FOOD SPECIAL Not Just Another sweet story
Gujarati food is a complex interplay of flavours, and if you think it is only sweet, you’re just plain ignorant
BECAUSE I went to school in North India and had to eat things like
paneer and rajma, I am accustomed to people making fun of Gujarati
food. One Dusshera, when our school took us on a trip to Ahmedabad,
a delegation of boys went to see the cook at the guesthouse we were
staying at and handed him an empty jar. “Please put all the sugar
you were going to put into our food into this jar,” they requested
him. “We hate sweet food and so just give us the sugar, we’ll
make coffee with it.”
I’m
surprised the cook didn’t give the delegation a couple of tight
raps because apart from the rudeness, the boys were displaying pure
North Indian ignorance. Gujarati food is not just sweet. Like all
great cuisines, it relies on the interplay between sweet and sour
flavours (what the Chinese regard as the yin and yang of cuisine)
and in any case, the sweetness usually comes from gur, not from
refined sugar.
That
experience taught me two things. One: North Indians can be very
limited in the flavours their palates can handle. That’s why they
miss the subtleties of, say, Thai cuisine, where sweetness is one of
the basic flavours in main courses. And that’s why they are foxed
by the European tradition of pairing sweet (often fruit) flavours
with meats: duck with orange; pork with apples; foie gras with a
balsamico reduction; etc.
And
two: the rest of India (and perhaps the world) knows very little
about Gujarati cuisine. The average Punjabi may abandon his
primitive paneer masala to try a Gujarati dish but its
sophistication will pass him by. A delicately flavoured cauliflower
sabzi, for instance, will strike him as no more than the Punjabi
version with a little sugar added.
When
people ask me to recommend a quintessential Gujarati dish, I always
suggest the kadhi. In North India, kadhi consists of thick robust
gravies. In Gujarat, our kadhis are thin and when cooked expertly,
can show off sweet and sour flavours. The same is true of the
classic tuvar dal. In North Indian restaurants, dal has come to mean
a thick, viscous black substance that is packed full of dairy
products. In Gujarat, the tuvar dal is as complex as, say, a great
Tom Yum soup in Thai cuisine. It will have four or five flavours and
yet each will live in perfect harmony with the others.
But
these are dishes from Gujarati home cooking and hard to find in
restaurants. So the one easily available dish that captures the
complexity of Gujarati cuisine is bhelpuri. By now, you should know
the story of its origins. Chaat was taken to most parts of India
(except the South) by guys from UP (and perhaps Bihar). When they
got to Bombay (as it then was), the local Gujaratis had very little
time for all the papri chaat-type rubbish that they still serve in
Delhi.
Soon
Gujaratis had taken inspiration from the UP chaatwallahs (or
bhaiyyas as they called themselves) and created paani puri (a
variation on the batasha of UP; they call them golgappas in most of
North India now) and had added such typically Gujarati touches as
sprouted pulses and small chickpeas. Even the paani took on a more
complex dimension.
But
then they went further and taught the chaatwallahs a thing or two.
Bhelpuri was not an adaptation. It was invented in Bombay and
combines all the strengths of great Gujarati cuisine: a mix of sweet
(the khajoor chutney), sour (a little kuchaa kairi or aam went into
it) and hot (the red chutney). The texture was a work of genius:
crunch (sev), softness (the boiled potato) and bite (the kaanda or
pyaaz). It was neither dry (because of the chutneys) nor wet (like
all that papri chaat-type nonsense).
Even
now, a well-made bhelpuri is a work of art. Many Gujaratis still
make it at home but you can get the real thing at Bombay’s Soam
(and perhaps Swati; I am not so sure about Vithal any longer).
Complexity of flavour and texture is one hallmark of Gujarati
cooking. Delicacy is another one. Try eating
homemade
dahi wadi (sometimes called khandvi). You will be astonished by how
delicately it has been rolled and by how subtle the flavours are. Or
consider a perfect homemade dhokla. I yield to nobody in my
admiration for a good steamed idli. But a dhokla takes steaming to
another level entirely.
We
are right to think of Gujarati food as a thali-based cuisine. In my
grandfather’s house in Ahmedabad, the thali had at least three
fresh vegetables, one dry dal or some sprouted pulses dish
(ugaadayla mug, for instance), a wet dal, kadhi, a kathor (a
savoury), a mithai, poori, rotis, rice, papad and God alone knows
what else.
But
we forget the subtlety of the snacks and breads. In North India, you
make a bread interesting by ripping apart something that already
exists and by introducing vegetables or meat into it: aloo or keema
thrust into a paratha, a kulcha or a naan. But in Gujarat, we play
around with the flavours of our breads (a thepla can be flavoured
with methi or garlic) and their textures (a khaari puri, for
instance). Even our simple, basic breads have so much flavour that
you can eat them on their own. In Kathiawad, farmers would carry two
bajra rotlas, an onion, a chilli and a little garlic chutney when
they went out to the fields – and that would make for a delicious
lunch.
Because
most of the people North Indians think of as Gujaratis are vaaniyas
(the Sarabhais, the Ambanis, Amit Shah etc – but not Narendra
Modi) and because there is an absurd intolerance towards
non-vegetarians from Gujarati residents of some Mumbai housing
societies, we forget that a significant proportion of Gujaratis are
non-vegetarians. The Rajputs have never been vegetarians and the
former royal houses of Gujarat have great non-vegetarian recipes.
And
then there are the Gujarati Muslims. One of the ironies of the
freedom struggle was that while the men who won our independence and
united India were both Gujaratis (Gandhiji and Sardar Patel) even
the guy who broke India up was a Gujarati: MA Jinnah was a Khoja.
In
Pakistan, Gujarati Muslims who used to be among the richest people
in that country have been forced to play down their Gujarati
identities, first going through a process of Punjabification and
now, like all Pakistanis, a kind of murderous Arabisation. But in
India, we celebrate such Gujarati Muslim success stories as Azim
Premji and Alyque Padamsee.
Sadly,
the rest of India is as ignorant about their cuisine as it is about
Gujarati vegetarian food. The Bohras, the Khojas and the Memons
(both Kutchi and Halai) have world-class cuisines that are hard to
find outside private homes.
You
find traces of their food in parts of Mumbai: the crisp patti-keema
samosas have a Bohra origin and many of Bombay’s dhabas and
biryani joints are run by Gujarati Muslims who have never been to
Lucknow and don’t really give a damn about kewda-soaked Awadhi
pulao. In many ways, their cuisine is one of the true cuisines of
Mumbai. The city was built by Maharashtrians, Gujaratis (Hindus,
Jains and Muslims) and Parsis.
Perhaps
my love for Gujarati cuisine emerges out of a certain chauvinism.
But given that two of the three most powerful politicians in this
government are Gujaratis, maybe you should give the cuisine of our
current rulers a fair shot.
- Vir Sanghvi HTB141214
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