to the sailor, on his 57th

Dear readers,

It’s been three weeks and I’ve missed you. And although this post is sorely outdated, I thought maybe you’d like to read it.

I think I was about two years old.

Yeah about that much, when I went into my parents’ room and found my father sitting on the floor next to a towering wooden cupboard. The cupboard was stacked top to bottom with his collection of music. The room was dimly lit and my mother lay on the bed reading a book by the light of bedside lamp. I waddled over to my father and promptly climbed into his lap. He pulled me up and made me sit straight. Then he took the headphones off himself and put them over my ears. The headphones were bright orange in colour and bigger than my whole head. They not only covered my ears, they completely covered my eyes as well. That was probably my first experience with the phenomenon that is Pink Floyd.

As you can tell…I looked mostly like a boy for the first ten years of my life.

Pink Floyd was one of the few firsts of my life with my dad around. He wasn’t there for a lot of other firsts.

He’s a sailor, you see.

According to my mother, that profession should come with a disclaimer notice.

He wasn’t around for my PTA meetings. Always a no-show for my dance recitals. My brother learnt to play cricket from what his friends’ dads taught him. I missed him on birthdays. My mother missed him everyday they were not together.

The part that I hated the most was when after I’d been particularly naughty, my teachers would demand to see my dad for a your-child-did-this and your-child-did-that session. And every time, I had to stand red-faced in front of them explaining to them for the umpteenth time that it would be close to a miracle if they could contact him while he was floating on an iron prison in the middle of some sea some where. Life was somewhat difficult given the standards of a fourth grader.

But it wasn’t really. As much as you would like to complain about your father not being there for your first basketball match, it’s not possible to do so if he makes it up to you by being there when you bake your first cake.

He was there when I baked my first cake. Vanilla pound. With atta instead of flour. As rabid as we Indians are using atta for everything from rotis to naans, atta’s a complete no-no when it comes to cakes and at 18, I didn’t know that. Its got something to do with the hard gluten content of atta. The cake came out of the oven resembling a polished rock, the kind of stuff jawbreakers are made of.

As it sat abandoned on the cooling rack sometime late afternoon, I found my father with a steak knife trying to cut into the cake. He’d set the cake up sideways like a wheel and was hand-thumping the back of the knife into the cake so that a piece could be carved out. Carved out. Not cut out. That’s how bad it was. I didn’t want him to break his teeth so¬†I hurried over to him in a state of panic with a “Don’t eat that! That’s awful!” He just smiled at me and said, “You made it ma. How can I go without eating it!!”

Over the years he’s been around for the important parts. Always. He sat at the dining table with me poring over college applications. Waited patiently in the lobby to take me out to lunch on the first day of work. Over the years we’ve spent unaccounted hours watching Pink Floyd videos over handfuls of dates and walnuts. He’s the only who can pacify my mother and I when we’re in the middle of an argument. His was the first face I saw when I walked down the podium with my degree. Ruddy, bearded, brimming with tears and he kept on clapping like a maniac. And he turned 57 this year.

Happy Birthday Babai.

Walnut, Date and Olive Oil Cake

1 cup of all-purpose flour
3/4 cup of chopped walnuts
2 tsps baking powder
1 pinch of salt
3 eggs
3/4 cup of granulated sugar
1/2 cup of olive oil
1/2 cup of boiled water
1 cup of pitted dates
Whipped cream or frosting of choice, to serve

Pre-heat oven to 180 deg C. Grease and line a 8-9″ baking tin with parchment paper. Grease the paper as well.¬†In a bowl combine flour, walnuts, baking powder and salt and mix with a fork. In a larger bowl whisk the eggs till light and fluffy, for about 3 minutes. Add in the sugar gradually, whisking continuously.¬†¬†Pour in oil and boiled water, fold in the flour mix with a whisk till just combined. Do not overwork the batter. Pour the batter into the greased tin. Place the dates in a layer on top and bake for 30-40 minutes till a toothpick inserted in the center comes out clean and the top is firm and springy to touch. Cool completely on the rack.

The cake is fine just by itself, but you could spread a bit of frosting on top or serve with a dollop of whipped cream.

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walnut cake, tamarind sauce and thank yous all around

walnut and coconut cake with tamarind sauce

Like most members of my species, I have spent quite a bit of time speaking into my shampoo bottle delivering what one day would be known as my Oscar speech. I know exactly who to thank, who to mention and who to point and wink at. I’ve even rehearsed my ecstatic-but-embarrassed-but-grateful laugh.

So far, the possibility of me getting up on that stage for real might be near non-existent. But I’ve got a blog here people. A blog! And I’m going to take full advantage of it. Here are all the thank yous to a star-studded cast and crew:

I’d like to thank Anthony Bourdain. If I hadn’t watched you stuffing your face with Chinese food somewhere in Hong Kong sometime vaguely in 2007, I would have never pressed my cable provider into providing food and travel channels on my telly, even when he kept telling me that they were inaccessible in my country at the time. The face you make while eating on television reminds me of the faces my family members have been making for a long time and that piqued my interest. You also made me notice chefs.

I’d like to thank the producers of¬†Top Chef. Because of your show, I doubted my decision to become an architect. It was for a very very brief time, but it happened and it was a big deal that led to lot of eye-rolling from my family.

I’d like to thank James Martin. As a blundering newbie who rolled cluelessly into the kitchen, with an empty stomach and an equally empty frying pan, I’ve spent countless Saturdays inhaling your advice on omelettes¬†to seafood to roasting to braising.

I’d like to thank Jamie Oliver and Gordon Ramsay.¬†I don’t know if you guys are friends but I sure hope so.¬†I also don’t know if you know what people say about you, but I don’t really care. All I know is that both of you kept me well-fed through very difficult days, kept me entertained and¬†drilled the words ‘fresh’, ‘simple’¬†and ‘fuck’¬†into my head almost daily.

I’d like to thank Nigella Lawson.¬†You saw me through chocolate and frozen peas. You also assured me that its okay to not know how to poach an egg expertly.

I’d also like to thank Dan Lepard.¬†I know that we haven’t been very close, but I would be completely baking-impaired if it hadn’t been for your cakes. And especially a certain walnut cake which has made me scour more than a score of similar recipes throughout the foodosphere since I spotted it.

And last, but in no means the least, Clotilde Dusoulier. Thank you. You helped me eat through Paris. Undoubtedly, one of the best things I ever did. [This is where I point at her and say:] You rock dah-ling.

walnut cake with tamarind sauce

The cake in question is not runway-worthy. But after serious doses of butter and ghee a girl needs to take a breather and go all unsexy. But that’s the thing about this walnut cake. It’s deceptively sexy.¬†Deceptively.

It doesn’t try hard. It doesn’t have to. Its fragrant with walnuts, fruity with oil, earthy with coconut and tangy with lemon juice. It comes with a caramelized top and crumbles beautifully like a cake should. And then as if to taunt you, it presents itself drenched in a tart tamarind sauce. Will the games never end.

But the best part of the cake is that it goes with everything – tea, coffee, dessert spoons, breakfast plates, sweltering spring afternoons et al.

walnut cake with tamarind syrup

Walnut and Coconut Cake with Tamarind Sauce
inspired by an Orange Walnut Cake from Bon Appetit Desserts

Note: Use olive oil in place of sunflower oil for a fruitier flavour. Tamarind is very tart and the cake already contains lemon juice which adds a slight tang to it. I like my tamarind sauce to be slightly on the tart side, but if you prefer it sweeter add a couple more tablespoonfuls of honey to the sauce. It’s important that the sauce and cake both be cool before you pour the sauce on top, because you don’t want the sauce to soak through the cake really. I’ve also noticed that the top of the cake colours up quicker than the rest of it, so if you notice the top turning colour too quickly, loosely rest a piece of aluminum foil on top of the cake tin to cover the top. This prevents the top from burning.

1 cup of chopped walnuts
1/2 cup of freshly grated coconut
1 cup all-purpose flour
A pinch of salt
1 tbsp of baking powder
4 eggs
1 1/3 cup of granulated sugar, powdered
1/2 cup of lemon juice
1/2 cup of milk
1/2 cup of sunflower oil
2 tbsp tamarind pulp
1/2 cup water
2 cardamom pods with seeds, crushed
1/4 cup honey

Pre-heat oven to 175 deg C. Grease a 8-9″ round tin and line with¬†parchment paper. Grease the paper as well. Toast the walnuts and¬†coconut dry in a non-stick skillet till the coconut is light brown in¬†colour. Cool the mixture and in a medium bowl mix it with flour,¬†salt and baking powder. Lightly mix with a fork. In a larger bowl,¬†whisk the eggs with electric beaters till frothy (for about a minute¬†or two). Gradually add the sugar while whisking till fully incorporated.¬†Dump in the walnut-flour mixture and stir a couple of times with a¬†whisk. Pour in the lemon juice, milk and oil and gently fold with the¬†whisk till just combined. Do not overwork the batter. Pour it into the tin¬†and bake for 50 minutes to 1 hour till the center is springy to the touch¬†and the toothpick inserted comes out clean. Cool completely in tin on rack before taking it out.

Heat the tamarind pulp, water, cardamom and honey till the mixture comes to a boil. Lower the heat and let it simmer for 5-10 minutes. Strain the mixture into another bowl and let it rest in the refrigerator till it thickens into a syrup. Pour on top of cooled cake and serve.

And while I’m doling out thank yous, I should add a big thank you to Gabriella of¬†Indulge & Devour.¬†Don’t you just love a blog name like that?

She’s awarded my blog with the Liebster Award [gulp]. I’m nothing short of flattered and here comes the ecstatic-but-embarrassed-but-grateful laugh. Actually right now, its more like a high-pitched nervous sound that’s somewhere between a giggle and a squawk. Thank you Gabriella. No, I mean THANK YOU.¬†Now I know, I’m supposed to pass this on to other bloggers who I think deserve it, but here’s the hitch: they’re already awesome, accomplished bloggers, already fantastic cooks who in fact, have already received accolades. So instead, I’ll include my current blog-reading list that keeps me inspired:

Frugal Feeding Рsharp sharp blog with an eye on the wallet.

The Bite House¬†–¬†Brian and his maple, apple and ¬†pecan turnovers, his corn chowder gratin and his roast beef grilled sandwich.¬†Sigh.

Casa Yellow РBeautiful photos and records of a beautiful life.

My Fancy Pantry¬†– Shari’s enthusiasm for Indian food surpasses mine. No, really. Her blog and recipes put me to shame and makes my mother wish I was more like her!

Eats Well With Others РLovely food with a generous side of funny.

Take care guys! Happy weekending!