordon Ramsay will say "What is there in a food, which has no colour, but it is a fact that a true omelette is almost little to no colour.[Let me tell you a secret--Not all chefs can make the perfect omelette. I have come across so many big shots, but in omelette they are failure...dont spill *this* bean ;) ]

I dont like all omelettes. I would rather prefer a ham & cheese omelette in my breakfast. Ideally Pork Ham[Preferably, if I have blackforest ham] else, smoked turkey ham will also the do the needful. However, I am skeptical about beef, since I dont eat due to obvious reasons!!!
Sometimes, guests ask me "How many omelettes do you make in a day??"...I just smile at it away..I wish I could keep a count ... :)
But have I eaten so many omelettes as many I have made now???Never..... :)

When cooking for self is boring.....

I remember, when I was in Kolkata, I had never had tension to cook for myself--Mom is there to take care. When I moved to Mumbai, I used to do such an extended shift, that most of the times, I had my lunch & dinner in hotel only, except on off-days when I used to have my meals outside.
In Chennai, we had special provisions that we can have meals in any time of the day--no matter we are working or off-duty!!
But coming to Dubai, things have changed. Here, I am supposed to have on-duty meal, but not off-duty[as in most of the hotels!!!], but eating off-duty means either you eat outside in restaurant[sub-standard or the plush ones] or cook for yourself [Thankfully, in our staff accommodation, we have company provided kitchen!!!].
When I came here, I had full enthusiasm for cooking myself & often cooking for both my partner & me. Like cooking pasta, australian lamb, pork, & sometimes a three course or 2 course menu.
The day offs were mostly featured by cooking---special ingredients from outside, or cooking something that I crave for--specially Mutton Biryani, Bengali style fish curry & etc....but on daily basis, it is rigorous & boring sometimes..again cooking tonight??But I cant starve while sleeping & eat whatever I get the following morning...
But I have to troubleshoot....now what I do is make "Khichri" for myself. Simply put its a onemeal food--Rice & mungdal is boiled together & then tempered with Cumin whole, Red Chilli whole & Bay leaves. Additional masalas are red chilli powder, cumin powder & turmeric powder & loads of gheeee...I also put some chicken sausages in it, some diced vegetables, sometimes if I have any leftover chicken curry or pork curry....to make it wholesome...
I cook the dal & rice together & keep in the refrigerator & when required for my dinner, I scoop out the required portion & keep the rest for the following days..
It must be sounding boring, but what else I can do???Cant cook luxury meal for me everyday--for 1 person...I wish mom was here to cook for me...or if *someone* could cook for me...
Sigh....

Who ate Mysore Pak???

Place: Main kitchen of a hotel in Chennai, India
Time:9:30 hrs
Date:July 3rd, 2009.

I was in the omelette station of the breakfast buffet. Prajwal aka Rocky was doing night shift & was with me, till he could finish the mise-en place for lunch buffet, as I instructed him. Suddenly he came to me & told me, "Gaurav, Chef PN is shouting in the kitchen & asking everyone, who ate the Mysore Pak which was left in his table last night". We started smiling ...[Mysore Pak is an Indian sweet, or rather south indian sweet, made with roasted pounded gram flour, ghee, sugar--it is very sweet & is heavenly!!!]

Actually on the previous day, someone got a box of Mysore Pak for Chef PN. Chef PN doesn't like sweets much so he thought putting it in the buffet on the following day. On July 2nd I was doing evening shift. After Chef PN left hotel, many guys started getting into chef's office. Someone told me, "Gaurav bhai, people are eating Mysore Pak from Chef's office". I didn't care much & continued my work.
Around 11:50 pm of July 2nd, Prajwal came in to do night shift & we saw a bunch of hooligans getting into Chef's Office to taste the dessert...I went..had a couple of sweets & went away...who knew that such a small thing will lead to a big issue!!!

After the breakfast was over, Chef PN called me in Chef's office.
Chef PN asked me, "Gaurav, yesterday evening, I had a box of Mysore Pak left in my table, but when I came today morning, I saw most of the sweets have been eaten & the box left here. Do you know who all ate it?"
I know Chef PN in & out--how does he behave when he is pissed off--he was pissed off then.
I replied, "No chef, I am not aware of any..."[I lied...I hate lies, lying & liars!!!!]
Chef PN asked me, "Are you sure?"
I said, "Yes, I am".[Shit..I lied again]
Chef PN, "Ok fine...". I left the office.

***

A couple of hours later, I saw some guy talking to Chef PN in Chef's office. It was a long session. Remember, this guy, named as "S" was first one, who inauguration of the "Mysore Pak eating ceremony". I was afraid, he is revealing all names...
After 10-15 minutes he came out & told me "Gaurav, Chef PN is calling you". I went to the Chef's office..
Chef PN: "Gaurav, I have a list of 6-7 names, who all ate the Mysore Pak...[I was telling myself.. "Okk..."]
                 however, your name is there too."[Well, now I am caught..someone must have let the cat out of the bag]
I : "Yes Chef, I ate".
Chef PN: "Then why did you lie in the morning?"
I :Chef, actually I was afraid as you were in a bad mood & any such revelations will further spoil the scenario. Honestly, I felt bad when I was lying, but only for the common benefit, I lied.
Chef PN continues, "Then tell me, who all ate it?"
I answered, judiciously,with description too....
At the end, Chef PN said, "Ok...thank you Gaurav...I know you are a good boy [This is cliched now..]& dont tell anyone that you have informed me & call those guys, who all ate it".
I went & called those guys who also had their share of mysore pak.
They all went & came out after sometime. I asked them, "What happened?"
All said, "Chef PN said that Gaurav told me, you all ate Mysore Pak!!!!"

Simply horrible....

Kitchen Conversations...

Today morning, around 8:00 am, I was going to the Club Lounge for checking the breakfast with The Chef. On our way, we came across someone's wife. The Chef asked me,while we were getting in the elevator, "Where is your wife?"...did I hear it correctly, I asked him, "I'm sorry chef...", The Chef reiterated, "Where is your wife??"..I replied, "I dont have a wife...". He asked me then, "Are you not married yet?"..I said, "No".
Still in the left, The chef, "Why??". I am somewhat lost in these sudden questions in the morning. I answered, "Chef, I am only 24!!". Chef said, "So what, people in your country get married by this age..isn't it??". I am completely unaware of this fact, except that of girls. Many of my girl friends have got married, before even they were 23!!
I said, "Well..its too early for me...24 is too early". We got off the lift. Now chef started, "Marriage in your country is pre-arranged, isn't it??". I asked him again, as I was completely blank, "Sorry chef...", The chef, "Marriage in your country is prearranged...isn't it??"...I replied, "No.."...but I was thinking of something else....

A couple of hours later..Andrew notices a pimple on my cheek, "Chef, there is a pimple on your cheek". I said, "Yes, I know". Andrew continues, "That means you are in love"..." Haha"..I laughed it away...

Hmmmm....