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Seema Omar’s dining room table is packed with ingredients. There’s finely diced raw mango, onions, sev, squeeze bottles filled with tamarind and mint chutneys, diced lime, paapdi, and a serving tray with small heaps of spices.
Seema starts to put together a helping of sev puri – the dish that started her and sister-in-law Amreen Omar on a journey of serving Indian snacks in Toronto, the Canadian city with a large Indian diaspora.
“Torontonians really took to sev puri,” said Amreen, as Seema passes a carefully prepared plate. She said that when they first started out at a stall in a farmers market, people had preconceived ideas about Indian food. “Everybody asked for naan,” she said.
After becoming a hit at farmers markets, pop-up shops and food expos in Toronto, Amreen and Seema are now preparing for their next major pit stop – a bricks-and-mortar establishment in downtown Toronto named Bombay Street Food, which is set to open this month.
But it was the sev puri that fuelled the duo’s early success. Amreen recalls one of their early food expo experiences.
“There was this guy from India – he spoke Hindi. He had one,” she said. “Then he took a round and came back for one more. Then he had two or three more. His wife joked they should have just stayed at our stall, since he had used up all his tickets. It’s nice when someone from your country appreciates it because they know what it should taste like.”
The experience of dishing out traditional Indian snacks to an uninitiated but warmly receptive clientele has been fulfilling enough for Amreen, a former crown prosecutor, to quit her job as a law professor, and for Seema to consider a new role beyond being a full-time mother.
The idea for Bombay Street Food came about soon after Seema married and moved to Canada from Mumbai, where she was working for fashion designers Abu Jani and Sandeep Khosla. She found herself missing Indian street food staples and decided to recreate a childhood memory.
“I grew up in a Bandra building complex [in Mumbai], and every day at 4.30 pm, this sev puri and bhel puri wallah would come to our complex, and all of us kids would make a line,” said Seema. “I still remember him. He used to dress very nicely in white dhoti and kurta. I would watch him as I waited in line. I make my sev puri the same way he made his – he used raw mango, and so do I. Some people put chopped tomatoes, but he didn’t – so I don’t.”
For Amreen, her childhood memories are full of summer trips to India and winters in New Brunswick, the eastern Canadian province that borders the US. The only Indians for miles around, the family sustained themselves through snowed in winters with food and movies.
“I grew up spending Canadian winters with Shammi Kapoor, Raj Kapoor, Amitabh Bachchan and my mother’s dal chaawal sabzi, gosht ka saalan or kadhi khichdi,” said Amreen.
Their first stint as food entrepreneurs began in May 2014 at a newly opened farmer’s market in downtown Toronto. After that they moved to a more established weekly farmer’s market in the city’s east end. Requests to cater holiday parties soon followed. The sisters-in-law also cooked more than a few times at The Depanneur, a foodie hub where every Friday night guest cooks from amateurs to established chefs can present their favourite foods.
Patrons raved about their Besan Ka Chilla savoury pancakes and Hyderabadi-style dessert Qubaani Ka Meetha (apricot puree topped with cream, a dollop of custard and almond slivers). But their full-fledged debut was six months later at the Gourmet Food and Wine Expo.
“We made chaat for 1,600 people that night,” said Seema. “People didn’t know what sev puri was, and were confused by what they were calling ‘crispy noodles’. But they kept coming back for seconds and thirds.”
And that event proved to be the turning point. “We decided to go for it,” said Amreen.
Straight from the source
Seeking inspiration, the duo and their business consultant travelled to Mumbai a little while ago. They connected with food bloggers such as Kalyan Karmaka, who gave them a tour of Mumbai’s finest street eats, including stops at Bohri Mohalla, Mohammed Ali Road, as well as haunts such as Suleman Usman Mithaiwala.
Seema even got hands-on tips from a pao bhaji stall owner behind the Cricket Club of India.
“I’ve had pao bhaji in places like Shiv Sagar and Sukh Sagar, but this was the best pav bhaji I tasted,” said Seema. “He showed me his technique, and it was very similar to mine. I felt so relieved.”
Their Mumbai food quest turned out to be rather eventful.
“Then there were places that had no name, like this one restaurant that served only keema and pudding,” said Amreen. “All of us were very keen on trying everything, from frankies to vada pao. And no one fell sick.”
While Bombay Street Food draws on all these experiences, its main inspiration comes from Mumbai’s famous Irani cafes, which are slowly disappearing from the city’s streetscapes.
“We visited all of them including Ideal Corner and Britannia,” said Amreen. “But our place is really inspired by Yazdani Bakery – the ambience, the colour, even the wood details. We spoke with the owner, Rashid Zend, who is in his seventies. We had chai for Rs 15, and it was the best tea I had in my life. We also spoke with his nephew Tirandaz. He was frustrated because there’s a Starbucks opening two doors down, and he wants his uncle to make some changes. But the uncle was having none of it.”
With their new restaurant, the Omars want to pay homage to the Mumbai of both past and present. The menu features dishes ranging from frankies to keema pao. Cutting chai can be enjoyed with a serving of khaara biscuit or naan khatai, sourced fresh from a Gujarati bakery in Toronto. Their pao, meanwhile, is being custom baked by a local bread chain to replicate the hardier Mumbai version as compared to local hamburger buns.
“We haven’t toned down anything, not even the spice,” said Seema. “Torontonians are ready for stronger Indian flavours. The only thing we have changed a little is the presentation.”
Amreen said they want to stay true to their niche.
“We’re not interested in doing fusion food,” she said. “We are sticking to our comfort zone; stuff that we love and have perfected.”
Despite their success, there is one dish that hasn’t gone down too well their customers and most likely won’t make it to the menu at Bombay Street Food. “Falooda! People kept on asking us why we gave them spaghetti in their milk,” Seema said with a laugh.
Indian wrestler Ravi Kumar (57kg) and Deepak Punia (86kg) enjoyed fruitful outings at the Tokyo Olympic Games as they secured semifinal berths in their respective weight categories at the Makuhari Messe on Wednesday.
On the opening day of the wrestling competition, Ravi Kumar defeated Bulgaria's Georgi Vangelov 14-4 on technical superiority to reach the last-four in the men's 57kg category, while compatriot Deepak Punia overcame China's Zushen Lin 6-3 on points to advance to the semifinals.
Ravi Kumar will take on Nurislam Sanayev of Kazakhstan in the last-four, while Punia will be up against David Morris Taylor of the USA.
Earlier, Ravi Kumar had won his opening-round bout by technical superiority against Colombia's Oscar Tigreros to secure a quarterfinal spot. Competing in the Round-of-16 bout against the Colombian wrestler, the 23-year-old Ravi Kumar, who is making his Olympic debut, showed no nerves as he dominated the bout to win by technical superiority (13-2).
Ravi Kumar landed attack after attack and went 13-2 up, winning the bout by technical superiority with minutes to spare. In wrestling, building up a 10-point lead over the opponent results in a victory by technical superiority.
India's 86kg freestyle wrestler Deepak Punia showed no signs of the niggle that had forced him to pull out of the Poland Open Ranking Series in Warsaw in June, as he defeated Nigeria's Ekerekeme Agiomor on technical superiority to secure a quarterfinal berth.
He got his Olympic campaign to a fine start as he was in control from the start of the bout and hardly ever allowed his Nigerian opponent any room to maneuver his moves, finally winning with a 12-1 on technical superiority.
Punia, who had also suffered an elbow injury just before the Games, was slow at the start but came into his own as the bout progressed, inflicting takedowns at regular intervals to earn points.
The Indian wrestler eased into a 4-1 lead at the break and extended his lead comfortably in the second period.
Punia, the silver medallist from the 2019 world wrestling championships, then set up a clash with China's Lin Zushen in the quarterfinals and defeated him 6-3.
Indian origin girls -- New Jersey-based Natasha Peri (11) and Dubai-based Priyamvada Deshmukh (12) -- have been named in the worlds "brightest" students list based on results of above-grade-level testing of 19,000 students across 84 countries, according to Johns Hopkins Center for Talented Youth (CTY), a part of Johns Hopkins University in Baltimore, Maryland.
"Peri, a student at Thelma L. Sandmeier Elementary School, was honored for exceptional performance on the SAT, ACT, or similar assessment is taken as part of the CTY Talent Search," said a statement from the CTY.
Deshmukh, a student of GEMS Modern Academy, Dubai, has been honored for her exceptional performance on the SCAT assessment taken as part of the CTY Talent Search, a university statement said.
She was one of nearly 19,000 students from 84 countries who joined CTY in the 2019-21 Talent Search years. CTY uses above-grade-level testing to identify advanced students from around the world and provide a clear picture of their true academic abilities.
Peri took the Johns Hopkins Talent Search test in Spring 2021 when she was in Grade 5. Her results in the verbal and quantitative sections leveled with the 90th percentile of advanced Grade 8 performance.
"This motivates me to do more," she said, adding that doodling and reading J.R.R Tolkien's novels may have worked for her.
Deshmukh took the Johns Hopkins Talent Search test in Spring 2020 when she was still in Grade 6. Her results in the verbal sections leveled with the advanced Grade 10 performance. She made the cut for Johns Hopkins CTY 'High Honors Awards'.
Due to the Covid19, induced delay in Global logistics support, she finally received her much-awaited "High Honors" pin this week, which she lovingly kept in front of her Grandparents photograph as a tribute to her roots.
The delay in officially getting the certificates did not stop her from attending the summer program at John Hopkins University's CTY in English literature where she studied the confluence of Art and Science in literary writing and completed the course scoring 'A' Grade.
She followed up with top-scoring the second level of Asset Talent Examination which also qualified her for the summer program at Northwestern University this year, where she is learning about world-building in fiction writing this year.
Her elder brother was among the first UAE students to have cleared the Duke University TIP (Talent Identification Programme) when he was in Class 8.
Her parents joke that it's nothing but routine sibling rivalry that she wanted to achieve the same, just a year ahead of her brother. Even though she loves Physics and Computer Science as subjects, unlike her elder brother (who is Chancellor's Scholarship holder student of Astro Physics at the University of Massachusetts), Deshmukh wants to pursue humanities and literature when she goes to college five years down the lane.
As part of Johns Hopkins policy, granular information is not broken down by age or race.
Likewise, it is left to the guardian to disclose the prodigy's name. Within the US, awardees come from all 50 US states.
"We are thrilled to celebrate these students," said Virginia Roach, CTY's executive director.
"In a year that was anything but ordinary, their love of learning shined through, and we are excited to help cultivate their growth as scholars and citizens throughout high school, college, and beyond," Roach added.
The quantitative section of the Johns Hopkins CTY test measures the ability to see relationships between quantities expressed in mathematical terms, the verbal section measures understanding of the meaning of words and the relationships between them.
Basil scientifically called Ocimum basilicum, and also known as great basil, is a culinary herb from the Lamiaceae (mints) family. A common aromatic herb, it is usually used to add flavor to a variety of recipes, but what may astonish one is that there are various health benefits of basil that make it well-known for its immunity-enhancing properties.
Basil seeds or basil essential oil are proven to help prevent a wide range of health conditions, which makes it one of the most essential medical herbs known today. Basil has vitamin A, C, E, K, and Omega 3 components including cooling components too. It also contains minerals like Copper, Calcium, Manganese, Phosphorus, Zinc, and Potassium. An ancient Ayurvedic herb, basil has various proven benefits including being anti-inflammatory, ant-oxidant, immune-booster, pain-reducer, and blood vessel-protector.
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This herb also contains cooling components thus making it really helpful for summers. It detoxifies the body and maintains one's body temperature pace. Adding to the benefits Basil contains antioxidant-rich volatile essential oils, which are considered hydrophobic, meaning they don't dissolve in water and are light and small enough to travel through the air and the pores within our skin. Basil's volatile essential oil is something that gives the herb its distinct smell and taste, but basil contains some great healing properties.
In the long history of Ayurveda, basil seeds were also called tukmaria seeds. These seeds may support one's gut health, may complete one's fiber quota, reduce blood sugar, help in weight loss, and also reduce cholesterol.
The herb has rounded leaves.Pixabay
There are more than 60 varieties of basil, with sweet basil being one of the most widely used. The herb has rounded leaves that are often pointed. It is a bright green plant, although some varieties have hints of purple or red in their leaves, basil makes a colorful and flavorful addition to many different dishes.
It has been observed that many of the cooks use basil to thicken their dessert instead of using any artificial/ unhealthy powder to do so. Sometimes people are not able to differentiate between Chia seeds and basil seeds, to make it clear basil seeds are different in nature they are larger and a bit duller in their color. These herbs are used in various recipes as a cooling component in desserts, drinks, and fruit juices for refreshment, also beating the summer heat.
For better digestion, weight loss, and immune system, I suggest this simple recipe which can be easily made at home:
*Take 2 tsp of Basil seeds (sabja) + Add in 1/2 liter of water +10 mint leaves crushed
*1/2 tsp cinnamon powder + A little bit of sendha salt (pink Himalayan salt)
*Or to make a sweeter version one can add organic honey.
*Mix it well and drink it.
This recipe will help to flush out toxins from our body making it feel light and healthy. (IANS/SP)