"Jolpan" in Assamese cuisine .

Sitting here at my Delhi home with a cup of chai and wishing everybody on New Year , my mind is back home in my motherland "Assam" . From this day of new year Assam prepares for Bihu and Bihu special Jolpan . The word "Jolpan" can be related to both Assamese snacks and breakfast . As rice is the staple diet in Assamese cuisine , Jolpan or breakfast is also mostly rice based items and Assamese people have been eating these cereal based items for many centuries . Although there is no  concept of breakfast  in Assam , these light snacks or Jolpan consists of  Seera Doi, Pithaguri , Koraiguri  Xandoh , Bora Saul, Kumol Saul , Laru and Pithas can be served in morning or as a snack . 

A plate of Jolpan consists of Seera-Doi-Gur ( Chirva-Curd-Jaggery) , Til Pitha and Til Laru or Laddos

Seera Doi is beaten rice served with Curd and Jaggery.
Bora Saul is sticky rice , and is boiled and served with milk or curd and jaggery.

Kumol Saul - You dnt need to cook this rice . You just need to soak in water and mix with curd or milk and serve with Jaggery or sugar.  In modern kitchen people have started frying this rice with veggies to make a savoury dish .

Xandoh Guri- It is rice soaked for few days in water ,dried in sun and later pounded in "Dheki" which is ethnic and crude  contraption to pound the rice into rice powder  . The same rice fried in sand and known as Hurum which is another traditional item served with cream and liquid jaggery.

Pitha guri is plain rice powder , which can  be served with hot milk or use to make Pithas .

Koraiguri is very interesting and my all time favourite rice powder . To make this , people dehusk the rice and fry it in sand and pound it into powder with the help of Dheki . This roasted flavoured rice powder can be consumed with milk or tea .

Jolpan is not complete if I do not discuss about Pithas . It is an inseparable part of Jolpan . Til Pitha, Ghila Pitha , Sunga Pitha , Tekeli Pitha , are few common Pithas in Jolpan  in which coconut laru or Til laru is also an  integral part .

How can I ignore the importance of "Lal Saah" or Tea without milk when i am discussing the cultural heritage of Assam . It is highly consumed in Assam and also consumed as a after meal palette cleanser .

Laal Saah or Tea served in a traditional Baan Baati ( bell metal bowl) 

To continue this discussion of Assamese cuisine , I am going to introduce varities of rare herbs and vegetables in my next article . Just to give my readers  an introduction , I must tell you that we make a dish out of 101 different kind of herbs during Rongali Bihu which falls on Baisakh of Hindu calender . Watch this space .... and wish you all a very happy New Year .

"Desee Dakshin"- The only Mangalorean special restaurant in Delhi.

West Delhi is a  Punjabi dominant area , where mostly people prefer Tandoori Chicken and Butter Chicken to relish . "Desee Dakshin"- This Mangalorean special restaurant is standing tall from past two and half years among this Punjabi dominant area in Rajouri Garden. Started by the duo team of father and son , they are serving authentic Mangalorean cuisine . Ambiance is simple and  gives  positive vibes . 
Mangalorean cuisine is well known for its distinct flavour . In general food is quite spicy and fresh coconut is integral ingredient of these dishes .
Along with the Mangalorean special dishes . they have some interesting concoctions on their menu. Accompanied by my friend Varun Puri of Lights Camera Action, Imly and Molecule fame , we preferred to have their dry dishes most than the main course . So after checking their menu ,I picked up Mojito  from the bar menu and   proceeded with Clams cooked with fresh coconut , Fish masala fry, Ghee roast Chicken , Butter pepper Prawns , Mutton Sukha and Dry fish chutney. Each dish had distinct flavour and seafood was very fresh . I had been told that , they bring their spices and seafood direct from Mangalore.
 While talking to Dhanush Alva , he told us that he wanted to break the concept of Dosa , Idli and Vada as the only food of South Indian cuisine and introduced Delhi with their regional cuisine. 

On main course we had Mangalorean style chicken curry with Neer Dosa . and appams with Chicken stew . We didnt want to miss their talk of the town Biryani , so hogged on the Mutton biryani too. Mutton was juicy and well cooked and biryani had a very different flavour with very less spice and suttle taste .
Although we were full , my sweet tooth couldnt stop trying their Moong dal payasam and Banana wrap which is similar to Assamese "bhaap t diya pitha " .
I am writing my experience at  Desee Dakshin after visiting second time and found the same consistency of the food with the same freshness .
Besides the Mangalorean cuisine , young and zealous  ,Dhanush Alva has also added North Indian and Indo Chinese dishes in their menu, so  that people can have variety of choices to dine with. He also told me that all the three cuisines are prepared by individual chefs of expertise in that particular cuisine .

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The Kitchen Espion team  congratulate Mr Alva and his son Dhanush  for introducing Delhi to this amazing cuisine . I wish they extend their restaurant to other part of Delhi to feed more food lovers .


Meal for two - 1500/-
To reach - J2/11 First floor
opp. Metro Pillar no 411
Rajouri Garden ,
New Delhi.