Category: Culture

What makes Delhi, Dilli…

A very long time ago when the heart of our nation was not famous for its countless rapes, an absent Government and Mufflerman; there was actually a city and a world inside that city that everybody loved. What made Delhi earn the jealousy of other metropolitan cities in the country, what is it that made Delhi stand shoulder to shoulder with Mumbai, the economic capital of India. Why is it that, people who have ever stayed in Delhi leave it with a heavy heart and tell everyone else that they can’t understand the emotions attached with the city if they have never ever lived in the city. Let’s find out!

The Beginning of the Real Delhi:

Now, the love for Delhi started long back when the Mughals transferred the Capital of India from Agra to Delhi. This is when the real on-ground transformations started taking place in Delhi. Before this move, people were as oblivious of Delhi as they were of any village in India. Firstly, with the onset of Mughals came along great Architectural Feats. For example Delhi boasts of the largest Brick Minaret in the world the Qutub Minar (well, it was built by Qutubbudin Aibek), it flaunts one of the largest mausoleums in India – The Jama Masjid, It carries reticence with its Old Fort. Also the Red Fort that instills in us a feeling of patriotism whenever we see it on our TV sets. All these Architectural marvels brought a Mughal charm to this city of ours and elevated it above its neighboring cities.

Dilli and the finger licking tales:

Along with the great architectural skill set of the Mughals arrived in Delhi their eternally pristine culinary taste. Their food was not just food, but Art on Stove. The Tandoori murg, The kadhai paneer, the Nihari,the Paya, the Kachri Qeema, the Delhi-mein-world-famous-Mughlai Chicken, their biryani style and countless others set the tongues of the native Delhiites wagging. Not only did their cuisine establish itself in Delhi, it even grew there. More and more dishes were invented as an amalgamation of Delhi and Mughlai cuisines. This was a great culinary juxtaposition just waiting to happen. Seemed like this match was made in heaven. So, the Mughlai cuisine added one more feather to Delhi’s hat.

Asli Delhi, Purani Dilli:

Now, the heart of the Heart of the Nation. The Chandni Chowk and Chawri Bazaar area. For those new to the maps of Delhi, these areas lie in the center of Delhi and still boast of historic architecture. These areas are famous for their super cramped streets, the always bustling crowd and nagging shopkeepers always trying to sell you substandard products. By the names in the list, all these seem to be pretty depressing by the levels of the national capital. But once you visit the place it seems just like your extended neighbourhood. It won’t seem as a market place to you, but a big great family living in harmony yet tearing each other’s hair out. But there is a lot to watch out for in the Purani Dilli area. Since it is a crowded marketplace, pickpockets are always on the prowl. Also some shopkeepers tend to get too close for comfort levels in order to get their products sold. But every coin has two sides and prefer to see the loved one here please. Purani Dilli broken up and explained in pieces in the next points, because it ain’t so small that it can be contained in one measly point.

The Paranthewaali gali:

Now, now, now. Every once in a while a moment comes in every person’s life that can’t be expressed even if you keep squealing with delight for a fortnight. For a foodie that moment would come when he enters the paraanthe waale gali. The lane where our Bollywood Star Akshay Kumar slaved and toiled for many years. The paraanthe waali gali is an even narrower lane than what already was a cramped main road of Chandni Chowk. There are a multitudes of shops there only selling paranthas. But mind you, these are not ordinary paranthas, these are paranthas made of Rabri, Paranthas made of bitter gourd and paranthas made of lady finger and all the odd vegetables and sweets you can ever garner. And these are not made on a pan or a stove, these aranthas are deep fried just like samosas and tikkis are. Your whole perception of paranthas changes after entering this foodie paradise. This narrow lane adds another dimension to your notion of parantha, by doing something with it that was unimaginable before this.

The Japanese Samosa:

Well, to be honest, this is just sold in one shop in the entire Chandni chowk. But I swear to God, that you won’t have eaten anything like this before this. This samosa’s shape is more or less like regular samosas but the corn flour covering on the outside is striped. Thus the Japanese samosa is not wholly covered but partially revealing. The inner filling forms the crux of the whole dish. It is not spicy or filled with mashed potatoes for that matter. It is filled with a sweet mixture like that of a halwa. Thus changing the whole thought process around the samosa. By just keeping the name and shape intact, this exquisite dish retain the name value and the ingenuous sweet filling inside and the striped contours give it a modern twist. And thus, the Japanese Sammosa, The tour of the real Delhi has just begun. However, even the most brilliant of writers and esteemed authors would fail in describing the exact charisma and fascination of the city. Such complexly woven is the feel of it. I am just a young scribe who is trying to portray to you an image that tells what exactly Delhi is, if you have have never been there or miss the hell out of that angelic city of yours. To be continued…

December 30, 2014
The Madras you don’t see

Imagine.

There’s a bitter war going on in North India. People belonging to different categories are fighting each other, there’s fist fighting, the local –made guns are drawn, abuses on everybody’s mouth. Visualize any Anurag Kashyap movie; that intense. Then suddenly, somebody in the far distance loudly shouts MADRAS!! And everybody, regardless of their caste, creed, religion drown out every single thought in their minds and replace it with just get one word:

IDLI/DOSA.

And after that single moment of silence, the fight resumes.

The thought behind is, that people from all over the country, regardless of their scathing diversity unanimously see Madras cuisine in one single light – Idli/Dosa. There’s nothing beyond and there’s nothing beneath. And I was one of those notion holders too. Until I was transferred here.

Guys! Let me just tell you. There’s a huge, eclectic taste world wrapped under the sheets of Madras. And only those who spend a teeny-tiny amount of time here can see through it. Today, I am gonna’ let you in, on this beautifully delicious world. Let’s po!!

The Kaapi:

People here are a little different from the rest of the country. And hey! I am not being rascist here. Almost the entire city is up and ready to go about their jobs at 6 in the morning(Even after taking baths daily). And to keep them fresh, the tea and coffee joints open up at 4 in the morning. The Kaapi is one treat on those shops. Kaapi, a fond name for the local coffee here. There’s no Bru and no Nescafe.There’s just Kumbakonam filter coffee.

And no, Kumbakonam wasn’t that monster in Ramayana. Kumbakonam is a place in Tamil Nadu where lots of Coffee is grown. And the powder from those beans is pristine. One has to have its taste in his/her lifetime. Also the Kaapi is not to be drunk ordinarily, it is drunk from a ‘Katori’ or a saucer if you may.

The Parotta:

Okay, Punjabis, hold on! This is not your morning Aloo ka desi ghee waala Parantha. There is no typing error in the heading. There is a thing called Par-o-tta. These are tiny lachcha paranthas made entirely from Maida and greased with oil. And I am guessing spices weren’t discovered till the time parotta was invented, because it doesn’t have any. Not one grain of salt or pepper or any other spice imaginable.

The Kuruma:

Now, when I started writing this one(and the previous one), I came to realize that south Indian people don’t get too tensed over their food. They are happy having some water and spices with their parottas. Because that is what Kuruma is. Kuruma is mixed-vegetable with gravy. Apparently lots of it. The Kuruma is low on spices and tastes a bit bland, but I am a Punjabi, and anything less than a Bhut-Jholokia is bland for me. Take some vegetables cook them a little and put lots of water over it. Voila! Kuruma ready. BTW, it is tasty as hell and I can’t stay one single day without having it once at least.

The Saapad:

Now, if you go to any low end restaurant and ask for idli-dosa-vada in the middle of the day, you’ll only come back hungry after hearing an ‘ILLA’. That because, in the lunchtime each and every low-end or budgeted eatery/restaurant prepares one and one thing only. The Saapad. You get it for a mere Rs. 40-Rs. 50 and return home with a stomach full upto the brim. First of all, for any new comer eating an entire Saapad plate alone is mission impossible. But by a slim chance he turns out to be as fat as me and can finish it alone, he won’t be able to even look at food for another 6 hours. Such plentiful is the Saapad. Saapad is nothing but lots of boiled Rice, served with millions of Gravy(s). You will have 4-5 saucers of different coloured waters surrounding your heap of rice. One would be Sambhar, another would be Rasam. Rest, even people who eat them don’t know what it is, but they all are tangy as anything.

The appalam:

Remember, those crispy Paapad like things you used to fry and eat in winter evenings, that is appalam here. And it is served along with Saapad to make your food go crisp.

The Podhi Dosa:

Now as you all must be wondering, this is not some new kind of dosa, but our own Plain Dosa. Now, here comes the twist. Plain Dosa filled with Podhi masala. Podhi masala is just borderline spicy. You know, you’ll want to have more just to decide if it is spicy or not. And then in the second bite too, you’ll be just as confused and will be rushing for the third bite. This cycle goes on and makes the Podhi Dosa feature on our hidden treasures list.

The ‘Dindigul’ Chicken Biriyani:

The respected ‘BAAP’ of every dish here. Throw a stone in Madras and it is sure to land in a biryani shop. Such is the sprawling number of Biryani centres in Tamil Nadu. Dindigul is a place in Tamil Nadu and the origin of this masterful recipe. The unique taste of the biryani comes from a special Biryani powder which contains Fennel Seeds, Cinnamon Stick, Cardamom Pods, Star Anise and Cloves. This Biryani is served with a Brinjal vegetable. Now I know, when anybody hears brinjal, they can just think of barely digesting the Baigan ka bhartha, but trust me on this, the gravy is sumptuous. Also given along is onion Raita. This adds a little wetness to the biryani which otherwise is smeared with oil. And here it is where the most hackneyed of clichés comes to life. The Madrasis eating food with their hands. But I am not from South India and I love eating it with bare hands. Eating it that traditional way leaves a flavour to be savoured on your hands. Lick it, feel it.

So now if you get a chance to go down south, don’t stick to the good old menu. Go out into the wild and try all of the above. Then you might have a glimpse of the real Chennai and not Madras.

December 30, 2014
My experiments with food (And truth too!)
India truly is one big piece of land. And on this big piece of land you encounter an eclectic mix of geographies and topologies. And on these array of different land designs, you come and meet very different people. People who practice different religions, wear very dissimilar clothes and practice varied traditions. And in all these differences lies one major difference, the different of cuisine. Just like we have over 700 gods and deities, I guess we must also have a similar number of different cuisines. But in all those differences they have one similarity. The trait of experimentation.

No person who calls himself a religious foodie can never withstand a zeal for experimenting with food. Whether it is Milk and coca cola or Raajma with aloo bhujia; the tempt of experimenting is too great to be countered off. Hence we traipse to various parts of the country to look out for some experiments gone successful.

The Chola Kulcha burger:

Down the alleys and labyrinthine roads of a little known town in Punjab called Naabha, you will see gazillion of stalls selling this odd delicacy. Most people have had a taste of Chola-Kulcha in their life at some point or the other. This treat is in exactitude, same as the former, but a different form and slight delicious top ups give it the oomph factor that makes it feature in our list here.
- Take two kulchas. Warm the boiled cholas and the kulchas.
- Add a little bit of paneer and boiled mashed potatoes to the chola mix.
- Now to the warm kulchas, add a dollop of butter and the samosa chutneys. The red one is mandatory, the chili sauce, add according to your taste. Keep the kulchas on the fry pan and add the chola mix in between the two kulchas. Voila! Your Chola Kulcha burger is ready to be savored.
The Bhujia soup:

Now, this treat had me baffled at first but left me craving for more later.

There are places not so famous and not so hip in our country. Guduvanchery in Kancheepuram District (Chennai) is one such place. It is a sleepy village but with a huge local market. And in that market somewhere deep down, you may get lucky and get a chance to savor this orgasmic delight.

The ingredients seem simple enough (Some namkeen + Some soup! Done!) But the trick lies not in the ingredients but the way those final ingredients are prepared. Neither the Bhujia is from Haldiram’s nor is the soup made from ready to eat packets. The Namkeens are homemade yet world class. For rookie foodies who try to differentiate between the two it will be in vain. But the oils from the namkeen and the spice mix in them scream homemade from top of their lungs. The namkeens are just not aloo bhujiia or khatta meetha. There’s a spectrum of namkeens of different sizes and different flavors available to choose from.

But when in Home, do as the homies do. At your home, you can definitely use the knorr ready to eat and the aloo bhujia lying in the cup board waiting for guests to arrive at you home.

The Samsiya:

Yes, the root of the words are the same but these are slightly different foods to be had. While the samosa is filled with aloo mix, the samsiya is filled with fried onions. And in front of the samsiya, samosas seem gigantic. So, there should be no doubt if you find tiny samosas being sold 4 for Rs. 10 outside the Chennai railway Station. There’s one more wild twist in the tale of samsiya. Along with samsiya, you will never see your traditional imli and chili chutneys. The samsiya is served along with Coconut chutney. Just like idli is, just like vada and dosa are. This gives a good-humored taste to the dish. Not spicy enough, not tangy enough but yes unique in its own sense.

The Chola Pani puri:

All of you might have eaten our favorite street food: The pani puri. But you are in for a surprise when you visit a chat stall anywhere south of Maharashtra. While visiting a chaat stall, forget that you have ever eaten pani-puri before. This will be a whole new dish you will taste. Sure, the puri is the same shape as in our north and everywhere but everything else is different. The filling in the puri is not mashed potatoes but hot boiled mattar. You know the green balls that you threw out of your rice as kids, that one. Also, the filling is not dry, there is thickened water along with the hot mattar. Next, the tangy paani which was as delicious as it was healthy. Want a tip? Forget that paani. Here the paani is devoid of any and every bit of zippy taste that you went to the chaat stalls for. The paani is hot (again) and very straight in taste. Just imagine yourself having a mild soup for the paani. And thus our beloved paani puri becomes, some hot dinner dish making you feel fuller instead of easing up your stomach.

The vodka Paani puri:

Are all the liquor fans up yet? *Sees left to right* Great! Now, this experiment is what you expect by its name. Instead of paani you get vodka shots filled gol gappas. Now no need for another appetizer huh? This is only offered at ‘Punjabi by nature’, a restaurant chain in the National capital and surrounding areas. The vodkas all come in different flavours, but I am sure you will not want to try out bubble gum flavored vodka with your puri.

So, from all around this great country of ours, we brought you some of the quirky, queer yet magnificently delectable experiments to tease you taste buds with. Try out all or some of these if you are in the neighbourhood, and get your tongue out of its routine. And do write some of your own experiments down in the comments section. Till our next journey around India, keep tasting.
December 30, 2014
Be Careful about your food condiments!

A condiment is a common generic term for any spice, sauce, or any other minor food preparation that is taken with the main course to impart a particular flavour, to enhance the original flavour, or to complement the dish. Although table items like salt, pepper, sugar, pickles, tomato ketchup, and the works are most people’s general idea of condiments, barbeque sauce, teriyaki sauce, soy sauce, and marmite, all of which are used during cooking as well, are also classified under the same. The word condiment is derived from the Latin words condimentum, meaning “spice, seasoning, sauce” and condere, meaning “preserve, pickle, season”.

1. Tomato ketchup

The first known recipe of tomato ketchup perhaps was the one published by Sandy Addison in the American cookbook, The Sugar House Book, way back in 1801. However, Jonas Yerks is widely believed by many to have cashed on the saleability of the condiment and made a product originally sold by American farmers in small niche sales, a national phenomenon. Heinz Tomato Ketchup was the first multinational company to sell tomato ketchup on a mass scale, and since their establishment in 1876, have remained one of the bestselling brands of ketchup.

Chemically speaking, tomato ketchup is a mixture of tomato, onion, garlic, sugar, salt, garam masala, and preservatives like sodium benzoate and acetic acid. While the best way to cook tomato sauce is the original, organic way by making it from fresh tomatoes at home, bottled tomato ketchup is also a safe option. Since canned ketchup hardly contains any fat, it can be consumed by obese and overweight people without any grave health issues cropping up.

2. Chutney

Originating in India and other neighbouring countries of South Asia, chutneys are a blended, liquid mixture of spices, herbs, vegetables, and/or fruit. Highly variable and versatile in nature, chutney can be made by any palatable combination of its components. Generally hot because of their high spice content, some chutneys can also be sweet in taste. Traditionally made in village households by grinding raw materials with a mortar and a pestle, and then, as in most cases, cooking the paste in vegetable oil, chutneys nowadays are being produced in tons of cans and leak proof packages, courtesy electric blenders and huge food processors.

The natural acidic content of most components, as well as the presence of sugar and salt in this condiment serve as natural preservatives. Vinegar can be added as well, both to enhance the taste and the shelf-life of the chutney. With the exception of coconut chutney which has an oil content of around forty percent, people can take chutney in liberal amounts owing to its good nutritive and fibre content. Carrot chutney, curry leaves chutney, and dhania-pudina (coriander-mint) chutney are some of the most popular ones consumed in the country, as well some of the healthiest.

3. Pickle

Also known as achaar, pickles form an inseparable part of the cuisine of the Indian subcontinent and other countries of South Asia. Pickles are generally made from handpicked vegetables and fruits, which are then chopped into small pieces and preserved in an immersion of edible vegetable oils like sesame oil, sunflower oil, or any other, along with plenty of salt, and a mixture of different Indian spices, including asafoetida, red chilli powder, turmeric, and fenugreek. In many regions, particularly coastal areas, meat and fish are also made into pickle and produced on a large scale. This particular mixture is then slowly cooked on a low flame or by the natural heat of the sun, of which the latter is usually the preferred, but longer process.

Pickles are full of natural preservatives and hence discourage the growth of microbes that would otherwise allow this condiment to decompose. People who have been recommended low salt diets or who suffer from high blood pressure problems should not consume pickles, due to their high sodium content. Sometimes, a particular component of pickles can trigger allergic reactions in people. Overweight and obese people can consume pickles as well, as long as they are cooked in vinegar, sodium benzoate, or any other non-oily preserving medium. However, they must be consumed fresh due to their extremely low shelf life.

4. Jam

Available in many flavours and colours, jam typically is a semi-solid suspension of both the juice and flesh of a particular single or a mix of vegetables and fruits, boiled in a sugar solution. Usually called by the popular term fruit preserve in most parts of Europe and America, you can find canned bottles of jam in nearly every grocery store today, with types ranging from apple, squash, strawberry, berries, and mixed fruit. Marmalade is a much loved jam variant and popular breakfast condiment, and it is made from the peel and fruit extracts of citrus fruits such as oranges cooked in a sugar syrup. In India, an ethnic jam type is a much favoured food accompaniment, and consists of entire pieces of fruit cooked in sugar and water and then cooled hereafter.

Jams offer little other than concentrated energy in the form of sugar. It is a great source of energy for growing children who usually lead active lifestyles and have vigorous, playing sessions on a daily basis. One tablespoon of jam yields minute amounts of dietary fibre in the form of pectin, which is a by-product of the boiling process, and a negligible amount of vitamins. The heat treatment involved in the boiling process incidentally, also greatly reduces the Vitamin C content in jams.

5. Jelly

Generally eaten as dessert, jelly is a clear, translucent preparation made by boiling and setting a mix of fruit pieces and juice extracts (occasionally vegetables), gelatine, and sugar solution. While the process of producing and most of the core ingredients used for jelly are almost identical to that of jam, jellies are available both in perishable and long lasting forms. Home cooked jellies which are served as a sweet dish are meant for immediate consumption, while candied jellies such as gummy bears possess a much greater shelf life.

Since jellies contain an extremely high amount of sugar, and very little proteins and vitamins, much like jam, they should be avoided by overweight, obese, and diabetic people.

December 30, 2014
Go Nuts about Nuts! (Part 2)

With high nutritive value and a deliciously sweet taste, dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Nuts are edible fruits as well, anatomically different from the rest because of their soft internal kernels enclosed within a hard shell. Both dried fruits and nuts possess high shelf life, and have been in use throughout centuries in every part of the world. Today, they form an integral part of our culture and cuisine, and have an irreplaceable importance in our daily lives. In the second segment of this listicle, there is more to learn about our favourite ones.

6. Walnuts

Walnuts are derived from the Persian and English walnut trees (Juglans regia) and its soft edible kernel resembles the human brain. In etymological terms, the word is derived from the Germanic wal and the Old English wealhhnutu, meaning “foreign nut”. The shells are thin with a faint sheen and crack neatly into half, revealing the twisted, curly shaped nut. Versatile in the kitchen, walnuts can be candied and pickled in addition to being eaten raw or in their roasted form. Walnuts also form an integral part of many dishes, particularly desserts like chocolate brownies and even breakfast mueslis. You can also find them in many a salad, as their slightly bitter taste balances out the overall sweetness of the rest of the dish. Walnuts are very rich in protein and also contain a small amount of Vitamin B. They are rich in antioxidants and are curative for many minor diseases such as eczema. In fact, the oil obtained from the kernel has been found of great help in skin diseases. The green unripe walnut is useful for expelling worms from the stomach. They are also good for treating constipation because of their proven laxative qualities. Walnuts also possess many other non-culinary qualities, some of them being in the areas of cleaning agents, inks and dyes, and even anti-cancer drugs. Although walnuts are highly rich in protein and are very good for the brain, they yield nearly seven hundred calories and seventy grams of fat in just a hundred grams.

7. Pistachios

Pistachios belong to the cashew family and are obtained from small pistachio trees (Pistacia vera) which originated from the countries of Central Asia and the eastern part of the Mediterranean coast. The word pistachio comes from the medieval Italian pistacchio, which has been derived from the classical Latin pistacium, which in turn has its origin in the ancient Greek pistákion and the Persian pistákē. The kernel of the pistachio nut is consumed, and the non-edible beige coloured shells also find many uses in non-culinary areas, such as fuel and composting purposes. Pistachios formed a common part of the diet of ancient human civilizations, with notable mentions in ancient texts dating back to centuries before the advent of the Christ. Slightly sweet in taste, pistachios are eaten raw, roasted, salted, and also as a part of desserts such as the Indian kulfi, cold salads, Italian biscottis, Turkish delights, and ice cream. Pistas, as they are commonly called in India, are very high in calories and thus should be avoided by obese and overweight people with diligence. According to dietary charts, a hundred grams of pistas yield more than six hundred calories.

8. Fenugreek

Fenugreek seeds are obtained from the small herbaceous fenugreek plant (Trigonella foenum-graecum), and are usually called methi by most people in the Indian subcontinent. Originating from Egypt and other countries of Western Asia, fenugreek and its various parts are used as herbs, spices, and vegetables. The word has its origins in the Latin faenugraecum, literally meaning “Greek hay” and dates back to the ancient Roman era where the dried fenugreek plant was used as fodder. Hard lentils by biological classification, fenugreek seeds are a dark fawn in colour and possess an astringent aroma. Containing around five percent of bitter fixed oil, the seeds are usually broken to down to obtain the same. The oil is bitter in taste, smells like celery, and is used in small quantities in seasoning Indian dishes like sambhar and kadhi. Rajasthani people even make curry out of fenugreek. Fenugreek oil greatly improves the flavour and quality of pickles, and is mostly used in cooking with sour substances so as to balance out the taste. It is particularly beneficial to non-insulin dependent diabetics as it helps them to regulate their blood glucose levels by their significant hypoglycaemia-inducing properties. It is also used in buttermilk to treat dysentery.

9. Mustard

Mustard seeds are derived from the mustard plant (Brassica juncea) and are generally advised to be consumed in moderate amounts. They are small in size, stretching no more than two millimetres in diameter, and are usually reddish-black in colour. Mentioned in many ancient religious texts, mustard holds an important historicity in Hinduism, Judaism, Christianity, and Buddhism. Generally called by their Urdu term sarson in most parts of northern India, mustard has its etymological origins in the Old French mostarde and the Latin mustum which means “new wine”. The leaves are consumed as vegetable, the skinned seeds are used for making pickles, and its oil is used as a cooking medium. The pungent taste and tear-producing properties of mustard seeds are due to nitrogen and sulphur containing compounds called isothiocyanates. Mustard seeds are used in treating rheumatism, arthritis, acidity, kidney and bladder ailments, bronchial inflammation, and are also recommended particularly for pregnant women. Nursing mothers are advised to take mustards due to its detoxifying properties. Mustard greens are rich in Vitamins A, B, and C, and contain fibre in bulk, which produces a mildly laxative effect.

10. Coconut

Dried coconut is obtained from the coconut palm tree (Cocos nucifera) and is ideally found in coastal and tropical areas where the hot temperature and slightly arid soil contribute to its growth. The coconut has even been mentioned in old fiction, such as in “The One Thousand and One Nights” story by Sindbad the Sailor. Derived from the Spanish word coco which literally means “grinning face” and refers to the three-holed humanoid appearance of the fruit, coconuts have important uses all over the world. Primarily used in the southern states of India for its oil, coconut is a vital part of the local cuisine, and an inseparable ingredient of many delicacies. It is also used in the north as a part of many sweetmeats, with coconut milk a favourite summer beverage throughout the country, and fermented coconut being used to make toddy, an alcoholic beverage native to South Asia. Rich in Vitamins A, B, and C, this tropical wonder food is also a rich source of potassium, sodium, calcium, magnesium, iron, phosphorus, and sulphur. While the carbohydrate and protein content is moderate, the fat content is quite high, with a hundred grams of oil yielding nearly seven hundred calories.

December 30, 2014
Know Your Christian Festivals!

With the year drawing to a close, Christmas has already come and gone. But apart from the 25^th of December, how many other important days of the Christian calendar do we really know of? Here is a small list of some of the major Christian festivals celebrated all over the world:

1. Epiphany (also known as Twelfth Night)

The 6^th of January every year all over the world, with the exception of 18^th January in Russia and 1^st February in Ethiopia, is celebrated as Epiphany. The word itself is derived from the Greek word epiphaneia which literally means manifestation. This day celebrates three events that are all thought to have happened on this very same day, namely, the first appearance of Jesus Christ as a newborn to the Magi, the three wise men; the baptism of Jesus, when God acknowledged his son; and the first public miracle by the Christ, when he turned water to wine in Galilee.

2. Ash Wednesday

The first day of Lent, Ash Wednesday is a day of repentance for Christians, when they make amends for the year’s sins before the culminating period of fast in the Lent. It occurs forty-six days before Easter and can fall as early as the 4^th of February or as late as the 10^th of March. Anglican and Roman Catholic churches hold ceremonies at which the foreheads of churchgoers are marked with crosses using ash. Many other Christians, such as Lutherans, Presbyterians, and Methodists also hold this day in great reverence and celebrate it with equal fervour.

3. Shrove Tuesday (also called Mardi Gras)

The day before the start of Lent is known as Shrove Tuesday or “Fat Tuesday”, when Christians traditionally eat up any leftover animal products (often in the form of pancakes) as these cannot be eaten during Lent. Generally held in the month of February, the exact date of Mardi Gras varies according to the Easter schedule. The phrase is derived from the word shrive which means “confess”. It is widely considered by many Christians as a special time of introspection, during which they consider what sins they need to repent, and what areas of life and spiritual growth need amendments and God’s help.

4. Lent

The forty four days before Good Friday, including Sundays, Lent is a period of fasting when Christians identify with the suffering of Jesus Christ. Lasting for a period of approximately six weeks, the traditional purpose of Lent is the preparation of the believer through prayer, penance, repentance, almsgiving, atonement, and self-denial. This festival is celebrated in commemoration of the same amount of time taken by the Christ to fast in the desert all the while resisting the temptation of evil from Satan, as mentioned in the Gospels of Matthew, Luke, and Mark, three of Christ’s favourite disciples.

5. Palm Sunday

The Sunday before Easter Sunday and the first day of Holy Week (the period of one week before Easter), Palm Sunday commemorates the arrival of Jesus Christ in Jerusalem, where the crowd threw palm leaves in front of his donkey and cheered his triumphal entry. This important event has been mentioned with much emphasis in all the Gospels of the Bible. Later that week, many in the devoted crowd of worshippers were calling for the execution of the Christ.

6. Maundy (also known as Holy Thursday)

The Thursday before Easter Sunday, Maundy Thursday commemorates the Last Supper, which established the ceremony of the Holy Communion, when bread and wine came to be respectively identified with the body and blood of the Christ. It was also the day when Jesus washed the feet of his disciples. At a Roman Catholic church services on Maundy Thursday, the priest ceremonially washes the feet of twelve people during mass. Maundy is the fifth day of the Holy Week, and is usually falls between the 19^th of March and the 22^nd of April.

7. Good Friday

The Friday before Easter Sunday, Good Friday is spent in remembrance of the day when Jesus Christ was crucified by the Romans. The “good” in Good Friday is its form in Early Modern English and means “holy”. The symbol of the cross is an important part of church services on this day, and churchgoers read the psalms and the gospels to remember the Christ’s painful experience. Good Friday sometimes coincides with the Jewish festival of Passover, and is a time of solemn prayer and charity for Christians.

8. Easter Sunday

The Sunday that follows the first full moon after the 21^st of March (which is also the spring equinox), Easter always falls between 22^nd of March and 25^th of April in the Western calendar. Easter is up to two weeks later in Orthodox Churches. Easter Sunday is the most important day in the Christian calendar, as it celebrates the resurrection of Jesus Christ from the dead. Sunday is a joy of Christians. Easter is a joyful time, with family gatherings and festive meals, along with the distribution and consumption of Easter egg candies and other gifts.

9. Pentecost (also known as Whitsunday)

Fifty days after Easter Sunday, Pentecost celebrates the day the Holy Spirit entered the Apostles, enabling them to speak many new languages and spread the word of God. This event is considered by most Christians to mark the birth of the Church. Massive church processions, festive meals, and the holy ceremonies of Confirmation, Ordination, and Communion mark this festival. In some countries, folk customs such as dancing, woodland rites, and ethnic clothing ceremonies are also observed.

10. Christmas

The celebration of the birth of Jesus, Christmas falls on the 25^th of December every year, with the exception of the 6^th of January in Russia and the 17^th of January in Ethiopia. It is arguably the biggest Christian festival of the year, as most of us know. The word itself is derived from the Old English Crīstesmæsse, literally meaning “Christ’s mass” and is also referred to as the Yule and Nativity. Christmas trees and stars are symbolic of this occasion, and carols are sung in churches decorated with holly and mistletoe. The jolly old figure of Santa Claus is associated with the Yuletide traditions of wish-making and gift-giving. It is a season to be merry, indeed, with all its feasts and warmth.

December 30, 2014
Snack-Time: Part 3

The third and the final article in the series ‘Snack-Time’, primarily focuses of two popular snacks from Europe. We all have an idea how passionate the Europeans are about their cuisine. Be it the most extravagant dinner party or the simplest dish prepared at home, they relish every grain of food. The Europeans are not just very particular about what is on their plate, they also make sure they have suitable complements for each dish, be it an age-old wine or just plain orange juice.

European snacks are popular throughout the world and are now sold by many leading outlets internationally. Be it sweet treats or savory dishes, Europeans are very particular about the technique of cooking as they believe it lends them authenticity. With a fair amount of cultures interacting and existing harmoniously on a relatively smaller piece of land, the intermingling of cultures is well reflected in the cuisine and food habits. European cuisine is alternatively also called Western cuisine and a characteristic feature of this food culture is that they emphasize greatly on accompaniments, seasonings and sauces and condiments. The cooking in Western countries is diverse from Asian cooking and also in the method of serving. For instance, the size of the meat served for a meal is considerably larger in Western cuisine than in the Asian meals. Following are a few famous appetizers from this continents of beauty and culture.

Pretzel

A pretzel is a baked bread in a shape of a unique knot. Though salt is the most common seasoning for pretzels, other flavouring agents include chocolate, sugar, seeds, glazes and much more. The traditional shape of a pretzel is a symmetrical loop that is distinctive. The ends of a traditional pretzel is made from a long strip of dough which has its’ ends intertwined and then twisted back into itself in a particular way that is called the pretzel loop. Though they now come in various shapes and sizes, the standard shape stays the same. The origin of pretzels has been recorded differently in various accounts. It has been written by Bryan Bunch and Alexander Hellemans in the book ‘The History of Science and Technology’, which dates back to 610 AD that an Italian Monk invented pretzels to reward the children who learned their prayers. The strips of dough were folded to resemble arms crossing the chest and were then baked. These were called ‘pretiola’ which means ‘little rewards’.

It is claimed by some accounts that pretzels have a Christian back-ground and the credit of a pretzels’ invention goes to the German monks. A 12th century illustration, Hortus deliciarum from Alsace depicts a pretzel at a banquet organized by Queen Esther and King Ahasuerus. Some other records also claim that the pretzel may be invested in southern France. When bakers were held hostage by local dignatories in Germany, they apparently came up with the concept of pretzels out of desperation. It is known as ‘Brezel’ in German and the name may have been derived from the Latin root ‘bracellus’ meaning ‘bracelet’ or ‘bracchiola’ which means ‘little arms’.
The pretzel holds a significance that is greater that satiating ones’ hunger. It has been used as an emblem for the bakers in south Germany since the 12th century. It also holds a religious significance as pretzels are made of only flour and water and thus it can be consumed during Lent when the Christians are asked not to eat eggs or dairy products.

One can now find a variety of pretzels, sweet and savory in a variety of flavors and sizes. Toppings like sesame seeds, poppy seeds, melted cheese, bacon, pumpkin or caraway seeds or even nuts like chopped almonds, pistachios and walnuts can be used to make a pretzel look inviting.

Pizza

What the world knows now as a Pizza and consumes it as a full course meal was originally a small-sized portion of food. A traditional pizza is an oven baked flat bread with toppings of tomato sauce and cheese. Some additional complements are a variety of vegetables, meats and condiments that go well with the bread. The name ‘pizza’ first appeared in a Latin text from Gaeta which dates back to 997 AD. Gaeta is a town in southern Italy and the text stated that ”a tenant is to give the bishop of Gaeta duodecim pizze (“twelve pizzas”) every Christmas Day, and another twelve every Easter Sunday”.

The modern pizza is said to be invented in the city of Naples in Italy and its’ popularity has now reached out to the world. It is said that ancient Greeks used to coat their breads with a combination of oils, spices and cheese. On the other hand, Romans developed the concept of a ‘placenta cake’ topped with honey and cheese and flavoured it with bay leaves. But the modern Neapolitan pizza was invented only in the late 18th or early 19th century. Before that time,a flat bread was generally topped with a variety of flavourful seasonings for instance, garlic, salt, cheese and basil. It is still not clear as to when tomatoes were first added.

A famous story claims that the Pizza Margherita as we know it today was invented in 1889. When Queen Margherita was to visit the Royal Palace of Capodimonte, the Neapolitan pizza maker, Raffaele Esposito was commissioned to create a pizza in her honor. Out of the three different pizzas which he had prepared, the Queen preferred a pie that had the colors of the flag of Italy viz. red from the tomato, green from basil leaves, and white mozzarella cheese. Apparently, this pizza was then named after the Queen as we all know now know it to be, “Pizza Margherita”. Various other variations were then brought into the existing recipe and now there are innumerable varieties and versions of a pizza that are prepared in homes world wide and are even sold by leading food chains.

These are some of the brilliant food options that the world provides us with. There are many more and reading about food history gives us a new dimension about it. Next time you bite into your favourite pizza, the delectable Shawarma or sit with a big bowl of popcorn while watching a movie, you’ll definitely eat with a newer awareness.

December 30, 2014
Roll it up the Kolkata way !!!

I am not asking you to practice some yoga trick , my only motive is to make your tongue roll over your lips when i will share the very classic street food dish “THE ROLLS”. I am a roll admirer….I can any time binge on these crispy ,spicy, tangy, full on masala marke dish. Rolls are very commonly eaten in every part of the world. People survive on alien lands just because to there rescue rolls are on duty 24×7. You get them in all forms , veg , non veg , spicy , mid spicy , non spicy , tangy , saucy , juice , crispy , fried, shallow fried. Just keep on counting you wont be able to recollect its variations at one go. This is winter season and we all eat (Statistically proven ) more than any other seasons. We feel hungry after every hour as in winters we tend to grab more of food to generate heat in our body , even we digest rapidly. Every street in the cities with offices ,school and college campuses are filled with roll stalls and its busy at any time of the day. Kolkata my city is the city for roll stalls. Trust me , the variety and taste we get to eat here is way much than any part of the world. We keep it quiet unhealthy , very oily , very bulky …but still we commit suicide eating this tasty lethal food. Be it Arselan in park circus , Hot kati roll in Park street or veg roll in Golpark we all just crave for these tasty dynamites of awesomeness and we forget everything about our health (I guess we don’t care about that in this city ). Lets try out these awesome variation of rolls in our own kitchen and feast all our loved one’s to recreate the magic of streets any time at home itself.

Chicken Roll :

Ingredients :

For chicken filling : 400 g small chicken pieces ,1 tablespoon lemon juice , 1 teaspoon red chilly powder, 1 tablespoon ginger garlic paste, salt to taste, 1 teaspoon vinegar,1 teaspoon green chilly chopped, 1 tablespoon dark soya sauce, 1 tablespoon mustard sauce, 2 cups sliced onions, 2 cups sliced capsicum, 1 teaspoon , cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, oil for cooking.

For the roll Chapati : 2 cups of refined flour, Oil for moistening the roll dough and shallow frying the chapati roll, 1/2 teaspoon sodium bicarbonate , 1 teaspoon of baking powder, Luke warm water for dough.

Servings : 4 to 5 rolls.

Method : Mix lemon juice ginger garlic paste , red chilly powder, vinegar, salt with chicken pieces and keep it for 1 hour in that marination. Once its marinated, Heat the oil in a pan ,add green chillies and half cup sliced onions and capsicum (Keep the rest for garnishing). Cook it for 5 to 8 minutes until its cooked completely . Now add all the sauces, tomato ketchup , soya sauce, Mustard sauce, cumin powder, coriander powder, turmeric powder . Cook it for 2 to 3 minutes until the sauces dry up to make a thick filling. Now keep it aside to get cool in room temperature. MIx baking powder, and sodium bicarbonate and 1 teaspoon cooking oil & salt with the refined flour and with gradual addition of Luke warm water make a tight but smooth dough. Keep it aside for 30 minutes. Once the dough is absorbs the moisture well in 30 minutes make round shape chapati’s out of it with the help of a rolling pin. Once all the chapatis are ready just shallow fry it on a hot pan. Once the chapatis are golden and crispy take it out from pan fill it generously but in even proportion with chicken fillings, garnish on top with onions slices , little tomato ketchup , mustard sauce and capsicum and roll it and seal the ends with butter paper or simple stick the ends with toothpick You are ready to taste the cult Kolkata.

Paneer tikka roll :Dough making process is the same. The only difference is the filling rest the process is no different than chicken roll.

Ingredients : For Paneer filling:

Paneer tikka marination : 400 g OF Paneer/ cottage cheese cubes, 1 cup yoghurt, 1 tablespoon roasted besan , 1 tablespoon corn starch, 1 teaspoon lemon juice, 1 cup diced onions, 1 cup diced capsicums, 1 cup diced tomato de-seeded, 1 teaspoon red chilly powder, 1 teaspoon turmeric powder, 1 tablespoon ginger garlic paste,salt to taste, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon chaat masala powder. Skewers / toothpicks for tikka assembling before grill.

For filling of roll : 1 tablespoon tomato ketchup, 1 tablespoon green chilly sauce, 1 cup sliced onions seasoned with chaat masala , 1 teaspoon black salt for garnishing.

Roll chapati is similar to chicken roll.

Servings : 4 to 5 rolls

Method : Firstly marinate the paneer cubes with 1 cup yoghurt, 1 tablespoon roasted besan , 1 tablespoon corn starch, 1 teaspoon lemon juice, 1 teaspoon red chilly powder, 1 teaspoon turmeric powder, 1 tablespoon ginger garlic paste,salt to taste, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon chaat masala powder adding 1 cup diced onions, 1 cup diced capsicums, 1 cup diced tomato de-seeded also to the marinate mixture and keep it aside for 30 minutes in refrigerator. Once done assemble it with onions, capsicum and tomato into the skewers and grill it for 15 to 20 minutes changing sides into a griller at around 180 degree celcius. You will get hot steamy paneer tikkas . Once the chapatis are prepared just assemble this paneer tikka evenly on it with tomato ketchup , chilly sauce , black salt and chaat masala seasoned onion slices and roll it and eat it immediately before someone else snatches it from you.

Bean finger Roll :

Roll making process is as usual similar lets note down its interesting filling recipe.

Ingredients :

For bean fingers : 2 cups of kidney bean soaked overnight, boiled and mashed, 1 cup of chopped onions, 1 teaspoon of green chilly powder, 1 cup bread crumbs , 1 cup mashed and boiled potato, 1 egg beaten , 1 tablespoon corn starch, chaat masala powder, 1 teaspoon lemon juice, 1 tablespoon chopped coriander, 1 teaspoon red chilly powder, salt to taste, oil for deep frying the patty.

For filling the roll : 1 tablespoon tomato ketchup, 1 tablespoon green chilly sauce, 1 cup sliced onions seasoned with chaat masala , 1 teaspoon black salt for garnishing.

Servings : 4

Method : Mix all the ingredients (Except egg and bread crumbs) and make patties of finger shapes but little thick and long. then each patty is dipped in egg and coated generously with bread crumbs. deep fry the patties. assemble it in the chapati with tomato ketchup, chilly sauce and onions and black salt as garnish roll it up and enjoy the tasty treat.

December 30, 2014
Happy Meals !!!

Happy meal is believed to make you feel good and tummy full. It goes without any doubt that we consider happy meal to be rich in calorie content , very oily , full of fried stuff. But the reality is that I am not going to discuss combine happy meal with full of calorie and fried stuff instead i will make it healthier and as tasty as French fries. Yes this is not some magical recipe its just getting correct ingredients with correct flavours and proportions. Lets consider this to be a truth and possible to achieve . Happy is a very general term where we really get attached to things which makes us happy. Similar is the situation with food. We often neglect substituting healthy options with calorie containing ingredients. Its best to eat healthy substitutes with same flavours but less in cholesterol or calorie. Lets discuss few magic recipes which are tasty and healthy .

Cajun seasoned Red Bean and Rice Salad :

Its a very popular Jamaican recipe which is kind of staple food for Jamaican people . You will get to eat a lot of these if you happen to visit Jamaica. If not try this at your own home and get the feel of this international recipe.

Ingredients :

For Cajun mix : 1 tablespoon of garlic powder(available in markets), i tablespoon of onion powder, 2 teaspoon of black and white pepper powder, 1 tablespoon of dried thyme, 1/2 teaspoon dried oregano, 1 & 1/2 teaspoons chilly powder. Mix it all to get Cajun mix.

For Salad : 3/4 cup long grain rice , salt to taste, 1 tablespoon thyme sprigs , 200 gm red kidney beans soaked, boiled and drained. Do not throw this kidney bean boiled stalk it has a nice colour and full of protein .1 cup chopped red capsicum or bell pepper, 1 cup sliced spring onions , 1 tablespoon olive oil (Another healthy substitute for cooking stuff), 3 tablespoon white wine vinegar, 2 tablespoon Cajun seasoning mix , Pepper to taste.

Servings : 4

Method : Bring 1 cup of Luke warm water along with the kidney bean stock which was drained out of boiled kidney beans to boil in a pan .Stir in rice , 1/2 teaspoon of salt , and sprig of thyme, return to boil .Reduce the heat, cover and cook until liquid is absorbed and rice is tender to be eaten. This process takes about 15 to 20 minutes .Avoid overcooking the rice as it will spoil the texture of the salad. Transfer cooked rice to a larger bowl , remove the thyme sprigs and keep it aside for few minutes to cool.Mix in boiled beans , red capsicum and spring onions into rice . Add olive oil, white wine vinegar, Cajun seasoning and rest of the chopped thyme. Mix it gently but thoroughly. Season it with salt and pepper . Garnish it with thyme and spring onions. Serve with love.

Pasta Salad:

Ingredients : 2 cups of boiled Penne pasta, 1/2 cup of flat noodles, 4 to 5 iceberg lettuce, 1 cup boiled corn kernels, 1 Cup sliced onions, 1/2 cup grated cabbage, 1/2 cup boiled and diced carrots, 1/2 cup boiled and diced potatoes, 1/2 cup shredded cucumber, 1 tablespoon black olives sliced, 1 cup thinly cut capsicum slices, 1 cup boiled chickpeas, 1 cup sprouts, 1 tablespoon mayonnaise, 1 tablespoon mustard sauce, 1 tablespoon tomato chilly sauce, salt and pepper to taste.

Servings : 6

Method : Take a salad bowl and roughly chop iceberg lettuce with hands, mix all the ingredients well in that bowl and season it with salt and pepper. Serve it with hot garlic breads .It simply pleasures your appetite and you come out more hungry after eating it as its the perfect appetiser for a hungry stomach.

Thai Noodle Salad :

Ingredients : 200 g rice noodles, 1 cup shredded cabbage washed and drained, 1/2 medium thinly sliced red and yellow colour bell peppers , I medium carrot thinly cut , 1 cup sliced spring onions, 1/2 cup roasted and coarsely ground peanuts, 1 tablespoon finely chopped green chilly, 1/4 cup vegetable stock , 2 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 tablespoon lemon juice, 1 tablespoon dark soya sauce, 1/2 teaspoon pepper, Salt to taste. For dressing 2 tablespoon sesame oil, 1 tablespoon finely chopped garlic .To garnish Finely chopped , fresh red chillies and celery leaves.

Servings : 6

Method : Boil the noodles in water and once breakable drain it out from hot water and wash it in ice cold water . This will prevent further cooking of noodles. Mix well all the ingredients and vegetables with in a large bowl and chill until ready to serve.

While serving it heat a pan and add sesame oil ,chopped garlic , green chilly and fry for fee seconds. Stir in the stock and the rest of the ingredients , remove from the heat and set aside to cool.Sprinkle peanuts and drizzle the dressing over the chilled salad. Garnish with coriander, chillies and celery leaves.

Potato and Egg Salad :

Simple to make quick to present and easily finished on a platter …..great way to begin a party.

Ingredients : 1 cup mayonnaise, 1/4 cup finely chopped spring onion, 6 boiled eggs roughly cut into cubes, 2 cloves garlic crushed, 2 tablespoon finely chopped parsley, 1 tablespoon wine vinegar, salt to taste, pepper powder to taste, 1 tablespoon mustard paste, 500 g potatoes boiled and cut into cubes, 2 to 3 lettuce leaves cut into fine shreds. To garnish chopped parsley.

Servings : 6

Method : In a small bowl , mix together mayonnaise, eggs, springs onion, garlic, parsley, wine vinegar, salt, pepper and mustard. Toss the potatoes with this dressing .Chill. Before serving , toss lettuce leaves with salt and pepper and spread them on a serving platter. Pile chilled egg and potato salad on top and garnish with parsley. Serve immediately.

With these chilled salads you may serve Hot soups, Garlic breads, French toasts, baked beans and toasts, butter toasts, tacos, chips, Lemonades, fruit juices. These variation of serving combinations will heat up your appetite and make you Happy to have Happy meal. Colourful dishes not only attract young ones but also older generations. It makes you hungry and you just eat the right quantity of happiness. You may have this in breakfast , lunch or dinner purpose is always the same to make you happy and content.

December 30, 2014
Is There more to Hinduism?

We are all very too familiar with our pantheon of gods and each day, we find youngsters rejecting the idea of religion especially when it comes to Hinduism since they find it absolutely impossible the existence of so many gods in such weird forms. ‘Weird forms’ is what we label these bodily eccentricities seen in our myths and legends. But, take a moment and just try to think outside the box.
Firstly to all my non-hindu readers out there, I would like to inform you all that Brahma is called the creator and is shown to have four heads placed perpendicularly to one another along with four faces and four arms. He is supposed to have CREATED our world.

Saraswati, the goddess of wisdom and knowledge is said to have originated from his tongue. Vishnu, he is the one who preserves what has been created and he is said to rest on top of a many headed serpent called the Shesha naga in the milky ocean ‘Palazhi’. He has many arms like Brahma and Saraswati. Shiva is the destroyer; he destroys everything thus completing the circle. And the rest of the gods are all subordinate to these superior three. Here itself, we can see that the circle of creation-preservation-destruction is not a silly idea and it carries the underlying meaning of recycling energy and matter. Yes, this is something that we can guess about as it sounds like a random coincidence. But the interesting facts are yet to come.

The city of Dwaraka, the kingdom of Krishna (another avatar of Vishnu), lies submerged in the waters and also the city of Ayodhya, kingdom of Rama, also exists. Since there is some kind of evidence like this, it is not right to completely do away with the fact that they might have existed. They could have been celebrated kings and stories might have been written in such a manner that it elevated them into the position of gods. These kings might have possessed some frightfully advanced weapons and those were being called ‘Vimanas’ and ‘Astras’. Believe it or not, the scriptures have detailed explanations of the description of these objects!

In the Sanskrit Samarangana Sutradhara, it is recorded ”Strong and durable must the body of the Vimana be made, like a great flying bird of light material. Inside one must put the mercury engine with its iron heating apparatus underneath. By means of the power latent in the mercury which sets the driving whirlwind in motion, a man sitting inside may travel a great distance in the sky. The movements of the Vimana are such that it can vertically ascend, vertically descend, move slanting forwards and backwards. With the help of the machines human beings can fly in the air and heavenly beings can come down to earth”. The instructions are very precise; loads of sanskrit texts on these topics are lying untranslated. Both the epics, Ramayana and Mahabharata carry various evidences in them which describes the weapons in the most fascinating manner. Indra, the king of gods, has a powerful astra which when aimed at anyone, consumes the victim with its beam of light. Doesn’t this frighteningly remind you of lasers?

Moreover, the Ramayana has a detailed description of a trip to the moon itself in the Vimana! It is unbelievable. Thousands of years ago, they had already discovered how to go to the moon and it goes on to furthur describe a fight there. These descriptions are plush with scientific words and based on the idea of anti-gravity. They also claim to fight the pull of gravity with the help of mind’s power. That’s a bit of spiritual mix there. Also, there were four types of vimanas followed with detailed descriptions; basically Vimanas are cylindrical (sometimes circular) with a dome and porthole; it is said to emit a melodious humming noise while travelling at the speed of wind. Apart from Vimanas, Valmiki is seen to be teaching Rama two kinds of use of electricity (shushka and aardra) which when literally interpreted says – Continuous motion between poles will create electricity that can be transmitted through a metallic wire and it should have a mechanism to stop and start for smooth functioning.

Did you know that not just in our epics, but the Babylonians also have mentions of the flying machines?

Truly remarkable, isn’t it? The historians have it recorded that when Alexander had tried to invade India, his army was driven away by the sheer sight of ‘fiery, flying shields’. There is no more evidence about this spotting and we are left to guess it out. Many years later, they say that the Nazis got the idea of pulse-jet engines for their buzz bombs from our scriptures since information regarding various propulsion sources such as pulse-jets and combustion engines. Our scriptures seem to informed about so many scientific facts which means people of those times were far more brilliant that we ever presumed!

Many years later, King Ashoka had put together the scientific information from all the Vedic scriptures and compiled a series of books. Since he was against violence, those books were fiercely guarded from other blood thirsty kings. One of the books dealt with gravity and it was called ‘The secrets of Gravitation’. It also talks about interstellar space travel with the help of the power of ego in man’s physiological makeup called laghima which is “a centrifugal force which can counteract the gravitational pull” and this “laghima” enables a person to levitate.

The best part is yet to come. The portrayal of the war in Mahabharata is so realistic that it literally sounds like a nuclear war. It is said that ”The hair and nails fell out; pottery broke without apparent cause, and the birds turned white – after a few hours all foodstuffs were infected – to escape from this fire, the soldiers threw themselves in streams to wash themselves and their equipment”. This sort of thing is exactly the aftermath of a nuclear war. Water is the only thing which can save us. To top this all, the skeletons excavated from Mohenjodaro have been found to be highly radioactive! The Indus valley civilization (Mohenjodaro and Harappa) were the first ones in the world. If you look closely, you can imagine that the end of our epics were brought upon by a nuclear war between extremely powerful kings with some strikingly advanced artillery.

So what if the Hindu gods actually were great kings of the bygone era? Their power was so great that people made them gods. We may not have large amounts of evidence but I believe plenty of our manuscripts are yet to be translated from the old Sanskrit and that may hold the answer to all the mysteries because our Vedic scriptures are much vast and informative than anybody can ever imagine.
After all it is true that absence of evidence is not evidence of absence. So guys, try to ponder on this and let your imagination run wild! We should not let our beautiful, rich heritage with its invaluable scriptures go undiscovered!
Hinduism is more than what meets the eye. It is more than a myth.

December 27, 2014