Tokyo is hot and humid every day. Today was 31 degrees which is actually hotter than Kolkata!!! In India, we often get thunderstorms too, so I feel at home. Now, I supply shops in Adachi-ku and around Shinjuku/Chuo-ku, but I'm looking for my own place. It is my dream to open up a shop here, for Curry Favor.
Most of the time I am busy arranging the air shipping. I bring in cumin, garam marsala, cinnamon, caraway, clove and lots of others. The documents are complicated. I need to learn more!!! Please eat more curry!!!
टोक्यो गर्म है और नम इस वक्त. आज जो वास्तव में कोलकाता से भी hotter है 31 डिग्री था! भारत में, हम अक्सर भी है, तो मैं घर पर महसूस गरज का तूफ़ान मिलता है. अब, मैं Adachi में दुकानें-ku और Shinjuku आसपास / Chuo-ku आपूर्ति, लेकिन मैं अपने घर के लिए देख रहा हूँ. यहां एक दुकान खोलने के लिए मेरा सपना है.
मैं हवाई जहाज की व्यवस्था व्यस्त हूँ कि समय के अधिकांश. मैं जीरा में लाने, गरम Marsala, दालचीनी, जीरा, लौंग और अन्य बहुत से. इस दस्तावेज जटिल हैं. मैं और अधिक जानने की जरूरत है! कृपया अधिक करी खाने!
Kerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These include Puttu (made of rice powder and grated coconut, steamed in a metal or bamboo holder) and kadala (a curry made of black garbanzo beans chana), idli (fluffy rice pancakes) and sambar, dosa and chutney, pidiyan, Idiyappam (string hoppers - also known as Noolputtu), Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapam and Paalappam are accompanied by mutton, chicken or vegetable stew or a curry of beef or fish moli (the most common dish is black pomfret in a coconut based sauce).
Lunch and dinner
The staple food of Kerala, like most South-Indian states, is rice. Unlike other states, however, many people in Kerala prefer parboiled rice (rice made nutritious by boiling it with rice husk). Kanji (rice congee), a kind of rice porridge, is also popular. Tapioca, called kappa in Kerala, is popular in central Kerala and in the highlands, and is frequently eaten with fish curry.
Baked Tapioca dish
Rice is usually consumed with one or more curries. Accompaniments with rice may include upperis (dry braised or sauteed vegetables), rasam, chips, and/or buttermilk (called moru). Vegetarian dinners usually consist of multiple courses, each involving rice, one main dish (usually sambar, rasam, puli-sherry), and one or more side-dishes. Kerala cooking uses coconut oil almost exclusively, although health concerns and cost have led to coconut oil being replaced to some extent by palm oil and vegetable oil.
Popular vegetarian dishes include sambar, aviyal, Kaalan, theeyal, thoran (dry curry), pulisherry (morozhichathu in Cochin and the Malabar region), olan, erisherry, puliinji, payaru (mung bean), kappa (tapioca), etc. Vegetarian dishes often consist of fresh spices that are liquefied and crushed to make a paste-like texture to dampen rice.
Common non-vegetarian dishes include stew (using chicken, beef, lamb, or fish), traditional or (naadan-style) chicken curry, fish moli, fried fish (Karimeen porichathu), etc. Biriyani, a Mughal dish consists of rice cooked along with meat, onions, chillies and other spices.
Although rice and tapioca may be considered the original Kerala starch staples, wheat, in the form of chappatis or porottas, is now very commonly eaten, especially at dinner time. Numerous little streetside vendors offer an oily porotta (akin to the croissant in its flakiness and oiliness) with meat, egg, or vegetable curry for dinner. Grains such as ragi and millet, although common in the arid parts of South India, have not gained a foothold in Kerala.
Sadya
A typical sadya, where banana leaves are used as plates
Kerala is known for its traditional banquet or sadhya, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf, and is a formal-style meal with three or more courses of rice with a side-dish (usually sambar, rasam, buttermilk, etc.). In south Kerala the Payasam in followed by more (butter milk). Whereas in North Kerala it is considered to be the last dish to be served.
Sweets and Desserts
Due to limited influence of Arab & Central Asian food on Kerala, the use of sweets is not as widespread as in North India. Kerala does not have any indigenous cold desserts, but hot/warm desserts are popular. The most popular example is undoubtedly the payasam: a preparation of milk, coconut extract, sugar, cashews, dry grapes, etc. Payasam can be made with many base constituents, including Paal payasam (rice), Ada payasam (with ada, a flat form of rice), banana, dal, etc. Ada payasam is especially popular during the festival of Onam. Most payasams can also be consumed chilled. Jaggery or molasses is a common sweetening ingredient, although white sugar is gaining ground. Fruit, especially the small yellow bananas, are often eaten after a meal or at any time of the day. Plantains, uncooked or steamed, are popularly eaten for breakfast or tea.
Other popular sweets include Unniappam (a fried banana bread), pazham-pori (plantain slices covered with a fried crust made of sweetened flour), and kozhukkatta (rice dumplings stuffed with a sweet mixture of molasses, coconut etc.). Cakes, ice-creams, cookies and puddings are equally common. Generally, except for payasam, most sweets are not eaten as dessert but as a tea-time snack.
<M&P's Tea>Thank you to my good friend ポールルイスM&P's
for the help and advice!!!
* Newari cuisine - Newars are an ethnic group originally living in the Kathmandu Valley, now also in bazaar towns elsewhere in the hills (Himalayan foothills, up to about 10,000'/3,000m). Widespread use of water buffalo meat even though it is avoided by stricter Hindus as too cow-like. Also has various fermented preparations. In the fertile Kathmandu and Pokhara valleys this cuisine often includes a greater variety of foodstuffs -- particularly vegetables -- than are available in most of the hills.
* Khas or Pahari cuisine - Food of upper-caste Hindus in the hills, conforming to their dietary restrictions. Dal-Bhat-Tarkari is the standard meal eaten twice daily. Dal is a spicy lentil sauce poured over bhat (boiled rice). Tarkari are vegetables such as mustard greens, daikon radish, potatoes, green beans, tomatoes, cauliflower, cabbage, squash cooked with spices. Other accompaniments are a small amount of extremely spicy chutney (made from fresh ingredients) or achar (pickle), often curd, sometimes meat or fish. Alternatives to boiled rice are roti (unleavened flat wheat bread) or coarse cornmeal mush called ato. Goat and fish are the most widely eaten forms of animal flesh. Hindus never eat beef, except for untouchables possibly eating animals that have died of natural causes. Buffalo is avoided by most Hindus, except Newars and janjati (hill tribes who may not be fully hinduized). Pork is consumed only by lower castes and janjati. Chicken is usually acceptable to all but the highest Brahman caste. Fruit traditionally grown in the hills include "suntala" (mandarin orange), "kaguti" (lime), "nibuwa" (lemon), "nashpati" (asian pear), and "kaphal" (bayberry or Myrica nagi).
* Terai cuisine - cuisine of lowlands south of Mahabharat Lekh. Often indistinguishable from cuisine of adjacent parts of India, but with some variations among Tharu and other ethnic groups. Also more varied than hill cuisine with a greater variety of crops grown locally or grown in cooler climates in adjacent hill regions as cash crops and exported to the Terai.Fruit commonly grown in the terai include mango, "mewa" (papaya), "kera" (banana) and "katar" (jackfruit).
* Himalayan cuisine - Eaten by culturally Tibetan and similar ethnic groups in northern parts of the country. Barley and millet are the main grains. Heavy use of potatoes. The meat of yaks and possibly yak-cow hybrids may be used, as well as their milk.
* Snacks commonly eaten outside mealtimes include popped or parched corn, "chiura" (beaten rice), "samosa" (turnovers stuffed with meat or vegetables), biscuits (packaged cookies) and Indian-style sweets.
* Beverages - tea usually taken with milk and sugar, "jand" (homemade beer made from rice), "sarbat" (juice of sugar cane), "raksi" (spirits made in rustic distilleries). At higher elevations "chyang" (millet beer).
Thank you to my good friend ポールルイス M&P's for the help and advice!!!
. Today was 31 degrees which is actually hotter than Kolkata!!! In India, we often get thunderstorms too, so I feel at home. Now, I supply shops in Adachi-ku and around Shinjuku/Chuo-ku, but I'm looking for my own place. It is my dream to open up a shop here, for Curry Favor.
This is my talk about 