I am a Chef and I did not become chef just because of choice rather it was inculcated in me by my most loving father who took a job in Indian Railways in 1966 after leaving a prestigious job from PWD of India just because he loved to travel and of course savour the cuisine of different regions of the country. My mother informed me that after marriage she learnt how to cook non-vegetarian food from my father, which speaks about the innate capacity my father possessed to transform himself into a Master Chef.
I was a student of IHM Kolkata and while travelling to my college each day, I had to pass the Indian Passport office where I used to see long queues of people standing for their passport form submission and at the back of my mind a dream started to take shape; a dream of travelling, which by virtue of my father’s passion was inherently in built. But my dream was a little different. I dreamt of seeing the whole world by becoming a Master Chef. Thus began my journey in pursuit of my goal and I was employed as a butcher with the Royal Olympic Cruises of Greece and went on to join Costa Cruises of Italy which was truly a very pleasant experience my life.
Chef Majumder is one of the best professional Chef cum trainers whom I have met. Got an opportunity to work with him in two events. One at a molecular gastronomy workshop organized by chef Majumder and another was in coordination to conduct a food festival at Chennai.
The former event was at LPU. Where I was overwhelmed at his hospitality and planning in conducting the event. Everything was so professional. The time plan, the itinerary, workshop ingredients organizing, deliverance team building. Could see positivity at the team with him.
The second event was organising a Punjabi food festival at Chennai. The menu was framed by Chef Majumder. The dishes were so authentic and lot of RND has been done in framing the menu. The effort was very much felt by the guest who dined at the food festival and made it a grand success and in fact we extended the festival for another week based on the reviews and financial success.Chef Majumder – so multi-talented chef with professional approach in whatever he does. Proud to be in association with him. Thanks and regards Jesu Santiagu Lambert
by Combined Society for Educational Research and Development for 2018
by Combined Society for Educational Research and Development for 2019 also add the photographs in the zip folder named Mumbai Award
Think Punjab and your brain are in a split second coordinated to the ceaseless rundown of flavourful enjoyments the nation needs to thank the state for. Mark Punjabi luxuries like Makki di Roti and Sarso ka Saag, Chicken Tikka, Lassi and Choley Bhature have risen above the state's boundary and verified a spot on a few plates and hearts, both home and abroad. And afterward there are some concealed pearls in the blocked back streets and towns of the state as yet hanging tight to get its due. Punjab is generally prestigious for its fixation on kukkad (chicken). The chicken and tandoori dishes of Punjab remove a large portion of the spotlight with regards to discussing Punjabi food. Amritsar is a city of pilgrimages. Regardless of whether it is to sustain your soul and soul with the magnificence of the Golden Temple or pack into the succulent ghee-injected treats of its numerous dhabas. It is additionally a city of particular cooking. Nobody can do everything; a similar family carries on the custom for ages, their recipes are safely guarded. As the cooler months set in, the lanes top off with the freshest produce of the period. The prolific fields of the Punjab tandoori meats and breads, the delectable kulcha chole and the soothing sarson ka saag aur makki ki roti – however the fundamental feature of winter through spring is the fish - Amritsari Macchi in Indian Punjab and Lahori Macchi in Pakistan Punjab.
The Punjabi soil is acclaimed for its fertile Basmati rice and wheat fields. The rest of low-lying land, unfit for farming, has been supplanted with fisheries. Fish cultivating in characteristic water and town lakes has turned into a beneficial exchange for Punjab (India/Pakistan). The natural river of Harike offers singhara and sole. The more exotic breeds, for example, carp and the Indian rohu, katla and mrigal are developed in village ponds. Local people maintain that the sweet waters of the Punjab add to the refined taste of its fish.
Be that as it may, shouldn't something be said about the straightforward city society, the general population of Lahore and obviously Amritsar, sitting somewhere in the range of thirty miles away from each other, where fish was a regular dinner have a great time in autumn, winter and spring? So as to guarantee fish as their very own dish, they powdered a couple of indigenous flavours and set it to marinade in the driving rain winters. The fish was then dipped in rice flour and besan (gram flour), lastly double fried it to orange perfection. What is the reason for double frying it? So as to get the additional crip and crunch that upgrades the taste fundamentally.
In the sub-continents, especially Punjab Rohu the sweet water fish is the most prevalent decision for the Amritsari/Lahori Fish. It is trusted that the wealth of this river fish, from Darya-e-Ravi, and the gift of cool brilliant climate of the locale from harvest time to spring and obviously Basant, the bubbly festival to invite spring, enlivened the Punjabi cooks to make the Amritsari/Lahori Fish. In Indian Punjab this delightful fish, or a fundamentally the same as tasting fish to the Lahori Fish, is exceptionally well known and passes by the name of Amritsari Fish. It is a fish from River Biyaas, double fried in a besan batter to bright orange perfection and presented with green chutney. It is a well-known road top pick, in this manner to assume that the general population on the two sides of the Wagah Border love this heavenly player joy is a sheltered suspicion. It is presented with hari chutney or imli (tamarind) chutney, or both on the off chance that one needs an additional punch.
History discloses to us that spring was the point at which local people delighted in eating fried pakoras, kachorian, purian, a wide range of pakwans (batter fried or fried foods), and in this manner they chose to batter fry Rohu, and gave the batter an orange yellow colour to represent Basant. This double fried fish turned out to be prevalent in Punjab on the two sides of the outskirt. Introduced as road nourishment, reasonable, snappy and heavenly, anyway as its prominence developed it balanced as an extravagant supper dish presented proudly at festivities crosswise over India and Pakistan.
India's history returns a great many years and each age has acquired one of a kind commitment various fields, for example, – science, arts, culture and even foods. The topic of discourse here is a sweet dish that has been available in India, since extremely prolonged stretch of time. Indeed, it is Malpua, which has been a favoured sweet dish for some individuals in India, Bangladeh, Pakistan and even to Nepal; who might be isolated by political limits yet have a typical authentic and social past. As Indians, we are spoilt for decisions as well. From Gajar ka Halwa to the healthy Moong Dal ka Halwa or the chewy Pinni or the debauched Patishapta, there is such a great amount to pick and pick, and we are not grumbling. Malpua is one such treat we can never say no to. The customary sweet has been a bubbly staple since ages. For a very long time in Indian families, Malpuas were related with something celebratory or was readied when there was good news or somebody was visiting home from far abroad.
Well known crosswise over North and Eastern districts of India, Malpuas history returns to the antiquated Vedic occasions. Some food Historians likewise name the sweet treat as one of the oldest desserts of the subcontinent. Portions of Bengal, Bihar, Orissa, Nepal and Bangladesh set up the treat for different festive events. Malpua is a part of the Sakala Dhupa or morning nourishment served to the Lord Jagannath at the legendary Jagannath Temple in Puri, Orissa. Malpuas alongside Patishapta are an inborn piece of Poush or Makar Sankranti festivities in Bengal. Malpuas are likewise produced in Odia homes amid Raja sankranti. It is additionally a distinguished piece of 'Chappan Bhog' served to Lord Krishna on Janmashtami and Govardhan Puja.
The beaten egg condensed milk flour emulsion gets all the consideration as it is being dropped into flat kadhais with ghee to shape enormous, full moon like flapjacks that are bested up with rabri or eaten with Phirni. Most shops experience anyplace between 2,000 to 5,000 eggs in a single night. The double egg variant is fluffier and crispier for clear reasons. It is a sweet that represents celebration and festivities the nation over and past. People are accustomed to eating Malpuas in winter spiced with fennel and dark pepper. It has been the food of the divine beings, having been a piece of the Chhappan Bhog or at Puri. Strange to understand about a non-vegetarian version of such an old dessert which is part of another great event of a particular religion Ramadaan.
Bengali, Maithili and Oriya malpua is customarily made distinctly with thickened milk and a little flour (at times rice flour rather than wheat flour). In Uttar Pradesh and Chhattisgarh there are a few varieties, utilizing a few or the majority of the accompanying fixings: maida (refined flour), semolina, milk, and yogurt. The batter is left to represent a couple of hours before being spooned into a tawa or a kadhai of hot oil to frame a foaming hotcake, which ought to be crisp around the edges. The pancakes are then submerged in a thick sugar syrup and are an unquestionable requirement during Holi. Malpua otherwise called Marpa in Nepal is exceptionally made in the Kathmandu Valley, which uses maida, crushed up ready bananas, fennel seeds, pepper corns, milk and sugar into a batter and prepared in the same process as in India.
The deep-fried pancakes absorbed a sugary syrup, returns 3000 years in time. A few Vedic sacred texts make note of 'Apupa' which is said to be the most punctual type of Malpua. Apupa was a sweet cake where grain flour was either fried in ghee or boiled in water, and after that soaked in honey. Barley was a standout amongst the most highly respected grain consumed by the Aryans. Rice and wheat came a lot later.
Famous Food historian K.T. Achaya wrote in his book 'A Historical Dictionary of Indian Food', Apupa was a "vedic fried sweet item of barley or rice flour drizzled and dripped with honey, and modified with sugarcane juice and sugar. Apupa was an item permitted for use at annual ancestral Shraddha communities."
With the entrance by the Buddhist it experienced different varieties "with broken rice it was known as Kanapuvam", Achaya notes. Achaya further composes that pua and Malpua of Modern Bengal are developed variations of Apupa. Indeed, even Appam so far as that is concerned gets its name from the Vedic Apupa.
While conventional preparation of malpua just comprises of flour and thickened milk which is seared in ghee, that is the manner by which they get ready Malpua for Poush Sankranti in Bengal. In any case, there are a few varieties of Malpua. Numerous preparations utilized mashed ripe bananas, or pineapple in the batter. Some frequently top their malpuas with consolidated milk, nuts and cardamom. In Odisha, the Malpua is plunged in syrup after they are seared. The Bihari adaptation of this dish has sugar added to the batter before frying.
Realities of Malpua:
With over 8000-year-old history, Indian food is known for its assorted variety of flavours and provincial cooking. Malpua, an Indian sweet, as a part of this heritage keeps on being the most seasoned Indian mithai. Let us understand more about the mystical treat dish that is extremely well known in India, Bangladesh, Nepal, and Pakistan.
1. What is Malpua - Malpua alludes to small pancakes made with generally all-purpose flour/wheat flour that is fried in desi ghee or refined oil and after that absorbed in sugar syrup. In India, it is generally served with chopped dry fruits and rabri as toppings.
2. Reference from Rigveda - You will be surprised to know that the first reference of our very own malpua was made in the Rigveda, as ‘Apupa’. Rigveda is the oldest of the four Vedas and talks about the recipe of Apupa that uses barley flour made in form of flat cakes, deep fried in ghee and then dipped in honey before serving. Also, food is an important aspect of the Rigveda that claims the end of ignorance and bondage through food.
3. Wheat flour recipe - With time malpua has changed. In the 2nd century BC, the Apupa was modified and was made with wheat flour, milk, clarified butter, sugar, cardamom, pepper, and ginger.
4. Pupalike - After this, in the 2nd century only, Pupalike was introduced. Pupalike refers to a small cake of wheat or rice flour stuffed with jaggery and deep fried in ghee. In certain places, it was also called ‘Stuffed Apupa’.
5. Inclusion of Egg - Malpua is a live example of how things change with cultural and geographical influences. The simple Apupa went through a massive makeover in the Islamic courts and is today called ‘Malpua with Egg and Mawa’, a popular sweet that is made on Muslim festive occasions and celebrations. It is popular in Pakistan.
6. Malpua and Diversity - Today, malpua is a popular sweet dish that you can easily find in all the Indian states and is generally made at home on festivals like Holi, Diwali, and Eid. Across India, it has different names and methods of preparation, but the essence of the dish lies in its universal unbeatable flavour.
7. Variety never ending - In Bangladesh, malpua is incomplete without fresh fruits. Here, the batter contains mashed banana. While in Northern India, the malpua is all about sugar syrup and contains no fruits. While the other regions celebrate it as a dessert, the Maithil region of Bihar serves it with mutton or chicken curry during Holi as a main course dish.
8. Prasadam - In the Jagannath temple, Puri, malpua is offered as the first thing (Sakala Dhupa) to Lord Jagannath in the morning every day. Popularly known as ‘Amalu’, this sweet dish is also an integral part of the Chappan Bhog, offered to Lord Jagannath.
9. Winter celebration - In West Bengal, malpua is celebrated during winter season along with Pithey (Bengali Sweet).
Food is something that associates each territory of India. Also, malpua is a live precedent, that has experienced numerous makeovers however keeps on being cherished such a great amount through the length and expansiveness of the nation.Continue Reading