(continued) Chapter 5: New York (2012 - 2018)
As you can tell, I am a storyteller.
And my cheffing business created endless stories. That of a couple who met over a dinner and later told me about their engagement, and that of the chef who hired me for an event but disappeared without paying me, or of the time a (jet lagged) dinner guest fell asleep on my couch…But the one that I love telling the most is about a challenge.
Around late 2014, during my 2nd year as a dining experience host, there was a particular lady guest who wrote to me continuously for a few weeks, saying she had heard a lot about my supperclubs, her friends had been and loved it, and she had been wanting to try. However, she had a problem- she hated Indian food, and wasn’t quite sure if she should book. Baffled me. But I admired her honesty and keenness to try something out of her comfort zone. I had advised her that whilst I couldn’t promise the meal won’t have predominant Indian flavours, I could guarantee that it would be nothing like a regular Indian restaurant meal. In fact, that it was a modern take on the cuisine in the form of a tasting menu, and was meant to appeal to those who were apprehensive. I also offered that I would give her a refund shall she absolutely hate it. And left it at that. Two weeks later, a lady turned up at one of my dinners, and said she had written to me a few times - oh gosh, HER! My nerves wavered a bit. If she was indeed coming, I would’ve liked a warning (most folks who booked were strangers and I rarely knew who would turn up at my table on a particular night) so I could customise the menu. The chef in me gave a cry, but the host in me stood strong. I ran my show as per normal, hoping she wouldn’t gag or run out. Instead, I was delighted that she actually enjoyed herself. She did, however, make a passing mention that she hated green beans, and glad the meal didn’t contain any. I was both relieved and proud after the dinner. It was a brimming clean up session after with a fair few glasses of wine! Those moments after a supperclub were always full of reflection, calm & gratification. I used to absolutely love that ‘dinner-after’ feeling.
A few months later, I got another message from the same lady. She wanted to come back. And this time bring along some friends including her new fiancee. She was a convert- hurrah! The accomplishment I felt cannot be expressed in words. But I had a challenge on hand - to bean or not to bean. I crafted up a menu, greeted her and her friends and set about plating. The night flew by as swiftly as the wine, and as my regular tradition, I spent the last course on the table with the guests, asking their favourite course from the menu. When it came to her, she said, “The last one! the flavour was something I’ve never eaten before and it worked so well with the sticky rice”. I laughed and stood up. I then revealed, “That was a green bean korma…..”. She bowed, as she had promised she would for anyone who could ever make her like green beans. It was a night that ended in many laughs.
I have told this story many a times during my dinners. I love it. Not because it makes me proud, but it re-asserts that what I tell everyone - don’t be afraid to try new things, because you won’t know when life and flavours surprise you.
And although I don’t have that korma recipe today, I do have another with green beans. I hope that lady, wherever she is, will come across this and give it a try. To everyone else, go try something out of your comfort zone today. And fingers crossed there won’t be a chef lurking around ready to fool your taste buds!
Ingredients
For the beans sabji
2 cups green beans, sliced thin
1 medium potato, peeled and diced (optional)
1 small onion, finely chopped
1 small tomato, finely chopped
1/2 tsp cumin seeds
1/2 tsp cumin powder
1/4 tsp turmeric powder
2 tbsp coriander powder
1/4 tsp red chili powder
4 tbsp olive oil
Salt to taste
For the Hummus
1 can of cannelloni beans, drained
2 cloves of garlic
1/2 tsp garam masala powder
1/2 tsp paprika
3 tbsp olive oil
Salt & pepper to taste
Others
Crostini or a good baguette, cut into thin slices
Method
Make the sabji
Heat oil in a non stick pan. Add cumin seeds and wait for them to splutter. Add onions + a little salt, and cook till they soften and start to look translucent. Add tomatoes + all remaining dry spices. Mix well and cook covered till tomatoes are tender and oil begins to separate from the edges. Now add the beans and potatoes, and cover and cook on low-medium heat. Let the beans get a little tender and the potatoes to cook through- will depend on the quality of your potatoes, but approx 10-12 minutes. Remove cover, turn heat to high, and dry any excess liquid. Remove from heat and keep aside.
Make the hummus
Heat oil in a pan. Add the garlic and cook till it browns. Now add the cannelloni beans + all spices and cook on high heat till the beans brown a bit. Cool and blend smooth in a blender. Add a little oil to make smooth if the hummus seems too dry.
Put it together
Spread a little hummus on each crostini or baguette (if serving immediately, toast the baguette a bit). Top with some green beans sabji, and garnish with crushed pistachios. A crowd pleasing vegan appetizer thats so creamy and flavourful!
“Peeking from the leaves, looking as red as love,
