For some reason, NOIDA doesn’t seem to be a place where entrepreneurs experiment with innovative restaurants. Not that there aren’t any at all; there are a few, but how long can you keep going to the same places? Most restaurants seem quite satisfied serving hordes of the butter-chicken-dal-makhani-naan customers and I don’t blame them; a restaurant is after all a commercial entity. Having said that, it does leave the real foodies in a bit of a quandary. Where do we find good food that’s not only innovative, but also reasonably priced? My destination is the kitchen. We have fun cooking, eating and with a little planning everyone has a wonderful experience. For this reason, most, if not all our entertaining is done at home, where we’re assured of a great time overall.
The kind of gathering makes a difference to the type of food and the format we serve it in. A small group of friends sees us sitting at the dining table, a slightly larger one calls for a do it yourself board and 15 or more people in a slightly formal setting invites a buffet. The key points here are fun and innovation, regardless of the format and people.
Personally, I find clustering around the dining table the most fun. We place bottles of liquor, juices and other drink accompaniments on one side and fill the other with all manner of eatables and accessories. The food can really get creative here – cold cuts, flavored oils, different types of breads, cheeses, vegetables, dips, spreads, pickles and anything else your heart desires. Think salamis, chili oil, olive oil, olives, jalapenos, gherkins, lettuce, cheddar, brie, blue, hummus, mayonnaise, garlic-chili spread, French bread, Melba toast, buns, regular bread, cucumber, carrots, spring onions and more. It’s fun because not only do we have a great selection of eats and drinks close at hand, we don’t need to flit in and out of the kitchen. This format usually suffices for drinks and dinner because there’s so much on the table.
Do it yourself boards are fun too! Quite similar to the table cluster above, you need to modify it slightly so your guests can make their own salads, sandwiches or pizzas. Very well suited for a Sunday brunch with loads of soft drinks and beer! Buffet spreads need to be planned a little in advance because of all the cooking you have to do. Once planned however, they make life simple because the food then takes care of itself in large part. Let’s not go with the ubiquitous dal and raitas please. All the ingredients are available so easily, there really isn’t any excuse not to indulge yourselves and your guests in something a little unfamiliar. It doesn’t have to be foreign – think Assam, Manipur, Nagaland and Kerala. Try cooking with coconut milk, bamboo shoots, raja mircha and curry leaves. Mix it all together in an array of unfamiliar dishes from unfamiliar lands. I promise you’ll have a great time cooking and your guests will have a great time eating!
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Crowding around the dining for me
hi sid,
love the idea of do it yourself brunch with a generously laid out table!
Eating at home is great social interaction. Children learn their social skills from the dinning table. Table manners and etiquette was a must during my childhood. At continent, Greek, Italian and French families spend long hours at the dinning tables. After each course the table cloth is either swept clean or changed to start afresh and usher in the next course.
I was invited by a Greek family for dinner during my stay at Island of Cafelonia. We were at the lunch table for five hours. At one stage the hosts said, go and have a sleep and come back to the table.
Apart from food, conversation, laughter, gossip – nothing beats the social ambiance. In restaurants one has to leave within few hours.
My barbeques are legendry and lengthy affairs – Starting with purifying the BBQ – by asking each guest to throw handful of fennel, cumin, cloves, laic chi into the fire with a wish! This creates an aromatic atmosphere around the bbq area. When feeling really devilish, we throw in dry red chillies to drive away the evil sprits! Everybody crowds around the bbq and enjoy hot food just of the charcoals. Salads and accompaniments are nearby. Plus outdoor portable beer and white wine stocked fridge. Karahi meat dishes are also cooked on a griddle placed on BBQ. Fresh naans cooked on coals.
After eating, usually, men and women break up into respective clusters for their own gender talks and partake deserts – usually Galub Jumun, Rasgoolas and Gajrella with ice cream. I always need to warm up the ice cream by pouring liquor on it. Men sit around Spirits and Liquors table whilst women and children consign themselves out of ear shot of men talk to indulge in hearty women talk. Children are used as messengers by women to send messages to dads – time to go home! Women stay sober to drive the partner home to avoid drink driving offences. Some crash out in the living room on sofas or futons.
We can only do this in the Summer months – in winter – its dinner around dinning table for several hours.
That sounds so good Karam.