As the lights come on and the camera rolls, the scene unfolds. This time, it's not about actors or actresses frolicking in the woods or the hero battling the villain, but rather about 20 contestants feverishly preparing the standout dish of the day. This dish will serve as their ticket to the country's most esteemed cooking competition. Among the burritos, soufflés, curries, and other elaborate dishes, what truly catches the eye is the traditional Puranpoli which is sizzled over a hot sizzler, glazed in ghee and orange reduction and topped with
Vanilla Ice cream
Originating from the vibrant state of Maharashtra, Puranpoli holds a special place in the hearts of many, especially during the festive season of Holi. This delectable sweet treat, with its rich history and traditional preparation methods, has been a favorite among generations. However, as culinary trends evolve and tastes change, there is a growing interest in reinventing classic dishes to cater to a modern audience.
The concept of infusing a touch of contemporary flair into the timeless Puranpoli is gaining traction in the culinary world. By incorporating innovative ingredients, experimenting with presentation techniques, or exploring fusion variations, chefs are reimagining this beloved dish to captivate not only the younger demographic but also food enthusiasts looking for a fresh culinary experience.
Embracing the essence of tradition while embracing the spirit of innovation, this culinary trend aims to preserve the authenticity of Puranpoli while offering a new perspective that resonates with today's dynamic food scene. Whether it's introducing unconventional flavors, incorporating trendy plating styles, or reinterpreting the cooking process, the evolution of Puranpoli reflects the ever-changing landscape of gastronomy.
(Pictured: Thepla taco filled with beans, koshimir, and a dollop of sour cream cheese)
But what do we have here. Old Wine in New Bottle, Remixes of the Old classics, Adding a personal twist to the original dish.
Isn’t it surprising all the Art forms are taking a similar direction be it Movies, Music, Dance or Cooking which means Food. We all love change. We all want change. Change is the only constant factor we have seen over a period of several centuries and this change has brought in new flavours, new ideas and new concepts so what if they are derivatives of the same Classic forms.
Since I am a Chef I will focus on Food which is not only mine but the world’s favourite topic. It has surpassed all the other entertainment forms in terms of commercial gains and today it has become so much in Vogue if you say “I Cook’.
No longer people shy away from saying they love to cook. Infact it has become so much so that the would be brides and Grooms plan out the weeks as to who wants to cook or prefer to do all the other chores.
Food was always a Hot topic of discussion but probably wasn’t given its due in media except in some form of recipes for ladies. Cooking was typically a Ladies job but since beginning the Commercial establishments were always doned by Men in the Kitchen.
(Shown in the image: Crispy okra)
So how has Food changed over the years in Our country and Globally. Though the topic is same they are but the two sides of a coin. Food in our country and Food Globally.
Just as the Mughal Empire expanded across the country be it in the South in Malabar, Hyderabad, to central Aurangabad, Kokan and ofcourse the Northern region of Awadh (Lucknow) and Delhi. Moghalai food was well blended with the local cuisines using the regional and seasonal ingredients and the Indian Cuisine was developed. The Indigenous Indian Cuisine has got very well mixed with the Influential foods of yester yore that the original Indian Food doesn’t exist.
Frankly the indigenous recipes have been lost somewhere due to so many influences we had on our culture. Persian, Turks, Moguls, Romans, European and Chinese. And within our country influences from different regions like Maharashtra with Karnataka and Hyderabad in the south, With Madhya Pradesh in the East of Maharashtra and Gujrat in the North of Maharashtra and if we look within only Maharashtra within Khandesh, Vidarbbha, Kokan , Marathwada. And if we delve little more on the cuisine trends we realise the Royal cuisines of Satara, Miraj, Pune, Kolhapur. All have set a mark on their particular style of cooking. But this is not the end, look further and we have so many communities, tribes, natives like Dhangars, Kolis, Agris who have their own cuisine to boast and frankly for so many years they haven’t changed the way they eat or what they eat but rather the Urbanites have accepted their taste of food which is part of the Change for us Urbanites,
(Pictured: a traditional concept initiated in 2009 featuring a makai shora served with khakra and garnished with chhunda)
Having said this I may be contradicting my earlier point but the Hindu Vegetarian food and the Ritual Hindu Cuisine offered to the Gods by Brahmins, Jain and Gujrati and many other Hindu origin communities have not changed or got influenced by any other International cuisines. It has remain unchanged but the usage of Tomatoes, Potatoes and Chillies even though not being Indigineous have a common ground in the Indian Food. So here the raw ingredients have been added to make the cuisine more varied.
This part really blows me away. For such a vast country like ours and thousands of different dialects within our country, so diverse is our cuisine as diverse as our states. Same ingredients, Same Spices, Same kind of vegetables and fruits, Same source of protein yet totally different tastes of dishes. Totally different methods of cooking and totally unique ways of presentation. Be it on Banana leaves or Patravalis or Thalis or the Fancy Porcelain.
The one thing that bewilders me is that India has always shown acceptance to change. We have administered tomatoes, chillies, garlic and capsicum, Chinese, Italian if they are indigenous to us. Right from the silk route trade which was from Egypt to Mongolia lot of our cuisine trends or changes have glimpses of somewhere the exchange of ideas have happened.
Noodles with Sevian, Dumpllinngs with Modaks, Pancakes with Dosas and Ghawans, Fermented breads with Idlis and Sannas, Curries or Rassa with saluna from middle east or from the far east. And last but not the least the growth of Haute cuisne from the French Settlers in Pondicherry.
Within all the influences and having travelled across the globe, meeting various people, understanding different cultures I have realised and I am not exaggerating but can very confidently say The Maharashtrian Thali (which we make as offering to Gods during Festivals) is the most Balanced meal served.
Nutritionally Balanced, Appealing to eyes and Tasty. The flavours that come alive in the Sevian Kheer, Mango or chilli Pickle, Fried Poppadum, Dry peanut or sesame chutney, Coconut and chilli chutney, White steamed fragrant rice topped with bright yellow Dal served with freshly made clarified butter, Accompanied with Spiced rice with vegetables like Tendli, baby brinjals, cashes, raisins Along with A dry potato dish and curried spinach . All savoured with a lemon wedge for the dash of lime juice all over this sumptuous meal to Buttermilk or Chaas to wash it down. And a sweet which is subtle in texture so that you don’t feel the sweetness missing but yet brings a delicate taste on your palate truly this is the most sophisticated meal on the Earth. In terms of flavours, Taste and visual appeal.
Since this was just the one side of the coin let’s look at the Global food scenario, Across the globe people are travelling, trading so they are mixing with different cultures, savouring various cuisines which brings a influx of experiences in their minds.
Actually the Britishers are to be credited to make Indian Food popular or Global because they show cased the curry and Rice and kebabs and Naan to the Western world. Kedgeree, Cream of wheat, Hi tea is all the Indian influence on the British cuisine.
European food as we can term it here for the British food was popular amongst the Bada Sahibs who were educated in the English and were part of their administration was when the Anglo Indian Food became popular. Mulligatwany soup, Railway Mutton curry, Chicken cutlets and Baked vegetables, Porridge are but few examples of this cuisine. Somehow the Britishers never imposed their cuisine upon us and they always stepped further from our spicier curries. So even if the Black peppercorn has to be blamed for the colonial rule for which this colonials came searching they never got adjusted to our cuisine so well and Indians would never accept the bland food of the British.
When they hired Indian cooks(mostly Gomes from East India) in their Guest houses or Governor houses or Circuit Houses this cooks would add a wee bit of spice to their Lords meal and slowly make them accustomed to the Indian cuisine.
People love the saltiness of the Light Soy sauce, They just love Sushi, Some of them enjoy the street foods of Farr East, Love the way the patisseries are loaded with goodies in the European countries, Love the passion for food countries like Italy, France portray. No in fact all the countries pride of their cuisine and their respective governments take efforts to portray their cuisine to woo the tourist. So invariably it becomes popular.
Food has a high talking point. So if I hear Italian food is delicious then naturally we feel we want to try that dish and this phenomenon has brought this influx of change in different cuisines. Chefs are trying out various dishes with unusual ingredients, fusing two styles of cooking or bringing a new level of dining experience each time you eat in restaurants.
Along with this Chefs are also taking care of sustainability, Sensitive to seasonal produce, making sure they are using right kind of ingredients which are grown organically and definitely want to avoid serving chemicals and pesticides in their dishes.
This awareness of the right change in the way we eat is so important. As some learned men have once said that it is important to have a balanced diet because that what develops our brain and its what we think.
And lets take a vow that we do our best to eradicate the hunger inn every child in our country and furnish nutritionally balanced meal to all our fellow country men.We have the sources, abundance but it has to reach all through the right channel.
Comments