FOOD & SPIRITS

It's that time of the year when the spirit of togetherness and love takes over. Come December and the chilly evenings prepare us for the big festive day. Celebrating Christmas is perhaps most valued by families all over as they bond over spiritual merchandise, the big fat cake layered with sentiments, fun holiday motifs and the religious Church visits. But has the significance of the festival remained the same over the years? Has the celebration style undergone alteration?

We spoke to a couple of young Christians in Bangalore on their biggest festival. Interestingly, tradition has not succumbed to commercialisation. The festival continues to begin with the midnight mass and takes the family route for these youngsters. But yes, slight amendments have been made to suit modern times.

TRADITIONAL DISHES

Acknowledging the festival as a hectic social time, ace choreographer Lourd Vijay says, "After the midnight mass, we all meet at the Catholic Club for cake and wine. It's a great place, for practically all Christians of Bangalore gather here and you meet them in one shot. Hindus too join in the celebration nowadays. We used to have a real Christmas tree but for the last seven years, we have been decorating an artificial one bought in the USA. We also have a Christmas brunch in place of a lunch." But mind you, this is where Lourd and his family take the traditional route complete with all key ingredients. "Seven different kinds of meat including turkey, duck, sausages and gammon have to be part of the brunch. Broiler chicken is cooked especially for our pets. Besides this, we have the cake, kalkals and roast cookies. And the entire family cooks together and enjoys the meal over wine, beer and scotch," says Lourd, adding that the Page 3 dos in the name of the festival don't attract him in the least.

Agrees Sharon Toshniwal, a Feng Shui expert in the city, "Page 3 parties were not part of the scene before. Some of our friends do attend such parties but with the same spirit. Our family still likes to celebrate the festival traditionally by having a Christmas lunch at my mum's house, complete with mince pies, roast cookies and pudding. Sometimes, chicken or duck replaces the grand turkey. And the man of the house warms the brandy to pour over it."

A FAMILY FESTIVAL

Decorating the crib and the Christmas tree is the most exciting time for the family. While cribs continue to occupy space in all Christian homes, artificial Christmas trees have replaced the real ones. Model and actor Roshan Issac says, "We used to have a real Christmas tree in our garden years ago. But where is the place to grow and maintain them today? All the decoration takes place inside the house now." Reiterating his viewpoint, fashion designer Amanda Bachalli says, "People are more practical now. Like only an adventurous few go for the midnight mass. The morning mass is preferred today. Similarly, artificial Christmas trees have taken over for easy maintenance." Nonetheless, Sharon adds, "The decorations available in the market are, however, of a better quality now."

Like Lourd, Sharon and Roshan, art gallery owner Susan George has also taken to the artificial Christmas tree after having decorated a real one for years. "All this would really excite me when I was a kid. Today I sometimes don't even realise that the tree is ready. I do party the night before with friends, while my family goes for the midnight mass. But 25th December is family time. It's always at my uncle's place with grand-aunts and uncles. The lunch will always have the stuffed turkey with trimmings, the bread baked by the family and the pudding which I actually don't like," laughs Susan, adding that a lot of Indian dishes like vindaloos, stew and biryani have been added to the menu. Looks like tradition still holds fort for Christmas, especially on the food front. Cheers to gastronomy!

Recipes from Chef Satya Narayan at the Taj West End, Bangalore

CHRISTMAS PUDDING

Colour: Dark brown

Texture: heavy    

Flavour: Spice

Cooking Time: 3hr

INGREDIENTS

30 gm white butter

12 gm brown sugar

15 gm egg

18.5 gm chopped apple

12 gm flour

12 gm bread crumbs

3 gm corn flour    

0.2 gm lemon juice

0.5 gm lemon zest

0.2 gm orange juice

87.5 gm mix fruit

18 gm black jack

20 gm chopped dates

7.5 gm rum

0.12 gm nut meg powder

0.15 gm clove powder

0.15 gm cinnamon powder

Plum pudding has been served on Christmas day for centuries. The traditional plum pudding is served in a blaze, with a sprig of holly stuck on top. A little brandy poured over it and lighted at the last moment produces the dramatic effect.

METHOD

?In a large bowl whip the white butter along with brown sugar and add the beaten egg slowly.

?Combine the entire dry ingredient, add to the creamy mixture.

?Lastly, add the soaked fruit and pour the orange juice along with black jack, mix well.

?Grease two small pudding moulds and fill them with pudding mixture.

?Cover tightly with greased waxed paper, then foil; secure with string.

?Steam pudding over medium-low heat in boiling water.

?Let the pudding cool completely, and then replace covers with fresh waxed paper and foil.

?Store in a cool, dry place, basting from time to time with rum or brandy

Recipes from Chef Manu Chandra, Executive Chef, Olive Beach, Bangalore

OVEN ROASTED ROSEMARY POTATOES WITH SOUR CREAM

INGREDIENTS

250 gms baby potatoes

rock salt to taste

1 tsp rosemary [chopped]

150 gms sour cream

olive oil to drizzle

½ tsp pepper

1 tsp chopped chives/ parsley

4-5 pods garlic crushed

2 tblsp bacon diced

METHOD

Pre heat the oven to 170° C. Wash the potatoes and scrub them thoroughly to remove excess dirt and a little of the skin. Rub them with sea salt; sprinkle coarsely ground pepper, chopped rosemary, crushed garlic, diced bacon and a generous amount of olive oil. Toss them and arrange them in a silver foil lined baking tray. Bake for 25-30 minutes or till done. Stir in chopped chives/parsley into the sour cream. Season with salt and pepper. Serve hot with sour cream and some more generous drizzle of olive oil. Cherry tomatoes are an excellent additive to the roasted potatoes.

STEWED EXOTIC FRUITS WITH BRANDIED CHANTILLY AND CRUMBLE

INGREDIENTS

100 gms dried apricots

100 gms figs [fresh and dried]

50 gms raisins /sultanas

75 gms prunes

75 gms pecans/walnuts

100 gms cherries/strawberries

2 tblsp [1 medium fruit] star fruit

1 orange [sliced]

1 peach [sliced]

75 gms castor sugar

2 nos each star anise, cinnamon, clove

90 ml brandy

400 gms whipped cream

1 tsp vanilla essence

Cookie crumble as required

METHOD

Take the dry fruits in a heavy bottom pan; add the spices, sugar, sliced whole oranges. Add enough water to immerse them. Cover the pan with a silver foil and heat on simmer for 15-20 minutes.

Take off the flame and let it cool with the foil on as to let the liquids and flavours steep into the fruits. Chill a bit. Mix in the sliced star fruit and the peaches and the cherries/strawberries. Let them marinate in the refrigerator for 30 minutes. In a skillet, heat the brandy, de-glaze it, let it cool. Fold into the whipped cream with the vanilla essence. Serve with the stewed fruits and cookie crumble.