Food journey with chef hemant iyer
With the cities becoming more and more cosmopolitan and with bulk of migration that is happening in India due to IT and other work, population profile in all the major cities have changed all over India.
Food culture also has taken a facelift all over India.
In Mumbai you will find that our simple Dosai has been reborn as " Manchurian Dosai" or BhelPuri Dosai" or Cheese Dosai" or Mexican Dosai.
Madras too has its own share of adaptation and evolution on food scene.
So it is fitting that I bring some of the very famous North Indian or Mexican or for that matter Korean dishes here for foodies and cooking enthusiasts to experiment .
In this series that I am starting shortly, you will find dishes that you normally would not have come across since they are from food culture beyond our Boundaries.
I will be introducing 'SAOJI CUISINE" which is typically different from rest of the Indian cuisine . It is just like Chettinadu type different from the rest of Kongunadu
cuisine .
Saojis or SAVJIS primarily belong to silk weaving industry . They are said to have migrated from Patan some 1500 to 1200 years ago to south in Maharashtra and then to Andhra and Tamilnadu.
Presently we will be talking about Saoji cuisine of Maharashtra.Their treatment of Spices and gravy is different and the food is hot to very hot.
There are couple of recipes that I love most are Pandra Rassa and Saoji chicken" there are couple of more recipes which I will deal with in days to come.
Tomorrow I will post Saoji Chicken recipe.