Jaipur – An Indian Cookery Demonstration + Buffet #3

Today is Day 4 of our India Trip, the first full day in Jaipur.  Amber Fort may well be the Unexpected Highlight of the entire Trip, we even bought a Carpet.  Tonight we have a Cookery Demonstration with Buffet #3 to follow.

One does take notes in order to maintain the accuracy of what is reported. It is frustrating that I can therefore only report that this evening’s Indian Cookery Demonstration took place in the home of The Lady who did the cooking, but I know the street: Sawai Jai Singh Highway, Bani Park, Jaipur.
No I do not have the name of The Lady, or her Son who did the introduction. Henceforth they shall be referred to as Mother and Son/Mein Host.
The House was but a block or so from the Shahpura House Hotel where we are resident. We could have walked, however it was written that we board our coach and tackle the traffic, so it goes.
The Son greeted us and showed us the way to a large room where we would later dine. Another smaller Group sat nearer the garden, ah there’s the Buffet.
The Son, in his Pukkah English Accent, did the introductions, Mother stood and smiled. There was the assumption that she did not speak English.
An alcove housed a portable gas cooker where a line of Herbs and Spices were on display. As part of the introduction, the use of the term – Onion Bhaji – was challenged, it is meaningless, we were informed. Bhaji has been on offer in Breakfast Buffets so far, but as yet not tackled. A simple Vegetable Curry may be a better description of the Bhaji I have seen to date.

Mein Host, held up each of the Spices in turn, then passed samples around the room. First up was Salt, indeed, the most important Ingredient in my book, c.f Namkeen Karahi. Turmeric, Chilli Powder, Coriander Powder, Cumin, Mustard Seeds, Fresh Coriander, Cloves (Masala Chai), Cinnamon Bark, Black Pepper, Green Cardamom, Black Cardamom (more – smokey – we were informed) followed on.

At this point Mein Host disappeared, Mother took over, she spoke English!
Hector was wondering where his Favourite Ingredient was, no Methi. Mother showed us Fenugreek Seeds and Fenugreek Leaves. We are in India.
The creation and use of Garam Masala was then outlined. Grinding one’s own selection of Spices would appear to be the norm, though as Hector has done, leaving them whole and putting them in a muslin bag is an accepted alternative.

Masala
Here we disagreed. Mother insisted that Masala is Spice, no more. Hector’s experience of European and North African Curry is such that the term is also used to describe – The Sauce. This is what I was taught in my Curry Course by a Punjabi Lady many years ago. I also find myself using the term – Masala-mash – to describe the pulping of Onion/Tomato in a Karahi, but not so far as to create the classic Curry Sauce. There was no mention of Shorba, but this I am seeing on Indian Menus – Soup!
Karahi – lets’s not go there. There was a Karahi on the gas, it was filled with Soya Bean Oil, we were about to see the preparation of Vegetable Pakora. Mother told us that Soya Bean Oil has a neutral flavour. I can’t say I have seen this in our Asian Grocers, look what happened to the price of Nut Oil after Rick Stein’s TV programme.

Vegetable Pakora
Chickpea Flour was admitted to being Gram Flour, as is on sale in the UK. To this, undeclared quantities of: Salt, Turmeric, Chilli Powder and Coriander Powder were added. Fear not, an almost identical Recipe is available on this Website.
Chopped Onions, Potatoes and Cauliflower (!) were mixed in, then Cumin. Cold Water was added to make the Paste, then the hard bit, making roundish- Pakora.

The Pakora was left to cook whilst Mother went on to prepare a Daal Tarka. After a few minutes, Hector knew the Pakora was being over-cooked, but still, she only had one set of hands. Mein Host does not cook.

Daal Tarka
This is the Dish people suggested I would be sick of by now.

To a tablespoon of Hot Oil, Yellow Lentils, which had been soaked overnight, were added. They were described as – Green – before soaking. Garam Masala, Cloves, Cumin Seeds, Crushed Bay-leaves, Black Cardamom, and Cinnamon Stick were stirred in. A lot of straining is going to be required.
Chopped Onions were added, five minutes later Chopped Tomatoes. Fresh Ginger, Garlic Paste, Chilli Powder, Turmeric, Salt, Cumin Powder then Water were subsequently added to the Mix. Apart from the Lentils, this is similar to how one makes any Masala, c.f. Beginner’s Curry.

The resulting Daal Tarka is not a Dish I will ever warm to, meanwhile the Pakora was surely way past its best.

Chapattis
Mother suggested that Chapattis and Roti are the same thing. So why do Rotis go Crisp?
I have seen these prepared before, I still cannot accept how simple it is, I do not believe it would work if I tried it. Hector, The Pastry Chef?
Wholemeal Flour, that was unexpected, Water and Salt were mixed and rolled out. A Chapatti.

Buffet #3

Before we were invited to visit the Buffet, the Pakora was passed around. As expected, it was too Dry, past its best. Freshly cooked Vegetable Pakora is normally sheer joy. Dear Reader, please try it, follow my Recipe. The Yoghurt Sauce is also a Winner.

Catering for The Masses means that Extreme Dishes cannot be presented. This was very much the mindset in what was set before us this evening.

Chicken – served in Shorba. This was Poor, Under-seasoned, minimal Spice.

Paneer – this featured Onions and Capsicum! The Offending Ballast was picked out. Again a Shorba.  A waste of Ingredients – is what I noted at the time.

Marg thinks this is harsh. Two Main Courses, neither of which I would tolerate in the UK.

Aloo Jeera – served Dry, this was the best Dish on offer.  The Cumin does it for me.

Tarka Daal – maybe I was just determined to avoid this to prove everyone wrong. Still, a Shorba by any other name.

Boiled Rice – just in case you have never seen it.

Gunda

What appeared to be Lime Pickle made an appearance. Tina assured our end of the table it was Gunda, which is?
Gunda – Bird Lime, or clammy berries. Tina described – Gunda – as being Olive-like Berries. They are soaked in Buttermilk.

We live and learn.

The Bill
I had to pay for the 500ml can of Kingfisher – Super Strong which five of us were served, half chilled.  Not quite Hotel Prices.

The Aftermath
The Calling Card had to be issued, and despite not being over-impressed by The Fayre, appreciation had to be shown. This was an Experience. Thank you.

India Trip 2016 – Day 4 – Jaipur, Rajahstan – A Wonderful Day: A Fort, A Carpet, a Bier