Wednesday, November 28, 2012

Places to eat in Darjeeling | Keventers at Mall..


We were in Darjeeling for 4 days in the second leg of our recent holiday. First four days were spent in Gangtok and both the places were much loved. We wanted to taste local food and it was not much difficult to find our way through it. The stories of local food will be shared but today I wanted to introduce you all to this lovely old fashioned cafe called Keventers. It is a triangular old building situated at a Y shaped road turn where one road goes to upper road and the other going towards lower. This is how Keventers looked from our Hotel's dining hall glass panes one morning. The green board just behind the clock tower.


And here is how the capitol clock tower looks from the Keventers' roof top seating area.You would remember the roof top restaurant and the clock tower if you have seen the Hindi movie 'Burfi'. The hero climbs atop this clock tower and turns the clock back by 15 minutes so the girl can reconsider his proposal


This city is like a preserved specimen of old times, and I liked it as the old buildings and places are so charming. Just wish that the roads were taken care of.

Look how the stairs that go up the Keventers seating area look like. Much worn out wooden stairs tell a story. I liked that some of the planters were recycled plastic containers.


And here is how the roof top restaurant looks like. Always a few laid back tourists and locals would be seen chatting lazily, enjoying the sun if it is cold and safe in the shade of those beach style umbrellas if the sun is too harsh. The clouds are always company no matter if it is sunny or cloudy. The sky is clear blue unlike the cities we live in. This is the USP of this old world cafe in Darjeeling.


Good tea in old fashioned tea pots and some fried bacon, ham, chorizos and eggs or sandwiches for company..The menu is not very extensive but you would like a few things to order for quick snack or even a meal. And yes you get coffee as well. Cold or hot.


This platter is a treat. These are local spicy ham, sausages and bacon, fried till crisp on the edges and soft and succulent int eh middle. The eggs fry is very liquid and great to dip the hot bacon or ham. I liked them with a mustard sauce dip too.

To the one side of this al fresco cafe is a huge restaurant called Opium seen here across the wall, probably a hotel too, didn't inquire..


The other side is a restaurant that is boat shaped, called boathouse. Makes a nice picture of a boat floating in clouds...


We had a hot chocolate at Keventers the next day as we wanted to taste some of their milk shakes too. They said they were not making milkshakes and hot chocolate is available. It came in an old fashioned mug but quite insipid Cadbury's hot chocolate type drink. You love a hot drink anyways when in foggy hill stations, nothing extraordinary.


On the ground floor they have the sales counter, quite unpretentious and basic but they stock all these cured meats if you want to take them home. Some fish and prawn pickles and meat pickles too I spotted.  There is always a commotion of college students and young crowd here as they sell sandwiches and quick eats on the counter. There is a softy counter too. Arvind is one ice cream lover you see...


Keventers is a nice place to sit and laze in the mall road of Darjeeling, having sandwiches and tea in sun or inside the small hall on the first floor, just adjacent to the kitchen counter if you like. The sandwiches and cured meats are all tasty and enjoyable but don't expect good standards of hygiene there. We Indians have strong immune system so it's not a problem but if you think you have a tendency to pick up stomach infections, better have a look at this before deciding to dine at Keventers.


 Handling the food with naked hands is no big deal for most Indians, but if you live a sterilized life, be careful. Good taste of Indian food on the streets or old cafes can be had only if you have a acclimatized immune system.

Sunday, November 25, 2012

alu dum with chicken keema | keema alu dum..



Winter potatoes are something we relish for the texture and taste they have. The best time to make potato salads and alu paratha is her now. Arvind loves potatoes in all it's forms, it's me who keeps stuffing our plates with all possible kinds of greens. Not that potatoes are bad for us but hey do not let us eat other seasonal bounties of nature. Potatoes should be enjoyed only in winters in my opinion, no I am not forcing you to follow it :-)

The fact is, the new potatoes of winters are the best suited in Alu methi that I normally make like Kela methi, Alu saag and so many other winter subzis like alu sem and alu gobi. A bengali style Alur dom (aloo dum) is a favorite too and goes well with the motorshuttir kachuri (green peas kachori).

I make a keema wala gobi musallam too. It is a much loved recipe in my home.This keema aloo dum is another way to enjoy the wonderful taste and texture of winter potatoes with a spicy meat mince gravy. Very much a winter dinner when accompanied with hot chapatis.

ingredients...
boiled, cooled and peeled baby potatoes 12 (halved)
chicken mince 250 gm
chopped coriander greens 1/2 cup
mustard oil 2 tbsp + 2 tbsp
cumin seeds 1 tsp
salt to taste

to make a rough paste..
roughly chopped onion 1/4 cup
5 cloves of garlic
2 inch piece of ginger chopped


to make a smooth paste..
coriander seeds 1 tbsp
cumin seeds 2 tsp
black pepper corns 1 tsp
black cardamom 1
green cardamom 1
cinnamon stick broken 1 inch piece
cloves 3-4
scissor cut tejpatta 2
dry red chilies 3-4 or to taste
turmeric powder 1tsp

to make another rough paste ...
2 large tomatoes chopped roughly

procedure...

Heat the oil and tip in the cumin seeds and wait till they crackle. Slide in the halved potatoes, sprinkle a little salt, just for the potatoes, and stir fry them on medium heat. The potatoes being used should be boiled and cooled down as mentioned in the ingredients list, as these will be cooked for a long time, along with the mince meat too, and you don't want them to disintegrate. If you use them hot or warm, they would start breaking in this step itself. So be careful about this.

Low flame, added salt and frequent turning will ensure slow frying of the potato halves in a less quantity of oil.

While you stir fry the potatoes, making them golden brown from almost all sides, make the first paste.

Drain the fried potatoes from the oil and keep aside. Add the remaining oil into the same pan and pour the first paste into the hot oil. Add salt to taste and keep stirring till the paste starts getting pinkish. Make the second paste meanwhile and add at this stage. Now is the time to bhuno the mixture on medium flame by scraping the pan and mixing the masala various times. The masala paste gets brown in color, aromatic and shining in appearance when it is ready.

Now is the time to add the chicken mince (or mutton mince if using) and bhuno again. The mince starts getting white and cooked. Let it cook for about 5 minutes, stirring all this while  make the tomato paste alongside and add in the last. Bhuno again for about 45 minutes and add 2 cups of water and the fried potatoes.

Simmer on low flame, covered for about 20 minutes or till the desired consistency is reached.

Add the chopped coriander to finish and serve hot with hot chapatis or naan.

A deep spicy flavor with warmth of mustard oil, perfect winter baby potatoes and some mince is all one needs after a day's work. Coriander greens make it really refreshing.