The Three G

Another day of good cooking, and its all Goan this time, the menu was Chicken cafreal with pav bun, and Prawn pulao for the main course and to end with a sweet dol dol. The briefing of the menu was not stretched, and some minor doubts kept lingering with the chefs and chefies.

The first step is with the flying ferment for the bun, and the dried yeast mixed well with the sugar, flour and water to end up as fluffy ferment, which later mixed well with dough for the bun. The fermentation took some thirty minutes , and later the second proof was for another twenty minutes ,and with two twenty degrees in a deck oven the pav bun came out well with great aroma and wonderful color.

As with pulao, few soaked the basmati and few forgot, those who forgot got a sticky pulao and those who soaked the basmati in water, ate happily the prawn pulao. The simple ground paste of the three G(Ginger, Garlic, Green Chillies) is soo good that it made the Cafreal a real feast.With a roasted brown and marinated green color , Galinah Cafreal remains my all time Favorite.

Indeed the dessert was sweet, with rice flour cooked in coconut milk and sweetened with jaggery, the stirring continued till the mixture released the Ghee which it kept drinking all through t the stirring process. The mixture was later poured in a greased plate, and was cooled before the hungry mouths and greedy hands devoured it.

All together a happy cooking session , Without knowing to what the credit goes(to the students, menu, cooking method, )i sincerely pray that every cooking session should be as happy as this one.

Indeed Inspiring ..

Four in the morning that's the time , my day starts ,and how I Carry the same energetic and exciting smile through t the day, till ten or eleven in the night is what all matters. Always have a smile and of-course have a Yes, that's what you paid for and that's what the hotel industry is all about.

There is no melancholy in my mind, I strongly agree that the hotel industry is the second most glamorous industry after the cinema industry,and that too on the last date of August , we were honored by the presence of Mr.Sanjay gupta , General Manager, Le Méridien, coimbatore.

The Occasion was the Inauguration of the activities of the department of catering science and hotel management.to be honest, I sincerely expected an elderly hotelier where you juxtapose age and experience , Ironically,what we had was a real inspiring feast of words, Words of patience, words of hospitality and words of wisdom from a young and energetic hotelier Mr. Snajay gupta, a man of virtue.


If only we had you earlier in our campus , for a lecture .We could have added more colors to our earlier batch students, The words still lingers in me, "Never say No" and NO from a service person is what no customers wants to hear. We are living with it, yet not looking at it. Sir you made us contemplate .

A man of moral excellence, I thank you for your appreciation on our invitation with a fortune cookies on it, and the way you thought the students what creativity is all about, Every one create something innovative, only very few makes them realize it and pushing them forward towards success.

I believe hospitality is an inborn behavior and the art of achieving it, is never free, and cost some commitment , love and some strong passion. and people like you can/ (and will) inculcate all the necessary ingredient , towards excellence in a hotel management graduate.

With heart full of gratitude and mind full of stimulation ,Thank you " Who practices hospitality entertains God himself"

devouringly pork

photo: flicker.com


The woods are dark, deep and dense and we three were expoloring the emotions of coorg , that's when, something got struck in my mind . The humble pork, one will never accept a coorgi cuisine without our Mr.humble in it. The pork meat is expensive than any other and that's what people prefer, one will wonder why the love it, the special masala or the meat itself.

The powdered masala is made of more coriander seeds, less of cumin seeds, mustard seeds, peppercorns, cloves, cinnamon and cardamom. All these were pan broiled and later pounded into a fine powder which is of dark brown color. I got a chance to steal a look in to the ingredients and Thanking Poncha for a Kilograms of that which I am going to infuse in my daily cooking.

Another uniqueness is the Coorgi vinegar, which they call kanchampuli (thick black extract from kudampulli-dried and smoked fruit rinds of the camboge tree).. The sourness is perfect and blends well with the pork meat.. people advised me to substitute with lime juice, its like eating an egg less omlette.

Sometimes I do not like the idleness of spices lying in my shelf ,so i made it go into the pork curry, without much difficulty I found a good place which sell pork meat and the preparation went like this. First boiling pork with pinch of salt, turmeric and some Black coorg vinegar, (a pressure cooker will do better), when the meat is cooked, a mixed paste of ginger, garlic, green chilies and coriander leaves goes in after a good boil add the coorgi spice powder and adjust the seasoning. when the gravy is thick add little more of kanchampuli and remove from flame.

The pork is fine and perfect, only thing is I am tasting it outside coorg and too from a non corrgi hand, but I am sure I will make it next time to Kodagu, just for the indigenous Pork prepared from the native hands.