|
Indian Entertaining
A Melting Pot - Varied Culianry Influences, Aspects of Indian Cuisine, Emperor Ashoka's Influence on Indian Cuisine, History of India - Jai Hind, Indian Cooking Techniques, Indian Curry , Indian Entertaining, Kashmiri Indian Cuisine, Mindful Eating, North Indian Cuisine, North Indian Restaurant Guide, Punjabi Indian Cuisine, Rajasthani Indian Cuisine, Role of Spices in Indian Cooking, Sacred Cow - Symbol of a mother and good nature, South India Cuisine, South Indian Restaurant Guide, Tastes of Western India, The Guest is considered God, The People of India, Uttar Pradesh Cuisine, Why Choose Indian Cuisine, Why India became mostly Vegetarian.
Shop
for cook books on Indian Cuisine
|
|
On my last trip to India I was invited to an Indian Banquet in
Delhi.......and the true magnificence of Indian entertaining was brought home to me......
The party began at twilight in the garden, and as the guests arrived we
were given bracelets made of fresh jasmine we were sprinkled with refreshing rose water.
The entrance floor was covered with rose petals and the gate covered with exquisite white,
orange and red flowers. The garden was illuminated with diyas or oil lamps. Scattered
about were a number of ‘takhats’ (or low wooden platforms for the guests to sit
on), that were covered with dhurries or rugs.
There were ‘qawali singers’ clapping out the rhythms and singing
artful lyrics that could be addressed to God or one’s love. There were the
traditional fruit drinks or ‘sherbets’ - chilled lytchee, mango,
pomegranate, apple juices with a dash of key lime juice added to take the edge off the
sweetness- garnished with rose petals. There were also fruit juices that were flavored
with tamarind, ginger, sugar and salt and garnished with fresh mint leaves. The mouth
watering appetizers - bujiyas, pakodas, samosas, tandoori paneer, spiced nuts and
chivda - were artfully arranged in silver trays.
The dinner was served indoors. This particular family was
vegetarian and the menu consisted of vegetarian biryani, palak paneer, malai kofta, dum
alloo, dal and boondi ka raita with pooris, parantha and tandoori roti.. There was an
array of fresh chutneys and the meal ended with (deserts) kulfi and khir.
Throughout the meal members of the host family stood in attendance, urging
guests to second and third helpings. The scrumptious meal ended with silver covered paans.
After dinner came time for relaxation, informal discussions and then
everyone began to play antakshri (a game where one team sings a song and challenges the
other team to begin singing a song beginning with the last sound in their song).
Before leaving we complimented the host by saying that the evening was
magical and the food was lajawaab (made us speechless). |
|
|
|
 |
Entertaining Indian Thali Style The basic Indian
meal consists of a Thali (large round platter and may consist of a banana leaf, pure
silver or gold, clay, steel or porcelain) used as a dinner plate. The thali or platter
contains vegetable dishes, lentil dishes, yogurt or raita (yogurt salsa), salad, rice,
bread, chutneys, pickles and papad. The essence of the thali is to incorporate a treasure
house of tastes and textures to delight the taste buds. |
|
|
|
|
|
|
Click here for subscribing Culinary
Journeys
Indian Cook Books and their
Reviews
BACK TO MAIN CLASS MENU
©
1990 to 2001 - Kavita Mehta. All Rights Reserved.
Kavita has been giving classes on Indian Cuisine in Minneapolis for the
past 10 years. She now shares her work on her website for all to enjoy. |
|
|
