Some more quick lunches

The Family has reached another of those troughs that living in lockdown presents. Fortunately, this time we are not experiencing it together. So I tried my best to help out in the kitchen. Since I no longer have the patience to read a recipe and follow it properly, I have to improvise. Fortunately, the pasta was easy. We had a jar of tomato sauce in our makeshift larder. When I opened it, the smell of herbs which floated out told me that it was better than my expectations. That made a twenty minute recipe. It takes ten minutes to boil enough water for the pasta. I chopped up some salami into little bits, and dunked it into the sauce. The Family made a fresh garden salad with a mint and lime dressing. She has started to char the capsicum before adding it to the salad. It brings out the flavour better. After the water boiled I added the fusilli. It takes about four minutes to make it to our taste. The rest is straightforward: drain, add the sauce and serve hot.

The water from boiling the pasta is something we could have reserved for a soup. Since it already has some dissolved wheat solids, it adds body. I must remember to save it the next time around.

The other part of a quick lunch is the fish. We had an absolutely fresh pomfret: firm to the touch, clear eyes, and (lucky us) full of roe. Apollo Bunder and Old Woman’s Island (separate until the early 19th century, when Colaba causeway was built to join then) were supposed to yield the best catch in the 18th century. Both names were anglicized; Apollo Bunder was a distortion of Palva bunder (Palva is the Koli word for the Bengali favourite Ilish) and Old Woman’s Island was a mishearing of Al Omani, after the deep sea Arab boats which docked there to take on fish. Unfortunately, today’s fishermen have to go much further to bring back our catch.

Such a fresh fish required very little preparation. I rubbed it with haldi and rock salt and left it for abput fifteen minutes. Then I heated a tiny bit of oil in a pan, just enough that the fish does not stick, and heated the fish for three minutes on one side, two on the other. The sweet pomfret requires nothing more. The roe was also perfectly done.

At the other end of the country

2012-05-12 19.44.43Yesterday as we ate mawa jalebis, we noticed that there was a rival shop just across the lane. The two shops facing each other had the same name, each claimed that it was the original and oldest, and that it had no branches anywhere. The Family and I laughed at this petty display of what was clearly a falling out of partners. That, inevitably, reminded us of a trip to Tripura several years ago, and of our best meal in Agartala.

To get to Tripura from Mumbai you have to cross two countries: most of India, and then Bangladesh. Tripura is surrounded on three sides by Bangladesh and connects to India only through a narrow neck in the east. We flew to Kolkata, and then over Bangladesh to Agartala. On the plane The Family found that we must eat in a restaurant called Adi Shankar. This was well-known in Agartala. We set out on foot from our hotel near the old palace, and eventually, after asking for directions a couple of times, landed up in front of four restaurants in a row, all called Adi Shankar.

I was flummoxed. The Family looked around and found a small shed with a tailor’s shop. She asked the tailor which of the Adi Shankars was the best. The old man replied that the four restaurants belong to four brothers, who quarreled about their roles in their father’s establishment after he died, and ended up dividing the restaurant. He told us that the best food was made by the eldest brother, and pointed out his shop. Since this was the only review we had, we took it at face value, and walked in.

2012-05-12 19.44.13We were early for dinner by Bengali standards, and the place was completely empty. The result was that we got the owner-cook’s undivided attention. Adi Shankar specialized in Ilish, a fish whose name can cause some Bengalis to launch into interminable reminiscences. (It is the national fish of Bangladesh, one of the triumvirate of countries with a national fish.) The tastiest of the fish is supposed to come from the Bangladeshi river called Padma. We were assured that the fish served in this restaurant comes every day from the very same Padma. We had Hilsa four ways: fried, as a starter, cooked in a thin curry, fried and then cooked into a curry, and, finally, cooked in a mustard paste.

What can one say about a meal after three years? Only that the memory still remains fresh in our minds. We must have eaten other things that evening, but we remember nothing else; the memory of the taste of that fish has overwhelmed everything. We took photos of the owners of the restaurant before we left. We went back for dinner once more, but that evening a large party had apparently finished all their Ilish, so we had to make do with other fish. I hope the family is still in business, and that their love of food remains fresh, because some day I want to go back there.