Archive for August 1st, 2007

Hyderabadi Dessert

August 1, 2007

KHUBANI KA MEETHA 

[Qubani Ka Meetha]

 

By

 

VIKRAM KARVE

   

What’s the perfect ending to a rich and spicy Mughlai meal? A cool soothing Falooda, perhaps!

 

And after fiery Kolhapuri fare? A chilled Mastani, maybe, to quench the fires within!

 

And do you know what the ideal finale to a Hyderabadi Biryani repast is? It is a unique refreshing apricot-based sweet-dish dessert called Qubani Ka Meetha, or Khubani Ka Meetha, spell it whichever way you like. And you get it only in Hyderabad. That’s what I thought, till yesterday afternoon, when famished after a tiring bout of shopping on Main Street, I entered my all time favorite eatery, George Restaurant on East Street, and spotted on the “Today’s Special” menu board, written as the last item – Qubani Ka Meetha.

 

Now first a bit about George “The House of Quality Food, since 1936” – as the logo says. When I was small boy, in the 1960’s and 1970’s, once in a while, my father used bring for a meal to East Street in Pune Camp, to Kamling for Chinese, or Latif or Kwality for Mughlai, and after our meal we always had a meetha paan at George Paanwala at the entrance to George Restaurant. I used to peer inside to see the animated expressions of the hungry hoi-polloi patrons vigorously devouring their food, and yearn to taste the fare, but it was only in the late 1970’s that I became a regular patron and began to savor the mouthwatering cuisine served at George. Since then, there has been a remarkable metamorphosis in the ambiance and variety of cuisine and George has transformed into a decent affordable family restaurant.

 

Having decided to end my meal with the legendary Hyderabadi dessert Qubani Ka Meetha, I ordered a Mutton Biryani to pave the way. Well, the Biryani at George is first-rate, but not as superb as those I have tasted in Hyderabad, or even as good as that served by Olympia or Shalimar in Mumbai, or Dorabjee, Blue Nile, or Good Luck in Pune. It certainly passed the spread-test with flying colours, and tasted wholesome, maybe, a wee bit bland. Now-a-days, I’d rather savor the inimitable tender succulent Rotisserie Chicken, a Mix-Grill, a Roast, or a Mughlai Gravy dish with Naan, at George, but right now I focus on mindfully relishing the Biryani in front of me, enjoying every morsel.

 

The Qubani Ka Meetha, or Khubani Ka Meetha, is served. I lovingly caress the bowl – it’s nicely chilled. They’ve put a dollop of vanilla ice cream on top. I wish they’d served it with chilled freshly whipped cream [malai] as they do in Hyderabad. I push aside the ice cream, dig deep, scoop some of the darkish brown dessert on my tongue, and close my eyes as the luscious tang, sublime flavor and invigorating aroma of the apricots permeates within me. [Qubani, or Khubani, means Apricots or Jardaloo]. Something tickles my taste buds – it’s a pistachio nut – delectable as it disintegrates and releases its characteristic taste and the contrasting flavors mingle on my tongue. I blend in a bit of vanilla ice cream, and slowly and deliberately, relish every bit of the ambrosial Qubani Ka Meetha as it glides on my tongue. Today I’m not going to have a Paan, for I’ve had an ideal end to a delicious meal.

 

Dear fellow Foodies, please do let us know if you know any places in your town where one can relish this splendid legendary Hyderabadi dessert – Qubani Ka Meetha.

     

VIKRAM KARVE

 

http://vikramkarve.sulekha.com

 

vikramkarve@sify.com

Advertisements

Musings

August 1, 2007

BOOK REVIEWS AND MUSINGS BY VIKRAM KARVE ON THE ART OF LIVING

My name is Vikram Karve. I’m 50 and live in Pune, India. I love reading, writing and blogging and have a philosophical attitude towards life. Here are a few links to my musings on various aspects of the art of living. I trust you will enjoy and derive benefit by reading them. Do send me your comments and feedback to:


vikramkarve@sify.com


vikramkarve@hotmail.com

THE ART OF LIVING


Book Review of THE IMPORTANCE OF LIVING by LIN YUTANG
[A book that shaped my life and taught me the art of living]

http://vikramkarve.sulekha.com/blog/post/2007/01/the-art-of-living.htm

http://karve.wordpress.com/2007/01/05/the-art-of-living/

THE ART OF HAPPINESS

http://vikramkarve.sulekha.com/blog/post/2006/11/the-art-of-happiness-by-vikram-karve.htm

http://karve.wordpress.com/2006/11/23/the-art-of-happiness-by-vikram-karve/

http://vikramkarve.sulekha.com/blog/post/2006/01/happiness.htm

THE ART OF EATING

http://vikramkarve.sulekha.com/blog/post/2006/11/the-art-of-eating.htm

http://karve.wordpress.com/2006/11/08/the-art-of-eating-by-vikram-karve/

HOW I QUIT SMOKING

http://vikramkarve.sulekha.com/blog/post/2006/12/how-i-quit-smoking.htm

http://karve.wordpress.com/2006/12/22/how-i-quit-smoking-by-vikram-karve/

THE DAY AFTER I QUIT SMOKING

http://karve.wordpress.com/2006/12/29/the-day-after-i-quit-smoking-by-vikram-karve/

http://vikramkarve.sulekha.com/blog/post/2006/12/the-day-after-i-quit-smoking.htm

DO YOU WANT TO QUIT DRINKING?

http://karve.wordpress.com/2006/12/22/force-field-analysis-helps-you-quit-drinking/

http://vikramkarve.sulekha.com/blog/post/2006/10/want-to-quit-drinking-.htm

TIME MANAGEMENT – SPEND TIME ADD VALUE

http://vikramkarve.sulekha.com/blog/post/2006/11/time-management.htm

A SENSE OF VALUES

http://karve.wordpress.com/2006/11/08/a-sense-of-values-by-vikram-karve/

THE MAP IS NOT THE TERRITORY

http://karve.wordpress.com/2006/11/23/the-map-is-not-the-territory-by-vikram-karve/

http://vikramkarve.sulekha.com/blog/post/2006/11/the-map-is-not-the-territory.htm

THE SWEET CHILLIES

http://vikramkarve.sulekha.com/blog/post/2006/11/the-sweet-chillies.htm

COOSING THE RIGHT CAREER

http://vikramkarve.sulekha.com/blog/post/2006/11/choosing-the-right-career.htm

EPICTETUS – THE ART OF LIVING

http://vikramkarve.sulekha.com/blog/post/2006/10/the-art-of-living-a-book-review–2.htm

80/20 LIVING

http://vikramkarve.sulekha.com/blog/post/2006/10/a-book-review-80-20-principle.htm

A TEACHING STORY

http://vikramkarve.sulekha.com/blog/post/2006/10/a-room-with-a-variable-climate.htm

BOOK REVIEW – A SOLDIER’S STORY

http://vikramkarve.sulekha.com/blog/post/2006/09/book-review-a-soldier-s-story.htm

ORIENTAL STORIES – A FASCINATING BOOK

http://vikramkarve.sulekha.com/blog/post/2006/09/a-fascinating-book.htm

KNOW YOUR VALUES FOR HAPPINESS AND HARMONY

http://vikramkarve.sulekha.com/blog/post/2006/09/know-your-values-for-harmony-and-happiness.htm

HURRY SICKNESS

http://vikramkarve.sulekha.com/blog/post/2006/09/hurry-sickness.htm

BIBLIOTHERAPY

http://vikramkarve.sulekha.com/blog/post/2006/09/bibliotherapy.htm

LIFE PROCESS OUTSOURCING (LPO)

http://vikramkarve.sulekha.com/blog/post/2006/08/life-process-outsourcing-lpo.htm

BOOK REVIEW – THE PETER PRINCIPLE AND PETER PRESCRIPTION

http://vikramkarve.sulekha.com/blog/post/2006/08/book-review-the-peter-prescription-the-peter-principle.htm

ETHICAL FITNESS

http://vikramkarve.sulekha.com/blog/post/2006/07/ethical-fitness-2.htm

THOUGHT CONTROL

http://karve.wordpress.com/2007/01/05/be-happy-and-healthy/

http://vikramkarve.sulekha.com/blog/post/2006/06/monday-morning-rumination.htm

HAIKU

http://vikramkarve.sulekha.com/blog/post/2006/06/haiku-minerva-moment-by-vikram-karve.htm

AN AFFAIR TO REMEMBER

http://vikramkarve.sulekha.com/blog/post/2005/12/the-art-of-eating-an-affair-to-remember-by-vikram.htm

MANAGEMENT OF THE ABSURD – A book review

http://karve.sulekha.com/blog/post/2006/09/management-of-the-absurd.htm

MAHARSHI KARVE – BOOKS ON HIS LIFE AND TIMES

http://karve.sulekha.com/blog/post/2006/08/maharshi-karve-books-on-his-life-and-times.htm


TEACHING STORIES

http://vikramkarve.sulekha.com/blog/post/2006/09/two-teaching-stories.htm

http://vikramkarve.sulekha.com/blog/post/2006/11/the-sweet-chillies.htm

http://vikramkarve.sulekha.com/blog/post/2006/10/a-room-with-a-variable-climate.htm

http://vikramkarve.sulekha.com/blog/post/2006/09/teaching-stories-part-4-by-vikram-karve-on-teachers.htm

http://vikramkarve.sulekha.com/blog/post/2006/09/teaching-stories-part-3-by-vikram-karve.htm

http://vikramkarve.sulekha.com/blog/post/2006/08/teaching-stories-part-2-by-vikram-karve.htm

http://vikramkarve.sulekha.com/blog/post/2006/08/teaching-stories.htm

http://vikramkarve.sulekha.com/blog/post/2005/10/a-teaching-story-by-vikram-karve.htm

I enjoyed writing these articles. I hope you enjoy reading them and look forward to your feedback. I’ll keep on posting.

VIKRAM KARVE
Pune India

vikramkarve@sify.com


vikramkarve@hotmail.com

 

http://vikramkarve.sulekha.com

 

 

 

Bake a Cake – 3/4 : 1: 11/2

August 1, 2007

¾: 1: 1 ½

 

By

 

VIKRAM KARVE

           

“ ¾ : 1 : 1 ½ ” – what’s that? No, it’s not what you think – it’s not a code or some mathematical formula. It’s the recipe for a simple cake – probably the first thing I learnt to cook.

 

It’s simple. Take ¾ [three-fourth] vati [ katori or cup] of fresh butter, cream it till fluffy with your hand, add 1 [one]vati of sugar and whisk vigorously till the sugar and butter blend smoothly, whip three eggs till they fluff up into peaks, fold into the butter-sugar mixture carefully, and beat with your hand till the batter emulsifies nicely.

 

Sieve 1 ½ [one and a half] vaties [katories] of maida [flour] with a teaspoon of baking powder and keep ready in a thali.

 

In a glass pour a generous “tot” of full-bodied dark rum – the more darker and more mellower the rum the better – as it will have more caramel which will impart an inimitable heavenly bitter-sweet flavor blended with the richly aromatic enveloping tang of molasses.

 

Now start adding, by the tablespoonful, the sieved maida to the butter-sugar-egg emulsified batter, gently folding in and smoothing in with your fingers, and alternately, from time to time add a few “drops” by the teaspoonful of the full-bodied dark rum, licking your fingers from time to time, rolling on your tongue, sampling and tasting at every step, till you get the right creamy consistency and taste. I love to mix in a wee bit of powdered spices like cinnamon, cardamom or cloves – innovate as per your mood and taste.

 

Now bake your cake. The rum will guarantee that the cake does not flop and the hot spicy alcohol vapor escaping from the cake and perambulating within the oven will impart a tantalizing aroma and enticing fragrance to the cake.

 

This cake tastes best when eaten hot – as the blissful fresh vapors overwhelm your palate with their zesty fragrance and full-bodied flavor.

 

This is the first recipe I learnt from my mother when I was a small boy [The “rum” innovation came a bit later]. I used stainless steel vaties, if you don’t have them use cups. Don’t be too finicky about precise proportions, sample and taste at every step; and of course trust the rum to do the rest!

 

I bake it in half an hour and it tastes heavenly. Baking a cake is so simple, isn’t it? Just remember simple recipe –  “ ¾  : 1 : 1 ½ ”  

       

VIKRAM KARVE

 

http://vikramkarve.sulekha.com

 

vikramkarve@sify.com

 

vikramkarve@hotmail.com