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A journey of food and feasts
With India's numero uno Chef Sanjeev Kapoor
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The greatness of Gujarat
In a traditional Gujarati wedding the groom is welcomed to the mandap by his mother-in-law who will grab his nose... and in the same breath the aroma of authentic Gujarati Oondhiyu wafts our senses. Literally, this word would mean 'upside down' but in reality it is a mixture of fresh seasonal beans and stuffed brinjals, yam and banana with the addition of fried dumplings called muthiya. Normally served with puris, oondhiyu, is a speciality that epitomises the art of vegetarian cooking.
A special occasion or any festival warrants laddoos. The western region experiences prosperity and there are plenty of green vegetables, orchards of mangoes, bananas, chikoo and grapefruit. In fact, a good use of seasonal sweet custard apples is made in Sitaphal Basoondi. Surat is particularly famous for its vast repertoire of baked confectionery and several other sweetmeats like Surti Ghari, a mithai, stuffed with pistachios.
Sitaphal Basoondi
 Ingredients:
Custard apple, seeded - 1 cup
Skimmed milk - 71/2 cups (11/2 litres)
Sugar - 1/2 cup
Green cardamom powder - 1/2 teaspoon
Pistachios, sliced - 10-12
Sunflower seeds ( charoli ) - 1 tablespoon
Almonds, blanched and slivered - 10-12
Rose petals, optional - 3-4
Method:
Boil milk in a heavy bottomed pan on high heat. Once it comes to a boil, reduce heat and simmer for half an hour. Keep stirring so that the milk does not burn and stick to the bottom of the pan. When the milk reduces to half the original quantity, add sugar. Simmer for five more minutes. Remove from heat and set aside to cool.
Once it is cooled add custard apple, green cardamom powder, sliced pistachios and sunflower seeds.
Transfer into a serving bowl and garnish with almond slivers and rose petals.
Serve cold.
The magnificence of Maharashtrian food
If you're enjoying a feast called a "Kelvan" you are at either at the bride or the groom's house for the celebration to usher in the wedding and chances are you're enjoying a fiery Kolhapuri curry.
By and large Maharashtrians are non-vegetarians except for the Brahmins whose basic meals consist of rice, puris and chapatis, amti, bhaji and koshimbir. During festive or special occasions masale bhaat and jilbyas add an extra flavour. In the coastal Konkan region, rice with fish curry is a staple food. You get the taste of red chillies, kokum, tirfal, cumin, asafoetida, coriander and coconut. Another region, called Malvan, boasts of a variety of seafood preparations too. Coconut milk forms the base for most of the dishes spiced with an exotic array of herbs and spices. Ask any seafood lover about Crab Masala with all the coconut and whole spices in it and their mouth will begin to water! The Kolhapuri style is fiery but uses ghee and dry coconut. Lastly, let us not forget the CKP cuisine especially the paper-thin puranpolis that the CKP housewife prepares with immense skill and patience.
Crab Masala
(Kurlya Masala)
 Ingredients:
Crabs - 6
Oil - 2 tablespoons
Bay leaves - 2
Black peppercorns - 3-4
Cloves - 2
Green cardamoms - 2
Onions, chopped finely - 4-5 medium
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2-1 teaspoon
For green masala
Fresh coriander leaves - 1/2 medium bunch
Green chillies - 4-5
Ginger, grated - 2 tablespoons
Garlic, grated - 2 tablespoons
Cloves - 2
Black peppercorns - 6
Cinnamon - 1/2 inch stick
For coconut masala
Oil - 2 tablespoons
Coriander seeds - 1 tablespoon
Black peppercorns - 2
Cloves - 2
Cinnamon - 1/2 inch stick
Cinnamon - 1 inch stick
Onions, sliced - 1 medium
Coconut, scraped - 1 1/2 cups
Method
Grind all the ingredients of the green masala into a fine paste using about one tablespoon of water.
For the coconut masala, heat two tablespoons of oil in a pan. Add coriander seeds, black peppercorns, cloves and cinnamon and sauté them for two minutes. Add onions and continue to sauté till the onions turn pink.
Add coconut and continue to sauté on very low heat till the coconut turns brown taking care that it does not get burnt. Cool this mixture and grind to a very fine paste using half a cup of water.
Heat two tablespoons of oil in a kadai. Add bay leaves, black peppercorns, cloves and green cardamoms and sauté for two minutes. Add the green masala and sauté till a nice aroma is given out. Add finely chopped onions and sauté till the onions turn golden brown.
Add turmeric powder and red chilli powder and sauté for a couple of minutes more.
Add the prepared crabs and mix well. Add one cup of water and salt to taste. Bring it to a boil. Lower the heat and cook till the crabs are done.
Add the coconut masala and half a cup of water and mix well. Adjust seasoning. Once the gravy comes to a boil take it off the heat and keep it covered for about five minutes.
Serve hot with steamed rice or chapatis.
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