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Super-sasta India 28 May 2007

Posted by bornonacusp in Delhi life, Food trip.
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That Hindi word means cheap.

FrenchBeard never fails to go ballistic over the prices of almost everything in Manila. ‘25 pesos for an apple?!’ Which will then prompt me to say, ‘Shush. There’s one billion of you.’ Vegetables? Milk? Even junk-food addicts will thrive here for half of the price of Lay’s. Haircut? Barbers sitting in street corners here, 10 pesos; in an air-conditioned salon, 30. Ironing of clothes? 1.50 per piece.

We’re not even talking about pharmaceutical products, for which there are other (political) reasons why India can afford to sell cheaper, besides having the far bigger volume market. Biogesic versus Paracetamol? (The brand, which is more accessible and preferred by most Pinoys versus the generic, which is how Indians know it)? The branded is easily ten times more expensive.

Among Bengalis actually, they’ve come to call foreigners in India, ‘Damchi.’ Because once upon a time when tourists would come and shop, all the locals could hear was a nonstop exclamation of ‘Damn! Cheap!’ The sound stuck, and the ‘damchi’ name came to be.

But three things which, as far as FrenchBeard knows, are cheaper in the Philippines than here: cigarettes, beer, and Nescafe. For these three, Philippines is at least a third of the price of what it is here.

Which is why before I moved here to stay, whenever I would come he would ask me to lug big sachets of Nescafe for himself and packs of Marlboro Lights for a favorite uncle. Chats with friends will also normally segue to him raving about how cheap San Miguel is. To which will follow a chorus of Ooooh’s. Because Indians (at least those that I’ve met so far) like their ice-cold beer too.

And while their Kingfisher is nice, it is not nearly as fulfilling for me as San Mig Light. Not that I’m a beer-guzzler — far from it — as the drink is mostly an excuse to listen to some good music and have long chats with friends and eat some more. But if the beer I’ll get here is not as good as San Mig anyway — and it’s so much more expensive — why bother? There’s lassi and aam panna, yoghurt-based and mango-based drinks with cumin and mint and other spices — two of all these drinks that I’m only starting to discover and like.

Turmeric leaves a nasty stain 20 May 2007

Posted by bornonacusp in Delhi life, Domesticity, Food trip.
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And my fingertips are still yellowish.

Turmeric is an important spice in India that is bright yellow in color and is aromatic. It is used in cooking a variety of dishes, for medicinal purposes, and religious rites as well. I have turmeric stains on my hand because we had just used the spice to make dahl, a dish of lentils and spices that is a staple of Indian homes. (While Indian cuisine widely varies depending on where you are in this vast sub-continent, dahl may be one of those dishes which you can find everywhere.)

Dahl is inexpensive, easy to prepare, and rich in protein. I am told that there are thousands of ways of preparing dahl, and what we cooked is from one of FrenchBeard’s own recipes. Dahl itself has different sorts: red, yellow, black. The size of the beans also vary. We used yellow dahl of the big variety.

The dahl is rinsed, placed in a bowl and mixed with water (one part to five), quartered potatoes, some salt and turmeric. It is mixed, best with the hand (the right one, never the left). Then it is soaked for half an hour, and pressure-cooked for five minutes. (And you get that turmeric smell out which just really whets my appetite.)

While it is cooling down, prepare all the rest of your other ingredients and spices. For this recipe, we decided to jazz it up with thinly chopped tomatoes, onions, some ginger, cumin seeds and green chillies. The boiled dahl is transferred to a pot with all the other ingredients, and cooked in low fire for another five minutes.

Voila! You’ve got your dahl. Now bring out that chapati (flat whole wheat bread, very healthy).

The closest that I can think of to a parallel is the Pinoy ginisang mungo. Though in that dish (at least in my mother’s recipe) the predominant taste would probably be the talbos ng kamote (tender leaves of the sweet-potato). And Pinoys will of course say, We don’t eat mungo with bread!