Not our daily bread

Another Friday. Another look at delivery options. There was a restaurant on our radar which we hadn’t managed to visit before COVID times. We looked through their short emergency menu and found that it was well chosen. Miyan bibi were raazi, so the delivery was inevitable. I’m sure that they would have taken more care with plating the confit de canard than I did, but it tasted good. I saved some of the jus to soak up with bread.

The Family loves coq au vin, and judges French-style restaurants by the quality of this dish. I could see no pearl onions or croutons in the delivery, but she pronounced herself satisfied. I could get to dip my fork in the sauce, rich and flavourful on the tongue. I think we might order more from them in future. There aren’t too many interesting restaurants doing delivery right now.

The Family has been learning new recipes and amazing herself with a dedication to perfecting techniques. As a result, my role has been to assemble ingredients. On Thursday night I streamed an episode of Ugly Delicious, and something connected with a slow running discussion on parallels between Mexican and Indian food that I’ve had over at another blog. I put a methi thepla and a sweet, sour, and chili hot Parsi chhunda together with onions, tomatoes, shredded cabbgage, and a seekh kabab to make our very own Mumbai taco. Later I remembered that Chef Floyd Cardoz was there before. It is fine with me, tacos cover a lot of territory, and there is always space for a new variety.

Quick and new

It is still early in the pandemic, with a continuous slow rise in the number of affected. The food supply is still holding up, but with some lack of predictability about what we can get. Freshness is a problem these days, not absence. So we are forced to work a lot on the days when we go out to buy food. That’s why a cabbage soup. The Family had never tried this before, but decided to go with a simple recipe: tez patta (bay leaves), saunf (fennel seeds), and onions sauteed, then half a cabbage and one potato, both chopped, thrown into the cooker, boiled and then pureed, served with chili flakes on top. That gave us time to chop and cut other veggies, and pre-cook some for longer preservation.

The soup was accompanied with a small salad (although the tomatoes and carrots we get now are not very flavourful), and some thawed seekh kabab. A quickly prepared meal, but high in fiber and protein, with just a touch of carbs. We’re still trying to lose weight whenever possible, preparing for the bad times of the second wave. Isn’t it strange that instead of getting in shape for walks in the Himalayas, we are doing it so that our health does not deteriorate when the lockdown is removed but the chaos of the second wave prevents us from going out? We’ll be happy if there is no chaos and we get to enjoy our new trim shape by being able to go for long walks instead.