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Mumbai Blogg https://www.mumbaiblogg.com Tips, Tricks and Things Not to Miss in Mumbai Thu, 10 Jun 2021 13:14:01 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.25 https://www.mumbaiblogg.com/wp-content/uploads/2018/05/cropped-dpa-stp-140166-32x32.jpg Mumbai Blogg https://www.mumbaiblogg.com 32 32 Cyrus Cylinder https://www.mumbaiblogg.com/zoroastrian-zen/cyrus-cylinder/ Sat, 29 Jun 2019 12:35:20 +0000 http://www.mumbaiblogg.com/?p=2082 We constantly hear of the Cyrus Cylinder and the first Charter of Human Rights declared as way back as the Achemenian (Hakamanush) rule in ancient Persia. Yet most of us have never had the opportunity of reading this charter in a familiar language.

This clay cylinder, housed at the UN Headquarters in USA, is inscribed in Akkadian* cuneiform script used in and

CYRUS CYLINDER
UN CHARTER

around 539 B.C.E. when Cyrus effectively routed the Neo-Babylonian Emperor, Nabonidus (536-539 BCE); thus extinguishing the dynasty. The cylinder was found in 1879 buried at the gate to Babylon, by an expedition under the auspices of the British Museum. The Museum later gifted it to the United Nations.

The cylinder is damaged in parts and parts of the inscription are missing. However, a large part of the cylinder is intact. These inscriptions are to be read in context of the society and beliefs of the relevant time and may in parts seem absurd or implausible today. In the text below, the missing parts are left open; thus “those who dwelt in … … … … …, all the kings of the West Country, who dwelt in tents, brought me their heavy tribute and kissed my feet in Babylon. From … … … … … to the cities….”

 

The first part of the inscription speaks of how and why Cyrus marched on and took Jerusalem. The story that emerges is thus:

Marduk**, the chief God of the Babylon pantheon of that time, is disregarded and demeaned by the rulers of Babylon and finally displaced by a new Godhead. With the destruction of Marduk, his worshippers were oppressed “he brought ruin on them all by a yoke without relief.” %%

In order to protect his worshippers, Marduk “seeks an upright king of his choice. He took the hand of Cyrus, king of the city of Anshan***, and called him by his name, proclaiming him aloud for the kingship over all of everything.” %%

Marduk, then, brings the land of Guti**** and all the Median troops under Cyrus’ rule and finds that Cyrus “shepherded in justice and righteousness the black-headed people… Marduk, saw with pleasure his fine deeds and true heart, and ordered that he should go to Babylon. He had him take the road to Tintir (Babylon), and, like a friend and companion, he walked at his side.” %% So, Cyrus enters Babylon with his troops and all of Tintir, Samaria (Sumeria) and Akkad cede to him and the worship of Marduk is reestablished.

Thus ends the first part of the cylinder. In the second part, the cylinder introduces Cyrus, his ancestors and progeny and speaks of his greatness. In the third part, Cyrus reads his charter. The rights and freedoms he grants can be explained in today’s terms by what we in India enshrine as ‘Fundamental Rights’ in the Indian Constitution — Right to life and limb, Right to follow an occupation of one’s choosing, Right to follow one’s religious beliefs, Right to Property, Right to live in place of one’s choice. He promises to penalize oppressors including his Governors and officers who disrespect ‘traditions, customs and religions of others’, ‘take possession of movable and landed properties of the others by force or without compensation’, ‘who uses unpaid, forced labour’, ‘slavery’ ‘penalizes a person for his or her relatives’ faults’.

CYRUS CYLINDER
CONSTITUTION OF INDIA
(Preamble)

 The text of the Charter forming the third part of the cylinder:

At the coronation:

Now that I put the crown of kingdom of Persia I announce that I will respect the traditions, customs and religions of the nations of my empire and never let any of my governors and subordinates look down on or insult them. I will impose my monarchy on no nation. Each is free to accept it, and if any one of them rejects it, I never resolve on war to reign. I will never let anyone oppress any others, and if it occurs, I will take his or her right back and penalize the oppressor. I will never let anyone take possession of movable and landed properties of the others by force or without compensation. Until I am alive, I prevent unpaid, forced labor. Today, I announce that everyone is free to choose a religion. People are free to live in all regions and take up a job provided that they never violate other’s rights. No one can be penalized for his or her relatives’ faults. I prevent slavery and my governors and subordinates are obliged to prohibit exchanging men and women as slaves within their own ruling domains. Such a tradition should be exterminated the world over”

Post Coronation:

Cyrus read the Charter of Freedom out after he put on the crown:

Now that I put the crown of kingdom of Persia I announce that I will respect the traditions, customs and religions of the nations of my empire and never let any of my governors and subordinates look down on or insult them. I will impose my monarchy on no nation. Each is free to accept it, and if any one of them rejects it, I never resolve on war to reign. I will never let anyone oppress any others, and if it occurs, I will take his or her right back and penalize the oppressor. I will never let anyone take possession of movable and landed properties of the others by force or without compensation. Until I am alive, I prevent unpaid, forced labor. Today, I announce that everyone is free to choose a religion. People are free to live in all regions and take up a job provided that they never violate other’s rights. No one can be penalized for his or her relatives’ faults. I prevent slavery and my governors and subordinates are obliged to prohibit exchanging men and women as slaves within their own ruling domains. Such a tradition should be exterminated the world over. My numerous troops moved about undisturbed in the midst of Babylon. I did not allow anyone to terrorize the land of Sumer and Akkad. I kept in view the needs of Babylon and all its sanctuaries to promote their well-being. I lifted their unbecoming yoke. Their dilapidated dwellings I restored. I put an end to their misfortunes.

I am Cyrus, King of the world, great king, mighty king, king of Babylon, king of the land of Sumer and Akkad, king of

CYRUS CYLINDER
CAMBYSES II

the four quarters, son of Camboujiyah (Cambyases), great king, king of Anshân, grandson of Kourosh (Cyrus), great king, king of Anshân, descendant of Chaish-Pesh# (Teispes), great king, king of Anshân, progeny of an unending royal line, whose rule Bel and Nabu cherish, whose kingship they desire for their hearts, pleasure. When I well -disposed, entered Babylon, I set up a seat of domination in the royal palace amidst jubilation and rejoicing. Marduk the great god, caused the big-hearted inhabitations of Babylon to … … … … … me, I sought daily to worship him.

At my deeds Marduk, the great lord, rejoiced and to me, Kourosh (Cyrus), the king who worshipped him, and to Camboujiyah (Cambyases), my son, the offspring of (my) loins, and to all my troops he graciously gave his blessing, and in good sprit before him we glorified exceedingly his high divinity. All the kings who sat in throne rooms, throughout the four quarters, from the Upper to the Lower Sea, those who dwelt in … … … … …, all the kings of the West Country, who dwelt in tents, brought me their heavy tribute and kissed my feet in Babylon. From … … … … … to the cities of Ashur, Susa##, Agade (Akkadian) and Eshnuna###, the cities of Zamban, Meurnu%, Der as far as the region of the land of Gutium, the holy cities beyond the Tigris whose sanctuaries had been in ruins over a long period, the gods whose abode is in the midst of them, I returned to their places and housed them in lasting abodes.

I gathered together all their inhabitations and restored (to them) their dwellings. The gods of Sumer and Akkad whom Nabounids had, to the anger of the lord of the gods, brought into Babylon. I, at the bidding of Marduk, the great lord, made to dwell in peace in their habitations, delightful abodes.

May all the gods whom I have placed within their sanctuaries address a daily prayer in my favour before Bel and Nabu, that my days may be long, and may they say to Marduk my lord. May Cyrus the King, who reveres thee, and Camboujiyah (Cambyases) my son…

Now that I put the crown of kingdom of Persia, Babylon, and the nations of the four directions on the head with the help of Ahura Mazda, I announce that I will respect the traditions, customs and religions of the nations of my empire and never let any of my governors and subordinates look down on or insult them until I am alive. From now on, till God grants me the kingdom favor, I will impose my monarchy on no nation. Each is free to accept it, and if any one of them rejects it, I never resolve on war to reign. Until I am the king of Persia, Babylon, and the nations of the four directions, I never let anyone oppress any others, and if it occurs, I will take his or her right back and penalize the oppressor.

And until I am the monarch, I will never let anyone take possession of movable and landed properties of the others by force or without compensation. Until I am alive, I prevent unpaid, forced labor. Today, I announce that everyone is free to choose a religion. People are free to live in all regions and take up a job provided that they never violate other’s rights.

CYRUS CYLINDER
AKKADIAN CUNIFORM

No one could be penalized for his or her relatives’ faults. I prevent slavery and my governors and subordinates are obliged to prohibit exchanging men and women as slaves within their own ruling domains. Such traditions should be exterminated the world over.

I implore to God to make me succeed in fulfilling my obligations to the nations of Persia, Babylon, and the ones of the four directions.”

 

*Exact location of Akkad is unknown today but is perhaps aps, between Mari and Babylon along the Euphrates).

** Labashi-Marduk was the grandson of Nebuchadnezzar born of his daughter and her husband Neriglissar. Marduk was still a child when he became king of Babylon. Within nine months of his coronation he was killed in a conspiracy between Nabonidus and son Belshazzar with the court nobles. The meaning of Marduk as the true ruler is born out also by the text of the cylinder in its first part.

*** Modern city Tall-i-Malyan. Known to Sumerians as Anzan. Ancient Persian city in the Province of Fars (in South-western Iran), north of Shiraz and west of Persepolis. Archaeological finds at Tall-i-Malyan and early Elamite texts place it as one of the earliest, urban states of Mesopotamian region, the earliest capital of Elam (4th century) and Persia (7th century).

**** Guti or Gutians or Quti an ancient nomadic people from near the Zagros mountains. The exact location of these people is not certain (whether south or east of Babylon) and is also possible that the name does not refer to the same set of people in the various texts.  The fall of Akkad is attributed to conflicts with the Guti in the 3rd Millennium BCE. The Guti formed the dynasty of Sumer and ruled over Sumer.

Under Cyrus, his general, Gubaru was made Governor of Guti

# Chaish Pesh: one who reveals light, day break.

## Modern Shush. Susa (Persian&Syriac), Shushan (Book of Esther), Susiane (Greek) in the Khuzistan (Iran) near the Zagros mountains between the rivers Kharkheh Kur and Dez, has witnessed empires grow and destroyed— Proto-elamite, Elamite, 1st Persian, Seleucid, Parthian and Sassanian.

### Modern Tell Asmar is in Diyala valley, Iraq. Ancient city-state in central Mesopotamia. Sumerian culture and once its city.

% couldn’t locate.

%%As  more recent translation by Irving Finkel, Assistant Keeper, Department of the Middle East, British Museum

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Beijing Cuisine — End of the Chinese culinary journey at the Shanghai Express ITC https://www.mumbaiblogg.com/mumbai/beijing-cuisine-end-of-the-chinese-culinary-journey-at-the-shanghai-express-itc/ Thu, 30 May 2019 11:35:04 +0000 http://www.mumbaiblogg.com/?p=2065

The Shanghai Express at the ITC Grand Central, Lower Parel has reached its terminus at Beijing and will halt there till June 9, 2019.

The ITC at Lower Parel will hold the last part of its five major Chinese Cuisine experience and host the famous Beijing Cuisine for the next ten days from May 30th to June 9th, 2019. Their far east restaurant The Shanghai Express will serve authentic Beijing dishes especially prepared by Master Chef Jia for their menu.

ITC Beijing
Master Chef Jia with our little friend Aarav & parents

Beijing or Mandarin cuisine is one of the five major cuisines of China. It is distinct from the Szechuan, Hunan, Canton and Shanghai cuisines in that, that it is the cuisine greatly influenced by Beijing being the capital city and therefore the political hub of the country for the last eight hundred years.

Each dynasty, whether native Chinese or from the surrounds, added to the fascinating imperial cuisine; wolf’s and swan’s meat by the Mongol Yuan Dynasty! The Court of Persia, which took refuge when fleeing from the Arab Aggression also had a lasting influence on the kitchens of the Imperial Court. ‘Shaobing’, a baked, flat bread, hot pots and grilled and sliced meats would be a good example.

Beijing is the cuisine from North of China with its variant served throughout the Northern region. The geographical location and its extreme climate —too hot, too dry, too cold — and surrounding hills made it incumbent on the cuisine to exclude, until very recently, fresh foods like fruits, fish and vegetables. Art of Pickling and Preserving foods developed.

The pollution of a well populated capital did not help! So originally and necessarily, staples were maize, sorghum and buckwheat not rice or wheat. Over the years Wheat, Soya, Vinegar, Maize were introduced and in the last eight hundred years the cuisine of Beijing has changed tremendously. Interestingly there is a ‘Beijing Cabbage’ —- a cabbage grown in the orient which unlike the cabbage known to us does not have a compact cluster of leaves at its heart, cylindrical in form, pale leaves with large crisp base.

Pork meat, and in Muslim habitats, beef or mutton and of course the Imperial Court added exotic fowl (Duck/Swan/Chicken) to its cuisine. Beijing flavours its food with coriander, ginger, garlic, scallions, wines and soy.

ITC Beijing
Peking Duck and Mushroom soup

The Shanghai Express is serving two varieties of set Beijing meals— @ Rs. 1500 per person and Rs. 2000 per person. Both tickets avail the customer one soup from a choice of 2 vegetarians and 2 non-vegetarian; one main dish from a choice of four vegetarian or four non-vegetarian; one noodles or rice again, from a choice of two noodles/rice and one out of a choice of two deserts.

ITC Beijing
Mango Jelly Veg Desert

 

 

 

 

 

 

The more expensive Rs. 2000 per person meal has one Appetizer added on from a choice of four vegetarian and four non-vegetarian.

ITC Beijing
Mala Xia

My friends and I tried the Peking duck and mushroom soup— mild, smooth and laden with little cubes of Duck meat accompanied by Mala Xia  — huge tiger prawns in mala sauce, fried to a crisp and chilly hot! Beijing Kaoya Juan — Peking roast duck rolls with pickled cucumbers thrown in for a sweet and salty taste and the vegetarian Haricot beans tossed with dry chilli and Chinese YACA.

THE quality of their lamb, both in the appetizers and the main dishes was as always excellent and delicious when cooked by Chef Jia. The cutely named Pixie Jiding gentle smooth and mild on the palate — chicken in a beer sauce. All in all, the meal was worth spending time over and value for money!

The Aiwowo (a steamed croquet of stewed walnuts and raisins in a sweet sauce covered in rice flour and shredded

ITC Beijing
Aiwowo Extreme right in the plate

coconut) was unique amazingly delicious and to die for. The nut and dry fruit stuffing was reminiscent of the flavours of Khubani Ka Meetha and yet with a distinct Chinese bent.

Obviously, camels’ humps, apes’ lips, bears’ paws, preserved exotica like birds’ nests (edible nests of swifts) and sea cucumbers of the Imperial Cuisine are a thing of the past. Beijing Cuisine in the modern times is a sophisticate set of dishes delicious and very appealing to the Indian Palate.

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Behram Yasht Kardo 2 https://www.mumbaiblogg.com/avesta-translations/behram-yasht-kardo-2/ Fri, 03 May 2019 11:50:55 +0000 http://www.mumbaiblogg.com/?p=2047  

Behram Yasht Kardo 2

BEHRAM YASHT

 

 

6) Paragraph 1 of Kardo 1 repeated: See http://www.mumbaiblogg.com/zoroastrian-zen/avesta-translations/behram-yasht-translation/

7) For him, a second time, Behram giver of wisdom, speeds into the body of a bull; pleasant, pleasing yellow ears and golden horns*. On these horns, sits the beautifully/diligently shaped, beautiful Rose, Um (energy of courage).

Thus Behram, giver of wisdom reaches good vibrations/enlightenment (khorehno), containing the brilliance of saints, the aura, cures /remedies for the body, and courage.

.

Thus Behram, giver of wisdom reaches good vibrations/enlightenment (khorehno), containing the brilliance of saints, the aura, cures /remedies for the body, and courage.

BEHRAM YASHT8) Then, therein is the greatest might/power of triumphant aggression amongst strengths/powers of triumphant aggression (irresistible aggressive force);

Amongst those who smite resistance (**Verethre), the most successful/ victorious to smite resistance;

Amongst those having khoreh, the holder of the strongest khoreh;

Amongst the donors/dispensers of gifts, I am the greatest donor/dispenser/receptacle of gifts;

Amongst benefits/profits/welfare/advantage, I am the most beneficial/advantageous;

Amongst the remedies /cures I am the most efficacious remedy/ cure;

9) Thus, all ills will be vanquished; all that causes pain/harm, of the demigods/demons (div), of mortals (mashyanamcha), of wizards (yaathvaam), of fairies, of despots/ tyrant (saathraam), of those who refuse to see the truth despite having good eyes (kaoyam), those who refuse to hear the truth despite having good ears ((karafanamcha).

BEHRAM YASHT
BARSOM/BARESMAN

10) For his brilliant light and majesty, thus I worship him with praise/reverence which brings him eminence. With

the ritual Baresman***, Behram, emanated from Hormazd, we venerate/propitiate/worship in accordance with the first Laws of Ahura Mazda.

(Pray ‘Yange Hatem’)

* Yellow Ears and Golden Horns: the description of the various animals in this Yasht has intrigued me. The colours of yellow and gold are often repeated (a white, beautiful horse, with yellow ears and a golden caparison).

These descriptions are to my mind idioms/lexes and not mere physical imageries. The words must connote more than the surface that we skim, what we can understand today. Idioms are society specific and what precisely the colours yellow and gold indicated in the days the Yasht was written, is perhaps lost in time and it would be quite unfair to arrogate a translation in terms of what these words mean to us in the present day understanding of the words.

Despite hours of meticulous research, I am unable to find the exact meaning of these ‘golden’ idioms. It seems to me that these golden idioms obviously indicate some acuity beyond the spectrum discernible by the human senses; some extrasensory perception; some ‘spiritual’ ability, some evolved ability to sense vibrations beyond the physical.

I became more convinced of this my view, when in the ‘Sagdid’ (rites by which the druj is expelled), ‘… a white one (dog) with yellow ears’ is brought to the corpse ‘to expel the fiend of death’. Darmesteter explains the reason for the ‘Sagdid’ as “the Parsi tradition that the yellow-eared dog watches at the head of the Khinvat**, which leads from this to the next world, and with his barking drives away the fiend from the souls of the holy ones, lest it should drag them to hell …” ‘Yellow Ears’, does he hear the vibrations of the druj or its approach?

**KHINVAT: I deliberately do not add the word ‘Bridge’ after the word ‘Khinvat’ as, to me, the word itself spells ‘the road over the chasm’. Khin= chasm; Vat=road both words existing and commonly used in many of the Indo-Germanic Languages.

***Barsam: The Baresman or Barsam, is the sacred bundle of twigs we see in frescoes and pictures of religious worship. The barsam is considered “a conduit for the archetypal principles and powers to manifest their presence and receive the offerings.” it is a ritual necessity to solemnize religious ceremonies.

BEHRAM YASHT
pomegranate leaves
BEHRAM YASHT
myrtle leaves

 

 

 

 

 

 

 

The bundle of Myrtle or Pomegranate twigs symbolizes all flora. The twigs are ritualistically cut by a Barsachim (special knife) to the recitation of prayers; then cut, washed and bundled together by a strand from a palm leaf.

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The Shanghai Club Express Reaches Shanghai https://www.mumbaiblogg.com/mumbai/shanghai-chinese-food-in-mumbai/ Thu, 25 Apr 2019 09:15:18 +0000 http://www.mumbaiblogg.com/?p=1973 Last night, at the ITC Grand Centrals Shanghai Club Express, I had a most interesting dinner; such a wide spectrum of tastes and flavours, colours, shapes and combinations of ingredients, textures, all culminating in the famous Shanghai cookery at the hands of chef Jia and Chef Sameer.

Chef Jia

The ITC Grand, Lower Parel, will continue to have the Shanghai cuisine at its Far East restaurant the Shanghai club Express from 25 April to 4th of May.

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Aspect of the Shanghai Club Express

 

 

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Aspect of the Shanghai Club Express

 

 

 

 

 

 

 

 

 

 

 

 

The Shanghai Club Express at the ITC Grand, Lower Parel, has traveled through the Szechuan, Hunan and Canton Provinces and arrived at last at the Province of Shanghai.

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The next 10 days, the ITC Grand has Shanghai Cuisine as its main menu. Buy your ticket for Rs. 2000 or Rs. 1500 and enjoy a four/five course meal as per your purchase. Rs.  2000 + Taxes per person avails a First Class meal with five courses—starters are added on to The ‘Superior’ menu (Rs. 1500)— 4 vegetarian, 4 non-vegetarian. (Menu at bottom of page).

Despite being a confirmed non-vegetarian, my two favourites that emerged were the Crispy mix vegetables in Chili Honey Sauce and the complex flavours and fresh colours of Vegetable fried rice with Basil in Chef Jia’s style.

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West Lake Sea Food Soup

Shanghai, the Paris of the Orient, is the commercial capital of China; its port is a major Maritime and an Administrative base. With the increase of sea trade in the nineteenth century, Shanghai grew steadily in its size and economics to reach its present day skyline.

Alongside, its migrant community grew too, amalgamating and adapting its own cuisines with the original Shanghai methods of cooking. Thus substantively changing the traditional ‘Benbang’ cuisine of Shanghai— making it more complex—introducing the West Lake Carp from the nearby Hangzhou or vinegar from Zhejiang its western neighbor or Shaoxing contribution of Warm Rice Wine.

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The Eight Treasure Rice with Ice cream.

Today, Shanghai cuisine is known for accentuating the original flavours of the high quality raw components and condiments which come together to bring about a light, mellow and slightly sweet taste unique to the cuisine. Sweet and sour is typical of Shanghai. Harmonious colours, complimentary shapes, emphasizing presentation is a must in Shanghai Cuisine. It uses more rice than wheat products like noodles.

Also called ‘Hu Cuisine’, its colours, taste and aroma make it one of the more popular cuisines in China. The famous Xiaolongbao, Steamed or Fried Pork buns, Steamed Crab, are all part of Shanghai Formal Cuisine. The common man in Shanghai resident eats a sweet soy sauce-based noodles stir-fried with meat or fish rather than cabbage and onions.

The origins of the cuisine trace back to the Ming and Qing dynasties 400 years ago; and yet, it’s the youngest of the 10 major Chinese Styles of cookery.

The Main Menu for the next ten days at the Shanghai Club Express:

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choose one appetizer
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choose one soup
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choose one main course
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choose one staple
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Eight Treasure rice is to die for.
Lemon Tart equally yummy
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‘NOW’ –A New Icecream Parlour At Juhu Scheme https://www.mumbaiblogg.com/mumbai/new-naturals-icecream-parlour-at-juhu/ Tue, 23 Apr 2019 11:04:37 +0000 http://www.mumbaiblogg.com/?p=1980  

natural icecream

‘Now’ a new Naturals Ice cream Parlour at Juhu Scheme, Mumbai opened by Mr R S Kamath to celebrate 35 years of Naturas Ice Cream; promoted through the public relations agency,  YouMe&We Media Services Pvt. Ltd. — Started by Mr. Dipankar Zalpuri and assisted by sibling, Natasha Zalpuri.

naturals icecream.naturals icecream

 

 

 

 

The Parlour opened with scrumptious new sundaes to titillate the palate of the Juhu Scheme . The Mellow  crunchy Ice Apple  and Vanilla Sundae and the zany Passion Fruit and Mango both absolutely gorgeous at Rs. 140 a piece . Not to forget the gorgeous Sundae with all the available flavours at Rs. 500 and a sundae with four flavours @ Rs. 260. The absolutely gorgeous milkshakes — Vanilla and Kesar-Pista . (See Menu at top of Page)naturals icecream

 

naturals icecream

 

 

 

 

naturals icecream

 

The Parlour opened with a brilliant Laser Show .

naturals icecream naturals icecream naturals icecream naturals icecreamnaturals icecream

NOW is a parlour with a difference. Several different flavours will be churned in vats right there at the counter before the customers. Each  VAT will serve about 50 customers. My favourite of the seven flavours was the double scoop of the Roasted Almonds and Tender Coconut.

naturals icecream

naturals icecreamnaturals icecream

 

NOW has this lovely Garden Restaurant in which to enjoy your ice cream treats and milk shakes.

naturals icecream
cosy corner
naturals icecream
in the garden restaurant
naturals icecream
The absolutely delightful wire-netted floor with vines underneath

 

Arty sitting in the garden restaurant

 

naturals icecream

 

 

 

 

 

 

 

 

An absolute ‘must visit again and again’.

naturals icecream

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Ride the Shanghai Express at the ITC, Lower Parel https://www.mumbaiblogg.com/mumbai/cantonese-food-in-mumbai/ Mon, 01 Apr 2019 06:25:28 +0000 http://www.mumbaiblogg.com/?p=1957 Authentic Cantonese food  will be served for the next 10 days at The Shanghai Club Express, ITC Grand Central Lower Parel, from March 27th to April 7th, 2018.  To avail of the Cantonese Cuisine served, the diner has a choice of two special menus executed by Master Chef Jia from China — a chef acclaimed in various parts of the world for his prowess at the varied Chinese Cuisine.

ITC MasterChef Jia

A unique culinary voyage , a delectable luxury dining experience that braces’ quality with accessibility, Shanghai Club is a discovery. The restaurant showcases a perfect blend of ancient Chinese tradition along with contemporary décor with touches of the symbolic red colour to emphasize upon the Chinese ambiance.

Like we experience in India, Chinese Cuisine too varies almost every hundred miles or so. There is the Szechuan, Hunan, Cantonese, Beijing, and Peking with umpteen other variations in between.

Cantonese cuisine, originally known in China as Guangdong Cuisine, is often referred to as Yue cuisine. This is the cuisine of China’s Guangdong Province, and more specially adheres to its Capital, Guangzhou. Cantonese is a Cuisine with a mild taste, the Cantonese enjoy the natural flavors of fresh sea fish and Sauces, including hoisin sauce, oyster sauce, plum sauce, sweet and sour sauce, and soy sauce. the flavours are well balanced and not greasy. To leave intact the flavours of the primary ingredients, which are at the peak of their freshness and quality, very little few and very little spices are used. The spice does not engulf the natural flavor of the main ingredients. Except the use of garlic and coriander, in order to retain the taste and flavours of the main ingredients, the Cantonese avoid the use of fresh herbs as against the  liberal use of the same in Sichuanese, Vietnamese,  Lao, Thai and European. In fact, garlic is often used as a vegetable in Cantonese cooking!

This makes Cantonese a popular cuisine in China and Cantonese Chefs are highly sought after in China. Chef Jia brought to India by the ITC being one of them. As required, he uses a variety of cooking methods from roasting, steaming to stir frying.

Prawn Starters

Cantonese cuisine, less spicy than the Sichuan and Hunan methods of preparation is yet a flavorful and delicious cuisine; far more delicate than other eight forms of Chinese food.

these 10 days at the Shanghai club Express traces the Cantonese route through two set menus – the Superior ticket and a First class ticket on The Shanghai Express. the Superior ticket @ Rs.1500 per person + taxes, avails the diner a four course meal including soup and dessert.

A soup from the choice of four—two pure vegetarian and 2 non-vegetarian. Our Jain friends had their choice too.

One main course from a choice of 4 vegetarians (including for Jains), 1 fish, 1 prawn, 1 lamb, 1 chicken. The Sliced Lamb in chili oyster Sauce paired with Guangzhou Glass Noodles from the vegetarian Menu was YUMMY! So was the enchanting flavours of Wok tossed noodles with pickle vegetables, Asparagus in Chili garlic sauce, Steam tofu in special hot black bean sauce, crispy baby corn salt and pepper at Shanghai Club.

One Noodles/rice from a choice of 3 vegetarians and 3 non-vegetarian.

One dessert from a choice of three. Apricot honey rice pudding with a sprinkle of Pista and julienne of Apricot, highly recommended.

The FIRST CLASS ticket is available for Rs. 2000 and the menu includes a choice of 4 Vegetarian and 4 N0n-vegetarian starters

MENU FOR SUPERIOR
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MENU FOR FIRST CLASS TICKET

The Cantonese experience will soon be followed by Beijing and Shanghai destinations on THE SHANGHAI CLUB EXPRESS.

So book your tickets now to experience delicately balanced flavours of yin and yang, dished out by Master Chef Jia.

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A Few old Parsi Saris —Garaas https://www.mumbaiblogg.com/zoroastrian-zen/a-few-old-parsi-saris-garaas/ Fri, 19 Oct 2018 08:24:16 +0000 http://www.mumbaiblogg.com/?p=1916 Not every embroidered sari worn by a Parsi lady is a Garaa. Garaas, generally called ‘old Parsi Saris’ are special hand embroidered  5 yards of  Chinese Silk, brought from China to India by the Parsi traders and worn as Saris.

These embroidery motifs were often representations of either Chinese village scenes or the emblems of good luck in the Chinese culture or simply floral.

A few pictures of some of the more stunning embroideries copied from the original Garaas on more modern cloth tell the whole story:

FLORAL EMBROIDERY :

GARAAS- OLD PARSI SARIS Multicolour

Garas---old Parsi Saris
 Red.  another favoured colour

Garas---old Parsi Saris  red again.

GARAAS- OLD PARSI SARIS

in blue.

FLORAL WITH GRAPHIC MOTIFS:

Garas---old Parsi Saris
with graphic design, fire

Garas---old Parsi Saris

 graphic leaves

Garas---old Parsi Saris

with doves and border with Pheasants.

STORKS:

Garas---old Parsi Saris

Garas---old Parsi Saris

Garas---old Parsi Saris with the Phoenix

PHEASANTS in EMBROIDERY:

garaas- old parsi saris
Pheasants and floral Garaa draped the Parsi way with the long blouse and full sleeves of 19th and early 20th Century. 

Garas---old Parsi Saris

Garas---old Parsi Saris

Pheasants and floral vines on Black in fine, multicolored embroidery.Perhaps the most envied possession.Garas---old Parsi Saris

Roosters and hens (Parsi women had nicknamed this design “Marga-Batka”).

The pictures above are of copies of the original Garaas on modern day cloth and machine embroidered.

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Preserved Fish Roe — Aatheli Garab https://www.mumbaiblogg.com/food/19th-century-parsi-recipes/preserved-fish-roe-aatheli-garab/ https://www.mumbaiblogg.com/food/19th-century-parsi-recipes/preserved-fish-roe-aatheli-garab/#comments Wed, 03 Oct 2018 10:51:41 +0000 http://www.mumbaiblogg.com/?p=1887 Preserved Fish Roe — Aatheli Garab

How to preserve Fish Roe the Parsi Way.

Preserved Fish Roe — Aatheli Garab

This is for the many readers, especially Parsis, who have written to ask how one can preserve Roe bought during the season.

I am sharing the process described by my Great Grandmother, Dosibai Wankadia.

The method used in her time is prior to the advent of the various modern cheese-presses, heat-dryers and other kitchen gadgets and therefore, use of traditional straw basket(s) and weights. The reader may use the gadgets he has, if any.

A WORD OF CAUTION TO THE READER. My Great-Grandmother informs that the salted Garab/roe available in the market is merely that —Salted. It has does not have the shelf life of the Aatheli (Preserved) Garab/Roe. The Salted Roe available in the market may be used for immediate cooking. The salted Roe has to undergo the undermentioned process before it can be preserved and retained in your larder for months.

 PRESERVED FISH ROE — AATHELI GARAB

INGREDIENTS:

1 ½ kg fish roe (preferably Bhing fish/Giant Herring), it should be very fresh;

Salt enough to sprinkle on and fill the sacs in the roe;

1 straw basket or as required;

1 grinding stone or heavy weights as required;

METHOD:

Wash the roe,

Sprinkle salt on the Roe (Sea Salt/ Sel de Mer preferred),

Next, Also fill the hollow sacs in the roe with a lot of salt (the hollow in the roe, we, Parsis, call the stomach {pait} of the roe in Gujarati);

Place all the roe in straw basket(s),

Cover the roe with a plantain/banana leaf,

Place grinding stone/ weights on the leaf to weigh it down, so as to drain all the liquid from the Roe (like one would do to make paneer/cheese),

Let the Roe discharge its water for three days,

Remove the Roe from basket(s) after three days,

Now you have Aatheli Garab (Preserved Roe) which you can use for frying or cooking .

 

IF you want to preserve the Roe for a months/a year or more or to PICKLE  THE ROE, you have to further process it :

Back: ROE WITH MEMBRANE
Front: After removing Memebrane

After the first 3 days:

Wash the Roe well,

Remove the various blood vessels and nervous matter that are sticking to the Roe,

Separate the roe into its natural segments,

Wipe each segment dry with a soft dry cloth taking care not to break up the Roe,

 

FISH ROE
NATURAL SEGMENTS
FISH ROE
SEGMENTS SEPERATED

 

 

 

 

 

 

 

Mix a little turmeric, salt and oil,

Rub the mixture all over the Roe segments,

Dry these under a light sunlight OR

Put it in a straw basket and hang it over your stove for three days OR until it is completely dry.

The Aatheli Garab may now be preserved until you require to use it.

This Garab (Roe) may now be used to make Garab Nu Achaar (Pickled Roe).

 

 

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Skirlie (Traditional Scot recipe) —Also Mealy Jocks https://www.mumbaiblogg.com/food/parsi-recipes/skirlie-traditional-scot-recipe-also-mealy-jocks/ Fri, 14 Sep 2018 11:15:01 +0000 http://www.mumbaiblogg.com/?p=1850 SKIRLIE: A TRADITIONAL SCOT RECIPE.

SKIRLIE: A TRADITIONAL SCOT RECIPE is  here to help you out with a new dish for breakfast. Tired of the same old oats-porridge-breakfast? Try Skirlie, a traditional old crispy crunchy tasty, substantial dish. Simply, oatmeal and onions seasoned and cooked in fat to a nice brown.

In fact, the Skirlie is named so because the ingredients ‘skirl’ (make a shrill wailing sound, like made by bagpipes) as one cooks the dish, swirling the ingredients around the pan.

As often as it is eaten by itself, Skirlie is just as often used to stuff fowl and game birds for roasting, especially Christmas dinners. The stuffing is softened, while cooking the Skirlie, with water or stock and medium oatmeal is used not the pinhead one. Eaten with mince too, or Tatties (Scottish swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately).

It makes a tasty toasty accompaniment to rich meat dishes, roasts and stews. mince

Originally, in Scotland the Skirlie was made in beef drippings or beef suet, a fat easily available in the Highlands.

Check at the end of the recipe, a dish similar in ingredients, to the  Skirlie called ‘Mealy Jocks’ eaten as an accompaniment to potatoes and meat.

INGREDIENTS:

150g of pinhead oatmeal, or medium oatmeal (essentially it is rava of oat either rough or medium); the pinhead i.e. rough one recommended it gives a crunchy taste. (do not use instant or quick-cooking oats)

25g of bacon fat or vegetable oil or half butter-half oil or beef suet (traditionally the Scots use beef drippings or suet);

2 small or 1 large onion, finely chopped;

1/2 litre chicken stock (OPTIONAL)

Salt;

Pepper.

 

METHOD:

Heat the fat or heat the oil in a large heavy based frying-pan (or sauté pan) over a medium heat;

Soften the onions in the oil till transparent and very little golden (don’t want them brown);

Add in the oatmeal and stir to thoroughly coat with the onions;

Add a large pinch of sea salt and a good grinding of black pepper and stir for a couple of minutes;

Then turn the heat down as low as it’ll go;

Keep cooking for around 20-25 minutes (around 10-15 minutes for medium oatmeal);

Stir until the oatmeal has softened but fairly firm and finally becomes brown and develops a crunchy/ toasty bite;

Adjust the seasoning and serve.

THIS IS TRADITIONAL.

OPTIONAL: (this is not done traditionally) Add stock or water, a little at a time and allow it to be absorbed by the oatmeal (like for risotto);

Cook for about 5 minutes, stirring frequently and continuing to add the stock;

The end result should be a crunchy bite not soggy like upma.

Season well and serve with mashed potatoes or shredded meat.

 

MEALY JOCKS:

Should you collect the pinhead oatmeal, onions, salt and pepper , bind it in a cheese-cloth or malmal, and steam the meal, you get Mealy Jocks another MEALY JOCKS:.

 

 

 

 

 

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15-MINUTE POTATO CURRY — RASAALOO https://www.mumbaiblogg.com/food/parsi-recipes/15-minute-potato-curry-rasaaloo-quick-and-easy-recipe/ Wed, 05 Sep 2018 10:04:08 +0000 http://www.mumbaiblogg.com/?p=1835 15-MINUTE POTATO CURRY — RASAALOO

15 minute Rasaaloo also known in some north Indian states as Taariwale Aloo is perhaps the sole potato-only dishes that goes well with rice, especially white rice. Potatoes in India are often cooked in combination with some meat or other vegetable.

This recipe has a rather soupy gravy

This is another of Dhiraj Srivastav’s 15-minute office lunches and as yummy as it comes.

 

 

INGREDIENTS:

250gms Potatoes;

2 Onions (peeled and finely chopped);

1 tablespoon finely chopped fresh coriander leaves;

1 tablespoon Ginger-garlic Paste (made from 6 to 8 garlic cloves and ½ inch piece of peeled ginger);

1 large Tomato chopped;

1 tablespoon Cumin seed (Jeera);

10 to 12 Fenugreek seeds (Methi);

1 tablespoon Chili powder;

½ tablespoon Turmeric powder;

1 table spoon Garam masala powder;

1 tablespoon Coriander powder;

Salt to taste;

1 tablespoon ghee or oil (Cooking medium of your choice).

The taste of the dish will change with the cooking medium. Ghee best, failing which peanut oil highly recommended.

 

METHOD:

Boil the potatoes whole and unpeeled;

Peel and roughly mash with your fingers when done;

You will get unequal and odd shaped pieces.

Heat the ghee/oil in a pot on a high flame but don’t let it smoke;

Add fenugreek seeds (Methi) and Cumin seeds (Jeera);

When the seeds splutter, add the chopped onions;

Fry till the onions begin to brown (takes about 4 or 5 minutes);

As the onions begin to brown, add the ginger-garlic paste;

Fry for about 30 seconds;

Add chopped tomatoes, Chili powder, Turmeric powder, Garam masala powder, Coriander powder and salt;

Lower the flame to medium and continue to fry the masala till it becomes a homogenous mixture;

Add the boiled potatoes;

Bring the flame down to low;

15 minute potato curry rasaloo
FINISHED DISH

Continue to fry for a few seconds till the potatoes are coated with the fried masala;

Add 2 cups of water;

Cover and let cook for about 3 to 5 minutes;

Add chopped fresh coriander leaves;

Mix;

After 2 minutes turn off the heat.

Pack with white rice or poori or chapatti or any leavened /unleavened bread of your choice; goes well with all manner of bread except sweet breads like buns or brioche.

 

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