Culinary Chronicles
By Yasmin Rahul Bakshi
November 2002, Jammu & Kashmir – an anecdote on good and traumatic reminiscences.
Pattan, a mesmerising town amidst the apple orchards with scenic scapes, yet hazardous for high militant activities during that era. After a triumphant tenure with the Rashtriya Rifles there, Tiger insisted on a road trip back home rather than flying over the valley.
Before commencing the journey, neither of us had the faintest idea that it would lead to an odyssey. We planned to join the army convoy that originated from Baramulla – a long trail of heavily guarded vehicles that were always on schedule. And! The convoy was late that noon, indicating something odd. A bomb was planted en route to blow up the vehicles by the terrorists. As luck would have it, the blast occurred in between two buses. All safe, no damage.
Somehow, at the fall of dusk we arrived at Srinagar in a “mine proof vehicle”. Though uncomfortable to sit in yet secure enough. Much to my dismay, Tiger decided to stay back for a day and enjoy “Badaami Bagh” (Srinagar cantonment), catch up with a few friends and shop around.
By the next afternoon, we learnt that the convoy which I was to board, met with a violent attack on NH 44. An improvised explosive device was placed on the rock that detonated over the bus ferrying the Indian army officers and their families near Qazigund.
My inhibitions overruled the spectacular vista on the circuit to Jammu – a road between the valleys and the mountains with Chenab meandering deep below on the side. I was petrified.
The first halt en route was at Ramban Army Transit Camp beside the river that hummed its own tune. A picturesque spot which offered a scrumptious meal. A curry that caught my fancy there was with cauliflower and potatoes seethed in Kashmiri style. Savours that still linger on my palate!
Landed at Jammu in the evening while the train to Dehradun was scheduled the following day in the late hours. We had some time to ourselves, to explore the city. After gallivanting in Raghunath Bazaar, we relished a lavish lunch at JKDC’s Wazwan and proceeded back to the guest room in the military cantonment.
The moment we stepped in, the news of a bomb explosion in the same bazaar where we were present a few hours ago, featured on a news channel. Leaving many dead and injured.
Three days, three narrow escapes. Each time I replicate the curry that was savoured at Ramban, the entire sequence of events flashes in our memories.
Ingredients:
- Cauliflower – ½ kg
- Potatoes – 250 gms (small size)
- Mustard oil – 1 Tbsp
- Mustard oil – for frying
- Black cardamom – 2
- Green cardamom – 4
- Cinnamon – 2 inch
- Cloves – 4
- Bay leaves – 2
- Black cumin seeds – ¼ tsp
- Dry ginger powder – 1 tsp
- Fennel powder – 1 tsp
- Kashmiri red chili powder – 2 tsp
- Turmeric powder – 1 tsp
- Curd – ½ cup (whipped)
- Salt – according to taste
Method:
- Cut the cauliflower into desired size florets. Boil the potatoes until tender, keep aside, cool and peel.
- Pierce each potato with a toothpick.
- Heat oil for frying in a pan. Deep fry the cauliflower florets and the potatoes. (I prefer air frying them with a spray of oil.)
- Mix the Kashmiri red chili and turmeric powders in ¼ cup of water to make paste. Keep aside.
- In a pan, heat a teaspoon of mustard oil and add the black cardamoms, green cardamoms, cinnamon, cloves, bay leaves and black cumin seeds. Let them splutter.
- Add the whipped curd and the paste of chili and turmeric. Stir well.
- Add the salt, fennel and dry ginger powders.
- Pour 3 cups of water and bring it to boil. Cook for 3-4 minutes.
- Add the fried cauliflower florets and potatoes.
- Lower the flame and cook for 10 minutes.
- Serve hot with rice or roti.
(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.)
