Goats like Snacks, too!

Two major events transpired over the past few weeks:

1) I was accepted into a Public Health Nutrition masters program in London that begins this fall.

2) Monsoon arrived in India.

Perhaps my graduate school acceptance is more consequential, as I’ll be leaving India in a mere two weeks, which is much sooner than I originally anticipated. But, alas, my Indian visa expires and I have little choice in the matter. The monsoon, however, feels in many ways like a more momentous event. For the past few weeks, we’ve been wallowing in a heat that can only be described as a sweat blanket. Merely standing up took unprecedented effort and no, air conditioning is not nearly as commonplace as we’re used to at home.

View of first Monsoon rains from our Living Room

So as you can imagine, the first rains were a legitimate cause for celebration! Kids were dancing in the streets, and the first fat raindrops drew the broadest smiles from all our neighbors. Even the ever-taciturn eggwallah delighted in a celebratory chat with me! There is no picture that can bring justice to the torrential downpours that have ensued, but the storms have been a’blowin and offer insurmountable respite from the intense heat.

FEASTING ON MY FAVES

Though monsoon has officially commenced, it’s not yet raining all day, every day, so I’m still trying to get out and, of course, eat at all my favorite digs before heading home.

Punjabi/Black/Makhani Dal nestled in Parantha

I’ve had the good fortune to explore a myriad of India’s regional cuisines (many of which I’ve discussed in this blog): South Indian, Goan, Parsi, Sindhi, Gujrati, Bengali, etc. But my favorite of all is still north Indian food. Chalk it up to my vicarious loyalty to Nick’s Punjabi roots, but I simply cannot get enough of the rich gravies and hot chewy breads.

Garlic Naan

Given the name of this blog, I should probably delve deeper into the overwhelming array of Dal recipes that are truly a staple in all Indian food, but again, I turn to the most typical north Indian version. Punjabi Dal (aka black dal , kali dal, or dal makhani) showcases, quite naturally, the urad lentil, or black split pea lentil. The recipe starts not unlike the majority of north Indian food recipes: sauteed onion, garlic, and ginger. Add the rinsed and soaked lentils with a tons of other spices (think fenugreek, mustard seed, garam masala, etc.) and some buttermilk. Let those flavors simmer and blend until you’re left with a viscous, super flavorful dish that, when paired with some fresh naan or parantha, is absolute heaven on the tastebuds.

Paneer Tikka

If we’re talking north Indian food, I simply can’t neglect to mention it’s largest point of pride: the kabob. Kabobs come in all different forms with all different proteins, and in my opinion, are all pretty darn delish. You can get dry kabobs, masala kabobs, tandoori kabobs, seikh kabobs (where meat is minced with yogurt then is molded to a skewer in the shape of a “hot dog”), kabob wrapped in a roti, paneer kabobs, chicken kabobs, lamb kabobs, …you get the picture!

Beyond the stick-to-your-ribs savory goodness of north Indian food, there are two post-meal treats that I especially relish. First, the waiter always brings each diner a small bowl full of hot water and nimbu, which you squeeze into the water as you wash your hands. North Indian food is typically eaten with your hands, and there’s nothing better and more refreshing.

After-Dinner "Mints"

Second, they always deliver a wonderful dish filled with anis and sugar cubes, which are known to aid in digestion. Not only do I find the candy-coated anis yummy and cleansing, I also think it looks beautiful.

NACHO ORDINARY MEXICAN FOOD

There’s no question about it–Indians are passionate about food. I’ve talked superficially about the tremendous dedication and pride behind creating locally-based cuisine, but beyond that, food just seems to always be a point of discussion. This is a cultural quality I’m totally on-board with, but when my coworkers digress over lunch into a heated debate comparing the merits of the Sindhi version of sai bhaji (prepared with extra chunky vegetables) versus the Gujrati variation (which has a smoother texture), I simply can’t keep up!

Churros with Dark Chocolate Dipping Sauce at Sancho's

One thing is for certain, though. There are plenty of Indians who are also interested in sampling the other cuisines this delicious world has to offer. Namely, Mexican food. There is a fabulous Mexican restaurant near our apartment in Bandra that serves up the likes of Lamb Taquitos, Prawn Fajitas, and my personal obsession: hot-out-of-the- fryer churros that come with a silky, rich dark chocolate dipping sauce. I could eat this plate 3 times over. The place is always stuffed to the gills with Indian families, who whole-heartedly devour heaps of nachos and gleefully slurp strawberry margaritas!

Celebrating with Cocktails at Sancho's

Leaving India for graduate school is bittersweet, of course, but I thought it would be appropriate to dine at Sancho’s, as it somehow seemed to celebrate both my Indian and American experiences. Punchy cocktails like the Cancun Tea and El Bandida Cosmopolitan didn’t hurt my cause, either.

BECAUSE PEOPLE LIKE TO SAY SALSA

I was inspired by Sancho’s Indo-Mexican love child and wanted to bring some Mexican goodness into my own kitchen. Thanks to my wonderful mother (who literally lugged six cans of black beans to India for her visit), I’ve been happy as a clam making batches of the black bean salsa/salad I used to make back in the US. A few of my friends here tried it and really liked it, so I thought I’d put the recipe up on the blog. Please forgive the fact that these measurements aren’t exact (I don’t have measuring spoons or cups…), but mess around with it a few times and you’re sure to cater the flavors to suit your particular tastes. Eat the salad as a side dish or throw over chips to make hearty nachos, as I did here!

Mountain of Nachos with homemade Bean Salsa

BLACK BEAN SALSA

Ingredients:

1 can Black Beans, drained and rinsed

3/4 small Red Onion, finely diced

2 Roma Tomatoes, diced

1 Green Pepper, diced

1 small Jalapeno, diced

1 ear Corn, kernels removed (optional)

1 teaspoon Kosher Salt

Dressing

2 large cloves Garlic, finely minced

2 tbsp Extra Virgin Olive Oil

1/4 cup Balsamic Vinegar

1/8 cup Red Wine Vinegar

1/2 tbsp ground Cumin

1/2 tbsp Smoked Paprika

1/4 ground Coriander

Kosher salt to taste

Preparation:

Bring a small pot of lightly salted water to a boil and toss in the corn. Let boil for about 5 minutes, or until tender (but still crunchy). Drain and set aside to cool.

Toss beans, onion, tomatoes, green pepper, and jalapeno, cooled corn and a teaspoon of salt into a bowl and gently mix.

In a separate bowl, whisk together the Dressing ingredients, then pour the Dressing over the bean mixture.

Toss all ingredients together and salt to taste. Cool in the refrigerator for at least 15 minutes before enjoying!