A Relic of Reciprocity

What you do unto others is but a sheer reflection of what your own life will do unto you

~ Nikhil Merchant

At the time I write this I have one leg in the United States and the other in India. With the food world taking so much of my time I had to quit my last job, although not completely, I still advocate my right to have worked with an esteemed social organisation back in India. I continue to support the cause even today in any which way it has been possible. Shop for Change was my heart and soul. We worked directly with farmers in the capacity of creating fairer trade and a sustainable living. I enjoyed my approximate 3 years with the organisation, learning a lot in the process and taking some interesting memories to last me a lifetime.

It was kind of a mixed time period for me. At one end I was enjoying the status of a respected food blogger / journalist. This allowed me easy access to some of the best in the food world in India and abroad. I have had a great 8+ years in this field starting my first brush with writing a column for DNA. This eventually took me to writing even more and my blog came about, to finally writing across various mediums in publications nationally and internationally. I vertically worked on my newfound skill to consulting restaurants and even dabbled in creating a few menus of my own be it at home or for brands. Cooking classes, pop-ups, sale of foodstuffs, a lot of cooking and a whole lot of luxury had (and has) been made a part of my life.

On the other hand, the social cause was also a part and parcel of the food scene. I worked with farmers, especially agricultural farmers. With my team, I had the honour of opening up a source of income for various small and marginal farmer groups around India. This had its pros and cons, with the cons being the rural life, which was humbling but at the same time took a little getting used to (consider travelling alone to the remotest of areas in rural India with an unpredictable allowance of electricity, food, water and shelter). The pros being discovering some of the freshest and most organic produce in India, making a difference to many lives and of course, the seriously feel good factor when a single life (farmer) thanks you for your efforts in making that little difference. The cause, during my tenure, affected the lives of over a few thousand farmers in a positive way and a lot many personal accolades were received, most of which I never speak about.

In an unfortunate turn of events, which I believe happened for the very best reason, I had to give up my association (atleast physically) with the cause. The food world was engaging and the demand for my writing and consulting services was increasing ten-fold (though I was enjoying every moment). At the same time the focus from agricultural produce at the cause shifted to artisanal produce. This change was just not up my alley, and I was gently strafing towards focusing on the other part of my life (which was/is glamour filled and a networking web of luxury, travel, cooking, eating, deadlines and late nights). Since the artisanal part of the cause was demotivating, I continued to relentlessly work along even though I had long started losing interest. On the other hand the demanding food world was also sapping me off my energy. Days and nights were merged into one, and there reached a breaking point and I had the worst health scare of my life. Cutting a long story short, I was diagnosed with high cholesterol which was not due to food and beverages, but due to stress, work intensity, no sleep, a bit too much socializing and maybe a little disappointment in realizing my diminishing interest in the cause.

I resolved to correct it by taking off on a little sabbatical of my own.

And I took off…

This came as one of the perks of being a food writer. Goa. The land of sunshine, warmth and susegad. I was invited by a brand of hotels to come over and check out their properties and people (tales of which I will write in the next few blog posts, especially the cooking escapades). I took this up as a much needed break. For me, anything to do with new chefs and playing around their kitchen was an instant R&R…

… this was where my new life started.

Something life-altering happened while I was on that sabbatical. Apart from a lot of me time and doing what I enjoyed best i.e. basking in the luxury of the two hotels I was checking out and writing my experiences. This me time allowed me to reflect on what I have achieved in the 32 years I have been on this planet. In one of those reflective phases which involved half a bottle of fabulous Chablis, I received a ping from a dear friend from California. She wanted to pick my brain over a new venture she was entering into. One thing led to another and Fast Forward >> to me >> currently parked in sunny California working on a great new project.

I believe in fate and this new beginning is probably the reciprocity of good deeds I had consciously taken in stride to align with my life in the last 3 years. I will shortly reveal what I am working on in the United States. All I can say is that it has opened a new chapter in my life, a new hope and something which will be long term as an association.

It has been nearly two months since I have been away from home and slowly but surely my new life has taken shape to being comfortable and much more. As most of you who have been following me on social media portals have noticed, I have been cooking up a storm in my new home. The produce here is fantastic and the kitchen is my canvas. One of my favourite recipes back home which I also retailed for a bit last year as a fun project is part of this post and something which I have in my pantry at all times.

India has given me a lot, especially the people who follow and respect my work. I appreciate it whole heartedly. This little condiment was something which opened up my kitchen to many strangers who lovingly placed their orders. I did my very best to reach this particular Nonchalant Dish (my first ever retail) to every single person who ordered it and received a lot of positive feedback. This also set the bar for all those people who knew me and my cooking online but had never had a chance to taste it.

This year I received a lot of emails and messages asking me if this product was on sale again. The season is back, unfortunately I am away and as a reciprocal gesture, the least I can do is provide the recipe. My Nonchalant Strawbs-Chilli Jam is up for grabs in the form of a recipe and now you have access to it year round. This is not only a strawberry jam, but one which has a beautiful heat to it in the form of a smoky Indian chilli. It’s easy to make and quite delightful over most breads.

Make it, enjoy it and hope we continue to cross paths one way or another…

Nonchalant Strawbs-Chilli Jam

Ingredients

• 250gms Fresh Strawberries (tops and bruises removed)
• ½ Cup Castor Sugar
• 3 nos Dried Red Kashmir Chillies (seeds removed and chopped into large pieces)
• 1 tablsp Lemon Juice

Method

• Wash and towel dry the berries, cut the big ones into half. Otherwise pretty much leave them whole.
• Add sugar to the berries which have been placed in a large thick bottomed pot. Let it sit for about half an hour or till the juices flow freely from the berries.
• Place on high heat and let it come up to a boil. The sugar will have melted and it will start bubbling. Now turn down the heat, add the chilly pieces and cover.
• Cook on a med-low flame, stirring occasionally very gently with a wooden spoon (you want to make sure you don’t break the plump berries)
• After about an hour of cooking, the strawberries will shrink and the mixture will have turned into a deep red colour. It will also stick to the spoon sliding off thickly.
• Add the lemon juice and stir strongly. The jam should start thickening (this is the pectin activating which will give a beautiful consistency to the final product)
• Cool in the pan itself and store in clean and dried mason jars.
• This stays for over two months (though it has never lasted that long considering people polish it off in a few weeks).
• You may refrigerate the jam depending on the weather of the area you are in.

If you have actually gone through this post and have even had the privilege of owning a nonchalant strawbs jam bottle last year (or if you missed out on it but love the recipe), I would appreciate if you could leave your little testimony in the comments below. It will record your message to me at this time in my life as your reciprocity etched, forever, as a relic on this blog.