Of Globetrotters and Their Culinary Adventures

Ruchira tells us about the gourmet delights of some globetrotters, travelling through cuisine and cultures. An exclusive for Different Truths.

Over the past few decades there has been a paradigm shift in the lifestyles and food habits of people. An increasing number of Indians are now moving (read settling) abroad by way of marriage, research/ training, business, or professional assignments. Another sizable chunk goes   abroad for leisure, and pleasure.

Food becomes a major issue when Indians venture abroad, since our gastronomy incorporates certain features nonexistent in other culinary systems. So, while hardcore vegetarians like Bangalore-based author Nalini Muralidharan and my buddy Rimpy, a Delhi-based yoga instructor survives on fruits, yoghurt, rice and fresh veggie sandwiches, there are numberless individuals who embark on adventurous journeys – sampling exotic dishes available locally. And let me assure you they have all had memorable experiences.

Tufts University alumnus, economist Susnato Sen frequently travels to Africa and Europe on business. Fond of Greek food e.g., Gyros, Zouvelekis, grilled meat with Tzatziki dip; he is equally comfortable with Turkish and Lebanese cuisine.  He enjoys highly spicedMexican and Latin American stuff that reminds him of ghar ka khana.  For him Italian food is one of the safest anywhere in the world. Sen is well-versed with major Asian styles: Chinese Thai and Japanese in that order. Interestingly his interest in African food grew through eating Tilapia a fish of African origin, now a hot favourite of Bongs.

Dr. Kaustubh Adhikari a Harvard alumnus, and currently a lecturer of Statistics at The Open University (U.K), London, is an unassuming guy, who savours homemade neem begun, karela kashundi, and global cuisinewith equal élan. Havingtoured the Americas, Europe, and Asia for his research, Kaustubh enjoys nearly everything that he comes across.  “Mexican food is quite similar to Indian food, in their abundant use of spices, e.g., chili, cumin, coriander, lime. They are also very fond of snacks with tea, the way we eat chops, samosas etc. Hence there exists an exciting array of Mexican snacks – burrito, quesadilla, tacos et al.” He adds, “I hail from the coastal part of Bengal, so we like to use a lot of coconut in our food. That is why I love South-East Asian curries e.g., Thai green curry, Indonesian Rendang.”

New Jersey-based Sushant Hardikar, medical director in cancer development, has traversed the entire globe barring Antarctica. He loves Turkish and, Lebanese food. Reportedly he sampled the best kebabs and fish in Istanbul. There is a Moroccan spice that he loves to cook with. He bought it after tasting some dishes in Rabat.  He recalls how the view of rows and rows of shops and restaurants in Beirut’s markets – with 40-50 varieties of kebabs–was mind boggling. Hardikar adds, “I like Korean food, especially kimchi! They have incredible stews containing veggies, meat etc., which are good. They serve them boiling hot in metal bowls. I usually have to ask them to cool it down a bit, so I can taste the foodstuff!” Nor can he overlook Frankfurt’s scrumptious schnitzels served with green sauce. They are so delicious that he always ends up asking for an extra portion!

Forty years of residence in the US of A has transformed Hardikar into an adventurous gourmand. He boldly goes where few have gone before. Why, he has tasted the meat of rattle snakes and alligators, though he does not fancy them much. Grasshopper salad in Mexico, stir fried worms in Borneo have been on his list. Other weird living creatures he consumed are slugs, sea cucumbers.

Dubai based Dr Prithvijit Debnath who travels mainly in Asia is a genuine gourmet. Having returned from PR China lately he is gaga over the picturesque surroundings and its cuisine. He relished the lightly fried cauliflower in local sauce while visiting Hunan province. Living in the Middle East for nearly two decades Debnath is a connoisseur of Lebanese (read Arab) cuisine. However, he checks out diverse cuisine whenever an opportunity arises. His list of favourites reads like a regal menu: Hummus with red chili and garlic paste, pan seared Foie gras, pork belly with rice, salmon pineapple burger, wasabi prawns, crab cakes, Jordanian shish kebabs, lobster thermidor, oxtail stew, guacamole among many.  

Thaimei Gaithaolin, from Imphal, a marine engineer with merchant navy, has traversed the proverbial seven seas many times. From Singapore, USA, England, and Indonesia, to Japan, Korea, to Canada, Brazil, China, and Philippines he has been there and seen it all. Thaimei relishes squids and salmon dishes, Russian salads, and Italian pizzas.

Piu Nath who lived in Brazil and West Asia for many years fondly recalls enjoying plenty of barbecue stuff but most importantly the Brazilian (Portuguese) Feijoada –a stew comprising black beans meat and vegetables served with rice.

Dr Xavier Sudha from Nagercoil (T.N.) freaked out on charcuterie – sausages salami and ham during her pan Europe tour. She also sampled venison but found the rare medium meats rather bland for   her south Indian taste buds. 

Alakananda Pramanik who shuttles between Kolkata and Texas where her children live with their families, also has Europe and Middle east in her kitty. Her favourites comprise a motley collection: Falafel-Hummus-Shawrma to Nachos-Burritos-Tacos-Guacamole-Salsa, Chicken Qoobida, Kabuli Rice, Korean soupy noodles and salads, Japanese & Vietnamese (Banh mi) chicken sandwiches and what have you!                                                                                         

Kathak danseuse Sohini Debnath who lives in Kolkata globe trots by way of her dance performances. She greatly enjoys German fare – numerous breads, doner salad and curbis. She has a fetish for Japanese   food viz Tempura, Soba, Udon….and Thai dishes too.

When it comes to exotic fruits, dragon fruit gets multiple votes. Debnath has a soft corner for Blueberries, apricots.  Sen loves Kiwano (African horned melon) and Passion fruit (Brazil). Kaustubh votes for Mangosteen. Sushant recommends Yucca and Durian whose odious scent needs to be overlooked. Alakananda loves Korean Melons, Pear, and Kiwifruit. It is the global favourite mango for Piu, and huckleberries with cream for Sudha.

 Seafood appears to hold great charm for the travellers. Most have eaten squids; Sohini enjoyed octopus’ meat while scallops are regular in Kaustubh’s kitchen. Sushant is familiar with squids, octopus, clams, oysters, scallops, bamboo crabs and jellyfish.  He recommends a visit to Singapore’s East Coast restaurant for out-of- this-world Chili Crab dishes.

 Regarding desserts, folks unanimously vote for Baklava in its myriad varieties.  Hardikar claims the best Baklava are to be found in the markets of Istanbul. French desserts, Continental cheesecakes are next. Alakananda picks Latin American Empanada, Sopapilla and Chinese Darsaan. Kaustubh bats for Japanese Tiramisu and Italian Canoli. Sudha drools over the iconic German Baumkuchen cake. Debnath relishes Cambodian palm jaggery vended on roadsides. He votes for the famous honey lemon iced tea of Kanchanaburi, Thailand.

It would be most appropriate to wind up on a juicy, spicy note, wishing each one Bon Voyage and Bon Appétit!      

Photos sourced by the author