Delaware Cape Region restaurateur Matt Haley recently concluded a winter food and culture tour through Nepal and northern India. This is the third and final installment of his observations and photos gleaned from the trip. Many who dine in Matt’s restaurants will look forward to seeing whether the trip influences any of his offerings and approaches to business in a world growing rapidly more international.
19 January 2010
“I am stuck in the fog in a small town about an hour outside Agra. We are headed to Agra to take a break after a long but very rewarding motorcycle ride through the small towns and villages throughout the state of Rahjastan. The fog has actually created time for the group to sit and rehash the trip and has opened up a multi-cultural discussion between us. Here there is no right or wrong, just appreciated thought with the exception of whether or not our stuffed roti (flatbread) should have more onion and whether the condiment, being fresh curd (yoghurt), should be eaten with or without chili. I opted for chili and sugar.
“It’s been a week without hot water or a shower and I don’t think I have missed a beat. I am glad for that as I am amazed at how much I can take for granted sometimes.
“In Agra we will be riding towards our first offical tourist attraction: the Taj Mahal. I am told it was built out of love for the wife of an obviously very wealthy man who then upon its completion had the hands of all the skilled workers cut off so the monument could not be replicated. That raised the question from me to a village tribal leader: ‘where’s the love in that?’ I did not understand the response but I believe it was moot.
“We have just spent a few days in the village of Sambhar. Sambhar is a lake town famous for its salt. Since our restaurants are very proud of the natural sea salts we use, I thought I would investigate. I had heard of Sambhar sea salt and wanted to know more so Guarav, Nicky and I hopped the salt train one day to see the operation. Sea salt is farmed almost like rice in a way where the shallow lake has beds built up to control the water flow. Once the water flows into these large beds and the sun dries it out, you are left with the salt. Then the salt is raked into piles that go to the filtering facility to be cleaned, then loaded in the open cars of a half-sized transport train that hauls the salt to packing plants. Later we will show the finished salt in Kadiah Paneer, a wonderful homemade spicy tomato cheese dish.
“On the way to Agra in the fog, which made it 30 degrees cooler and a chilly ride, we passed 100 kilometers of mustard fields. Of course this meant stopping for a much-awaited visit. Mustard seed is an essential ingredient of Indian cooking. Chutneys, pickles and oils made with mustard are very common here. I believe mustard was being used here way before it was packaged in Dijon or by a company called French’s.
“It’s interesting, the tall flowering mustard plants throw off long seed pods that look like baby green beans. They must be very mature before harvesting. Right now the pods contain white and sweet seeds. In a month the seeds will turn yellow or brown and be ready for toasting.
While stopped for the mustard visit, I came across – not to mention the herd of wild peacocks that just walked in front of me – a very unusual truck. The farmers here are way ahead of the curve on multi-tasking. These stake-bed truck engines are not only used for trucking but also power water pumps to irrigate farms and then serve as generators for farmhouse electricity.
“After our mustard field break, we wheeled back onto the road to Agra. It was a great ride, and when we arrived and checked in the hotel I headed straight for the Taj Mahal. It is beautiful. What an amazing building. A must at some point on anyone’s travel plan.
“I am sad to say this will be my last blog on this trip. I am headed to Delhi tomorrow, then back to Delaware. I have had a blast with Guarav and Nicky and look forward to covering Southern India next year. I have done more than I can imagine on this trip. I can’t wait to get home and share the stories with my friends in Delaware and carry what I have learned here back into my community. As much as I love to travel, I also love coming home. Don’t be surprised if there is a new Indian restaurant in Coastal Delaware in the near future.
“I would repeat what has been said about India: “It is as majestic as it is mystifying; it is a humble country that is mis-interpreted; and it has opened my eyes to even more of life’s possibilities.”
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