Aag,,,,,A letter to start!

Dear Monsieur Auguste,

I still do not understand how things work in cooking, I know I am green in cooking, just five to seven years of cooking, But do I really know, what a five to seven year old chef should know??? the question really hangs low in my mind, scared it may touch the soil anytime.

The love for cooking never ceased in me Mr.Auguste , I just enjoy every part of
cooking, Its more of a life partner to me, Never a moment I have frowned to cook
something.But many times its all complaints and complaints.... Mr. Auguste, in India we some how tackle the complaints, like how you tackle the football in France.

The most serious question I want to ask is , How you trained so many people in the art of cooking? once my colleague asked me for a carrot and fresh green recipe and I showed him a demonstration of few dishes with carrots,and I was not at all happy with the final dish, You know what Mr. Auguste, My colleague prepared the same dish which I thought him and got a job as Sous chef in a leading hotel in India. Does these kind of things happened to you????

Some time I get a call from, some unknown number to find out that he is, so an so ( my student of so and so batch)who work as a chef in So and so hotel, Ahhh the happiness in it , is really GREAT, Mr.Auguste

The Reason I post this is , A parent of my student, Mr. Murali, called me yesterday (Its actually , I who called him)and said, that her daughter(my student)had prepared carrot hulwa and they really enjoyed the taste of it, you Know Mr. Auguste , how happy I was, that little girl student of mine, cooking carrot hulwa, who is very very green to cooking.. ahhh its great Mr. Auguste,

I know practice makes one perfect, but Mr. Auguste , just practice is enough??? thats my question???I know its easy to ask questions but I have many worse questions to come in , will ask you in my next post. ohhhh Monsieur I forget to tell you something, carrot Hulwa is a sweet from Indian cuisine, Its delicious and not simple as your entrements and sorbets....

Your French cuisine may be haute, but there is more than haute to our Indian cuisine , Until my next post happy resting Mr. Auguste

HaVe A NiCe DaY......

Monnaco Topping

The toughest part is to judge something without any specific rules and regulation, and when you are sad, then the things just won’t work out. But when it comes to cooking the saddest part always diminishes. I do not think any wonder will happen justifying the sad part of me. I believe things will become alright with time, “hope” is what life is all about.
Coming back to the judging part it’s a culinary competition, and the theme is “Flame free cooking” still I do not understand the concept, because of the specification which was not framed and I do not know on what basis to judge. Though I have to

What more to expect than sandwiches , cold drinks and salads, with fruits and vegetables , a few of them had sakes fried gram and soaked pressed rice sweetened with sugar and jaggery etcetera etcetera……hardly any presentation except one which was arranged in an appetizing manner… Really…

Together it was Twenty teams with Two in a team.. the hardest part is some table had just a single dish and some had variety of dishes.. Ahhhh… to call it mean??? I looked for everything in a dish, a table with just plain sandwich and fresh fruits in skewers looked Awesome,,,,,, The name “Have a nice day” I believe Food is first eaten with eyes then with nose at last with mouth……. A price for sure but not confirmed … not to forget the nineteen participants remaining…

Let me finish it Quick, the first goes to a team with monnaco toppings – the description monnaco biscuits with savory and sweet toppings… prepared by a team of Two Boys, the second goes to “Have a Nice day” and the third a cold Coffee where thye bitterness of the coffee lingers in your mouth for a long long time…. You will just Love it…

I forget to tell you something its just Three prices, but I requested for another three more making it to a number of Five…. And long before…… Didn’t I tell you that Boys are really good in culinary………….

yours sincerely bibinca

Its seven years before, I and my friend V were on a visit to Goa for an Educational fair, Ahh those wonderful ten days , Whatever we do, wherever we go the day always we ended up in food. The laziness made us to have chocolates and apple fizz for breakfast, So that, there is no need to wash your hands??
I still remember V saying that the real taste of the food depends on the hand which it prepares it. Yes I do agree, but the germs and etc from your hand really gives a good flavor to food, is what something which was added later by Mr.V.
A friend of ours who was very much settled there, with a massage parlor and a foreign lady took us to a sea side dinner. The first day dinner was chicken cafreal, with pav bun, never will I forget those pints and pints of complimentary beers. There after our days starts very late. say, at nine – nine thirty and laziness lingers till the lunch and the fenni gets in. I do agree that the fenni smells strong, but I hate finding fault with alcohol.
The hunt for search of new and authentic food continued for the remaining days, we didn’t eat what we tasted before, and every time we settled with something new. Pork sorpotel, galinah Xacuti , Prawn Balcho , plates and plates of mollusks, and the spicy frog leg with Good Goan songs on the shore..
There were days spent just with food and drink, and drink and food. I still didn’t knew what makes you sober and sober when you keep drinking all the time and litres of alcohol, is it the sea and its waves or the French fries and scallops. Its after seven years and the Seven liters of alcohol on a single evening and the whole night in the beach, with pillows made from sand , Everything is clear very clear in front of my eyes today.
For next day lunch we had some home made pulao and, and goan style fish curry, a small cup full of mollusks as accompaniment, and a cup of tempered kokum water to aid digestion. I bet you , just the rice and fish curry will make you to forget you hometown, and feel like staying in goa forever.
The best part is always the dessert, for this one the fuels is coconut shell, unlike the gentle flames below the pan, the eagerness to consume those delicious layered cake kept raising and raising. Mrs. Meline dsouza who prepared the Goan layered cake Bibinka, added a dash of fenni along with the batter. The batter is then cooked in a pan layer by layer, once the sixteen layer is finished(that much is the number of layers the traditional Bibinka has) the first few layers turn black, with good amount of ghee to compliment the smoky flavor, Bibinka is always the best. Is that the only sweet?? Dodoll , and……… soo soo many,
Whenever you get a chance to dine goan food, forget not that the alcohol accompanies all the dishes in goa. And know what???? “Old goans never die, they just stumbles and stagger away”.

HAPPY EATING!