Review: All Stir Fry

Meghana, (my wife) and I are not believers in exercising or working out. At least she goes to swim as much as she can but no hard-core working out as such. This Saturday, as I was contemplating on what to do for dinner, Meghana springs out of the blue and says, “I feel like a walk today!” This was rather surprising but I just shrugged and said, “OK… Where?” “Colaba” she smiled back. There’s even more confusion on my face now. I take a second before asking, “Why right now?” She frowns back, “because… it’s time for dinner!?”

Full confusion! I tried to sound like I was not thinking her completely mad, when I said, “Are you completely mad? If it is time for dinner, let us go have dinner… why go for a walk?” She palms her face and bursts into peals of laughter. After a couple of minutes of this hysteria, she tries talking between gulps of air, “I… meant… W.O. K. Chinese…. not…” and fades out.

Ah! THAT WOK… HAHAHUMM… (Stupid face)

So we go to ‘All Stir Fry’, Colaba, that serves wok across a live station. You pick your bowl and dump the veggies that you like in it, choice of noodles, walk over to the chef and he stirs it up in the sauce of your choice. We invite her friend, Sumi, too.

I had been there before and had not liked the wok so much, so I chose to call for a couple of starters of my own. 

The crackling spinach is another one of their specialties and an absolute must have. I called for it and what came was a large bowl of honey fried spinach which was as crunchy as those last crumbs of potato chips at the bottom of a Lay’s bag that you tip over your wide open mouth at the end. I loved it but what I didn’t get is, why fill up an entire serving bowl with just that? Imagine an entire bag of Lay’s filled with just crumbs. While I liked the texture and the sweetness against that earthy, herby taste, it was a bit too monotonous. 

Along with it, I called for Penang tossed veggie salad. It was delicious. Pieces of Zucchini, broccoli and tofu tossed in a peanut and coconut based curry-sauce that is nice and sticky and heart-warming. Again, it had tad sweetness about it from a dash of honey-chilly. This too was quite a portion and since Meghana and Sumi were deciding to go for the wok, I knew I would have to finish it all by myself. So again, a sense of monotony set in… Until, I felt a bulb go off in my head.

So I had this...

And I did THIS!

I added some of this… (Chilly oil)

And it was like two soul-mates who found their better halves and they were bonded in culinary matrimony. The veggies were al dente, the chilly oil just about cutting through the sweetness, the honey giving the dish its somber depth and the magic of the crunchy texture of the crackling spinach against the softness of tofu… Ah, I loved it and finished both dishes very happily.

The wok as usual had the regular stuff. The soy took over most flavours and it was an almost heady, umami taste. But there was a particular sauce which Sumi had that had a coriander base: Sapo, I think, which was awesome.

I would recommend this place for its wok only if you don’t mind the (and I say this with no airs of being a purist) "Indianisation" of the flavours. Otherwise, spend some more and go to Henry Tham next door. 

If you like Asian cuisine for all it’s worth, give this place a shot but the service, let me warn you, is more like an Udipi “hotel” where the waiters pick your plates up before you have finished chewing your last morsel. And they are not particularly interested in making your dining experience worth any memory. Ambience is good, well lit and not crowded; so thumbs up to that.

All-in-all, it was a thorough Asian experience and the heat from it did not spare me the next morning, if you get my "drift". (I sure hope you don't... LOL) 

When food "bleeds"…

The single worst invention of mankind, in my opinion, is ketchup. There, now I have offended 1.2 billion people who can't live without it. Albeit, it's true. 

The other day I went for a birthday dinner to Karma, where I experimented with the Milano Paper Pizza. It was nothing like paper and just about qualified as pizza. So i finish my slice of the thin crust and suddenly I receive another slice. "She didn't like it, so its yours", says my wife about the girl next to her, who looked sick.  The pizza had too much salty cheese which combined with olive oil and doe made it taste sour. Anyway, I shrug, I bite, I squeal, gulp water and ask the girl, "why the hell have you bathed it with ketchup?" and her unbelievable reply was, "it was too sour so I thought ketchup will help". Did she not know what the taste of ketchup is? Obviously not! 

I don't blame her though. We are conditioned to add ketchup to anything western: pizza, pasta, bread, sandwich, burger… some people even mix it with  (I'm cringing as I type this) daal and rice! Without understanding its taste or purpose, its use is lethal. 

In case you did not know: ketchup came from the far east Asian culture of salted/pickled fish that was used as accompaniment. Today, its essentially tomatoes cooked with salt and (guess what?) large quantity of vinegar. Which is what makes it sour. Then there is sugar and an assortment of spices the use of which depends on the maker. 

What ketchup can be used for, is a base for sauces; like a lazy man's Arrabbiata can begin with ketchup or maybe when you want to cook up a quick dip for those wedges. 

I guess I was a little harsh on ketchup at the beginning but hey, I stand by my opinion on how we use it. So the next time you handle that bottle, check if you really need it. Ok?

Stick around for more and I'll Ketch ya later! (sorry, couldn't resist cracking that one.  :-p)

I, foodie!

There are certain things that have their own time and pace to develop. Then there are those, that we think may take their own time but are really the result of our procrastination. Starting this blog was just that.

Anyway, after much persuasion from nagging friends and a coaxing wife, I have decided to throw open the gates of inhibition, fear and false presumptions of embarrassment, and enter the realm of culinary adventure. This is my attempt at exploring my second nature: the joys of chugging and chomping.

Since this is my first post, it would be fitting that I introduce myself to those who don't know me (however unlikely that would be at this point.)

I am a media professional by day, an avid "cooking show" fan by night and a hatted chef or the most feared food critic, by the time I am asleep and dreaming. It depends on whether I have cooked that evening or just eaten something (from my wife's repertoire of recipes) for dinner.

I like to find new places to eat at or try new dishes from the often visited restaurants and (sort of) break them down to the ingredients and their proportions in that dish. Then, better it in my own head and bore the hell out of those who are dining with me, by constantly adding imaginary flavours to an already great dish. That probably explains why I often land up having lunch by myself at the office canteen… but I digress.

The point of all this is rather simple and quite contrary to those who are thinking "oh, what a self-obsessed, wannabe foodie" I am: all I'm trying to say is that I am no different from a multitude that loves food for its artistic expression, than just a mere means of survival and its eventual boredom in day-to-day consumption.

Having said that, I hereby embark upon my journey of learning, sharing and tearing apart the secrets of the wonder that is… FOOD!

If you have the "guts", then stick around…