Moments from my travels - 1. Forest in Meghalaya 2. An old boat in Shnongpdeng 3. Fish Mint 4. Local Cinnamon

Traveling has always been a passion of mine, but my approach to it has evolved significantly over the years. Initially, my travels were all about ticking off famous landmarks and indulging in simple, familiar meals. However, as I began to embrace the concept of slow travel, my perspective shifted dramatically and I understood how essential Slow travel is.

Slow travel is about immersing oneself in the essence of a place, rather than just skimming its surface. It’s about taking the time to enjoy a destination, interact with local people, and understand the nuances of their culture. This approach has allowed me to form deeper connections with the places I visit, creating a personal bond that draws me back time and again.

One of the most profound changes in my travel experience has been my relationship with food during travel. I used to view food merely as sustenance, something to keep me going as I travelled to any new place. But now, I see it as a language and a history in itself. Each dish tells a story, reflecting the region’s heritage, traditions, and way of life.

Experiencing local food has become a highlight of my travels. I seek out local markets, where I can see and taste the produce and spices that define the region’s cuisine. I enjoy meals at family-run restaurants, where recipes have been passed down through generations. These experiences have taught me that local food is not just about taste; it’s about the people who prepare it, the ingredients they use, and the cultural and historical significance behind each dish.

Interacting with locals has also enriched my travel experiences. Conversations with residents have provided insights into their daily lives, their challenges, and their joys. These interactions have helped me understand the uniqueness of each place, beyond what any guidebook could offer.

This deeper connection with the places I visit has instilled in me an urge to return, to explore further, and to experience the region in its entirety. Each visit feels like peeling back another layer, revealing more of the destination’s true character.

Spice2Nuts Online Store

If I were to credit someone for changing my perspective on travel and food during travel, it would undoubtedly be Mr. Harish Bali, a popular YouTuber who runs the channel Visa2explore. His focus on unique travel stories and local culinary experiences across India has opened my eyes to some of the hidden gems of India's diverse culinary and cultural traditions. Harish Bali is perhaps one of the few Indian travel vloggers who delves deeply into regional food and spices during his travels.

For instance, I learned about fish mint or ja mardoh (picture above) from Meghalaya, a herb with a distinct fishy smell, thanks to his videos. Similarly, I discovered that Jakhiya seeds are used for tempering almost all types of vegetables and curries in the Garhwal region through his explorations. And the list of such fascinating insights goes on.

Thus I was overjoyed when I recently came to know that after a successful 8 year YouTube journey, Mr Bali is planning to take his passion a step further by offering something special to his subscribers by bringing us “Spices from the places of their origin”.

His new venture, Spice2Nuts (Link : https://spice2nuts.com/) , aims to bring some of the finest, top-grade spices to his audience at very competitive prices. . These are not just the common spices you find on grocery store shelves but are sourced from the regions that produce the best variants of these indigenous spices.

The online shop will have some unique spices which are not found widely in retail stores. One of them is Kala Jeera. Don’t yet conclude that it’s a common spice because this is not your everyday Kala jeera/ Shahjeera or Kalonji that you might find through a quick Google search. This particular Kala Jeera is grown in the high-altitude regions of the Himalayas, specifically the Lahaul and Pangi valleys. It has a distinct, slightly bitter flavor and is often used in curries, bread, and pickles. Unlike the typical Shahjeera or Kalonji, which is tempered in oil, this Kala Jeera would lose its aroma if tempered in oil. Himachali Kala Zeera is used in mixed spices, flavoring curries, soups, sausages, bread, cakes, pickles, and chutneys. It can also be used to make tea or added to smoothies for extra flavor. The seeds can be roasted and used as a topping for salads or yogurt. Rich in antioxidants and anti-inflammatory properties, it is also believed to have anti-cancer properties and can aid in weight loss..  Do you know what is even more interesting about this spice? The Government of Himachal Pradesh has registered the Himachali Kala Jeera under the GI (Geographical Indication) Act 1999 and the spice has a GI tag now. And the best part? You don’t need to travel to Himachal to enjoy this spice, as Spice2Nuts is making it available right at your fingertips!

Another example is Kerala spices. Kerala's spice trade dates back to the 3rd millennium BCE. The Malabar Coast of Kerala was a meeting point for Arabs, Chinese, and European powers, and the spices of Kerala were highly sought after. The warm, humid climate of central Kerala, combined with the loamy soil rich in organic matter and reasonable rainfall, contributes to the production of the best quality cardamom, clove, and black pepper in India. When I visited Kerala, I brought back boxes of local cardamom and black pepper, which added a luscious flavor to my biryanis and curries. Spice2Nuts will offer these beautiful Kerala spices online, ensuring that people can get the highest grade of these spices, often reserved for international exports, right at their doorstep.

One of the most sought-after spices Mr. Bali plans to offer is saffron. Followers of his YouTube channel would know that he explored saffron in the Pampore region during his Kashmir travels. Pampore Kashmiri Kesar, sourced from the fertile fields of Pampore in Kashmir—often referred to as the "Saffron Town"—is renowned for its exceptional quality. Cultivated with meticulous care, this saffron is a cornerstone of Kashmiri agriculture and a symbol of cultural pride. While it’s one of the most iconic spices of Kashmir, tourists often hesitate to buy saffron from just any shop in Kashmir, fearing they might get duped. I had the same concern when I stopped at Pampore to buy kesar. That is why Mr. Bali is putting a lot of effort into identifying the right source to guarantee the authenticity of the saffron you will find at Spice2Nuts. Original saffron, which he plans to sell, has a distinct, slightly bitter taste. When dipped in water, it releases its rich colour in just a few hours, and after 8 to 10 hours, if you rub it between your fingers, it should fade away. This is a natural characteristic of high-quality saffron, distinguishing it from the cheaper, diluted versions found in the market.

And this is just the beginning. Knowing Mr. Bali, he will go to great lengths to bring even more unique and lesser-known spices hidden in India's diverse culinary culture through his Spice2Nuts endeavor. His love for India's spice heritage and his understanding of the challenges people face in procuring authentic region-specific spices in an era of common adulteration drive this venture. He aims to solve this problem by offering a transparent and reliable way to purchase spices directly from their place of origin. The key driving factor for this venture is the experience of buying spices that come straight from the regions known for producing them, ensuring they are fresh, pure, and of the highest quality.

I believe this initiative by one of our most beloved YouTubers is not only a boon to his subscribers but also to expats and people living away from their hometowns, like me, who will benefit greatly as they no longer need to carry back their cherished hometown spices. Harish Bali’s new spice venture, Spice2Nuts, is not just about selling products but about offering an authentic culinary experience. His vision of promoting Indian culture and cuisine is being realized through Spice2Nuts, making it the perfect way to bring these experiences to life while supporting local farmers and showcasing the true value of high-quality spices.

As I was saying in the beginning, slow travel has transformed my journeys from mere sightseeing to meaningful experiences. It has taught me to appreciate the depth and richness of each place, to savour its food, and to cherish the bonds formed with its people. This approach has not only made my travels more fulfilling but has also left me with a lasting desire to revisit and fully experience the regions I have come to love.

And the person who literally made me re-think about the way I used to look at my travels is now going to add a new dimension to all our travel memories by bringing the flavors of places to our plates so that we can re-live some of our best culinary moments from our cherished travels.

A few snapshots from my second visit to Bhutan - Paro's Kaja Throm

10 September

Ganpati Bappa Morya! Wishing you all a very happy Ganesh Chaturthi. May Lord Ganesha as the harbinger of happiness dispel all distress and obstacles from your lives and shower you with his blessings.

सुखकर्ता दुखहर्ता वार्ता विघ्नाची
 नूरवी पुरवी प्रेमा कृपा जयची
 सर्वांगी सुंदरा उति शेंदुराची
 कंठि झलके माला मुक्ताफलनि

 जय देव जय देवा जय मंगलमूर्ति
 दर्शनमत्रे मनकामना पूर्ति

Welcoming Bappa home is always a joy. Somehow the elephant headed god feels more like a family than a God figure. Amidst the pantheon of Indian deities, Gannu Baba is probably the only one who has an innate boyish cheekiness. You will really be hard put to find faults with a God who loves his ‘modak’ more than anything. The ever smiling God feels like the child of the household and we love spoiling him with an overdose of Modaks and all the goodies we can think of on his birthday. 

Ganapati Bappa has been a part and parcel of my life from the time I stepped into the soil of Maharashtra. He he simply omnipresent here. Be it the vehicle dashboard, office desks, temples in the nooks and corner of the streets, bollywood songs, restaurant names or in the grandeur of the iconic Dagduseth Mandir. Even in the most unexpected places you will find him in some form. That's how much he is loved in here.

When I first joined my workplace in Mumbai more than a decade and half ago, Mumbai was a unknown city for me. It was the first time I was going away from my home state. Everything seemed alien and scary at first. On top of that we had a very tight schedule during the training period. Infinite assignments, exams, long hours at the office, the local food made me feel the city of dreams was becoming a city of depression for me. I almost started feeling as if I needed to be back in my comfort zone away from all the craziness.

A month after I joined, it was the time of Ganesh Chaturthi. My company had a huge building in Mahape and they set up a big Ganpati Idol in our premise on the occasion. The office bus used to bring us to office at sharp 8.30 AM. We got out of bus and immediately used to line up before the Ganapati Idol as the aarti would start. Again before leaving office the evening aarti would happen at 8 PM sharp. The evening time felt more surreal, as the surrounding would be absolutely calm and the aarti would reverberate all around the premise creating a dolby effect. "Sukhkarta Dukhharta" - this aarti was the first one I learned during that time and while chanting the same with 100 other trainees in the same room it felt liberating. As if all the negative thoughts I was getting before vanished in that moment. I think it was those 10 days of Ganesh Chaturthi that helped me brave the hardships of the training phase in my company. After all these years, I fondly remember those evening aartis - they are embedded in my memories forever as one of the most cherished moments in Mumbai. This aarti still continues to be my favorite one. You feel so much power and positivity form inside when you chant this, even when you are alone. 

On this occasion today, I made Unniyappam for the naivedya. Unniyappam-Unniappam, is a traditional recipe and popular snack from Kerala. It is a fluffy deep-fried rice sweet fritter similar to Dutch Aebleskiver. Unni in Malayalam means small, Ney/Nei means ghee/clarified butter, and Appam means small rice cake. Unniyappam-Unniappam is also used as a ritual offering, in temples in Kerala (South India). Check out the recipe below. 

• Wheat Flour - 1 cup
• Rice Flour - 1 tbsp
• Banana - 1 medium size
• Baking Soda - a pinch
• Jaggery - 3/4 cup
• Salt - a pinch
• Grated Coconut - 2 tbsp
• Cardamom Powder - 1/4 tsp
• Oil + Ghee - as required for frying

Garnish:

• Roasted sesame - 1 tsp

Equipment:

• Paniyaram Pan / appachatti
• Toothpick

Method

2. Now add the rice flour to the mixing bowl

3. Take the jaggery and break it into pieces or grate it using a grater. Add about 1/2 cup water or as required. Microwave it for about 30 seconds to one minute till the jaggery is completely melted. Strain it to remove impurities. 

Note: If you do not have microwave you can melt the jaggery in a pan over the gas as well.

4. Dry roast the grated coconut till slightly browned and fragrant.

5. Mash the banana with a fork.

6. Now add the mashed banana, melted jaggery, cardamom powder and grated coconut to the dry mix in the mixing bowl. Fold in and the batter should be of a idly or pancake consistency. Let the batter rest for 20 minutes or more.

Note: You can store the batter overnight in a fridge also at this point.

7. Now add the baking soda and salt and give it a stir.

8. Heat a Paniyaram pan and fill each cavity with about half oil + ghee mixture. When the oil is hot, add about 1 tbsp of batter into each cavity. At this point keep the gas at high heat for 1 minute. Then lower the flame to medium and cover the pan. Cook covered for another minute then turn the unniayappam while the center is still soft. This will ensure they have a full round shape. Cook for another minute till a toothpick inserted comes out clean and they have a nice brown color.

Tip: fill the cavity with batter leaving a little space at the top. Once the Unniyappam starts getting cooked it will fill the whole cavity and it will be difficult to turn if there is no space.

Note: Unniyappams store nicely in the refrigerator. You can store them for 2-3 days in the fridge.

Enjoy it hot or cold. 

5 May

I was visiting my aunt in Mumbai in 2018 during the winters. My mesho(aunt's husband) was working in Nabard and fortunately just during the weekend I was visiting, Nabard had setup Nabard Haat, a fair-cum-exhibition of local handicraft where Local and rural artisans from different states showcase and sell their products in more than 100 stalls.  It was spread out in a very big ground and was a big crowd puller. Things like Madhubani painting, sattu, pickle, papad, khadi clothes, Sambalpuri saris, Kerala clay utensils, pulse etc. were selling like hot cakes. It reminded me of the Krishi Mela (agricultural fair) we used to have in IIT Kharagpur annually.  Since back in my childhood days, there weren't many entertainment zones around, we would really wait for this fair where people from the area would showcase any agricultural products. And my main motive to visit the fair was to have the lovely food it would have. It was also the first place I had tasted the Butter fried fish of the famous Benfish brand (Bengalis would surely understand the nostalgia in this!). 

It was in this Nabard Haat that I saw a little shop selling Kerala pots and pans. Immediately my eye hovered on the Meen Chatty sitting on one of the corner of the shop. I so badly wanted to purchase it. While my aunt deliberated whether it was an authentic Meen chatty, my mesho said since it was a Nabard organized event, these were authentic local artisans. Even though the price seemed a little expensive I got the desired Meen Chatty finally. 

The Meen Chatti or Kerala Clay pot has always sounded fascinating to me. The first time I had seen anyone cooking in it was Peter Kuruvita in "My Sri Lanka" Series. He would effortlessly cook fabulous dishes on these clay pots in stunning locations and I used to keep imagining how amazing the food might taste because it was getting slow cooked on a clay pot. The earthy aromas would surely infuse and create a magic in the dish. 

Due to its numerous health benefits, Ayurveda suggests cooking in a clay pot. The food being cooked in an earthen cookware makes it aromatic and retaining the nutrition, minerals that include calcium, magnesium, iron and phosphorus. Clay being alkaline in nature helps in neutralizing the PH balance of the food by interacting with the acid present in the food and hence acts as a natural detox. The porous nature of earthenware allows for slow and even cooking, while retaining the natural juices in food.

Now, every time I thought about cooking in that chatty I was like, I don't want to blacken or harm to pot and kept pushing using it. Eventually I completely forgot about it. And very recently while housekeeping I 'discovered' it. This time around I decided I had to use it, so I followed the standard seasoning steps for the pot and got the pot ready in a week. Since it was a Kerala pot, it was only justified that the first thing I tried had to be a Kerala preparation.

I fell in love with Kerala cuisine when I was staying in Navi Mumbai. I stayed there for many years but only at the fag end of my stay I realized there was a Kerala House in Vashi, which was not very far from where I lived. The anonymity of the place was attributed to the fact that it was tucked away in an  obscure corner behind the Raghuleela mall in Vashi. It basically is the Culture center of the Kerala state Government that has a canteen within the premises.  A no frill place, they serve authentic Kerala Sadhya and you can order a side of chicken or fried fish. But the meal is just outstanding. Even if you are not a Malyali you will definitely end up loving the simple food. I remember it would get crowded fast, hence if you wanted to have a meal you needed to be at the place soon. 

The next time I had Kerala food was in Kerala itself. We dissed the gourmet restaurants and would always wander to the local cafes serving fish curry rice and appalam (papad). The ambience might not be great, but the food would be really finger licking good. Kerala food also has some similarity with the Bengali food culture hence I loved it even more. Any cuisine which has a heavy fish influence is close to my heart. Just like the Malvani cuisine of Maharashtra.