Golgappa,
1 of the top 5
most sexy things
you can put in your mouth
March 10, 2007
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Try to imagine all of the sexy things that happen in your mouth. Now try to imagine a food that embodies these sensual experiences. You are imagining the Indian street food golgappa, unquestionably one of the most exciting things you can do to your body with food in public, a molecular gastronomic snack avant la lettre.
Eating golgappa is like a sweet and salty deep kiss exploding in your mouth, inside out and in slow motion.
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Golgappa is a delicate pastry bubble, one side of which is ‘double dipped’ and sturdy enough to transport some tangy liquid from hand to mouth for a 3 second maximum of non-bodily fluid exchange.
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Wet and sticky, salty, sweet and tamarindily tangy
Golgappa is a snack most often served in a streetfood setting by a vendor who gets off on tweaking what normally is considered an acceptable relationship between server and snacker. You keep swallowing, the vendor keeps ‘em coming and you have to beg him to stop serving you.
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Tik, tik, tik…
With your finger or the end of your fork, you poke a hole in the frail side. Fill the pastry with spicy tamarind juice and whatever else happens to be on your plate, put the entire bubble into your mouth, crunch and swallow. At the Doors9JUICE MediaWalla event, bartenders had spiked the tamarind juice with Northern European levels of vodka. Nasfuqndrovja!
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Scooping up juice with a golgappa shell
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Normally I look more composed when sexy things explode in my mouth, but on a hot day devoted to urban agriculture there’s only so much composure a girl can muster up…
debra at 13:29 | Comments (8) | post to del.icio.us
Psycho-gastronomy
and the
‘Honey, I’m home from Delhi’
breakfast
March 9, 2007
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The kimchi chapati breakfast
What could be a more obvious combination than the ubiquitous flatbread of India flavoured with a dash of pro-biotic pickle juice from the Heimatt? Rolling out a kimchi chapati breakfast seems just the ticket to remind me that I’m home from Delhi. It’s been a whirlwind week of Doors 9 JUICE workshops, conference, amazing Delhi street food, exploration of Delhi urban agriculture potentiality, and all that social knotmaking amongst the international group of participants that we all seem to thrive upon. In the coming week I’ll report on all things food-related from the Doors 9 JUICE proceedings. In the meantime, check out the images on FlickR.
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- Kimchi chapati
- 1 handful of wholewheat chapati flour
- 1 pinch of seasalt
- enough tapwater to moisten the dough
- a little extra flour for the ‘dusting of the surface’
- kimchi juice squeezed from the source
- butter
- fleur de selWith a fork, mix the flour, salt and water until you have a dough that cleans itself from the sides of the mixing bowl. This is one of those few times when ‘less is more’.
Divide the dough into balls about 5cm in diameter. Place a pile of chapati flour on the rolling surface and put the chapati ball on top of this. Press the doughball flat into the flour, turn it over and repeat before you start rolling out the chapati, using the flour as a dry lubricant. Turn the chapati frequently. Don’t flatten beyond 4mm.
Dust the excess flour off the chapati by throwing it around ‘pizza-style’, and place it in a very hot but ungreased pan. Dry-fry both sides and serve immediately with a big pat of butter and a dash of kimchi juice in the middle.
debra at 10:49 | Comments (0) | post to del.icio.us
