Podcast - Bus Kahani Hai

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T his post is dedicated to introducing my Podcast - Bus Kahani Hai . I have made this podcast with an intention to connect to people through my voice. This is not only a means of sharing my views and stories with the world but is also a medium to talk to myself.   A podcast is a good medium to connect with people as it does not demand the attention of your eyes; all it wants from you is to lend your ears. Often when you are commuting on a bus or in a metro, listening to a podcast can be a great idea: All you need is an earphone and bingo! My Podcast - Bus Kahani Hai has a Trailer as an introduction and episodes that are published from time to time. All the episodes so far have been archived below with dedicated links for one-click listening. Also, it is my humble request to leave your valuable feedback and comments on this post or on my  Instagram page   https://www.instagram.com/neoimaginations/     Twitter handle  Bus Kahani Hai              Latest Episodes Episode 4 : Khidki Ke Baa

Taste Migrated.

   The last time my French friend Jean Jack Radi came to India, he got serious addiction to Indian food. I still remember he used to talk at length about the variety of Indian cuisines and the parallel intoxication he achieves out of it. Though we had professional relationship but a thing or two about this man, almost my father s age  tempted me to befriend him outside the professional sphere. I was a bachelor then but my love for food kept me at close affair with my kitchen. I invited him for a lunch party at home the next day. Radi warmly accepted the invitation and said he would join me with a bottle of Bordeaux Rose Wine. I smiled back at him indicating that it would be a perfect party. The next day  as we say became a history. I made him my special Hyderabadi Dum Biriyani and mint Raita. We started with the bottle of wine and never ending conversation that lasted even longer than the food and dessert. 

                                              Six months from then I m in France now. Sitting at my apart-hotel room. Yes its Radi s country and my friend Radi wants the same party to be repeated in Paris, 8000 km away from my Indian civilization. He spoke to me over the phone and said that much has gone into his taste buds but not the taste that he had in India. It was a matter of pride for me to hear this from a French who are considered to be passionate about their own culture of food and drinks. I obliged to his request and invited him for a weekend dinner party with his wife at my apart-hotel room in Paris.
                 
My apart-hotel room has a fully furnished kitchen with the best crockery. So cooking wont be a trouble. But the ingredients to cook the Indian spicy food is a far away dream.  No ! its really not a dream. It is dream come true moment. Thanks to Kitchens of India. The "heat and eat" concept makes your life easy and comfortable at places where you cannot manage the luxury of you kitchen. The delightful range of Indian dishes are skilfully prepared to perfection and brought to you in a ready to eat format by the Master Chefs of ITC. It is a legacy passed from generations.
                            The gourmet products from kitchens of India can migrate the Indian culinary delights across oceans and continents to keep you at home away away from home. I was introduced to the heritage product Kitchens of India by a friend of mine who has been away from India for a decade but never away from Indian taste. I am thankful that his advice came as a bliss.I know Radi loves aromatic sensations of Indian spices and herbs. I know he would have spoken at length about the Indian food to his wife. I will not let his passion dry down. I know I am going to make a new charmer of Indian delicacy.

For the weekend dinner party I have planed Bordeaux Rose wine at room temperature ( The french love to have their wines maintained at room temperatures ) with roasted peanuts and cashew nuts. The main course would consist of Mirch Ka Salan and Chicken chettinad with Basmati Rice. Mirch Ka salan is an extravagant delicacy made from succulent green chillies, delicately cooked in thick gravy of roasted peanuts, almonds and sesame seeds.  Chicken Chettinad has succulent chunks of tender chicken in a spicy paste of curry leaves and freshly ground pepper showcasing the distinctive tastes of Dakshin. This gravy has a Dravidian signature effect to it. My dessert for the night would be Jodhpuri Moong dal Halwa. This sweet dish cooked in Ghee with liberal use of dry fruits is surely gonna be a great afters after a spicy main course.

                    
      The ambiance is going to play a major role. My drawing room has large glass windows opening to River Seine. The serene flow of river Seine at night will be blended with Sufi music and Indian classical instrumental music. This imagination of food and ambiance is already driving me crazy. I dont know what mystical effects it would have on Mr. & Mrs Radi.  Come Saturday evening I m waiting finger crossed with my virtual Master Chefs of ITC and Kitchens of India


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Comments

  1. Indian food has many admires in the west as well. I know of a good many americans who love Indian food, albeit they would have preferred it to be a little less spicy :)

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    1. Yeah thats so true Ramakant. Thats the magic of Indian tadka.

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  2. Lovely post Neo. Indian food is indeed addictive :)

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  3. Yeah its indeed. N you realize this more aptly when you land up in a country that has a different style of cooking. You ll long to reach back your soil for the want of ur type of food alone.

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  4. Wow Neo! Your descriptions sounds quite inviting. Am sure Mr and Mrs. Radi are gonna enjoy. Good luck for the contest!

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    1. They surely did Malini. With good food and ambience good conversation flows naturally.

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  5. i love the ambience and moong halwa is one of my favorite. Good luck Neo :)

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  6. lovely ambiance to enjoy eating while looking at the beauty of the river along with the flowing music. brilliant post, Neo.

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  7. Thank you...Its based on true facts. Hence natural.

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