Kitchen antics | Shrimps with Lemon and Carom

Old Kitchen Classic tale

Our childhood home was a row house blessed with an elaborate garden and backyard. The most important part of our home was the kitchen, its vein. This was the place where elaborate meals were made, a legacy was created, dictations were done while stirring the saucy curry and lessons were learnt while the rest of the world slept. Truly it was the heart of the home. A very small kitchen with cream walls boasting of the colour wheel of all shades of yellow. The grease mingled with damped walls during monsoons left many patches on the wall. The patches resembled the highlights from the face of the wall which kept changing with time and weather. We initially had no counter top but a metal top table which had the gas stove and the electric heater. Those were the days when we had LPG cylinders and fortunately they had the safety norms in place and it was placed very close to the metal rod barred window. The only source of subdued light into the kitchen during day time. The window which played a spoil sport to our games when my mother eyed us in between her cooking. We would have messed up the backyard. You sometimes had the advantage of the cloth line blocking her view and on other days we were caught red-handed. The pots, frying pans and baking sheets were placed on the open stone racks lining the northern walls of the kitchen.  There was a very small wooden cupboard with wire mesh to see through and it unfortunately came with a lock. The lock prevented us from sneaking our sweetmeat, salty snacks and dry fruits. Those were the days when my sister and I would set up plans to hunt for the hidden key to the treasure cupboard while my mother stole a nap. With time my mother got well aware of our antics and would tie the key to her gold chain making it almost impossible to grab it. The southern walls had racks which housed the seasonings, bread boards and the potholders. How beautifully my mother scribbled all the spice jars and the grain tins. In between these info graphics of my old kitchen lied the carom seeds which play an important role in my recipe for today.

Ismail Merchant’s Indian Cuisine

My today’s recipe is one of the signature dishes of the celebrated producer. A collection which was first recognised by New york times and hailed him as a passionate and inventive cook – New York times. His recipes are very close to my heart cause they from the heart and they speak about nourishing relationships and make cooking an adventure. This very recipe was also lent to the Taj Hotel’s year book of recipes which interviewed him during his last few years.

I hope you enjoyed my kitchen’s classic tale and our antics. I serve it to you along with a memorabilia of my favourite chef.

About Carom

ajwain = ajwain seed = carom seed = bishop’s weed = ajowan = ajowan seed = ajwon = ajwan

Ajowan/ Carom seeds or Bishop’s weed as it is sometimes referred to is mostly used in Indian cuisine.  Its intense herbal thyme flavour means that it is particularly good in starchy foods such as savoury pastries or breads.  Start by frying the seeds in oil to release their nutty flavour and then you can add it to curries, potato or green vegetable dishes or desserts.  For a stronger flavour crush the seeds in a mortar & pestle before use.  A great ingredient for vegetarian foods.  Ajowan seeds combines well with Tamarind, Coriander, Cumin and Fennel.Carom seeds improve digestion. The also alleviate the pain and inflammation due to arthritis.It is also an expectorant and helps clear congestion.