Banana Flambe

A visit to tharagambadi (tranquebar) in Nagapattanam district of chennai is where i was treated to this awesome dish called Banana flambe, it actually is not a dish but a dessert which we had called after eating a heavy mix meal of Masala Dossa, Mutton Curry and chappati. After downing the heavy stuff we thought of bringing in some desserts and since a day before we had the usual caramel custard we experimented with it.
The attendant did recommend it to us the previous day also but we were conservative. However, left with only icecreams for desserts we did order it. The dish when served was on flames it had two bannana pieces, soaked in rum and hard sugar on it and the chef had put the bannanas on fire.
The site of the dish was awwww immediately me and my wife were like how do we eat this. The flame kept on burning and it did not seem it would douse. As we moved the bannana piece the flame spread in the plate as it does on the gas when lot of air is there. Thoughts passed our mind that is this the correct dish. Leaving it behind we somehow managed to douse the flame and slowly cut the bannana piece and soaked it in rum and wow the best dessert was in our mouth. The rum and the hard sugar did the trick for the bannana flambe and we were superbly thrill with the dish.
After finnishing the bannana we drank the rum in spoons quiet an unheard way of drinking but we managed it.   

Funny things which South India has to offer

 

1: At Mahabalipuram beach visitors shower water on themselves before entering the sea and then take water home in bottles.

2: Best way of bonding on the go. Motorist on two wheelers are seen pulling their friend on bicycles and chatting along the way even on highways.

3: Promenade, Rendezvous, Ajanta,Madame Shante’s, Le Club, Le Dupleix, Asian these are hotel names in Puducherry originally known as Pondicherry.

4: Ganpati’s immersion procession which had more than 30 idols of different sizes are told to line up on the promenade and paraded off by the police to the shore, where they are instead of immersing thrown from a height.

5: Home Ganpati idols are brought for immersion in plastic or cloth bags, small prayer is said and the idol is thrown in water with all the flowers.

6: Danish people went bankrupt time and again trying to set up their business bases in Tranquebar and thus had to sell their properties including a fort to the British Raj. The locals still favour the Danes over everyone else.

7: No Idli-Dossa or snack items served in traditional south Indian hotels once it is lunch or dinner time because, ‘Meals are ready’.  

8: Locals walk bare foot during their visit to monuments in Mahablipurram and god only saves them from cuts as glass pieces scattered around the heritage structures after boozing.

9: Auroville which is soon going to be an international city does not have electric poles on its pathways, thus all activities have to compulsorily stop by sunset.

10: You know you are near a ‘Spiritual place’ if you spot rows of stalls selling ultra-loose pyjama’s and kurtas with divine prints on them.  

11: The most telling sign of a place, hotel/palace/heritage structure being from the glorious past is its super heavy, unnecessarily large furniture, nonetheless with beautiful ornate work on it.

12: Women wear heavy gold ornaments with gods designs inscribed in them---they really take their god’s very seriously.

Jai Hind for the mill workers no more

IT was started with an intent to cater the mill workers with a dose of their weekly fish and chicken supper. Located in the mill heartland of Parel area near the bus stand the oldest Jai Hind restaurant, specializing in sea food has undergone a sea change literally. The place which was divided into ac and non ac section has become only ac. The price of the thalis and sea food has reached new limits but the food quality remains the same.
Giving into the changing economic and social status of people in the area the place has refurbished interiors, cushion chairs (earlier it was only big tables and one piece sitting), the attendants now are more courteous and forthcoming in asking what the patron want to eat and with what kind of bread. Earlier it was you order and you will get but no add ons or suggestions by the attendants. The service too was slow but now it can serve on time and the attendants though have not been changed but given a refresher course in hospitality management.
Coming to the food, for the sea food lovers its is the place to be, not so high on price but quiet high (i am comparing it with days when the inflation had not hit India). My indulgence is Chicken Sukha Thali which comes with Malwani styled cooked chicken with vaade a small portion of rice and sol kadi. The thali is sumptuous and whenever i am on night shift at work i dedicate one dinner at Jai Hind.  
This time i took along a friend and she liked the squid a lot though it should have been eaten with either neer dosa or roti she eat it without it but was gagag about the gravy and spices used. The mill area has developed or developing everyday, as it is always work in progress. Hope Jai Hind continues to remain there and willing to serve the upper middle class as well as the locals who surely have stopped coming there--reason being the increased prices and the crowd gathering.

Byculla's persian darbar

Under the Byculla bridge where traffic doesn't stop and people keep pushing each other either to reach the station or make way for people carrying good on their head or carts. The areas is highly populated as on one side is the mustafa bazaar, second it the byculla municipal market and the railway station. Between the two is Persian Darbar. A highly specialised mughali resto which serves authentic full of great taste food.
The ground plus mezzanine floor resto has several compartments for large groups and families, they even have a sitting section for people who prefer to sit and eat.
For food if you happen to visit it is a must must to eat Chicken crispy, its with shezwan sauce and then move on to their tandoori..If you have the time and space in your stomach and more important people with a good appetite then  try their Ran Biryani it comes in one big plate with a lot of lamb and biryani rice. Its a feast the attendants understand if you call for it. The number of people visiting with you at Persian is more important the more the better you feel after leaving the place. As you would have eaten a lot and tried almost all their special dishes. In main course again a must is to have their daal ghosh or dabba ghosh, the place confirms that mutton is a royal dish and only few places can cook it well. After eating the sumptuous and fantastic food served at Persian, in case you have space in your tummy or want to test your limits then visit the Gupta Ice cream centre near the Sales tax office to enjoy the best malai kulfi and butter scotch candy.

PS: It feels that mutton is not not unhealthy after eating at Persian Darbar.