A Glimpse into My Early School Days

Growing up in Hyderabad, South India, my early school days were filled with curiosity and a love for discovering the diverse culinary delights hidden in my friends' lunch boxes. I vividly remember the excitement and anticipation as the lunch bell rang, signaling not just a break from classes but an opportunity to explore the gastronomic treasures my friends brought from home.

The Delightful Tiffin Exchange

One of my fondest memories is the delicious Tomato Rice that my friend Srilatha used to bring. The tangy and spicy flavors were a stark contrast to my usual tiffins of dosas and idlis, which lacked the excitement I craved. Another cherished memory is the Anda Roti (egg omelet rolled in roti) that my friend Inayatulla often shared with me. These lunch exchanges were a delightful break from routine and introduced me to new flavors and textures.

The Enchanting Aroma of Shanti Nagar

In Shanti Nagar, in Hyderabad, my neighborhood, I had many friends, but one of my best friends was Preminder. Visiting his house was always a sensory adventure. The air was often filled with a sweet and pungent aroma that I later learned was the smell of homemade mango pickles, made with fennel and mustard oil. This unique scent remains etched in my memory as a symbol of the rich and diverse culinary traditions of our community.

A Culinary Revelation in North - South India

Moving to North India was a transformative experience for my palate. The variety and uniqueness of North Indian cuisine fascinated me. I was amazed by how familiar vegetables like eggplant, which my mom usually cooked in sambar, could be transformed into the delicious and smoky Baingan Ka Bharta.

The daily staple of roti, which could be paired with vegetarian dishes, was a revelation. I was introduced to iconic dishes like Chole Bhature, Rajma Chawal, Dal Tadka, Dal Makhni, Kadhi Chawal and Paneer Makhni. The variety of breads, from Tandoori roti and Phulka to Naan and stuffed parathas filled with aloo, paneer, or gobhi, expanded my culinary horizons. And who could forget the succulent Tandoori Chicken that became a favorite!

As I reflect on my culinary journey, I am reminded of the many flavors and experiences that have shaped my cooking style. It all began in North India, where I lived for almost eight years. It was there that I first dipped my toes into the vast ocean of cooking. Despite initial struggles, I slowly began to get the hang of it, experimenting with various dishes and spices. Just as I started feeling confident, life brought me back to South India, but this time, I returned with a whole new perspective on food. However, it wasn't just the dishes; it was the cooking techniques and the unique blend of spices that captivated me.

Upon returning to South India, I was eager to bring my newfound knowledge and love for North Indian cuisine to my friends and neighbors. I wowed them with dishes like Aloo Paratha and Rajma Chawal, showcasing the vibrant and hearty flavors I had come to adore. But my journey didn't stop there—I wanted to delve deeper into South Indian cooking, which led to some interesting (and sometimes disastrous) experiments.

One memorable incident was my attempt at making upma. With great enthusiasm, I decided to cook a large batch, only to end up with five pounds of inedible upma. Despite the setback, I didn’t let it deter me. Instead, I used it as a learning experience, refining my techniques and understanding of ingredients.

The cooking fundamentals I cherish today were instilled in me by my early mentors—neighborhood aunties, local chefs, and cooks. Their wisdom and guidance laid the foundation of my culinary knowledge. As I progressed in life, my travels further broadened my understanding of ingredients, cooking techniques, and regional flavors. Each new place added a layer of creativity and determination to my cooking style.

Today, I am proud of the unique taste profile I have developed. It’s a harmonious blend of Indian flavors, seasoned with experiences from my travels and the lessons learned from every kitchen mishap. Cooking is not just about following recipes; it's about understanding the soul of the dish, the stories behind the spices, and the joy of sharing a meal with loved ones.

Pepper Chicken: My very first culinary creation and probably the simplest recipe ever!

Today, I want to share with you one of my very first culinary creation and a recipe close to my heart! that perfectly embodies the vibrant and spicy flavors—Pepper Chicken. This dish is a true testament to the magic of simple ingredients coming together to create an explosion of taste.

Ingredients

• 2 Pounds chicken thigh, boneless or bone in (which I personally prefer) cut into small pieces

• 2 tablespoons oil

• 1 large onion, finely chopped

• 1 tablespoon ginger-garlic paste

• 2-3 green chilies, slit

• 2 tablespoon lemon juice

• 1 teaspoon turmeric powder

• 1 teaspoons or as per taste freshly ground black pepper

• A handful of curry leaves

• Salt to taste

• Fresh coriander leaves for garnish

Method

• Marinate the chicken with all the above ingredients and refrigerate it for at least 3 hours.

• Before cooking take it out & allow the marinated chicken come to room temperature.

• Transfer it into a thick bottom pan and place it on a medium to high heat and let it sizzle for about 5 mins give it a good stir.

• Reduce the heat to low and let the chicken cook in its juices. This should take about 20-25 minutes, or until the chicken is fully cooked and tender. Stir the chicken occasionally

• Once the chicken is cooked through and the oil begins to separate from the masala, turn off the heat. Garnish with freshly chopped coriander leaves.

Pepper Chicken is best enjoyed hot, served with steamed rice, rotis, or even as an accompaniment to dosa or appam. The rich, spicy flavors of the dish are sure to tantalize your taste buds and leave you craving for more.

My Culinary Legacy

These dishes from India remain incredibly close to my heart and taste buds. They represent not just food but memories of friendship, family, and the joy of discovering new flavors. The tiffin exchanges, the aromatic homes, and the iconic dishes all contribute to a rich tapestry of culinary experiences that continue to inspire me.

As I reflect on these cherished memories, I am reminded of the power of food to bring people together, to create lasting bonds, and to enrich our lives with diverse and delightful experiences.

Thank you for joining me on this nostalgic culinary journey. I hope it brings back fond memories of your own and inspires you to explore the rich and diverse flavors of Indian cuisine.

I envisage to serve these delicious preparations and a few more stories associated with them I hope to host my next Supper Club in September 2024 stay tuned for date announcement on my instagram swaadbynitin & website

Thank you so much for reading my newsletters, every acknowledgement, completement makes me tremendously grateful & happy 🙂 Please write to me if you have questions, suggestions, feedback would love to hear them all.

Nitin