caramelophibia-blog - Tumblr blog

caramelophibia-blog · 8 years ago

Text

Too late from work to go into the kitchen to fix dinner? Too tired to explore what to put on the menu day in and out? Too tardy to pick up groceries, clean and chop, grate and grind, blend and cook only to find that your dish was burnt or salty or bland?

If your answer is a “Yes” to any of these questions, then it’s about time to check out UG Dabbalicious’, a dabba service. True to its name Dabbalicious offers dabbas that are delicious. What better a combo than this one!

UG Dabbalicious (UGD) has been launched by Dr. Mithila Desai, a clinical psychologist and Mr. Utpal Gandhi, a practising interior designer. Both are self-confessed foodaholics who put their passion for food to the test in the form of UGD. They have aspired to give their venture a ‘homemade‘ touch in exploiting the nuances of mommy’s cooking. So good is this unique selling point of packing in homemade food, that they are all set to knock the standard dabbawallas off their perch.

Dr Mithila Desai

It is no economical mission to pack in frozen foods, meat, produce, pay cooks wages, bargain for accessories, seal deals on kitchen gadgets, employ maids for cutting, slicing and chopping. The shortest way to rid yourself of all the above and more would be to ‘order a dabba‘ right at your doorstep. In the form of Dabbalicious dabbas of course. The dabbas come in ‘tray‘ forms for delivery to nearby locations and in the form of ‘vertical disposable plastic containers‘ for delivery to somewhat distant locations in South Mumbai or even those about 4 km away.

“Tray” Dabba Meal

As is characteristic of me, I prefer to break up a story in point form to make it easier to skim through and cause a lasting impression. So here are 8 ways by which UGD creates its signature dabbas. One that prides itself on its Fresh ingredients, Hygienic food and Quality of the highest order.

TASTY MEALS

Personally speaking, I tend to shy away from dabba meals as most franchises are quite often profit-oriented with little empathy towards its customers. In commercial kitchens, gravies are thickened and ingredients not often fresh. However, UGD is anything but. I sampled some of its vegetarian options which are what I typically opt for when trying out new food. It takes a Special Touch to make vegetables delicious, no mean task this. Their dabba only goes to prove this fact.

Cauliflower-stuffed Chillies

The first trial dabba emerged with baingan ka bharta, bhindi-aloo, dal makhani, chawal, roti and ravoli. Ravoli is made from ‘Lapsi’, ‘Rava’, ‘Gud’ and Dry Fruits. Am sure there’s something that good food does to make you disregard loyalty. So it was in a jiffy that I crammed in all its contents with little thought about leaving some for my better half. I ate up everything but the tray with no qualms of marital devotion.

Vegetarian Premium Dabba Meal

2. ORGANIC INGREDIENTS = HEALTHY DABBA

The finest feature of UGD lies in its use of Organic ingredients in its meals. While almost every other service or eatery attempts to cut corners, UGD strives to acquire organic ingredients. A “fresh” challenge in the present day when the increase in GST has made prices of ingredients grow steeper.

One of its chief organic ingredients is Coconut Milk, similar to that of Thai gravies. Their curries are cooked in various combinations of Garlic & Coconut Milk OR Ginger & Coconut Milk. They are subsequently tempered with dry ground spices and curry leaves. Get the whiff? Oh quite, even from afar.

Contrary to what you may have believe/d, coconut is now gaining considerable thrust in its nutritional advantages. The famous dietician-cum-author, Rujuta Diwekar, adds credence to the coconut theory. In fact, she discredits the hypothesis connecting coconut to poor health benefits. You may have long believed in coconut spiking up cholesterol levels but she assures that natural oils from coconut isn’t unhealthy. If you are judicious in using less refined oil and more coconut, the distribution is then evened.

Fresh coconut used in curries

Jaggery is the second most ingredient employed in most of Dabbalicious‘ dishes. It offers a good substitute for sugar without adding calories attributed to sugar intake. It is extracted from cane and palm without the chemicals used to refine white sugar. Apart from this, I simply love brown jaggery for its brown sugary taste. Reminds me of black treacle and caramel.

If organic isn’t enough, Dabbalicious offers Diet Meals as well. The choice is yours, to select a menu ranging from grilled/baked/sauteed to steamed. Even more, it promises High Protein, low-Carb and Gluten-free meals. Want to go on a healthy green spree, then salads are the way to go. Not lagging far behind are their Multi-grain Rotis, Brown Rice, Grilled Chicken, Paneer, Tofu and Vegetables. Now, who says dabbas are boring?

3. TRADITIONAL & AUTHENTIC

Sweet n Spicy semi-boiled Aloo

Do you have memories of granny’s lip-smacking age-old recipes? If you do, well you must have been one happy grandchild. If you didn’t pack in school lunches as a child, I sympathise with you. In all probability, you may have dipped into fellow students’ dabbas if you didn’t carry your own ‘ghar kha khaana‘.

If you don’t have any memories for whatever reasons, Dabbalicious will help you in a total recall of your childhood school lunches packed by aai or aaji.

Raw Kela, garnished with grated Coconut

One such granny’s dish, a non-vegetarian one, is their quintessential prawn curry. Combined well with raw mangoes when in season. When not, they supplement it with ‘amboshi‘ (dried aam) which is bagged from local stores. In fact, they make it a point to cook their meals with Seasonal Ingredients most of the time.

Prawn Curry with Raw Mangoes

Have you heard of pineapple used in curries? I bet you haven’t. Nor have I, until I bumped into Dabbalicious that is. Is it a fruity curry or a curried fruit? Well, fresh pineapple lends a bit of both, fruity sweetness and lemony sour. A toss of tamarind and jaggery only heightens this taste of sweet and sour. Bet you can’t wait until you try this one.

Pineapple Curry

Their preparation style is largely influenced by Maharastrian cooking. Hence the use of val in most of their dishes which kind of pair well with rotis or rice.

Most coastal cuisines combine veggies with prawns, the common vegetables being radish, pumpkin and turnip. The latter falls among their signature dishes.

As far as vegetable preparations go, cauliflower and cabbage is their hot selling vegetable combination.

As far as chicken dishes go, red gravies are less common because UGD prefers to avoid the use of heavy spices as they aren’t known to be associated with good health. Simple spices like pepper and cinnamon are more frequently used. One of their popular dishes applies a Goan recipe of ginger-cinnamon chicken. This dish is a semi-thick gravy into which chicken is rolled. Tempered with the right amount of heat, ginger, red chillies, cinnamon and coriander this can be a formidable dish.

Gawti Kombdi Masala

Popular with most Marathi varieties of chicken preparation, coconut is ground with hara kothmir and sukha masalas. Note that these aren’t similar to the much exploited Malvani cooking style which is confused with Maharashtrian. Many a time commercial units use masalas in a manner that tends to overpower the dish.

As far as their fish dishes go, they prefer to stick with the likes of rawas, surmai, bombil and kolambi curries. Fried fish is an otherwise hot selling item but tastes best when served hot. It hasn’t been introduced yet owing to its unviability of staying hot for long in a dabba.

4. NO ADDED FLAVOURS OR PRESERVATIVES

If there is one concern about ‘outside’ food, it’s about the thickening agents that go into its cooking. Most restaurants are known to use artificial thickening agents like corn flour, kaju paste, cheese and butter in their cuisine. So what does Dabbalicious use to thicken their gravies, you may ask? Chickpea flour! Am pre-empting your next question, that is if chickpea flour is tasty or not? No, it isn’t merely tasty, it’s yummy! Nothing like gorging on food that’s ‘natural‘ly yummy’licious’ 🙂

That there are no added Colours or Flavours or Preservatives makes me sigh in relief and would make you too. Was never one for garishly orange coloured chicken or scarlet red gravies. Besides, I see no reason to preserve food for long unless they’re pickles. Hence preservatives have personally never been a hot idea. To not use preservatives is yet another tick mark in UGD’s favour.

Am sure most of you would prefer to use freshly ground spices in your meals over the commercial packs available at stores. If you do, you have no cause for concern as Dabbalicious does exactly that – use homemade spices freshly ground from raw material personally overseen by its makers.

5. PERSONAL TOUCH

Jowar Bhakri

In her opinion, Dr Desai, a clinical psychologist opines that food affects your mood and emotional makeup. She contends with the stereotype that women hold the best place in the kitchen as they have long since been associated with it. She, however, agrees that many chefs are men but despite this fact, most Indian households are known to pride themselves on having women manage the kitchen. So it is but natural to have a wife or mother or grandmother oversee the food quarter. The lady of the house she is called.

Left: Sunita, Centre: Archana, Right: Anu

This is precisely why Dabbalicious employs an ‘all women’ staff to prepare their dabba meals. There’s a personal touch which women tend to attach to cooking. Despite the differences in food preferences, the women are relied upon to being mindful of keeping both genders happy. There is a separation of duties in their kitchens, each to her own area. For instance, Sunita-bai bakes the chapatis – hundreds in a day! Anu-bai grinds the masalas and chops the ingredients, Archana-bai packs the dabbas and “delivers the goods“.

6. WHAT’S ON THE MENU

Packed Dabba Meal

To cater to a large customer base they have classified their menu into “Veg“, “Basic Non-Veg” and “A La Carte“. A further grouping puts the menu into “day wise” menus as these. Thankfully, the menus are not tediously the same and change daily for a fortnight.

Dabbalicious Menu

What completes the meals are their rotis/puris, plain/stuffed parathas, rice/pulav, house salads and desserts. Add some biryanis too, prepared with egg, prawn/chicken/mutton.

7. DIVIDE AND COOK | DIFFERENT KITCHENS

With vegetarians and non-vegetarians living side by side in as populated a city as Mumbai, there are concerns of how and where the meals are cooked. Are there separate kitchens to cater to herbivores vs carnivores cooking methods? The answer is Yes. A partition divides the vegetarian kitchen from the non-vegetarian. Even more, the cooking utensils are separated into ‘red’ ones for ‘non-veg’ and ‘green’ for veg.

They have even moved their kitchen area to Goregaon to cater to this separatist peculiarity of cooking veg meals in a veg kitchen only.

8. 3 Steps to Deliver the Goods

At present Dabbalicious is tied up with Mumbai’s Dabbawallas to deliver their dabbas. Soon enough they plan to tie up with Swiggy, Urban Clap and similar delivery channels to extend its reach in the city.

Within Goregaon itself where its kitchens are based, the delivery cost is zero as it employs its own delivery boys to “deliver the goods“. Use the 3 above steps to get closer to a great meal!

So, will you try to check WHAT’S IN YOUR DABBA today?

8 Ways to have a ‘Dabba’ly Delicious Dabba! Too late from work to go into the kitchen to fix dinner? Too tired to explore what to put on the menu day in and out?

0 notes

caramelophibia-blog · 8 years ago

Text

10 Ways to Live like a Local in Prague (Part 2)

While there are more ways to do so, I have picked 10 best ways to live like a local in Prague. Here are the remaining 5 ways, with the first 5 having been covered in the previous blog post.

TRADITIONAL DRINKS – HOT WINE & ABSINTH

Do you find beer too chilled a drink to sip in cool weather? Well, I am with you there. Cold beer in nippy weather isn’t exactly my cup of tea or coffee. This can…

View On WordPress

0 notes

caramelophibia-blog · 8 years ago

Text

Mama Maushi chi 'Girgaon Katta', - A review of a Maharashtrian haunt

Mama Maushi chi ‘Girgaon Katta’, – A review of a Maharashtrian haunt

(Published on Zomato, TripAdvisor, Google Maps & Quora)

Late mornings is reason enough to not cook breakfast at home. It’s an excuse to look for breakfast haunts, especially one with local flavour. What better a place than this, for us who live in the state of Maharashtra, than to enjoy its typically Maharashtrian cuisine!

A friend suggested Girgaon Katta, a no-frills restaurantthat specialises…

View On WordPress

0 notes

caramelophibia-blog · 8 years ago

Text

10 Ways to Live Like a Local @ Prague (Part 1)

What greater delight there is than to LIVE LIKE A LOCAL when travelling overseas! I do so for a few days if not a few weeks, preferably in a small town on the outskirts of the city. Quite habitually, I excuse myself from typically touristy tours to scout the city on my own. Of course, this comes with its own set of risks especially if travelling solo. So the best thing to do is to stay on top…

View On WordPress

0 notes

caramelophibia-blog · 8 years ago

Text

@ Concentration Camp @ Prague

“Sleep now, O sleep now, O you unquiet heart! A voice crying “Sleep now” Is heard in my heart.

The voice of the winter Is heard at the door. O sleep, for the winter Is crying “Sleep no more.”

My kiss will give peace now And quiet to your heart Sleep on in peace now, O you unquiet heart!”

– James Joyce

There’s much that sleep can do to make you forget all about ghoulish nights. It has an…

View On WordPress

0 notes

caramelophibia-blog · 8 years ago

Text

The Ghost Story of Prague

If there is one flaw that I know to be true of Europe it’s about its airport transfers not turning up, well at least not 6 out of 10 times! This is where my prepaid local SIM comes in handy! To help me co-ordinate with the ��local ground handling agent to avoid a stout taxi charge which could leave a hole in the pockets of a budget traveler. Also in being ripped off,again depending on…

View On WordPress

0 notes

caramelophibia-blog · 8 years ago

Text

Guidelines for Europa Travel

(Photo Credits: Carmelita Fernandes)

It was when I came upon my sturdy pair of Woodlands shoes during a spring cleaning spree that the travelling bug gripped me. Which destination I thought? Overseas most definitely, as it did not allow for contact with the office.

So Europe it had to be, as usual. Why not Asia, you might ask? Too crowded, with a tendency to find fellow countrymen there. …

View On WordPress

0 notes

caramelophibia-blog · 8 years ago

Text

(Published on Zomato, TripAdvisor, Google Maps, Quora & Swiggy)

(Photo Credits: Carmelita Fernandes)

If there is one quirky pub to be, one which follows no conventional rules in its blending of cocktails and crafting of meals – CraftBar it is. A place to hang out at after work hours or to chill out during weekends, typically for those located at Mumbai’s central corporate hotspot – B.K.C. A startup set-up which comes equipped with unique selling points that sets it apart from its competitors. Its owner, the ever hospitable Sagar Chakraborty, breaks away from traditional food patterns having applied his own ingenious art in designing the restaurant’s menu. This is my creed too, to deviate from time-honoured cooking/serving models, like eating shrimps from a gol gappa or sipping a cocktail from a gola or devouring a spirit infused melon!

(Photo Credits: CraftBar)

As I stepped into this gastro pub, the first thing that I caught sight of was an assortment of colourful bottles which apparently are done in what is termed barley art.

Barley art which has its roots in Indian culture has been selected as its thematic design. So it is but natural to see the pub’s walls adorned with circular embroidered frames conforming to this art. Naturally, the restaurant’s menu is printed in a similar fashion (see pics).

(Photo Credits: Carmelita Fernandes)

Piped upbeat music plays in the background making this the last place to want to have a heart to heart chat. If you do, you won’t be heard.

At the far end of the restaurant IPL matches get screened, attracting cricket aficionados. More excitement and less audibility. Not my cuppa tea.

Come Thursday evenings, you will see (or should I say hear) the town’s self-proclaimed singers assemble to sing along on Karaoke – both Bollywood ishtyle and Hollywood.

For those who dig olde worlde music, Fridays has been picked to be their Retro Night targetted to start with effect from May this year.

There’s nothing like a ‘live band’ that performs inside the restaurant that makes this place come alive! Hear that celebrity singers are being geared up to be brought on board soon.

What is CraftBar’s singular attraction you might ask? Its Sunday brunch which allows you unlimited food from a set menu. Designed for those whose mission is to live to eat.

CraftBar Sunday Brunch menu

The brunch constitutes a whole collection – of 2 breakfast items, a soup, 4 types each of vegetarian and non-vegetarian starters, a large salad station, 1 non-veg and 2 vegetarian mains plus 2 types of desserts. @ a mere Rs 799 per head and guzzle unlimited drink @ Rs 1,299!

Didn’t you just go back to check if you read right? I bet you did. What better incentive than unlimited food and drink at as nominal a cost! Now, if that didn’t catch your attention, you probably need a doc’s prescription!

(Photo Credits: Carmelita Fernandes)

Having provided a broad description of the pub, I’d like to get started with an illustration of my very first and experiential tryst at this gastro pub. The first dish came in the form of a Caribbean style Pirates Pepper Soup which is a milky, peppery and banana-sweet potato inspired soup. Almost Thai-like in taste owing to its coconut content perhaps. Velvety on the palate, no black eye whatsover setting me wondering about its Pirates connection.

Some light Glassy Classy salad with cherry tomatoes, dry fruits, dark olives, citrus fruits and lettuce dresssed in vinaigrette to accompany. For the diet conscious. Looks prettier than it tastes.

(Photo Credits: Carmelita Fernandes)

This was followed by Paneer Tikka Tarts which came trundling on wheels. Not the Formula One types but one served on a cart like tray which makes picture-happy people happier.

It tastes cheesy, I mean not in the trashy sense but like cheese. Small enough to pop into the average mouth. An eager one to pop in a couple in quick succession and without guilt.

(Photo Credits: Carmelita Fernandes)

Being a born and bred Mumbaikar I’m naturally inclined towards the city’s archetypal

(Photo Credits: Carmelita Fernandes)

snack.

The Pav Bhaji Bruschetta it is called, which comes with pav bhaji topping over baguette slices to give it an Italian twist.

A creative fusion play that makes the die-hard vegetarian Mumbaikar happy to go the Italian way.

Just wish there were fewer chopped onions over the bruschetta topping. Leaves no room for a close-up peck :-)

(Photo Credits: Carmelita Fernandes)

For the hard-nosed non-vegetarians as I, there was comfort in chicken tandoori momos which taste close to wood fired kebabs.

What goes into it, I learnt from the chef, is minced chicken and veggies steamed in typical momo style which is then dipped in flour and oven grilled.

Unfussy and delicious! Tops my list of favourites.

How could one forget those prawn gol gappas! Yes, you heard right. Fried prawns stuffed into crisp home-made puris sat invitingly upon a shot glasses filled with sol kadi. How do you eat it? Just pick up a puri, crunch into it and wash it down with the kadi which is nothing but a digestive. I didn’t venture pouring the sol kadi into the puris and mouthing them whole.

While the waiter at our table did his best to explain the food on an lazy afternoon, I suspect it could be hard to keep pace with the evening crowd. Waiting is an area that needs rephrasing and polishing.

(Photo Credits: Carmelita Fernandes)

Well, that’s a full measure of food art for now. Let’s get to the fundamentals of this gastro pub.

(Photo Credits: Carmelita Fernandes)

No visit to any pub is complete without indulging in spirits or cocktails. CrafBar, in particular, is known to attract its customers for its craftily mixed blends. For me it had to be the vodka gola which is what drew me to this pub in the first place. Tera Kya Hoga Kaliya is its name. The concoction wasn’t chaotic as I believed it be, in fact I thought it was a remarkably good idea to have a crushed ice gola sitting in a kala khatta vodka of a drink. The gola has dual benefits. For one, it reminds you of those good old picnic days on the beach when you would happily slurp gola after gola. Or if you didn’t feel young enough to remember those picnics or perhaps didn’t go to any, you could at least let the gola cool your drink. Blended with vodka it is bound to revive you into a gola-sucking-youth a few pegs later. Priced @ Rs 335 per drink.

(Photo Credits: Carmelita Fernandes)

If you happen to be a coffee fan, you are likely to enjoy its coffee liqueur cocktail served in a chocolate shot glass, with whole coffee beans. Don’t Angry Me – a funky name – made angrier with some dark rum. I took a sip of this one and let the rest take a miss as the coffee beans interfered in the channeling of the liquid inside. I bit on a bean as it popped into the mouth while sipping the liqueur and then I wondered why I hadn’t swallowed it whole!

(Photo Credits: Carmelita Fernandes)

Not all coffee liqueurs here come with trespassing beans. There’s the Irish Cream which came as saviour but was a mite too sweet for my liking. Aata Maji Satakli, whose coffee powder aroma is intensely reinvigorating. Sweetened with condensed milk and spiked with whiskey. Priced @ Rs 350 per cocktail.

(Photo Credits: Carmelita Fernandes)

And then came the biggest thunderbolt of it all, KICK. This translates to a tequila shot in an ice glass! A fantastic herbed flavoured drink that couldn’t have been a better bet to give an ice glass company but not for long as the meltdown begins. Kickass. Priced @ Rs 395 per shot.

Smoke Valley is the name of CraftBar’s bar station. The drinks range from wine, beer, aperitifs to single malts, blended whiskey and so on. Beer starts at Rs 135 while malts @ Rs 400, blends @ Rs 270, cocktails @ Rs 345, Sangria pitchers @ Rs 1,260 onwards. Refer to its menu for more options and pricing.

(Photo Credits: CraftBar)

Fun all the way, not surprising then that the pub’s chef and mixologist are of Indigo fame!

As if this wasn’t enough of a surprise tour, there came a brown surprise at the end of the meal. Brownie sandwich with gajar halwa, a sensation that can take your breath away. Learnt that it’s a popular choice.

(Photo Credits: Carmelita Fernandes)

In summary, this is a great place to indulge in eccentric spirits/mocktails/cocktails, devour idiosyncratic fusion food with Indian undertones, sing/listen to music and watch your favourite game even if you have to shout to be heard. A handful and a quite a mouthful!

To check out more of its features than what is covered, do log on to CraftBar’s website http://craftbar.co.in/

Do so while the menu’s not as hard on the wallet, at least not yet (relatively speaking)!

A review on CraftBar, BKC – an quirky bar with a crafty menu! (Published on Zomato, TripAdvisor, Google Maps, Quora & Swiggy) If there is one quirky pub to be, one which follows…

0 notes

caramelophibia-blog · 8 years ago

Text

(Photo Credits: Carmelita Fernandes)

The first thing that one notices about Krishivan farm is its sense of tranquility. The property has three warli painted huts and two wooden log houses as described in the previous blog post.

(Photo Credits: Carmelita Fernandes)

Warli painting art which is an ancient art is befitting this agro-tourism venture. With its roots in tribal art typically seen within the state of Maharashtra, warli painting is seen in rural parts of the state like Dahanu, Golvad and the like.

(Photo Credits: Carmelita Fernandes)

In the picture above is my hut, my very own thatched hut for a day. Basking in the October sun’s full-orbed glory. Living in a hut for the first time and not the last one am sure. Perched on low stone steps with nothing to do but to delight in the natural sun rays and rustic beauty around.

The set of log houses are offered on double occupancy, for couples only, owing to its dearth of interior space. How convenient! The log houses stand pretty on this not-so-touristy property which once was a wasted land.

(Photo Credits: Carmelita Fernandes)

This place may not be everyone’s cuppa tea perhaps but to me it was unlike anything else. The benefits are minimal but the experience is rustic and somewhat rural, hugged by fields, cattle and so on. With no TV and minimal Wifi connectivity there’s nothing to do in the real sense but there’s a great deal of time to lounge around. Or chat, or swing. Or lie in a hammock, or sing. Believe it or not there’s a guitar on the farm too!

(Photo Credits: Carmelita Fernandes)

There is a dish installed here but the network is poor. This was being worked upon and may be up and about by now.

Talking about chat, in one among my lazy chat sessions with him, Sachin recollected a conversation with a professor – Prof. Velyumane – of Thyrocare Institute, Pune. Prior to starting the enterprise he had had qualms of its success and wished to procrastinate the project until after he had spent a few more years at his job at Thermax. Moreover, Sachin wondered about who would want to marry a farmer! Point.

“What are you waiting for?” asked the professor.

“To earn some money before investing in a farming venture”.

“Tell me, Sachin, what is the ultimate reality of life?”

“Success and happiness” he ventured.

“That’s poppycock” reiterated the professor, “the ultimate reality of life is death. It could come a-visiting within a month or a year or a lifetime, who knows. If you aspire to do something, just go ahead and fulfil it. Upon weighing its pros and cons of course.”

There was no turning back, and Krishivan thus came to be born. Sachin earned the full support of his family even though they, like him, were aware that farming wasn’t looked upon gloriously.

He considered promoting eco-tourism with an emphasis on attracting families with children and senior citizens. It was not to be an activity-based venture unless one looked upon harvesting, tractor rides, milking desi cows as activities. The primary focus was for the place to serve as a quiet retreat, away from the milling crowd. Like a home away from home.

As soon as we arrived on the farm at 10 a.m. or thereabouts we dropped our bags and made for the fields. While the access to the farm was smooth, the main road to Alibaug was a bit of a challenge as the road was badly pot holed and could deter even the most ardent roadie.

(Photo Credits: Carmelita Fernandes)

October is the time when paddy is harvested at this farm as in other farms. So this is where we headed to upon arrival. Even in the late hours of the morning it was hot. A good thing then that I smeared capfuls of sunscreen, wore large sunshades, a stetson hat and full-length denims.

A sickle with a saw like blade is what allows for sharply cutting the grain crop in just one single strike. Many a labourer are engaged in the reaping process.

Don’t the workers get sun burnt, I wondered. Not if they turned their backs to the harshness of its glare. An ingenious idea.

(Photo Credits: Carmelita Fernandes)

The picture below captures the threshing process by a daily wages labourer. The process involves beating of sheaves of paddy on strategically placed stones to enable separate the paddy grains from the cut crop. Only skilled hands can apply the right amount of force and the right manner of twisting the wrist to create an impact so as to get all the grains separated in just two or three beatings. The potential energy is what coerces the grain off the stalks. A labour intensive job.

(Photo Credits: Carmelita Fernandes)

We walked on until we came upon an old but useful implement to cut straw. A straw cutter it was into which bales of straw are fed to cut them into tiny bits. The product (that is, the bits of straw) serves as fodder for the cows bred on the farm. How remarkable that anything and everything is recycled on this farm and put to another use!

(Photo Credits: Carmelita Fernandes)

We walked on some more and next came by a pair of tractor wheels awaiting a coat of red oxide. This is a primer that shields ferrous metals from rust. Fortunately, there was yet another tractor on the farm with sturdy wheels on which I enjoyed a ride across the property.

(Photo Credits: Carmelita Fernandnes)

A few miles into the farm we hailed Nandini, the desi cow on the farm. She peered discreetly at us from behind the bushes as we looked on. Her clan comprises Ganga and Yamuna and daughter, Radhika.

(Photo Credits: Pixabay)

Nandini is left to graze in the fields simultaneously helping trim the grass. A two-fold benefit. Its dung serves as manure making it a three-fold benefit. Cow upkeep, grass maintenance and fertilizer generation at no added costs. Cost efficiency at its optimum.

(Photo Credits: Carmelita Fernandes)

The walk was enough to make us hungry as ever. This brought us to their open shed like dining area where a sumptuous lunch awaited us.

(Photo Credits: Carmelita Fernandes)

As far as the food goes it tastes close to home-made, typically Maharashtrian. The kitchen is run by a Kaka and a Kaki together with a few farm hands. The foodie that I am, I couldn’t resist peeping into the kitchen where a pot of rice boiled furiously on a large flame while an earthen vessel with curried fish simmered on another. The additional farm hand would fetch fish from the marketplace miles away from the farm. As the desi chickens were too small to go through a skewer the larger ones were bought from the market, if there was to be a barbecue that is. Before you ask, yes the charcoal is home-made too!!

(Photo Credits: Carmelita Fernandes)

On the first day we enjoyed a meal of piping hot steamed white rice , dosas, and red pomfret curry. The prawn masala was cooked the traditional way with lots of chopped onions, green chilli and farm-made garam masala. There was surmai fish fry to accompany, all marinated in home-made masala. The green salad came from their farm grown juicy cucumbers and blushing tomatoes together with home-made rice crisps.

(Photo Credits: Pixabay)

Photo Credits: Carmelita Fernandes

A point to note here is that lunch and dinner have to be pre-ordered else it would leave you driving a distance to come upon a restaurant. Breakfast comes with the package and it was a relief to find that sodas and soft drinks were available too – at an additional price of course. Consumption of beer/spirits is not encouraged especially with large male groups.

With as much walking and information we were in need of a much needed nap. And so back we trudged to our hut only to return to an evening expedition.

More to Krishivan to follow in the next blog post. In the footer of this blog post is a link to the farm’s website which will tell you all that you need to know in terms of its features so as to allow me to dwell solely on its finer attributes.

In the meanwhile, do log on to www.krishivan.com to glance through its gallery, features and amenities.

(Photo Credits: Carmelita Fernandes)

KRISHIVAN: An Agro Tourism Venture (Part II) The first thing that one notices about Krishivan farm is its sense of tranquility. The property…

0 notes

caramelophibia-blog · 8 years ago

Text

(Published by Carmelita Fernandes on Zomato, TripAdvisor & Google Maps)

(Photo Credits: Carmelita Fernandes)

Jiggs Kalra’s Masala Library is a gastronomical experience, a condimentary journey. The entire experience from the cocktails serving time to that of the appetizers, from the entrees to the main course and thereon to the desserts is a sheer surprise all the way!

The presentation is an incredibly notable craft with taste to match. Let not the bite sized starters fool you into believing that you’ve settled for less. That’s the idea, to leave you wanting … for more! The ’chef’s tasting menu’ it is, a signature one. Their vegetarian fare is exhibited separately from the non-vegetarian, a progressive Indian cuisine. The creativity of its preparation and presentation is close to a suspense thriller, keeping you eager for what’s store at the end of the food tour.

If you but give them a hint of a birthday they fill your dreams with an intricate chocolate carving all lit up with burning tea light candle et al, that would give wild imagination competition. Surprise personified!

(Photo Credits: Carmelita Fernandes)

The spoonful of thandai that comes as the first sampling can take you by surprise. It appears as translucent as a lychee which when it hits the tongue for a second and goes down like a burst of a bubble. Just imagine it.

Among my top favourites is the delectable

(Photo Credits: Carmelita Fernandes)

fish soup – one that exudes a flavor of green coriander, mint and a hint of green chilli, close to the taste of the Indian chutney. The piece of boneless fish placed neatly at the center of the green liquid is hard to find an adjective for. Marinated through and through, tender, melts in the mouth and leaves a flavourful sensation on the palate.

I have a soft corner for the Indian salmon preparation which combines an outer crispness of fried semolina with a conversing inner delicacy. I stopped analyzing what gives the dish its singular taste and forked right into the heart of the matter.

(Photo Credits: Carmelita Fernandes)

While this is but just a side, I find the green Japanese beans a real pop. The beans are slit at the sides allowing the seeds to easily slip into the mouth when bitten into. Seasoned with black mustard seeds to give it a smack of tadka. Peppered and salted to give the lick a kick.

There’s more on the menu but well it will spoil the surprise if I go into the whole saga.

Photo Credits: Carmelita Fernandes

The cocktails are truly impressive, but you’d come away with a dent in the wallet if indulging in them. A delight for Instagrammers. My special favourite is the curry patta martini which gives you a feel of a curry patta garden in a cocktail glass.

(Photo Credits: Carmelita Fernandes)

The bill is close to a bad dream but worth its paper weight as far as fine dining experience goes! Averages @ 3K per head for a meal package alone. Worth the chef’s creative journey despite its pricey menu if at least for a one-time experience.

(Photo Credits: Carmelita Fernandes)

Stiff upper lip service with room for improvement on the description of the ingredients that go into a dish, a parrotted narration that leaves you a tad disappointed.

All in all, leaves an impressionable fooDprint.

Photo Credits: Carmelita Fernandes

A review on MASALA LIBRARY, BKC – A must try experience (Published by Carmelita Fernandes on Zomato, TripAdvisor & Google Maps) Jiggs Kalra’s Masala Library is a…

0 notes

caramelophibia-blog · 8 years ago

Text

Among my weekender quests thus far, Krishivan has been closest to my heart. Not as much for what it had to offer in terms of its natural surroundings but for the wealth of information it brought me during my 2-night stint on this farm. What captivated me most and still leaves a deep footprint is the learning I took away from its intelligent owner, Sachin Baikar. An inexpensive place if what you’re looking for is a quiet and peaceful retreat. No frills to take your fancy. All said and done, I am inclined to think that I may not have half as enjoyed the experience on the farm weren’t it for his presence on the property. In fact, I am eager to go a-visiting again simply to meet and engage in conversation with this interesting gentleman.

Allow me get started with the basic features of this place which is located at the foothills of the Sagargad Fort near Alibaug, around a 100km from Mumbai and 120km from Pune. Conceptualilsed by Sthira Mantra Ecoventures Pvt Ltd, its mission is to create an awareness of nature and promote farming. What most attracted me to this farm was its warli art painted ‘huts’ equipped with AC, bath et al. A teeny structure. Read on for a detailed description of its construction.

Sachin Baikar, the owner of the farm, once worked as engineer in the Power Plant section of Thermax. His smallest project there apparently sold at close to Rs 480 cr. And as he then hobnobbed with owners of 100-200 acre properties, he secretly harboured a yearning to start an enterprise of his own.

This desire propelled him into completing a certificate course in SYB (Start Your Own Business) with SP Jain Institute of Management. In Agricultural Tourism.

The first question posed to him by SP Jain was about the location of the property. Alibaug.

The next was about its potential. Tourism.

Followed by what was around the farm. A forest, with a fort at the top of the surrounding hills. Trekking.

Of course, as any normal person would, Sachin had doubts about its success especially because the concept came with little glamour. At a corporate, the tie-suit-boot image was far better accepted even if what the role demanded could, in his opinion, be a mere cut/copy-paste. At a BPO even, the pay could start from Rs. 30K per month and even if not much of an income at least offered a steady security. Unlike that of a farmer who is constrained to have his income rely solely upon sheer efforts and climatic conditions. Farming, in his opinion, fell among one of a few professions where inputs and outputs are beyond one’s control. No control over organic pesticides, fertilizers, seed rates nor the assurance of sufficient rainfall. No control over the market price too. One could grow tomatoes and jolly well sell them at as low a price as Rs 2/kg in a poor season!

Sachin’s only asset came in the form of this forest like property that belonged to his school teacher of a grandfather. All of 12.5 acres purchased way back in 1966 at a mere Rs 2,060! Sounds dirt cheap, doesn’t it. Well, it wasn’t so at that time of purchase, when his salary was as low as Rs 21 p.m.! Given the era of income you know, this figure couldn’t of course be considered low.

Now coming to this specific patch of land where three Adivasi huts stand, I understand falls under a heavy wind flow zone owing to the property’s valley structure. It works as a venturi coming with heavy wind pressure.

If one keeps the doors of the hut open wind could gush in creating a pressurized vessel like system inside the hut which could collapse the structure. The hut can be pulled up/air-lifted with the sheer magnitude of the wind. To give you an idea, visualise a carton with a small opening that heavy wind pressure would simply blow off.

This is where the concept of Fluid Dynamics emerged. Where he created a hut lie structure, octagonal in shape he did so to cut the flow of winds. The hut came with edges and anyone would know that edges cut width/area. Hence, in maintaining the same area, the wall width and the total carpet area got reduced. However, in doing this he avoided the creation of a vortex. The position of the hut was inclined to such an angle so as to have the wind blow parallel to the sides of the hut. It was all about creating minimum resistance to the structure. The direction of the air was plotted with the aid of a compass that set the north-south direction. The Wind Rose diagram, so it’s termed. Genius.

In the footer of this blog post is a link to the farm’s website which will tell you all that you need to know in terms of its features so as to allow me to dwell solely on its finer attributes. More on Krishivan to follow in the next blog post.

In the meanwhile, do log on to www.krishivan.com to glance through its gallery, features and amenities.

KRISHIVAN – An Agro Tourism Venture (Part I) Among my weekender quests thus far, Krishivan has been closest to my heart. Not as much for what it had to offer in terms of its natural surroundings but for the wealth of information it brought me during my 2-night stint on this farm.

0 notes