Tasty delights

Tasty delights

Lunch was served. The flavor of food hung tantalizingly on the air in the dining area. The place was colorfully decorated with natural flowers and colored ribbons sparkling with the occasional sequins. The scent of jasmine and the rose lingered lightly, lending the room a pleasing sense of happiness.
The chandlers above emitted multicolored glints reflecting on the glassware on the tables and on the tumblers of soft drinks the guests were enjoying. Conversation swirled around. The tables bearing the cuisine were attractively set. The china was alluring and the napery glistened pearly white. The number of people coming into dinner gradually increased. The older couples wore a wistful smile for they just witnessed a marriage. The younger couples looked forward to the following traditional customs like the bride sprinkling rice, the bride and the groom exchanging garlands and so on. The just marrieds shone brighter in their newfound bliss.

Bride’s young friends Rupa and a visiting American student Sally strolled in to enjoy a long a leisurely meal. Sally looked around curiously. Everything fascinated her. She loved the new climate, new culture, new people and most importantly, new food.
Talking about culture, she just decided to buy a veil like the one the bride wore, which lent her an air of princess of ancient times.

As they lined up to get their food she ran an appreciative glance over the variety of dishes on the buffet table. Mmm... there were number of mouthwatering foods like spicy chicken, mutton biryani (rice and mutton mix) and fish curry on the one side and on the other side were vegetarian preparations like coconut chutney, stuffed brinjal(egg plant) and mixed vegetable curry and  a number of sweet dishes. Everything is India specific, which is exactly what Sally wanted. Separate tables displayed salads, deserts and ice cream.

Rupa and Sally heaped their plates with small portions of chicken, mutton biryani and fish curry with some salad.

“This variety of fish is special to these parts. It is prepared in various ways. This particular curry is much relished here. It is healthy and has no fats or carbohydrates.” said the man behind the table who belonged the caterers who supplied the food for the occasion.  Rupa and Sally nodded to him as they served themselves.
The friends walked out to the wrap around porch, found some chairs and sat down to enjoy the scenario and the tasty delights.

The very first mouthful of fish curry told Sally that this would a delight she must learn more about.
“Rupa you must tell me how to make this fish curry. I am sure I’ll be able to make it when I go back home. Our salmon looks very much the same.”
“Sure Sally. Actually it is quite easy. The only requirement is the availability of fresh catch.” 
“We have our farmer markets where I might be able to get some,” enthused Sally. 
“Ok. Here you go. I’ll jot it down on this paper napkin. After cleaning the fish (weighing approximately half a pound) of it fins and fine scales, cut it into smaller pieces and marinate in sufficient amount of salt, a pinch of turmeric and one teaspoon of red chili powder. Keep it aside.

Take the following ingredients.

Onions – 3 -medium sized, finely chopped
Spinach – one small bunch, washed and chopped.

Spices to make a paste-

Cardamom- 3nos
Cloves- 5nos
Cinnamon- 1 inch
Ginger-1 inch
Garlic- 10 cloves
Dried coconut- a small piece
Bengal gram (toasted) - 5grams
Peanuts- 2 teaspoonfuls (optional)

Put all the above items together and make a paste with using as less water as possible.

To cook the curry take a deep nonstick pan and heat 2 tablespoons of oil. Add chopped onions. When they change to brown, add the paste of spices. Stir-fry for 3 minutes. Add the marinated fish pieces. Stir lightly. Add chopped spinach, stir and cover for 5 minutes. Then add half a tumbler of water. When the gravy thickens and the fish softens, simmer down the flame. Put out the flame 3 minutes later. Before serving, garnish fish with coriander leaves. Eat with rice or wheat made tortillas or any kind of bread.

Sally ran over the details and nodded confidently. Both went back to the main table to get some sweetmeats and yogurt, which is not the processed variety but made freshly. Sally was simply floored by the variety and taste of this part of the fare too.  She decided to write down the methods and means of making sweets like gulab jamun (a mix of cream and flour balls fried and dipped in sugar syrup), Mysore Pak (a mix of sugar and Bengal gram flour made with ghee).

The bride and groom joined the guests and amidst much laughter and bonhomie. The day’s festivities ended a little later. The two hundred and odd guests appreciated the sumptuous meal as they departed. Sally and Rupa took their leave of the newly weds inviting over to their pad for a small get together at their convenience.


Word count:842