Hi all #Localguides fellas. This prose is meant for all those who are foodies hopping from one restaurant to another on a regular day, but are now sent into a Lockdown seclusion. I wanna present my Easter extravaganza, all home-made, nothing less tastier, if not better, than from any restaurant. In light of the quarantine, I hope this would spread a ray of hope to the food scene.
A month back, my wife, Gina, and I SO weren’t going to let our Easter Lunch go hollow this year. On account of the trying times of Pandemic, everything would appear hopeless and disheartened to a runner-up.
BUT NOT US.
Luckily there was our wit-&-will still intact.
At the crack of dawn, the duo jumped right into the kitchen and started readying some delightful blends.
Gina took out the fortunately marinated and diced chicken, and then cooked them in a broth-filled rice speckled in minced veggies. The end result- Simmering out of the pot was a gorgeous CHICKEN DUM BIRIYANI. Never to forget the accompaniment- She even rustled up the pickle, pappad and raitha for the sides. Kudos to her determination.
I too had my share of burden to bear. I whipped up some bananas in whole flour with some added ingredients … and after 30 minutes of baking, comes out the delicious BANANA PIE. I intended to make Banana cake, but whatever. Anything goes when we are short on supplies.
We didn’t count the former as dessert…. more of a snack though. So we went headfirst for crafting a sweet course. We simmered milk in medium flame for almost 90 minutes, while occasionally side-skimming the cream that collects on top, then adding cardamom powder, sugar and saffron… and Voila… The NORTH INDIAN RABRI was ready.
The table was set. The dishes were warm. Drooling was at its peak. … AND…. Esteemed effendi… we FEAST. We started Gobbling up our trumped up 3-course meal, but not exactly in the traditional sense. We had the main course of Biriyani first, the snack of pie second, and the best for last… rabri dessert.
It was a handful and mouthful on Easter. Tummies meet Yummies the whole nine yards. The morning labour paid off as we drifted away into an idyllic afternoon catnap. After forty winks, we awoke to yet another usual day, totally oblivious to LOCKDOWN.
So guys, forget about the pandemic. Forget that fact that some of your favourite restaurants are still shut down. Anything is possible with a dead-on resolve, especially on this SUNDAY when we are going through an even stringent social blackout. Swop from couch-potato to unmatched chef-at-home.
So open up your cabinets and fridge, spring up the crockery, dragged out all the groceries… and get innovative with whatever’s at hand.
I invite all Local Guides to check out more on Food in and around my locality on my INSTAGRAM page.
