Culinary Chronicles
By Yasmin Rahul Bakshi
He is like that!
Some anecdotes are ahead of food. About generosity and munificence with a compassionate heart of a man who possesses a tough attitude and is above materialistic affairs.
After finishing a scrumptious meal of spaghetti and salad, as we ambled across the boulevard towards the parking space, a sound came from behind “Sir, shoe polish karwa lo” (Sir, get your shoes polished). A boy less than a teenager followed with a wooden box of shoe maintenance accessories.
Tiger refused for the little boy’s services not for any other reason but for the dislike of anyone touching his feet or footwear with a feeling of respect for all.
“Sir, patty khareed kar kha loonga, shoe polish karwa lo” (Sir, I shall buy a patty to eat, get your shoes polished). The boy pleaded. He continued walking and slipped his hand in the pocket to pull out some cash but in vain because as a practice he carried only plastic money.
Immediately he unclipped the “Fossil” watch that was a purchase from his Dubai trip and gave it away to the boy.
Expressions of astonishment surfaced on the young boy’s face. He was speechless!
Though I am used to such gestures of his but as an instant reaction “Why Tiger?” were the words that I uttered. In response I received a smile full of contentment and pleasure that was beyond any worldly treasure.
Ingredients:
- Spaghetti – 400 gms
- Basil leaves – 1 ⅕ cups
- Pine nuts – ½ cup
- Walnuts – ¼ cup
- Garlic – 4 cloves
- Olive oil – ⅔ cup
- Salt – according to taste
- Green chili paste – ½ tsp
- Parmesan cheese – 100 gms
Method:
- Cook the spaghetti in boiling water for about 7-8 minutes or until it gets tender.
- On the other hand, take basil, pine nuts, walnuts, salt, green chili paste and ½ cup of olive oil in an electric blender and blend into a paste (pesto).
- Once the spaghetti is boiled, strain out the water.
- In a pan, heat the remaining oil. Add in the boiled spaghetti and toss for a minute.
- Switch off the flame and mix in the pesto. Add a tablespoon or two of hot water if needed for the desired consistency.
- Grate the parmesan cheese on top.
(Yasmin Rahul Bakshi is an accomplished senior consultant Chef and a food historian. A widely travelled Army wife from the Mussoorie hills with exposure to international cuisines & preserving recipes with the medium of food photography and digital content creation in the form of stories.)
