FOODIE’ S CORNER------------------ -CUISINE WITH A STRONG WHIFF OF INDIA

-CUISINE WITH A STRONG WHIFF OF INDIA





Owing to Indians residing in parts of the world, you are sure to come across Indian inspirations

SOUTH AFRICAN

Nearly 20 per cent of Durban's (billed as South Africa's gem) population is of Indian descent, and that is noticeable in the city's cuisine. On offer are exciting chutneys, buttermilk, curries and even rotis. The favourite local dish is `Bunny chow' basically half a loaf of bread hollowed out and filled with curry which can be chicken or mutton and beans for the vegetarians. Indian stalls also domi nate the Victoria Street Mar ket in Central Durban with stallholders selling a huge ar ray of curry powders; the most interesting names being `razor lade', `mother-in-law' and `hellfire' powder, which are surely not for the faint-hearted.

MALDIVIAN

The local cuisine called `hedhikaa' or small eats cooked in a variety of ways at Male behind the fish market makes for an exemplary Maldivian experience with a strong influence from India. The hot selling items include `keemia', which is batter rolled tuna Keema tangy and delicious; this is one of its kinds, and `Gulha' (dough balls with a stuffing of tuna fish, grated coconut etc.). `Kuli Oakihiba' (fish cakes) is absolutely decadent to the core and fresh tuna can't taste any better than this. To end on a sweet note go for the `Bis Haluvaa' an egg based pudding also found as a side dish or as a dessert on most menus....very Goan. The sweetened black tea compliments the small­eats.

SRILANKAN

Very similar to food from God's own country Kerala and other coastal areas (even the vegetarians love the SriLankan veggies and curries), Sri Lanka has an extensive number of indigenous dishes, fruits and spices. Despite the invasive indulges into the island itself, rice and curry still comprises the main meal in almost every Sri Lankan household and something that most Indians savour. A regular Sri Lankan meal would be `Rice and curry' which could be fish, beef, chicken or mutton, with vegetables and lentils. Consumption of coconut water is also very high. Just like India, Ayurveda is also very prevalent among Sri Lankans, more than 600 species of local plants have been found in the island, having medicinal values for Ayurveda treatment, which they follow religiously with yoga and meditation.

MAURITIAN

Sample this, Chicken with a hot chilli Creole sauce and rice, star fish Biryani, gateau-pimento (chilli cake), `Dholl poori', a thin yellow lentil pancake, something like the Gujrati Puran Poli, only here the stuffing is dal instead of the sweet jaggery . `Alouda', a drink of milk, crushed ice, almonds, basil seeds, vanilla essence, agar agar strips and some sugar and sometimes even with a few delicious spoonful of ice cream, similar to Kulfi Falooda! On the streets, hawkers sell raw mangoes dipped in salt, red chilli powder and tamarind juice and a salad which is a mix of cucumber, pineapple and raw mango in the same dip. Extensive use of spices such as saffron, cinnamon, cardamom, and cloves provide a powerful, yet subtle flavour to the dish.

KENYAN

The foundation of a Kenyan meal is `Ugali' (basically corn meal starch), which is quite comparable to the Ragi balls in India, and the rest of the dishes are a shared affair with Ugali encircled by aromatic stews, vegetables and spicy chu vegetables and spicy chutneys that are Indian inspired and make a perfect combination with `katchumbari', a delicious salsa like salad.The stew is pigeonholed by chunks of meat, potatoes, and carrots and other small vegetables boiled down with a few spices. The star of the show is `Mahamri Na Mbahazi', essentially a pocket of freshly fried, sweet and spicy batter, into which a delicious concoction of coconut cream coated beans, is stuffed in, very like a combination of our `Meethi mathi and Balushahi' if you please.To wash it down, you would have either `masala tea' (yes it is available in Kenya) or `kahawa tungu' for the coffee addicts! These staples are available anywhere and everywhere, from sit-down restaurants to food stalls across the country, so you would surely feel at home out here too.

Rupali Dean

 ET23APR15