Just Walking Around

Fish Tales

With the Shravan ending sometime back and Ganesh festival just concluding, I remember a funny incident from one of the books/ play written by the great satirist Pu La Deshpande , in which a devote Kobra short for Kokanst Brahman who has kept the ritual of not eating non-veg food beginning Sharavan and continued upto Anant Chaturdashi is so desparate to eat some fish . That when a friend of his describes the fresh fish available in market saying the Bangada ( Mackerel ) is so fresh that they were still jumping on the wooden board of the Kolin who was selling the same at the local fish market. This prompts the Brahmin to say to his wfe “ Aare Kaku Gannya mahant hota Bangde aale aahet bazaarala . Me kay mahnto ek pishvi de mala . Ganapati che visarjan jyawar thet jato bazaarala ani antoch tode. Tawa garam karun thev bhajun khauya doghe , Kay mhantes go Kaku”…..

But jokes apart I can sympathize with that character as I myself have been abstaining from eating non-veg during Shravan and continuing it up to Anant Chaturdashi and being a GSB myskef I can totally relate to his feelings. Though not so desperate but if anyone asks me join for a veg lunch or dinner after the two month abstinence, you will find a big frown on my face.

So here’s my take on some of the best fish restaurant in Dadar – Mahim area and some out of Mumbai.If you are true Dadarkar you can’t miss the oldest and best fist restaurant in the vicinity of the Iconic Sena Bhavan going by the name of “Gomantak Boarding House” or simply known as Gomantak. 

It is high recognizable by the long serpentine que in the form of a waiting line just outside the restaurant stretching upto a few shops down the footpath. And on the weekends you need have lots of patient as you may have to wait nearly 45 minutes to an hour before you get to be seated and have your food. But the wait is worthwhile as the fish served here is so tasty you will be licking your fingers dry by the time you end your lunch / dinner. For those of u who like their seafood to b subtle, this cuisine is not recommended. However ones who like coastal Maharashtrian food, this place is excellent- worth the wait. The Same items that are in a la carte section of the menu are also found in thalis. Bombil fry is one of the best I have had so far.  The Rawa coating  is not much and hence the taste and flavour of fish came above others.

Flavours of masalas is enjoyable and the fry was crisp outside and flaky and juicy inside. Shell fish sukka has a dry , intense, flavourful gravy. It had incorporated flavours of shell fish as well as the spices.

 Loved the taste. Crab masala is exceptional and mouthwatering . The gravy has masala flavour but not the least in your face type rather the texture comes from the ground coconut gravy and the authentics spices used to make this preparation.  The flavour of crab is beautifully incorporated in the gravy. It takes a lot of calibre to make a thin yet super yumm gravy.

 Mutton masala is also very good. It has a light thin gravy but flavourful and yummy. Flavours of meat and spices make their presence felt. Meat pieces are soft and chewy and generally good to taste. Prawn rice or Kolambi Pulav as it is known is  spicy, somewhat hot and good to taste .We enjoy  all their offering s whenever we visit this place. And not to forget all the food has to be washed down by tasty and strong but robust sol kadi.

Next stop for fish lovers is another Gem going by the name of “Chaiitanya” , the best fish and Chicken restaurant with a distinct Malvani flavor and cuisine. 

Surekha Walke is a serene counterpoint to the flurry of  activity around her. Her kitchen assistants busy themselves preparing for lunch / dinner service at the Dadar outlet near Agar Bazaar just opposite the old Sahakari Bhandar . A small family run restaurant with good food and great ambiance. Surekha Walke the owner herself inspects the day’s catch. If its lunch time / dinner time the restaurant will be teeming with customers some of whom would have had to bear the brunt of the Mumbai heat and humidity while waiting outside to get a table here. The tenacity of these customers patient is testament to this eatery's reputation and the yummiliscious food it serves.This Dadar outlet opened only 8 years ago and promise to serve authentic Malvani cuisine that it started serving in their 1^st outlet in Malvan market. 

Surekha, who sources her coconuts, garam masalas and tirphal – a typical Coastal spice known for its pungent flavour ,from her Malvan home where she strted flagship restaurant 25 years ago.She is joined by her son Mitra at their Mumbai outlet whereas her husband Nitin juggles between the outlets in Malvan ,Sindhudurg and Sawantwadi. Before venturing out into Hotel business the Walke’s had no formal training or knowledge of running a restaurant. .When Chaitanya opened for business in Malvan there were only an handful of restaurants in the area that too with limited operating hours. You couldn’t find anythi open between 2:30 pm to 8:30pm. Back in the late 70’s and early 80’s a ferry service ran between Mumbai and Goa. Soon tourists started flocking to Malvan and about 30-40 eataries spring up to cater to the heavy demand. In late 80’s the ferry services were stopped and most restaurant folded up. Then in the early 90’s a government engineering college opened near Malvan and a few students came to stay with the Walkes. Surekha Walke would serve them piping hot meals and soon by word of mouth publicity of her culinary skills spread. They then rented an eatery that had shut down and began their journey for fish curries and Malvani cuisine. Their turning point came in 1993 when a junior teachers conference was held near Malvan. Around 4 lakhs teacher from across Maharashtra participated in it.

When they would return from visiting Sindhudurg Fort and would stop by at their eatery. They would work round the clock to keep up the sudden surge in demand.The cooks would be up at 4 am to cook on coal and wood fired stoves. Their struggle paid off and soon and a modest eatery made it into an “must visit” place in whole of Malvan.

In 2010 the Walke’s decided to branch out ot Mumbai & tasted waters with a small take away counter in Shivaji Park before setting up a restaurant in Dadar in a few months time. The customers who ate here could distinctly tell that Chaitanya’s curries were different from those served in other near by fish eateries. The Walke’s realized that the Mumbai water was not suitable for ther curries. The water in Malvan was hard which gave their curries that authentic Malvani flavour. So for a year or so the Walke’s would transport the water required for preparing the curries right from Malwan itself.Even the coconut sourced locally in Mumbai didn’t give the exact taste that they wanted to achieve. So the Walke’s started sourcing the geela nariyal too from Malvan . 

This special coconut is meatier version of the brown ones and is juiciest and once it starts to dry this produces oil & acquires a strong smell rendering it unsuitable for fish curries. It can be used for chicken recipes. The Walke’s continue to rely on the coastal town for their signature 18-ingredient “bhajlela” garam masala across their outlets for their signature dishes of Surmai , Kekda (crab)and Mori (baby Shark) . The Walke’s found a fix for the hard water issue , they started adding sea salt to the cooking water to get that hardness and the authentic taste.

So if you looking to devour some finger licking and mouthwatering fish recipes be sure to land at either Gomantak or Chaitanya and have a blast with the spicy authentic Malvani cuisine…

Just Walking Around

Gaon Tithe ST … Hath Dakhwa Bus Thambwa…(Where Theres a Village there’s an ST …. To Stop Bus Just Wave)

With the Ganesh Chaturthi fast approaching the natives from Konkan called “Chakar mane” or the Blue collared workers earlier working in Mumbai Textile Mills and now in Service sectors of Couirer, Transport (Drivers) and Food Service (Swiggy , Zomato , Uber Eats) will get ready to go back to their villages in the Mangaon ,Dapoli, Khed , Furoos ,Chiplun and upto Ratnagiri some even going till Sawantwadi / Shiroda to celebrate the Ganesh festival for 10 days . Before the Konkan Railway was established on the West Coast and even today all these people along with there families and extended family members would make dash to Mumbai Central ST Bus depot to catch the red coloured ST bus . These ST buses are called “Lal Dabba” in the local slang and literally they are like boxes made of steel painted the trademark Red and with the yellow MSRTC log on the sides. The insides of these have around 45-54 uncomfortable barely cushioned bench type seats with typical dark green regzine covers and with windows which mostly don’t open due wrong design or non-maintenance. The bus when it leaves during this festive season is filled to full capacity with additional people standing in the gangway. The luggages of the travellers are loaded on top of bus fixed with strong ropes.

But these ST buses are the only mode of transport for villagers residing in very remote places to reach their home. Theres a common saying in Maharshtra Gaon Thithe ST , which literally means “Where there is a village there a ST buses which services  it”. Another common phrase is Haath Dakhwa Bus Thambwa which means just wave your hand at any given notified ST Bus stand or even at large signals at prominent junctions and the driver of the ST bus will oblige you with a pick up so you can reach your village safe and sound.

Going back in history The Maharashtra State Road Transport Corporation was established by the State Government of Maharashtra as per the provision in Section 3 of RTC Act 1950. But the first bus was flagged off from Pune to Ahmednagar in 1948.

Tracing the history that saw this development, we go back to the 1920s; when various entrepreneurs started operations in the public transport sector. Till the Motor Vehicle Act came into being in 1939, there were no regulations monitoring their activities which resulted in arbitrary competition and unregulated fares. The implementation of the Act rectified matters to some extent. The individual operators were asked to form a union on defined routes in a particular area. This also proved to be beneficial for travelers as some sort of schedule set in; with a time table, designated pick-up points, conductors, and fixed ticket prices. This was the state of affairs till 1948, when the then Bombay State Government, with the late Morarji Desai as the home minister, started its own state road transport service, called State Transport Bombay. And, with this, the first blue and silver-topped bus took off from Pune to Ahmednagar

There were 10 makes of buses in use then – Chevrolet , Ford , Bedford, Seddon, Studebaker, Morris Commercial , Albion , Leyland , Commer and Fiat. In the early 1950’s two luxury buses were introduced based on Morris Commercial Chasis. These were called “Neelkamal”  and “Giriyarohini” and used to ferry passengers on the Pune-Mahabaleshwar route. They had 2-2 seats, curtains, interior decoration , a clock and green tinted windows. A little upscale as compared t the “Lal Dabba”. 

The interior was little spacious with good leg room and seats where sofa cushioned. Some buses had seats with a stick at the side to make the seat recline a bit. Also the concept of hand rest were introduced to divide the passenger seating area so that passengers avoid fighting in slang Marathi “Are tujya baapachi seat aahe kay. Ticket gehtle manje purna bus vikat ghetli ki kay “…over seat space. A classic case of over demand and under supply.

The condition of the ST Personnel especially the drivers is not good. Just imagine how stressful is the condition of these drivers who have to ply over 70 million passengers every day in the 1,50,000 buses operated under the MSRTC Road Transport Undertaking. From the well laid to those replete with potholes, from the ever bumpy, undulating, and broken to just a dirt track, is what makes up the massive 55 lakh km-long road network of the state.And a safe long-distance journey under most of these circumstances needs expert maneuvering skills and an undisturbed mind for thousands of drivers that traverse these roadways.

Providing efficient, economic, safe and reliable public transport in urban, hilly and rural areas is by no means an easy task. It becomes all the more challenging when you see most staff still clamoring for adequate compensation, benefits, good working conditions and even some respect. After all, they are responsible for helping millions of passengers reach their destinations safely despite battling a hostile terrain in many parts, undertaken under harsh working conditions.

Moreover, a large number of drivers in the ST who are not on the governments’ payrolls or are out of the regulatory net earn one-tenth of what their counterparts working in the Private road transport units earn.

The complaints from drivers who are not getting sufficient benefits are intensifying as even State transport corporations are increasingly opting to put their bus services on contract. Officials in the corporations admit in private that there are also cases of buses that operate under State carriage permits where the drivers are not paid as per the mandated rules. Besides inadequate and disparate payments, drivers often face difficult working hours and a tough working environment. This can lead to fatigue and accidents. There were 37,487 bus accidents that resulted in 12,088 deaths and 50,686 injuries in 2016, according to Road Ministry data.

Leading transport experts say Drivers should be given resting places every 400 km, so that they can sleep, freshen up and have nutritious meals at reasonable rates. There should be medical benefits, with at least ₹20 lakh compensation on accidental death.

Lawmakers, it seems, have taken note of this issue. Stressing the need to improve drivers’ working conditions, a recent Parliamentary Committee deliberating on amending the Motor Vehicle Act has recommended that action be taken to alleviate drivers’ stress arising due to climatic factors and long working hours. Responding to the suggestion, the Ministry of Road Transport and Highways informed the Committee that setting up of stop-over points along highways for the drivers is being considered. While these steps from the Government will require time and resources, for the passengers to give a little respect to the ‘captain of the bus’ can come free and with immediate effect.

Drivers often crave that respect from their passengers. “In Sweden, bus drivers are called ‘Ambassadors’. Why can’t we do the same in India? If flights can have pilots, ships can have captains, don’t the bus drivers require some recognition and respect?

So next time you are ridiculing the ST service and bad mouthing the arrogant attitude of their drivers, please stop , think of all those times when you used the ST and reached your destination in the remotes part of Maharashtra safely and was able to enjoy the festive season with your extended family and had a gala time for a few days of your other wise stressful life and then compare it with the plight of these ST drivers. Give due respect to them and also patronize the ST Service whenever possible so that this great service does not disappear from the face of the earth.

Just Walking Around

Punjabi Dhaba in the Midst of Mumbai….

A small news appeared on the inside page of the Times of India today. Kulwant Singh Kohli the owner of Pritam Da Dhaba and creator of the World famous “Butter Chicken” passed away at a ripe old age of 85.A legend in his turf of culinary and hospitality industry. A soft spoken person with a golden heart a person who introduced Mumbai to the authentic taste of traditional Punjabi cuisine.

It all began in 1942 when a Rawalpindi entrepreneur Prahlad Singh Kohli - the father of Kulwant - came to the erstwhile Bombay to start a small Punjabi eatery, 'Pritam Hotel' in Kalbadevi, but it failed miserably and he was left virtually penniless. He then decided to move to the ‘labor class’ populated Dadar with the hope of cashing in on the upcoming movie studios in And his gamble paid off. Kohli was known to go out of his way towards the struggling actors who patronized his joint. A meal then would cost Rs 19 and Rs 38 for two. With many studios in south Mumbai and the still infantile suburbs cradling the success of the film industry, the Pritam Hotel also thrived, with the menu lovingly supervised by his wife, Harkaur.

In 1953, the young Kulwant, then barely 11, reluctantly joined his father in the business in Mumbai. His  pleasing manners and helpful nature he soon became popular with the film industry folks and even leading politicians of the era.Most of the leading star of Bollywood at that time were from Lahore from erst while Punjab in Pakistan and would crave their original north Indian cuisine in alien Mumbai. They now had a place in the heart of the city where they  but could relish and relive the flavors of Punjab.

Actors like Dilip Kumar, Manoj Kumar, Sanjeev Kumar, Raj Kapoor, Raaj Kumar, Sunil Dutt, Dharmendra Deol, Rajendra Kumar, Dev Anand, Jagjit Singh, Anand Bakshi, Shanker-Jaikishen, Chetan Anand, Kamal Amrohi, BR Chopra, Yash Chopra and many more became friends with Kulwant Kohli bonding over food and drinks.

As a sharp businessman and restaurateur the Kohli's expanded the place by buying out neighbourhood properties to offer a restaurant, a typical Punjabi-style 'dhaba', fine-dining, a full-fledged four-star residential Hotel MidTown Pritam, etc.

As the hotel's name spread far and wide,it was now patronized by all foodies who had a taste for asli Punjabi cuisine. Bolloywood’s original Showman Raj Kapoor came to inaugurate the renovated and centrally-air conditioned Pritam Hotel in 1975, kicking off the trend of fully air conditioned eateries which picked up in a big way and is common today.

It was the only restaurant till then which didn't have a formal menu, but served all time popular mouthwatering Punjabi cuisines like butter chicken, chicken masala, tandoori chicken, mutton kheema, fish fry, parathas, biryanis, etc. Till date these are the best dishes when you land a seat during the weekend rush. Kohli prided himself on introducing authentic 'butter chicken' to the the Mumbaikar's in the 1950-1960's, which was a raging hit and now a 'must-item' on all city restaurant menus.

Around 1985, his sons introduced the 'dhaba' concept to the city with an open-air extension to the existing restaurant, 'khatiyas', charpoys, an open kitchen and friendly service, which went down well with the Mumbaikar’s

Kohli also ventured into the film industry with Sangeeta Films Corporation, which acquired the world distribution rig for the films “Paakeeza" and “The Burning Train. Story has it that even Sunil Dutt and Dharmendra when they were stragglers couldn’t afford a decent meal would land up at Pritam’s and have their fill . Their relationship with Kulwant was such that , they would eat to their hearts content and pay when they were flush with funds.

The legacy is being taken forward by Kulwant Kohli’s grandson Abhayraj Kohli . The junior Kohli, who has a Masters in Hospitality Management and is the brain behind the parent company's launches, Grandmama's Café (Dadar and Lower Parel) and MRP (My Regular Place). 

By end of the year in 2016, Stashes of photos frames of senior Kohli bonding with yesteryear icons like Sanjeev Kumar, Manoj Kumar and Rajendra Kumar graced the walls of Pritam Restaurant & Bar . The idea was to re-brand the company and allow guests to walk down memory lane Pritam Da Dhaba, the dhaba section will also see changes. They will offer dishes inspired from the famous Highway Dhabas across India and also , give them credit. Instead of eating dhaba food elsewhere , the patrons will experience the culture right there . The walls now tell a new story but the food won't. It will always be wholesome North Indian Hardcore Punjabi food. No diet food but a meal for the masses with familiar smell taste and flovors.  

While no one in the clan has been christened as Pritam, Kulwant Kohli’s father  wanted a name that meant beloved in as many Indian languages as possible and hence, chose “Pritam”.

An apt name for a truly Punjabi restaurant. A true tribute to this restaurateur would be to order a Butter Chicken and Crisply done Tandori Roti , gorge on the lip smacking dish ,clean out the plate and burp loudly to your hearts content as a salute to Kulwant Kohli the Butter Chicken Man..

Bole Sau Nihaal Sat Sri Akal …Wahe Guru Da Khalsa Wahe Guru Di Fateh….

Just Walking Around

Ye re ye re pausa….

Just yesterday I was having a conversation with little Bhakti . I was in Ahmedabad for my office  work for last 4 days .The conversation wnet something like this – Bhakti – Hi Papa where are you ..Me – In the office , working.  Bhakti – Are you in an AC cabin . Me—Yes  its too hot here in Ahmedabad . I will get scorched if I go out … Bhakti – But its raining heavily in Mumbai right now…Me – Wow that’s great ..Bhakti – Papa why don’t you sing “Ye re ye re pausaa “, then the rain in Mumbai will come to Ahmedabad and the Sun will come to Mumbai . How is the idea … Me – Ha ha ha that’s really good idea..and then we sing the song “ Ye re ye re pausa “ together and laugh out loudly …

But seriously these Marathi nursery rhymes or Bal Geet as they were called were so much more fun . You must have read the funny Whatsapp post going around – Do you know why we are facing Rain deficit …All our tiny tots  in English medium school are singing  “ Rain Rain go away , Little Johnny wants  to play , Rain Rain go to Spain”  instead of “ Ye re ye pavsaa.” And God always listens to the kids when the ask with a pure heart ….Ha ha ha..

I still feel that our traditional Bal Geet’s in Marathi are more positive and with beautifully crafted lyrics than the Englishnursery rhymes. Take the case of  “Jhuk Jhuk Aagin Gaadi , Dhuranchya Regha Havet Kadi , Palti Jhade Pahuya …Mamachya Gavala Jauyaa…Mamach Gaon Motha , Sonnya Chandicha Petha , Shobha Pahun Gheuya ..Mamachya Gavala Jauyaa…Mamach Baiko Gorti , Mhanel Khuthli Porti , Bhachyanchi nave sanguyaa.. Mamachya Gavala Jauyaa….Such creative lyrics and so much fun while singing..

Then there is the ever famous Bal geet penned By Marathi Poet  Mangesh Padgaonkar … which goes like this “ Sang Sang Bholanath Paus Padel kay  ?, Shale Bahvti Tale Sachun Sutti Melel Kay ?…Sang Sang Bholanath Paus Padel Kay ? ..Bolanath Dupari Aai Jhopel Kay ? Ladoo Hulch Ghetana Awaz Hoil Kay ? ..Bholanath Bolanath…. Bhola nath Bholanath khar sang ekdaa, athwdya tun Ravivar yetil ka re teenda ? , Bholanath udya ahe ganitacha paper , Potat majhya kal yeun dukhel kare dhopar ? Bhonath Bholanath …Sang Sang Bholnath Paus  padel kay ?... Such a michievious song with every kids truest wishes ..

One more memorable song that I rember hearing from an old Vinyl record played in my  childhood on a HMV gramophone was the  sweetest song ever . Yes you guessed it right “ Assava Sunder Chocolate  Cha Bangla , Chanderi Soneri Chamchamta changala , Chocolate chya banglya la Toffee che Daar , Shepti chy jhupkya na jahdun jaeel khar,  Gol Gol lemon chya khidkya  Don , Hello Hello karay la Chotasa Phon…Biscuitan chya Gachhi var Mor Chandaar , Peper mint chya Anganat Phoole Lal lal, Chandi chy ajhada mage chandoba rahto , Motya chya   Phoolan tun lapa chappi khel to,  Unch Unch Jhoka Khel Rangala..Mayne cha pinjara var tangla… Kiti Kiti Sundar Chocolate cha bangala ..Chanderi Soneri Chamchamta Changla….Such beautiful lyrics bringing together a wishful thinking of a small kid .. What if there was a Bangalow made of chocolate with doors made of Toffee and windows of lemon drops . So sweet nothing as terrifying as the similar Bungalow made of sweet candies in the Tale of Hansel and Gretel where the evil witch lures small kids with these lovely goodies only to imprison them and later try to eat them up…Though unsuccessful in her en-devours and ultimate the kids out fox her and kill her .. The though of being alone in the woods and being trapped by the sweet looking Bungalow itself is scary .

For that matter of fact the English nursery rhymes that most of us have learned all through our childhood and even our kid now get to learn in their pre schools ,  are quite dark in nature and have a sinister back stories 

Take the case of the simple “Jack and Jill went up the hill, To fetch a pail of water.Jack fell down, And broke his crown; And Jill came tumbling after”. Did you know the roots of this poem are so dark that they should not be allowed anywhere near children. Jack and Jill are actually France’s Louis XVI and his wife, Marie Antoinette, who were convicted of treason during the French Revolution, otherwise known as the Reign of Terror, and beheaded. Jack or Louis XVI, lost his “crown,” i.e. his throne and his head. And Jill, or Marie Antoinette's head soon came tumbling after.

Then there is “Ring around the rosie ,A pocketful of posies,Ashes, ashes .We all fall down! “The origin for this rhyme is by far the most infamous. The rhyme refers to the Great Plague of London in 1665. The “rosie” from the rhyme is the rash that covered the ones who contracted the disease, the smell of which they tried to cover up with “a pocket full of posies.” The “ashes” were the cremated remains of the deceased, and well, they all did fall down.

Or the innocent sounding “Baa baa black sheep, Have you any wool? Yes sir, yes sir, Three bags full. One for the Master,  One for the Dame, And one for the little boy Who lives down the lane…. While this rhyme sounds innocent enough, it actually dates back to feudal England, and is not so innocent. There was an extremely harsh wool tax imposed on the farmers back then by King Edward I in the 13th century. One-third of the wool was taken for the king or the Master, one-third for the Church or the Dame, and one-third for the farmers. Some older versions of this rhyme ended with “But none for the little boy / Who cries down the lane,” showing us just how little was left for the people who cultivated the wool.

So is the nursery rhyme “Goosey, goosey, gander, Whither dost thou wander? Upstairs and downstairs And in my lady's chamber. There I met an old man Who wouldn't say his prayers; I took him by the left leg, And threw him down the stairs.. The lyrics actual meaning is in its back story .After England turned Protestant following King Henry VIII's creation of the Anglican Church, there were plenty of Catholic priests who refused to follow the Protestant faith. So, to avoid punishment, they set up small rooms in their homes, called priest's holes, to pray in. If they were found praying in Latin, as the Catholics do, they would be “thrown down the stairs,” or put to death.

Plagues, prostitution, burning at the stake—none of these are topics you would talk to a toddler about. However, so many of the nursery rhymes we all grew up singing have such dark origins that you'd be shocked to find you were taught these in school, and kids are still being taught these rhymes.

I would anytime go for the traditional childrens songs by our Indian poets especially the Marathi ones  like Mangesh Padgaonkar , GaDiMa or G D Madgulkar or the sweet Shanta Shelke..Try these one for their best ever lyrics … Bubble Gum by Mangesh Padgaonkar .. Which goes something like this “ Aadhi Baba detat Dum , Mag antat Bubble gum , Aadhi Baba detat Chaddi mag chocolatechi melte vadi …Aai ghete vachun dhada mag dete Batavada…  

So much fun …And a short one by Shanta Shelke goes something like this “ Sakhrech Kahu Tai Roj Khate , Tarich ti itki god god gaate … Aai mala roj ghalte na jeu ?  Mhanunach ticha maar sudhha mau mau”

And the most famous rain song ever to be written and melodiously sung goes like this

“ Nach re mora ambyachya vanat , nach re mora …Dhaganshi vara jhunjala re, Kala kala kapus pinjala re , Aata tujhi pali re Vij dete taali .. Phulav pisara nach …Nach re mora nach………

……. Pavsa chi rim jhim thambali re Tujhi majhi Jodi jamli re , Abhalat Chan Chan Saat rangi Kaman .. Kamani khali tya nach … nach re mor nach….

So next time my kids asks me to sing along any of these Marathi Balgeets I would enjoy singing them ,have some fun and create our own memories ….memories that will be cherished all thorough our lives….kudos to our Marathi Literature and Marathi Kavi’s for penning such memorable songs.

Just Walking Around

Amba pikato ras galato kokan cha raja jhimma khelato...

Yes it mango time once again. The best yummiliscious fruit one can have on a balmy summer morning or noon or night or for that matter anytime is Amba time during mango season.

Just as you enter into March this small fruit deep yellow on outside and fiery orange on the inside peeps out of wooden crates or cardboard boxes.Pick it up slice it or dice it and eat this king of fruits or just squeeze it and suck on the sweet pulp.

Aam or hapus as you know can be eaten in many forms besides eating it as a cut fruit.

You can have it as Amba Poli which has hapus pulp mixed with sugar and sun-dried on flat steel plates. The dried pulp forms stiff layers which are stacked on top of each other. The stacks are then cut into large squares before packaging.

The same pulp is mixed with sugar and nuts, then cooked along with boiled white rice. Once the pulp is reduced and evenly coats the rice grains, the Ambebath is ready to be consumed.

A special sweet dish combination is Amba Sheera in this the pulp is mixed with sugar and nuts, then cooked along with semolina in water or milk. Once cooked, the mixture looks like an amber-coloured paste and is ready to be consumed.

One of the finest of ripe mango curries is the Konkani ambya umman / humman. Since time immemorial, huge mango trees have been growing all over the plains, foothills and plateaus of India. In summer, these trees produce luscious mangoes in great abundance, shedding the ripe fruit every day on the ground. The birds, squirrels and bats feed to their hearts content but they are able to polish off only a portion of the bounty, leaving the rest for humans to enjoy.

These wild mangoes (called goyante ambo in Konkani) unlike the hybrid commercial cultivars, are generally smaller in size, have fibrous pulp and pack a punch in terms of flavor. It is these wild mangoes that the Konkani people love to turn into delicious, lip smacking ambya umman.

Some of the smallest varieties are just a trifle bigger than a lime, have thinner skin, are lemon yellow inside and have sweet sour flavor making the best mouthwatering Umman.

But just as the summer arrives traditional Maharashtrian also stock up on the best recipes of summer coolers to douse the heat and fatigue from the mugginess of the Mumbai weather.Take the case of Aam Panha made from the boiled pulp of raw mango mixed with the right quantity of cardamom and sugar and in some case a dash of cinnamon to give it the extra flavor. Once cooled and stored in the form of a concentrate it can be used any time to make a fresh drink when mixed with ice cold water or now a days to give it a fizz with soda . Drink this once you come home from the blazing sun outside and re-energize yourself.

Some other favorite raw mango or Kairi as it is called in Marathi and one that gives the tangy taste when you pronounce the word Kairi itself. The tangyness of raw mangoes pairs really well with the sweetness of tomatoes and the pungent flavour of ginger to make the Raw Mango Rasam The bright flavours will make everyone happy. Pachadi is a popular South Indian side dish similar to Raita. It is usually made with yogurt, chillies and coconut. This one blends in the additional vibrant flavour of raw mangoes.

 A similar Maharastrian recipe is Aamba daal . This is one of those quick-n-simple recipes that make you wonder how such a simple recipe can taste so heavenly. Raw mango being an essential element of Aamba Daal (sometimes also referred to as ‘Vatli Daal or ‘Kairichi Dal’), it is a dish associated with summer.

In fact, during haldi-kunku gatherings – a popular social tradition in Maharashtra – in the month of Chaitra as per the Hindu Calendar, Aamba Daal & Kairi Panha is the standard menu. 

One my favorites preparation which goes well with hot steam rice is the Aam Ras ki Kadhi Quick, easy and tangy, Aamras ki Kadhi is a delicious blend of raw mango puree, buttermik and besan along with a host of other spices and chillies. Make the most of the mango season with this delicious curry where the focus is the fresh flavour of the fruit.

But  no lunch / dinner in the summer season is complete without the thick sweet and mouthwatering Aam Ras. The word "aamras" is derived from the Sanskrit words amra (Sanskrit: for  mango) and rasa (Sanskrit: for  juice), so the literal meaning is "mango juice". Made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is consumed together with pooris or chapati. Sometimes ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.A regional version of aamras is a popular dessert in Rajasthani cuisine and Marwari, Marathi, and Gujarati homes. 

If you are in Matunga try the best Aam ras from “Sheetal Dugdhalaya " near Loharwadi in a small bylane in the Matunga Market. Its fresh and lip smacking. “Sheetal Dugdhalaya " has been the foremost manufacturer and supplier of Mango Milk shake (Aamras) and milk products in Mumbai since 1979.They are pioneer is Aam ras and their ras goes to 80% of the caterers across Mumbai. “Sheetal Fresh” is a leading manufacturer and supplier of premium quality Mango Milkshake (Aamras) and Shrikand, Basundi, Curd in the city of Mumbai. Established in the year 1979 in Malad-Kandivali area by the name “Sheetal Dugdhalaya” by its founder Mr. Bharat S. Mehta. He played the key role in the successful running of the company, creating “GOODWILL” and escalated it to the level where it stands today. “Sheetal Dugdhalaya” is also known as  “KING OF MANGO MILKSHAKE” since 1992, when it was first launched by Mr. Bharat S. Mehta in Mumbai Metropolitan Region and since then the brand is famous for its Shrikand , Basundi and Mango Milkshake, more  particularly in Gujarati Community.\

The Aam ras  is available in Hapus , Pairi or mix in ½ kg an 1 kg foil sealed packs. Refrigerate it and serve it cold with you hot piping puri's of just eat it as a dessert .

Take my word you won’t stop at one bowl …So go ahead enjoy the king of fruits Ambaa to the hilt this summer..