Tag Archives: ranveer Brar

Dhal v Dal

Phonetic Ph*k Up: Dhal V Dal
Phonetic Faux Pas: Dhal V Dal

There seems to be a personality problem with the humble ‘dal’. Dal or ‘daal’, is a Hindi term used for cooked pulses or lentils. Lentils (from legumes) is split and prepared as a stew that goes well with rice or flattened bread, as a staple. There are several variations of the same, as one would travel from region to region (specifically in South Asian countries). Now the problem arises when the ‘dal’ is written and pronounced as ‘dhal’. This is where the personality problem arises.

Bronze copy of Schwantaler's Shield of Hercules at Chatsworth House, UK
Bronze copy of Schwantaler’s Shield of Hercules at Chatsworth House, UK

‘Dhal’, as transcripted from Hindi, means shield. One that is commonly used in warfare. Fancy, engraved and carved ones from history to the ones used by anti-rioting police. So when ‘dhal’ is used, interchangeable for the ‘dal’, it loses its taste; almost literally. Sure some varieties of ‘dal’ are spicy enough to bring an army to its knees as there are others that can win kingdoms.

I feel, if the western world would have termed it as ‘dahl’, it wouldn’t have been much of an issue. Unless Sophie would resist her name becoming a recipe! But when alphabet ‘H’ is conjoined after ‘D’, then phonetically it assumes a heavier broth. The consonant ‘dh’ is a ‘punchy’ one, onomatopoeically speaking, something that is used to denote the base note of the left of the tabla. The other sound is a heavier ‘D’. Native Hindi speakers would understand the usage here. Many languages around the globe, translate heavy sounds into a more fluid phonetics, like the Portuguese are known to do.

Funnily, if ‘H’ is added to the ‘dal’, and kept silent while pronouncing, then I do not see why it is added in the first place! If border-less food ambassadors want to migrate the word for lentils, then use ‘dal’ or at most, ‘daal’.

Phonetically, a ‘dal’ is to be uttered like you would read Dante. You see, the ‘dal’ is no less poetic. It is tough to make a good ‘dal’. It is the simplest thing that I judge most restaurant menus on. It is something that can cement a relationship, if made correctly. On the other hand, the ‘dhal’ is a dull sounding word that takes away from the lustre of this delicious broth.

Therefore, I reject the ‘dhal’ in favour of the ‘dal’. And I would urge the culinary world to see the taste behind the reasoning and favour the seasoning. So, say it with me, ‘dal’.

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Master Class with the Master Chefs

It is a tough act to get me out of my personal space on a weekend. But when the subjects are ‘Kings of Kitchen’ and sources of inspiration, it is certainly worth the trouble. And so, on a weekend, 4 boys met up whose lives are ruled by the “F-word” – FOOD.

Moi, Ranveer Brar, Vicky and Vikas Khanna
Moi, Ranveer Brar, Vicky and Vikas Khanna

My colleague and I were delighted to welcome master chefs Ranveer Brar and Michelin-starred Vikas Khanna. Both, tall, dark and handsome with brooding looks. Do not be fooled by that tough, stern exterior; for lurking behind those piercing eyes, bubbles some serious wit and Punjabi humour. Greeting everybody with a Cheshire cat grin was Chef Ranveer Brar, looking very dapper in his ochre trousers and jacket.

Vikas Khanna - working in 2 different time zones
Vikas Khanna – working in 2 different time zones

Vikas walked in clutching his Macbook, almost as if we would confiscate it. He confessed his commitments on both sides of the Atlantic. A stickler for deadlines, Vikas is known to spend a lot of time on his laptop so that he can stay connected with his team, publishers and others that matter.

Vikas Khanna - 2 books in the offing
Vikas Khanna – 2 books in the offing

Of his myriad projects, Vikas is working on 2 books. One, he claims to be the costliest book ever that encapsulates 12 years of his work. And the other is a book that is dedicated to his inspiration, His Holiness The Dalai Lama. As the world leader of peace turns 80, Vikas has posed 80 questions to The Dalai Lama that his fans routed through the chef. Vikas has met His Holiness 16 times.

Because he is Vikas Khanna
Because he is Vikas Khanna

Chef Vikas Khanna is extremely popular on social media. Blame it on his meteoric rise, being labelled the ‘sexiest man’ or the ‘hottest chef’ or the fact that at 43, he still retains his boyish charms and can be called a ‘beeba munda’ in Punjabi. Women swoon at the mere mention of Vikas Khanna. His colleague, Chef Ranveer Brar was quick to point out that the

Ranveer Brar teasing Vikas Khanna
Ranveer Brar teasing Vikas Khanna

number of women on Twitter with Vikas as their display picture is perhaps more than that of Brad Pitt. And their staunch following can only be believed when you try it. Write out a tweet @TheVikasKhanna and watch it go viral! While Ranveer took jabs, Vikas only kept smiling coyly! Here are some quick takes:

Chef Ranveer Brar
Chef Ranveer Brar

Chef Ranveer Brar started a Franco-Asian restaurant in Boston called ‘Banq’. A clever name, if you ask me! Ranveer’s only regret is that he could not cook for his grandmother. As a boy, Ranveer used to ask his sister to hold a make-believe microphone as he would practice ‘hosting’ his TV show watching Chef Sanjeev Kapoor’s TV shows.

Michelin-starred Chef Vikas Khanna
Michelin-starred Chef Vikas Khanna

Vikas Khanna was once asked to smile several times by a 70-year-old woman who thought his smile was similar to her deceased son’s. She lost her son in a car crash. Vikas, thereafter, promised to always smile. If possible, Vikas would love to open up a Tibetan food stall in Dubai. His obvious inspiration comes the land and people that gave him refuge when he lost all his restaurants. Vikas always wanted to open a restaurant in Paris but the process is rather back-breaking. Now with his NY restaurant Junoon opening a branch in Dubai, he seems to have happily settled for ‘marhaba’ than ‘merci’!

The master chefs had us in splits with their witty humour
The master chefs had us in splits with their witty humour

Vikas and Ranveer are happy that a chef is now readily accepted as a profession. Otherwise, people only cared to ask for the chef on 2 occasions – either to complain of excessive salt or to ask where the bathroom is! To hear the madness that enfolded in the studio, listen to the interview podcast here: http://www.suno1024.com/podcast-list/albums/69