Bohra cuisine - Revision history

Shivam: /* The Thal Co */

2018-06-21T17:27:39Z

‎The Thal Co

Shivam: /* Faize-il Mawaid-ul Burhania (the common meal) */

2018-06-21T17:26:55Z

‎Faize-il Mawaid-ul Burhania (the common meal)

Pdewan at 07:28, 12 April 2017

2017-04-12T07:28:06Z

Pdewan: /* Dal chaawal and palidu */

2016-11-18T14:56:22Z

‎Dal chaawal and palidu

Pdewan at 14:40, 18 November 2016

2016-11-18T14:40:14Z

Pdewan: /* Where to get Bohra food in Mumbai */

2016-11-18T14:05:36Z

‎Where to get Bohra food in Mumbai

Pdewan: /* Bohra food at home, at feasts and in traditional inns */

2016-11-18T14:00:49Z

‎Bohra food at home, at feasts and in traditional inns

Pdewan at 13:59, 18 November 2016

2016-11-18T13:59:11Z

Pdewan at 13:56, 18 November 2016

2016-11-18T13:56:07Z

Pdewan: /* Recipes */

2016-11-18T13:47:42Z

‎Recipes

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 == The Thal Co ==
 [https://www.indiatoday.in/magazine/food-drink/story/20171023-bohri-meal-mumbai-the-thal-co-avinash-bhatia-1063159-2017-10-13 Moeena Halim , The meat feast “India Today” 23/10/2017]
 [[File: Bohra cuisine .jpg| Bohra cuisine |frame|500px]]

← Older revision		Revision as of 17:26, 21 June 2018
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	If sheer kuruma is renowned as a sweetmeat of the community, Shireen feels that it is the variety of halwas made by them that’s special to the community. Gajar halwa is the better known one but doodhi or lauki( gourd) halwa is another of their staple. “Most other puddings are made by other Muslim communities too but we are halwa specialists,” says Shireen. Sev ka zarda made from vermicelli cooked in pineapple juice and sweetened with jaggery or sugar and garnished with dry fruits is another dessert served at the end of a rich Bohra meal.		If sheer kuruma is renowned as a sweetmeat of the community, Shireen feels that it is the variety of halwas made by them that’s special to the community. Gajar halwa is the better known one but doodhi or lauki( gourd) halwa is another of their staple. “Most other puddings are made by other Muslim communities too but we are halwa specialists,” says Shireen. Sev ka zarda made from vermicelli cooked in pineapple juice and sweetened with jaggery or sugar and garnished with dry fruits is another dessert served at the end of a rich Bohra meal.
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		+	== The Thal Co ==
		+	[https://www.indiatoday.in/magazine/food-drink/story/20171023-bohri-meal-mumbai-the-thal-co-avinash-bhatia-1063159-2017-10-13 Moeena Halim , The meat feast “India Today” 23/10/2017]
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		+	[[File: Bohra cuisine .jpg\| Bohra cuisine \|frame\|500px]]
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		+	Tradition demands that a Bohri meal be laid out on a thaal (large plate) and shared with a group. Mumbai-based restaurateur Avinash Bhatia learned this early in life-some of his best friends in school belonged to the community. Nostalgia motivated him to set up The Tha'l Co, a restaurant that serves meals Bohri style, in Bandra.
		+
		+	The menu is a combination of hearty, celebratory food such as Bohri biryani (which includes potatoes) or Himachal tangdi (chicken marinated with mixed herbs, spices and yoghurt wrapped in foil and steamed) and homey comfort meals such as dal gosht chawal (lentils with mutton served with rice). The seven-to-10 course prix fixe menu (Rs 786 onward) sees changes on a daily basis, but Bhatia tries not to deny customers who would rather go off the set menu.
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		+	Eating with your fingers is encouraged and instead of finger bowls, a waiter does the rounds with an ornate chilamchi lota (a jug and basin) of water at the beginning and end of the meal. The feast begins with a taste of salt, followed by a mithaas (dessert), which in this case is sodun, a rice-based delicacy. Six starters arrive, from a rotund mutton pattice to crisp tandoori-spiced prawns and the best of the lot-a deep fried chicken shahi roll, oozing with cheese. Vegetarians be warned: options are very limited, and even then, only when the dish remains authentic to Bohri cuisine, such as Kokam bateta (Kokam potatoes) or dal chawal palida.
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		+	The main course, a charcoal-smoked chicken angaara, is followed by two other mains but the rich gravy is easily the most delicious. The dish is served with pizza naan-deep-fried quarters of pizza bread which Bhatia describes as being 'very Bohri'-which is best accompanied with Bir, a carbonated juice made in Mazgaon that is also hugely popular with the community. Dessert includes sancha ice-cream, the making of which requires about five hours of hand churning.
		+
		+	Although Bohri food has been seeing a lot of takers thanks to pop-ups like The Bohri Kitchen, The Tha'l Co marks the first restaurant to serve the community's cuisine. Bhatia also hopes to pay tribute to the food he was served at home next with Simply Sindh, slated to launch in a few months.

	==Where to get Bohra food in Mumbai==		==Where to get Bohra food in Mumbai==

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← Older revision		Revision as of 14:56, 18 November 2016
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	6 To serve, place a layer of dal in a vessel and cover it up with the rice. Follow with two more such layers and end with a final layer of rice. Garnish with coriander and eat it with palidu.		6 To serve, place a layer of dal in a vessel and cover it up with the rice. Follow with two more such layers and end with a final layer of rice. Garnish with coriander and eat it with palidu.
		+	=See also=
		+	[[Bohra]]
		+
		+	[[Dawoodi Bohra]]
		+
		+	[[Syedna (Dr) Mohammed Burhanuddin]]
		+
		+	[[Bohra cuisine]]

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 [[File: Chilamchi Lota (hand-washing utensil).jpg| Chilamchi Lota (hand-washing utensil) |frame|500px]]
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 The Bohras live by the saying, "Many hands are a blessing" and for dining this is an encouragement to eat in company. The traditional Bohra way of eating together is around a steel thaal the standard size of which is designed to accommodate a family or any group of 8 or 9 people during a communal dinner.
+[[File: Washing hands.jpg| Once everyone is seated, one serving member walks with water in a chelamchi lota (a kind of basin and jug) for everyone to wash their hands. <br/> Photo: Subhash Sharma for The National  |frame|500px]]
 Bohra etiquette for meals requires that heads be covered and hands washed both before and after the meal. Thus, in a communal dinner or when guests are invited home, once everyone is seated, it is common for a serving member to go around with a chelamchi lota (basin and jug) and wash the guests' hands.
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 Clearly, this strategy works. For the time being, at least, Mutton Soup cooked with Cashews and Milk and crumbly Gol Papri made with jaggery and wheat flour are the flavours of food adventures.
 =Recipes=

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 Those who encounter brain bhajiyas for the first time can be forgiven for wondering whether both the community and cuisine are hurtling towards extinction. But this concern is unnecessary. The Bohra community is hale, hearty and bustling with sprightly octogenarians. While the cuisine is gaining new groupies who, in the pursuit of a great meal, are willing to discard sense and sensibilities.
 ==Where to get Bohra food in Mumbai==
 [http://indianexpress.com/article/lifestyle/food-wine/the-first-dessert-is-followed-by-a-starter-why-bohri-food-is-all-the-rage-in-mumbai/  Shabnam Minwalla, The first dessert is followed by a starter: Why Bohri food is all the rage in Mumbai, Indian Express]

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 At a festive communal meal the diners will likely finish with a mouth freshening paan (a betel leaf with various flavourings folded inside).
-= Bohra food at home, at feasts and in traditional inns=
+== Bohra food at home, at feasts and in traditional inns==
 [http://www.outlooktraveller.com/food-and-drink/the-distinctive-and-delicious-bohra-food-1007993#21855  Shabnam Minwalla, The distinctive and delicious Bohra food, Outlook Traveller]

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 [[File: Chilamchi Lota (hand-washing utensil).jpg| Chilamchi Lota (hand-washing utensil) |frame|500px]]
-[http://www.thenational.ae/lifestyle/food/bohra-muslims-their-distinctive-cuisine-and-eating-practices  Recipe by Fatema Kaka, a home-maker from Mumbai| The National]
+[[File: Washing hands.jpg| Once everyone is seated, one serving member walks with water in a chelamchi lota (a kind of basin and jug) for everyone to wash their hands. <br/> Photo: Subhash Sharma for The National  |frame|500px]]
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 ==II==
 ==Dal chaawal and palidu==
+[http://www.thenational.ae/lifestyle/food/bohra-muslims-their-distinctive-cuisine-and-eating-practices  Recipe by Fatema Kaka, a home-maker from Mumbai| The National]
 Serves 3

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 The Bohras live by the saying, "Many hands are a blessing" and for dining this is an encouragement to eat in company. The traditional Bohra way of eating together is around a steel thaal the standard size of which is designed to accommodate a family or any group of 8 or 9 people during a communal dinner.
 Bohra etiquette for meals requires that heads be covered and hands washed both before and after the meal. Thus, in a communal dinner or when guests are invited home, once everyone is seated, it is common for a serving member to go around with a chelamchi lota (basin and jug) and wash the guests' hands.
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 Interestingly, the first course is usually a dessert. In the Bohra dialect of Lisan-ul D`awat, desserts are called mithaas (sweets) and the savoury dishes kharaas. The first sweet dish can be either a traditional Indian sweetmeat or something modern like ice cream, unless it's a celebration, when the sodannu (a tiny serving of cooked rice with ghee and sugar) takes first place.
 A savoury starter follows, accompanied by some form of bread before giving way to the main course. It used to be the case that at a Bohra feast, 2 or more courses of kharaas and mithaas were served alternately, but now - to promote healthy eating minimize waste - Bohras have been counselled to keep the number of sweet and savoury courses down and for public events there is to be no more than 1 each.
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 You might have bought a Malai Khaja from Tawakkal, or a gakhar from the garrulous, Sunday-morning vendor during a trip to Chor Bazaar. You might even have managed to find a contact number for Bhol or Dilavar or Ghoga — those monosyllabic caterers with utensils as big as houses — only to be put firmly in your place: “We do a minimum of 20 thaals and we are booked for four months.” But, by and large, until recently Bohra food was as difficult to source as reindeer meat.
 [[File: A Bohri thaal at The Mighty Bohri Thaal.jpg|A Bohri thaal at ''The Mighty Bohri Thaal'' (Source: Isha Shah).  |frame|500px]]
 [[File: Thuli, cracked wheat and Jaggery cooked with ghee.jpg| Thuli, cracked wheat and Jaggery cooked with ghee  (Source: Isha Shah).|frame|500px]]
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 * In another vessel, make layers of khichdi and keema and cook for 15 minutes. Serve khichdi with paya.