Singapore, Hongkong and the mutton biryani

Now now now... what do we have here? Finally am I going to write a blog on my first phoren trip? I have been wanting to do that, I really do. But somehow, the cosmos didn't want me to. Why else, and how else would you be able to explain my laptop, which was working just fine when I went off to Singapore, had conked off by the time i returned. I mean, how can that happen. A brand new laptop, at that. It took me a week to get it repaired. And by the time it was up and running (I mean working, not literally running.. dumbo!!!), my whole enthusiasm about sharing the story with the world had gone. You have all seen the pictures. You know almost all of the story. Still, if you want to know, here it is.

Singapore - Had fun. Old friends. Night clubs. Good food. a cosmopoliton place in truest sense.
Hongkong - WOW!!! Amazingly delicious and weird food and streets. Sky scrapers. Beautiful skyline. The great Buddha. A place on a must-visit-twice list.

Now for the meaty part of the blog.
All the travelling, photography, theatre etc etc etc... I hadn't got a chance to cook for some time now. Well, the cooking to keep yourself alive? Yeah that did happen. But nothing new. Nothing at the end of which you pat your back and say, well done!! This weekend was different. S said, "lets cook this saturday", and I said yes. S said "Mutton Biryani". I said yes. And that was the time when the idea was conceived. The result of which we all saw on saturday the 13th of June 2009.

Saturday the 13th of June 2009, started as a very normal day. Woke up. toiled around, doing nothing for a while. had last night's litties (oh!! yes, I made litties friday night. Biharis, you can go all hmmm and yummm over it. I really don't mind) for breakfast.

Went to the closest mutton shop, and after looking like a fool, when I actually said that one leg of the lamb looked older than the other, we got 750 grams of nice tender meat. Got all the ingredients needed for the recipe which my alter ego had noted down beautifully on a piece of paper. Came back home full of enthusiasm for what was going to come next...

...CHOP. Chop the onions. Chop the chillies. Chop coriander leaves. Chop mint leaves. chop... chop... chop... Chop and then grate raw papaya (which in my case wasn't raw enough, but it worked just fine). Chop ginger and make a paste. Just chop... chop... chop. chop and grate and chop and ...

I wish I could really describe the feel and the sensation I had while mixing the meat in the spices and oil. When curd, oil and other spices make the chunks slip through your fingers. The feeling that a child would have had, when he first plays in the fresh rain water mud. Or maybe the feeling when you move your fingers in the long and silky tresses of your love. The different aromas arising from the mix and increasing in strength as you move your hand inside it. And if this was not enough, you taste the marinade to check if its right. Wish I could find a better word than the cliched "orgasm" to describe it. But I guess there's really nothing.

Cooked rice till half done. Left the marinade for 4 - 5 hours in the fridge. It was all mechanical after that... UNTIL.. the last part came. Layers of meat, rice, spices and herbs, rice and spices were arranged, covered with the lid and sealed with dough. Next was the most difficult part of the whole process. We had to leave it on the stove for the next 40-45 minutes without touching it, without even looking at how the flavour seeps from one layer to another and then back, bringing into shape and color and flavor of one of the marvels of a human kitchen. After just a few minutes the aroma from the pan starts coming, making your wait even harder. Thank god!!! I had Hitchcock to give me company while the biryani cooked.

But as I say, even gods fail sometimes. Hitchcock is only human. I went and uncovered the pan after 30 minutes, only to find that the biryani wasn't done. Have you ever regretted anything in your life? I hadn't till this moment. Sealed it again and left for another 20 minutes. And this time when I removed the lid, We weren't disappointed. The Biryani was done. Done to perfection.

Sir Jack Daniels on rocks, Mutton Biryani, us and Hitchcock. Can you really ask for anything more than this on a saturday night?

Had heard someone say, you really are not a good cook, till you have cooked biryani. I am patting my back, right now. :)