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Malaysian cuisine can be termed the closest cousin of South Indian cuisine. Nevertheless, Malaysian dishes taste different, said a top chef at The Raintree, St.Mary’s Road, a star hotel here.
That may sound like the advertisement line for a ketchup brand. “It’s different”, but what executive chef Hushmoin K. Patell says is true.
“The ingredients used are similar to South Indian ingredients. But Malaysians use a lot of shrimp and shrimp paste as a flavouring agent or for garnishing purposes,” Patell tol d IANS.
Malaysian cuisine is known for its use of spices, shrimp paste, lemongrass, kaffir lime leaves, cardamom, star anise, fenugreek , galangal and coconut milk – the last adds a delicious creamy touch.
The dishes do not give out the strong flavour of galangal or lemongrass, as in the case of Thai curries.
The South Indian influence in Malaysian cuisine is bound to be with the historical invasion of Srivijaya by Rajendra Chola I, who had also forayed into Indonesia.
Subsequently, during the British rule of India many South Indians migrated to Malaysia.
Anchored by Malaysian chef Mohamad Asri, the hotel’s restaurant Colony is hosting a Malaysian food festival from April 22 to May 8, 2016, for buffet dinner.
Forty-eight-year-old Asri is anchoring for the second time a Malaysian food festival in India. The first time was in 1996 at a star hotel in Delhi.
Related article: 5 Indian dishes doing rounds in Malaysia with a twist!
The menu offers five non-vegetarian and six vegetarian dishes, four starters – two each in vegetarian and non-vegetarian, two kinds of rice and five desserts, including is kacang – Malaysian shaved ice.
“The Malaysian chicken satay is different from Thailand’s chicken satay. Malaysians use palm oil. We have not used palm oil here, but still maintain the authenticity of taste,” Asri said.
According to Patell, the Malaysians use a lot of shrimp as the flavouring agent even in their vegetarian dishes.
“They consider meat to be non-vegetarian, while use of shrimp paste as a flavouring agent or shrimp for garnishing is considered vegetarian,” he said.
“We have done some adaptations in the vegetarian dishes keeping out the non-vegetarian items,” Patell said.
While Chinese noodles are available on Indian streets though modified to Indian tastes, Patell said perhaps Malaysian curries too can be made and sold on the streets here.
Asked about South Indian dishes, Asri said he likes the dosa made here.
“The dosas here are much more crispier than what is made in Malaysia,” he said, offering the ayam soup or the chicken soup.
The soup, with finely cut chicken pieces, was flavourful and could not be associated with south Indian dishes.
The chicken satay with roasted peanut sauce was also good but the surprise item was the sweet potato fritter or sweet potato bhaji.
It was time for the main course and Asri suggested coconut rice with okra curry and pajeri aenas-pineapple curry.
The Malaysian dish (unlike the South Indian counterpart) was sticky and made with grated coconut, coconut milk, ginger, lemongrass and some seasoning.
The coconut rice with both the curries tasted good. The pineapple curry was sweet at first, but then the spicy flavour took over – surely a must try item.
On the non-vegetarian side, the steamed rice with ayam kalio (chicken cooked in red coconut gravy with aubergine) was tasty.
Similarly, the ikan masak mera (fish cooked with chilli and tomato) was also good and would also go well with steam rice and okra curry.
For the sweet tooth there is a wide choice: pengat pisang (sago pudding with banana and coconut milk), onde onde (steamed rice dumplings stuffed with palm sugar), kuih ketayab (pancakes stuffed with a sweet coconut filling), sago gula melaka (sago pearls cooked in coconut milk and cream topped with caramel sauce) and kuih lapis (layered cassava cake).
Where: The Colony restaurant at The Raintree, St. Mary’s Road, Alwarpet
Available as a part of dinner buffet 7-11 pm
Price: Rs.1,450 excluding tax per head
Dates: April 22 to May 8
Every child who grew up in the 90s and the early 00s has certainly grown up around Tom and Jerry, the adorable, infamous cat-chases-mouse cartoon. The idea of naughtiness and playing mischief had the standards that this particular series set for children and defined how much wreckage was funny enough.
The show's creators, William Hanna and Joseph Barbera initially named their characters Jasper and Jinx. They did not plan for the fame that Tom and Jerry brought them when they released a movie by the name of "Puss Gets the Boot". This movie featured a certain cat and mouse who were a notorious pair, named Jasper and Jinx. When the movie became a hit, the names of the characters were changed and the show shot to fame.
Tom and Jerry became a go-to cartoon for children in the early 00s, and it was one of those shows with a firm foundation, that had already been in the running for decades. The original template had been planned nearly 80 years ago, and the makers did not change it. The music that was played in the many episodes, made a breakthrough in its own way. It is the most easily recognizable melody with utterly nostalgic associations.
Today, Tom and Jerry is still a household name in homes where children love cartoons Image credit: wikimedia commons
A set of supporting characters were defined for the show, to occasionally take the focus off the original pair. There was a large, black woman named Mammy Two Shoes and a bulldog who took Jerry's side. Mammy Two Shoes was discontinued because her character portrayed racist tendencies. A tall white woman replaced her, who was kinder and loved mice. Either of the women's faces was never revealed.
Today, Tom and Jerry is still a household name in homes where children love cartoons. There are a host of other shows besides this that aim to replicate the same aspects of the cartoon but do not come close at all. Despite the immense amount of violence in the show, it is a beloved pastime of parents and children alike.
Keywords: Tom and Jerry, Cartoon, Hanna and Barbera, Television
One of India's leading private museums, the Museum of Art & Photography (MAP) Bengaluru, has released new primary research conducted by the ReReeti Foundation, on audience behaviour in India's cultural sector. While more than half of the respondents thought the arts and culture are essential, they rarely manage to make time for it. The majority (60.6 per cent), mostly young people under 30, felt Indian museums could present more engaging content, and most perceived culture as anthropological/ sociological. Of the diverse categories included, music emerged as the most popular cultural activity.
The report is based on a survey of 500 people, which included school and college students, professionals across sectors, homemakers and senior citizens. The first initiative of its kind in the cultural space, the report shares valuable insights into the behaviour and expectations of Indian audiences engaging with a broad range of cultural activities. As part of MAP's mission to foster meaningful connections between communities and the cultural sector globally, which includes its innovative digital programme Museums Without Borders, the report shares a wealth of insights that can help museums across the country understand their audiences better. As much as 60.6 per cent said Indian museums are not experimental enough, and can do more to create engaging content that is also relevant to surrounding communities.As much as 60.6 per cent said Indian museums are not experimental enough, and can do more to create engaging content that is also relevant to surrounding communities.
As much as 60.6 per cent said Indian museums are not experimental enough, and can do more to create engaging content that is also relevant to surrounding communities. | Photo by Annie Spratt on Unsplash
Speaking on the recent report, Kamini Sawhney, Director, Museum of Art & Photography (MAP), said, "MAP is focused on changing the notion of a museum in India, by enabling more relevant and inclusive programming, both online and in our space in Bengaluru. The audience research commissioned by MAP, and conducted by the ReReeti Foundation, provides valuable, and actionable insights which we hope will help museums across the country better understand their consumer base, improve decision making and deepen social impact." As much as 62.3 per cent college students and 47.6 per cent professionals/homemakers perceive culture as anthropological and sociological. Music was the most popular cultural event likely to be attended, followed by heritage tours and plays/comedy shows for Indian audiences.
Over 70 per cent of college students visit museums with family and friends; working professionals, homemakers and senior citizens also predominantly visit with groups/ spouses (indicating a need to focus on increased group programming/facilitation). As much as 68 per cent of people were optimistic about going outdoors for activities and events in 2021. As much as 60.6 per cent said Indian museums are not experimental enough, and can do more to create engaging content that is also relevant to surrounding communities.(IANS/MBI)
Keywords: Art, Culture, India, Museum, Music
What is the best way to save Goa from deforestation?
Drinking feni, may well be the answer, says the secretary of the Goa Cashew Feni Distillers and Bottlers Association Hansel Vaz, who on Thursday said, that sipping the state's unique alcoholic drink and making it popular would directly aid the greening of Goa's hills and other barren landscapes.
"To get more cashews, we need to plant more trees. I always say, by drinking feni you will save Goa, because we will be planting more cashew trees and we will have greener hills. The beauty of cashew is you do not need fertile land. You can grow it on a hill which can provide no nutrition. We will be able to grow more trees, if we can sell feni properly," Vaz said. Vaz's comments come at a time when the hillsides of the coastal state have witnessed significant deforestation for real estate development and for infrastructure projects. Feni is manufactured by fermenting and double distilling juice from the cashew apple.
Best way to keep Goa green is to grab yourself a glass of feni. | IANS
Addressing a press conference in Panaji, Vaz also said that the promotion of feni was also in sync with the Prime Minister's vision for India to go "vocal for local". "There is no conglomerate, multinational company owning the drink. So every time we sell feni, it is a direct cash injection into Goa. If you sell a feni cocktail in Calangute (a popular beach village), it makes a direct impact in Valpoi and Bicholim, because this money is going down there," the Association official said at a press conference in Panaji.
The Association held the media briefing to announce a road map ahead for the feni industry, especially vis a vis streamlining aspects related to production, standardisation and marketing of the brew to make it popular in other Indian states and abroad.
The efforts to streamline the state "heritage drink" comes a month after the Goa government notified a formal policy, 'Goa Feni Policy 2021', which covers 26 different varieties of feni distilled in the state. "There were many barriers related to feni, which the policy has now addressed," treasurer of the Association Tukaram Haldankar said. One such hurdle was the previous government classification, which described feni as "country liquor", which would deter tourists from purchasing the drink. The reclassification of feni as a state "heritage drink" has lent dignity to the brew which has been manufactured locally in Goa since the 16th century.
But there is more the government can do, along with the state's traditional distillers and manufacturers to promote feni, Haldankar said. | Photo by Ishvani Hans on Unsplash
But there is more the government can do, along with the state's traditional distillers and manufacturers to promote feni, Haldankar said. "We request the government to allow the sale of feni in duty free stores in airports and cruise liner terminals. The government should also support us through the department of Tourism, so that feni can be promoted in its programmes. iIf you go to Scotland, they promote Scotch. Goa should promote its feni to Goa," Haldankar said, adding that traditional distillers should also be given subsidies and other measures should be taken to standardise feni, which he said, "would require further subsidies and financial assistance from the government".
"It should be a standard product like scotch, champagne," Haldankar said. "Like Mexico's tequila, Russian vodka and Japan's sake, we need to export our feni across the country and the world and the local distillers should also benefit economically," president of the Association Gurudutt Bhakta also said. (IANS/ MBI)
Keywords: deforestation,cashew,distillers,association,government, goa, feni, India