Under ISW Symphony's Culinary Arts wing, this very first program of 'Achaar Making workshop' was held at the India Center on July 10th.
The three demonstrators were Reeta Tandon, Suchitra Agrawal and Neena Sehgal.
Reeta ji showed a unique way of making sweet and sour raw mango pickle. The pickle which is very popular to the people who like sweet and especially in the hot summer days this kind of pickle can accompany any menu of the meal.
Suchitra ji revealed a secret traditional with her own creative inputs in the recipe of making 'carrots, cauliflower and turnip sweet and sour pickle'. The pickle itself was looking so tempting that the attendees could not resists but showed an interest to taste it as soon as it got ready.
Neena ji Sehgal started her demonstration by showing a fresh, green chilies to the audience. Many of the attendees asked her that 'isn't it going to be too spicy?' Neenaji answered them very quietly 'you better taste it!'. Believe it or not but when I, myself could taste that 'chilie' with curd rice and realized what she meant to say.. The green chiilies when it got mixed with all other spices and some vinegar sprinkles; diluted the extra spiciness of the chillies .
The overall event was very well appreciated by the 25+ attendees. There is a demand of many more such demo and workshops in this series.
The next one in this Culinary Arts series will be 'South Indian Achaars'. Stay tuned for the more details. Till then, keep cooking!!
--Sarita Deshpande, Chair ISW Symphony